Stone Ground Mustard
1/8c brown mustard seeds
1/8c yellow mustard seeds
1/4c cider vinegar
1/8c chardonney
Cover and soak 8 hours to 3 days.
Whiz half in the food processor with 1/2tsp brown sugar, and half with 2T honey. Let sit for 1-2 days (we did 2).
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We like the honey mustard better (by far!) on brats, and I think I'll like the sugar version better in my egg salad. More mustard-y.
Friday, April 29, 2016
Sunday, April 24, 2016
Salmon Croquettes
Recipe from The Evening Standard Book of Menus by X. Marcel Boulestin.
Mash together equal amounts cooked salmon and potato (We used a 6oz coho fillet and a 6oz Rooster potato). Add a small onion melted in butter (1T), an egg yolk, an egg white well whipped, and a small amount of cream (1T). Season with salt (1/4tsp), pepper (a sprinkle), and nutmeg (a sprinkle). Form into small balls and fry like any fritter.
I preferred patties; Dan liked the balls. We needed more salt, some cayenne, and maybe a little dill. Would be excellent as larger sandwich patties.
Mash together equal amounts cooked salmon and potato (We used a 6oz coho fillet and a 6oz Rooster potato). Add a small onion melted in butter (1T), an egg yolk, an egg white well whipped, and a small amount of cream (1T). Season with salt (1/4tsp), pepper (a sprinkle), and nutmeg (a sprinkle). Form into small balls and fry like any fritter.
I preferred patties; Dan liked the balls. We needed more salt, some cayenne, and maybe a little dill. Would be excellent as larger sandwich patties.
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