Apricot Mostarda & Spiralized Hotdogs

June 12, 2015 by Laura Messersmith in Cooking

While we’re talking about grilling, I have a confession to make: even with all the backlash against processed food I still love a hot dog once in a while. There. I said it. For me they’re still a salty, ketchup & mustard-slathered taste of summer in the backyard, and while I wouldn’t eat one every day – everything in moderation – there are times when a hotdog really hits the spot.

Especially, I might add, when you’ve dressed them up and transformed them into something borderline grown-up with a unique preparation and a delicious sauce like this Apricot Mostarda. The June issue of Food & Wine magazine is my source, and it probably reveals something when the simplest, most down-home recipe in a magazine full of lush, gorgeous, elegant options is the one I immediately gravitated to.

It might have something to do with the accessibility of the ingredients – I literally had every, single item for the sauce in my pantry already, which meant all I had to do was pick up a package of hotdogs and hunt down some Martin’s potato rolls. I will also admit that the idea of “spiralizing” a hotdog when everyone else is preparing cascades of luminously green zucchini pasta appeals to my sense of humor (video demo here.) So, thanks for that Food & Wine!

Apricot Mostarda (yield: 1 1/2 cups)

Ingredients:
1/2 cup apple cider vinegar
1/2 cup water
1 cup (6 ounces) diced dried apricots
2 tablespoons sugar
2 tablespoons (1 medium) finely minced shallot
1 1/2 teaspoons (1 clove) finely minced garlic
2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
Kosher salt

Instructions:
In a small saucepan, combine the vinegar, water, apricots, sugar, shallot and garlic and bring to a boil.

Simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, about 7 to 10 minutes. The liquid will reduce and the consistency should be flowing, but thick - think somewhere between honey and salsa.

Stir in both mustards and season with salt to taste. Let cool completely. Stir in tablespoons of water before serving if the mostarda is too thick.

Slightly rewritten from Food & Wine magazine’s Dried Apricot Mostarda by Justin Chapple.

Small Kitchen Friendly?
Oh, yes! I used a small sauce pan, medium cutting board, chef’s knife, liquid measuring cup, measuring spoons and a rubber spatula. A clean jam jar makes a great storage vessel. For the hotdogs I also needed a long bamboo skewer, 8” cast iron pan, and since I wanted to toast the potato rolls, a butter knife and a baking sheet.

The Verdict:
In all seriousness, the Apricot Mostarda is delicious - lightly sweet, zippy with vinegar, and just a little spicy - trust me when I say that I am already plotting other foods to pair it with as alternate to chutney. The apricot pieces and whole grain mustard add beautiful texture, and in this case it’s perfect with the savory hotdog and fluffy potato rolls. I also am converted to spiralizing my hotdogs (or sausages, as the spirit moves you) they cook more quickly and all those little notches capture toppings perfectly.

Pan Sauted Red Snapper with Mustard Sauce

April 15, 2015 by Laura Messersmith in Cooking with the Contessa

Pan Sautéed Red Snapper with Mustard Sauce | Image: Laura Messersmith — Pan Sautéed Red Snapper with Mustard Sauce | Image: *Laura Messersmith*

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “Fast and Fabulous”

The Set-up: Ina’s friend Frank is coming for dinner and she’s cooking up a feast in no time flat.

The Menu: Mustard Roasted Fish, Dill Fingerling Potatoes, Parmesan Roasted Broccoli, Honey Vanilla Fromage Blanc with Raspberry Sauce

0:24 – We start out with a little trip to the grocery store to pick up the ingredients for dinner. I spy heavy cream, berries, and potatoes.

1:03 – Ina says she has two rules for fast dinners: 1. Really easy recipes and 2. Ingredients found in any typical grocery store.

2:41 – Naturally even though this dinner is coming together quickly Ina is still doing flowers.

3:13 – We’re back at the barn to work on dessert: Honey Vanilla Fromage Blanc with a homemade Raspberry Sauce.

4:29 – I’m always fascinated to see the ways cooks use pre-made ingredients to perk-up their recipes. In this case, an entire jar of seedless raspberry jam (Tiptree Farms in case you’re wondering) helps thicken the sauce.

5:46 – Now for the fromage blanc which Ina is thinning non-ironically with heavy cream to make it somewhere between the consistency of pudding and softened ice cream.

11:07 – Ina is plating the “layered dessert” – fromage blanc, berries, raspberry sauce – and it looks so fresh and delicious. Perfect for summer.

12:45 – Just realized that Ina is wearing a beautiful white shirt while cooking bright red berries – this woman is brave!

13:38 – Time to set the table and for a simple dinner Ina has quite a lot going on – a bowl of apples, candles, flowers. I’m lucky if I can remember to put the salt and pepper shakers out!

