Tag Archives: dijion

Vermont Cheddar-Ale Dip from yankee magazine

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Vermont Cheddar-Ale Dip

  • 3 tablespoons salted butter
  • 3 tablespoons all-purpose flour
  • 12 ounces blond or brown ale
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 tsp sauce
  • 1 1/2 teaspoons brown sugar
  • Freshly ground black pepper, to taste
  • 20 ounces extra-sharp cheddar cheese, shredded
  • Chopped scallions, for garnish

Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.

Salmon Cakes from the splendid table

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Salmon Cakes

  • 2 tablespoons butter
  • 1 small red onion, diced
  • 4 stalks celery, diced
  • 1 red bell pepper, seeded and diced
  • 2 (14-ounce) cans salmon, drained
  • 1/4 cup minced fresh parsley
  • 2 tablespoons capers
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil

Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

Serve these with fresh lemon wedges!

Deviled Eggs with Smoked Salmon Eric Ripert

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Deviled-Eggs-with-Smoked-Salmon_R

6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
   freshly ground pepper
1 lemon cut in half
– paprika to garnish

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4