A new condiment brings a kick

In LENS today, we have a story about a variety of mustard you might not be familiar with, Dusseldorf. After reading the article, try out these recipes.

Leeks with Dusseldorf Vinaigrette

Note: This recipe from Marlena Spieler was inspired by one in her book “Williams-Sonoma Paris: Authentic Recipes Celebrating the Foods of the World.” Spieler calls for precooked, packaged beets, but you can used leftover cooked beets or cook beets specifically for the dish.

INGREDIENTS

• 12 small to medium leeks, cleaned, trimmed (about 2 1/2 pounds)

• 2 tablespoons white wine vinegar, or mixture of half sherry vinegar and half white wine vinegar

• 1 tablespoon Dusseldorf mustard

• 5 tablespoons extra-virgin olive oil

• 1/2 teaspoon salt

• Freshly ground pepper

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh tarragon or dill

• 1 package (8 ounces) cooked beets, diced

INSTRUCTIONS

Cut leeks into three or four pieces. Cook them in a steamer over simmering water until just tender, seven to 10 minutes.

Combine the vinegar with the mustard in a small bowl. Slowly whisk in the olive oil; season with salt and pepper to taste.

Arrange leeks on individual plates or on one serving platter. Drizzle with vinaigrette, sprinkle with chives and tarragon. Chill until ready to serve; sprinkle with beets (their color will run if added too early).

Makes four servings.

 

Black Forest Beef Roulades

Note: Chef Walter Staib of Philadelphia’s City Tavern uses Dusseldorf mustard in this dish but called for Dijon mustard in his 2006 book, “Black Forest Cuisine,” because Dijon was more widely available. You may sub with a commercially prepared brown sauce or demi-glace instead of making your own.

INGREDIENTS

• 1/2 stick (4 tablespoons) unsalted butter

• 1 white onion, sliced

• 6 slices lean beef top round, 8 to 10 inches long, 3 to 4 inches wide and 1/4 inch thick

• 1/2 teaspoon salt

• Freshly ground pepper

• 2 to 3 tablespoons Dusseldorf mustard

• 1 large bunch fresh curly-leaf parsley, stemmed, chopped, plus whole sprigs for garnish

• 1 pound bacon, sliced into strips about 2 inches long and 1/8 inch wide

• 6 dill pickle spears

• 2 cups red wine

• 3 cups demi-glace or prepared brown sauce

INSTRUCTIONS

Heat oven to 425 degrees. Heat 2 tablespoons butter in a medium skillet over high heat. Add the onion; cook until softened and translucent. Remove from the heat to cool.

Line up the beef slices on a work surface, laying them flat; season with salt and pepper to taste. Spread one generous teaspoon mustard on each slice; sprinkle evenly with sauteed onion, parsley and bacon. Place a pickle spear on the edge of each strip. Roll the beef slices tightly; tie with kitchen twine or pierce with toothpicks to hold the rolls in place.

Melt the remaining 2 tablespoons butter in a medium ovenproof skillet over medium-high heat. (The skillet should be just large enough to hold all the roulades snugly.) Season the roulades with salt and pepper to taste; arrange in the skillet. Brown well on all sides. Add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the skillet; lower heat and simmer until the skillet is nearly dry.

Pour in the demi-glace or brown sauce; cover. Place in oven; roast until the meat is fully cooked but still tender, about 30 minutes. (Check the roulades after about 15 minutes and be careful not to overcook them or they will fall apart.)

To serve, remove the twine or toothpicks; arrange roulades on a platter or on individual plates. Garnish with parsley.

Makes six servings.

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