Cooking with Mustard

Creamy Mustard & Winter Green Chicken
 

Ingredients:

●      6 boneless, skin-on chicken thighs

●      Kosher salt and cracked black pepper

●      1 tbsp extra-virgin olive oil

●      2 garlic cloves, minced

●      2 tbsp Dijon mustard

●      2 tbsp grainy mustard

●      1⁄2 cup labneh (Greek yoghourt works fine here as well)

●      1⁄4 cup chicken stock

●      1 bunch of winter greens such as dandelion, kale or Swiss chard, roughly chopped

●      1⁄2 lemon

●      Fresh herbs for garnish, such as parsley, tarragon or dill

Directions:

1. Begin by patting the chicken dry with a paper towel and seasoning generously with salt and pepper.
2. In a large skillet, heat the oil over medium heat. Once the oil begins to shimmer, place the chicken thighs skin- side down in the skillet and cook undisturbed until the skin becomes golden and crispy, around 5 to 6 minutes. Flip the thighs and cook for another 5 to 6 minutes, then transfer them to a plate and set aside.
   
3. While the skillet is still warm, add the garlic and cook for about a minute. Next, add both mustards and stir to combine. Add the labneh and chicken stock and whisk everything together until the mixture is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.
   
4. Add the roughly chopped greens directly into the skillet, stirring them into the sauce. Cook until the greens are just beginning to wilt, about 3 to 4 minutes, depending on the thickness of the greens you choose.
   
5. Return the chicken thighs to the skillet, nestling them into the creamy sauce and greens. Lower the heat to low and let everything simmer gently for about 5 to 6 minutes.
   
6. Just before serving, squeeze fresh lemon juice into the skillet and garnish with the fresh herbs.
   
7. Enjoy!
   
   
   

Cheesy, Jammy & Mustardy Grilled Cheese
 

Makes 4 sandwiches
 

Ingredients:

Cheese

●      1 cup grated Beaufort cheese (or Gruyère if Beaufort is hard to find)

●      1 cup crumbled Gorgonzola

●      1⁄4 cup crème fraîche

Assembly

●      1⁄2 cup mayonnaise

●      8 slices walnut bread

●      1⁄2 cup pear or peach jam

●      4 tbsp grainy mustard
 

Directions:

1. In a mixing bowl, combine both kinds of cheese and the crème fraîche and mix well. Set aside.
2. Spread 1 tbsp of the mayo on one side of each slice of bread. Flip the bread and add a few tablespoons of jam to the other side of four of the slices. For the other four slices, add a tablespoon of mustard and about 1⁄2 cup of the cheese mixture to each. Sandwich one of the jam slices on each to make four sandwiches.
   
3. Heat a large nonstick pan over medium-­ low heat. Add two sandwiches at a time and cook for about 6–7 minutes, or until a golden-­ brown crust has developed. Flip, pressing down ever so gently to prevent the cheese from bursting out. Continue to cook for 6–7 minutes or until browned on both sides and the cheese oozes out. Repeat with the other two sandwiches.
   
4. Enjoy!
   

Grilled Cheese with Honey Mustard Glaze
 

Makes 4 sandwiches

Ingredients:

Glaze

●      1⁄3 cup runny honey

●      1 tbsp grainy mustard

●      1 tsp soy sauce

●      1 tsp hot sauce

Chicken

●      2 cups pulled roasted or rotisserie chicken

●      1 tbsp brown sugar

●      1 tsp onion powder

●      1 tsp garlic powder

●      1 tsp smoked paprika

●      1 tsp kosher salt

●      1 tsp cracked black pepper

Assembly

●      8 slices sourdough

●      1⁄2 cup mayonnaise

●      8 slices Havarti

●      8 slices provolone
 

Directions:

1. Make the glaze by mixing the honey, mustard, soy sauce, and hot sauce in a small bowl. Set aside.
2. In a separate bowl, mix the chicken with the brown sugar and seasonings. Add to a large skillet over medium-­high heat, warm slightly, and set aside. Make two sandwiches at a time: spread two slices of sourdough with 1 tbsp each of the mayonnaise. Place the slices mayo side down in a large skillet over medium-­ low heat.
   
3. Build the sandwiches in the pan by placing two slices of Havarti on top of each slice of bread, followed by 1⁄2 cup of warmed pulled chicken and two slices of provolone. Close each sandwich with another slice of sourdough, press down firmly and cover the pan with a lid. Let the cheese slowly melt. After about 6 minutes, the bottom of each sandwich will have started browning and the cheese will have begun to melt.
   
4. Spread the top slices of bread with the remaining mayo and flip. Press down firmly and cover with the lid; let the other side start to brown and the cheese melt for another 6 minutes.
   
5. Once both sides have taken on some good colour, brush the glaze on each side and flip a few times until golden brown on both sides and the cheese is melted and gooey. Finish by brushing the glaze on each side one more time, then remove from the pan. Repeat with the other two sandwiches.
   
6. Enjoy!

Grainy Mustard

Makes 11⁄2 cups

Ingredients:

●      1⁄3 cup yellow mustard seeds

●      1⁄3 cup brown mustard seeds

●      1⁄2 cup apple cider vinegar

●      1⁄2 cup water

●      2 tbsp brown sugar

●      1 tsp kosher salt

Directions:

1. Place all the ingredients in a jar, close tightly, and shake until well combined. Place on the counter overnight to allow the mustard seeds to soak.
2. Once soaked, pour the contents of the jar into a blender and blend for a few minutes. This mustard can be stored in an airtight container in the fridge for up to 2 months.