Sunday, June 14, 2009

my foodie

He won me over with black beans and fresh mexican cheese on bolillos. My husband is a wizard with good quality fresh ingredients. He likes to combine several recipes to see what he comes up with, and it is always delicious.

He manages to take a limited budget and create amazing meals. The way to this woman's heart was most definitely and continues to be through her stomach.

We had hamburgers tonight. Why? Because a gift of mustard seed inspired him to make homemade mustard. Yum.

From A burger with homemade everything, Gourmet June 2009

Homemade mustard
1/2 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 1/4 tsp sugar

Soak mustard seeds in vinegar and water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover.) Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth, about 2 minutes. Thin to desired consistency with additional water and season with salt. Mustard keeps, chilled, 1 month.

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