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Maille Mustard Collection: les Jardins Secrets des Chefs, Sunchoke and Potato Salad Recipe and Beet and Burrata Salad Recipe

June 9, 2016 by Renee

Maille Mustards- 2016 SpringA few weeks ago, we attended a cocktail party at the Tasting Table kitchen where Maille, known for their fabulous Dijon mustard, introduced their limited-edition collection of gourmet vegetable-flavored mustards called Les Jardins Secrets des Chefs (French for The Chefs’ Secret Gardens). This trio of mustards is characterized by the herbal and vegetable influences of the season.

The three featured mustards―Mustard with Carrot and a Hint of Shallot, Mustard with Olives and Herbes de Provence, and Mustard with White Wine, Beetroot, and a Hint of Honey―were each unique in terms of flavor and spice level. Guided by Pierette Huttner, the first mustard sommelier in the United States, we tried each one on their own, and you can really taste the distinctive herbs and vegetables in each one.

All of the dishes that Tasting Table prepared that night featured these mustards or other Maille products and everything was incredibly flavorful. But out of all the dishes, I absolutely loved the Sunchoke and Potato Salad and the Beet and Burrata Salad with Honey Dijon Vinaigrette. I kept going back for more (and more). So instead of parking myself by the buffet table where these salads were,  I requested the recipes for both and they happily sent them to me. So I am sharing them here with you.

image2 (1)

Sunchoke and Potato Salad-3348

Sunchoke and Potato Salad
This is the potato salad you are going to want to eat all summer long! Sunchokes, also known as Jerusalem artichokes, are sweet and nutty when roasted and add such a delicious tone to this potato salad. While this recipe does not feature one of the three mustards above, it does have another excellent blend that you should definitely add to your dishes-the Sun Dried Tomato & Espelette Chili Pepper mustard.

Recipe from the Tasting Table Test Kitchen for Maille Mustard
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 35 minutes, plus cooling time
Total Time: 55 minutes, plus cooling time

INGREDIENTS
For the Roasted Sunchokes:
1 pound sunchokes, scrubbed
¼ cup olive oil
2 thyme sprigs
Kosher salt and freshly ground black pepper, to taste

For the Fried Shallots:
Canola oil, for frying
6 shallots, peeled and thinly sliced on a mandolin
3 tablespoons AP flour
Kosher salt, to taste

For the Boiled Potatoes and Greens:
1 pound baby new potatoes
Kosher salt, to taste
1 bunch (about 7 ounces) mustard Greens, destemmed

For the Dressing:
½ cup mayonnaise
¼ cup Greek yogurt
3 tablespoons Maille Sun Dried Tomato & Espelette Chili Pepper mustard
1 tablespoon Champagne vinegar
Kosher salt and freshly ground black pepper, to taste
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped tarragon

DIRECTIONS
1. Make the roasted sunchokes: Preheat the oven to 350º and line a baking sheet with aluminum foil. In a large bowl, toss the roasted sunchoke ingredients together and spread out on to the prepared baking sheet. Roast until the sunchokes are tender, 20 to 25 minutes. Remove from the oven and cool completely. Once cooled, slice into ¼ inch rings.

2. Make the fried shallots: In a medium saucepan, heat 2 inches of canola oil over medium heat to 325º and line a plate with paper towels. In a medium bowl, toss the shallots with the AP flour to coat. Working in batches, fry the shallots until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the shallots to the prepared plate to drain.Immediately season with salt.

3. Boil the potatoes and greens: Prepare an ice bath and set aside. In a medium pot, add the potatoes. Cover completely with cold water and season liberally with salt. Bring the water to a boil over high heat, then lower the temperature to a simmer and allow to cook until the potatoes are tender, 10 to 12 minutes. Remove the potatoes from the water with a slotted spoon and place in the prepared ice bath until the potatoes are fully cooled.Remove the potatoes from the ice bath and slice into ¼inch rings.

4. To the same pot, add the mustard greens and cook until vibrant green and tender, 2 to 3 minutes. Transfer the greens to the ice bath and let cool completely, then ring out with paper towels until dry. Place the greens on a cutting board and roughly chop.

5. Make the dressing: In a medium bowl, whisk together all of the dressing ingredients. Add the reserved sunchokes, potatoes and greens and toss until the vegetables are coated well.

6. Transfer the salad to a platter and garnish with fried shallots, then serve.

image3 (1)

 

Beet and Burrata Salad with Honey Dijon Vinaigrette

This incredible salad with candied sunflower seeds, roasted beets and creamy burrata is a keeper!

