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ISO: ISO "Mustardy" Side Dishes
- Thread starter dawnnys
- Start date
In Search Of:
This is yummy - REC: Warm Mustard Potato Salad
You can actually serve this warm, at room temp, or chilled.
Warm Mustard Potato Salad
8 Servings
Ingredients
2 lb small red potatoes
1 c mayonnaise
1/4 c Dijon mustard
1/2 c chopped red onion
2 green onions with tops, sliced
2 cloves garlic; minced
3 tb snipped fresh dill or 1 tablespoon dill weed
1/2 ts salt
1/2 ts pepper
1/4 ts lime juice
Instructions
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve
warm.
Taste of Home Magazine June/July 99
You can actually serve this warm, at room temp, or chilled.
Warm Mustard Potato Salad
8 Servings
Ingredients
2 lb small red potatoes
1 c mayonnaise
1/4 c Dijon mustard
1/2 c chopped red onion
2 green onions with tops, sliced
2 cloves garlic; minced
3 tb snipped fresh dill or 1 tablespoon dill weed
1/2 ts salt
1/2 ts pepper
1/4 ts lime juice
Instructions
Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile, combine the remaining ingredients. Cut potatoes into chunks; place in a bowl. Add the mustard mixture and toss to coat. Serve
warm.
Taste of Home Magazine June/July 99
Pennsylvania Dutch Green Beans
I've been making these for over 20 years, always with the Thanksgiving turkey.
PENNSYLVANIA DUTCH GREEN BEANS
6 slices bacon
1-2 medium onions, chopped
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tablespoon brown sugar
2 Tablespoon vinegar
1 lb. fresh green beans, cut into short lengths and COOKED, OR 2 (10 oz.) pkgs.) frozen cut green beans, COOKED, OR 2 (1 lb) CANS cut string beans
1 cup fresh water, OR water from cooked frozen beans, Or 1/2 cup liquid from can plus 1/2 cup water
Fry bacon until crisp and drain on paper towel. Saute onion in bacon fat until golden. In small bowl, mix cornstarch, salt, mustard, sugar, and vinegar. Add liquid from beans and beat until smooth. Then add this mixture to bacon fat in pan and boil until thickened slightly. Add string beans and stir well. Crush bacon and sprinkle bacon bits on top of casserole. If you like you may garnish with sliced hard cooked egg. Serves 8.
Yankee Church Supper Cookbook
note: I usually add another can of beans and drain some of the bacon grease if there is a lot.
I've been making these for over 20 years, always with the Thanksgiving turkey.
PENNSYLVANIA DUTCH GREEN BEANS
6 slices bacon
1-2 medium onions, chopped
4 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
2 Tablespoon brown sugar
2 Tablespoon vinegar
1 lb. fresh green beans, cut into short lengths and COOKED, OR 2 (10 oz.) pkgs.) frozen cut green beans, COOKED, OR 2 (1 lb) CANS cut string beans
1 cup fresh water, OR water from cooked frozen beans, Or 1/2 cup liquid from can plus 1/2 cup water
Fry bacon until crisp and drain on paper towel. Saute onion in bacon fat until golden. In small bowl, mix cornstarch, salt, mustard, sugar, and vinegar. Add liquid from beans and beat until smooth. Then add this mixture to bacon fat in pan and boil until thickened slightly. Add string beans and stir well. Crush bacon and sprinkle bacon bits on top of casserole. If you like you may garnish with sliced hard cooked egg. Serves 8.
Yankee Church Supper Cookbook
note: I usually add another can of beans and drain some of the bacon grease if there is a lot.
REC: Citrus Green Bean Salad..
This is not exactly what I would call "mustardy," but it is made with mustard, and is absolutely delicious!
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
posted by Jean - Fine Cooking Forum
This is not exactly what I would call "mustardy," but it is made with mustard, and is absolutely delicious!
CITRUS GREEN BEAN SALAD
2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste
In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.
In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).
Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
posted by Jean - Fine Cooking Forum
Another great one: "Carrot Rapee" from Debbie in GA ...
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
luisa_calif
Well-known member
I have been making this lately with the fresh small green beans from COSTCO and they are really ...
wonderful and so easy! The first time I used red balsamic and the second time, white balsamic. Both were excellent. I'm sure you could use fresh asparagus as well.
wonderful and so easy! The first time I used red balsamic and the second time, white balsamic. Both were excellent. I'm sure you could use fresh asparagus as well.
REC: Deviled Cauliflower
from Bon Appetit, 12/94
2 medium heads of caulflower, cut into florets
3 Tbs. butter
3 Tbs. flour
1-3/4 cups milk
1 bay leaf
Big pinch of ground nutmeg
2 Tbs. Dijon mustard
1 tsp. Worchestershire sauce
Salt and pepper
1/2 cup fresh breadcrumbs
2 Tbs. butter, melted
Blanch cauliflower in boiling water until crisp-tender, about 5 minutes. Drain. Rinse under cold water and drain again.
Make a roux with the flour and butter, whisk in the milk, add bay leaf and nutmeg and bring to a simmer. Simmer about 5 minutes, stirring, until thick. Stir in mustard and Worchestershire. Season with salt and pepper. Discard bay leaf.
