Wednesday, October 18, 2006

Mustard!

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.

5 Comments:

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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