#mustard
Underrated Catalog
Animal Crossing with the husband~
Beat the January blues with a pop of colour. Our best-selling 100 denier tights are available in over 25 colours! This Winter you can brighten up your look and keep warm at the same time. Which colour do you like best?
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Slow cook pineapple ham steak in mustard sauce is an easy to make High-Protein, Low-Carb, Dairy-Free, Gluten-Free meal. Enjoy this dinner with fresh vegetables for a delicious, healthy summertime experience.
http://www.homemadefoodjunkie.com/slow-cook-pineapple-ham-steak-in-mustard-sauce/
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He’s just withering away
Two Mustard Seed Cocktail !
Ingredients:
For the mustard-infused gin:
- 12 ounces gin
- 50 grams yellow mustard seeds
For 1 cocktail:
- 2 ounces mustard-infused gin
- 5–6 1-inch cucumber cubes
- .75 ounce agave syrup
- .5 ounce fresh lime juice
- Thyme sprig (for garnish)
- Candied ginger (for garnish)
Instructions:
Make the mustard-infused gin a week in advance of your mustard cocktail event. Simply add mustard seeds to your gin bottle and let the mixture macerate.
To make the cocktail, muddle the cucumber cubes in a cocktail shaker. Add the mustard-infused gin, agave syrup, fresh lime juice, and ice. Shake vigorously for 10 to 15 seconds and strain over ice into a tall glass.
Using a blowtorch, caramelize a piece of candied ginger over the cocktail and then stir it into the drink to release the ginger flavor. Garnish with a thyme sprig. (Since you have your blowtorch out, you can toast the thyme if you want a smoke effect.)
Courtesy: Mustard Madness,
Photo by Judy Doherty
This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.
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Brassica and Allium, my two great loves
New patterned version of the brassica art in my store!
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Nina’s boutique is now offering afterpay!!!☺️ enjoy your order now and pay for it later!! Click the link on the bio to purchase yours Also offering free shipping for orders over 100 us. No code needed! Only 3 of these jackets left!www.shopwithninasboutique.com
#boutiques #boutique #mustard #wool #jacket #colorblock #longtrenchcoat #ootd #ootdfashion #style #trendy #trendyfashion #lasvegas #afterpay #promo #freeshipping #winter
https://www.instagram.com/p/B8B-Gceg8dW/?igshid=1hz5gl3gklo1l
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Raw Vegan Daikon Noodles w/Red Cabbage Spinach Slaw + Sesame Mustard Dressing
(Click image for recipe)
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What’s your yellow aesthetic?
Obs I’m simply yellow
Cast-Iron Roast Chicken with Crispy Potatoes and Watercress Salad
Servings: 4
STUFF
Chicken:
1 3½–4-pound whole chicken
Kosher salt
1½ pounds russet potatoes, scrubbed, thinly sliced crosswise
2 tablespoons unsalted butter, melted
1 tablespoon thyme leaves
2 tablespoons olive oil, divided
Freshly ground black pepper
Salad:
2 tablespoons Dijon mustard
1 tablespoon best-quality red wine vinegar
½ small garlic clove, finely grated
Kosher salt, freshly ground pepper
¼ cup olive oil
2 small bunches watercress, tough stems trimmed (about 10 cups)
STEPS
Chicken:
Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
Transfer chicken to a cutting board and carve. Serve with potatoes.
Salad:
Whisk mustard, vinegar, and garlic in a medium bowl; season with salt and pepper, then gradually stream in oil, whisking constantly. Whisk until dressing is emulsified and thick.
Add watercress to dressing, season with more salt and pepper, and gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand). Pile salad lightly onto plates.
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Today, I’ll be taking a look at another recipe from 13th century Syria - and the anonymously written Scents and Flavours Arabic cookbook - the creamy chicken Jurjaniyyah!
The name Jurjaniyyah is derived from an Iranian region - Gorgan - which suggests that this was an imported culinary style, rather than a local recipe! Either way, it’s a fairly simple and tasty dish!
In any case, lets now take a look at The World That Was! Follow along with my YouTube video, above!
Ingredients (Serves 4)
500g yoghurt
½ tablespoon flour dissolved in 1 tablespoon water
½ tablespoon honey
2 tablespoons mustard seeds
ground cumin
250g chicken thighs (or cut of your choice)
Method
1 - Bake the Chicken
To begin with, we need to cook our chicken. To do this, season a few thighs of chicken with salt, pepper, and freshly-ground cumin. I’m cooking the meat separately to the sauce, which is unusual for meat-based recipes in this time period - but this is seemingly how the dish was intended to be prepared!
In any case, bake or roast your chicken at 200C for about 30 minutes, or until it’s cooked through!
When it’s cooked, take it out of the oven and let it rest while you make your sauce.
2 - Make the Sauce
Next, we need to make our sauce. Start by placing 500g of Greek yoghurt into a saucepan. Into this, toss a slurry of 1 tbsp flour and 1tbsp water - this will help prevent the sauce curdling as it cooks. Place this over a high heat, and stir it. Contemporary Arabic cookbooks emphasise that you should stir this in a single direction, to reduce the risk of curdling. So stir it until you start to see bubbles forming at the edge.
At this point, turn the heat down to medium, and let it foam up and froth away for about 10 minutes.
3 - Assemble Dish
After 10 minutes, pour in a tablespoon of honey, and a couple of tablespoons of mustard seeds. The original recipe describes the dish as being very pungent, so you can adjust this by increasing or decreasing the amount of seeds you add here!
Place your chicken on a plate, and ladle on some of your sauce. Serve up warm and dig in!
The finished dish is super fragrant, and each mouthful of the sauce has a sharp bite of heat thanks to the mustard seeds. In a sense, it’s almost like horseradish! But overall, it’s more fragrant than it is hot - and acts very creamy!
Mustard seeds have been cultivated throughout the Near East for millennia, and had a variety of uses besides the culinary field. However the popularity of this seed as an ingredient seems to have increased following the occupation of the region by the Roman Empire - as well as subsequent empires and caliphates.
How and why a Persian recipe was recorded in a Syrian cookbook that charts local, regional tastes could suggest that this dish was popular enough at the time of writing in the region that it felt right at home alongside other dishes (such as my chicken with blackberry sauce)
Retro! Kind of. That’s what I was thinking choosing the colours. I really really like these.
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