Original, seasonal recipes by Susan S. Bradley
Mostarda has been showing up with some frequency on restaurant menus of late and after tasting it for the first time with a succulent grilled pork chop at Nel Centro a couple of years ago, I was smitten. It was LOVE at first bite.
Imagine fresh or dried fruit glazed in a sweet, spicy syrup with a subtle or not so subtle mustard kick. As good as that pork chop was, I could have eaten an entire plate of the mostarda.
I was walking through the Portland Farmers Market a couple of weeks ago and did a double take on a stack of orange cauliflower. I adore cauliflower (the earthy flavor, the crunchy or creamy texture), and the only nit I can pick with this lovely vegetable is its color. It gets lost on a white plate and looks pallid and unimaginative next to other basic ingredients I love, such as potatoes, rice, pasta, and poultry.
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