Showing posts with label Mustard. Show all posts
Showing posts with label Mustard. Show all posts
Wednesday, December 12, 2018
Fennel, Orange, and Arugula Salad
Colorful and tasty, this salad makes an excellent winter starter
It’s peak citrus time in our part of the world. Fortunately, oranges fit in everywhere, right?
Especially salads. In this one, orange slices cavort with the anise-like flavor of fennel and the peppery goodness of arugula.
The result? A winter wonderplate.
Wednesday, March 21, 2018
Welsh Rarebit
An open-face toasted cheese sandwich, extra savory
Welsh Rarebit – a/k/a Welsh Rabbit – is comfort food with savor. It’s quick and easy to make too, so it’s perfect for a weeknight dinner. Or maybe a midnight snack.
Fast and flavorful, this dish will put a twitch in any bunny’s nose.
Wednesday, July 27, 2016
Curried White Bean and Pasta Salad
Jalapeño peppers spice up this meatless side (or main)
So this year the we learned what a “heat dome” is (a high-pressure system that traps hot air underneath it, raising already hot summer temperatures well above average).
To cool down, we’ve been eating plenty of chilled salads for dinner. We love cold pasta salads in the summer, and adding white beans pumps up both flavor and nutrition. Perfect for Meatless Monday. Or any other day, for that matter.
Curry powder and jalapeño add even more zip to this dish. So it’s just the thing to take your mind off the heat.
Wednesday, April 23, 2014
Homemade Deviled Ham
Leftover ham gets a spicy re-do for sandwiches and canapés
Got a big ol’ ham left over from Easter? Wondering what to do with it? Meet deviled ham—your new best friend.
It’s basically spicy ham salad (often with mustard-forward flavor) that’s been ground to a paste in the food processor. It makes a great spread for sandwiches, crackers, or whatever.
Deviled ham is an old-fashioned treat that many of us have forgotten. Too bad, because it has great flavor. Plus, it takes just minutes to make, so it’s easy for you. And once people taste it, their smiles (and praise!) will come easily too.
Labels:
Ham,
mayonnaise,
Mustard,
Tabasco
Wednesday, February 26, 2014
Celery Root (Celeriac) Rémoulade
Kinda sorta like French coleslaw
Celery root (celeriac) is a type of celery grown specifically for its root. Even if you’ve never used it, you’ve seen it in the grocery store. It’s the brown, knobby veggie that (to the uninitiated) looks like a rock. But trust me, it’s edible—with a subtle, delectable flavor.
Celeriac is better known in Europe than in the US. When shredded and served raw—as it is in this dish—it has a crisp crunch. Combine it with tangy dressing, and you have a dish that resembles coleslaw. And one that happens to be one of the iconic dishes of French cuisine.
You can serve Celery Root Rémoulade as a starter, instead of a salad. Or as a side dish to accompany most fish, meat, or poultry dishes. It even goes great with hamburgers. Or as they say in French, les hamburgers.
Labels:
Celeriac,
Celery Root,
Mustard,
Salad,
Side
Sunday, November 3, 2013
Shaved Brussels Sprouts with Hot Bacon Dressing
Served raw, this classic fall vegetable makes a mean salad
Planning to serve Brussels sprouts? Then you’re probably already headed for the stove, right?
But wait. These little choux taste great raw. Just slice them thinly (it brings out their natural flavor) and toss them in something tasty. Like hearty hot bacon dressing, we would suggest. It’s particularly nice if you’re experiencing cool fall weather, as many of us are now in the US.
And if you’re having trouble selling some diners in your household on the whole idea of Brussels sprouts—well, just wait until they taste them in this robust dressing. You may make some cabbage converts.
Labels:
Bacon,
Brussels Sprouts,
Mustard,
Salad,
Wine Vinegar
Monday, June 25, 2012
Mustard Potato Salad
This Southern-Style Recipe Is Perfect for Cookouts and Barbecues
With summer here, it’s cookout time. In fact, next week brings one of the biggest and best barbecue opportunities of the year: Fourth of July.
And what would a cookout be without potato salad? One of the tastiest — certainly the tangiest — is Mustard Potato Salad. It goes particularly well with long-cooked barbecue or meat that has been grilled over hot coals or an open fire (hamburgers, anyone?).
Mustard Potato Salad is no more difficult to make than Mayonnaise Potato Salad. And you know how easy that is.
Labels:
Mustard,
Picnic,
Potato Salad,
Potatoes
Wednesday, June 15, 2011
Scallops on Artichoke Scoops
This Elegant Dish Is Easy To Prepare Ahead — And Mustard Vinaigrette Makes It Sing
Although artichokes are available in our supermarkets year round, their peak season is spring. In St. Louis, where I live, there are still plenty of prime specimens available in the local markets. So before the season slips away, why not feature artichokes one more time in a special meal?
This dish makes a delicious main course, which is how we usually serve it at the Kitchen Riffs household. It also pairs well with an assertive meat course. So if a 2-inch thick grilled porterhouse or other festive meat is on the menu for your weekend Father’s Day feast, this would be a terrific appetizer.
And once you taste it, this elegant-but-simple dish will become a regular at your house.
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