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Entries tagged with 'Dijon'

Snapshots from Dijon: Torsade Flammande from Boulangerie Paul

J. Kenji López-Alt 22 comments

This is a breadstick that will surely haunt my dreams, and perhaps one worth even attempting to replicate at home. Imagine a torpedo-shaped roll of the best quality—open-textured, chewy, crusty French bread—then stud that bread with oozing pockets of melted emmenthal and salty nuggets or mimolette, the cantaloupe-shaped cheese from Lille. Sharp and salty, with a Parmesan-like texture, mimolette is colored bright-orange with annatto and has a mottled surface that's been treated with cheese mites introduced to add their distinct hazelnut-scented aroma. More

Grilling: Crispy Mustard Brussels Sprouts

Serious Eats Joshua Bousel 8 comments

Liking brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages. More

Dinner Tonight: Potato and Asparagus Salad with Mustard Dressing

Serious Eats Nick Kindelsperger 4 comments

I came home from the market with a bundle of green asparagus and a few potatoes, and wondered what to do with them. How I ended up on Anne's Food, a Scandinavian food blog, is beyond me, but there I was mixing up every mustard I had into a large bowl with sour cream, and adding a bunch of boiled vegetables. The mustards help add some zing to the dish, and the carrots add a touch of sweetness. It's a rather lovely light dinner. More

Asparagus with Bacon-Hazelnut Vinaigrette and Slow-Cooked Egg

Serious Eats J. Kenji López-Alt 1 comment

[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent.... More

Taste Test: Mustard

Taste Tests Erin Zimmer 87 comments

We tried 39 kinds of mustard, ranging from yellow to dijon, spicy brown to honey, and many in between. Some of them weren't even yellow. What's best on a hot dog? Pastrami sandwich? What resembled birdseed? Check out our mustard taste test results. More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Historic Mustard Factory Closes in Dijon

Kerry Saretsky 9 comments

maille.com It was with great sadness that I read the Guardian’s announcement that Unilever, which assumed control of the two mustard brands Maille and Amora in 2000, will close its historic factory in Dijon, France. The facility has been producing Maille, the iconic French 18th century mustard, since 1911. But in a country where authentic culinary origin is next to godliness, this Dijon mustard will no longer be made in Dijon. In my home, populated by Frenchmen, we have no less than four flavors of Maille mustard on hand at any given time, and, in the fridge, at least two open jars of the 11-spice French mustard-based condiment Savora (produced by Amora). Apparently, the price of mustard grains has... More

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