Pamela Toman

Tag: dijon

Sausage, Dill, Beans and Cabbage

Tangy and tasty, dill-forward.

Could serve with mashed potatoes and/or crusty bread. Could roast an apple with the cabbage. Could use tempeh in paprika underneath the cabbage rather than sausage on top of it.

Ingredients Step
Heat oven to 450 degrees. Line 2 sheet pans with foil.
2 lb. cabbage, cut into wedges
oil		 Toss cabbage and sausages with oil. Roast without flipping until cabbage is tender and charred in spots, about 25-30 minutes -- but set a timer for 15 minutes to add sausages.
4 sausages
oil		 Halfway through bake time, nestle lightly oiled sausages on top of cabbage.
¼ c. olive oil
¼ c. red wine vinegar
¼ c. dill, chopped
1 shallot, finely chopped
4 t. Dijon mustard
salt
pepper		 Stir together into a vinaigrette.
14 oz. white beans, rinsed (1½ cups, from ½ c. dry) Stir to combine with vinaigrette. Let marinate.
Turn off the oven when the cabbage is ready. Then dump the beans and vinaigrette on top of the cabbage, and let sit in the turned-off oven for 5 minutes before serving.

Source: Ali Slagle (NYT)

Sausage, Dill, Beans and Cabbage was published on 25 April 2026.

Recipe uses: sausage, dill, white-beans, cabbage, dijon

Deviled Eggs

Somewhat fussy, but a great appetizer or side dish for a vegetarian meal.

A quintessential make-ahead recipe. Buy the eggs a week ahead of time, hardboil them 1-2 days ahead of time, slice and mix the filling 24 hours ahead of time, then pipe and serve on the desired day.

It can be easiest to peel the eggs if you shake them around in a mug while still a bit warm.

White eggs are the least likely to have blood spots.

I keep buying Sir Kensington's mayo because it doesn't use soybean oil -- but it also doesn't smell very appetizing. Next time let's look for another option.

Ingredients Step
12 white eggs At least 24 hours before hardboiling, set the eggs on their sides in the fridge. (This will help the yolks be in the center of each egg.)
ice water Steam cold-from-the-fridge eggs for ~14 minutes, then plunge them directly into a well-established ice water bath. If the ice bath has not been established for 10+ minutes, steam the eggs 1-2 minutes less. (Boiling water goes in the pan before the steamer basket full of eggs,because pouring boiling water on top of the eggs will crack the shells.)
Peel and slice eggs in half, separating the yolks into a medium bowl. Place the whites on a paper towel.
4 T. pickles Chop finely.
egg yolks
⅓ c. mayonnaise (or part Greek yogurt)
diced pickles, from above
? 1 T. pickle juice
? 1 T. dijon
? 1 T. white vinegar
black pepper
salt		 Mash together with fork until smooth consistency. Taste and re-season as needed. When delicious, spoon into a corner of a plastic bag. (The bag can be stored overnight in the fridge to let flavors meld and/or as make-ahead.)
Dry the whites.
Snip off the very corner of the egg yolk mixture bag. Pipe filling into whites.
paprika Garnish.

Deviled Eggs was published on 3 October 2025.

Recipe uses: eggs, dijon, mayo

Double-Baked Potato

It's nice to bake one extra potato so they can be extra-stuffed, and as insurance against breaking one of the shells.

Ingredients Step
Preheat oven to 400 degrees Fahrenheit.
4 baking potatoes, scrubbed Bake until tender -- ideally in oven so the skins firm up, but microwave is fine too. If in microwave and they are normal sized, stab all over with a fork then microwave it for 5 minutes, flip, and 5 minutes more.
½ c. milk
1 t. Dijon
¾ c. cheddar, grated
½ t. salt
¼ t. pepper		 Cut potatoes in half lengthwise. Scoop out the flesh. Mash it all together. Maybe whip until light & fluffy. Spoon into reserved skins.
¼ c. cheddar, grated Sprinkle.
Bake another 10 minutes at 400 degrees, to brown the tops.

source: my grandma

Double-Baked Potato was published on 22 November 2023.

Recipe uses: dijon, cheddar, potato