Homemade Dijon Mustard

Who could have ever guessed that it would be difficult to find mustard in the grocery stores?!? But here, in France, that's what happened this year. Drought, War, Covid, Supply-chain problems, you name it. But there's no mustard or cooking oils in the grocery stores (except for olive oil and sometimes sunflower oil).  So when I was thinking about what to make for little gifts this year, I thought of this after finding an interesting handful of recipes. So, here's my take on Dijon Mustard. I have to say it's Very tasty! 

I made a lot, for gifts. But this recipe, with amounts listed, will make about a cup. 

Ingredients:

1/2 cup mustard seeds (I used yellow, but you can find white, yellow, brown or black) 

1/2 cup white vinegar + 1/4 cup water - for soaking

3 Tablespoons white vinegar - separate

2 Tablespoons dry white wine

2 teaspoons salt

Directions:

Soak your mustard seeds in 1/2 cup vinegar and 1/4 cup cold water. Cover loosely and allow to sit for 24 to 48 hours. 

After soaking, strain your seeds, throw away the liquid. 

In a blender, blend your seeds with the 3 Tablespoons vinegar and white wine. Add salt and continue blending until very smooth. You may have to scrape down the blender sides to keep it in the reach of the blades. Mine got smooth and fine, but it also thickened nicely. Mine is scoopable, not squirtable. If you prefer your mustard thinner, just add a little bit of water at a time. Maybe a teaspoon at a time. 

Once your mustard is finished, allow it to rest in the fridge for a day before using. You will taste it right away, but the flavor will become richer the next day. It's a wonderful thing. So easy. I may never buy mustard again. Next, I'll make yellow mustard. But for now, I have Dijon for a year! 

By the way, it keeps a VERY long time! Years. There's no ingredient in it that spoils. But it's so good, you'll finish it in no time! 

I found my seeds in the bulk spice aisle of the Asian grocery. 

Combine seeds with vinegar and water and allow to soak for a day or two. Longer soaking makes it easier to get a nice smooth grind in the blender. I saw some recipes that didn't soak long, or not at all. I soaked mine for 24 hours. 

The seeds plump nicely and absorb much of the liquid.

Use a very fine strainer to strain out the soaking liquid. 

I had so much that I had to strain it in two batches. 

The seeds absorbed quite a bit. There's not a lot of liquid to throw away.

Not many ingredients; seeds, vinegar, wine and salt. 

The only other thing you might need is a little bit of water 

if you'd like a thinner mustard in the end. 

Adding my premeasured vinegar...

And the white wine.

I added the salt and hit the button!

After 30 seconds, blended a lot, but chunky, not smooth. 

You may like it that way, it's up to you!

A total of about 90 seconds and it's smooth! 

If you only make a single batch, it may come together much faster for you. 

It is thick, but it's smooth. I like it. I'm not going to add any water. 

It's really tasty and has a nice kick to it, like Dijon should. 

Chili Pork Stew

Just a wee bit spicy, not much, just enough. A fresh batch of cornbread would go well with this too. This is a "cook long, and watch" meal. Better for a weekend than a weeknight.

2.5 lb boneless pork shoulder or butt

1 onion, diced

4 cloves garlic, smashed

2 Tablespoons crushed red pepper

2.5 teaspoons ground cumin

2.5 teaspoons coriander

4 teaspoons chili powder

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon cayenne

2 cans Rotel, or the like. I use Kroger brand

3 small cans chicken broth

2 small cans kidney beans, drained

Serve over hot rice, with sour cream on the side, if you like

*****************************************************

Brown meat in large stock pot. Remove meat after browning. Stir in onions, garlic, spices and herbs. Mix well in pot. Lay meat on top of onion mixture. Pour in the tomatoes and broth. Bring to boil. Lower heat and simmer for 2.5 hours. Turning meat over every 30 minutes.

After cooking for 2.5 hours, carefully (it will be falling apart) remove meat from pot, to a plate. Allow the meat to cool as you skim the fat from the soup.

When the meat is cool enough to handle, pull it apart, separating the meat from fat. Cut or rip meat into bite-size pieces, return to the soup. Stir in the beans, heat through. Salt to taste. Serve over hot rice, topped with sour cream.

Pork roast

Gather ingredients.

In a large pot you can use for the chili, brown the pork. 

Turn to brown all sides. 

Remove from the pot to cool. 

Lower heat to medium. Into the pot, with the fat from browning the meat, add everything else except the broth and beans. 

