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So what's a nice boy from Chicago Dijon Burgundy Dijon France Dijon Burgundy wine and locally grown seeds, his two mustards--white wine and whole grain--have been available in the States for just about a year. He is working on expanding into the EU and Japan
The organizers of the Napa Valley Mustard Festival described Ameline as "hauntingly beautiful" and top Chicago-based chef Charlie Trotter is selling them in his popular boutique food shop--a fine endorsement indeed.
These days, Jeff spends a lot of time on planes: he's in Beaune when it's production time and then back in the U.S.
To introduce the readers of Provence Post to his product, Jeff wants to give away five sets of gourmet mustard (a set is one jar of each). To enter, simply share a favorite recipe with us...any recipe at all, as long as it contains mustard. Just click "comments" below and type or paste in your recipe. (Make sure to leave us your email address as well.) If you prefer, you can simply email your recipe, in English or French, to: recipes@amelinegourmet.com. If your recipe is not original, please credit the source. This giveaway is open to residents of North America and Europe only, please. The five winning recipes will be posted on the Ameline Facebook page.
If you're a U.S.
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I mix about 1tbs mustard into 1 plain yogurt and add some chopped cilantro, to make a salad sauce.
ReplyDeletedeedeeinfrance at yahoo dot com
Tasty tomato tart
ReplyDeleteStick a sheet of pastry in a tart dish, and cut off any excess. Swathe it in Dijon mustard, then add a plump layer chopped tomatoes followed by slices of your favourite melty cheese and cook in the oven for about 45 minutes at 180°C. If it hasn't browned, leave it under the grill for a few minutes. Viola!
My favorite!
ReplyDeleteSteak Tartare
"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."
Ingredients:
1 pound finely chopped/minced beef tenderloin
1 heaping teaspoon premium Dijon mustard
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Cognac
1 pinch salt, or to taste
ground black pepper to taste
1 egg
Directions:
1. In a medium bowl, mix together the beef, mustard, Tobasco sauce, Worcestershire sauce, Cognac, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 60 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Best regards,
Mike Romano - wine@optonline.net
I coat a whole chicken or breasts with a layer of the mustard of the day. I bake or broil with a little white wine for moisture, until juices run clear. The chicken is flavorful and sweet. How easy is that?
ReplyDeleteMustard Chicken in Phyllo
ReplyDeleteButter
Chicken breasts, skinned, boned and cut into pieces
1/2 c Dijon mustard
2 c. half and half
6phyllo sheets
4oz. Unsalted butter
1/4 c. Toasted bread crumbs
1egg yolk mixed with 1T. Butter
Melt butter and sauté chicken breast pieces. Transfer to plate. Add mustard and cream to pan and bring to a boil.
Reduce heat and simmer until reduced to one cup, about 40 minutes. Add chicken pieces.
Lay one sheet phyllo on a baking tray. brush with butter then sprinkle with crumbs, repeat four times. Add the last piece of phyllo on top. Place chicken on the bottom of the long side of the phyllo, leaving a slight edge and fold in the seams. Roll up jelly roll fashion, leaving seam side down on baking sheet. Brush with egg wash. Bake at 450 degrees for 15 minutes or until golden brown.
Cut into two inch slices and serve. Serves six. From my friend, Pam.
for chicken whole or pieces, I stud with slivers of garlic. Mix half dijon mustard and half lavender honey , salt and freshly ground pepper. Coat the chicken with this dressing and roast or bake til chicken done. (You may also add some herbs de Provence if desired.)
ReplyDeleteThe Best BBQ Beans on Earth
ReplyDeleteCook a pound of pink beans. Set aside.
Make a sauce by first frying 3 or 4 chopped slices of smoky bacon or a couple ounces of ham til browned and crispy. Add a chopped onion, 3 or 4 chopped cloves of garlic, and a few T of chopped parsley or cilantro. Let this cook on medium heat til the onions are tender and just starting to brown.
Lower the heat a bit. Add 3/4 c crushed tomatoes and 1/4 c taco sauce. Stir in 1 T Dijon Mustard, 1 T brown sugar, 3/4 t cumin, 3/4 t oregano, and salt & pepper to taste. Simmer the sauce on low heat for about 15 minutes.
Finally, add the drained beans (but you've reserved that bean cooking liquid, haven't you?) Simmer, partially covered for at least half an hour, adding the reserved bean liquid to keep a smooth lush consistency.
Serve with grilled meat, burgers, roast pork, ham...what have you.
Oh dear, I'm afraid I left off my email address:
ReplyDeletecelleowood@aol.com
Thanks...
The Bean Lady
This comment has been removed by the author.
ReplyDeleteA quick and easy sauce for poached salmon:
ReplyDeleteIn a food processor thoroughly combine
1/2 cup mayonnaise
1/4 cup Greek yoghurt
3 teaspoons Dijon mustard
2 teaspoons lemon juice
1 good handful of dill fronds, roughly chopped
Serve chilled
No recipe. Just wanted to say that I love true stories like this about good ideas, initiative, and success.
