CARAMELIZED ONION AND COARSE-GRAIN MUSTARD MASHED POTATOES
From the Trenton Times: Caramelized onions practically melt into the warm potatoes, and coarse-grain mustard adds a pretty golden-flecked hue and subtle flavor. Cook time does not include time to make caramelized onions. I have made this using a combination of red potatoes and red gold potatoes and I don't bother to peel them. I also prefer to caramelize the onions in the crockpot on high for 3-4 hours.
Provided by Sonata
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in a large saucepan over medium heat in salted water to cover for 15 to 20 minutes, or until tender.
- Drain water. Return to pan to heat for 1 to 2 minutes, shaking occasionally to dry out any remaining water.
- Add the half-and-half and butter, and heat over medium heat just until the milk starts to simmer.
- Remove from heat. Add the mustard and onions and mash to desired consistency. Taste and add more mustard if necessary.
- Add salt and pepper to taste. Serve hot.
- Note: To caramelize onions, heat 1 Tbsp olive oil in a heavy-based skillet. Add 1 thinly sliced medium yellow onion. Cook and stir over medium heat for 5 minutes until onion starts to soften. Lower heat and sprinkle with 1/4 tsp salt and a pinch of granulated sugar. Cook 20 minutes or until deep golden brown, stirring frequently. Lower heat if necessary to keep onions from burning. These freeze beautifully, so you can make extra to freeze for later use.
Nutrition Facts : Calories 170.6, Fat 5.5, SaturatedFat 3.4, Cholesterol 15.2, Sodium 48.6, Carbohydrate 27.6, Fiber 3.4, Sugar 1.5, Protein 3.6
COARSE-GROUND MUSTARD
Make and share this Coarse-Ground Mustard recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 9h
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
- Process in a blender on pulse until seeds are bruised and broken.
- Add dry mustard, salt, allspice, and water, mix well.
- Cover loosely, and allow to stand overnight.
- Refrigerate unused portions.
COARSE GRAIN MUSTARD
for everyone who can't find coarse grained mustard in your area- and apparently there's a bunch of you :))time doesn't include 3 hours of marinating
Provided by chia2160
Categories < 30 Mins
Time 18m
Yield 2 cups
Number Of Ingredients 10
Steps:
- combine vinegar onions, and tarragon in a deep bowl.
- boil water, and add to bowl.
- let this marinate for 3 hours.
- strain into a saucepan.
- grind mustard seeds with a mortar and pestle or in a processor.
- add ground mustard and remaining ingredients to saucepan.
- bring to a boil and simmer for 5 minutes.
- taste and add some water to tame the heat, if necessary.
- pour into a sterile jar, seal, and store up to 1 month.
- let it sit for 1 day before using.
LAMB CHOPS WITH COARSE-GRAIN MUSTARD
Categories Lamb Mustard Quick & Easy Backyard BBQ Dinner Summer Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 2
Steps:
- Prepare grill for cooking or heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until hot.
- Pat chops dry and season with salt and pepper. Grill until undersides are browned, about 3 minutes, then turn over and spread browned sides with mustard. Grill about 4 minutes more for medium-rare.
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- In a medium bowl, combine the vinegar, water, yellow mustard seeds, and brown mustard seeds. Cover with plastic wrap and let stand at room temperature for at least 8 hours or up to 24 hours. (The resting time softens the seeds and ensures a creamy consistency.)
- Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate.
- In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed.
- Stir in the reserved vinegar and mustard seed mixture. Using a funnel and spoon, portion mustard into two 1 cup (237 ml) jars. Cover and let the mustard stand at room temperature for 1 to 2 days to allow the ingredients to meld and develop a well-rounded spiciness. The longer it rests, the spicier it gets.
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#30-minutes-or-less #time-to-make #course #preparation #occasion #condiments-etc #easy #dietary #gifts #number-of-servings
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