mustard and miscellany

A story of love and hate

Recipe: Mustard-Roasted Potatoes October 5, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:10 pm
Tags: , , , , ,

Another side dish using mustard today! This one brought to you by Epicurious and it’s a good one: Mustard-Roasted Potatoes. Just as the recipe said, these came out creamy in the center while nice and crunchy-roasted on the outside. The mustard taste was definitely there but not in any way overpowering. I and my dining partners thought these were really delicious. I don’t think I’d serve them with an entree using mustard, or even something with a rich sauce – the flavor of the potatoes is so nice that they stand alone with a simple meal. We had them with grilled ribeyes and steamed broccoli.

The recipe called for whole-grain mustard and while you could use a creamy mustard and still achieve a nice flavor, I think the whole grain adds a nice texture to the potatoes that is really worth it. We used a Temeraire Dijon, not the smoother Temeraire Dijon that I used with the Pork Chops in Mustard Cream Sauce (and if you haven’t tried those, go do so now…I’m drooling just remembering how good that was) but a grainy version.

Strangely, I can’t find it online anywhere so maybe it has been discontinued or something? Regardless, it was great but I imagine any nice grainy mustard would do quite well. EDIT: The oh-so-helpful-and-awesome Nichole from Eating in Madison A to Z let me know that Temeraire is now Musette mustard! I still can’t find the grainy one online and even the creamy Dijon appears to be out-of-stock many places, but at least now we all know what we’re looking for. Thanks so much, Nichole!

This recipe calls for 3 lbs. of potatoes so it makes a decent amount of food. The leftovers are good heated up on their own, but I ended up turning them into a definitely low-brow but absolutely delicious dish a few days later…you’ll just have to stay tuned for that. I used a mix of small yellow and red thin-skinned potatoes for this. Definitely use thin-skinned potatoes, this wouldn’t have nearly the same results with a baking potato like Russets. I also omitted the lemon zest simply because I didn’t have a lemon and don’t care much for lemon in savory dishes. Otherwise, I pretty much followed the recipe – mine had to bake a bit longer because the oven was having some issues, but just stick a knife in them from time to time and you’ll be able to gauge when the centers are nice and soft.

Printable recipe

Mustard-Roasted Potatoes (Feeds 6-8)


  • Nonstick vegetable oil spray
  • .5 cup whole grain Dijon mustard
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. (.25 stick) butter, melted
  • 2 Tbsp. lemon juice
  • 3 garlic cloves, minced
  • 1 Tbsp. dried oregano
  • 1 tsp, sea salt
  • Fresh ground pepper
  • 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, diced


  • Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.
  • Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
  • Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer.
  • Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

I think these are good enough to be served to company, but also simple enough that whole-grain-mustard-loving-children would gobble them up. Great recipe, please do try it and let me know what you think. And check back to see how I bastardize the leftovers into a recipe that will appall food snobs everywhere!




Recipe: Baked Salmon Fillets Dijon September 13, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 12:20 pm
Tags: , , , , ,

New recipe today – fish! This is super simple and healthy and came out great! It’s so easy that it hardly even should be called a “recipe” but just something that can be thrown together. The recipe called for salmon and that’s what we used, but I think you could use any fish for this. Try it with salmon, though – the strong flavor of the Dijon mustard goes really nicely with the strong flavor of the salmon. I’m not much of a salmon lover normally but I devoured this happily.

I found this recipe here at Hardly modified it at all. We baked it for about 20 minutes instead of 15 because the salmon fillets we used were bigger than those called for in the recipe, about 7 oz. each. Came out perfectly cooked through but not overcooked, juicy and flaky. The only thing I would do differently next time would be to turn the broiler on for the last five minutes of cooking to crisp up the breadcrumb topping a little. But it was great as is!

We used a Dijon everyone will recognize for this recipe…Grey Poupon!

