Wednesday, October 18, 2006


Spicy Whole Grain Mustard

Take a look at my spicy French-style grainy mustard, shot food porn style with the macro setting on and the camera practically touching the food. That's the way I like it.

I had some brown mustard seeds looking like they had been hanging around too long and I wanted to eat them rather than toss them. So, following Bittman's HTCE loosely, I ground these (1/4 cup) corsely and mixed them with enough white vinegar to make a paste. Then I combined half that quantity of yellow mustard powder (Coleman's, 2 tbs) with enough cold water to make a paste. The Coleman's tin stresses that the water must be cold. The next part only makes sense when you do it: you combine the seed paste and the powder paste and add enough wine, beer or water to make a...a paste. I added dry sherry, which is what was open in the fridge. The recipe warns you to wait a day before eating it. I don't understand the science behind it (the vinegar/water thing, the waiting), but hot damn, it's good and spicy. Goes well with pretzels, Gruyère-style cheese, and probably a thousand other tasty things. One of these little turkey and mustard canapés is enough to clear out the nasal passages but if you have one you will probably have another.


Anonymous Rhi said...

I adore hot mustard, though I never did as a child. Now it's all I eat--the French's yellow stuff just doesn't cut it. Mmm, Grey Poupon.

Where did you get your seeds?

11:06 AM  
Blogger mzn said...

Yeah, the hot stuff is better but I make exceptions for hot dogs. I got the seeds from Penzeys, brown ones grown in Canada. (I wouldn't have guessed that Canada produces many spices.)

11:16 AM  
Blogger Jeff said...

Hmmm...never even thought about making my own mustard...though I have all of the stuff. I just may have to try that this weekend. I think that adding some whole coriander seeds and some whole peppercorns would add a nice dimension.

4:10 PM  
Blogger McAuliflower said...

Good on you! That looks quite tasty. Seems like it would make for a nice fall project to give as christmas presents... gotta brush up on my canning skillz tho

12:54 AM  
Blogger 1337Bearblogger said...

Grocery store mustard has been upsetting me lately. It's expensive and weak tasting. I guess it's not fresh. I'm going to make my own mustard. Thanks for this and the pressure cooker mole post.

9:11 PM  

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