Dijon Mustard Quotes

That’s right. A chauffeured car, for a twenty-year-old college student. If I hadn’t felt so pensive I might’ve looked for the Grey Poupon Dijon mustard.

If a good woman isn't a little bit Bitchy sometimes, it is just as though Dijon mustard didn't have any taste.

ZERO BELLY VINAIGRETTE There’s developing research to suggest vinegar can aid weight loss by keeping our blood sugar steady. One study among pre-diabetics found the addition of 2 tablespoons of apple cider vinegar to a high-carb meal reduced the subsequent rise in blood sugar by 34 percent. Shake up this recipe in a mason jar and you’ll have delicious, additive-free dressing for the week! Yield: 1 cup, about 16 servings ⅓ cup raw apple cider vinegar ⅔ cup extra-virgin olive oil 1½ teaspoons Dijon mustard 1½ teaspoons honey ¼ teaspoon salt

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Hands-on time: 10 minutes 2 tablespoons Dijon-style mustard Total time: 10 minutes 2 teaspoons capers, minced 1½ teaspoons fresh lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon ancho chile powder

Dear thirteen-year-old, I think everyone was relieved when you started to grow out of your unhealthy obsession with dogs. Unfortunately, now you think you are a wizard. I know this because I found your collection of spells. Tell me, how does mixing Dijon mustard with sand and then eating it make someone love you? First of all, I thought your extensive early experiences with ingesting non-food substances would put you off of attempting something like this. Secondly, no one is going to love you until you stop doing things like trying to make them love you by eating mustard–sand.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips

My passion for cooking grew as my mother taught me how to make her chewy cranberry bread, Dijon mustard vinaigrette, and Nantucket quahog chowder thickened with chopped clams, potatoes, and sweet onions. Then it reached new heights in college when I took a year off to study French cooking at Le Cordon Bleu in Paris, where I learned to master a mean spinach soufflé, make a perfect sauce Bordelaise, and craft authentic shiny chocolate-topped éclairs. When I was hired as the sous-chef at Le Potiron (The Pumpkin), a Parisian restaurant near Les Halles, I used my newfound skills to transform tough cuts of beef into tender stews, improvise with sweetbreads, and bake cakes from memory.

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Bacon Brussels sprouts 1 lb. of brussel sprouts (washed and trimmed) 1 tbsp. Dijon mustard Salt to taste Pepper to taste 2 tbsp. butter 6 oz. bacon Start by heating a medium skillet over medium high heat and frying the bacon until browned on both sides. Transfer to a paper towel to drain and cool. Slice the bacon into about 1 inch ling pieces. Slice the brussel sprouts in half and add them to the crock pot along with the bacon, mustard, butter, salt and pepper. Mix well cook for 4 hours on low. Then serve. Hot Wings

BENFORD’S CREAMED HORSERADISH SAUCE Cook a medium béchamel; incorporate butter, Dijon mustard, and grated fresh horseradish to taste. Season with ground black pepper and red wine vinegar. Chill and serve.

VINAIGRETTE Combine puréed garlic, dill weed, dried oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamata olive oil and emulsify. 25 Despite the splendid summer weather, New London was drab and depressed, past its commercial and cultural prime (which had concluded when the whaling fleets disappeared in the 1860s).

Is there anything I can do?" He gave her a tired grin. "Crawl in bed with me." She glared at him, then got up and tossed him a terry-cloth robe she found hanging on the back of the bathroom door. "Meet me in the kitchen. I'll make you a sandwich." "You don't need to make me a sandwich." "But I'm going to." She left the room before he could protest further. In the kitchen, she layered grilled pancetta, tomato and lettuce on toasted thick slabs of sourdough. She added some chopped cornichons, Dijon mustard and fresh snipped tarragon to the mayo, just to show off. Around Bella Vista, her PLT's were legendary. Mac wasn't wearing the robe when he came downstairs. He'd thrown on a pair of lived-in cutoffs, faded in all the right places, and a rumpled but clean T-shirt with a logo from a kiteboarding resort in Australia. She cut the sandwich into quarters and set it on a pottery plate, along with a side of grapes and parmesan chips, and a beer in a frosty mug. He regarded the small feast on the table. "I hope you don't mind if I moan in ecstasy while I eat this." "I'd rather you didn't," she said, helping herself to a quarter of the sandwich. "Cook's tax," she explained.