Photo credit: Amazon

We made dinner at my parents’ house and I forgot to bring a bottle of my own mustard, so this was the Dijon my mom had…it was really good. Weirdly, I was telling my mom as we cooked that I don’t think I’ve ever owned a bottle of Grey Poupon in my life! Generally in the past I’ve bought the grocery store brand of Dijon mustard. I’m sure I’ve had Grey Poupon at restaurants before, though, it’s pretty ubiquitous in the United States. But interestingly, I guess the folks over at Kraft don’t think so, as just yesterday (the same day I was cooking with Grey Poupon…coincidence? I think not) they launched a new campaign to get Grey Poupon into the hearts and minds of the young folk out there. According to this New York Times article, a lot of younger people don’t remember these ads from the 80s…

Funny enough, my mom and I were talking about this ad while we were cooking last night. So I guess we’re old. Or sophisticated. We’ll go with the latter. Anyway, you can go to Grey Poupon’s fancy new facebook page – which reeks of old money and sophistication as only facebook can – and apply there for membership to their exclusive society.

I was denied membership. What? Yes. Could it be because I have never owned a jar of Grey Poupon before? I’ll never know, as it gave me no reason for the denial.

And yet, I am going to show enough class and dignity to continue sharing this excellent recipe using the most excellent Grey Poupon. And probably bombard their facebook page with reasons I just be allowed into this eminent club. Because that, my friends, is classy.

Printable recipe

Baked Salmon Fillets Dijon (Feeds 4)


  • 4 salmon fillets (the ones I used were about 7 oz. each)
  • 3 Tbsp. prepared Dijon-style mustard
  • Salt and pepper to taste
  • .25 cup Italian-style bread crumbs
  • .25 cup butter, melted


  • Preheat oven to 400 degrees F. Line a shallow baking pan with aluminum foil
  • Spread salmon skin-side down on foil. Season with salt and pepper and then spread with a thin layer of mustard (I didn’t measure the mustard, just spread it on top, and it may have been more than a thin layer). Top with bread crumbs, then drizzle with melted butter
  • Bake for about 20 minutes or until salmon flakes easily with a fork. If desired, broil for last 5 minutes of cooking to crisp up the breadcrumb topping

That’s it! Simple and delicious. Try it and tell me what you think. And if you go to the Grey Poupon facebook page, let me know if you are admitted to the oh-so-exclusive club!




Recipe: Pork Chops in Mustard Cream Sauce September 4, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 8:55 am
Tags: , , , ,

This isn’t going to be the longest recipe post ever for two reasons:

  1. For once, I pretty much followed the recipe with only a few small modifications
  2. This is SO FREAKING DELICIOUS that there isn’t a ton to say about it. It’s just SO FREAKING GOOD. I should just type THIS IS SO FREAKING GOOD over and over and over and over…but that wouldn’t make for a very interesting blog post, would it? Plus that reminds me of this…

And that’s a little creepier than I normally go for on this blog

Photo credit:

Okay, but for real this recipe is SO FREAKING GOOD! By far the best recipe I’ve tried/posted on here yet. It’s quite simple and pretty darn healthy. The prep is minimal and the longest part is when the pork chops are cooking for an hour, but it doesn’t require any supervision during that time. So you can run off and do something else and come back to an amazing-smelling kitchen and a great dinner.

I found this recipe at I doubled the amount of sauce and also doubled the proportion of mustard in the sauce. There was a lot of sauce left over so I’m not sure it’s necessary to double it, but it’s always better to have too much sauce than too little in my opinion, plus you can use it later in the week over veggies or rice or whatever. I’m glad I added more mustard then the recipe called for – it was perfectly tangy but not in any way overwhelming. So the ingredients listed in the recipe below and the printable version are what I did, not the original recipe from TasteofHome. I bet it would be great either way because one of the best parts of this meal was how absolutely juicy and tender the pork chops were. I’m not sure I’ve ever had pork chops this good. Really.

The recipe calls for Dijon mustard so I broke out a bottle of Temeraire Authentic Dijon that I’ve been meaning to try for a while. It worked perfectly. I have another bottle of Temeraire Dijon that is grainier looking, but this creamy smooth one was great in this recipe. Did I mention that these might be the best pork chops I’ve ever had?

