21 July 2012

203/366 mustard dressed potatoes with eggs and baby chard

Hubs made us a light, summery dinner tonight. He found a recipe for Baked Mustard Dressing in the latest issue of Food & Wine magazine. My mustard-loving husband has a wide assortment of mustards on hand at all times, so he was able to prepare this dressing with a hand-selected mustard pairing. (I don't think I've ever typed “mustard” so many times.) He tossed the dressing with some red potatoes and added some perfectly cooked eggs. I grabbed some swiss chard from the garden for the side. Perfect summer dinner.

3 comments:

Cathy said...

Your husband has an assortment of mustard on hand and he cooks dinner? Who is this man? My husband has an assortment of dirty socks on hand.

T said...

It should be pointed out that the eggs were a first crack (pun intended) at medium cooked eggs. They turned out exactly as desired and were outstanding; the yolks weren't messy like soft yolks, but the soft gel also didn't suck the moisture out of your mouth like hard-cooked yolks. I recommend trying them sometime.

Grandpa Bill said...

Cathy: A word of explanation is probably useful. Risa's husband, like Risa, is the product of parents who rejected most traditional roles. His father, like me, is a joyous, adventurous cook who cultivates a wonderful garden and excels at Chinese cookery (fishing for an invite here).

Both families raised our children to be bold and self-sufficient, and to have a good time doing so. Uniting a child from each family can only lead to good things!

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