12 Saturday Mar 2016
Posted in dressings and vinaigrettes, Recipes
Tags
Beautifully Simple!!
FRENCH WALNUT OIL VINAIGRETTE
4 tablespoons Roasted Walnut Oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
Combine all ingredients.
Enjoy!
Recipe adapted from La Tourangelle
27 Wednesday Jan 2016
Posted in dressings and vinaigrettes, Recipes
A friend brought a jar of the most exquisite Dijon mustard back from her summer trip to France. I was absolutely thrilled, and used it sparingly – only in dishes where quality made all the difference. I just scraped out the very last – with my finger – to ensure I gathered every smear and smudge possible.
MUSTARD VINAIGRETTE
1/2 cup white vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1/2 cup olive oil
4 drops hot sauce
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Enjoy!
Recipe adapted from All Recipes
12 Saturday Sep 2015
Posted in Pork, Recipes, Vegetables
Tags
cabbage, carrot, delicious, dijon mustard, easy, marinade, mayonnaise, pork shoulder, quick, simple
This year the Houseboat Vacation was cut a bit short for us ladies. I left after a few days, so Mum and my Aunt could catch their plane back to New Zealand, and my daughter could catch her bus to school. Although it was very difficult to leave, I did enjoy the quiet and calm, getting my daughter settled into a new school and the solitary, tranquil time to myself to catch up on life after a busy summer.
MARINATED PORK SHOULDER SANDWICHES
FOR MARINADE
1 cup chopped onion
1/2 cup chopped garlic
1/2 cup brown sugar
2 tablespoons cajun seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1 teaspoon salt
1 cup white vinegar
1/2 cup wine
1/2 cup Italian dressing
1/4 cup apple juice
1/3 cup Worcestershire sauce
2 tablespoons corn syrup
2 teaspoons molasses
2 dashes soy sauce
FOR PORK
1 (8-pound) bone-in pork shoulder roast
hamburger buns
MAKE MARINADE
Mix all ingredients in a bowl.
PREPARE PORK
Score pork on all sides with a knife, making 1/4-inch cuts in a cross hatch pattern. Put pork into a large zip-top plastic bag set inside a bowl. Pour half of marinade over pork in bag and turn pork to coat. Press out excess air, seal bag and chill at least 4 hours and up to 24. Chill remaining marinade.
Prepare an outdoor grill for indirect cooking (I used the oven). Remove pork from bag and pour marinade from bag and reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Chill 2 1/2 cups to use as a finishing sauce later. Keep remainder to baste pork..
Set pork on unlit side of grill with a disposable foil pan beneath it to catch drips. Grill, covered, turning and brushing with marinade every hour and maintaining medium-low heat, until a meat thermometer inserted into the thickest park registers 185F to 190F, and pork is tender, about 7 to 8 hours. Transfer pork to a platter, cover with foil and let stand for 20 minutes. Shred pork and drizzle with reserved sauce.
Serve on buns.
Enjoy!
SIMPLE COLESLAW
6 cups shredded cabbage
2 cups grated carrot
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
salt and freshly ground black pepper
In a bowl, toss together cabbage, carrots, mayonnaise, mustard and vinegar. Season with salt and pepper.
Enjoy!
Recipe adapted from Martha Stewart
16 Thursday Apr 2015
Tags
carrot, cucumber, dijon mustard, garlic, healthy, honey, salad greens, shallot, sherry vinegar, simple, Vegetables
It has been a few weeks since I have been to my 5:30am yoga class. It seems there are many excuses to miss – Spring Break and traveling, a minor medical procedure, snuggling further under the covers in my cozy bed, stopping my Thyroid medication (although my expanding waistline encouraged me to promptly refill my prescription). However, it is one of my very favorite ways to start the day – a quiet, pleasantly dim, warm room with no internal judgement or pressure on myself to execute the poses perfectly. So this morning when my alarm chimed at 5am, I pulled on a pair of pants, fresh from the sale rack at Old Navy, brushed my teeth, smoothed my hair and applied a little spray, pencilled in my eyebrows, and made the 6 minute drive to the yoga studio. Apart from the feeling of serenity and accomplishment I feel afterwards, I also find I want to eat better and healthier all day, and more carefully choose what I fuel my body with.
