Tag Archives: Dijon mustard

Apple Dijon Pork Saute

photo 2-227

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Thinking it is fatty many people tend to avoid pork. Some pork is fatty–bacon anyone???- but cuts like pork tenderloin are lean and easy to cook. When you slice the tenderloin into coins it cooks even faster making it a perfect meat for a fast Friday night dinner. The pork is quickly sauteed in olive oil then added to a creamy Dijon mustard and apple juice sauce. Serve over a bed of brown rice or orzo with a green vegetable and dinner is served.

APPLE DIJON PORK SAUTE

1 pork tenderloin, trimmed of fat and cut into 1 1/2 inch rounds

3 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 shallot, minced

1/4 teaspoon salt

1 cup apple juice

2 tablespoon cider vinegar

3 tablespoons unsalted butter, cut into 6 pieces

3 teaspoons Dijon mustard

1/4 cup heavy cream

  • Add 2 tablespoons of oil to a large skillet set over medium-high heat.
  • Generously sprinkle the pork coins on both sides with salt and pepper.
  • When the oil is hot, add the pork and cook for 3-4 minutes per side or until the pork is no longer pink in the middle. Remove the pork from the pan and place on a large plate tented with foil.
  • Add the remaining 1 tablespoon of oil to the skillet.  Add the shallot and salt and cook until soft, about 2 minutes.
  • Stir in the apple juice and cider vinegar and bring to a simmer. Cook for approximately 9 minutes or until the mixture is syrupy.
  • Stir in any of the pork juices.
  • Turn the temperature to low and slowly whisk in the butter.
  • Stir in the Dijon mustard and cream then return the pork to the pan.
  • Cook for 2 minutes or until heated through.

Serves 4

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Chicken w/ Artichokes in Creamy Mustard Sauce

IMG_2986

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

Dijon Potato Salad

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Are you looking for the perfect side dish for your backyard cookout this summer? Are you going to a pot luck and want an easily portable yet tasty dish to bring? Are you like me and hesitant to serve a mayonnaise ladened dish to an outdoor meal? If so, then this tangy potato salad is the dish you’ve been looking for.

Adapted from Williams Sonoma, this Dijon potato salad packs a punch without being overpowering. A generous serving of parsley adds brightness and a bit of crunch to the salad as well. The dressing is vinegar based so there isn’t any worry about the salad spoiling. And, because it can be served either cold or at room temperature (I prefer room temperature), it doesn’t take up much needed space in the refrigerator. What more do you need?

DIJON POTATO SALAD

2 pounds small, round red-skinned potatoes, each about 1 1/2 inches in diameter

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

1/2 teaspoon kosher salt

Freshly ground pepper, to taste

1/3 cup fresh parsley, chopped

Place the potatoes in a large saucepan with water to cover.

Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.

Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.

When the potatoes are ready, drain them into a colander.

When they are cool enough to handle, quarter them and add them to the dressing.

Add the parsley folding gently to distribute the all of ingredients evenly.

Serve the salad warm or at room temperature.

Serves 6

 

Pistachio Crusted Roast Beef

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Today is National Pistachio Day. (Yes, there really is such a thing). So to celebrate why not try this pistachio encrusted roast beef?

I always think of a roast as a special occasion meal but in reality it is quite easy to make and doesn’t require nearly as much cooking time as you might think. In many respects it is actually a put it in the oven and forget about it type of meal. But before the meat goes in the oven you do need to a bit of work. I love the crunchy crust the toasted pistachios form on the meat. They seal in the juices and infuse the beef with a subtle salty flavor–they also make for a pretty presentation. To add extra flavor and help the nuts adhere the meat I spread a thin layer of tangy mustard on the meat before adding the nuts. I like Tierenteyn mustard locally made in Ghent, Belgium but a good quality Dijon works well too.

And if you want to continue with the pistachio day why not serve the roast with a side dish of herbed sweet potatoes with feta then complete the meal with chocolate chip, cherry & pistachio crisp cookies? After all, these crunchy little nuts are for more than snacking.

PISTACHIO CRUSTED ROAST BEEF

2 1/2 3 pound round eye roast, trimmed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup Tierenteyn mustard or your favorite Dijon variety

3/4 cup salted pistachios, coarsely chopped

1 tablespoon fresh minced thyme

  • Position the rack in the lower third of the oven and preheat it to 325°F degrees.
  • Sprinkle the salt and pepper on all sides of the roast and place in the center of a shallow roasting pan.
  • Combine the pistachios and thyme in a small bowl.
  • Using a rubber spatula or your hands, evenly coat the exterior of the meat with the mustard.
  • Again using your hands, coat the mustard covered meat with the pistachio mixture pressing the nuts into the sides of the meat so that they adhere well. Some nuts may fall off into the pan but the majority of them should remain on the meat.
  • For medium-rare beef (my preferred level of doneness), roast the beef for 1 1/2 to 1 3/4 hours or until an instant read thermometer reads 130° to 135°F.
  • Remove the roast from the oven, tent the entire pan with aluminum foil and allow to rest for 15 minutes before slicing.

Serves 4-6

Duck Breasts w/ Cider-Mustard Reduction

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Yes, more duck. Personally I love it and since it is so readily available it would be a shame not to cook it. Thus, duck breasts have become a regular protein on our dinner table. (If you aren’t a fan of duck, pork tenderloin is a perfect substitute for this dish). For me, not only is duck flavorful and quick to cook, the duck fat that is a byproduct of searing the meat opens up the possibility of making a variety of other delicious dishes.

