Mustardcroutons Recipes

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MUSTARD CROUTONS



Mustard Croutons image

These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

Provided by Sharon123

Categories     Grains

Time 30m

Yield 1 batch

Number Of Ingredients 6

1/4 lb unsalted butter (90g) or 1/4 lb margarine (90g)
3 tablespoons Dijon mustard (or 2 tbls. Dijon and 1 tbls. creole mustard)
3 teaspoons fresh thyme leaves
3 teaspoons finely chopped parsley
1/4 teaspoon sea salt
1/3 lb crustless ciabatta, torn into 1/2-inch pieces (or other bread)

Steps:

  • Heat the oven to 350*F(180C).
  • . Put the butter in a medium saucepan on medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta.
  • Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp.
  • Remove from the oven and set aside to cool.
  • Store in an airtight container.

CARBONNADE WITH MUSTARD CROUTONS



Carbonnade With Mustard Croutons image

Make and share this Carbonnade With Mustard Croutons recipe from Food.com.

Provided by JillAZ

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs stewing beef, cubed
2 tablespoons vegetable oil
2 large onions, sliced
2 garlic cloves, minced
1 (10 ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper, freshly ground
3 slices French bread, crusts removed
2 tablespoons Dijon mustard

Steps:

  • In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
  • In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
  • Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
  • Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
  • Discard bay leaves.
  • If freezing:.
  • Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
  • To reheat and serve:.
  • Two options:.
  • Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
  • OR.
  • Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
  • Croutons:.
  • Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.

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