Homemade Flavoured Mustard

 

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The primary ingredient in mustard is vinegar!  And do you know what that means?  The vinegar used to make a given mustard is hugely important in terms of the overall flavor and quality of the mustard.  We’re here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!

Ingredients

1 cup ground Yellow Mustard Seed
2/3 cup Blue Door Vinegar (Sherry, Tangerine Balsamic, Maple Balsamic, Champagne, Serrano Honey or Jalapeno (for heat), Oregano, Pinot Noir Red Wine, Peach, Honey Ginger, Traditional, Tarragon… your choice.
1/3 cup honey (omit this if you are using a sweeter vinegar such as Tangerine Balsamic)
1 teaspoon Sea Salt, Black Truffle Sea Salt, Himalayan Pink Salt, etc.

Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.

You can also play around by adding herbs, sea salts, ale, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless.

Depending on how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteristic, or allow it to sit at room temperature for a day +/- which will mellow it’s flavor the longer it sits out.

A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar of your choice.  Whisking quickly and continuously, follow with a complimentary olive oil of your choice.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.

Makes about 1 1/2 cups.

Grill-Steamed Sea Bass with Citrus Relish Recipe – Bon Appétit Magazine

Grill-Steamed Sea Bass with Citrus Relish Recipe - Bon Appétit

This one looks like a must-try from Carlo Mirarchi found on Bon Appétit Magazine’s website.

Grill-Steamed Sea Bass with Citrus Relish Recipe – Bon Appétit

Try it using the following ingredients from Blue Door

Coratina Extra Virgin Olive Oil (Medium – Cobram Estates)

Roasted French Walnut Oil

Tarragon Infused Olive Oil (If you do not have fresh Tarragon)

– Fleur de Sel or Cyprus Flaked Sea Salt

Grilled Wild Salmon & Asparagus Pappardelle with Lemon Dill Cream Sauce

Wild Salmon & Lemon Dill Cream Sauce

 

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1 pound fresh wild salmon fillet(s)
1 bunch of thin, tender asparagus, woody stems discarded,
1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)
1 thinly sliced shallot
1 clove minced garlic
1/2 cup crisp, dry white wine
2 cups heavy cream
5 tablespoons Blue Door Wild Frenleaf Dill Olive Oil
3 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill and/or flat leaf parsley to garnish
salt and fresh ground pepper to taste

Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoons of dill olive oil whisked with 1 tablespoon of lemon juice.  Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. Grill or broil until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus.  The most important thing here is to sear the salmon and asparagus on the exterior.  After grilling, cut the asparagus in to 2″ pieces and break the salmon in to large meaty chunks and set aside.

Bring a large pot of salted water to boil.  Cook the dried pasta based on the package directions.  If using the fresh pasta recipe below, cook for two minutes and drain well.

In a saute pan, heat 2 tablespoons of dill olive oil over medium heat.  Add the sliced shallots and cook until tender.  Add the garlic and saute for another minute being careful not to burn the garlic.  Add the wine and lemon juice.  Continue cooking until the liquid is reduced by half.  Add the cream and the remaining dill olive oil.  Stir until the mixture simmers and thickens. Season with salt and pepper to taste.

To serve, add the asparagus to the pan with the sauce and cook for an additional two minutes, being careful not to make mushy.  Add the salmon chunks and cook to warm through, being careful not to break the chunks up.  Ladle over drained pasta and serve garnished with dill and or flat leaf parsley.

 

Fresh Dill Infused Pappardelle Pasta

 

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2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Blue Door Wild Fernleaf Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)

In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using.  Begin incorporating the flour into the eggs a little at a time, mixing  until a very loose messy dough forms.  If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.  Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.