|Posted on October 22, 2014 at 5:30 PM|
I use a wooden clothes-drying rack when I make pasta all'uovo (egg noodles). My recipe: four cups of flour, five medium eggs, one teaspoon of salt and 1/3 cup of water, all mixed together into a stiff dough. I employ a Kitchenaid pasta-rolling attachment and a Kitchenaid pasta cutting-wheel to create these fettuccine-style strips. When they are sufficiently dry, the noodles are boiled for two minutes in salted water or diluted chicken-stock. Any excess pasta is stored in a tall container. ~~Copyright M-J de Mesterton ©2014
|Posted on December 28, 2013 at 7:35 PM|
|Posted on May 25, 2012 at 9:55 AM|
Making French-Style Bread at Home is a Slow but Very Rewarding Process.... Proper French Bread Flavour and Texture are Achieved after Five Hours
A POPULAR FRENCH BREAD RECIPE: CLICK HERE
|Posted on March 3, 2012 at 11:25 AM|
http://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&Operation=GetAdHtml&ID=OneJS&OneJS=1&source=ss&ref=ss_til&ad_type=product_link&tracking_id=theelecoo-20&marketplace=amazon®ion=US&placement=B000O9X8VU&asins=B000O9X8VU&show_border=true&link_opens_in_new_window=true&MarketPlace=US"> </iframe>" target="_blank">Pimentón de la Vera, the smoked paprika of Spain is made from several varieties of red capsicums or peppers. The ripe capsicums are placed on racks above an oak-wood fire, and are flipped-over daily by their respective growers, so that they are evenly roasted on both sides. This venerable old drying procedure usually endures for two weeks.
Once fully dried, the capsicum-stems and most of the peppers' cores are removed. Then, these sweet, smoky-flavoured red capsicums are ground slowly in traditional stone mills which are now powered by electricity. The resulting paprika or pimentón is packed in rectangular spice cans and distributed to markets in Spain and around the world. The price for 70 grams of smoked paprika imported from Spain to the United States lies anywhere between five and fifteen USD, depending upon the purveyor. Pimentón de la Vera is available on-line at Amazon.com as well as at La Tienda. Pimentón is nearly always a component of Spanish paella, and is an excellent spice-rub, imparting an interesting, piquant barbecue flavour to various meats. The oak-wood smoking process used in La Vera, Spain, gives their paprika a very special, unique quality.
©M-J de Mesterton <A HREF="http://ws-na.amazon-adsystem.com/widgets/q?rt=ss_ssw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Ftheelecoo-20%2F8003%2F68bc12ef-348c-4560-8799-59978f7a046f&Operation=NoScript" mce_HREF="http://ws-na.amazon-adsystem.com/widgets/q?rt=ss_ssw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Ftheelecoo-20%2F8003%2F68bc12ef-348c-4560-8799-59978f7a046f&Operation=NoScript">Amazon.com Widgets</A>
|Posted on January 6, 2011 at 11:34 AM|
M-J's Elegant Sauce Ragú: my original meat sauce recipe appears on the Elegant Meat Dishes page.
|Posted on November 3, 2010 at 10:15 AM|
M-J's Scandinavian Style Cinnamon Toast
I soak some day-old home-made bread in milk, cream, a dash of salt, cinnamon and sweetener for a half-minute, sprinkle with cinnamon and sugar, then bake it on a buttered baking sheet in a low oven (250*) until lightly browned and dry. Let it sit overnight in the oven for a real crunch. Optionally, you can remove the toast after baking it for an hour, and re-coat it in the milk, cream and cinnamon batter, sprinkle it again with cinnamon and sugar, then bake again for as long as you believe necessary. This toast is usually dunked into coffee, as it is meant to be very crunchy.
©M-J de Mesterton 2010
|Posted on June 30, 2010 at 11:19 AM|
Modern Hunting Guide www.activelyhunting.com/
There may come a day when you can't depend on supermarkets and transportation. This means foraging among potentially poisonous plants for something edible, or even hunting for food. Anyone who has grown their own vegetables knows what a dodgy and difficult endeavor it is, especially when you cannot access a never-ending supply of water. An informative, extensive web-page for hunting instruction was presented to me this morning by Elegant Cook site member, Sean: Modern Hunting Guide.Thanks, Sean--nice work!
|Posted on April 18, 2010 at 12:19 PM|
My Swedish grandmother taught me to cook eggs as slowly as possible for the best texture and flavour. This advice applied to both scrambled and fried eggs. Keeping the cooking temperature as low as possible and cooking your bacon very slowly will keep it in good shape.
|Posted on February 11, 2010 at 2:29 PM|