SUMMER SALAD WITH MUSTARD VINAIGRETTE – FAYETTEVILLE PILATES AND BARRE
spring mix
1 cup seeded and sliced English cucumber
1/2 cup sliced radish
1/2 cup carrot ribbons
salt
freshly ground black pepper
MUSTARD VINAIGRETTE
1/2 cup sherry vinegar
2 tablespoons minced shallot
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoons minced garlic
salt
freshly ground black pepper
1 to 1 1/2 cups olive oil
SALAD
In a large bowl, combine lettuce, cucumber, radish, carrot and season to taste with salt and pepper. Drizzle with desired amount of Mustard Vinaigrette and serve.
MUSTARD VINAIGRETTE
In a medium bowl, combine vinegar and shallot. Let stand for 15 minutes. Add mustard, honey, garlic, season with salt and pepper, and whisk to combine. Gradually add olive oil, whisking constantly until mixture is smooth. Cover and chill for at least 2 hours before using.
Enjoy!
Recipe adapted from Entertain Decorate Celebrate, May/June 2014
15 Sunday Feb 2015
Tags
chicken thighs, chipotle, dijon mustard, green peppercorn, herbs, honey, marinade, mushrooms, nuts, orange, parmesan, sour cream, spinach
It has been a while since we have had a whole week of the entire family being home for dinner – and after talking with a friend, whose husband travels, and whose children are involved in time consuming activities almost daily, I realized how fortunate we were to have this time to sit down together, and really savored and appreciated it.
Each evening, I was excited and inspired, and made the effort to set the table with placemats and cloth napkins, the family silver and beautiful water glasses. I placed candles and flowers in the center and it seemed like the food tasted better and the conversation was more meaningful.
Here are some of our favorite meals from the week.
CRUNCHY SALMON SALAD
1/4 cup fresh parsley
1/4 cup fresh coriander
1/4 cup fresh basil
juice and zest of half to one lemon
1/2 cup mixed nuts
2 to 4 salmon filets
salt and pepper
2 cups fresh baby spinach
drizzle of olive oil
Heat oven to 200C.
Finely chop the parsley, coriander and basil, and add the lemon zest, lemon juice and mixed nuts.
Place the salmon filets onto a lightly greased baking tray, season with salt and pepper and place mixture on top of the salmon.
Cook for 10 to 15 minutes or until the salmon is lightly golden.
Place the salmon on top of the fresh baby spinach, drizzle with olive oil and sprinkle with salt and pepper.
Enjoy!
CHIPOTLE AND ORANGE CHICKEN
MARINADE
zest and juice of 1 orange
2 cloves garlic, minced
1 teaspoon cinnamon
3 teaspoons cumin
1 teaspoon chili powder
1/2 cup coriander, chopped
1/3 cup olive oil
8 chicken thighs
GLAZE
zest and juice of 1 orange
1/4 cup honey
1 chipotle chili in adobo sauce, minced, plus 2 teaspoons adobo sauce
TO MAKE MARINADE Combine orange zest and juice, garlic, cinnamon, cumin, chili powder, coriander and olive oil in a mixing bowl. Add chicken thighs and coat well in marinade. Cover with cling wrap and refrigerate for one or two hours.
TO MAKE GLAZE Place orange juice and zest, honey and chipotle chili sauce into a small saucepan and cook over medium-low heat, for five minutes until slightly reduced and thickened.
Remove chicken from marinade and cook on lightly oiled barbecue grill or grill pan over medium heat. Grill for 20 minutes, turning occasionally. Brush chicken with glaze and cook for a further two minutes on each side until cooked through.
Enjoy!
Recipe adapted from Cleo Magazine
www.bauermedia.co.nz/brands/cleo/
STEAK PEPPERCORN SALAD
2 8-ounce steaks
4 teaspoons Dijon mustard
salt and freshly ground black pepper
3 tablespoons olive oil
8 ounces mushrooms, sliced
1/4 cup grated parmesan cheese, plus more for topping
3 tablespoons sour cream
2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon of brine from the jar
2 romaine lettuce hearts, chopped
3 stalks celery, sliced
1 cup cherry tomatoes, halved
Rub the steaks all over with 1 teaspoon of mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.
Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
Whisk the parmesan, sour cream, the remaining 1 tablespoon of olive oil and 3 teaspoons of mustard, the green peppercorns and brine, and 1/4 teaspoon each of salt and pepper, in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and toss. Cut the steak into bite sized pieces, add to the bowl and toss. Divide among plates and top with more parmesan.
Enjoy!
Recipe adapted from Food Network Magazine, January/February 2013
04 Thursday Dec 2014
Tags
anchovies, asparagus, dijon mustard, dressing, lemon juice, peas, pecans, salmon, smoked
I assembled this Asparagus and Smoked Salmon Salad before we left for the Thanksgiving break, in an attempt to use up what we had in the refrigerator.
