Homemade Mustard

This recipe is inspired by David Lebovitz, a Paris transplant chef whom I absolutely adore. He made a homemade mustard based off of another homemade mustard recipe so I thought I’d give it a try.

I’m sure by now, with my Lacto-Fermented Ketchup and Homemade Mayo, that it may have crossed your mind that I’m working on building up my collection of homemade condiments. And that would be correct. It’s just so easy to walk the two blocks to Safeway (the store I refer to as the glorified 7-11) and pick up a thing of whatever mustard I want. Problem is, I can’t track the ingredients - there’s gluten in some of the vinegars, random chemical fillers and is that plastic bottle really BPA-free? So, homemade mustard it is! Anyway, here’s a basic yellow. I can’t wait to grill up some brats on my BBQ and have some kraut and mustard!

Homemade Mustard

  • 1/3 cup mustard seeds
  • 1/3 cup Chardonnay vinegar (or white wine vinegar)
  • 1/3 cup dry white wine
  • 1 tablespoon maple syrup
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/8 tsp cayenne (can put more or less in, depending on how much heat you want)
  • 2-4 tablespoons warm water, if necessary
  1. In a stainless-steel bowl (anything else will stain, trust me), combine all ingredients, except water, and stir until blended.
  2. Set aside, covered with a towel, for two to three days.
  3. Blend in blender until smooth, adding a little bit of water if mustard is too thick.
  4. Stores in a glass jar in the fridge for up to 6 months (so mark the made date on the lid!)

Meatloaf!

No, I’m not talking about the rocker-turned-famous-ballad-singer who’s music video is five parts creepy and three parts even creepier.

I’m talking about stick to your ribs meatloaf.

The American classic. And the thing of many jokes.

I decided to make meatloaf before I knew it was going to be 75 here in Portland over the next few days. Had I known, I would have turned the two pounds of ground beef I pulled out of my freezer into taco meat or hamburgers to be served in a lettuce wrap. As it stands, meatloaf isn’t all that bad and I’ll probably crumble it up and serve it on salad (because it’s 75…. and that’s warm for this area).

image

Read More

Mild Italian Sausage Seasoning

This recipe is a basic seasoning for one pound of ground chicken or pork. Recipe can easily be doubled, tripled, etc. and stored in a sealed glass container for later use.

Read More

Lacto-Fermented Ketchup

Some people are the ketchup with fries people. And I have yet to understand them. I’ve always been the fries with ketchup person. As in, yes. I did just go through half a bottle of ketchup in one sitting, why do you ask? Kind of person. So when I started becoming more aware of what I was eating in ketchup - high-fructose corn syrup, corn syrup solids, additives, “natural flavors” - whatever those mean, MSG, gluten (WHY does gluten have to be in ketchup?!) and random chemicals that even my five hundred courses in biology, chemistry and nutrition didn’t set me up to understand, I knew it was time to look elsewhere. 

image


Read More