Tag Archives: grainy mustard

French Inspired Salad Dressing

Today’s Menu: French Inspired Salad Dressing

Whenever I am traveling to Paris or even Quebec I have never once been asked “What dressing would you like with your salad”. The salad always arrives with a similar topping usually a translucent vinaigrette of sorts with or without tiny mustard grains. Just like most french food keeping it simple and familiar is the key to their cuisine.
I can honesty say I never keep store-bought dressings in my fridge. Dressings are so easy to make, the trick is to make more at one time and store it in your fridge for the next few months. Here is my variation of this classic french style vinaigrette. Feel free to add fresh herbs to the recipe if you choose; a sprig or two of tarragon or rosemary work best.

4 tbsp. white wine vinegar
2/3 c. olive oil
1 tbsp. lemon juice
2 tsp. honey
2 tbsp. grainy mustard
1/2 clove minced garlic and reserve other half
1 tsp. sea salt
1/2 tsp ground black pepper

Rub the inside of a small wooden bowl with the reserved garlic half then place it in the bottom. Add the remaining ingredients and whisk well for approx. 2 minutes. Pour into a wide mouth mason jar or dressing bottle. Try to let the dressing sit for 24 hours before serving so the flavors can meld. Store in the fridge for up to 2 months.


Pork Scallopini with Grainy Mustard and Mushroom Sauce

Tonight’s Menu: Pork scallopini with grainy mustard and mixed mushroom sauce and grilled vegetables

During a recent visit from my dear friend Shawn (http://itallstartswithbutter.com), I assigned him the task of cooking me a low-fat meal. Shawn is a great cook and an even better judge of other’s cooking. He decided upon scallopini and since the local butcher had just run short on veal we decided to use pork as a backup. Shawn normally would add butter and a small amount of heavy cream to his classic version but decided to cut this out for my sake. I must say this modified version was equally delicious and eye pleasing.
My task was to provide a side that complimented his dish. In an attempt not to over complicate the meal I decided to stick with a selection three vegetables done on the grill.
This meal was packed full of flavor, low in fat and best of all, served with great conversation.

Serves 4
Prep time: 20 mins. | Cook time: 20 mins.

2 pork tenderloin
3 tbsp. grainy mustard
Approx. 2 cups sliced mixed mushrooms (we used shiitake, button and oyster)
1 c. white wine
1 c. beef stock
2 whole cloves of garlic (skins removed and smashed with back of knife)
2 tbsp. olive oil 
4 tbsp. chopped parsley

1 bulb fennel (sliced large)
2 red peppers (sliced large)
2 zucchini (sliced thin lengthwise)
1 tbsp. olive oil
1 clove garlic (minced)
1 tsp. fresh or dried oregano

Portion each tenderloin into 4 even portions. One portion at a time, place between parchment paper or in a clear plastic bag and pound till thin using a mallet or heavy pan. Season with S&P and set aside.

Heat barbeque to medium-low. In a large bowl combine vegetables, oil, oregano and S&P. When barbeque is hot, place fennel on grill and let cook for approx. 7 minutes before flipping. Be sure not to burn. Add peppers  and zucchini to the grill and let cook till tender turning over once at the midpoint.

While your vegetables are grilling heat a large skillet over medium-high heat. Measure your oil into a small bowl and set beside your stove. When pan is hot add a small amount of oil from the bowl to your pan and smashed garlic cloves. Add first round of pork and sear for approx. 2 minutes on first side and one on the second side.  Don’t worry if the pork is still slightly pink it will finish cooking in the oven. Remove from the skillet and set aside into oven safe pan. Continue doing this until all your pork is done. Try not to use more oil than is in your bowl. Be sure to not remove garlic during this process, it will flavour your oil. If your pan starts to smoke reduce heat slightly.
Once all the pork is cooked and set aside add your mushrooms to the hot pan. Saute until tender and slightly browned then deglaze the pan with wine. Add the stock and mustard and reduce heat to medium. Let simmer.
Set your oven to 200º and place your pork into the oven. When your sauce has reduced to 1/4 of its original volume, season with S&P to taste and add chopped parsley.

To serve place vegetable on your plate. Fan 2 portions of pork next to your vegetables and top with mushroom sauce.

Scrumptious. Thanks for your help It All Starts With Butter xO

Roasted Beef with grainy mustard and sweet potato

Tonight’s Menu: Roasted Beef with grainy mustard jus, slow roasted sweet potatoes and grape tomato salad.

On my trip today to the local supermarket I noticed that eye of round beef roasts were on sale. What luck; eye of round is considered a cheaper cut in the world of roasts as it tends to be tougher and has less flavour than others as it contains less fat marbling, but these problems can be solved with the right preparation.
And obviously perfect for me as it allows me to eat red meat without the high-fat worries that usual come along with it.
To make sure the roast contained the least amount of fat possible, I trimmed all visible fat and cooked the roast in my rotisserie. I added flavor by sauteing mushrooms and onions then deglazing the pan with red wine, beef stock, grainy mustard and rosemary. I started the meal with a side of fresh tomato salad to cleanse the palate.

Serves 4
Approx. cooking time 1 hrs. 

1 eye of round roast large enough to feed 4
4 tbsp. grainy mustard
2 cloves of garlic (minced)
2 sprigs of rosemary (broken by hand)

3 lg. sweet potatoes
1/2 tsp olive oil (rubbed on potatoes)

1 package of mushrooms (any kind will do)
one small onion (sliced thin)
1/2 c red wine and 1 glass for yourself
1 c beef stock (reduced sodium)
2 tbsp. grainy mustard
1 spring of rosemary

1 pint of grape tomatoes
6 lg. basil leaf (chiffonade)
1 tsp. olive oil

Set oven to 325º. Mix mustard, garlic and rosemary and rub on roast. Place roast in rotisserie and set for one hour. Peel and thick slice (3/4 in.) sweet potato and rub with oil and S&P and place in the oven. Now go workout for 1/2 hour 😉

10 mins. before timer goes, sautee mushrooms and onions in a skillet on low. Remove beef from rotisserie when done, place on a cutting board to rest and cover loosely with foil to keep warm.

Slice tomatoes in half and place in a bowl. Spinkle with oil, basil and S&P to taste. Divide into small bowls.

When mushrooms and onions are browned turn heat up to high, let the heat raise for approx. 2 mins and deglaze with wine. Add stock, mustard and rosemary and let reduce to about 1/2 cup. Season with S&P to taste.

To serve place thinly sliced beef on plate and top with potatoes. Spoon a small amount of mushroom sauce over each, serve with salad on the side and presto Good-for-You Gourmet!

Enjoy xO