It really is, indeed, a cookbook “of sorts” and it’s a book that I like on so many levels. Can’t wait to make this mustard. I live in Dallas and was lucky enough to get to go to your cooking class at Central Market ( in Fort Worth) a year or so back..time does fly. I usually read mustard labels in case the dreaded nitrites are used. I haven’t made much from the book but some cookbooks are like that – they’re just great reads, whether you make anything from them or not. I was curious about the chef/authors of Joe Beef, and came across this video. I am confused – surely dry mustard powder is a staple of every store cupboard? Vicki: I actually did one batch grinding the seeds up a bit before soaking them, then letting them sit, and grinding them again a few days later. And I thought it was this impossible thing! The mustard plant grows wild here. Annabel: Dry mustard is very hard to come across in France – we do get Coleman’s, but it’s quite pricey. Step 3 Quickly ladle mustard into hot … Thanks! I like it with thinly sliced rare roast beef and piles of watercress. She would make her own “chrain” to go with her gefilte fish and to put on the Seder Plate at Pesach. You might find that you don’t need the horseradish! Now i did a brief search by google on your website… and it seems there is not such a post.. so I was asking, is there a particular reason? Add 2 to 4 tablespoons of water if the mustard is too thick. I have the bowl, just need to get my hands on the ball and I’ll be in business this Jultid. I hadn’t thought of adding horseradish to mustard before, but now I will certainly give it a try. Add honey and salt. It’s perfect in sandwiches or mixed in to make a lovely pan sauce for pork. It is a household favorite, even with my two young children (and the dog, bien sur), Looks great–love the turmeric color! I went to several stores and couldn’t find any mustard seeds or even turmeric. Flavor of Italy, Elyse: I liked the book so much because it went in the face of so many over-polished chefs (tv-friendly), the stories are interesting and quirky, and the food isn’t like anything you see anywhere else. Although I like the idea of maple syrup a lot. Now we’ve moved to Canada and I’m sure it will be in the major markets, although probably not in the markets near me which cater mostly to Somalis and Pakistanis. It’s the story of building a restaurant in the middle of nowhere, planting a garden in a former crack house, and includes a whole bunch of wacky cocktails, including a do-it-yourself recipe for Absinthe. Nitrates — ugh — I have to avoid them too since they give me bad migraines….along with other additives used in food today like MSG and sulfites to name a few. There’s a mustard-maker here, cast iron bowl with a ball. 3. It had a four-letter word in the beginning of the introduction, courtesy of a New York chef known for swearing. Medium-hot like a Dijon or mega-hot like English mustard? Michael: This mustard came out close to Savora, in fact, which is a more seasoned mustard, made by Amora. optional: preserves to tame it and add complexity, I like fig preserves or balsamic onions. No.). I’m very fond of Fallot’s walnut mustard — hmmm, thinking about experimenting…. Someone gave me that cooking class as a gift and I often tell people that it was perhaps the best class that I have been to and I learned so much. To Make Horseradish Sauce mix all ingredients and refrigerate at least 30 minutes before serving. What a wonderful idea to make your own mustard :). When I was a little girl, mustard only came as a dry powder, and you mixed it up as and when you needed it, with water or (usually) vinegar, depending on how you wished it to taste. I’m with you on the horse meat.I prefer an animal that can outrun a horse and that leaves it behind in the taste steaks (sorry) – ostrich. Thank you for being such a great read :-). Pas de mixeur. The smoked meat places are to die for, though I’m not sure if they are still around ( Ben’s and the one on St-Laurent, among others whose names escape me ). Que deliciosas recetas haces David Lebovitz. I will for sure give this a try and I think I need to pick up that Joe Beef book … From the way you tell it, they sound like the Car Talk guys !!! Laurn: Yes, it’s named after the city of Dijon although most of the spices are now grown in Canada and elsewhere. I bought the Camerons Stovetop Smoker from Amazon.com a few weeks ago and it works incredibly well. we are just back to home in Belgium from the UK (after delaying a day to avoid the worst of the weather) where i got a lovely fresh muddy root of horseradish from Waitrose (and 2 sorts of fancy gin, Sipsmith and Caorunn). It’s amazing how much bolder it is than anything in a jar – goes to shows how freshness really makes a difference. Felt a bit guilty though on visiting an ostrich farm to introduce the kids to these pre-historic looking animals and then promptly sitting down to lunch and eating their brethren! She would pick it and then chop it up in a blender.She would then add beetroot juice to it to make it red. David, my Mom used to grow her own horseradish in our garden. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. This is AMAAAZING!!! I didn’t even know you could make your own mustard. I eat at Joe Beef and at Liverpool House (same owners and just next door) everytime I feel like celebrating something special. I bought some souvenirs including a lovely small crock pot, intending to use it to hold my measuring spoons at home, and then was astonished when they filled it from a mustard tap! I got my mustard seeds from the local épicerie and they can be found in most stores that sell Indian products as well. It was really fun to read and I even bought a copy for a good friend who loves cooking! ... Easy Horseradish-Mustard Sauce. Here’s the link to the recipe in case anyone’s curious about trying it: http://www.gourmet.com/recipes/2000s/2001/11/cranketchup . David, next time you are in Montreal, e-mail me and I’ll join you at Joe Beef!! Ironically, when I was young, the original Joe Beef was located in a seedy area down by the waterfront. Yet I had a jar of prepared horseradish on hand, so I used that to add some zing to the mustard. I’m gonna have to go to the store and get some decent cured meats to go with it. You have inadvertantly made a very a variation of an old British classic – Tewkesbury Mustard, which is made with horseradish, and is one of my favourites!! I haven’t made mustard at home yet (but I have distilled my own absinthe). It is so much better when you make it yourself. Things made by hand always taste so much better than store bought. Janet and Marie: When the book came out, I wrote to a friend in Montreal asking her if the restaurant was as interesting/cool as the book (because you never know!) David, if nothing else you’ve just “beefed” up Joe Beef’s sales; like Elyse, I bought it. I’ve always felt mustard needs to have kick and this is definitely the way to do it! this looks amazing! In the same Gourmet cookbook, I found a recipe for ketchup and decided to try making it. There are even large ceramic, salt-glazed bowls that are traditionally made for grinding mustard seeds with a steel ball about 3 inches in diameter. thanks debby. The jar in the fridge just doesn’t hold up unless you use a lot of it so I thought if dry mustard works why not dry horseradish? Bring on the salty ham! Again, here you can buy mustard seeds – both the ordinary kind and the black kind – in every supermarket, right alongside dry mustard powder! Horseradish is a wonderful addition to homemade mustard. This spicy-creamy horseradish sauce is a breeze to make. But the book really struck me as something special and I called it my favorite book of the year because I liked the voice of the owners, their quirky stories, and the fact that it just goes against a whole bunch of stuff – different than some of the self-conscious, “bro-food” kinds of schtick. I’ve been intending to make my own mustard for awhile… might be a near time project! I go to Montreal fairly often but have never eaten there. I have another bowl brewing. But then I found I had a jar of darker ones in my cabinet, so I’m going to try those next time. I will read the last and upcoming post yet more carefully in order to be able to add some lines to my desire list on amazon ;). It was already very popular, but since the book came out it’s always booked, so we always go to Liverpool, their sister restaurant next door which has the same food, no difference at all. Some friends have a restaurant and have it delivered from Alsace and they’ll often give me a piece if I beg them for one : ).