|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
|Posted on April 1, 2015 at 2:45 PM|
©M-J de Mesterton 2015
|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 March 21, 2015 at 6:05 PM|
Pasta Goes Formal in M-J's Home-Made Bow-Ties
|Posted on February 26, 2015 at 11:15 AM|
Please Visit ELEGANT SALAD at the Elegant Cook
|Posted on February 24, 2015 at 10:00 AM|
See Elegant Soup and Pasta for M-J's Split-Pea Soup
|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 January 23, 2015 at 1:30 PM|
|Posted on December 21, 2014 at 8:40 PM|
|Posted on December 21, 2014 at 8:35 PM|
|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
|Posted on October 27, 2014 at 4:15 PM|
|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 August 16, 2014 at 9:45 AM|
|Posted on May 8, 2014 at 3:50 PM|
|Posted on April 8, 2014 at 6:20 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 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
|Posted on February 9, 2014 at 6:40 PM|