Dijon Mustard Greats: Delicious Dijon Mustard Recipes, The Top 73 Dijon Mustard Recipes

Jo Franks

Description

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Dijon Mustard Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Adriatic Ravioli, Aioli Platter, Asparagus Mushroom Salad With Basil Vinaigrette, Stuffed Duck Neck With Apples, Grapes And Fennel Sausage, Swiss And Bacon Dip, Tarragon-Cream Chicken and Polenta Pot Pies, Tricolor Crudites Platter, Turkey And Asparagus Pasta Salad, Turkey Pot Pie...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Dijon Mustard Greats is packed with more information than you could imagine. 73 delicious dishes covering everything, each employing ingredients that should be simple to find and include Dijon Mustard. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

Sujets

• Cuisine
• La cuisine et son histoire
• Cooking

Informations

• Publié par: Emereo Publishing
• Date de parution: 12 janvier 2013
• Nombre de lectures: 0
• EAN13: 9781486459292
• Langue: English

Extrait

Dijon Mustard Greats

Copyright © 2013 Jo Franks

° ° ° ° ° Table of Contents

Table of Contents

Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi

Chapter 1 A-M ................................................................................................................................................. 1 Adriatic Ravioli .............................................................................................. 1 Aioli Platter.................................................................................................... 2 Asparagus Mushroom Salad With Basil Vinaigrette ......................................... 4 Bacon Wrapped Artichokes With Dijon Cream Sauce ....................................... 5 Basil Dijon Sauce ........................................................................................... 5 Beef Stew For Family Or Party......................................................................... 6 Beet and Mache Salad with Riad ..................................................................... 7 Black and Blue Ahi Salad ................................................................................ 8 Black Bean Luau Salad.................................................................................. 10 Blackened Chicken with Caesar Salad ........................................................... 11 Broiled Deviled Tomatoes ............................................................................ 12 Caesar Salad 101 ......................................................................................... 12 Caraway Pork Chops .................................................................................... 13 Charred Sweet Onions And Blue Cheese ....................................................... 14 Cheese and Dijon Pretzels ........................................................................... 15 Cheesy Turkey Sausage Bites ....................................................................... 16 Chicken With Fruit & Mixed Mustards........................................................... 17 Coleslaw Dressing ....................................................................................... 18 Confederate House Meatloaf ........................................................................ 18 Corn Flavor Bar ............................................................................................ 19 Crab And Asparagus Dijonnaise ................................................................... 21 Crab Cakes & Mustard Sauce ....................................................................... 22 Danish Burgers With Herb Caper Sauce And A Mod Salad ............................. 24 Dijon Glazed Corned Beef - 1 ...................................................................... 25 Dijon Tofu Dip ............................................................................................. 26 Double Decker Pasta Salad........................................................................... 27 Fillet of Beef with Cilantro Lime Sauce.......................................................... 28

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Four Cheese Rotini W/ Asparagus ................................................................ 28 Fresh Asparagus Salad With Lemon Dijon Vinaigrette ................................... 29 Galantine Of Chicken ................................................................................... 30 Garden Macaroni Salad ................................................................................ 31 Glazed Meatloaf........................................................................................... 32 Grilled Lobster with Potato Salad ................................................................. 33 Grilled Monkfish W Luganeya Sausage, Collards & Tarragon ......................... 34 Grilled Pheasant Breasts W Five-Bean Salad & Horseradish ........................... 35 Grilled Scallop Salad .................................................................................... 36 Grilled Venison With Scarlet Runners And Fried Leeks .................................. 37 Hearty Reuben Soup .................................................................................... 38 Hoppin' John Vinaigrette .............................................................................. 39 Horseradish And Dijon Butter ...................................................................... 41 Jewel Salad .................................................................................................. 41 Layered Spring Salad.................................................................................... 42 Liver With Mustard Sauce ............................................................................. 44 Meatballs In Dijon Sauce .............................................................................. 45 Micro-Baked Potatoes With Dijon-Chicken Topping ..................................... 46 Mixed Green Salad With Dijon-Tarragon Dressing........................................ 47 Mixed Grill Of Mushrooms And Chicken Livers "In Spiedino" ........................ 47

