Spicy Mustard

Alex and I tasted some homemade mustard this weekend and loved it.
I suggested, why don't we try making it ourselves? I knew we had some mustard stashed away...
The result is something that is a start, but needs some refinement.
Alex's thoughts on the finished product: "I like it! A LOT! Sure, it's hot enough, it's good!"
This is a real sinus-clearing mustard.
The key ingredients are brown mustard seed and dry mustard powder.
My favorite fresh, affordable spice supplier is Penzey's which happens to be a 15 minute car ride away, in Arlington.



In a small bowl, combine mustard seed and dry mustard.

• 1/4 cup brown mustard seed
• 3/4 cup dry mustard powder

In a stainless steel or nonreactive saucepan, combine the remaining ingredients.

• 1 small onion, chopped fine
• 2 Tbsp. firmly packed brown sugar
• 1 tsp. salt
• 2 garlic gloves, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp. ground allspice
• 1/8 tsp. turmeric
• 1 Tbsp. prepared horseradish
• 2/3 cup favorite dry white wine (Cavit pinot grigio)
• 1/3 cup cider vinegar

Simmer for 10-15 minutes, until reduced by half. Incorporate the mustard mixture. Let the mix stand, covered, at room temperature for 1 day.
Process to blend a bit (or not, but I liked using my stick mixer aka Emeril's boat motor).
Ours was still thin; we reduced it further over low heat in a sauce pan.
Scrape the finished product into a mason jar (or whatever you have, preferably glass).
Age at least 3 days in the refrigerator before using. If thinning is required, use cider vinegar.

Panko crusted chicken with pesto Rotini

This is an easy dinner and, in it's various forms, never fails to satisfy!

Slice a thick chicken breast in two (or three), or buy thin cut portions, salt & pepper it then dust with flour to coat (no excess).

Whisk up an egg in a bowl and pour some panko bread crumbs on a plate.
Dip the chicken to coat, in the egg, then place on the panko. Coat all sides with crumbs. Leave on the same plate unless preparing more than the plate can hold.
Heat a nonstick skillet on medium and add a good douse of olive oil. Once heated add chicken and fry/cook for 4-5 minutes on first side (check for browning), flip, then another 4 minutes or so on the second side. If your crust is looking dry, add more oil.
Food continues to cook once off the heat; if you are unfamiliar, just cut into the chicken and see if it's done (no longer pink). The usual mistake is to overcook chicken which makes it rubbery.

Cook up 1/4 lb rotini pasta (or any preferred pasta).
I combined the rotini with previously prepped pesto, then topped with the crusted chicken, tomatoes (poured into hot skillet once chicken was out, both to heat up and reduce the juice), and grated parmesan.
The taster could not wait for the completed meal; his appetite was sated by 2 bowls of pesto rotini (with lots of grated cheese). "Mom, I want more!"

Basil Pesto

We always have an abundance of basil in our garden. It is a nice companion herb to plant between the tomato plants, it really seems to help deter pests.
Now that a frost is probably in our near future, I am becoming more determined to stock the freezer with some pesto. For some reason, I crave it more in the cooler months (probably since I tend to avoid pasta in the summer).
Pine nuts are expensive. The least expensive source I have come across is at Trader Joe's. Don't be afraid to try an alternative nut, such as pecans. Who knows, it may even taste better!
This is made without cheese. You can add the cheese but flavor-wise I prefer fresh grated, rather than frozen cheese.
In the past I have frozen the pesto in ice cube trays (pop out into baggies once frozen) but this time I didn't want to fuss, and just used freezer bags.

• 1 colander of fresh basil leaves
• 2 cloves garlic
• 1/2 cup or more or less pine nuts, toasted 3 minutes in 400º oven
  
• extra-virgin olive oil
  
• sea salt and freshly ground black pepper, to taste
• freshly grated Parmesan, to taste
  

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil gradually and process until incorporated. Use the amount of oil to your liking. Season with salt and pepper, pulse to combine. Taste and adjust if necessary.

Chermoula Sauce

We had an unexpected crop of cilantro with our latest batch of lettuce seeds!
How I love cilantro (it's a love or hate relationship for most people). I'll never forget the first time I tasted it, at a "gourmet" produce shop in Portland, Maine when I was in my first year of college, 14 years ago. I was hooked and bought this mysterious herb, not knowing what I'd do with it other than savor it's bright flavor.
I discovered this sauce, or a dip version of it, at the Government Center farmer's market when I worked in downtown Boston, about 5 years ago. The lady who made this sauce added chickpeas and served it with Trader Joe's rice crackers.
This sauce is truly divine and lends itself to many applications. The recipe is also very adaptable. You can add fresh grated ginger and saffron to it.
When making it, I used approximate amounts (no real measuring).
I froze 2 packets and will likely use it over fish, maybe swordfish, or a toss for cooked chicken in quesedillas. I may even try to blend it with chickpeas for a dip, who knows. It freezes quite nicely. Use within 3 months once frozen (I say use anything from the freezer within 3 months).

Chermoula Sauce

* 1 bunch of cilantro, leaves and tender stems
* 1 small handful flat-leaf parsley leaves
* 3 cloves garlic
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon cumin power
* 1/4 teaspoon ground coriander
* 1 tablespoon olive oil
* juice of 1/2 lemon and it's zest
* salt & pepper to taste

Combine all ingredients in a food processor.