Crafting your own mustard is far from a high-flying kitchen feat. Just grab some mustard seeds and good quality dark ale. Want more heat? Use more brown mustard seeds than yellow ones.
1/2 cup (125 ml) dark beer
1/4 cup (60 ml) black mustard seeds
1/4 cup (60 ml) yellow mustard seeds
1/3 cup (80 ml) cider or balsamic vinegar
2 Tbsp + 1 tsp (45 ml) yellow mustard powder
3 tsp (15 ml) honey or pure maple syrup
1/2 tsp (2 ml) allspice
1/2 tsp (2 ml) sea salt
1/4 tsp (1 ml) freshly ground black pepper
Combine all ingredients in glass jar and secure lid. Let mixture sit at room temperature overnight to soften seeds and allow flavours to combine.
Transfer mixture to food processor and process until seeds are coarsely ground and mixture thickens to desired consistency. If necessary, stop machine as you blend to wipe down the sides.
Store in refrigerator for up to several months.
source: "Cooking With Mustard", alive Australia #16, Winter 2013
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
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