I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!
- 1/4 cup of white wine
- 2 tablespoons of Dijon Mustard
- 1 tablespoon of dried Taragon
- 2 tablespoons of sour cream
- 1/2 cup of 1% Milk
- 1 teaspoon Wondra
Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.
This one from Diana Henry is the ultimate British Comfort Food! Toasty bread, creamy sauce, topped with a fried egg! Yum!
2 thick slices white bread
2 tbsp butter
2 1/2 tbsp flour
1/2 c dry cider
1 c grated sharp cheddar cheese
1 tsp mustard, preferably Colman's (not powdered)
Pinch freshly grated nutmeg
1 large egg
1 1/2 teaspoons apple brandy or Calvados
2 fried eggs
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Meanwhile, toast the bread. Place each slice in an individual gratin dish.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour to form a roux, then remove the pan from the heat just long enough to gradually whisk in the cider until smooth.
Return to the heat; once the mixture is bubbling, reduce the heat to low. Stir in the cheese, mustard and nutmeg. Remove from the heat and season generously with the pepper.
Crack the egg into a liquid measuring cup. Add the apple brandy or Calvados and stir until lightly beaten. Whisk a few spoonfuls of the cheese mixture into the egg (to temper it), then pour it all into the saucepan, whisking until well incorporated.
Pour the cheese sauce over the toast
dividing it evenly among the gratin dishes. Broil for a minute or two, watching closely, just until lightly browned on top and bubbling. Place a fried egg on top.
Fancy dinner in less than 30 minutes? You got it! I served it with some sautéed spinach and baked bread.
16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream
Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.
Cook on high pressure (9-11 psi) for 6 minutes.
Place the salmon on a platter and cover with foil.
Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.
Serves 2 – 4.
Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!
1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil
Heat oven to 375.
Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c water, season well and cover tightly with a sheet of foil.
Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before pulling out the bones.
Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.
Increase the oven to 425.
Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
Carve and serve with the veggies.
Serves 4 – 6.
This is such a simple salad that tastes amazing. Big surprise it’s from Patricia Wells’ Bistro Cookbook. You will have extra dressing.
2 bags of butter lettuce
2 TBSP lemon juice
2 TBSP sherry vinegar
1 tsp Dijon mustard
3/4 c olive oil
Salt and pepper
Combine lemon juice, vinegar, mustard, salt, pepper and olive oil in a small jar until well combined.
Toss with greens and serve.
This is the perfect Sunday meal with lots of yummy leftovers for the week.
2 lb pork loin
Salt and pepper
1/2 c dijon mustard
1/4 c chopped fresh sage
2 TBSP chopped marjoram
4 cloves garlic, minced
Salt and pepper pork. Combine remaining ingredients and rub over pork.
Cook pork in a slow cooker on low for 4 – 5 hours until easy to pull apart. Shred the pork and serves with salad and bread.
Serves 4 – 6.
This recipe is adapted from Epicurious.com. It’s easy, and lets face it nothing beats rack of lamb.
1 c fine fresh bread crumbs
3 TBSP parsley, minced
1 TBSP mint, minced
2 tsp rosemary, minced
salt and pepper
1 TBSP olive oil
1 frenched racks of lamb, brought to room temperature
2 TBSP Dijon mustard
Combine bread crumbs, parsley, mint, rosemary, salt, and pepper in a food processor, drizzle oil and pulse until combined well.
Put oven rack in middle position and preheat to 400°F.
Spread fatty sides of each rack with mustard and pat bread crumbs over mustard coating, gently pressing to adhere.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
I had the most amazing steaks at Lamberts in Austin and this is my attempt to replicate it. I marinated the steaks in bourbon and brown sugar then broke out the blow torch to caramelize the mustard and sugar on the finished steak – a sort of steak with a creme brûlée crust – yummy!!!
3/4 c bourbon
3/4 c brown sugar
1 TBSP of mustard powder
1 TBSP garlic powder
Salt and pepper
1 lb steak
2 TBDP Dijon
2 TBSP brown or maple sugar
Combine marinade ingredients, add steaks and marinade in a ziplock bag for 4 hours in fridge.
Remove from marinade and let rest for 30 minutes.
Grill on high 2-3 minutes per side for 1/2 inch steak and 2-4 minutes for 1 inch steals.
Rest 2 – 3 minutes.
Spread mustard over steak, sprinkle with sugar and carmalize with a blow torch. Flip and repeat.