Last week at La Domestique was all about mustard: seed, powder, and fresh greens. It was fun to see how each form fits into the spring pantry, from prepared mustard to pickling to southern greens. I visited the Savory Spice Shop in downtown Boulder to pick up all the different types of mustard seeds and spice rubs for the barbecue. At the Boulder Farmer’s Market I grabbed some gorgeous leafy mustard greens from Red Wagon Farm. To learn more about mustard I immersed myself in books on southern cooking as well as grilling.
Here is a recap of the week:
- Monday: Announcing mustard as ingredient of the week
- Tuesday: 10 Ways Tuesday! Learn 10 ways to use mustard: the spice and the fresh greens
- Wednesday: A recipe for southern style mustard greens and cornbread with pickled hot peppers
- Thursday: Learn the story behind mustard with a photo collage and details on flavor pairing and cooking techniques. Plus an interview with tips from local spice shop owner Dan Hayward
- Friday: The role of mustard in BBQ spice rubs. Grilled wild sockeye salmon and quinoa salad with mangoes and herbs
I hope you enjoyed this past week and can’t wait to see you Monday as we transition from spring to summer here at LaDomestique.com!