Printable recipe

Pork Chops in Mustard Cream Sauce (Feeds 4)


  • .25 cup plus 4 tsp. all-purpose flour, divided
  • .5 tsp. salt
  • .25 tsp. pepper
  • 4 pork chops (approx. 1 in. thick)
  • 2 Tbsp. olive oil
  • 1 lb. fresh mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 tsp. dried rosemary, crushed
  • .5 cup sour cream
  • .5 half-and-half
  • 4 Tbsp. Dijon mustard


  • In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil over medium-high heat for 3-4 minutes on each side. Remove and set aside.
  • In the same skillet, saute mushrooms and garlic for 3 minutes. Add broth and rosemary; bring to a boil. reduce heat; to low; return pork to pan. Cover and simmer for 1 hour or until meat is very tender. Remove pork and keep warm.
  • In a small bowl, combine the half-and-half, sour cream, mustard and remaining flour until smooth. Pour into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork chops.

As you can see, I had this with some Mexican squash and a bit of brown rice which was nice with the yummy sauce. I honestly can’t say enough good things about this recipe – just try it. Soon. It’s so, so FREAKING DELICIOUS…if I hadn’t mentioned that before.




Back to life, back to reality August 17, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 10:38 am
Tags: , ,

Surely someone reading this remembers the song that I used for this blog title…Soul II Soul, anyone? No? Regardless, it’s how I feel today, back from vacation, back to real life. Why can’t life be one continuous vacation? *Sigh*

We had a fun little break, toodled around in a bit of cooler weather and looked at pretty scenery and Indian ruins. Like this cool site, Wupatki.

And this cool site, Tuzigoot, where I got a better picture of the view than of the actual ruins. If you’re ever in Northern Arizona and like Indian ruins, you should definitely check out these sites.

This is quite green for Arizona

Ran across some random things on a fairly deserted dirt road through ranching land…a huge boulder painted to look like a skull with no apparent reason or explanation:

Followed shortly thereafter by a tree full of buzzards. Things felt a bit ominous at that point, but we made it back to civilization safely.

I’m not sure you can tell how big and creepy those birds looked

Ate some yummy foods, lots of Mexican food but also bangers and mash at a brewpub that served it with their own house-made beer mustard.

Also added a few newcomers to the growing mustard family in my house:

Pulaski Stone Ground Polish Style Mustard, D’Vine Gourmet Chardonnay Dijon, and Alstertor Dusseldorf Style Mustard in a cute little beer mug. Looking forward to trying all of these and reviewing them here!

Have you tried any of these mustards? Let me know what you think!




Roller derby and fried rice August 11, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 7:11 am
Tags: , , , ,

A little mustard and a little miscellany today.

Headed to a baby shower this afternoon for a friend from high school. The baby is already 5 months old but they live in another country and this is the first time they’ve been back in the United States since her birth, so it’s more of a “meet-the-baby” than a traditional shower. I found the most adorable hat and booties for her gift…roller derby baby!

Photo credit: Knitty Momma on Etsy

Is that not the cutest thing ever? This seller on was absolutely phenomenal – she emailed me minutes after I placed my order asking if I wanted a different color combination than the photo, and had this knitted and in the mail two days after my order. It came packaged nicely, is exactly like the picture, and great quality. Highly recommend Knitty Momma on Etsy – go check out all the charming things in her shop even if roller derby isn’t your thing.

On the mustard front, I present last night’s dinner. It only involves a small amount of mustard. In fact, I had no plans to include it on the blog until I was plating it up and thinking to myself, man, this is a delicious, easy, and waistline friendly meal I just whipped up with random ingredients I had on hand. So even though I was starving, I took a few impromptu photos for you. There is no real recipe involved here, but I ended up with a nice Asian-inspired fish, vegetable fried rice, and fresh steamed vegetables. It made an absolutely enormous pile of food that clocked in at just about 450 calories.

