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MUSTARD makes the cut 10 Favorite Fall Recipes

SPONSORED BY -and--crusted rib roast with roasted vegetables and -mustard cream A coating of mustard gives this roast a flavorful, browned crust. Serves 6

1 4-rib (8- to 9-lb.) standing 2/3 cup crème fraîche offset spatula, spread 1/2 cup of Meanwhile, in a small bowl, beef rib-eye roast, bones 2 Tbs. drained jarred the mustard on the roast, creat- combine the crème fraîche, removed and tied back on horseradish (this can be done by your ing a thin, even layer. Pat on the horseradish, the remaining 2 Tbs. butcher and makes the roast 2 Tbs. chopped fresh flat-leaf mixture, being mustard, and the , and easier to slice) parsley; more for serving especially generous on the top of season to taste with salt and Kosher salt roast and using the palm of your pepper. Keep refrigerated until Position a rack in the center of 3 Tbs. flaky sea salt hand to encourage the serving. the oven and heat the oven to 2 Tbs. coarsely cracked black to adhere to the sides. Scatter 450°F. peppercorns the carrots, shallots, and leeks Remove the roast from the 1/2 cup plus 2 Tbs. Maille Rich around the roast, and drizzle oven and cut the strings from Remove the roast from the Country with . Toss the vegetables the bones. Let the roast rest refrigerator, pat dry with paper 6 medium carrots, peeled and to coat and season with salt and for 15 minutes before slicing. towels, place on a rimmed baking trimmed pepper. Transfer to the oven and Remove the largest chunks of sheet, and season generously 12 medium shallots (about 1 lb.), roast until the vegetables begin crust from the roast, and serve peeled with salt. Let sit, uncovered, for to brown, about 20 minutes. the beef with the roasted vege- 30 minutes. 3 leeks, tough green tops Rotate the pan and reduce the tables and horseradish-mustard removed, cut crosswise into heat to 425°F. Continue to roast cream, garnished with additional 21/2-inch lengths Combine the sea salt and until the interior of the meat reg- chopped parsley. 2 Tbs. olive oil cracked pepper in a small bowl. isters 125°F, about 1 hour more. Freshly ground Pat the roast dry again. Using an —Fine Cooking for Maille pork wellington with , pancetta, and dijon This company-worthy main marries the classic combination of pork and mustard with sautéed fennel and pancetta and wraps the whole in flaky puff pastry. Serves 6 to 8

2 Tbs. olive oil 1 medium bulb fennel, cored and roughly chopped (2 cups) 1 medium apple, peeled, cored, and diced (1 cup) 1/2 tsp. red pepper flakes Kosher salt and freshly ground black pepper 2 Tbs. Maille Dijon mustard; more for serving 1 pork tenderloin (about 1 lb.) 1 sheet frozen puff pastry, thawed 4 oz. thinly sliced prosciutto 1 large egg, beaten

In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the fennel, apple, and red pepper flakes and season lightly with salt and pepper. Cook, stirring occasionally with a wooden spoon, until deeply golden, about 10 minutes. Remove from the heat, stir in the mustard, and let cool completely.

Line a rimmed baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry to a rectangle roughly 15x12 inches, with the long end facing you. Spread the fennel mixture in an even layer over the pastry, leaving a 1-inch border. Brush the bor- der with the beaten egg. Shingle the prosciutto over the fennel to cover so that it is slightly overlapping, about 4 slices per row. Season the pork tenderloin lightly with salt and pepper, place it along the bottom edge of the pastry, and fold 1 to 2 inches of the tapered end toward the thicker end to make for a more even roast. Hold the roast to secure, and roll the pastry and tenderloin away from you, using a bench scraper if necessary to help facilitate rolling. Turn the roll seam side up. Brush the overhanging dough with egg; then fold the overhang up toward the seam and press gen- tly to seal. Place the Wellington on the prepared baking sheet, seam side down. Refrigerate the roast for at least 30 minutes.

Position a rack in the center of the oven and heat the oven to 425°F.

Brush with the egg, and using a sharp paring knife, cut 4 to 5 incisions along the top of the pastry to vent. Transfer to the oven and bake, rotating halfway through, until the pastry is golden and the roast regis- ters 140°F to 145°F, in the center, about 35 minutes.

Remove the roast from the oven and transfer to a cooling rack. Let rest for 5 minutes before serving with additional mustard on the side. —Fine Cooking for Maille sea scallops with brussels sprouts and mustard Brussels sprouts have a slightly crunchy texture and a subtly sweet flavor that complements scallops. Thinly sliced, they cook in just a couple of minutes. Serves 2 to 3

1 lb. dry-packed sea scallops 10 oz. trimmed Brussels sprouts 3 Tbs. olive oil Kosher salt and freshly ground black pepper All-purpose flour, for dusting 2 Tbs. cold unsalted butter, cut into pieces 1 Tbs. fresh juice 1 tsp. country-style Dijon mustard

Remove the side muscle from each sea scallop and pat dry.

