Tag: Dijon mustard

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce

by Pam on June 25, 2013

I wanted a simple side dish to pair with the Chicken Cutlets with Tarragon-Mushroom Sauce[1] and the Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley[2] that I was making for dinner. I found this recipe on Cooking Light[3] and it looked simple and delicious. It took only minutes to make and we all enjoyed it. My kids aren’t huge fans of asparagus but they thought the sauce was tasty and gobbled it all up. I love that!!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



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Roasted Asparagus with Dijon-Lemon Sauce




Yield: 4

Total Time: 10 min.



Ingredients:

1 lb asparagus spears, wooden ends removed
4 tsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 tbsp chopped fresh parsley

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley (www.gordon-ramsay-recipe.com)
  3. ^ Cooking Light (www.myrecipes.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Balsamic and Dijon Marinated Flank Steak

Balsamic and Dijon Marinated Flank Steak

by Pam on September 23, 2013

Flank steak is our favorite cut of beef. It’s lean yet very tender and flavorful and it’s a great cut of beef to marinate. I found a recipe for a flank steak marinade on Kalyn’s Kitchen[1] that sounded perfect and I happened to have all ingredients on hand. I only marinated the beef for 4 hours and it was very flavorful but next time I make this, and there WILL be a next time, I will let it marinate for 24 hours. The steak had a terrific flavor and my entire family enjoyed it. The flank steak paired nicely with the Balsamic Roasted Tomatoes with Fresh Basil[2].

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.



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Balsamic and Dijon Marinated Flank Steak




Yield: 4 +

Prep Time: 5 min. plus 4-24 hours marinating time

Cook Time: 8-10 min.



Ingredients:

1 flank steak (mine was 1 1/2 lbs)
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves of garlic, minced
Juice from 1/2 a lemon
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme

Directions:

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.



Adapted recipe and photos by For the Love of Cooking.net

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer. 


For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.


That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!


Ingredients for one baguette:
1 baguette, sliced diagonally
4 tbsp soft butter
2 tbsp Dijon mustard
1 tbsp yellow mustard
salt, freshly ground black pepper, and cayenne to taste
– bake at 350 F. until crisp and golden brown
(Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)

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