I never let other cooks tell me what to do. So why should I use this space to tell anyone else how to cook?
Sure, I pay attention to the ideas of others. But I don't like to follow their recipes to the measurement.
The recipe here for Triple Mustard Sauce is a good example: It was crossbred from at least three cookbook recipes I've admired.
You can change it more if you want. Sometimes I add cream to it to pour over broiled veal chops. Or it's good as is as a marinade for a tri-tip roast to be grilled or on roasted or grilled chicken. So I'm not going to tell you what to use it on. Think for yourselves.
Whatever this sauce goes over would be complemented by wild rice with some fresh herb. I like thyme.
My friend makes a fine salad of watercress and pears that would round the meal out nicely. I've added some toasted walnuts to the salad, but you can leave them out and do it my friend's way. It's only a suggestion.
TRIPLE MUSTARD SAUCE
3 tablespoons Dijon mustard
3 tablespoons hot English mustard
3 tablespoons whole-grain mustard
1/3 cup olive oil
1/3 cup white wine
2 tablespoons honey
1 tablespoon chopped chives
1 1/2 teaspoons minced shallot
Combine mustards, olive oil, wine, honey, chives and shallot in bowl. Blend thoroughly and season to taste with pepper. Use as marinade, basting sauce or accompaniment to grilled, broiled or roasted meats or chicken. Makes about 1 1/2 cups.
SALAD OF WATERCRESS, WALNUTS AND PEARS
1 pear, peeled and julienned
1 teaspoon lemon juice
2 bunches watercress, stems removed
1/3 cup crumbled Roquefort or Gorgonzola cheese
1/3 cup toasted walnuts
1/4 cup walnut or vegetable oil
2 tablespoons wine vinegar
Sprinkle pears with lemon juice. Combine with watercress, cheese and nuts.
In separate bowl, whisk oil with vinegar, sugar and salt and pepper to taste. Pour dressing over salad and toss lightly. Serve on individual salad plates. Makes 4 servings.