Sunday, December 27, 2015

Elegant Pineapple Upside-Down Cake

White or vanilla cake mix is prepared then poured over butter, brown sugar and pineapple rings in an oval Le Creuset baking-dish, and baked at 350° for forty-five minutes.  After fifteen minutes of cooling, an oval platter is placed on top of the pineapple upside-down cake, then turned over and the cake is elegantly inverted to reveal the delicious topping. The pineapple creates steam that makes the cake rise a little higher than usual, and imparts a lovely texture to this classic American dessert.
©M-J de Mesterton
Click Here to Read M-J's Main Website, Elegant Survival

Elegant Spätzle-Chicken Soup

I chopped some red onion, celery and carrots, and sautéed them in olive oil. I added the other usual ingredients: chicken bits and a lot of bouillon, then a few cups of homemade spätzle that I had stored in the freezer. (You can, of course, make spätzle, right over the boiling soup.) I created more flavour with red peppercorns and dried parsley. This is my own version of chicken soup with dumplings--tiny ones called spätzle that are nutritious and slightly al dente.

Click Here to Read M-J's Main Website, Elegant Survival

Sunday, March 8, 2015

Elegant Aconga Wines of Argentina

"Aconga" means "Stone Sentinel" in the ancient Incan language, and is the name of the Americas' highest mountain. Aconga's Bonarda-Merlot is rich and smooth, with naturally-occurring flavours reminiscent of cherry and chocolate. Aconga wines of Argentina are available at Smith's and other Kroger markets.
Click Here to Read M-J's Main Website, Elegant Survival

Sunday, May 19, 2013

Simple, Nutritious Tostadas

Lightly fried in safflower oil, these corn tortillas are topped with fat-free refried beans that have been seasoned with New Mexico chile-powder. A refreshing garnish for these tostadas is made with lemon juice, olive oil, cilantro, romaine lettuce, grated carrots, roasted green chiles or jalapeños and finely-diced red onion (optional).
Courtesy of M-J de Mesterton ©2013

Granola Balls

Compact and therefore neat to eat, these granola balls contain oats, oat bran, walnuts, ground almonds, a little buckwheat flour, one egg, coconut oil, cold tea, barley malt, sea-salt and spices. It doesn't matter very much what you put in these, as long as they are oat-based and moist enough to hold together (a purely vegan version would omit the egg). Additions include dried pineapple bits, currants, coconut shreds, diced dates, muscovado sugar, sesame seeds and other nuts. I baked these granola balls at 350° F. The mixed ingredients are shaped with a cookie baller/Swedish meatballer.
©M-J de Mesterton 2013
Click Here to Read M-J's Main Website, Elegant Survival

Thursday, May 9, 2013

Angel-Food Cake with Strawberries and Cream

A slice of angel food cake is adorned with fresh strawberries and whipped cream applied with a pastry bag, for an easy-to-prepare, elegant dessert. This angel food cake was store-bought, as it is challenging to produce at home. Serve strawberries-and-cream on any sort of vanilla or white cake to create a brilliant ending to luncheon or dinner.
Courtesy of Melody-Jeanne "M-J" de Mesterton ©2013

Tuesday, May 7, 2013

Super-Nutritious Smoothies

Melody-Jeanne's Smoothie-Boosters for a Cancer-Preventing, Liver-Detoxifying, Health-Promoting Breakfast Drink:

Snip off a leaf of aloe vera per day and incorporate it into your morning health-drink.

Dumplings and Dipping Sauce

Yesterday's dumplings or gyoza were filled with mung beans, water chestnuts, celery, red onion and ginger, all mixed well in a food-processor. For a dipping-sauce, I combined hand-squeezed orange juice, organic shoyu sauce, and home-made red-chile sesame oil. I also offered Edmond Fallot authentic moutarde de Dijon.

Courtesy of M-Jeanne de Mesterton, The Elegant Cook

Won Ton Skins are dipped in water and laid on a cutting board for a few minutes to soften before filling, which makes them easier to crimp. Then, filling is applied to the each skin using a teaspoon or Swedish "meatballer" before the dumplings are folded over and sealed. As you see here, the dumplings/gyoza do not necessarily all look alike when finished. My gyoza are sautéed on each side in safflower and/or sesame oil until golden brown. These dumplings may be steamed after frying by adding a half-cup of water or green tea to the pan and covering with heat for three minutes, or just be dipped or drenched with sauce. A sprinkling of gomasio or toasted, salted sesame seeds is a welcome garnish for these simple dumplings. Dumplings are a great vehicle for leftover meats, beans and vegetables. "Necessity is the Mother of Invention", and with your chosen leftovers or ingredients combined into a dumpling, you may just invent a family-favourite.
Courtesy of M-Jeanne de Mesterton, The Elegant Cook

