Roasted Garlic Mustard Food

ROASTED GARLIC MUSTARD

Steps:

• Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS

Steps:

• Preheat oven to 350F degrees.
• Slice small slits all over the pork loin; insert the garlic slivers into the holes.
• Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
• Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
• Remove from the oven, and let rest for 5-10 minutes before slicing.

ROASTED GARLIC AND MUSTARD DIPPING SAUCE - WEIGHT WATCHERS

Steps:

• Bring the broth to a boil in a saucepan. Stir the water into the cornstarch in a small bowl and drizzle it into the simmering broth, stirring constantly until the mixture boils and thickens, about 1 minute.
• Remove the pan from the heat; add the vinegar, garlic, mustard, and honey. Let the mixture cool completely; then drizzle in the oil, salt, and pepper, whisking constantly. Serve in small cups.
• Cooks Tip: To reserve any unused roasted garlic, peel the cloves and place them in a small jar. Cover with cooking or salad oil; then cover jar and refrigerate for up to 4 days. Use the oil in other sauteed dishes that would benefit from subtle roasted garlic aroma.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

MUSTARD AND GARLIC ROAST GOOSE

Steps:

• For goose:
• Position oven rack in bottom third of oven and preheat to 425°F. Remove excess fat and skin from main body cavity and neck cavity. Pierce goose with sharp fork, especially where fat is thickest on legs and lower breast. Sprinkle cavities and skin with salt and pepper. Tie legs together to hold shape. Place goose, breast side down, on V-shaped rack set in roasting pan. Add enough water to pan to reach depth of 1/2 inch. Roast 40 minutes. Spoon off fat from surface of liquid in pan; reserve 1/4 cup fat.
• Reduce oven temperature to 350°F. Using tongs as aid, turn goose onto 1 side. Roast 30 minutes. Turn goose onto second side. Roast 30 minutes.
• Whisk mustard, lemon juice, garlic, salt, pepper, and savory in small bowl to blend. Turn goose breast side up. Brush goose with mustard-garlic mixture. Roast until meat thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced with fork, about 50 minutes. Transfer goose to platter; tent loosely with foil to keep warm. Reserve pan juices.
• Meanwhile, prepare stock:
• Bring all ingredients to boil in large saucepan. Reduce heat to medium and simmer, uncovered, until reduced to 3 cups, occasionally skimming surface, about 1 hour. Strain stock into bowl; spoon off fat.
• For gravy:
• Spoon off fat from top of reserved juices in roasting pan. Add 1/2 cup Port to pan. Place roasting pan atop 2 burners and boil until mixture is reduced to 1 cup, whisking occasionally, about 5 minutes. Whisk flour and reserved 1/4 cup fat in medium saucepan over medium-low heat until roux is light brown, about 5 minutes. Gradually whisk in Port mixture and 2 1/2 cups degreased stock. Simmer until gravy thickens enough to coat spoon, whisking constantly, about 3 minutes. Stir in 2 tablespoons Port. Season with salt and pepper. Carve goose and serve with gravy.