In go the spices and tomatoes.

Give it a good mixing.

Lay meat on top of vegetables. 

Pour broth over the top.

Bring to a boil, and then lower heat to simmer. 

Covered. 

Simmer everything for 2.5 hours, turning the meat over every 30 minutes. 

After 2.5 hours, remove the meat. It should be very tender, so don't be surprised if it falls apart. After you remove the meat, skim the top for excess fat. 

When meat has cooled enough to handle, pull apart and discard fat and bones. 

Return meat to chili. 

Add in the beans and simmer long enough to heat the beans and meat to temperature. 

Serve with rice, or perhaps couscous. 

A very hearty meal that warms you and your kitchen on a cool day! 

Kimchi (Korean Spicy Pickled Cabbage) YUM!

This takes a few days, but it is worth the wait! Kimchi has been a favorite since college when we found our first Korean grocery and restaurant! 

********************************

1 Large head of Nappa Cabbage
Salt
4 green onions
large garlic clove
1 teaspoon fresh grated ginger root
~1/2 cup crushed red pepper
~1/2 cup ground cayenne pepper
***************************
Cut cabbage up into 1-inch squares. Sprinkle with 1/4 cup salt, mix well and let sit until it starts to wilt noticeably. I gave it about 15 minutes after I started mixing it actively.

After it wilts, rinse, at least three times. Taste a nice crunchy piece. You should taste salt, but not be overwhelmed by it.

Mix with all the other ingredients, and an additional 2 tablespoons of salt. Add enough water to cover cabbage. Cover container and let stand for about a week.

Taste mixture each day. When it has become spicy and acidic, it's done! Cover well and refrigerate. It should keep at least two weeks, if you don't eat it all right away! 

Napa Cabbage, salt and some yummy additions.

Cut the cabbage into bite sized pieces.

one inch squares, roughly

Chop, chop, chop

maybe a little big...

Add salt to cut pieces.

Keep chopping.

Very full container. This is a 33 cup Rubbermaid container.

Too messy.. see the salt all over the stove? I need a better place to mix freely.

OK, a clean sink will do the trick!

Plenty of space! :)

After mixing for about 15 minutes, you can see how it's wilting.

Rinse well, three times.

Very nicely wilted.

Rinse, rinse

Soak and rinse some more.

Mix-ins.... green onion, garlic, ginger, salt, crushed red pepper

See how it's wilted and takes up less than half the space that it did before?

Add in the vegetables.

2 Tablespoons salt

Crushed red pepper, 1/4 cup (it may not be enough), I'll let you know if we need more. Here I suggest 1/4 cup crushed red pepper flakes and 1/4 cup ground red pepper (cayenne)

Mix well.

Add enough water to cover. I used 5 cups.

Just enough to cover...

It needs to be covered, but not tightly with a fitting lid. It will ferment a bit and it may pop the lid off. I used plastic wrap and then foil.

Foil over the plastic. Do not use foil alone. The salt will eat through foil... Chemistry and all that stuff...

You are supposed to be able to age this on a counter, but I prefer cooled. Do I have room for this container in my fridge? Not on your life!! It's going to be 33 degrees tonight. It's outside on the deck table. :) I'll give you a daily update as it matures. Stay tuned...

After 24 hours.... Not spicy enough. I added a couple Tablespoons of ground cayenne pepper.

The juice is looking nice and spicy, but the cabbage itself is still too sweet. I'm going to add more ground cayenne pepper. Maybe another 2 tablespoons.

Yes, I mix it with my hands..... They really are the BEST tools we have!

Sprinkled cayenne all around.

OK, all mixed in. We'll come back again tomorrow night and taste it again... I will adjust the recipe above to reflect the added pepper I've added.

Thursday night. Still can taste the underlying sweetness of the cabbage.

This is Saturday Afternoon. I did not get a chance to try it last night. Remember, I have this outside. It was pouring rain... So, just now when I checked it, I notice the distinct smell rising from the container as I unwrap. Now, I don't mean an "odor". It's a good smell! Kind of like how you can tell a cucumber from a pickle by the smell. I've opened it up and stirred it. And taste... Oh, finally!! The bite, and the tingle in the throat, from the heat of the peppers. It's come SO far in the last 30 hours. It's lost the sweet and gained the heat. I bet tomorrow will be the perfect day..... :D I started this Monday evening... It's now Saturday afternoon. So, if it's perfect tomorrow, that will be six days. I bet Monday, it'll be even better. Let's call it an even week.