 Forget about the neon yellow stuff that you squeeze out of a bottle, if you're lucky enough to get past the dirty brown crusted "plug" that has formed in the bottle's tip. Mustard is taking on a whole new personality, as cooks turn to quality versions of it to add deep flavor to foods. The San Francisco Chronicle's Food and Dining section last week features mustard, with information ranging from a little bit of history, where mustard gets its pungency, descriptions of over a dozen mustard types (not including the hundreds of "infused" prepared mustards out there), and even lists some great resources in the Bay Area for specialty mustards. If you think you can cut the mustard, you might want to try any of these recipes: Salmon Crostini with Mustard-Dill Sauce, Crispy Mustard Lamb Chops, Sausages with Radicchio-Fennel Slaw, Dandelion Greens with Bacon-Mustard Dressing, and Heirloom Tomato Tart.Permalink | Email this | Linking Blogs | Comments
Read more at: . |