Although the salad we ended up with and ate for dinner may not have followed the measurements in the recipe exactly, it was still a wonderful, tasty combination of ingredients.
ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE
1 pound of fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup pecan pieces
2 heads red leaf lettuce, rinsed and torn (I had arugula in the refrigerator, so thats what I used)
1/2 cup frozen green peas, thawed
1/4 pound smoked salmon, cut into 1 inch chunks
1/4 cup olive oil (I added less)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
a couple of anchovies
Bring a pot of water to a boil. Place asparagus in the pot, and cook for 5 minutes, just until tender. Drain and set aside.
Place the pecans in a skillet over medium heat. Cook for 5 minutes, stirring frequently, until lightly toasted.
In a large bowl, toss together the asparagus, pecans, lettuce or arugula, peas and salmon.
In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, pepper and anchovies. Toss with the salad or serve on the side.
Enjoy!
Recipe adapted from Allrecipes
04 Saturday Oct 2014
Posted in Appetizers, Fish, main, Recipes
Tags
chives, dijon mustard, mayonnaise, mustard seed, pate, salmon, shallot, smoked salmon, wheat germ, white wine
As it had been fifteen years since my brother and his girlfriend, now wife, had been to visit from New Zealand, and the first time for their kids to come, I must admit, I did put a little pressure on myself, feeling like I wanted to make things as perfect as possible. Although we made it to Crystal Bridges and the Walmart Museum in Bentonville, Eureka Springs and Thorncrown Chapel, Beaver Lake, Terra Studios and the University of Arkansas, we barely made it through half of the list I had compiled of “things to do in Northwest Arkansas”, or, “wonderful home cooked meals to serve”.
Following a day on the Lake and a walk down to Dickson Street to experience the Bikes Blues and Barbecue event, we enjoyed dinner at home, enveloped in the quiet, calm atmosphere of the wine cellar. Although I am embarrassed to say, I did not take one picture of people or places the entire time my family was here, I did document every meal I made!! This Triple Mustard Salmon was a quick, easy, delicious dish for the end of a busy day, and I made the Salmon Pate the following night, with the leftover fillets.
TRIPLE MUSTARD SALMON
3 tablespoons toasted wheat germ
1 tablespoon yellow mustard seeds, crushed
4 6-ounce salmon fillets
salt and freshly ground black pepper
2 1/2 tablespoons Dijon mustard
1 tablespoon of canola oil
In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.
In a non-stick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the fillets to plates and serve crust side up.
Enjoy!
Recipe adapted from Food and Wine, March 2011
SALMON PATE
1 tablespoon unsalted butter
1 shallot, finely chopped
2 tablespoons dry white wine
6 ounces skinless salmon, cut into 1-inch cubes
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1/2 cup finely chopped smoked salmon
2 tablespoons finely chopped chives
salt and freshly ground black pepper to taste
In a non-stick skillet, melt the butter over medium heat. Reduce heat to medium-low, add the shallot, and cook, stirring occasionally for 3 to 4 minutes or until softened but not browned. Add the wine to the skillet and bring to a boil. Place the salmon pieces in the skillet and cover tightly. Reduce heat and simmer for 2 minutes, turn the salmon pieces over, cover and simmer for 3 more minutes, until the salmon is just cooked through. Remove the skillet from the heat. Chill salmon pieces in the refrigerator until cold, about 10 to 15 minutes (or use left over salmon from the night/recipe before, adding the butter, shallot and white wine in the next step).
In the meantime, return the skillet to the heat and bring to a boil. Cook until the liquid is reduced to about a teaspoon. Add the Dijon mustard and whisk until combined. Whisk in the mayonnaise and stir in the smoked salmon and chives. Chop the cooked salmon and add to the bowl, stir to combine. Season with salt and pepper. Store in the refrigerator until ready to eat, serve on toasted baguette slices.
Enjoy!
Recipe adapted from Shape Magazine, July/August 2014
11 Friday Oct 2013
Tags
asparagus, bars, cherry, christmas, dijon mustard, dinner, ginger, honey, pimento vinaigrette, pork tenderloin, shallot honey dressing, side, snack, sweet potato, Thanksgiving, walnut
A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.
HONEY GINGER GLAZED PORK
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper
Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/
ASPARAGUS WITH SHALLOT HONEY DRESSING
2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil
Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/
SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE
2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar
Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.
Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/
CHERRY WALNUT BARS
2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened
Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!