Recipe from the Tasting Table Test Kitchen for Maille Mustard
Yield: 4 servings
Prep Time: 20 minutes, plus cooling time
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes, plus cooling time

INGREDIENTS
For the Roasted Beets:
1½ pounds (4 medium) red beets, whole
1 cup olive oil
2 tablespoons water
Kosher salt and freshly ground pepper, to taste

For the Candied Sunflower Seeds:
½ cup sunflower seeds
1 tablespoon agave nectar
Flaky sea salt, to taste

For the Vinaigrette:
3 tablespoons lemon juice, freshly squeezed
2 tablespoons Maille Beet Mustard with a Touch of Honey
1 tablespoon honey
1 teaspoon lemon zest
1 garlic clove, grated
¼ cup olive oil
Kosher salt and freshly ground pepper, to taste

For the Assembly:
One 8 ounce ball burrata cheese, roughly torn
1 cup mache
½ cup pomegranate seeds
1 small golden beet, peeled and thinly sliced on a mandolin
1 tablespoon Maille Honey Dijon with Balsamic Vinegar of Modena
1 tablespoon olive oil

DIRECTIONS
1. Make the roasted beets: Preheat the oven to 350º. In an 8 inch square baking dish combine all the beet ingredients and toss to coat. Cover with tin foil and roast the beets until tender when pierced with a knife, 45 minutes to 1 hour. Allow the beets to cool completely, then peel, and cut each into 8 pieces.

2. Meanwhile, make the candied sunflower seeds: In a small bowl, toss the candied sunflower seed ingredients until well incorporated. Spread into an even layer on a parchment lined baking sheet. Roast sunflower seeds in the same oven as the beets until golden brown, 8 to 10 minutes. Remove from the heat and allow to cool on the baking sheet. Using your hands, break apart any clumps of sunflower seeds, then set aside.

3. Make the vinaigrette: In a medium bowl, whisk together the lemon juice, Maille Beet Mustard with a Touch of Honey, honey, lemon zest and garlic clove until smooth. Slowly start to pour in the olive oil, whisking constantly, until all the oil is emulsified and a vinaigrette is formed. Season with salt and pepper.

4. Assemble the salad: In a medium bowl, toss the roasted beets with half of the vinaigrette. Transfer to a platter and top with pieces of the torn burrata. In the same bowl as the beets, dress the mache with the remaining vinaigrette. Pile the mache over the beets and burrata. Garnish with the reserved candied sunflower seeds, pomegranate seeds and sliced golden beet. In a small bowl, whisk together the honey dijon with the olive oil and drizzle on top of the salad, then serve.

image1 (1)As you know, I am a huge fan of Maille products, so it was fun to learn about all these blends and to taste dishes actually created with them. Of course, with the opening of Maille’s Manhattan boutiques, Maille’s signature “mustard on tap” is now available here in the US. They are served from authentic French ceramic pumps into cute earthenware pots which are then corked. They are reusable and refillable and also make excellent gifts! Plus, each store has their special blends and seasonal collections available. It’s almost like visiting their stores in Paris!

I also just found out that you can even attend a “Create Your Own Mustard” class at Maille’s new flagship boutique in the Flatiron district, as well as at Maille’s Lincoln Square location on Manhattan’s Upper West Side. I think I will be signing up for that soon!

Disclosure: I received a collection of mustards as a parting gift and some were sent to me to make these recipes and while I was under no obligation to post, I did so anyways because I just love Maille products and wanted to share them with you.

Filed Under: Eat, Kitchen Sink, Appetizers, Product Reviews, Sauces, Dressings and Condiments Tagged With: Beets, Burrata, Maille, Potato, Salad, Sunchoke, mustard

Bruschetta with Grilled Zucchini and Ravioli with Asparagus

March 28, 2016 by Renee

Ravioli with Asparagus

Ravioli with Asparagus-2817

We’ve made pasta by hand three nights in the past week. Having made David Lebovitz’s Herbed pasta as a side to the delicious Belgian Stew with beer we had last weekend, and remembering how easy and fun making pasta by hand is, we’ve become a little obsessed this week. There was a simple fettuccine with garlic and brown butter and then there was spaghetti Bolognese and last night, moving up the scale of effort, there was ravioli.

Don’t be intimated by making pasta or even ravioli at home. The process is fairly quick and once you get the hang of it, you can make your dough in the time it takes to boil the water. I picked up this inexpensive ravioli maker years ago – it is so simple to use and makes perfect ravioli!

My girls had a good time making the sheets of pasta, cranking the machine and making sure the dough didn’t dry out too much. There were many giggles while kneading the dough and working together to feed it into the pasta machine. They quickly learned that the end had to be relatively thin to get the dough started in the machine, and that if it was too thick, it was really hard to crank.

They created beautiful long sheets of pasta to use with the ravioli mold. Then they carefully spooned the filling into each indentation and covered it with another sheet of pasta before rolling out perfect little pouches. They were a good team and made about 4 dozen raviolis.

