The store shelves are just brimming with the latest condiments, dips and sauces, and it's great to try them all.
But — let's not forget that shining star of the kitchen: Mustard.
In all its amazing forms, mustard adds a new dimension to any dish. Perfect in your home dressing, slathered on a leg of lamb, drizzled on potato salad - the list is endless. My favourite is Dijon, but I love to use a thick, grainy textured mustard in such dishes as a pork roast or potato salad — guaranteed to amp up the flavour. Plus I've noticed mustards coming in a variety of new and unique flavours, including fruit-based.
Mustard's always offering up a surprise and reinventing itself in any culinary situation, be it in a standard or complicated dish.
And mustard's just drenched in history, note the good folks at Maille, one of the biggest mustard names in the food world. Fun tidbits reveal that mustard was first used for its therapeutic properties thousands of years ago. Plus mustard is known to stimulate the appetite, digestion and clears the sinuses as well as helping increase blood circulation. Plus, a tablespoon of Dijon has 0.5 grams of fat, no cholesterol and only five calories.
When was the last time you created a dish with mustard? Here's one of my favourite salad dressings I use when eating summer salads, plus a lovely selection of recipes from Maille. More recipes can be found on the Maille Canada facebook.com/maillecanada page or Maille.us.
Creamy Tarragon Mustard Dressing
Use this delicious, fragrant salad dressing recipe on any combination of greens, or use it for a pasta salad. I personally love it on a bed of Boston bib lettuce tossed with canned tuna, a hard-boiled egg and a few boiled baby potatoes.
- 1/4 cup (60ml) extra-virgin olive oil
- 2 Tbsp. (30ml) EACH Dijon mustard and tarragon vinegar
- 1 Tbsp. (15ml) chopped fresh tarragon
- 1 Tbsp. (15ml) chopped flat-leaf Italian parsley
- 2 green onions, white parts with some green, finely minced
- 1/4 tsp. (1ml) salt
- Pinch white pepper
- 1 tsp. (5ml) sugar
Combine all ingredients in a small bowl. Using a whisk blend to emulsify. Pour into a glass jar, cover and store in fridge for up to three days.
Fresh Herb Potato Salad
Add some French flair to your summer dishes with this recipe — easy, tasty and oh-so-chic!
- 3 Tbsp. (45ml) Dijon Old Style Mustard
- 2 Tbsp. (30ml) olive oil
- 2 Tbsp. (30ml) freshly chopped herbs (parsley and chives)
- 1 Tbsp. (15ml) red wine vinegar
- 2 lb. (1kg) cooked small red skinned potatoes (halved or quartered)
- Salt/pepper, to taste.
Whisk together mustard, olive oil, herbs and red wine vinegar. Add potatoes and stir until completely coated with dressing. Season with salt and pepper to taste.
Serves 4.Follow @CanoeLifestyle
Chicken Penne with Dijon Mustard Sauce
A pleasing chicken and pasta dish with a dash of savoir faire!
- 1 lb. (500g) penne pasta
- 1 lb. (500g) chicken breast, cut into cubes
- 1 Tbsp. (15ml) butter
- 1 Tbsp. (15ml) olive oil
- 1 onion, finely chopped
- 1/4 cup (60ml) jarred sundried tomato, drained and sliced into julienne strips
- 1/4 cup (60ml) whole black olives, pitted
- 1 small can artichokes, drained and quartered
- 1 cup (250ml) 35% cream
- 2 Tbsp. (30ml) Dijon Original Mustard
- 1/4 cup (60ml) grated Parmesan cheese
Cook penne according to package directions. Heat butter and olive oil in a large skillet and brown chicken over medium-high heat until cooked through. Remove chicken and set aside in covered dish.
Cook onion in same skillet over low heat for 3-4 minutes. Add cooked chicken, sundried tomatoes, black olives, artichokes, cream and mustard, and simmer for 3 minutes.
Drain pasta and add to sauce mixture; stir carefully and sprinkle with Parmesan cheese.
Zucchini Poutine with Mustard Cream
I first made this dish during a cooking class at the famous Atelier Guy Martin cooking school in Paris, France. It continues to bring on the wow-factor every time I serve it! Recipe courtesy of Maille.
- 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
Prepare zucchini by gently washing surface. 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 frying pan 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.