Toss cauliflower and sauce together in large bowl. Stir until well coated. (Can be made a day ahead. Cover and chill.)
Preheat oven to 350*F. Place cauliflower in 9x13" broiler-proof baking dish. Top with crumbs and drizzle with melted butter. Bake until heated through and sauce bubbles at edges, about 45 minutes (less is dish is already warm.)
Preheat broiler. Place dish under broiler; cook until top is golden, about 2 minutes. Cool 5 minutes before serving.
from Bon Appetit, 12/94
2 medium heads of caulflower, cut into florets
3 Tbs. butter
3 Tbs. flour
1-3/4 cups milk
1 bay leaf
Big pinch of ground nutmeg
2 Tbs. Dijon mustard
1 tsp. Worchestershire sauce
Salt and pepper
1/2 cup fresh breadcrumbs
2 Tbs. butter, melted
Blanch cauliflower in boiling water until crisp-tender, about 5 minutes. Drain. Rinse under cold water and drain again.
Make a roux with the flour and butter, whisk in the milk, add bay leaf and nutmeg and bring to a simmer. Simmer about 5 minutes, stirring, until thick. Stir in mustard and Worchestershire. Season with salt and pepper. Discard bay leaf.
Toss cauliflower and sauce together in large bowl. Stir until well coated. (Can be made a day ahead. Cover and chill.)
Preheat oven to 350*F. Place cauliflower in 9x13" broiler-proof baking dish. Top with crumbs and drizzle with melted butter. Bake until heated through and sauce bubbles at edges, about 45 minutes (less is dish is already warm.)
Preheat broiler. Place dish under broiler; cook until top is golden, about 2 minutes. Cool 5 minutes before serving.
Rec: Green Beans with Balsamic Glazed Onions (m)
The green beans are coated in a mustard viniagrette. I think this may fit your daughters request....(I use the frozen pearl onions to save time....)
Green Beans with Balsmic-Glazed Onions
Serves 4
"In this recipe, the natural sugar in
balsamic vinegar caramelizes the pearl onions
and adds a touch of sweetness to the
mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag
frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch
the fresh onions, if using, for 1 minute.
Drain, rinse with cold water, and drain well.
Using a small sharp knife, trim the root
ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small
stainless-steel saucepan, combine 2
tablespoons of the balsamic vinegar, the
butter, vegetable oil, thyme, and 1/4
teaspoon of the pepper and stir over
moderately low heat until the butter is
melted. Transfer to a medium bowl, add the
fresh or frozen onions,and toss to coat.
Spread the onions in a single layer on a
baking sheet and roast, stirring often, until
evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted
water, cook the green beans until tender,
about 4 minutes. Drain, rinse with cold
water, and drain well.
In a medium bowl, combine the olive oil,
mustard, the remaining 2 tablespoons balsamic
vinegar, the salt, and the remaining 1/2
teaspoon pepper.
Remove the onions from the oven and reduce
the oven temperature to 350 Degrees F. Add
the green beans and onions to the dressing
and toss well.
Transfer the vegetables to a large casserole.
Cover and bake until heated through, about
20 minutes.
Recipe of Bob Chambers
From "The Italian Collection," Food & Wine Books
Make It Ahead
The recipe can be prepared through step 5 up
to a day ahead; cover the casserole and
refrigerate. Return to room temperature
before baking.
Thanks again to Gay for tracking this recipe down for me!!! One of our favorites~!!!!
The green beans are coated in a mustard viniagrette. I think this may fit your daughters request....(I use the frozen pearl onions to save time....)
Green Beans with Balsmic-Glazed Onions
Serves 4
"In this recipe, the natural sugar in
balsamic vinegar caramelizes the pearl onions
and adds a touch of sweetness to the
mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag
frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch
the fresh onions, if using, for 1 minute.
Drain, rinse with cold water, and drain well.
Using a small sharp knife, trim the root
ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small
stainless-steel saucepan, combine 2
tablespoons of the balsamic vinegar, the
butter, vegetable oil, thyme, and 1/4
teaspoon of the pepper and stir over
moderately low heat until the butter is
melted. Transfer to a medium bowl, add the
fresh or frozen onions,and toss to coat.
Spread the onions in a single layer on a
baking sheet and roast, stirring often, until
evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted
water, cook the green beans until tender,
about 4 minutes. Drain, rinse with cold
water, and drain well.
In a medium bowl, combine the olive oil,
mustard, the remaining 2 tablespoons balsamic
vinegar, the salt, and the remaining 1/2
teaspoon pepper.
Remove the onions from the oven and reduce
the oven temperature to 350 Degrees F. Add
the green beans and onions to the dressing
and toss well.
Transfer the vegetables to a large casserole.
Cover and bake until heated through, about
20 minutes.
Recipe of Bob Chambers
From "The Italian Collection," Food & Wine Books
Make It Ahead
The recipe can be prepared through step 5 up
to a day ahead; cover the casserole and
refrigerate. Return to room temperature
before baking.
Thanks again to Gay for tracking this recipe down for me!!! One of our favorites~!!!!