While the kitchen table became the assembly line for the pasta making efforts, the counter became a bruschetta bar. Because, you know, the workers get hungry making all those sheets of pasta, filling them and rolling them into perfect little pouches.

In addition to tomatoes, basil and mozzarella, one of my favorite variations is to grill thinly sliced zucchini, give it a good dousing of olive oil with mint and lemon juice, and serve it with fresh Burrata on toasted bread.

Bruschetta-2745

Bruschetta with Zucchini and Mint

Ingredients
1/4 cup fresh mint, cleaned and chipped fine
Juice of 1 medium lemon
Salt and Pepper, to taste
2 zucchinis, sliced thinly length ways, (by hand or using a mandolin)
1 Italian Bread cut into 1-1 1/2″ slices
1 Burrata, buffalo mozzarella, about 8 oz.
Method
• In a small bowl add the oil, mint, and lemon juice; season with salt and pepper. Set aside.
• Brush one side of the zucchini slices with olive oil and place on the grill oil side down and cook until dark grill marks appear, about 5 minutes. Brush the top side with oil and flip the piece over on the grill and continue to cook until dark grill marks appear. Transfer each piece as it finishes to a large plate.
• Once all the zucchini slices have been grilled, pour the oil, mint and lemon vinaigrette over them.
• Brush the bread slices with oil and grill on both sides until crispy.
• To serve, add a spoonful of Burrata to the grilled bread, add a few slices of zucchini, and drizzle with additional olive oil, if desired.

Bruschetta-2772


Ravioli with Asparagus

Ingredients for the Ravioli Filling

1/4 cup walnuts, chopped fine and toasted
1 cup Ricotta cheese, firm, drained
1 egg yolk
3 tbs freshly grated parmesan cheese
salt and pepper to taste

Ingredients for the Pasta Dough

2 cups “00” flour
2 eggs
2 egg yolks
1/2 tsp salt
2 tbs water (or more if needed)

Ingredients for the Asparagus

1 bunch asparagus, sliced diagonally in thirds
1 garlic clove, sliced thin
1/4 cup fresh sage leaves
6 tbs butter, divided into thirds (2 tbs each)

Method

1. Make the filling.

• In a heavy duty frying pan, over medium high heat, add the walnuts to the dry pan and cook until golden and fragrant, about 1-2 minutes, being careful not to burn them.
• In a medium bowl, combine the toasted walnuts, ricotta, egg and parmesan cheese. Add salt and pepper to taste. Set aside.

2. Make the pasta dough.

• Combine the flour, eggs, yolks and salt in a large bowl. Add the water and begin mixing the dough with a fork. Once it is well combined, begin working the dough with your hands (you may need to add a little more water if the dough is too dry or add more flour if it is too wet- a teaspoon at a time for each) and form into four large balls.
• Working with one piece of dough at a time, flatten one of the balls into an oblong shaped piece and starting at the widest setting on a pasta machine (0) run the dough through twice on each setting until you reach (7) or about 5mm thick.
• Lay the sheet over the ravioli mold and using the top mold press to make the indentations for the filling. Slice off any extra dough and if long enough, save it for the top, or refold into a ball to keep reusing.
• Add the filling to the indentations, 1/2-3/4 tsp of filling for each ravioli.
• Add another sheet of dough on top of the filled ravioli and using a rolling pin, roll over the mold to cut the pieces.
• Set the filled ravioli aside to dry while you repeat the process until you are out of filling/dough.

3. Make the asparagus.

• In a large sauté pan over medium high heat, add 2 tbs of butter and melt gently until foaming, 1-2 minutes. Add asparagus and garlic and toss until coated, cook 2-4 minutes until brightly green and still crisp. Remove with a slotted spoon and set aside.
• Add 2 tbs butter and melt gently until foaming, 1-2 minutes. Add the sage leaves and fry until crisp, 1-2 minutes. Remove with a slotted spoon and set aside.
• Keep the pan handy, there is no need to wash this yet as you will mix the pasta and asparagus here.

Put it all together

In a large pot, boil salted water. Add the ravioli and cook until al dente, 3-5 minutes. Remove the ravioli with a slotted spoon and place onto a plate. Reserve 1/2 cup of the cooking water to add to the pasta sauce.

Add the remaining 2 tbs butter to the sauté pan and melt gently. Transfer the asparagus, pasta and cooking water to the pan. Toss well to combine over medium heat.

Serve hot topped with the fried sage and add some freshly grated parmesan. Season with salt and pepper to taste.

Ravioli with Asparagus

Hope you will try it and will let me know how it turns out! Buon Appetito!


Filed Under: Eat, Appetizers, Bread, Pasta Tagged With: Asparagus, Bruschetta, Burrata, Pasta, Ravioli

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