Recipes:  Canola & Mustard

Canola

Canola, expressed as an oil is a high quality cooking oil, it is also good for salad dressings.  Research indicates the fat composition of canola oil is the most flavorable in terms of health benefits and as part of a nutritionally balanced diet.  It has only 7% saturated fats, moderate levels of polyunsaturates (22%), and relatively high levels of monounsaturates (61%).  For recipes and more info see the following website:
http://www.canbrafoods.com/
 

Mustard

We have 3 mustard varieties that are excellent ground into mustard powder, to make condiment mustard or for use in pickling and other recipes.  Brassica juncea, Pacific gold, Sinapis alba, Idagold, Yellow Mustard, and our latest brown mustard, Kodiak, are great for any of these uses.  Pacific gold is a small and dark golden seed.  It is one of our spiciest mustards.  Idagold is our Yellow mustard that is a nice round, plump, yellow seeded variety with a more mellow spice.  Viscosity or mucilage, pronounced "moose-lege" values prove Idagold to be highly viscous.  Meaning, when processed into condiment mustard it doesn't separate as easily, you see this separation as a liquid on top of stored mustard.  Kodiak is a dark, small, spicy flavored seed, nice color and flavor in your stone ground mustards.

Mustard seeds, when ground to powder, spring to life when mixed with water.  The 'zap' of spicy hot flavor is a chemical reaction between compounds in the powder, known as glucosinolates, and the water.  When you use dry powder in making mustards allow 10-15 minutes of sitting time to allow for full flavor.  Heating mustard lessens the punch.

Once made, mustard lasts for months, although it loses flavor as it ages.  Mustard connoisseurs say it is best when not more than a few weeks old.

Lets Start with the Basics:

Homemade Mustard (a mild mustard)

2 1/2 oz. powdered mustard
1-2 t. salt
2 t. sugar
4 T vinegar
1 t Worcestershire sauce
2 T. olive oil
dash Tabasco

Blend mustard, sugar and salt.  Add vinegar and remaining ingredients.  Mix well to make a smooth paste. 

A variation:  To make this mustard more hot add water.  To make it thicker add more mustard powder.

Italian Mustard

1/2 pint white wine
1 small onion
6 cloves
pinch salt
4 oz. dry mustard

Put wine in a saucepan, add salt; stick cloves into the onion and add to the wine.  Simmer on low heat for about 15 minutes.  Remove and strain liquid through a sieve.  Stir in the mustard a little at a time.  When smooth and thick place in a small jar. 

Something On the Bold Side:

Herb Mustard

1 oz. black mustard seed
1 oz. white mustard seed
1/4 t. herb pepper
1/4 t. salt
1/4 t. dried orange & lemon peel
1 t. honey
herb vinegar or apple juice
pinch turmeric

Grind first 5 ingredients in mortar or blender.  Mix to a thick consistency with honey and herb vinegar or apple juice.  Add turmeric and store in small jars.

English Herb Mustard

1/2 c. apple cider vinegar
1/4 c. warm water
1 T. honey
2 T. ground mustard
2 T. flour
1/2 t. ground turmeric
1/2 t. ground ginger
1/2 t. grated fresh horseradish (optional)
Lemon slice

In a saucepan, mix vinegar, warm water and honey.  In a separate bowl, mix mustard, flour and spices; stir into wet ingredients.  Bring to a boil, reduce heat and simmer 2 minutes.  The consistency may be thinned with extra water or thickened with more flour (adding water will make mustard hotter).  Pour into clean glass jars, stirring to remove air bubbles. 

To keep mustard fresh, place a slice of lemon on top and replace with a fresh slice every few days.  Keep refrigerated and covered. 

Variations:  For a very hot mustard, use 1 cup water.  For a mellower version, follow the recipe but eliminate water; after vinegar-mustard mixture has boiled, remove from heat and stir in 1/4 c vegetable oil or mayonnaise.  For a French flair, use red wine vinegar or wine instead of apple cider vinegar; true French Dijon mustard uses champagne.  Duplicate Chinese mustard by replacing vinegar with flat beer.  A dash (1/8 t.) of powdered cloves or dried dill enriches the flavor of any variety.

Green Peppercorn and Sherry Mustard

1/2 c. yellow mustard seeds
1/4 c. brown mustard seeds
1/2 c. balsamic vinegar
1/2 c. dry sherry
2 T. rinsed and drained green peppercorns
1/3 c. olive oil
2 t. salt

In a non-aluminum pot or jar, combine the mustard seeds, vinegar, sherry, and peppercorns; cover and soak for 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds. 

Scrape the soaked seeds into a food processor, add the olive oil and salt and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of peppercorn.  The process takes at least 3 to 4 minutes.  You may need to add additional balsamic vinegar as necessary to create a nice creamy mustard;  keep in mind that it will thicken slightly upon standing.  Give this mustard at least two weeks to fully develop in flavor.

Makes about 2 cups.

Swedish Mustard

3/4 c. mustard powder
1/4 c. firmly packed light brown sugar
1/4 c. cider vinegar
2 T. boiling water
2 T. vegetable oil
1 T. Worcestershire sauce
1 t. salt

Place all the ingredients in a food processor and process until well blended, about 1 to 2 minutes, stopping halfway through to scrape down the sides.  Scrape into a container and refrigerate at least 24 hours before using. 

This hot, smooth and sweet mustard is particularly good with baked ham or smoked pork. 

Makes about 1 cup.

Spicy English Pub Mustard

1 c. English mustard powder
1/4 c. light or dark ale
1/2 t. salt

Combine the mustard, ale, and salt and refrigerate at least 24 hours before serving.

Makes about 2 scant cups.

Hot and Zesty Oriental Mustard

1 1/2 c. mustard powder
3/4 c. rice vinegar
1/4 c. soy sauce
1/4 c. chili sauce
2 T. sesame oil
1 T. white wine
Worcestershire sauce

In a small bowl, whisk together the mustard powder and vinegar until the mustard is smooth and creamy.  Whisk in the remaining ingredients.  Refrigerate for at least 1 hr. before using. 

Straight from the jar, this makes a quick and simple dipping sauce for spring rolls, pot stickers and any number of Oriental nibbles.

Makes 2 cups.