mustard

Making Mustard

There are three types of mustard seed. Yellow mustard seeds have the least heat and are what we typically find on the grocery store shelves, brown mustard has a bit more bite than yellow mustard and can be purchased in health food and specialty stores. Black mustard is the spiciest and also the smallest seed. It must be hand harvested and is harder to come across. Indian markets usually carry it.

Making mustard is easy, just grind up the seeds coarsely or fine, to your liking (some people have a dedicated coffee grinder for this purpose. Do not use a coffee grinder you plan on using again for coffee! A mortar and pestle, though more labor intensive, gets the job done.) and add in your liquid and flavorings. Mustard powders can also be used to make mustard but bear in mind they will have a more intense heat, as there is no heat in the hull of the mustard and in the powders the hulls are removed. The mustards most Americans are accustomed to contain many seasonings and are usually mixed with white vinegar, wine vinegar or cider vinegar.

One of my favorite varieties is a simple combination of yellow and brown seeds, coarsely ground, some apple cider vinegar, sea salt and ground pepper. Don't be afraid to try many flavorings, though. I tried adding some orange marmalade and balsamic to the same recipe and it was tremendous.

I recommend getting out several small prep bowls or jars, adding some seeds to each and combining them with different liquids and seasonings. Fruits, herbs, spices, beer, wine, vinegars, juices, jams... look around your kitchen and get creative. Let your concoctions sit for a good time to allow the flavors to marry, then taste test and see which you like best.

XO, Debbie

Leek-mustard souffle

This otherwise ordinary souffle is extraordinary with the addition of horseradish and leeks.

Leek-mustard Souffle

Equipment: saucepan for heating milk, saute pan for preparing leeks, 1-1/2 quart souffle dish or baking dish, electric mixer and mixing bowl, whisk, rubber spatula, measuring cups and spoons

Ingredients:

• 2 1/2 Tbsp. butter, plus additional for coating souffle dish
• 3 Tbsp. flour
• 1 cup milk
• 4 eggs yolks
• 5 egg whites
• 1 cup sharp cheese (gruyere is great, I used a very sharp artisan cheddar, use something with a bite to it), grated fine
• 1 cup chopped leeks
• 1 Tbsp. grated parmesan
• 1 tsp. olive oil
• 1 tsp. sea salt
• 1/4 tsp dry ground yellow mustard
• 1/2 tsp. creamy horseradish
• 1/4 tsp. smoked paprika

Directions:

• Pre-heat oven to 400.
• Prepare souffle dish by buttering, then swirling around parmesan in it
• Heat milk on stovetop until steaming
• Create a "white" roux by heating butter in saucepan on low/medium and adding flour, stirring until thickened and somewhat frothy.
• Add hot milk into the roux and heat while stirring until thickened. Remove from heat.
• Saute leeks in olive oil, adding in the salt, until translucent. Set aside.
• Into milk/roux mixture, add mustard, horseradish and paprika. Add egg yolks, one at a time, whisking each in to incorporate.
• Beat egg whites using electric mixer until stiff but not dry and soft peaks hold.
• Very gently fold 1/3 of egg whites into the other ingredients, adding about 1/3 of the leeks and 1/3 of the cheese with each incorporation. Repeat until complete.
• Carefully scoop/pour into prepared souffle dish.
• Turn oven down to 375.
• Bake about 25 minutes, leave it completely alone during this time, do not open oven door! After 25 minutes, take a peek, souffle should be risen and golden brown on top.
• Serve it pronto as they do deflate!

XO, Debbie