The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

M-J de Mesterton's Elegant Cook Notes
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M-J's Elegant Celery Soup

Posted on April 23, 2015 at 4:05 PM

When I put my original cream of celery soup recipe on the internet in 2006, it was the first and only one there. It is a simple process: sauté some finely chopped celery in butter with salt, pepper and herbes de Provence until just slightly browned and soft. Clear a little space in the bottom of the pan, where you will make a roux by melting a tablespoon of butter, adding a tablespoon of flour to it and lightly browning the mixture. Slowly incorporate a cup of milk or cream into the pan, continuing to stir everything together, When the soup is thick, add water and milk or cream as desired. Use your own judgment as to measuring ingredients. For a finer consistency to the celery in this soup, run a hand-blender in the pot, which will make it beautifully smooth.

©M-J de Mesterton 2015

Elegant Artichoke Casserole

Posted on April 1, 2015 at 2:45 PM

 Fresh, dry spinach and canned artichoke hearts are arranged in a buttered baking dish.
Softened cream cheese, mayonnaise, and a little milk to facilitate spreading, are whipped together into a topping.
The assembled artichoke-spinach casserole is baked in a medium-hot oven for 35 to 45 minutes.
©M-J de Mesterton 2015

Elegant Crème Fraîche

Posted on March 22, 2015 at 9:40 AM

Crème Fraîche

This Recipe Makes Two Cups

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

Pasta Papillon

Posted on March 21, 2015 at 6:05 PM

Pasta Goes Formal in M-J's Home-Made Bow-Ties

Elegant Salad

Posted on February 26, 2015 at 11:15 AM

Please Visit ELEGANT SALAD at the Elegant Cook

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

Reine de Saba

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

Adzuki Bean Tostada

Posted on January 23, 2015 at 1:30 PM

Christmas Treats from the 1960s

Posted on December 21, 2014 at 8:40 PM
Pineapple-Cream Cheese Dip with Ritz Crackers, and Candy Canes, Memories of Christmas in the Early 1960s ©M-J de Mesterton 2014 Click Here to Read M-J's Main Website, Elegant Survival

Health-Promoting Cayenne Pepper

Posted on December 21, 2014 at 8:35 PM
  Four Benefits of Cayenne Pepper, at Natural News 

Elegant Cayenne Pepper Plant

Cayenne Pepper: a Health-Promoting Fruit, Used for Spicing Many Dishes

Capsaicin-Rich Cayenne Peppers are a Heart-Tonic and Anti-Inflammatory Fruit
      Click Here to Read M-J's Main Website, Elegant Survival

Making Yoghurt Cheese

Posted on December 7, 2014 at 4:00 PM

Instead of spending lots of money on disappointing, so-called "Greek Yoghurt", which is usually not pure product (I call it "faux yogh"), strain your own. I've had yoghurt in Greece. It is wobbly, not very thick, and often made with sheep's milk, which yields a strange taste compared with cow's milk products. Real thick yoghurt or yoghurt cheese is called "labneh" and is standard in the Middle East. Here is how I make it in the U.S.A., with the high-quality, additive-free Mountain High brand from Colorado, which is available all over the West. Line a sieve with coffee-filters, ladle in the yoghurt, top with another coffee-filter, set it on top of a large measuring-cup or bowl, and let it drip. You may be surprised at the amount of liquid (whey) that accumulates. Whey is nutritious, and may be added to a smoothie, where you will barely notice it. After the yoghurt seems to have drained a bit and is stabilized, I like to add a very heavy plate or other weight on top to help press out the liquid. Stop the process as soon as the yoghurt is the consistency that you prefer. ©M-J de Mesterton 2014

Elegant Pantry Update

Posted on October 27, 2014 at 4:15 PM

M-J's Pasta all'Uovo

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

Pasta all'Uovo with Bolognese Meat Sauce
Click Here to Read M-J's Main Website, Elegant Survival

Low-Carb Green Chile Cheeseburgers

Posted on August 16, 2014 at 9:45 AM

Elegant Dessert

Posted on May 8, 2014 at 3:50 PM

M-J's Elegant Vegetable Dish

Posted on April 8, 2014 at 6:20 PM
Rich in probiotics (miso), medium-chain fatty acids (coconut oil), omega-3 fatty acids (walnuts), chlorophyll, vitamin K, manganese, fiber, folate and vitamin C (green beans), M-J's elegant vegetable dish is prepared in a wok and ready within eight minutes.

Shirataki-Miso Soup

Posted on March 18, 2014 at 1:25 PM
Burdock Root or Gobo Slices, Broccoli, Adzuki Beans, Brown Rice and Shirataki Noodles in Miso Broth
©M-J de Mesterton 2014

Elegant Macrobiotic Salad

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.

M-J's Green Beans with Walnuts

Posted on February 12, 2014 at 3:30 PM

M-J's Green Beans with Walnuts in Miso-Honey Glaze

Petite green beans are sautéed in red chile oil, partially-crushed walnuts are added and lightly-browned; then a teaspoon of miso, a half-teaspoon of honey are mixed with a third-cup of water and stirred into the pan or wok to coat the string-beans and nuts.

©Copyright M-J de Mesterton 2013





Categories: Elegant Cuisine, Elegant Entertaining, Elegant Survival



Walnut Tart

Posted on February 9, 2014 at 6:40 PM