SOPHIE’S VINAIGRETTE Combine puréed garlic, dill weed, dried oregano, dried pepper flakes, Dijon mustard, sugar, salt, pepper, and grated Parmesan cheese with one part balsamic vinegar and three parts extra virgin kalamata olive oil and emulsify.

Having a big salad every day is a great way to burn through the Daily Dozen. To a base of mesclun greens and arugula, I add tomato, red bell pepper, beans, and barberries, along with toasted nuts if I’m using a fat-free dressing. My current favorite dressing recipe is a Caesar spin-off shared by Dr. Michael Klaper from the TrueNorth Health Center: 2 tablespoons almond meal 3 cloves crushed garlic 3 tablespoons dijon mustard 3 tablespoons nutritional yeast flakes 2 tablespoons white miso 3 tablespoons lemon juice 1/3 cup water Blend and enjoy! (If you have a high-speed blender, you could probably use whole almonds instead of meal.)

Almond Vinaigrette Dressing Serves: 6 1 cup unsweetened soy, hemp, or almond milk 1 cup raw almonds ¼ cup balsamic vinegar 2 tablespoons fresh lemon juice ¼ cup raisins 2 teaspoons Dijon mustard 1 clove garlic Blend ingredients in a high-powered blender until creamy and smooth. PER SERVING: CALORIES 181; PROTEIN 7g; CARBOHYDRATE 13g; TOTAL FAT 12.5g; SATURATED FAT 1g; SODIUM 38mg; FIBER 3.4g; BETA-CAROTENE 1mcg; VITAMIN C 2mg; CALCIUM 122mg; IRON 1.3mg; FOLATE 13mcg; MAGNESIUM 75mg; ZINC 0.9mg; SELENIUM 1.3mcg

Italian Dressing with Roasted Garlic Serves: 4 4 to 8 cloves garlic, roasted (see Note) 1 cup unsweetened soy, hemp, or almond milk ½ cup raw cashew butter 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar or more to taste 2 tablespoons Dijon mustard 2 tablespoons fresh parsley 1 teaspoon dried basil ¼ teaspoon crushed red pepper flakes Pinch of dried oregano ⅛ teaspoon black pepper or to taste Blend ingredients together in a high-powered blender or food processor. Adjust seasonings if necessary. Note: Garlic can be roasted with the entire bulb intact and skin on, or it can be roasted using peeled and separated cloves. Roast at 300˚F for about 25 minutes or until soft. PER SERVING: CALORIES 239; PROTEIN 10g; CARBOHYDRATE 14g; TOTAL FAT 17.4g; SATURATED FAT 3.3g; SODIUM 119mg; FIBER 2.3g; BETA-CAROTENE 131mcg; VITAMIN C 7mg; CALCIUM 112mg; IRON 2.4mg; FOLATE 27mcg; MAGNESIUM 105mg; ZINC 2.8mg; SELENIUM 6.9mcg

Lemon Basil Vinaigrette Serves: 4 2 tablespoons fresh lemon juice 2 tablespoons balsamic vinegar ½ cup water ¼ cup raw almonds or ⅛ cup raw almond butter ¼ cup raisins ⅓ cup fresh basil leaves 1 teaspoon Dijon mustard 1 clove garlic Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 86; PROTEIN 2g; CARBOHYDRATE 11g; TOTAL FAT 4.5g; SATURATED FAT 0.3g; SODIUM 21mg; FIBER 1.5g; BETA-CAROTENE 84mcg; VITAMIN C 4mg; CALCIUM 40mg; IRON 0.7mg; FOLATE 8mcg; MAGNESIUM 29mg; ZINC 0.3mg; SELENIUM 0.8mcg

