in my cupboard: mustard girl mustard

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I cannot say enough about this Mustard – for those of you who live somewhere near Wisconsin, look for this mustard and buy it asap! (I have now seen it at Whole Foods and Rainbow’s/Pick’ N’ Saves)

I first heard about this brand at a food show, where I sampled (and LOVED) the horseradish mustard (remember, I love spice) and then ran into it at an unlikely grocery store, or so I thought…the taster was along on that trip and he loves (and I mean LOVES) all things Wisconsin, Madison and Badgers) so once I told him that the “mustard girl” herself lived in Madison and started this mustard business there, he was sold. Visit there website here.
Unfortunately they did not have the Horseradish variety, but they did have the sweet & fancy mustard and I’m so glad that we decided to pick it up – I have been eating it with pretzels, bison burgers, and just about anything else that I can put it on….sriracha you may have some competition!!!! Next use? I think it will make a delicious vinaigrette.
I just need to find the Horseradish Mustard, please Mustard Girl, I’m begging.

andrew zimmern’s seared scallops

Seared Scallops are something that I’ve wanted to master for quite some time now, the taster is pretty good at getting the perfect crust but it was my turn to try!

I came across a recipe from Andrew Zimmern, who if any of you don’t know is host of the show Bizarre Foods and also happens to live here in the Twin Cities.

These scallops were anything but bizarre. In fact, they turned out great. I was hoping for a “crisper, more seared” crust, but I didn’t want to over-cook them so I settled :/ The sauce was a white wine, caper, shallot, butter and pan scrapings. I loved it over the scallops. Here is the recipe if you are interested. I guess I will just have to try again to perfect this recipe ;)

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PS. I made some focaccia to go along with this meal but it did NOT turn out and so I’m waiting until I can get that one right to share it with you!

the brick :(

the brick :(

butter vs lard debate

Robert S Donovan

picture by Robert S Donovan

I forgot to tell y’all ;) about one of my favorite parts about New Orleans! Our last morning of the trip was spent at the New Orleans School of Cooking. Our teacher was New Orlean’s version of Paula Deen. Butter included. My parents had been there before and we actually had one of the dishes (Artichoke & Shrimp Soup) last year for Christmas! The soup is amazing by the way, chock full of butter and cream. I’ll try to make it for y’all real soon :)

Anyway, our teacher was discussing the uses of butter and lard and when to use it in which roux, etc. etc. and she happened to mention that lard has less saturated fat than butter. My Mom and I vowed to look it up as soon as we got to a computer. Wait, that is what iphones are for. No need to wait. Which is a good thing because I have zlitch patience. She was right. Can you believe it? The old pig wins again. Then I was browsing the October Bon Appetit and they were comparing fats:

Calories (1 T) Fat (in grams) Sat Fat (%) Monounsat (%)
Butter 100 12 50 30
Lard 115 13 39 45
Duck Fat 115 13 33 50
Olive Oil 120 14 14 77

So there you have it. Now everyone can make an educated decision on butter vs lard vs duck fat and in the words of Nina Elder “Go ahead and order those duck-fat fries- every once in a while.”

What do you guys think about this? Which fats do you use and prefer? My fats of choice are olive oil and butter for cooking – straight up consuming? Hemp and Avocado.

taste of fall: pumpkin spice coffee

I’m a coffee drinker. (yes, I know some of you out there probably don’t agree with that) but I drink about 1-2 cups/day. And I’m fine with that. Oh, I use 1/2 & 1/2 too. (gasp!) Coffee has been part of my morning routine and for that I love it!

The other day I feel in love all over again. Pumpkin spice coffee, where have you been all of my life?  This was like a Starbucks Pumpkin Spice Latte but with no sweetener or sugar added. Yet perfectly frothy. How you may ask?

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The aerolatte (which is a frother), warm 1/2 & 1/2 and some Green Mountain pumpkin spice coffee. Simply froth and brew.

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This has been the best coffee I’ve had in a while. I can’t wait for some more “Holiday” inspired coffee in the near future…I’ve heard Gingerbread is also delish…

Side Note: I generally use the re-usable filter and fill with my own coffee because the plastic “k-cups” are in no way, shape or form good for the environment but I did HAVE to try these out!