|Posted on July 10, 2016 at 6:00 PM|
|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
|Posted on April 10, 2016 at 5:50 PM|
|Posted on April 7, 2016 at 1:45 PM|
|Posted on April 7, 2016 at 1:35 PM|
©M-J de Mesterton
|Posted on December 28, 2015 at 2:40 PM|
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
|Posted on August 17, 2015 at 9:15 PM|
Green Chiles Grown in Hatch, New Mexico, are Roasted for Addition to Burgers and Enchiladas
|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.
|Posted on May 1, 2015 at 10:55 AM|
|Posted on April 30, 2015 at 10:25 AM|
©M-J de Mesterton 2011
Radishes with Soft Butter, a Traditional Component of Breakfast in France: the Elegant Radish is a Liver-Tonic
|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
|Posted on March 22, 2015 at 9:40 AM|
With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream
Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.
~~©M-J de Mesterton 2006
|Posted on February 26, 2015 at 11:15 AM|
Please Visit ELEGANT SALAD at the Elegant Cook
|Posted on February 15, 2015 at 4:45 PM|
I made this classic Reine de Saba (Queen of Sheba) cake using Julia Child's recipe, which I found in The French Chef Cookbook, page 285. I believe it is also somewhere on the web. ©M-J de Mesterton
|Posted on December 21, 2014 at 8:40 PM|
|Posted on May 8, 2014 at 3:50 PM|
|Posted on March 18, 2014 at 1:25 PM|
|Posted on March 2, 2014 at 9:25 AM|
Sesame dressing tops an elegant salad of thinly-sliced Romaine lettuce, brown rice and diced Fuji apples. ©M-J de Mesterton 2007 For more of M-J's elegant macrobiotic dishes, please visit the Elegant Macrobiotics page.
|Posted on November 24, 2013 at 4:30 PM|
It seems that everyone adores pecans, either prepared in pastries or raw. The following recipe transforms this popular American nut into a simple, savoury canapé. I have been making these elegant, crispy pecans to accompany drinks at festive gatherings for two decades.
M-J's Pan-Roasted Party Pecans
In a large pan, melt two tablespoons of butter over medium heat. Add a half-teaspoon of seasoning salt. Pour into this mixture three tablespoons of Worcestershire sauce. If desired, sprinkle in some cayenne pepper to your taste. Mix. Into the pan, add your three or more cups of whole, raw pecans. Using a wooden spoon, stir these seasoned nuts frequently over a medium flame. Remove one, let it cool a minute, taste and adjust your seasonings accordingly. Continue to stir pecans, roasting them on both sides. When the pecans become a bit darker but are not burnt, they are ready to spread out on a large platter to cool. Once these savoury pecans are room-temperature, they will have assumed a crispy and non-greasy consistency. Serve immediately or store them in an attractive tin, where they will last approximately two weeks.
COPYRIGHT M-J de Mesterton 2013
|Posted on December 3, 2012 at 4:20 PM|