January 2012

Welcome to this spicy issue of the Gourmet Cupboard…

I love mustard. Such a simple thing really, ground up mustard seeds with a cold liquid of your choice and some additional flavour enhancers; I like herbs, chilies or roasted red peppers. And once the condiment is ready, you can use it on so many things, from your eggs in the morning to your pasta at lunch to your salad dressing, roasted potatoes and salmon that night. How could you not love this easy versatile condiment!

Mustard Cooking Tips and Hints

• If your recipe calls for dark mustard seeds, do not substitute white ones. The flavour is quite different and your recipe will not be the same. When used whole in canning and preserving, the seeds do not impart a sharp mustard flavour as you would expect, but add a nice, mild aroma.
• The seeds are often toasted until they split open to bring out the flavour more. Just be careful for overcooking will make them very bitter.
• Since heat causes the pungent flavor of mustard to dissipate, mustard is generally added near the end of the dish and gently heated.

Variations and styles: The addition of various herbs (dill, rosemary, chives, basil and parsley work well), spices (like chilies, peppercorns and even horseradish) vegetables (think roasted red peppers, olives or sun dried tomatoes), and fruits (cranberry, apricot and apple are my favourites). There are literally hundreds to choose from and make, limited only by your imagination. Try adding one of these ingredients to your basic mustard for a new twist…apricots and ginger, ground pecans and brown sugar, maple syrup, roasted garlic, sesame seeds or apple sauce. Or substitute the white wine vinegar in the recipe below with beer, red wine, fruit juices, balsamic vinegar or whiskey.

Mustard Flavour Pals: avocado, beef, beets, cabbage, chicken, crab, fish, lamb, mussels, potatoes, pork, rabbit, salmon, sauerkraut, sausages, steaks and vinaigrettes.

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