Cookalong - #35 - Mustard

ann_tJanuary 1, 2013

Cookalong #35 - MUSTARD !!!

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see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:31

Do you have a T+T recipe that uses mustard? Any style of mustard is fine.

That's our focus that Rosewitch picked for the next two weeks.

Put on your thinking caps, flavored mustards, dry mustard, honey mustard, dijon, plain, it doesn't matter.

This cookalong will run until Oct.3, 2010.

Nancy

Here is a link that might be useful: Cookalong #34 - Chocolate Follow-Up Postings:

o RE: Cookalong #35 - MUSTARD !!!

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Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:43

Link to all the Cookalongs.

Here is a link that might be useful: Link to all the Cookalongs o Cookalong #35 Mustard clip this post email this post what is this?

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Posted by denise8101214 (My Page) on Mon, Sep 20, 10 at 20:54

Mustard is not the star of this dish but it is important.

**Roasted Butternut Squash Salad with Warm Cider Vinaigrette**

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:15 min Inactive Prep Time:-- Cook Time:28 min

Level:Easy

Serves:4 servings

Ingredients

* 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced * Good olive oil * 1 tablespoon pure maple syrup * Kosher salt and freshly ground black pepper * 3 tablespoons dried cranberries * 3/4 cup apple cider or apple juice * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 2 teaspoons Dijon mustard * 4 ounces baby arugula, washed and spun dry * 1/2 cup walnuts halves, toasted * 3/4 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

o RE: Cookalong #35 - MUSTARD !!!

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Posted by lindac (My Page) on Mon, Sep 20, 10 at 20:58

Oh no!!!! Don't stop the chocolate yet!!

Mustard....

How about mustard coated saddle of lamb?

One saddle cut lamb roast.

Dijon mustard to coat 5 or 6 cloves of garlic, either crushed...

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