My go-to ingredient of late is Dijon mustard. The condiment can do more than lather a slice of bread for a sandwich. My favorite Dijon combination includes olive oil and sherry vinegar. The mixture lifts roasted or steamed cauliflower to another level and provides a pleasant tang to raw kale for a salad. The combo of Dijon and sherry vinegar is appealing because the vinegar provides a touch of sweetness to mellow the mustard’s acidity. I’ve even spread Dijon atop a salmon fillet. The mustard acts as a glue for fresh herbs atop the fish. Roast the fish in a 425-degree oven for 12 to 14 minutes for a quick lunch or dinner.
On an unrelated note, my aunt and uncle sent a gift basket for Christmas that included a bottle of the 2010 CottonWood Creek Cellars red table wine. The organic blend from Madera, Calif., combines Merlot grapes (29 percent) with “dry red” grapes (71 percent), according to the CottonWood website. The fruit-forward wine tastes like cherries and plums with a touch of tannin. Drink with a burger, red-sauced pasta, or lamb.
Oh, I finished my master’s journalism program at the University of Southern California in December. Thanks for all your prayers.
Awaken Your Appetite 