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

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

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

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

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.


Wednesday, February 26, 2014

Celery Root (Celeriac) Rémoulade

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.

Sunday, November 3, 2013

Shaved Brussels Sprouts with Hot Bacon Dressing

Shave 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.

Monday, June 25, 2012

Mustard Potato Salad

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.

Wednesday, June 15, 2011

Scallops on Artichoke Scoops

Artichoke Scoops with Poached Scallops

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.