ReplyDeleteHey there,
ReplyDeleteWell, I discovered your blog only a few days ago, and I was just interested to hear that, finally, someone in America is setting about making genuinely good mustard. That makes good sense, given the fact that (as discussed in Edward Behr's fine book "The Artful Eater: A Gourmet Investigates the Ingredients of Great Food") 95% of the mustard produced in danged Olde France is made from mustard-seed grown in Saskatchewan, Canada.
That said? I should admit upfront that I'm a mustard-freak. I've had dinners at this house during which I end up bringing 10 or so various mustards (mostly French) to the table, and we all sit around sampling the different types with whatever roast I've cooked. The last time this happened, one woman remarked that she'd rarely encountered such an avid fetishist of anything, and my partner (he's French, and he's patiently hauled-back an extra suitcase of "This one is DIFFERENT!" mustards from our 4-times-per-year trips to France) announced "Well, things could be worse....this is better than being married to a cocaine-addict or a serial arsonist....".
So, as for recipes (and this is rather like asking Roger Ebert to select his 1,000 favorite movies)?....I expect most of these are available online one form or another...and?... (please continue to the next, predictably wordy post)……
there's mostarda di frutta (a wonderful italian mix of candied fruit and mustard syrup...perfect with bollito misto, the classic Northern Italian dish of boiled meats).......even Americans like this and it isn't at all difficult to make. I bet the very simple recpie is available online.
More of my favorites include (and I'm going to skip the obvious stuff such as chicken diable, etcetera…and please continue to the next, predictably wordy post)…..:
1. The very traditional, "country style" Rognons a la Moutarde (sauteed kidneys in a mustard sauce, but I expect most Americans would be revolted by the dish. That's fine by me and my partner, Herve. Both of us love this as a "leftovers" dish once our innards-wary guests have gone back to their own houses)
2. A really surprising and fine variation on the aforementioned, traditional (and VERy good, of course), everybody's-grandma's tomato/mustard tart. This comes in handy once the tomato season is passed, and can be found in Dori Greenspan's newly-published and award-winning cookbook "Around My French Table". Greenspan adapted it from a Dijonois friend's recipe. Essentially, one substitutes leeks and carrots (steamed before being arranged on the tart, which is filled with a basic custard, highly flavored with the strongest Dijon Mustard you can lay your hands on). It's marvelous. I've already made it. I should add that I don't "copy" recipes and publish them on the internet; cookbook writers work for years to learn what they know, and I figure anyone who wants to know should cough up the bucks to get those hard-earned "recipes".
3. a Favorite of mine and my tiny, fiercely intelligent French mother-in-law's is Maquereux a la Moutarde. Basically, baked mackerel in a mustard sauce. Presumably, one could also use tuna or salmon "steaks" (any firm-fleshed, essentially "oily" fish). the "recipe" (sorry, but I don't really believe in "recipes" for folks who've learned their techniques....good cooks always end up altering and/or adapting "recipes" the moment they get them, anyway). PLEASE CONTINUE TO NEXT & PREDICTABLY WORDY POST,,,,,
.....Recipe for Maquereux a la Moutarde (for 4 as a main course or 6 as an appetizer):
ReplyDeletelay 4 fresh mackerels (heads on, thank you) in a well-buttered baking dish. Sitr 3-4 tbsp of GOOD dijon mustard into 1 cup of creme fraiche or cream. Add the juice of a lemon, and salt and pepper. Pour this sauce over the fish, garnish with orange and/or lemon slices and dot with butter (about 1/4 cup). Bake for 25 minutes in a preheated 375 degree oven. Serve sprinkled with 2 heaping tbsp chopped parsley (you also just incorporate that in the sauce before cooking). It's all simple....and only "about" good, fresh fish and good mustard. Very French country cooking....and very Good & Simple.
4. The most surprising, innovative, and REALLY wonderful (everyone loves this dish at my house, and it's become one of my 3-4 "standards") is the justly renowned Patricia Wells's (google her) recipe for a "Beef Daube with Mustard, Herbs, and White Wine". As she writes in her book "Patricia Wells at Home in Provence", it's a "dish that equals more than the sum of its parts". It depends on the "marriage" of tarragon with strong mustard and white wine. Serve it(at her suggestion) with her recipe for onion-parmesan gratin (Patricia's awfully-smart "secret" is a pinch of ground clove). Let me emphasize that this is the perfect recipe for those times when you thought you'd have time to follow all of Julia Child's instructions for making a "proper" beef daube......but you screwed up, got behind-schedule, and simply don't HAVE two extra days to make dinner before folks start arriving.
6. I have no problem if folks find this posting a "teaser". I gather that Mr. Goto has spent years learning about his craft, and most cookbook writers have spent years refining their own recipes before publishing them. I plan to order some of Mr. Goto's mustard, and I hope some of you will order some of these cookbooks by some very good cooks.
Sincerely,
David Terry
www.davidterryart.com
1 part vinegar (100ml)
ReplyDelete3 parts oil (300ml)
1 heaping tablespoon mustard
Mix all in a shaker and pour onto salad or sliced tomatoes or sliced boiled potato/onion/cooked string beans salad...any type of vegetable salad.
