{"id":4180,"date":"2011-05-29T23:14:39","date_gmt":"2011-05-30T05:14:39","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=4180"},"modified":"2019-04-29T23:00:20","modified_gmt":"2019-04-30T03:00:20","slug":"ingredient-of-the-week-mustard","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/ingredient-of-the-week-mustard\/","title":{"rendered":"Ingredient of the Week: Mustard"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"aligncenter size-full wp-image-4210\" title=\"Ingredient Of The Weel - Mustard (c)2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/05\/Banner-MustardLeaf-9501.jpg\" alt=\"Ingredient Of The Weel - Mustard (c)2011 LaDomestique.com\" width=\"950\" height=\"227\" \/><br \/>\nMustard. It&#8217;s a spice, a seed, a condiment.\u00a0 A leafy green from the Brassica family, mustard is related to broccoli, Brussels sprouts, collards, kale and kohlrabi.\u00a0 Mustard is used for so many things that it&#8217;s easy to take for granted. Look in your cupboard right now and you&#8217;ll probably find some Dijon, as well as jars of pickles with mustard seeds and a tin of mustard powder. You might have spice rubs for grilling that contain mustard. It&#8217;s possible your vegetable crisper is full of mustard greens you picked up this morning at the farmer&#8217;s market.<\/p>\n<p>Mustard is pungent and spicy. It adds heat and complexity to dishes. Mustard greens are peppery and slightly bitter. Vinegar gives prepared mustard a pleasant tanginess. A world without mustard would be a bland world indeed. Even though the flavor of mustard is bold, it seems to bring out the flavor in other ingredients. Hot Dijon spread on a ham sandwich intensifies the sweet, smoky flavors of ham. Bitter mustard greens accent the richness of salmon. As part of a seasoning blend for barbecue, pungent mustard powder makes the smoky flavor of paprika and sweetness of maple sugar pop when caramelized on a grill. Thank you mustard! Not only are you delicious, but you make other foods taste better too! Well done.<\/p>\n<p>This week at LaDomestique I take a look at mustard as a spring pantry staple. Here you can find out how to use mustard in its many forms. Prepared mustards like Dijon are a delicious accompaniment to spring leeks and asparagus. Mustard vinaigrette is used to dress spicy spring greens such as arugula or spinach.\u00a0 Mustard seeds aren&#8217;t just for pickles, they are a staple of southern Indian cuisine where they are used in soups and curries. The spicy mustard greens also have many different uses. According to <a href=\"http:\/\/www.chezpanisse.com\/store\/books\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chez Panisse Vegetables<\/a>, &#8220;The larger the green the stronger the flavor.&#8221; Small mustard leaves can be added to salads while the large, bold flavored leaves should be cooked. Braised mustard greens are a staple of southern cooking. In Asia mustard greens can be pickled or saut\u00e9ed with ginger and soy sauce. Check back here tomorrow for 10 Ways Tuesday, which will give you plenty of inspiration for cooking with mustard. Throughout the week there will be recipes and more information on the different types of mustard. It&#8217;s time to stock up on this pantry staple, and cook in the moment at LaDomestique.com!<\/p>\n<p>Do you have a favorite mustard I should try? Let me know in the comments.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mustard. It&#8217;s a spice, a seed, a condiment.\u00a0 A leafy green from the Brassica family, mustard is related to broccoli, Brussels sprouts, collards, kale and kohlrabi.\u00a0 Mustard is used for so many things that it&#8217;s easy to take for granted. Look in your cupboard right now and you&#8217;ll probably find some Dijon, as well as [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[7,159,91],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/4180"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4180"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/4180\/revisions"}],"predecessor-version":[{"id":19454,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/4180\/revisions\/19454"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4180"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}