Recently I was at a dinner hosted by Maille, an award-winning brand of Dijon style mustard that's been around for 265 years. Mustard was used in everything from cocktails to dessert. Mustard adds complexity and brightness and can be used in the background or front and center, it all depends on the dish. It also seems to balance out sweetness, adding pungency and acidity.
As luck would have it, the National Mango Board sent me a box of luscious mangoes and I was instantly inspired. Mangos and mustard! I'm happy to say this recipe for Mango Mustard Chicken was a smashing success from the very first try. The sauce of mango, sautéed onion, mustard and honey is tangy, sweet, spicy and so good you won't be able to stop eating it! The pungency of the mustard is tempered by the sweetness of the mango and honey. I bet it would be good on a roast pork loin as well.
Retro Recipes and Traditional Fare
Retro Recipes and Traditional Fare
Blue Ribbon Streusel Topped Apple Pie
Now that we’re in the peak of apple picking season, I realized that I never posted a basic apple pie recipe. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts against the wall.
I must admit, rolling out a homemade pie crust can be intimidating at first. There are several variables that can throw a “wrench” in your dough – humidity, temperature of the butter, amounts of water, types of flour, overworking the dough - all can influence the outcome of your crust.
Once you master a pie crust recipe, and you truly learn the “feel” of pastry in its various stages, it will be a breeze to roll out a pie. If it still seems too challenging, there are some acceptable store bought pie dough brands.
Wholly Wholesome, which has won the praise of Cook’s Illustrated, Good Housekeeping, Real Simple Magazine and CBS The Early Show, offers organic easy to use rolled pie dough and pre-made pie shells.
Remembered
Well I'm back. I guess I took a vacation of sorts. Since my Mom was visiting I took some time to hang out and just relax. Except we didn't relax at all. If we weren't out and about, we were cooking and cooking and cooking.
I swear it was like America's Test Kitchen. As soon as we would take a pie out of the oven we would put another back in. Sometimes it was the same type of pie, just a different crust.
Ultimately in our pie-baking ventures, we concluded, crusts made with shortening are easiest to work with and taste the best. The butter crusts just didn't compare. I really didn't believe that would be the case but was so true. The shortening crusts were flakier and much easier to roll out. My Mom has always made her crusts with shortening and it was nice to finally do side-by-side comparisons. Shortening is definitely the way to go.
When I was a kid, we always had Mom's Mile High Lemon Meringue Pie. I was always impressed by the sheer beauty of this dessert. I could never understand how the fluffy topping could go in the oven and survive.
Cold Cucumber Soup
When it's incredibly hot outside, like it has been this month,
standing by a hot stove is not something anyone wants to do. Grilling
outside is another option, but when it's too hot to even do that, what
do you do? Why not make a no-cook recipe, like a chilled soup? The
cooling qualities of a cold soup are perfect on days where you need a
refreshing respite from the sweltering heat. And there's no better way
to achieve that than with a cold soup.
The tradition of cold, raw soups comes by way of Spain and their famous
gazpachos. Originally, the recipe was made with just bread, garlic, and
oil (bread and oil were the thickeners and garlic helped cool the body
by way of sweating.) After the New World explorations, tomatoes were
added to the recipe, creating what we know of today as the classic
gazpacho. Many other nations have cold soups too, just think of borscht.
In Hungary cucumber soup is very popular during summer. The pairing of
cucumbers and yogurt is one that can be found in Mediterranean, Middle
Eastern, and Indian cuisines. This recipe takes inspiration from all of
these.
Smokin’ Salmon Sandwiches
Smoked salmon is one of those things nobody ever told me about until I was grown up. I mean, I guess I heard about it, but it was food beyond my reach. It never appeared in our kitchen; in small-town Illinois, it seemed exotic.
Other things I didn’t see much of included calves’ liver and oysters but when I tasted them for the first time, I knew it would be the last. I had quite a different reaction to silky, seductive smoked salmon.
I’ve never been able to convince my children of the virtues of smoked salmon: they have thus far refused to taste it. If you have a more open-minded group at your house, try this sandwich—it’s pretty great.
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