I took a thawed filet of hake (a nice white fish from the cod family that I discovered recently, wild-caught and reasonably priced at Costco) and put it in a zipper sandwich bag with some Bragg’s aminos, dark sesame oil, rice wine vinegar, fresh minced garlic and ginger, and a dollop of Safeway Coarse Ground Dijon mustard. Mushed it all around a bit and set it in the fridge for about 30 minutes, turning over a few times. I then steamed the fish in my new favorite kitchen gadget, a microwave fish and vegetable steamer that I picked up in a thrift store for $.50 but saw at WalMart the other day for around $5.00. Don’t judge until you’ve tried it – this thing has been producing consistently cooked, juicy, tender, flaky fish in about 4 minutes without heating up the house.

With the fish I made a huge pile of steamed broccoli and cauliflower. I also microwaved some Trader Joe’s Vegetable Fried Rice which is remarkably good, but I had to add one scrambled egg to it because fried rice without egg is just not fried rice to me. I threw all of this on a plate and drizzled a tiny bit of sesame oil and Bragg’s aminos over the whole mess. This was honestly absolutely delicious. I’ll be making this again.

Schu and I are supposed to be heading out of town this evening for a short roadtrip through slightly cooler weather. Car issues have come up that may cause the trip to be canceled, but for now I’m being positive that it will happen. Internet access will be pretty limited so there may not be any new blog posts until late next week, but you can be sure I will take advantage of any and all interesting photo opportunities that may come our way – mustard or otherwise – to share upon our return. I’ll likely be tweeting from my phone, though – do you follow us on Twitter yet? You don’t? You should. It’s fun and I don’t spam you with the same stuff over and over. Join us!




More Mustard Meals at Mom’s August 9, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 6:57 am
Tags: , , , ,

A little alliteration, anyone? Sorry, I’ll stop now.

Had yet another favorite childhood favorite for dinner at my parents’ house last night. This one is very, very simple. It involves what I grew up calling polish sausage, but you fancy people out there call it polska kielbasa. Regardless of what you call it, this is just good stuff. You’ve seen it here on my blog before as a starring ingredient in the Sausage and Tortellini Toss recipe. I really like polish sausage grilled up with a bunch of bell peppers and onions. I don’t have an outdoor grill but I have one of these and absolutely love it: The Griddler by Cuisinart.

This picture didn’t enlarge very clearly, sorry

Photo credit: Amazon

This thing is super awesome in so many ways. You can use as shown in the picture so both sides of the burger are being grilled at once (which also works great for paninis), but you can also open it so it lays flat with two cooking surfaces, one of which can be a flat-top grill. The plates are removable and go in the dishwasher. I use it a lot.

However, one thing it doesn’t do is blacken the outside of sausages like you can do with an outdoor grill that has actual flames. I’m personally okay with this because I’m terrified of fire. Luckily, my dad is not. And he has a fancy-shmancy outdoor kitchen with a big ole’ grill that shoots flames if that’s what he wants it to do.

So I headed over to my parents’ house with a request of blackened polish sausage and mac-and-powdered-cheese from the box, just like when I was a kid. Mmm mmm mmm. (I’d call it “Blue Box” mac and cheese but it’s not that brand…it’s the Kirkland version of it from Costco. Sausages are Hillshire Farm from Costco. That Griddler I mentioned above came from Costco, too. My family likes Costco. A lot.)

I was going to take one of my untried mustards with me so we could all sample it together…but I forgot. Bad mustard blogger. My mom’s mustard collection isn’t quite as extensive as mine, but it is definitely adequate. Our choices were High Desert Farms Best Deli Mustard (I brought this back as a gift from The Honey Stand…great little shop if you’re ever in Pine, Arizona), French’s Classic Yellow, and Grey Poupon Dijon.

I chose French’s and Grey Poupon. And mixed them together as I ate. Is that mustard heresy? Well, I’ll take ex-communication from the Church of Mustard Purists if it is. Because it’s yummy.


I think this is how I learned accidentally as a child that mac and cheese is amazing with mustard…now I just don’t think mac and cheese is complete without mixing in some mustard.

So good I’ll say it again: Yum!

That’s it! Kind of a nothing post – not a recipe, not a mustard review, no foods that make Schu go “ew” (except the mustard, obviously). Some days it’s just about a simple dinner with family…

…and mustard.