Chapter 2 N-Z ................................................................................................................................................49 New Potato Salad ......................................................................................... 49 Orzo Confetti Salad ..................................................................................... 49 Pasta Mexicali .............................................................................................. 50 Pasta With Pork & Basil................................................................................. 51 Poached Halibut Rolls .................................................................................. 52 Poached Salmon With Dijon Dill Sauce, Cucumber, Dark Bread ..................... 53 Pork Satay Appetizers .................................................................................. 55 Rabbit Terrine.............................................................................................. 55 Roasted Chicken Breasts With Cranberry Port Sauce ..................................... 56 Roasted Onion, Endive And Orange Salad .................................................... 58 Salad Lyonnaise And Leek And Potato Soup ................................................. 59 Sauted Duck Gizzard Salad With Mizuna ...................................................... 61 Scallops and Mussels, Vinaigrette ................................................................ 62 Seafood-Rice Salad ...................................................................................... 63 Smoked Salmon With Mini-Potato Salads ..................................................... 64 Smoked Turkey Cobb Salad ......................................................................... 66 Speedy Ziti with Zesty Chicken..................................................................... 66 Spring Salad ................................................................................................ 67 Springtime Asparagus Salad ........................................................................ 69 Stuffed Duck Neck With Apples, Grapes And Fennel Sausage ....................... 70

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Table of Contents

Swiss And Bacon Dip.................................................................................... 71 Tarragon-Cream Chicken and Polenta Pot Pies............................................. 72 Tricolor Crudites Platter............................................................................... 73 Turkey And Asparagus Pasta Salad .............................................................. 74 Turkey Pot Pie ............................................................................................. 75 Index .............................................................................................................................................77

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° ° ° ° ° Preface

Notice of Rights

All rights reserved. No part of this book may be reproduced or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.

Notice of Liability

The information in this book is distributed on an "As Is" basis without warranty. While every precaution has been taken in the preparation of the book, neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it.

Trademarks

Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book, and the publisher was aware of a trademark claim, the designations appear as requested by the owner of the trademark. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark. No such use, or the use of any trade name, is intended to convey endorsement or other affiliation with this book.

Jo Franks

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Chapter 1 A-M

ADRIATIC RAVIOLI

4 servings Source:Dijon Mustard Greats

1lb.asparagus, fresh 1lb.cheese ravioli, small, frozen 5tablespoonsbutter, or margarine 1 large red bell pepper, seeded and cut into 1 thin, 2-inch-long strips (1 cup) ½lb.mushrooms, thinly sliced (about 2 cups)

4 large garlic cloves, peeled and minced

Chapter 1: A-M

3tablespoonsunbleached white flour 2 ½cupsmilk ¼teaspoonsalt 1teaspoonpaprika, plus additional for garnish

1tablespoondijon mustard ¼cupfresh basil, chopped ½cupromano cheese, (2 ounces), finely

grated pepper finely grated parmesan cheese

Put a large pot of water on to boil. Snap off and discard the tough asparagus ends, and cut the stalks into 1-inch pieces. You will have about 3 cups of asparagus. Steam until barely tender, 6 to 8 minutes, and set aside.

Begin cooking the ravioli, stirring occasionally.

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Dijon Mustard Greats

Melt 1 tablespoon of the butter in a skillet over medium heat. Saute the red pepper, mushrooms, and garlic until tender, 3 to 4 minutes. Remove the pan from the heat.

Melt the remaining 4 tablespoons butter in a large, heavy saucepan over medium heat. Whisk in the flour, and let it cook for a minute or two. Slowly pour in the milk, whisking constantly until thickened, about 3 to 5 minutes.

Add the salt, paprika, mustard, basil, Romano cheese, and pepper to taste stirring until the cheese is melted. Reduce the heat to very low, and stir in the sauted vegetables.

When the ravioli is tender and begins to float , after about 10 to 12 minutes, drain it well, and transfer it to a large serving bowl.

Pour on the sauce, and toss gently. Garnish with paprika, and serve with Parmesan on the side.

Tender ravioli, asparagus, and mushrooms tossed with a Dijon and basil cheese sauce make for this elegant entree, named for Italy's beautiful Adriatic coast.

AIOLI PLATTER

12 servings Source:Dijon Mustard Greats

1 Double batch Aioli sauce 6 sm Artichokes, trimmed, boiled, And chokes removed 7lbs.Cod, poached 1lb.Carpaccio (thinly sliced

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and pounded raw beef tender loin ½lb.Snow peas, trimmed, blanced and refreshed in cold water

½lb.Green beans, same as above

1lb.Carrots, cut into 2" pieces 3lbs.Cauliflower, in florets 1lb.Chick peas, cooked 3 lg Red or green peppers, sliced

Chapter 1: A-M

1pintCherry tomatoes 1lb.Zucchini, sliced 1lb.Small potatoes, cooked 6 Eggs, sliced in half(cooked) 4tablespoonsCapers ½cupChopped parsley

Spoon some of the aioli sauce into the center of each artichoke.

Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.

Makes 12 servings

AIOLI SAUCE

-10 garlic cloves, peeled, 2 egg yolks, room temp salt and freshly ground pepper, juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp.

Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.

With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

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