This dish highlights some of my favorite “local” products. Of course there is the afore mentioned duck which but the sauce is inspired by two of my other favorite local specialities. Hard apple cider serves as the base of the reduction. I prefer dry cider from the Normandy region of France but any dry version will work well. While readily available Dijon mustard will add the punch you are looking for, I’m now a convert to Tierenteyn mustard which comes from Ghent. (Unfortunately, you must go to the shop to buy it yourself since they don’t ship. If you can’t get your hands on it, your favorite Dijon variety will produce the same results). To complete the winter comfort food theme, I like to serve the duck alongside spaetzel and garlic sauteed kale. I guarantee there won’t be any leftovers.

DUCK BREAST w/ CIDER-MUSTARD REDUCTION

2 boneless duck breasts, about 1 pound each

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 cup hard apple cider

1 tablespoon dark brown sugar

1 tablespoon heavy cream

1/2 tablespoon Tierenteyn or Dijon mustard

1 teaspoon fresh thyme, minced

For the duck:

  • Using a sharp knife, score the duck skin in a grid pattern, taking care to not cut through the meat.
  • Sprinkle both sides of the duck breast with the salt, black pepper and garlic powder. Allow to sit for 30 minutes.
  • When ready to proceed, position an over rack to 3 inches below the heating elements and preheat the oven to 425 degrees.
  • Place the duck breasts skin side down in a cold cast iron skillet. Turn the heat to medium-low and render the fat until the skin is crispy and golden, about 10 to 15 minutes.
  • Drain off the fat and reserve for another use.
  • Move the skillet to the oven and cook for 3 to 4 minutes for medium-rare. (Cook longer if you prefer your meat more well done).
  • Flip the breasts and cook for an additional minute. To test for doneness, press the breasts, they will give slightly then bounce back.
  • Remove the duck from the oven, allow the meat to rest for 5 minutes then slice across the diagonal.

For the sauce:

  • Place the cider in a small saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to a simmer and cook until the liquid has reduced by half, about 8-10 minutes.
  • Stir in the brown sugar, cream, mustard and thyme. Cook for an additional minute until the sauce has heated through.
  • Serve over the sliced duck.

Serves 4

Chicken w/ Artichokes in Creamy Mustard Sauce

IMG_2986

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This dish adapted from The Splendid Table (which by the way is the best podcast ever) uses one of  my all time favorite vegetables: artichokes. Artichokes have a mild and slightly sweet and tangy flavor that pairs well  with just about anything. Here it is combined with Dijon mustard and chicken to make a quick end of the week dinner that the entire family will eat. In order to keep the flavor subtle, be sure to use plain artichoke hearts and not ones that have been pickled. Serve the chicken over rice so you can absorb all of the yummy sauce.

Chicken w/ Artichokes in Creamy Mustard Sauce

8 boneless, skinless chicken thighs

1 teaspoon salt, divided

1 teaspoon, divided freshly ground black pepper

3 tablespoons olive oil

1 shallot, minced

1/4 teaspoon red pepper flakes

1 1/2 cups canned artichoke hearts, drained and sliced

1/2 teaspoon lemon zest

1 teaspoon dried oregano

1/2 cup grape tomatoes, halved

1/2 cup dry white wine

1/2 cup low sodium chicken broth

1/3 cup heavy cream

2 teaspoons Dijon mustard

Chopped parsley, for garnish

  • Season the chicken on both sides with half of the salt and half of the pepper.
  • Heat the olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken  and brown for 2 to 3 minutes per side. It does not need to be cooked through at this point.
  • Remove the chicken from the pan and reduce the heat to medium.
  • Add the shallot and red pepper flakes and scraping the bottom of the pan, cook for 2 minutes.
  • Add the artichoke hearts, lemon zest, oregano and the remaining salt and pepper. Cook for an additional 2 minutes then stir in the tomatoes.
  • Return the chicken to the pan then add the wine and chicken broth.
  • Bring to a boil, reduce the heat so the chicken is at a low simmer and cover.
  • Cook for an additional 8 to 10 minutes or until the chicken is tender and cooked through.
  • Meanwhile, combine the cream and mustard in a small bowl.
  • When the chicken is cooked, remove the pan from the heat and stir in the mustard sauce.
  • Top with the chopped parsley and serve immediately.
Serves 4

 

Apple Dijon Pork Saute

photo 2-227

It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Thinking it is fatty many people tend to avoid pork. Some pork is fatty–bacon anyone???- but cuts like pork tenderloin are lean and easy to cook. When you slice the tenderloin into coins it cooks even faster making it a perfect meat for a fast Friday night dinner. The pork is quickly sauteed in olive oil then added to a creamy Dijon mustard and apple juice sauce. Serve over a bed of brown rice or orzo with a green vegetable and dinner is served.

APPLE DIJON PORK SAUTE

1 pork tenderloin, trimmed of fat and cut into 1 1/2 inch rounds

3 tablespoons olive oil, divided

Salt and freshly ground black pepper

1 shallot, minced

1/4 teaspoon salt

1 cup apple juice

2 tablespoon cider vinegar

3 tablespoons unsalted butter, cut into 6 pieces

3 teaspoons Dijon mustard

1/4 cup heavy cream

  • Add 2 tablespoons of oil to a large skillet set over medium-high heat.
  • Generously sprinkle the pork coins on both sides with salt and pepper.
  • When the oil is hot, add the pork and cook for 3-4 minutes per side or until the pork is no longer pink in the middle. Remove the pork from the pan and place on a large plate tented with foil.
  • Add the remaining 1 tablespoon of oil to the skillet.  Add the shallot and salt and cook until soft, about 2 minutes.
  • Stir in the apple juice and cider vinegar and bring to a simmer. Cook for approximately 9 minutes or until the mixture is syrupy.
  • Stir in any of the pork juices.
  • Turn the temperature to low and slowly whisk in the butter.
  • Stir in the Dijon mustard and cream then return the pork to the pan.
  • Cook for 2 minutes or until heated through.

Serves 4

 

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