14:22 – We’re moving on to the Dill Fingerling Potatoes and Ina is cooking them by part steaming, part sautéing in a large dutch oven. I tried this once and it does work, but it takes some patience.

15:17 – Onward to the Parmesan Roasted Broccoli and I can 100% vouch for cooking broccoli this way. It’s hands-down our favorite way to eat our veggies.

16:44 – The premise of this episode is that Ina is making a last minute dinner and usually I’m suspicious of so-called 30 minute meals, but so far I actually believe that this dinner could come together in an hour or so.

21:30 – Now for the main course: Mustard Roasted Fish, which involves cooking filets of red snapper under a sauce of crème fraiche and mustard.

22:19 – Ina says she got the recipe from the coat check attendant at her Parisian hairdresser. Naturally.

23:41 – The red snapper is in the oven with the broccoli and it’s time for a finishing sprinkle of fresh dill and salt on the potatoes. I love how golden and lightly crispy they look.

27:05 – Final touches on the Parmesan Roasted Broccoli – cheese, pine nuts, fresh basil, lemon zest. Sounds awesome.

28:26 – Dinner is plated up and ready to go just as Frank arrives right on time.

29:38 – He marvels at Ina’s ability to whip up dinner in under an hour, honey, she’s not the Barefoot Contessa for nothing!

Final Thoughts:
Ina touched on this briefly, but there’s a lot to be said for dishes that cook at the same temperature (ie. the fish and the broccoli.) Hello multi-tasking!

I love fresh herbs, but I’m a little concerned about the competing flavors (mustard, dill, basil, and parmesan?) I tend to stick to one flavor “palette” but maybe I’m not adventurous enough…

I’m with Ina on the need for great dinners that don’t take hours to make – the less prepping the better!

Lessons Learned:
I took some liberties with Ina’s Mustard Roasted Fish recipe to make my own version using greek yogurt instead of crème fraiche and cooking it on the stovetop in a pan, rather than in the oven. I discovered last year when I made Caesar Roasted Salmon (please forgive the less than awesome photos, I was still learning!) that roasted fish is pretty soft and with a creamy sauce there isn’t quite enough contrast in the texture to suit Mike and I. Pan sautéing the fish was my solve to that issue and since it only takes 5-6 minutes total it’s still a really quick meal.

Pan Sautéed Red Snapper with Creamy Mustard Sauce (yield: 4 servings)

Ingredients:
4 (8-ounce) red snapper fillets, or other firm white fish
8 ounces Chobani 4% Plain Greek yogurt
3 tablespoons Gulden’s spicy brown mustard
1 tablespoon Maille Old-style whole-grain mustard
1 teaspoon Coleman’s English mustard powder
2 tablespoons minced shallots
2 teaspoons drained capers
1 1/2 teaspoons kosher salt
3/4 teaspoons black pepper
2 tablespoons olive oil

Instructions:
Combine the 4% Chobani yogurt, spicy brown mustard, whole grain mustard, English mustard powder, minced shallots, drained capers, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Set aside while you cook the red snapper filets.

Heat a cast iron skillet over medium high-heat. Brush both sides of the red snapper filets with olive oil and sprinkle generously with kosher salt and black pepper. Place the fish fillets skin side down in the hot skillet.

Cook for 2-3 minutes on each side. Turn with a flexible metal spatula when the cooked portion reaches about halfway up the filet and it’s easy to slide the spatula between the skin and the pan. The thickness of the filet will determine exactly how long, but the fish will flake easily at the thickest part when it's done.

Serve immediately with the mustard sauce spooned over the top and a small sprinkle of capers.

Inspired by and adapted from Ina Garten’s Mustard Roasted Fish.

Small Kitchen Friendly?
Yes, indeed. I used an 8 inch cast iron skillet (2 filets at a time), metal spatula, small cutting board, chef’s knife, liquid measuring cup, measuring spoons, and a tablespoon for mixing. That’s it!

The Verdict:
Pan sautéing is my favorite way to cook fish because it adds great flavor and texture and in this case the red snapper works perfectly. It’s mild so the mustard sauce really shines – a little bit spicy and creamy it’s a perfect foil. The sauce pretty much enhanced everything I’ve served it with and I’m already planning new ways to incorporate it with other recipes.

Spinach Salad Frittata

February 23, 2015 by Laura Messersmith in Cooking

I’m always on the look out for delicious ways to eat more leafy greens and this frittata channels the Classic Spinach Salad while transforming it into a meal. Crispy, salty bacon; rich caramelized onions, and a little tang from a generous dose of whole grain mustard and a dash of red wine vinegar.

Frittatas are one of my all time favorite dishes to cook – as evidence may I present: Exhibit A, Exhibit B and Exhibit C. They’re simple, healthful, and easy; they don’t require extra fussing with a crust (sorry quiche), make great leftovers, and can serve one or two just as easily as a crowd.

