The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

Split Pea Soup, a Swedish Tradition

Posted on February 24, 2015 at 10:00 AM

See Elegant Soup and Pasta for M-J's Split-Pea Soup

Making French Bread

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


M-J's Elegant Meatloaf

Posted on May 12, 2012 at 9:20 AM

Lining an Oven-Proof Baking Dish with Bacon

Perfectly-Cooked Eggs are Enveloped in Ground Beef Mixed with Sage, Savoury, Parsley, One Raw Egg, Sautéed Onions and Yellow Peppers ~~©M-J de Mesterton~~ Elegant Meat-Loaf, Baking in a Moderate Oven for an Hour
Elegant Bacon and Egg Meatloaf is Served
 Meatloaf can be elegant!
M-J's Elegant Bacon and Egg Meatloaf, Ready to Slice ~~©M-J de Mesterton~~

Croques Monsieurs

Posted on March 24, 2012 at 8:55 PM
The Elegant Cook's method for preparing croques monsieurs appears on the Elegant Luncheon page.
©Jeanne "M-J" de Mesterton

Home-Made French-Style Bread

Posted on December 30, 2011 at 2:30 PM

M-J's Home-Made French Bread

American flour is very soft, even the unbleached variety. So, authentic French-style bread in the U.S. is difficult to make. If you can locate unbleached white flours from France or Italy, they are perfect for making baguettes. To make French bread or baguettes like the ones shown in my photograph, I use my own starter for the dough, let it rise twice before I form it into loaves, and place a small pottery bowl of water in a very hot oven while the baguettes are baking. This moisture creates a crispy crust.

Here is a good recipe for home-made French-style bread, by King Arthur Flour company:

For more elegant bread recipes, please visit M-J’s page, The Elegant Cook's Bread Recipes.

©M-J de Mesterton 2011

Elegant Chicken Dish

Posted on July 26, 2011 at 8:56 AM
Guerrero of Irvine, Texas: Thin and Elegant Raw Flour Tortillas, "Ready for the Comal (grill-pan)" 
Roll and serve with a pitcher of salsa picante (mine is made with Chiles Serranos en Escabeche by  La Costeña (México), blended with a can of chopped tomatoes, lime and cilantro).
Elegant Mexican Style Luncheon

Recipes from Cyprus

Posted on June 3, 2011 at 12:11 PM

Recipes from Zita Dairies of Paphos, Cyprus

M-J's Pita Bread Recipe

Yield: 8 Pitas Ingredients 3 cups of unbleached white flour 1 1/2 teaspoons of salt 1 tablespoon of sugar 2 teaspoons of yeast 11/2 cups of warm water 2 tablespoons of butter or your favorite vegetable/peanut oil Preheat oven to 400 degrees Fahrenheit. Mix the dry ingredients together in a large bowl. Add oil/butter and water. Knead for ten minutes. Form the dough into a ball and coat with oil, set into a bowl, and let rise for 90 minutes. Punch down your dough-ball, then divide it into 8 balls. Dust them with flour on both sides and, using a rolling-pin, flatten them into discs. Bake the pitas in your 400* oven on a stone or heavy, flat pan for approximately 5 minutes. ©M-J de Mesterton 2010

Elegant Sandwich Rolls

Posted on January 23, 2011 at 4:10 PM
Hamburgers can be elegant when served in buns that you make at home. Please see The Elegant Cook for M-J's original recipe, on the Bread page.

Scandinavian Cinnamon-Toast

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

M-J's Elegant Guacamole

Posted on May 16, 2010 at 9:02 PM

See Dinner and Drinks Parties, bottom of page.

Elegant Quiche Lorraine

Posted on February 18, 2010 at 2:46 PM