Tag Archives: dijion mustard

Simple French Tomato Pie from seriouseats.com

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  • 1 (14-ounce; 397 g) sheet puff pastry from 1 (17.3-ounce) package, such as Dufour, thawed if frozen; or 1  Pie Dough (i/2 recipe)
  • 1/4 cup (60 g) Dijon mustard or an equal-parts mixture of Dijon with crème fraîche (see note)
  • 1/4 cup packed grated Gruyere cheese (1 1/2 ounces; 43 g)
  • 1 medium tomato (9 ounces; 255 g), cored and sliced 1/4 inch thick
  • Kosher salt
  • Herbes de Provence, for sprinkling (optional)
  • Extra-virgin olive oil, for drizzling
  1. Preheat oven to 400°F (200°C) and set rack in middle position.
    If Using Puff Pastry:     On a lightly floured surface, gently roll out the puff pastry until it’s large enough to line an 8- or 9-inch tart pan or a standard 9-inch pie plate, roughly the size of an 10-inch round. Carefully transfer the mixture to a tart pan or pie plate, gently pushing it into the edges, and trim any excess overhang. Dock all over with a fork, then proceed to Step 2.
    Pie Dough: for single-crusted pies; Note, you can also use this style of dough for a free-form galette
  2. Spread mustard all over base of tart, then sprinkle Gruyere all over.
  3. Arrange tomatoes on top of mustard and cheese, then season all over with salt. Sprinkle lightly with herbes de Provence (if using) and drizzle with olive oil.
  4. Bake until tomatoes are roasted and excess water has cooked off and pastry is browned and crisp all over, about 30 minutes. Let cool slightly, then slice and serve.
  5. The tart is delicious with plain Dijon. If you want, you can cut it with an equal-parts mixture of crème fraîche, which is also delicious, though by no means necessary.

Italian Zucchini Crescent Pie

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  • 1 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • red pepper flakes, to taste 
  • 1 garlic clove
  • 1/4 tsp oregano leaves, chopped
  • 2 eggs, well beaten
  • 8 oz (2 cups) shredded mozzarella cheese
  • 8 oz can crescent dinner rolls (refrigerated)
  • 2 tsp dijon mustard
  • In a skillet, cook zucchini and onion in butter until tender, about 10 minutes. Stir in parsley and seasonings. Remove from heat.
  • In a large bowl, blend eggs and cheese. Add zucchini mixture to the eggs and cheese and stir.
  • Separate crescent dough into 8 triangles, roll them thinner and place in an ungreased quiche pan or 12×8″ baking dish. Press over the bottoms and up the sides.
  • Spread crust with mustard. Pour zucchini mixture evenly into the crust. 
  • Bake at 375 degrees for 18-20 minutes or until a knife comes out clean. Let stand for 10 minutes before serving. Makes 6-8 servings!

vegan steak by bish, bash, bosh

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  • 1 1/2 c. vital wheat gluten
  • 2/3 c. pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving

Shaved Radish Salad with Tarragon and Blue Cheese

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2 cups radishes (thinly shaved)
1/2 cup parsley leaves
1/4 cup tarragon leaves
1/4 cup blue cheese (crumbled)

dijion mustard vinaigrette:
1 tablespoon Dijon mustard
1 lemon (juiced)
1 shallot (peeled, finely diced)
1/2 cup olive oil
kosher salt and freshly ground black pepper (to taste)

In a large bowl, add the radishes, parsley leaves, tarragon leaves and toss to combine.

For the Vinaigrette: In a small bowl, add the Dijon mustard, lemon juice, shallot and olive oil and whisk to combine. Season with salt and pepper.

Drizzle the dressing around the outer rim of the bowl, add the cheese to the salad and toss to combine until the salad is lightly coated.

Tip: Make your vinaigrette in a mason jar for easy mixing and storing!

Cheesy Potato Breakfast Bake

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  • 1 pint cherry tomatoes (cut in half)
  • 3 cloves garlic (peeled, thinly sliced)
  • 5 sprigs thyme
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 9 large eggs
  • 2 tablespoons Dijon mustard
  • 1 cup whole milk
  • 2 cups Gruyere (grated)
  • 6 cups shredded frozen potatoes (thawed)
  • Kosher salt and freshly cracked black pepper (to taste)
  • Preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
  • In a large bowl, toss together the tomatoes, garlic, thyme, olive oil, salt and pepper. Spread out evenly onto the prepared baking sheet.
  • Bake for 10-12 minutes or until tomatoes slightly charred. Set aside to cool slightly.
  • Reduce the heat in oven to 350ºF.
  • Butter a 9×13-inch casserole dish. In a large bowl, add the eggs, milk and mustard. Whisk until blended. Fold in the gruyere, shredded potatoes, and oven roasted tomatoes. Season with salt and pepper. Pour the mixture into the buttered casserole dish.
  • Place in oven for 35-40 minutes. Let rest for 5 minutes before serving.
  • Tip: This casserole can be assembled and refrigerated 24 hours in advance.

Beer-glazed salmon with roasted mushrooms from whole foods

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  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
  • 2 shallots , sliced4918-1 (1)
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt , divided
  • 1/2 teaspoon ground black pepper , divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 skinless, boneless salmon fillets
  • Preheat the oven to 400°F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

    Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.

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    Spanish Roasted Potato Salad, food52

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    • Food521pound pound small Potatoes (white or red)
    • 3 tablespoons Olive Oil
    • 1 1/4 teaspoons Salt
    • 1/2 teaspoon Ground Black Pepper
    • 4 Cloves of Garlic finely chopped
    • 4 tablespoons Mayonnaise
    • 1 tablespoon Lemon Juice
    • 1 teaspoon Dijon Mustard
    1. Preheat the oven to 400 degrees. Cut the potatoes in half or quarters into a bowl. Add 2 tablespoons of the olive oil, 3/4 teaspoon of salt and the pepper. Mix and put on a baking sheet in a single layer. Bake the potatoes for 40 minutes flipping twice during baking. Make sure they turn a nice golden brown. Take out of the oven and allow to cool. In a bowl combine 1/2 teaspoon of salt, 1 tablespoon of olive oil, the chopped garlic, mayonnaise, lemon juice and Dijon mustard. Mix and pour over the cooled potatoes.
    2. Serves 3-4