You had wondered about one that her restaurant served, a pear mostarda. But in the book she indicates that it is one of the condiments made so well commercially that she believes it cannot be improved upon.
She buys it. Mostarda Mantovana by Casa Forcello from Mantova in Lombardy. It is the pear mostarda which the restaurant serves along with duck. She mentions that key is "the presence of mustard seed oil, a very sharp, spicy oil that goes straight through your nose the way wasabi does".
I searched around what we had posted and noted that Shaun had offered up a recipe with mustard seed essence. I've never bought it but I have seen it back in the big city. There's actually an interesting discussion about it in Chowhound.
I'm finding myself using wasabi (and in fact horseradish) in more and more concoctions these days. I think I'll try canning some mostarda this summer.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62340
She buys it. Mostarda Mantovana by Casa Forcello from Mantova in Lombardy. It is the pear mostarda which the restaurant serves along with duck. She mentions that key is "the presence of mustard seed oil, a very sharp, spicy oil that goes straight through your nose the way wasabi does".
I searched around what we had posted and noted that Shaun had offered up a recipe with mustard seed essence. I've never bought it but I have seen it back in the big city. There's actually an interesting discussion about it in Chowhound.
I'm finding myself using wasabi (and in fact horseradish) in more and more concoctions these days. I think I'll try canning some mostarda this summer.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62340