In a food processor fitted with the 2-mm slicing blade, shred the parsnip mash with Brussels sprouts. Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the Brussels sprouts, dijon and honey season with salt and pepper, and toss to coat with the oil. Cover and Sweet and a little spicy, this mash tastes cook until starting to soften, about 1½ minutes. Transfer to a platter and especially good with braised or roasted pork. keep warm. Serves 4 Season the scallops with salt and pepper. Dust both flat sides with flour. 2 lb. parsnips, peeled, cored if Heat the remaining 1 Tbs. oil in the skillet over medium-high heat until necessary, and cut into 1-inch pieces shimmering hot. Add the scallops and cook, flipping once, until browned Kosher salt and just cooked through, about 5 minutes. Put the scallops on top of 2 oz. (4 Tbs.) unsalted butter, cut into the Brussels sprouts and return the skillet to medium-low heat. Add the 4 pieces; more for serving cold butter, lemon juice, 2 Tbs. water, and the mustard and cook, stirring 2 Tbs. heavy cream and scraping up any browned bits, until the butter is incorporated and 1 Tbs. Dijon mustard the sauce has thickened, about 1 minute. Season to taste with salt and 2 tsp. honey pepper, spoon over the scallops, and serve. Freshly ground white pepper —Kristine Kidd, Fine Cooking #120 Put the parsnips in a 4-quart saucepan and fill two- thirds full with cool water. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil until the parsnips can be easily pierced with a fork, about 7 minutes.

Drain well in a colander, letting the steam rise off for a few minutes.

Meanwhile heat the butter, cream, mustard, honey, 1 tsp. salt, and ½ tsp. white pepper in the saucepan over low heat until the butter melts. For a rustic tex- ture, return the parsnips to the pan and mash with a potato masher to the consistency you like.

For a smooth texture, purée the parsnips in a food processor until smooth, and then add them to the pan, stirring well to combine. Season to taste with more salt and pepper, and a pat of butter if you like, before serving. —Arthur Potts Dawson, Fine Cooking #125 braised winter squash and potatoes with mustard and shallots These braised squash and potatoes make a delicious side dish for roast chicken. Any kind of butternut or acorn squash is fine, but butternut has a smoother surface, which makes it easier to . Serves 4

2 Tbs. butter In a large skillet over medium-high heat, After the vegetables have been braising 1 lb. winter squash, peeled and cut into melt the butter, being careful not to let for 10 minutes, check the liquid: it should 1-inch chunks (about 11/2 cups) it burn. Swirl the pan to evenly coat with be almost all absorbed, and the vegetables 1 lb. small red potatoes, cut into 1-inch butter and add the squash, potatoes, and should be completely tender. If the vege- chunks shallots. Toss and stir over medium-high tables are tender but still brothy, raise the 4 medium shallots, peeled and halved heat until the vegetables have browned heat to high and boil the liquid, uncovered, 2 tsp. minced fresh around the edges, 8 to 10 minutes. until it’s reduced to a syrupy glaze. Toss 1 tsp. coarse salt to coat the vegetables and transfer to a Freshly ground black pepper to taste Add the rosemary and salt. Add pepper serving dish. 1 Tbs. coarse-grained mustard generously to taste (about 10 grinds) and —Susan Goss, Fine Cooking #31 1 cup homemade or lower-salt stir well. Add the mustard and broth, stirring canned chicken broth to mix in the mustard. Bring the broth to a boil, cover the pan, and reduce the heat to medium low. roasted lamb loins with mustard- crust The crunchy, sweet-and-savory breadcrumb 20 seconds. Add the scallions, season with salt crust is a delicious contrast to the tender, and pepper, and cook, stirring occasionally, until rosy-red meat of these small roasts. Serve softened, 1 to 2 minutes. Add the mint and parsley, with roasted potatoes and asparagus. Serves and cook, stirring, for another few seconds. Remove 4 to 6 from the heat and transfer to a medium bowl.