Traditional Brioche

“Proper Brioche Texture”
Photos of Elegant Brioche Copyright M-J de Mesterton

Saturday, May 4, 2013

Jeanne's Elegant Tofu

Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame Oils,
This Tofu Makes an Elegant Hors d’Oeuvre or a Meal
Courtesy of M-Jeanne de Mesterton, the Elegant Cook

Jeanne's Elegant Macrobiotic Apple Pie


Elegant Simplicity: Macrobiotic Apple Pie
Ingredients: (Crust) Organic Whole Wheat Flour, Organic Safflower Oil, Water, Sea Salt,
(Filling) Fuji Apples, Cinnamon and Brown Rice Syrup

Wednesday, April 18, 2012

Protect Food with Simmer-Mat on the Stove

My black Dutch oven is sitting upon a simmer-mat that has been placed on the back burner. The metal accessory is also known as a "flame-deflector." This inexpensive, invaluable tool protects the pot and its contents from scorching, while slow-cooking at low temperatures. Many cookers just cannot be set low enough to prevent burning foods or even destroying the vessels in which they are cooked. Simmer pads solve that problem in an easy and elegant manner.
©Jeanne "M-J" de Mesterton

Tuesday, April 17, 2012

A Great American Coffee: Starbucks' Blonde Roast

Starbucks' Blonde Willow Coffee: Do Not Confuse Light Roast with Weak Cup!
Fresh-tasting and robust, Starbucks' new Blonde Roast is coffee the way it tasted in the United States and Scandinavia before the dark-roast craze made everyone forget.... Yes, there is a good, old-fashioned coffee available in the ubiquitous Starbucks cafés, and you can take home a bag of the ground beans and brew it to your desired strength. My Scandinavian mother-in-law brought me this bag of Starbucks Blonde Willow Blend ground coffee recently, and as I made it for dessert in our French press, we passed it round the table so that we could breathe-in its lovely aroma. Usually, coffee smells better than it tastes, but not in this case--this new offering, which I brewed using two tablespoons per cup because we Scandinavians prefer it strongly-brewed--tastes delightful (many who patronise Starbucks confuse strongly-brewed with darkly-roasted, and they are two vastly different things).
©Jeanne "M-J" de Mesterton

Wednesday, April 11, 2012

Elegant Cheese from Ireland

Ballyshannon is a flavourful Cheddar style cheese that is soft and properly crumbly at room-temperature.
Dubliner, also made in Ireland by Kerrygold, is a rich, mild and clean-tasting cow's milk cheese.
©Jeanne "M-J" de Mesterton, THE ELEGANT COOK, 2012

Monday, February 20, 2012

Low-Carb Green Chile Cheeseburger

Shape and fry hamburgers (I use a Green Pan from Belgium), then array them in a baking dish. Spread a light layer of mayonnaise over the burgers. Cover them with chopped green chiles (Hatch or Old El Paso brands). A few shreds of chopped pickle may be added to the chiles. Bake for fifteen minutes. Remove from oven and top with shredded cheese (I used Colby-Jack blend here). Bake again until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them a low-carb main dish.

Recipe and Photos Copyright ©M-J de Mesterton

Sunday, February 19, 2012

M-J's Elegant Spinach Salad

M-J;s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
©M-J de Mesterton 2012

Elegant Beefsteak Fajitas

Beefsteak strips are seasoned (combine your choice of chile powders, comino, seasoning salt and/or onion and garlic powders; shake in a bag to coat meat bits) and fried in olive oil, then served on a sautéed flour tortilla, accompanied by yellow pear tomatoes and sliced avocado.
©M-J de Mesterton 2012

Thursday, February 2, 2012

Broccoli with Cheese Sauce

Steamed broccoli is set in a buttered Le Creuset baking dish and covered with M-J's Swiss cheese and Dijon sauce. Raw broccoli may be steamed in this baking dish by filling it 1/4 full with water after buttering, and laying in the broccoli, then covering with foil and baking for fifteen minutes at 400 degrees Fahrenheit. Remove the foil and add the cheese sauce of your choice. Bake until lightly browned.
©M-J de Mesterton 2012

Tuesday, December 6, 2011

M-J's Elegant Cornish Pasties

Cornish Pasties: a Centuries-Old Austerity Food, Still Popular Today
See M-J's method in  The Elegant Cook

Thursday, November 17, 2011

Elegant Smoothie for Winter Health

Broccoli, Celery, Jalapeño, Parsley and Lemon are Blended with Buttermilk or Yoghurt to Make this Elegant Smoothie
This elegant, piquant green smoothie has properties that help to prevent colds, flu, 
water-retention and cancer.
 ©M-J de Mesterton

Wednesday, November 16, 2011

M-J's Piquant Yam Casserole

Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.

Courtesy of M-J de Mesterton, the Elegant Cook
Thanksgiving, 2011