Welcome, everyone, to the very first Adventurous Palate Program reveal! The February ingredient of choice was mustard, so that’s what I worked with.
First, I started with this mustard recipe from Hunter Angler Gardener Cook. I only had brown mustard seeds, so I wanted to go through the process-it-yourself method of making mustard.
I’m really disappointed about it, and since I wouldn’t make the recipe again, I won’t transcribe it here with all of my modifications. But, I did reduce the ground mustard to about 2 tbs (I was low on the stuff…) and added 1 tbs of freshly ground (well, smashed) coriander into the mix. Oh, and I used water instead of wine or vinegar.
My mortar and pestle didn’t make it to Virginia with me, so this was my grinding process:
The thing about this mustard is that it is oh-my-high-heavens sharp. THIS is astringent. I think I would massage it onto my face and enjoy it more.
It would be way more delicious if I’d added enough ground mustard and wine, but alas, I did not.
But, it would be absolutely delicious if mixed in with honey for a vinaigrette, so that’s the approach I took when it came to using this handmade product.
For dinner, I seared a pork chop, and made a sauce with a teaspoon of this mustard, a tablespoon of clementine syrup (tastes like honey), flour, salt, butter, and bone broth. I heated, reduced, and poured atop the tasty pork. I served it alongside soaked winter wheat berries served with coleslaw and fermented beets. YUM!
Want to be a part of the Adventurous Palate Program? Go ahead and sign up for the list below. I’m sending out the survey tonight to figure out what we’ll make in March, and only subscribers get to do the voting! It’ll be a good one…
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Now it’s YOUR turn! What did you make this month with mustard? Use the tool below to link up your post!
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