3 Tbs. extra-virgin olive oil Pat the lamb loins dry and season with salt and 2 medium , chopped pepper. Heat the remaining 1 Tbs. oil in a 12-inch 2 tsp. chopped fresh rosemary skillet over medium-high heat until shimmering hot. 1/2 cup chopped scallions (white and light-green Cook the lamb, turning once, until two sides are parts only; from about 8 scallions) nicely browned, about 2 minutes per side. (Since Kosher salt and freshly ground black pepper the loins are so small, sear only the top and bottom; 1 Tbs. chopped fresh mint you don’t need to bother with the sides.) Transfer 1 Tbs. chopped fresh flat-leaf parsley the lamb loins to the roasting rack on the baking 2 boneless single lamb loin roasts sheet and let them cool for a couple of minutes. (12 to 14 oz. each), trimmed 1/2 cup panko Stir the panko, mustard, and honey into the scallion 1 Tbs. Dijon mustard mixture and season to taste with salt and pepper. 2 tsp. honey Divide the panko coating between the two loins, gently pressing it on so that it covers the top and Position a rack in the center of the oven and heat comes partway down the sides. Roast the lamb the oven to 375°F. Arrange a flat roasting rack over a until an instant-read thermometer inserted in the heavy-duty rimmed baking sheet. thickest part of a loin registers 125°F to 130°F for medium rare, 15 to 20 minutes, or 130°F to 135°F Heat 2 Tbs. of the oil in a 10-inch skillet over for medium, 20 to 25 minutes. Transfer the lamb medium-high heat. Add the garlic and rose mary and to a cutting board and let it rest for 10 minutes. cook, stirring, until fragrant but not browned, about Slice the lamb ½ inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving. —Molly Stevens, Fine Cooking #110 pork loin sandwich with mustard and apple butter Use a coffee grinder dedicated to or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler. Yields 4 sandwiches

1 Tbs. coarsely ground . With your hands, pat bread; spread the mustard on 11/4 cups sugar seeds the spices all over the pork loin. the other. Pile the slices of pork 11/2 tsp. apple-cider 1 Tbs. coarsely ground Sprinkle with salt and pepper. on one side and top with the (with 5% acidity, if canning) mustard seeds Heat the olive oil in an ovenproof, other. 1/4 tsp. ground 1 Tbs. coarsely ground heavy-based pan over medi- coriander seeds In a large, heavy-based sauce- um-high heat. When the oil is 2 lb. boneless pork loin, tied apple butter pan, combine the apples, lemon hot, add the pork and sear it on Kosher salt and freshly You can make a double juice, and salt. Boil, stirring often, all sides. Put the pan in the oven ground black pepper, to taste batch of this apple butter until the fruit softens to a mash, and roast the loin until a meat 3 Tbs. olive oil and can it. Without canning, about 30 minutes. Add the sugar, thermometer registers 145°F, 8 slices hearty pumpernickel it should be stored in the re- vinegar, and cinnamon. Reduce 40 to 50 minutes. (The pork or other dark bread frigerator, where it will last a the heat to medium low and will continue to cook out of the About 1/2 cup Apple Butter few weeks. Yields about 3 cups cook, stirring often­ and scraping (see recipe at right) oven.) Let cool. the bottom of the pan, until the About 1/4 cup whole-grain 41/2 lb. McIntosh or Rome apples, fruit reduces to a thick purée, mustard Cut the cooled pork loin into peeled, cored, and chopped about 21/2 hours. thin slices. For each sandwich, (about 12 cups) Heat the oven to 350°F. Com- —David Page & Barbara Shinn spread a generous amount of 2 Tbs. lemon juice bine the cumin, mustard, and Fine Cooking #21 Apple Butter on one slice of the 3/4 tsp. salt pan-seared chicken thighs with beer and grainy mustard sauce Maple adds a hint of sweet- splatter screen, if using, to the oven. ness that rounds out the mustard’s Roast until an instant-read thermom- bite in this quick pan sauce. Not in eter inserted into the thickest part of the mood for chicken? Try it with a thigh registers 170°F, 5 to 8 minutes. pork chops instead. Serves 4 Transfer to a plate.

8 small bone-in, skin-on chicken Pour off all but 1 Tbs. fat from the skillet. thighs (4 to 5 oz. each), Add the shallots and sauté over medi- trimmed of excess skin and fat um heat until softened, about 2 min- Kosher salt and freshly utes. Stir in the flour until combined. ground black pepper Stir in the beer, chicken broth, maple 2 tsp. vegetable oil syrup, and . Increase the heat 2 medium shallots, minced to high and bring to a boil, scraping up 11/2 tsp. all-purpose flour any browned bits from the skillet with 1 cup amber lager, such as a wooden spoon. Simmer vigorously Dos Equis Ambar until reduced to about 1 cup, about 1/2 cup lower-salt chicken broth 3 minutes. Remove from the heat 11/2 Tbs. pure maple syrup and whisk in the mustard, then the 1/2 tsp. chopped fresh thyme; butter. Season the sauce to taste more for garnish with salt and pepper. 1 Tbs. whole-grain mustard 1 oz. (2 Tbs.) unsalted butter To serve, dip each chicken thigh in the sauce and turn to coat. Position a rack in the lower third of the Arrange 2 thighs on each of oven, set a large rimmed baking sheet 4 plates, spoon additional on the rack, and heat the oven to 475°F. sauce over them, and garnish Season the chicken thighs all over with with the thyme. Serve im- salt and pepper. mediately. Heat the oil in a heavy-duty ovenproof —Dawn Yanagihara- 12-inch skillet over medium-high heat Mitchell, Fine Cooking until shimmering hot. Swirl to coat the #108 pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one), and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and herby german potato with pickled onions, crème fraîche, and whole-grain mustard Mustard serves as an ideal emulsifier for a . A small amount beautifully binds the dressing for this potato salad and keeps it creamy and thickened. Serves 8