Gets RAVES EVERYTIME...so easy
Here is one of my favorites:
ReplyDeletehttp://www.foodnetwork.com/recipes/alexandra-guarnaschelli/stovetop-green-bean-casserole-recipe/index.html
cathilynnk@yahoo.com
P.S.
ReplyDeletequite a while back, the restaurant at Paris's Hotel le Maurice made a splash (so to speak) with a scoop of mustard-flavored ice-cream, which arrived in a bowl of cold gazpacho. As much as I like mustard, I also like simple, don't-mess-with-grandm's-recipe andalusian gazpacho. Still, folks loved it.
Patricia Wells, in her latest cookbook (Salad as a Meal") includes a recipe for "Mustard Sorbet" from the Paris bistro "Inteneraires". It's great with cold, meat terrines, and is VERY simple to make...involving only 2 large egg whites, two cups of fromage blanc (or any soft yogurt cheese), a lot of good mustard, and an ice-cream machine (or , presumably, an old-fashined ice-cream maker and six or so children to crank the handle before being VERY disasppointed by the non-dessert results).
The exact recipe is in Patricia Well's "Salad as a Meal" cookbook.
Advisedly as ever,
David Terry
www.davidterryart.com
The Accidental Locavore loves to make this easy French potato salad with bacon and red onion. This feed about 4 and is easily doubled or triple if you're feeding a crowd. Added bonus? Great to take on a picnic, no mayo or eggs to worry about.
ReplyDelete1 pound small potatoes
3 strips bacon, cut into 1/2” strips (lardons)
1 small red onion, minced
½ cup olive oil (depending on how fatty your bacon is, you may not need this much oil)
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh thyme
1 shallot, minced
Salt & pepper to taste
In a medium sauce pan, cook the potatoes in salted water until tender, about 12 minutes depending on the size of the potatoes. I like a lot of surface area for the potatoes, so I usually cut them in halves or quarters. Drain and put in bowl. Add the onion to the bowl.
While the potatoes are cooking, in a small frying pan cook the bacon over medium heat, until crisp. Remove the bacon from the pan and drain on paper towels. Pour the bacon fat into a small bowl. Add the shallots, thyme, vinegar, salt, pepper and mustard and mix until well blended. Taste and add the olive oil as needed, blending to emulsify the dressing. Pour the dressing over the warm potatoes and the onions. Toss to mix. Refrigerate until cool, serve and enjoy.
Sausage Rolls with Sage and Mustard.
ReplyDeleteBuy some puff pastry and some sausages or sausage meat.
Remove the sausages from their casings. Run about 6 fresh sage leaves under a warm tap, pat dry and chop.
Roll out the pastry and spread with a tbs of mustard (add more or less to taste)along with the sage leaves. Cut the pastry into two long rectangles. Place the sausage meat in the middle of each rectangle, whip up an egg with some milk and brush this along one edge. Wrap the pastry round the sausage meat and seal it. Brush with the remaining egg mixture and cut into 5cms lengths and cook in a hot oven for 25 mins or until golden.
Serve with tomato and red pepper salsa, recipe which can be found at Provence Calling. Just click on my name and it will come up!
This Creamy Lemon-Mustard Dressing has become my favorite this summer, as a wonderful change from vinaigrette.
ReplyDeleteGrated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1 tablespoon dijon mustard
In a jar combine zest, lemon juice, and salt. Cover with lid and shake to dissolve salt. Add cream and mustard. Shake to blend. Taste for seasoning. Store dressing in the refrigerator for up to 1 week. Shake to blend again before using.
Giving credit where credit is due, to one of my teachers, Patricia Wells.
claudiaward1@me.com
Looking forward to hearing who the winners are (they're not listed on the Aemline Facebook page yet)!
ReplyDeleteI won! I WON!!!! (presumably, some other folks also did so)...
ReplyDeleteI just had an email from Mr. Goto....informing me that, if I would confirm my mailng address, he'd be sending me some of his mustard.
I should admit that this wins the 2011 Prize For Carrying Coals to Newcastle; my french in-laws (whom I saw for four days just this past month in France) have arrived for their annual, 3-week stay, and they brought along six new jars of mustard (including a predictably over-priced "truffle mustard" by Jean D'Audignac, which we're all betting will be silly).
In any case, I'm thrilled to my last nerve. The first, last, & only time I won a contest was in 1985. For better or worse, I had an appallingly encyclopedic recall of ALL of The Carpenter's lyrics....so, I won a local "Classic Rock!" radio-station's call-in contest. I was completely disheartened to learn that my "prize" would be a 12-foot long "California Windsurfer" (I lived in a cabin in the mountains of Virginia at the time, 60 miles from any lake whatsoever) and a full year's "supply" of nacho-cheezy Doritoes.
That's a lot of Doritoes (sp?), and that's a big sorta-boat......all for someone who's never eaten Doritoes in his life or, for that matter, done anything actually on the water (I have trout-fished from various creek banks).
So, thank you, thank you, Mr. Goto......and good luck to you with this new&interesting business. You should contact the folks at "Southern Seasons" and get your mustard into their catalogue.
Happily yours as ever,
David Terry
www.davidterryart.com