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Tag Archives: mustard seed

CORN SOUP WITH POTATOES AND SMOKED HAM and CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS and ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP and MIXED MUSHROOM SOUP

11 Wednesday Feb 2015

Posted by Ceri Wilkin in Recipes, Soup

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Tags

baguette, beet, butternut squash, celery root, corn, crimini, golden, ham hock, leek, mandarin, mushroom, mustard seed, oyster, port, portobello, potato, red wine, roasted, shiitake, tarragon, watermelon radish

I am endeavoring to have a good attitude about the remains of winter – now that the glow and fun of the holidays are well behind us.

There is definite beauty in this chilly season, the landscape is peaceful and tranquil in its dormancy, and the bare trees offer a change in scenery – an opening that allows for views that are unseen when covered in leaves.

There is still sufficient time to enjoy bundling ourselves in cozy, cold weather clothing, and to fully appreciate the warmer, heartier, comforting foods of this crisp time.

CORN SOUP WITH POTATOES AND SMOKED HAM

corn soup with potatoes and smoked ham

1/4 cup lard

1 1/2 cups diced smoked ham steak

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

2 cups fresh corn kernels

1 (10-ounce) smoked ham hock

1 medium potato, peeled and cut into 1-inch pieces

5 cups water

Melt lard in a heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic, sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups of water, bring to a boil. Reduce heat to medium-low, simmer partially covered for 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Enjoy!

Recipe adapted from Bon Appetit, May 2006

www.bonappetit.com/recipes

CELERY ROOT SOUP WITH MANDARIN RELISH TOASTS

celery root soup with mandarin relish toasts

1 tablespoon unsalted butter

1 leek, white and tender green parts only, thinly sliced

1 1/2 pounds of celery root, peeled and cut into 1-inch cubes

2 cups chicken broth

1 cup water

1/4 cup cream

salt and freshly ground white pepper

2 mandarins

1 shallot, finely diced

1/2 teaspoon white wine vinegar

1/4 teaspoon yellow mustard seeds

1/2 teaspoon minced tarragon

1/2-inch thick baguette toasts

Heat oven to 350F. In a saucepan melt the butter. Add the leek and cook over moderately low heat, stirring, until softened. Add the celery root, broth and water. Bring to a simmer, cook until the celery root is tender, 20 minutes. Puree the soup in a blender (or use an immersion blender), return to the saucepan and stir in the cream. Season with salt and pepper.

Meanwhile, remove the peel and white pith from the clementines. Working over a skillet, cut between the membranes to release the sections. Squeeze the juice from the membranes into the skillet, add the shallot, vinegar and mustard seeds. Cook over moderately high heat, stirring, until most of the juice has evaporated and the fruit has started to break down, 2 minutes. Let the relish cool to room temperature. Stir in the tarragon and season with salt. Spread the relish over the toasts and serve with the soup.

Enjoy!

Recipe adapted from Food and Wine, January 2009

www.foodandwine.com/recipes

ROASTED BUTTERNUT SQUASH AND GOLDEN BEET SOUP

roasted butternut squash and beet soup

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

2 golden beets, greens removed, scrubbed well and quartered

1 onion, coarsely chopped

3 garlic cloves

3 tablespoons of olive oil

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Assorted garnishes, such as sliced lemon, cucumber, watermelon radish

Heat oven to 400F. On a large baking sheet, spread squash, beets, onion and garlic in a single layer, toss with olive oil. Roast until tender, 40 to 50 minutes. Let cool slightly, about 10 minutes. Transfer vegetables and any accumulated juices to a blender (or use an immersion blender), add broth, salt and pepper. Blend until smooth, thinning with more broth or water as necessary. Divide among bowls and garnish as desired.

Enjoy!

Recipe adapted from Self, January 2015

www.self.com/body/recipes/

MIXED MUSHROOM SOUP

mixed mushroom soup

9 tablespoons unsalted butter

1 cup finely chopped shallots

8 ounces portobello mushrooms, finely chopped

8 ounces crimini mushrooms, finely chopped

8 ounces shiitake mushrooms, stemmed, finely chopped

8 ounces oyster mushrooms, finely chopped

8 ounces button mushrooms, finely chopped

2 cups red wine

1 cup tawny Port

3 teaspoons chopped fresh thyme, divided

1 teaspoon chopped fresh rosemary

8 cups chicken broth

1 cup chilled cream

Melt butter in a heavy large pot over medium heat. Add shallots and sauté until tender and golden, about 3 minuets. Add all mushrooms and sauté until tender, about 10 minutes. Add wine, Port, 2 teaspoons of thyme and rosemary, increase heat to high. Simmer until almost all liquid has evaporated, about 10 minutes. Add chicken broth, simmer until reduced to 9 cups, about 12 minutes. Cool slightly. Working in batches, puree soup in blender until smooth (or use an immersion blender). Return to pot. Season with salt and pepper.

Combine cream and remaining 1 teaspoon of thyme in a large bowl. Whisk until soft peaks almost form. Ladle soup into cups or small bowls, top with cream and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/recipes

TRIPLE MUSTARD SALMON and SALMON PATE

04 Saturday Oct 2014

Posted by Ceri Wilkin in Appetizers, Fish, main, Recipes

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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

triple mustard salmon3 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

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

 

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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