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
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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: Pork Chops in Mustard Cream Sauce September 4, 2012

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