Homemade Mustard

   

Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

Timing Your Recipes

 

Time is at a premium. We all know that. And when it comes to cooking, who really has the time to cook? And if you did, how much do you have to set aside to make something special? Good news, Susan Spungen, who wrote the new cookbook, Open Kitchen, Inspired Food for Casual Gatherings, stopped by Tonia's Kitchen to talk about how, in the book, she times everything out for you. That includes what you need to make early, and what you can hold until the last minute. And these time aren't just for the day of either. For example, Susan told Tonia you can make the pickled mustard seeds of her Spice Roasted Salmon 1 week ahead. If time is short, or you don't know how much you'll need, this cookbook is for you! Hear the whole interview on the Tonia's Kitchen podcast, available wherever you get your podcasts.

FOR THE PICKLED MUSTARD SEEDS:

• ½ cup yellow mustard seeds  
• 1 cup water
• ¾ cup white wine vinegar or cider vinegar
• ¼ cup sugar
• 1½ teaspoons salt

FOR THE SALMON:

• 2 clementines, peeled and sectioned 
• 2 blood  oranges
• 1 Cara Cara orange (or ruby red grapefruit)
• 2 pounds skinless salmon fillet
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

 

1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
3. Preheat the oven to 230°C. Line a large baking sheet with foil.
4.  Place the salmon on the  prepared  baking  sheet  and  rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.

Timing Out Your Recipes

Time is at a premium. We all know that. And when it comes to cooking, who really has the time to cook? And if you did, how much do you have to set aside to make something special? Good news, Susan Spungen, who wrote the new cookbook, Open Kitchen, Inspired Food for Casual Gatherings, stopped by Tonia's Kitchen to talk about how, in the book, she times everything out for you. That includes what you need to make early, and what you can hold until the last minute. And these time aren't just for the day of either. For example, Susan told Tonia you can make the pickled mustard seeds of her Spice Roasted Salmon 1 week ahead. If time is short, or you don't know how much you'll need, this cookbook is for you! Hear the whole interview on the Tonia's Kitchen podcast, available wherever you get your podcasts.

FOR THE PICKLED MUSTARD SEEDS:

• ½ cup yellow mustard seeds  
• 1 cup water
• ¾ cup white wine vinegar or cider vinegar
• ¼ cup sugar
• 1½ teaspoons salt

FOR THE SALMON:

• 2 clementines, peeled and sectioned 
• 2 blood  oranges
• 1 Cara Cara orange (or ruby red grapefruit)
• 2 pounds skinless salmon fillet
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

 

1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
3. Preheat the oven to 230°C. Line a large baking sheet with foil.
4.  Place the salmon on the  prepared  baking  sheet  and  rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.

Do It Yourself Mustard

  

Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

DIY Mustard

 

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Why buy it when you can make it! And mustard is one of the easiest condiments to conjure up yourself. Kris Bordessa, who wrote the cookbook Attainable Sustainable from National Geographic, stopped by Tonia's Kitchen and admitted it's not the first thing the DIY crowd thinks of when doing a supermarket staple, but it also is an easy way to introduce a novice into this cooking arena. Part of the reason for that is because this mustard only has three ingredients, and the recipe is incredibly simple!

• 3/4 cup mustard seeds, (use yellow, brown, or a combination)
• 1/2 cup apple cider vinegar
• 1/2 cup water

1. Place all ingredients in a covered jar and allow to sit for a couple of days so that the seeds soften. Don't get too persnickety about the time frame. I can tell you with absolute certainty that if your week gets a little out of control busy with too many people needing too many things, it will be a-okay if you leave the soaking seeds sitting on your counter for a full week.
2. Over the course of a couple of days, the seeds will absorb almost all of that liquid. If the liquid is completely absorbed and your seeds look a little dry, add a bit more water.
3. After a couple of days (or a week), process the mustard. If you like a seedy mustard, you can use an immersion blender. For a less seedy mustard, pour the contents of the jar into your blender and process until the mustard is the desired consistency. Less if you like it grainy, more if you prefer it creamy. Put the finished homemade mustard right back into the jar the seeds were in. Not even a jar to wash!

Time Is Of The Essence

And that's no truer than in the cooking world. Often times, amateur chefs preparing a full-course meal might be tempted to make everything ahead, or depending on who they are, make everything at the last minute. Probably not the best idea, especially if you want everything to taste right, but who's to say. Well now we have a clue, Susan Spungen, who is a cook, food stylist and author came by Tonia's Kitchen with her new cookbook Open Kitchen: Inspired Food for Casual Gatherings. Susan told Tonia that what makes her cookbook unique, was the notes that she gives on not just what to make, but when to make it. Susan says she breaks down her recipes into parts so you know you can make one component a week before you plan on serving it, and then another part right before it's dinner time. It's a fresh take on a book of recipes.

FOR THE PICKLED MUSTARD SEEDS:

• ½ cup yellow mustard seeds  
• 1 cup water
• ¾ cup white wine vinegar or cider vinegar
• ¼ cup sugar
• 1½ teaspoons salt

FOR THE SALMON:

• 2 clementines, peeled and sectioned 
• 2 blood oranges
• 1 Cara Cara orange (or ruby red grapefruit)
• 2 pounds skinless salmon fillet
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
   
   

   
   
2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
3. Preheat the oven to 230°C. Line a large baking sheet with foil.
4.  Place the salmon on the prepared baking sheet and rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.