National Mustard Day 2012 August 4, 2012

Filed under: Uncategorized — Mustard and Miscellany @ 6:42 am
Tags: , , , , , ,

It’s here – today is National Mustard Day!

As I posted recently, there is an annual Mustard Festival on the first Saturday of August in Middleton, Wisconsin, the home of the National Mustard Museum…wish I could be there today! But alas, not this year. However, here is a short interview with Barry Levenson, founder and curator of the National Mustard Museum on Down & Dirty Radio. If you don’t want to listen to the whole podcast, skip ahead to right about 28:00.

But just because I (and presumably, some of you) can’t be there for the festivities doesn’t mean we can’t celebrate National Mustard Day in our own different ways!

A lovely food blogger who I came across via Twitter, @how2beagourmand, is celebrating with this great-looking recipe for mustard and honey glazed chicken over a grilled red pepper, tomato, and rocket salad.

Looks delicious and beautiful!

Photo credit: HowToBeAGourmand

Colman’s has been celebrating the Olympics in London this summer with recipes using their traditional British mustard, and offers up some great recipes for Mustard Day on their blog, including grilled cheese-and-mustard as well as a crab dip…both hassle free for easy breezy summer mustard eating.

If you are in the Chicago area, head out to Evanston and hit up one of the best-named restaurants around, Wiener and Still Standing. They will be offering three unique mustards as toppings for the awesome variety of hot dogs and burgers on their menu: Honey Habanero, Cherry Chipotle, and the one that sounds most intriguing to me, Candied Sweet Potato Pickled Plum. I definitely have them on my “must-try” list next time I’m in the Windy City. Just look at how happy this corn dog was on National Corn Dog Day…imagine that happiness multiplied by a trillion when the official holiday of mustard is the occasion.

Happiness abounds where there is mustard. The girl in the background looks like she might need more mustard.

Photo credit: Wiener and Still Champion

If you are a Pinterest “Pinner”, you need to check out the National Mustard Day board set up by the blogger who keeps us abreast of all the important days like today, Months of Edible Celebrations. She’s got some great links on there to recipes using mustard. I’ll definitely be trying some of them and posting the results here.

(As an aside, I “pin” a lot of fun mustard AND non-mustard related recipes on my Pinterest account so come follow me there, too! Send me your email address if you need a Pinterest invite:…I’ll update here if I run out of invites.)

And what am I doing for National Mustard Day? To be honest, I didn’t really plan for a mustard celebration today…I know, I know, BAD MUSTARD BLOGGER! Eh, life is busy and the day snuck up on me. At the same time, pretty much every day is a celebration of mustard in my world. So instead of a recipe, I give you a photo shoot of my current mustard collection, many of which are unopened and untasted as of yet. A little sneak peek of things to come.

Pardon my slightly drooping “display” made up of random boxes I had in the house

Mustards listed from left to right

Top row: French’s Classic Yellow MustardKoops Arizona Heat MustardKoops Honey MustardSafeway Coarse Ground Dijon MustardNathan’s Famous Coney Island Deli MustardZatarain’s Creole Mustard

Middle row: Jack Daniels Hickory Smoked MustardBeaver Sweet Honey MustardDesert Farms Jalapeno Mustard, Trucker Treats Route 66 “Hazardous” Jalapeno Honey (no info on the internet about this one…I’ll update if I find something), Nathan’s Famous Coney Island Spicy Brown MustardBone Suckin’ Mustard – Sweet & HotAss Kickin’ Mustard with Habanero

Bottom row: Old Pecos Foods Green Chile MustardTemeraire Authentic Dijon MustardInglehoffer Deli Mustard with Grated HorseradishColman’s Dry Mustard PowderTemeraire Old-Fashioned Dijon MustardOld Pecos Foods Red Chile Mustard

Not pictured: Trader Joe’s Aioli Garlic Mustard Sauce – forgot this guy was hanging out in the fridge and not with the rest of the gang in the pantry!

While I’m not having a big mustard extravaganza today, I will be celebrating in a simple way…pictures to come. For now,  I’d love to hear from you – how are you celebrating National Mustard Day? Let me know! And have a great weekend.