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Posts Tagged ‘dijon’

by Sarah Steimer

Grilled skirt steak with tomatoes

Bill and I had one of those great, lazy Sundays where we just wandered around a few Chicago neighborhoods until we were ready to eat dinner. He decided on this recipe and we had a little kitchen/grill collaboration on a gorgeous late afternoon — complete with some hoppy brews from Ohio left by a friend.

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by Sarah Steimer

Blueberry balsamic vinaigrette

Looks like a smoothie, right? I served this vinaigrette over spicy greens and grilled salmon. What to do with the rest? I’m thinking a salad with chicken and goat cheese, or perhaps even as a dip with a cheese and baguette plate?

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 by Sarah Steimer

Miso and sriracha deviled eggs

These might be my favorite deviled eggs of the group. I love the saltiness of the miso and soy sauce complimenting the easy smoothness of the egg white. Definitely something that could make your Easter table a little more exciting.

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by Caitlin Saniga

Grilled tenderloin

The mustard-curry sauce formed a nice crispy crust on the grill, but the center of the meat stayed moist and tender. Next time, I might serve this dish with saffron rice and mint or mango chutney. And grilled peaches for dessert is a must.


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by Sarah Steimer

Bill and I love making awesome sandwiches. An old roommate of Bill’s once even said that he’s never seen someone make a sandwich that looked so good.

Note: I did not include specific ingredient amounts for this recipe because it really depends on how many sandwiches you’re making, how big the bread is, etc.

  • ciabatta bread
  • roast beef
  • gouda (we used a non-smoked gouda)
  • sauerkraut
  • spinach
  • Dijon mustard

Layer the roast beef, sauerkraut and spinach on the bread – if you work in this order, the spinach acts as a barrier between the sauerkraut and the bread so the bread does not get mushy.

Heat the sandwich in a panini press (I use my small George Foreman machine) or in the oven until the bread is browned. Remove the sandwich’s lid and add the Dijon mustard.

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by Caitlin Saniga

I love simple roasting recipes like this one. A little bit of Dijon mustard goes a long way, and the final flavor after roasting is tangy but more subdued than straight-up Dijon. Aka delicious.

  • 3 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • salt and pepper
  • 1 2-pound head of cauliflower, cut into 1-inch florets
  • handful of chives, snipped into 1/2-inch pieces

Preheat the oven to 400 degrees.

In a large bowl, whisk together the mustard, oil and garlic; season with salt and pepper. Toss in the cauliflower

Spread mixture on a baking sheet. Roast for 30 minutes. Garnish with chives. Serve warm or at room temperature.

Makes 8 side-dish servings.

Recipe adapted from: Food & Wine

Photo: Holly Saniga

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by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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