Pistachio Mustard Dressing Serves: 4 ¾ cup unsweetened soy, hemp, or almond milk ⅓ cup raw shelled pistachio nuts 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 tablespoon Dijon mustard ¼ teaspoon garlic powder Blend all ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 90; PROTEIN 5g; CARBOHYDRATE 7g; TOTAL FAT 5.7g; SATURATED FAT 0.7g; SODIUM 69mg; FIBER 2g; BETA-CAROTENE 27mcg; VITAMIN C 3mg; CALCIUM 86mg; IRON 1.2mg; FOLATE 21mcg; MAGNESIUM 30mg; ZINC 0.5mg; SELENIUM 2.3mcg

Walnut Vinaigrette Dressing Serves: 4 ¼ cup balsamic vinegar ½ cup water ¼ cup walnuts ¼ cup raisins 1 teaspoon Dijon mustard 1 clove garlic ¼ teaspoon dried thyme Blend ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 84; PROTEIN 1g; CARBOHYDRATE 11g; TOTAL FAT 4.2g; SATURATED FAT 0.4g; SODIUM 21mg; FIBER 0.8g; BETA-CAROTENE 3mcg; VITAMIN C 1mg; CALCIUM 20mg; IRON 0.6mg; FOLATE 7mcg; MAGNESIUM 16mg; ZINC 0.3mg; SELENIUM 0.9mcg

Broccoli and Chickpea Salad Serves: 4 For the Salad: 6 cups broccoli, cut into small florets 1½ cups cooked chickpeas or 1 (15-ounce) can no-salt-added or low-sodium chickpeas, drained ¼ cup chopped red onion 1½ cups halved cherry tomatoes ¼ cup pine nuts or walnuts, toasted For the Dressing: ¼ cup fresh lemon juice ½ cup water ¼ cup walnuts ¼ cup pitted and chopped dates 1 teaspoon Dijon mustard 1 clove garlic Steam broccoli until just tender, 5 to 7 minutes. Once cool, combine with chickpeas, onion, cherry tomatoes, and nuts. Blend dressing ingredients in a high-powered blender. Toss salad with desired amount of dressing. Leftover dressing may be reserved for another use. PER SERVING: CALORIES 298; PROTEIN 13g; CARBOHYDRATE 40g; TOTAL FAT 12.9g; SATURATED FAT 1.1g; SODIUM 70mg; FIBER 8.9g; BETA-CAROTENE 809mcg; VITAMIN C 139mg; CALCIUM 119mg; IRON 3.8mg; FOLATE 218mcg; MAGNESIUM 105mg; ZINC 2.5mg; SELENIUM 7mcg

⅓ cup raw apple cider vinegar ⅔ cup extra-virgin olive oil 1½ teaspoons Dijon mustard 1½ teaspoons honey ¼ teaspoon salt ¼ teaspoon black pepper

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

He knew that behind every vagueness of the information, there lay a distinct meaning. The current situation suggested the assignment had been intentionally left vague, not just for him but for everyone involved, perhaps due to concerns about information leaks. Uncertainty dissolves only through action, those who move forward will uncover the answers. For others, the solution remains elusive..." Michael Crow

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce.

