Archive for May 11th, 2009
Must Read: Commentary On The Proposed Food Bloggers’ Code of Ethics…
Posted by: | CommentsSorry this didn’t make the weekly roundup but I felt it was important to spotlight this post on Elle’s New England Kitchen and Elle’s insightful commentary on the "Food Bloggers Ethics Code". I wholeheartedly agree with Elle and her commenters.
As you know, I’m pretty upfront – if I like something, I’ll tell you. If I don’t, I’ll tell you. Either way, it is what it is. We’ll call it the Open Book Policy. However, I personally don’t feel that I need a badge to disclose that I’m honest and ethical. My conscience and a hefty dose of Catholic guilt due to 12 years of Catholic education keeps that in check, thank you very much.
Elle – thank you for vocalizing what is at the forefront of this food blogger’s mind.
Homemade Mustard, Not Impossible…
Posted by: | CommentsOne thing I have to thank the Top Chef producers for – bringing to the home viewers attention other great chefs that might not necessarily be on the Food Network or Fine Living. Recently on the Tivo, I discovered a plethora of new shows – Jose Andres, the ever present Ming Tsai and, one of my new favorites – Hubert Keller.
On one of the recent episodes, he based a whole show just on the condiment that is found in every good cook’s pantry – mustard. When he said the viewer could make their own whole grain mustard – I just about fell off the couch in shock. I thought mustard was something that had to be bought, especially fine whole grain mustard. Yes, I know – I still have much to learn.
This is a recipe that is going in this gal’s Tastebook for future use. You might want to check out his site at HubertKeller.com where he has quite a few fabulous recipes. His show, Secrets of a Chef, is currently showing on PBS.
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Recipe courtesy of HubertKeller.com
For Basic Homemade Mustard
½ cup white wine
½ cup white vinegar
¼ cup brown mustard seeds
¼ cup white mustard seeds
2 cups creamy Dijon mustard
To make Homemade Mustard:
- In a small saucepan, bring the wine and vinegar to a boil.
- Mix together the mustard seeds in a bowl. Pour the hot liquid over mustard
seeds and stir. - Cover bowl and let sit at room temperature at least 24 hours, or until the
seeds are enlarged and have soaked up the majority of the liquid. - Mix the seed mixture into the Dijon mustard, and stir to combine. Cover and
refrigerate for 1 week to allow flavors to fully develop.
