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Archive for January, 2010

Mustard Queen

I have a confession: I love Brussels sprouts (gasp!). And I’m not afraid to admit it! This infamous veggie, feared by children and pushed on them by mothers worldwide for their magical ability to put hair on your chest and give you big muscles (surprisingly neither of which appealed to me as a 5 yr. old girl), is now my friend.

I have been enjoying the sprouts in this pasta dish for some time, and occasionally just. plain. roasted. However, lately I have seen a number of recipes for Brussels sprouts with mustard.  I saw the particular recipe below in Shape Magazine (of all places) and decided to give it whirl. The result was great! I now have another way to enjoy these cute little cabbages. Oh, and Tony liked it too.

To go with them, I decided to just run with the whole mustard theme and made Broiled Salmon with Garlic, Mustard and Herbs.  Tony and I use this recipe 99% of the time we cook salmon. I’m surprised I haven’t put it on this blog yet! It’s super quick to prepare.

To be clear, we did not turn yellow or suffer any side effects from a mustard overdose after this dinner. In fact the two dishes went really well together and I would definitely make it again!

Braised Brussels Sprouts in Mustard Sauce

from Shape Magazine

Ingredients

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • 1/3 cup minced shallots
  • 1/2 teaspoon salt (optional) (I used fancy smoked salt- a gift from Mom)
  • 1/3 cup water, divided
  • 1/4 cup mustard (I used a combo of Dijon and Whole Grain)
  • 2 tablespoons brown sugar (I would only use 1 Tbs. next time)
  • Freshly ground black pepper

Directions

Cut off the base of the sprouts and then cut into quarters.  Heat oil in a large pan over medium heat for 1 minute. Add shallots and sauté for 2 minutes.  Stir in sprouts, salt and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.

Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more—the sprouts will get browner and more intensely flavored.

Broiled Salmon with Garlic, Mustard and Herbs

from Giada’s Family Dinners by Giada De Laurentiis

Note: the sauce recipe is really loose and can be adapted with whatever you have on hand. Often we don’t have the herbs lying around or an open bottle of wine so we have found that white wine vinegar works well, as do dried herbs (or none at all). Work with what you got!

Ingredients

  • 2 garlic cloves (minced)
  • ½ teaspoon finely chopped fresh rosemary leaves (you can omit herbs if not handy, but it’s better with!)
  • ½ teaspoon finely chopped fresh thyme leaves
  • 1 tablespoon dry white wine (white wine vinegar works well too)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • Nonstick olive oil cooking spray
  • 2 salmon fillets
  • Salt and ground black pepper

Directions

Preheat the broiler. Rinse and pat dry the salmon fillets. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes.

Meanwhile, in a small bowl combine the garlic, herbs, white wine, oil and mustard. Whisk together until blended. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 7 minutes longer.

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