Posts Tagged With: medieval

Dijon Mustard

French Appetizer



1/2 medium yellow onion
2 cloves garlic
1 cup dry white wine
1/2 cup mustard, dry
1 1/2 tablespoons honey
1/2 tablespoon vegetable oil
1/2 teaspoon salt


airtight jar


Mince the onion and garlic. Put wine, onion, garlic in pot. Cook at high heat until wine boils. Stir frequently. Reduce heat to low and simmer for 5 minutes. Stir occasionally. Pour mixture through colander into mixing bowl. Let liquid cool.

Add mustard to mixing bowl. Stir with whisk until mixture is smooth. Add wine/garlic/mustard, honey, vegetable, and salt to pot Simmer for about 10 minutes or until liquid thickens. (Don’t look down too long at pot. The vapor will make your eyes sting.) Let cool. Pour into airtight jar. Keep refrigerated. The Dijon mustard will get slightly milder over the next 5 days.


1) Ancient doctors used mustard to cure toothaches, epilepsy, and PMS, increase blood circulation, clear sinuses, and stimulate appetite. It had indifferent success in curing death as shown by the mustard found in King Tut’s tomb. Listen to the comedian Steve Martin & the Toot Uncommons sing the praises of King Tut.

2) Many cultures scatter mustard seeds around the home to repel evil spirits. Bear traps are a good way to tackle bad spirits taking on animal form. Leaving lutefisk outside your door wards off all spirits ethereal or corporal, including mimes selling aluminum siding door to door.

3) Indeed, people in medieval Paris could buy mustard by the wheelbarrow. This facts suggests lots of door-to-door mimes ran around back then. On the other hand, there is scant evidence of 13th-century Parisian homes, stone, wood, or otherwise, being adorned with aluminum siding.

4) Canada is the largest producer of mustard. There aren’t many evil spirits in Canada. See?

My cookbook, Eat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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Greek Lemon Potatoes

Greek Entree



6 potatoes
3 garlic cloves
4 tablespoons lemon juice
1 1/2 tablespoons olive oil
1 bay leaf
1/2 teaspoon oregano
2 teaspoons lemon zest
1 parsley
1/4 pepper
1 teaspoon rosemary
1 teaspoon salt
1/2 thyme
1/2 cup chicken broth


Preheat oven to 425 degrees.

Peel potatoes. Cut potatoes into 1″ cubes. Mince garlic cloves. Put all ingredients except potato cubes in mixing bowl. Mix with fork or whisk. Put spice/herb/mixture in casserole dish. Add potato cubes. Turn potato cubes around until coated with spice/herb mixture.

Put casserole dish in oven. Bake at 425 degree for 1 hour to 90 minutes or until potato is tender and starting to turn golden brown.


1) Rosemary has long been held to improve memory.

2) Rosemary was sometimes worn at the wedding ceremony to remind the happy couple to always remember their wedding vows and to bring good luck. At funerals, it meant the living would always recall the dearly departed.

3) The Chinese used rosemary to get rid of headaches and cure baldness.

4) Rosemary has long been held to improve memory.

5) The Greeks thought rosemary could aid the liver and improve digestion.

6) In the wonderful British television series, “All Creatures Great and Small,” the main characters wax ecstatic over the prospect of having rosemary added to lamb. This is the only time out of more than a hundred episodes that they ever mention a spice or a herb.

7) Rosermary branches were used in Medieval Europe to combat the plague.

8) Rosemary is a safe herb for “brown thumbs” to grow.

9) Rosemary is connected with the Virgin Mary. Their flowers obtain their color from the shawl Mary placed over the shrub.

10) Rosemary is a happening herb.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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