1 medium red onion, halved and glass or small plate on top of the onion to from the skillet. Drain the onion from the vin- thinly sliced lengthwise submerge. Let sit for at least 30 minutes. egar, reserving the vinegar. Add the vinegar 1 cup red wine vinegar to the skillet and cook until slightly reduced, 3 lb. small Yukon Gold or new potatoes, about 2 minutes. Add the mustard and olive about 1 inch in diameter, halved Meanwhile, fill a large pot with 2 inches of water and fit with a steamer basket. Add the oil and continue to cook, swirling the skillet or Kosher salt potatoes and sprinkle with 2 Tbs. salt. Bring whisking to emulsify. 8 oz. slab bacon, cut crosswise into 1/2-inch lardons the water to a boil and cover the pot. Reduce 2 Tbs. Maille Old Style mustard the heat to maintain a vigorous simmer Pour the dressing over the potatoes and and steam until the potatoes are tender fold to combine. Add the , parsley, , 1/4 cup olive oil when pierced with the tip of a knife, 10 to and reserved onion, and season generously 2 cups thinly sliced celery (about 3 large ribs) 15 minutes. Transfer to a large bowl. with salt and pepper. Scatter the bacon and 1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped dollop the crème fraîche over the top. Serve immediately or at room temperature. 1/3 cup packed fresh dill leaves, In a medium skillet over medium heat, cook roughly chopped the bacon, stirring occasionally, until crisp Freshly ground black pepper and the fat has rendered, about 10 minutes. —Fine Cooking for Maille 8 oz. crème fraîche Remove with a slotted spoon to a paper- towel-lined plate and drain the bacon fat Combine the onion and vinegar in a measuring cup or other tall vessel. Place a roasted rutabaga, apple, and squash salad with feta This salad gives winter vegetables a kiss of the warm Mediterranean with a topping of feta, pine nuts, and raisins. Serves 2 as a main course, 4 as a side dish

FOR THE SALAD the oil cool for 3 to 5 minutes. Meanwhile, in a Toss, taste, and add a little more dressing, if 3/4 lb. peeled butternut squash, small heatproof bowl, whisk the vinegar, maple necessary. Arrange the greens on a platter or cut into 3/4-inch dice syrup, juice, zest, parsley, mustard, 1/4 tsp. plates. 1/2 lb. peeled rutabaga, cut into 3/4-inch dice salt, and several grinds of fresh pepper. Whisk 1/2 lb. red apples, cut into 3/4-inch wedges the warm oil into the vinegar mixture until Season the roasted vegetables with a pinch 2 Tbs. extra-virgin olive oil emulsified. more salt, and dress them lightly with 1 to Kosher salt 2 Tbs. of the remaining vinaigrette. Scatter 4 lightly packed cups mixed sturdy Season to taste, adding more lime juice, salt, or over the greens, then top with the feta, pine winter greens (such as mizuna, pepper as needed. nuts, and raisins. Serve right away, passing the purple mustard, and arugula), remaining dressing at the table. torn or cut into bite-size pieces, if large ASSEMBLE THE SALAD —Susie Middleton, Fine Cooking #133 1/3 to 2/3 cup diced feta Lightly season the greens with salt and then 1/4 cup toasted pine nuts drizzle with 2 Tbs. of the warm vinaigrette. 3 Tbs. golden raisins

FOR THE VINAIGRETTE 1/4 cup grapeseed oil 1/3 cup thinly sliced shallot Kosher salt 1/2 to 11/2 tsp. chopped fresh 2 Tbs. white 1 Tbs. pure maple syrup 1 Tbs. fresh lime juice; more to taste 1/2 to 1 tsp. finely grated lime zest 1 to 2 tsp. finely chopped fresh flat-leaf parsley 1 tsp. Maille Dijon mustard Freshly ground black pepper

ROAST THE VEGETABLES Position a rack in the center of the oven and heat the oven to 450°F.

In a large bowl, combine the squash, rutabaga, and apples with the oil and 1 tsp. salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet. Transfer to a large bowl.

MAKE THE VINAIGRETTE Heat the oil in a 8-inch skillet over medium heat. Add the shallot and a pinch of salt, and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let MAILLE DIJON MUSTARD WITH HONEY

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