Leslie Bartosh, CEC, AAC, FMP

I am a big believer in the use of product as a differentiating agent.   By differentiating agent, I am referring to what differentiates your operation from one just down the block.   What can the customer find at your operation that they cannot find at another. This coarse ground Dijon style mustard is a case in point.   It is made from black mustard seeds and white wine, hence the Dijon style moniker.   The aroma and flavor belie how simple it is to make!    As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mustard #DijonStyle #BlackMustardSeed  

  A few years ago, I thought it would be fun to learn how to make mustard.   I saw all kinds of recipes.   Some recipes used dry mustard powder.   A lot of recipes use turmeric powder for color.   Some recipes were cooked.   The variations seemed endless.   Then I found this recipe.   It is a basic recipe with few ingredients and is doable in most household kitchens.   The only special equipment needed is an immersion blender.   A standard blender will also work but the immersion blender is easier.   With the immersion blender clean up is easier and you lose less product due to fewer nooks and crannies. I use this recipe to make a Dijon Style mustard.   This batch of mustard used only black mustard seed.   This gives the finish product an aroma that is similar to that of a Chinese style mustard.   The aroma is worse than its bite in this case.   Still, it is very tasty and is my favorite variation on the theme so far. The process of making this mustard starts with measuring

  Sometimes, in the haste of life, we forget about dishes that we really enjoy.   Such is the case with this mustard glazed, roast pork loin.   I made this dish many times years ago and really do like it.   But as I have explored different cuisines this delightful dish went onto the back burner and stayed there. These pictures were taken “on the fly” as our dinner was being produced at home.   The plate that is pictured is not restaurant quality, it is for home.   If this was for a restaurant, the whole baked sweet potato would be replaced with a duchess sweet potato.   The roasted pork is quite pretty and could easily be carved and served table side. The mustard glaze goes on the raw pork loin and it is baked.   Originally, I made this glaze using Dijon mustard, liquid smoke, whole dried thyme and black pepper.   This rendition used three different mustards; two house made coarse ground mustards and small amount of Dijon mustard; the liquid smoke, thyme and sprinkle of coarse gr