Celeria Remoulade

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
all the rest of the ingredients.

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

If there ever was a situation for the "Ultimate Kitchen Rule," then this
is it <vbg>. I don't see any reason why dijon couldn't be substituted,
or any other kind of mustard (think bright yellow) for that matter.

Sky

P.S. I'd add poppy seeds to the above recipe regardless what kind of
mustard was used 😉

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky said:

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

Quoted message said:

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
all the rest of the ingredients.

Quoted message said:

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

Quoted message said:

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

If there ever was a situation for the "Ultimate Kitchen Rule," then this
is it <vbg>. I don't see any reason why dijon couldn't be substituted,
or any other kind of mustard (think bright yellow) for that matter.

Sky

P.S. I'd add poppy seeds to the above recipe regardless what kind of
mustard was used 😉

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice- Hide quoted text -

- Show quoted text -

Just use whatever mustard you have and add some crushed mustard seed
if you've got that.

Susan B.

"sueb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sky said:

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

Quoted message said:

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I
have
all the rest of the ingredients.

Quoted message said:

I do have dijon. Would you go ahead and make it with the dijon? The
same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a
week -
per the survey :-) )

Quoted message said:

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

If there ever was a situation for the "Ultimate Kitchen Rule," then this
is it <vbg>. I don't see any reason why dijon couldn't be substituted,
or any other kind of mustard (think bright yellow) for that matter.

Sky

P.S. I'd add poppy seeds to the above recipe regardless what kind of
mustard was used 😉

Quoted message said:

Just use whatever mustard you have and add some crushed mustard seed
if you've got that.

Susan B.

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee

Quoted message said:

Dee Dee said:

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee

That's the great thing about seeds - you've always got lots because no
recipe ever calls for very much.

If I were you, I'd skip the poppy seeds, add the mustard seed, and lay
heavy on the pepper grinder.

Susan B.

"sueb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee

That's the great thing about seeds - you've always got lots because no
recipe ever calls for very much.

If I were you, I'd skip the poppy seeds, add the mustard seed, and lay
heavy on the pepper grinder.

Susan B.

I made it already, and I couldn't find the poppy seeds.

I added the crushed mustard seed recommended. If I would do this recipe
again, I would use less mayo than I already cut it to. I cut the mustard a
little because I "cut the mustard," and I should have left the mustard ratio
alone.
But it was good, ate a little, and I have some left over for pork loin
roast.
Dee Dee

Dee Dee said:

"sueb" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee

That's the great thing about seeds - you've always got lots because no
recipe ever calls for very much.

If I were you, I'd skip the poppy seeds, add the mustard seed, and lay
heavy on the pepper grinder.

Susan B.

I made it already, and I couldn't find the poppy seeds.

I added the crushed mustard seed recommended. If I would do this recipe
again, I would use less mayo than I already cut it to. I cut the mustard

a

Quoted message said:

little because I "cut the mustard," and I should have left the mustard

ratio

Quoted message said:

alone.
But it was good, ate a little, and I have some left over for pork loin
roast.

This is something somewhat "old - fashioned" that I've always been intrigued
by, now I plan on making it for the upcoming winter holidays. Thanx for the
"heads - up"...

I've seen it numerous times on old menus, in old cookbooks (like my mom's
home economics cookbook from 1930), etc. Used to be a staple, now it's
somewhat forgotten...

--
Best
Greg

Dee Dee said:

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper

If you want to use this recipe, it really does not matter much if you
substitute or add anything. If, on the other hand, you are interested
in the more or less traditional - and simple - version of céleri
rémoulade, then Dijon mustard is indeed what is usually used. Also,
lose the onion, the parsley, the zest of lemon and the Worcestershire
sauce. Mayonnaise can be replaced with crème fraîche. And salt does
not necessarily have to be "freshly ground".

Victor

"Gregory Morrow" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

This is something somewhat "old - fashioned" that I've always been
intrigued
by, now I plan on making it for the upcoming winter holidays. Thanx for
the
"heads - up"...

I've seen it numerous times on old menus, in old cookbooks (like my mom's
home economics cookbook from 1930), etc. Used to be a staple, now it's
somewhat forgotten...

--
Best
Greg

One of the posters here (and me, too!) love a restaurant in Montreal,
"L'Express." They served it there the last time I was there, several years
ago, now, sad to say. I was surprised to see it.

When I lived in San Francisco, there was a German restaurant "out on Church
Street" that served it, as I recall.

I agree, it's something to look forward to.
Dee Dee

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
all the rest of the ingredients.

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
seem quite as sharp as dijon-type so check the flavour before adding the
entire 3 tbs. There are so many variations on remoulade anyway and
'Cajun' remoulade is different anyhow LOL.

Victor Sack said:

And salt does
not necessarily have to be "freshly ground".

What! And lose all the flavor of freshly ground salt?! 😉

I adore celeriac. I first tried it in Paris and don't find it nearly
often enough here in the states. This year we're taking a stab at
growing it. It is a root vegetable so I don't know how it is doing.
The tops look great, but there's no peeking at the root until it is time
to harvest.

--Lia

On Tue, 11 Sep 2007 18:28:59 -0600, Arri London <[email hidden]>

Quoted message said:

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

It calls for 3 Tablespoons of coarse grain mustard. I have none, but I have
all the rest of the ingredients.

