The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

M-J de Mesterton's Elegant Cook Notes
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Pizza Baked in de Buyer Pan

Posted on June 19, 2016 at 1:40 AM

An elegant, medium-sized pizza develops a beautifully browned crust in a French-made pan by de Buyer. I use traditional pain de mie dough for a perfect crust every time. ©M-J de Mesterton 2016

Elegant Pantry

Posted on April 10, 2016 at 5:50 PM

M-J's Japanese Ginger Jar

Posted on April 7, 2016 at 1:45 PM

M-J stores candied ginger in this antique jar made in Japan for export.

M-J's Chocolate Tart

Posted on April 7, 2016 at 1:35 PM
An ordinary Saturday is celebrated with red-orange roses and a home-made chocolate tart.

©M-J de Mesterton

Kindzmarauli, Red Wine of Georgia

Posted on April 7, 2016 at 1:20 PM


Kindzmarauli; a semi-sweet red wine, traditionally aged for 2 years, is produced in the Kvareli region of Georgia, from Saperavi grapes.

Kindzmarauli is a naturally semi-sweet red wine. The ripeness of the purple Saperavi grapes from which this dessert wine is made is balanced by fine, soft-textured tannins. Similar to Port, Kindzmarauli has achieved recognition throughout Europe for over half a century, owing to its supreme quality and magnificent taste.

Kindzmarauli is a legendary name in Russia, where this wine remains a coveted commodity among the new connoisseurs. Saperavi wine has a very dark, rich, ruby-red colour. Its notes of berries and fruit complement beef dishes, cheese, and dessert.

©M-J de Mesterton

Spaetzle-Chicken Soup

Posted on December 28, 2015 at 2:40 PM

I chopped some red onion, celery and carrots, and sautéed them in olive oil. I added the other usual ingredients: chicken bits and a lot of bouillon, then a few cups of homemade spätzle that I had stored in the freezer. I created more flavour with red peppercorns and dried parsley. Similar soups appear on the web. This is my own version of chicken soup with dumplings--tiny ones called spätzle that are nutritious and slightly al dente. My mother, Lorraine, introduced me to this nutritious pasta named after sparrows. It is traditional fare in Alsace-Lorraine, Switzerland and Bavaria. There are many delicious ways to serve this economical ingredient, including with haricots verts and bacon, with walnut pesto, and with cinnamon, nutmeg and butter. Click Here to Read M-J's Main Website, Elegant Survival

Elegant Pineapple Cake

Posted on December 28, 2015 at 12:05 PM
White or vanilla cake mix is prepared then poured over butter, brown sugar and pineapple rings in an oval Le Creuset baking-dish, and baked at 350° for forty-five minutes.  After fifteen minutes of cooling, an oval platter is placed on top of the pineapple upside-down cake, then turned over and the cake is elegantly inverted to reveal the delicious topping. The pineapple creates steam that makes the cake rise a little higher than usual, and imparts a lovely texture to this classic American dessert. ©M-J de Mesterton Click Here to Read M-J's Main Website, Elegant Survival

Pogne de Romans

Posted on December 27, 2015 at 12:45 PM

Boil-and-Freeze Spuds

Posted on November 8, 2015 at 8:10 PM


Boiling a Whole 10-Pound Bag of Potatoes, Economizing on Energy ©M-J de Mesterton 2015 Boiling a Whole 10-Pound Bag of Potatoes Uses Less Energy than Little Batches


To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes. Reserve the Potato-Water to Use as Fertilizer for Your Garden ©M-J de Mesterton Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton

When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants with them.

The potatoes, after having been drained of hot water, sat in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. Depending on what you iintend to use the potatoes for, they may be frozen in their skins, which is a breeze.

I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browned and mashed potatoes.

©M-J de Mesterton 2015

Austerity Cookery

These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and Malabar pepper: the little spud, jacket included, was delicious!

Elegant Blanched Potatoes

Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today's produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday's chocolate pie.

Pre-Boiled and Peeled Potatoes in the Freezer

Grown in the West: Palouse and Blue Bird

Posted on September 13, 2015 at 8:30 PM

Hatch Green Chiles in Season

Posted on August 17, 2015 at 9:15 PM

Green Chiles Grown in Hatch, New Mexico, are Roasted for Addition to Burgers and Enchiladas

M-J's Elegant Ravioli

Posted on June 12, 2015 at 12:00 PM
Home-Made Pasta all'Uovo (Fresh Egg Pasta) Is Easy to Stuff with Your Favourite Ingredients
M-J's ravioli contains Parmigiano cheese, cottage cheese, a beaten egg, pine nuts and parsley.
©M-J de Mesterton, Elegant Cook 2015

M-J's Elegant Baked Alaska

Posted on May 22, 2015 at 4:00 PM

M-J baked two individual meringue-covered desserts on oven-proof McCoy plates. These small baked Alaska plates are perfect for an elegant luncheon. 

Baked Alaska, an Elegant Dessert

Individual Baked Alaska desserts were prepared on oven-proof McCoy "brown drip" plates.

M-J's Simple Instructions:

Classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned.


©M-J de Mesterton 2011

M-J's Elegant Macrobiotic Dish

Posted on May 22, 2015 at 1:30 PM

Shredded apples and finely-chopped Romaine lettuce adorn a bed of brown rice, See Elegant Cook for M-J de Mesterton's macrobiotic recipes. 

Elegant Breakfast Radishes

Posted on May 1, 2015 at 10:55 AM

M-J's Buckwheat Ravioli

Posted on April 30, 2015 at 1:20 PM

Home-Grown Radishes

Posted on April 30, 2015 at 10:25 AM
The Elegant Radish, Edible in its Entirety
The Elegant, Entirely Edible Radish, an Easy-to-Grow Vegetable
Salad with Radish Greens, Photo Copyright M-J de Mesterton
Three ounces of radish greens contain on average 200mg (20% RDA) of calcium. They also provide 13% of the human RDA (recommended daily allotment) of iron, and  vitamins A (280% RDA) and C (173% RDA). All vegetable-greens are high in vitamin K. magnesium and other beneficial minerals.
This elegant salad is composed of radish greens, cucumbers, and home-roasted almonds. My dressing is a vinaigrette made with white wine vinegar, olive oil, dry mustard, salt, and a few drops of honey.
©M-J de Mesterton 2011

Radishes with Soft Butter, a Traditional Component of Breakfast in France: the Elegant Radish is a Liver-Tonic
Radishes, a Natural Hangover Remedy
Radishes, a Natural Hangover Helper

Health-Promoting Tubers and Vegetables

Posted on April 28, 2015 at 11:40 AM

Labels: Antioxidant Turmeric, Celery, Cucumber, Elegant Survival, Elegant Vegetables, Ginger, Ginger Root, Health-Benefits Turmeric, Red Onion, Turmeric Okinawa Diet, Vegetables for Good Health, Yams

ARTICLE at Natural News: Turmeric for Cancer-Prevention