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon)   Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell)

If I hadn’t felt so pensive I might’ve looked for the Grey Poupon Dijon mustard.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

savory cheesecakes Makes 24 ½ cup seasoned bread crumbs 2 tablespoons melted unsalted butter 1 8-ounce package light cream cheese 1 egg ½ cup grated Gruyère cheese 1 teaspoon Dijon mustard ½ cup grated Parmesan cheese ¼ teaspoon paprika Salt and pepper ½ 10-ounce package of frozen chopped spinach, defrosted and squeezed dry Green part of 1 scallion, chopped Mini 1. Preheat oven to 350°F, and prepare 24 mini muffin cups by spraying with cooking spray. 2. Mix bread crumbs and unsalted butter and then press into bottoms of muffin tins. 3. Mix all other ingredients in a bowl and divide among muffin tins. 4. Bake for 20 minutes until set and slightly brown and serve warm. Great leftover idea: These are good reheated and crumbled over salads the next day. CALORIES 62 calories FAT 4 grams PROTEIN 3.3 grams SODIUM 159 mg CARBOHYDRATES 3 grams

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

Granting Digby that one can be too emotional about animals, it seems fair to ask if one cannot also be a little to emotional about food. Why is it excessive sentimentality to see rabbits as our harmless fluffy tailed friends, but not excessive sentimentality to go on and on about rabbits soaked in rich gravy with the parsley and Dijon mustard and stock from the paws and head and old England and all the rest?

PIBIL EGGS BENEDICT 1 English muffin 2 slow-poached eggs 4 ounces pulled pork, cochinita pibil-style A pinch of chopped cilantro FOR THE HABANERO HOLLANDAISE: 2 habanero chilies, deveined and seeded 3 egg yolks 1 tablespoon lemon juice 1/4 teaspoon Dijon mustard 1/2 cup butter

To make Honey-Mustard Vinaigrette, add 1 tablespoon Dijon mustard and 1 1/2 teaspoons honey and continue as above.

There is something about the first frost that brings out the caveman--- one might even say the vampire--- in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for boudin noir, otherwise known as blood sausage. You know you've been in France for nearly a decade when the idea of eating congealed blood sounds not only normal, but positively delightful. When I was pregnant, my body craved iron in silly amounts. I could have eaten a skyscraper. It's a shame that it's not on the French pregnancy diet--- forbidden along with charcuterie, liver, and steak tartare. It's true that boudin noir is not the sort of thing I'd buy at any old supermarket. Ideally, you want a butcher who prepares his own. I bought mine from the mustached man with the little truck in Apt market, the same one I'd spotted during our first picnic in Provence. Since our first visit, I'd returned many times to buy his delicious, very lean, saucisses fraîches and his handmade andouillettes, which I sauté with onions, Dijon mustard, and a bit of cream. I serve my boudin with roasted apples--- this time, some Golden Delicious we picked up from a farm stand by the side of the road. I toasted the apple slices with olive oil, sprinkled the whole lot with sea salt, and added a cinnamon stick and a star anise to ground the dish with cozy autumn spices. Boudin is already cooked through when you buy it, but twenty minutes or so in a hot oven gives it time to blister, even burst. I'm an adventurous eater, but the idea of boiled (or cold) boudin makes me think about moving back to New Jersey. No, not really. I admit, when you first take it out of the oven, there are some visual hurdles. There's always a brief moment--- particularly when I serve the dish to guests--- that I think, But that looks like large Labrador shit on a plate. True enough. But once you get past the aesthetics, you have one of the richest savory tastes I can imagine. Good boudin has a velveteen consistency that marries perfectly with the slight tartness of the roasted apples. Add mashed potatoes (with skin and lumps), a bottle of Châteauneuf-du-Pape, and wake me in the spring.

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic. She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish.

Les Oeufs Jeannette (EGGS JEANNETTE) YIELD: 4 SERVINGS WHEN WE WERE KIDS, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad. Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeannette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch. 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic 2 tablespoons chopped fresh parsley 2 to 3 tablespoons whole milk ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) DRESSING 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 2 to 3 tablespoons water Dash of salt and freshly ground black pepper FOR THE HARD-COOKED EGGS: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in the saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 tablespoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. FOR THE DRESSING: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm.

Keep a supply of horseradish, wasabi, and mustards (Dijon, brown, Chinese, Creole, chipotle, wasabi, horseradish, and the unique varieties of regional mustards), and vow to never use ketchup again (especially any made with high-fructose corn syrup).

