Homemade Mustard

I've been making homemade mustard for a few years and I've got to admit that I've never had so much fun playing mad scientist while coming up with crazy fun flavor combinations! I've looked all over the internet for recipes and I've found the graphic below to be the best "How-To" if you want to get started on it yourself!

My favorite blend is a 50/50 mix of yellow and brown mustard seeds, IPA, sea salt, shallots finely minced, and lots and lots of fresh thyme. We're talking a LOT of fresh thyme.

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Roasted Mushrooms with Herbed & Cheesy Quinoa

I get it, really, I do. Most people do not like mushrooms. They look weird. They have an unusual texture. I mean, they're fungus! Personally I think they're ridiculously delicious. Their meaty texture pairs well with just about everything and is a brilliant meat-free substitute, but when you roast them.....wow! Known for their umami taste, mushrooms are really quite amazing if you know what to do with them. And if you don't know what to do with them, this recipe is a great jumping off point. Roasted mushrooms. Herbs. Cheese. What's not to love? My recipe is adapted from one I found from Cookie + Kate but I hope youI'll give it a try. Let me know in the comments what you think! Roasted Mushrooms 16 ounces baby bella mushrooms 1 yellow onion 1 clove garlic, minced 1 tablespoon extra virgin olive oil 1/4 teaspoon salt 3 sprigs thyme 3 sprigs oregano One lemon, quartered Herbed & Cheesy Quinoa 1 cup quinoa 2 cups water 1/2 cup parmesan cheese, grate...

Browned Butter Shortbread Bars with Peaches and Spiced Streusel Topping

Ingredients 1 cup granulated sugar 1 teaspoon baking powder 2 3/4 cups all-purpose flour 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon cardamom 1/4 teaspoon salt 1 cup salted butter 1 large egg 4 small peaches, pitted and sliced 1/4" thick Directions Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, go almost silent, and then finally start to turn brown and smell a little nutty. Stir frequently, scraping up any bits from the bottom. Do not let it burn, but once it's browned, place butter in a bowl and let cool in the fridge until solid. Preheat your oven to 390 degrees F, or 190 degrees C. Butter a 9x9 inch pan, or spray with baking spray. In the bowl of a food processor, add all dry ingredients, and give the mixture a few pulses to combine. To the dry ingredients, add your chilled browned butter and egg. Pulse a few times to allow the butter to break up and the mix...

Aunt Shauna's Gingerbread Cookies

This is a delightful, light, buttery cookie with a wonderful hint of orange zest that I've loved since I was a child. Thanks to Aunt Shauna for the recipe! Gingerbread Cookies 1 c. butter 1 1/2 c. sugar 1 egg 4 t. orange zest 2 T. dark corn syrup 3 c. flour 2 t. soda 2 t. ground cinnamon 1 t. ground ginger 1/2 t. ground clove 1/2 t. salt Cream butter & sugar. Add egg; beat well. Add orange zest, corn syrup and mix. Sift together all dry ingredients then stir into creamed mixture. Chill thoroughly. Roll 1/4" thick on floured surface and cut into desired shapes. Place 1" apart on ungreased baking sheets. Bake 8-10 minutes in preheated 375° oven. Cool before removing from sheets. Makes 2 doz. cookies.

Dory in the Kitchen

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