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 This zucchini poutine with mustard cream (shown before baking) adds some vegetables and tangy flavour to this Canadian favourite. (Sun Media/HO) |
Mustard's all about mood.
If you want a touch of boldness to your main dish, or a tangy caress to your vegetables, or even a touch of naughty sweetness to dessert, this condiment is your best friend in the kitchen,
Let's face it — there's something downright sensual about mustard, coaxing out the best in everything it graces.
And Canada's a world player in the mustard industry. According to Agri-Canada and Canada's Agriculture, Food and Beverage Industry, "Canada is the world's single largest exporter of mustard seed and among the top five producers in the world."
Research shows Canada produces three types of mustard: Yellow, brown and oriental. Brown and oriental mustard seed are hot and spicy while yellow is the mildest of the three varieties and has lower oil content.
Western Canada has been a major producer of mustard seed since World War II and Canadian mustard seed production is concentrated in the prairie provinces, particularly in Saskatchewan where more than 80% of the domestic total is produced.
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According to the Saskatchewan Mustard Development Commission, (www.saskmustard.com/grower) Canada has a "long and glorious history of mustard production, process, export and research.
One company that certainly celebrates this seed is the venerable Maille mustard company of France, where its history is as rich as its product. The company was founded by Antoine-Claude Maille, often referred to as the "greatest mustard and vinegar-maker of all times" and who founded the House of Maille, (pronounced My), back in 1747.
A brand that has been enjoyed throughout the centuries, it's considered the Remy Martin of mustards, and has served three monarchies, the French revolution, two empires, five republics, five European wars and two World Wars! In 2001 it joined the Unilever family to infuse a gourmet culture into a mass-market portfolio that we enjoy today. Company officials say the success of Maille mustard can be traced to its Canadian connection.
Not bad for the "tiny seed with the impressive resume!"
Mustard: The seedy truth
- Mustard seeds were first used in Pakistan 5000 years ago.
- Recipes for mustard paste appeared as early as 42 A.D.
- Hippocrates prescribed different mustard antidotes to his patients
- Two types of mustard seeds - Brassica Nigra (black) and Brassica Juncea (brown) - mostly grown in Canada — can only be used to prepare authentic Dijon mustard
- Dijon became recognized as the world's mustard capital because it possessed the ideal conditions for cultivating, manufacturing and launching mustard. That said, the "Dijon" in mustard isn't a reference to the city but to manufacturing standards first established there in 1390 and revised in 1937.
- Courtesy of Maille (maille.ca)
RECIPES:
A recent trip to Paris, France and a special cooking class at the famous Atelier Guy Martin cooking school on rue de Miromesnil showed just how easy it is to create restaurant-worthy dishes with just a bit of mustard! Here's the fruits of my kitchen labour:
Zucchini Poutine with Mustard Cream
5 lbs. (2 kg.) zucchini
2 Tbsp. (30ml) butter
12 large shrimps, peeled and deveined, tails intake
1 Tbsp. (15ml) butter
5 Tbsp. (80 g) Maille Originale mustard
1/2 cup (125ml) whipping cream
1/3 lb. (150g) grated Cheddar cheese
Gently wash zucchini. Do not peel. Slice outer layers of zucchini diagonally and then in half (eliminating centre). Zucchini should resemble French fries. Heat butter in a large frypan and saute zucchini "fries" until golden, about 8 minutes. Set aside.
Clean fry pan and heat 1 Tbsp. (15ml) butter. Saute shrimp until pink and tightly curled, about 4-5 minutes. Set aside.
In a bowl, thoroughly blend mustard and whipping cream.
Divide zucchini fries into four individual oven-proof shallow baking dishes. Drizzle evenly with mustard-cream sauce. Sprinkle with grated cheddar . Place in broiler and broil until cheese is hot and bubbly — careful not to burn. Top each dish with several shrimp and serve immediately.
Serves 4.
Honey Mustard Lava Cakes Centre:
1/4 cup whipping cream
4 oz. (100 g) good quality white chocolate, finely chopped
1 Tbsp. Maille honey mustard Cake:
3/4 cup (175 mL) butter, softened
3/4 cup (175ml) granulated sugar
12 oz (375 g) good-quality bittersweet chocolate, chopped
1 tsp. (5ml) instant coffee
4 eggs
4 egg yolks
1 tsp. (5ml) vanilla
1/2 tsp. (2.5ml) almond flavouring
1 cup (250 ml) all-purpose flour
Orange slices Centre: In a small saucepan bring cream to a boil. Place chocolate in a ceramic or glass mixing bowl. Gently pour cream over chocolate and blend until melted. Mix in mustard. Pour mixture into ice cube trays and place in freezer for about 40 minutes, or until firm.
Cake: Preheat oven to 375F (190C). Grease eight ramekins with trace amount of butter. Set aside.
In bowl over saucepan of hot (not boiling) water, gently melt chocolate with remaining butter. Add instant coffee and cool to room temperature. In a separate bowl, beat eggs, egg yolks and sugar until thickened, about five minutes. Gently fold in chocolate mixture, vanilla and almond flavouring. Stir in flour. Spoon half into prepared cups; place white chocolate honey mustard "cube" in centre of each ramekin. Spoon remaining batter over top. Bake on rimmed baking sheet until cake centres are shrunken, shiny and soft, about 22-25 minutes. Let cool several minutes before unmoulding onto plates. Serve with orange slices. Serve immediately.
Serves 8.
Recipes courtesy of Maille