Serving Size: 1 cup Preparation & Cooking Time: 10 minutes Ingredients: 2 tablespoons Dijon mustard 3 tablespoons honey ¼ cup cider vinegar ½ cup olive oil Instructions: Mix the mustard and honey in a bowl. Stir in the vinegar. Whisk until smooth. Gradually add the oil. Transfer mixture to a glass jar with lid. Refrigerate until ready to use. Nutrients per Serving: Calories 150 Fat 14 g Saturated fat 2 g Carbohydrates 7 g Fiber 0 g Protein 0 g Cholesterol 0 mg Sugars 7 g Sodium 95 mg Potassium 17 mg

2 boneless, skinless chicken breasts (8 ounces each) 2 cups low-fat (1%) buttermilk 1½ teaspoons plus ⅛ teaspoon kosher salt Freshly ground black pepper 2 teaspoons red wine vinegar 2 teaspoons olive oil 1 teaspoon Dijon mustard ¼ small red onion, thinly sliced 1¾ cups thinly sliced green cabbage 1 fresh jalapeño pepper, seeded and thinly sliced 2 tablespoons finely chopped fresh parsley 1 cup panko bread crumbs, regular or gluten-free ½ teaspoon cayenne pepper Olive oil spray (I like my Misto or Bertolli) 4 tablespoons light mayonnaise 4 potato rolls, whole wheat (I like Martin’s) or gluten-free Pound out the thicker end of the chicken breasts so that they are evenly thick (about ½ inch). Cut each breast in half so you have 4 thick pieces. In a medium bowl, whisk together the buttermilk, 1 teaspoon of the salt, and pepper to taste. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to cook, in a large bowl, whisk together the vinegar, olive oil, mustard, ⅛ teaspoon of the salt, and pepper to taste. Add the onion, cabbage, jalapeño, and parsley and toss to combine. Cover and refrigerate until ready to assemble the sandwiches. Preheat an air fryer to 375°F. In a shallow bowl, combine the panko, cayenne, remaining ½ teaspoon salt, and black pepper to taste. Dredge the chicken in the panko mixture, shaking off any excess. Place 2 pieces of the coated chicken in the air fryer basket in a single layer and spray the tops with oil. Cook the chicken for 14 to 16 minutes (depending on the thickness), turning halfway. Spray the other side with oil and cook until golden and cooked through (a thermometer inserted in the thickest part of the breast should read 165°F). Repeat with the remaining 2 pieces of chicken. To assemble the sandwiches, spread the mayo on the bottoms of the rolls. Top with the chicken, then pile ½ cup of the slaw on the chicken. Put the tops of the rolls on the slaw and serve.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

JEAN JACQUES BEEF STEW DIJONNAISE Season and dust with flour small cubes of beef and brown aggressively. Remove meat. Sauté chopped bacon, diced onion, tomatoes, carrots, potatoes, and thyme until soft. Return meat to pan, cover with beef broth, and simmer until meat is tender. Blend in Dijon mustard, splash of heavy cream; reheat and serve.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

1 pound fresh lump crabmeat, drained 1 teaspoon Dijon mustard 6 tablespoons mayonnaise 1 large egg, beaten 1⁄4 cup finely minced onion 2 tablespoons finely chopped flat-leaf parsley 1 teaspoon Worcestershire sauce 1⁄4 teaspoon hot sauce (or to taste) 2 teaspoons fresh lemon juice 1 teaspoon Old Bay Seasoning

1 can sardines in oil Only Ruby Brand boneless and skinless - in oil - from Morocco 1 dollop Dijon mustard small handful cornichons small handful Triscuit crackers 1 parsley branch Buckle the can after you open it to make it easier to lift the sardines out of the oil without breaking them. Stack the sardines on the plate the same way they looked in the can—more or less. Don’t crisscross or zigzag or otherwise make “restauranty.” Commit to the full stem of parsley, not just the leaf. Chewing the stems freshens the breath.