I do have dijon. Would you go ahead and make it with the dijon? The same
amount of dijon?
My celeriac won't last until I go to the grocery store. (I go once a week -
per the survey :-) )

a.. 500g celeriac
b.. 1 red onion, thinly sliced
c.. 250ml thick mayonnaise
d.. 3 tbsp coarse grain mustard
e.. 1 lemon, grated zest and juice of
f.. a dash of Worcestershire sauce
g.. 2 tbsp chopped parsley
h.. freshly ground salt and black pepper
Thanks so much.
Dee Dee

Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
seem quite as sharp as dijon-type so check the flavour before adding the
entire 3 tbs. There are so many variations on remoulade anyway and
'Cajun' remoulade is different anyhow LOL.

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

blake murphy said:

On Tue, 11 Sep 2007 18:28:59 -0600, Arri London <[email hidden]>

Quoted message said:

Dee Dee said:

I have a recipe that I want to make this afternoon.
Celeriac Remoulade
http://uktv.co.uk/food/recipe/aid/511658

<snip recipe>

Quoted message said:

Quoted message said:

Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
seem quite as sharp as dijon-type so check the flavour before adding the
entire 3 tbs. There are so many variations on remoulade anyway and
'Cajun' remoulade is different anyhow LOL.

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.

Yes, I've used that brand often in the past. I've always wondered when I
used it if I should be using something stored in that jar - Visions of lead
;-)

I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
in a glass jar (smaller size). Always glass is my preference. I notice
that Walmart's price was $2.04. Why Walmart? Because I was already next
door.
http://www.amazon.com/Inglehoffer-Mustard-10-Ounce-Squeezable-Bottles/dp/B000PDIJ64

But I bought it too late, after the fact, the remoulade was already eaten.

Maybe celeriac will be available tomorrow at the farmers' market and I'll
get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
much.
Dee Dee

On Fri, 14 Sep 2007 08:26:18 -0600, Arri London <[email hidden]>

Quoted message said:

blake murphy said:

On Tue, 11 Sep 2007 18:28:59 -0600, Arri London <[email hidden]>

Quoted message said:

Dee Dee wrote:
>
> I have a recipe that I want to make this afternoon.
> Celeriac Remoulade
> http://uktv.co.uk/food/recipe/aid/511658

<snip recipe>

Quoted message said:

Quoted message said:

Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
seem quite as sharp as dijon-type so check the flavour before adding the
entire 3 tbs. There are so many variations on remoulade anyway and
'Cajun' remoulade is different anyhow LOL.

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.

yeah, i had a crock of that. haven't seen it lately, but i can't say
i've been looking. i've been using grey poupon country dijon, which
is pretty good. i just got a jar of g.p. harvest coarse ground (it
says 'new!' on the label), which looks to have more mustard seed in
it, but i haven't gotten into it yet.

your pal,
blake

On Fri, 14 Sep 2007 12:38:36 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

"Arri London" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.

Yes, I've used that brand often in the past. I've always wondered when I
used it if I should be using something stored in that jar - Visions of lead
;-)

I picked up some Inglehoffer, but not in the squeeze bottle here shown, but
in a glass jar (smaller size). Always glass is my preference. I notice
that Walmart's price was $2.04. Why Walmart? Because I was already next
door.
http://www.amazon.com/Inglehoffer-Mustard-10-Ounce-Squeezable-Bottles/dp/B000PDIJ64

But I bought it too late, after the fact, the remoulade was already eaten.

Maybe celeriac will be available tomorrow at the farmers' market and I'll
get a second chance. Too much mayo previous, even tho I used 1/3-2/3 as
much.
Dee Dee

i use inglehoffer's honey mustard, too. did you get the cute little
rounded jar? i've had their coarse-grained dijon also. they seem to
make pretty good stuff.

they sell nance's out your way?

your coarse pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

they sell nance's out your way?

your coarse pal,
blake

Sounds a 'little' familiar. Is it good?
Dee Dee

On Fri, 14 Sep 2007 16:00:47 -0400, "Dee Dee" <[email hidden]>

Quoted message said:

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

they sell nance's out your way?

your coarse pal,
blake

Sounds a 'little' familiar. Is it good?
Dee Dee

i think i've only had their 'sharp' or 'hot' mustard (not sure what
they called it). it's pretty good, and priced a little lower than
poupon, etc.

<http://new.rocklands.com/pages.asp?pg=products&specific=jnomirf8>

seems to be 'local' somewhere, if that makes sense.

your pal,
blake

"blake murphy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

they sell nance's out your way?

your coarse pal,
blake

Sounds a 'little' familiar. Is it good?
Dee Dee

i think i've only had their 'sharp' or 'hot' mustard (not sure what
they called it). it's pretty good, and priced a little lower than
poupon, etc.

<http://new.rocklands.com/pages.asp?pg=products&specific=jnomirf8>

seems to be 'local' somewhere, if that makes sense.

your pal,
blake

I'll watch for it.
I bought some more celeriac today at the market. They are small, but
tender.
Dee Dee

Lia said:

I adore celeriac. I first tried it in Paris and don't find it nearly
often enough here in the states. This year we're taking a stab at growing
it. It is a root vegetable so I don't know how it is doing. The tops look
great, but there's no peeking at the root until it is time to harvest.

It makes an easy and awesome creamy soup. Just peel it, simmer it in your
choice of flavorful liquid (chicken stock, vegetable stock, or milk with
onions have all worked for me), then purée it. Season to taste with salt and
white pepper.

To add a different twist, add some shucked oysters just before serving.

There are plenty of variations you can try: You can simmer it in soymilk,
then add sesame oil and soy sauce before puréeing and topping with a few
scallion rings. You can add curry powder to the stock. You can add other
vegetables; celeriac pairs nicely with carrots, parsnips, cauliflower,
fennel, winter squash, or leeks. You can stir in some V-8 toward the end;
I'm thinking this would be particularly good if you were using beef stock.

Bob