This particular edition also has one additional selling point: I’m betting that 99% of the ingredients are already in your fridge, freezer, or pantry right now. Which means you could be eating Spinach Salad Frittata for dinner tonight or breakfast tomorrow without making a trip to the grocery store!

Spinach Salad Frittata (yield: 6 servings)

Ingredients:
3 pieces thick cut bacon
1 1/2 cups (2 medium) thinly sliced onions
10 ounces frozen spinach, defrosted and drained
8 eggs
1/4 cup skim or 2% milk
1 tablespoon whole grain mustard (I like Maille)
1 1/2 teaspoons red wine vinegar
Kosher salt
Black Pepper
Non-stick spray

Instructions:
Pre-heat the oven to 350 degrees F.

Dice the bacon into 1/4 inch strips and cook in a large sauté pan over medium heat until crisp stirring occasionally, about 5 minutes. While the bacon is cooking, slice the onions into 1/8 inch rounds or half moons.

Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off the bacon drippings, reserving approximately 2 teaspoons in the pan.

Reduce the heat to low. Add the sliced onions to the pan and sauté with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper for 10-12 minutes until caramelized and softened.

Meanwhile, drain the defrosted spinach pressing out as much of the water as possible. In a medium bowl, whisk together the eggs, milk, whole grain mustard and 1/4 teaspoon kosher salt.

When the onions are caramelized add the drained spinach and red wine vinegar to the pan. Fluff the spinach with a fork to combine with the onions.

Prepare a 9 inch pie plate or baking dish with a light coating of non-stick spray. Evenly spread the spinach mixture in the bottom and sprinkle the crisped bacon pieces over the top. Pour the beaten eggs into the dish and bake at 350 degrees F for 30-35 minutes or until the eggs are set.

Cool for a few minutes before serving.

Small Kitchen Friendly?
Yes! I used a large sauté pan, 9 inch pie plate, medium cutting board, and a medium mixing bowl. I also used a dinner plate, chef’s knife, slotted spoon, wire whisk, and rubber spatula in addition to measuring cups and spoons. That’s it!

The Verdict:
I made Spinach Salad Frittata when Mike and I were hosting a guest for a late morning breakfast and we all agreed that the flavor combination worked. The spinach is the star with supporting, but essential appearances from the caramelized onions and bacon (how bad could that be?) The mustard adds a little spice and turns a brunch dish with really simple ingredients into a recipe that could easily transition to dinner.

Scouting: Maille New York

January 09, 2015 by Laura Messersmith in Scouting

Maille New York | Image: Laura Messersmith — **Maille New York** | Image: *Laura Messersmith*

A few weeks ago, just before Christmas, I was walking along Broadway when I spotted an advertisement on a bus shelter. I probably walk past a dozen or more a day, but this one caught my attention because it was announcing the opening of a new Maille boutique – the only one in the U.S. - on the Upper West Side.

I use Maille’s Old Style Whole Grain Mustard in a lot of my cooking – great texture and that perfect amount of spicy zing – so I was definitely intrigued to find out about some of their other products. An entire boutique devoted to mustard right in my neighborhood? It was a scouting no brainer.

When I arrived at the Columbus Avenue location – a shiny black and gold jewel box that truly lives up to the term “boutique” – I met the shop manager, Mike. I explained that I was planning to make Granny Smith Cheddar Handpies and was looking for something that would not only compliment the ingredients, but also really shine on its own. Mike was really helpful and immediately offered to lead me through a tasting of Maille’s gourmet mustards to find just the right one.

We started wine-tasting style with some of the milder, sweeter options before moving on to some of the spicier, more aggressive mustards. I particularly liked the Mustard with White Wine, Candied Orange Peel and Ginger; the Mustard with Sauternes White Wine; and of course, the Mustard with White Wine, Apricot and Curry Spices. Honestly, I could have walked out with half a dozen jars and made my husband think I was starting a mustard collection!

In the end, my trusty mustard advisor and I decided that the classic combination of sharp cheddar and tart granny smith apples with the sweet spiciness of the apricot-curry mustard would be perfect (spoiler alert: it was!)

If you’re in the market for some special additions to a cheese plate or to jazz up a recipe the shop is a great place to stop in for the fresh mustards on tap - pricey, but delicious - infused vinegars, and gherkins. I feel pretty confident trusting Maille - the company has been making mustard since 1747 and is seriously the Mustard of Kings - I figure if it’s good enough for Louis XV and Queen Victoria it’s probably good enough for me.

Maille New York | 185 Columbus Avenue; New York, NY 10023 | Monday - Saturday 10:00 am – 8:00 pm; Sunday 11:00 am – 7:00 pm