|Posted on July 3, 2016 at 10:35 AM|
- Two Pain de Mie Loaves
- 1 1/2 cups of lukewarm milk or buttermilk
- 1 tablespoon of granulated yeast
- 4 tablespoons sugar
- 1 cup of lukewarm water
- 7 cups of white flour (unbleached "white" flour is ideal), plus another, separate cup for possible use during kneading process--different conditions may require more flour--so you need to have a total of 8 cups of flour.
- 1 tablespoon of salt
- 1.5 standard sticks of butter, sliced into about ten or twelve pieces to more easily incorporate it into dough-mixture
- YOU WILL NEED TWO 13"-long Pullman pans, also known as a pain de mie pans These specially-constructed pans with lids are non-stick; they will not need to be greased (click here for my source).
- M-J's Notes
- Pain de Mie simply means, directly translated from the French, "Bread of the Center", because it is not supposed to have a deeply browned exterior or a pronounced crust. In fact, if you see a recipe for pain de mie that instructs you to pull the lid off during baking to 'brown the top", ignore that suggestion. If you prefer a crust, just leave the lid off during baking and you will have what is simply called a sandwich loaf. One of the beauties of an authentic pain de mie is that, when using this bread for canapés or tea sandwiches, there is no dark crust that needs to be removed, which is a tedious and sometimes problematic process. This doesn't mean that the edges cannot be trimmed if you wish. Pain de mie also makes perfect grilled cheese sandwiches, croques monsieurs, and panini.
M-J's Pain de Mie Method
|Posted on May 18, 2016 at 12:55 PM|
Please Visit the Laura Shaffer Page, Midnight Refrain
|Posted on May 30, 2015 at 12:50 PM|
|Posted on May 22, 2015 at 6:25 PM|
|Posted on May 4, 2015 at 2:35 PM|
|Posted on March 3, 2015 at 10:30 AM|
Tea Gatherings, Explained
("High Tea" is a Workman's Supper, NOT a Formal Tea as per the Common Misinterpretation of the Term)
Hosting a Tea Party; Formal Tea; the True Definition of "High Tea" is "Workingman's Supper"
|Posted on February 15, 2015 at 4:35 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. It's a good dessert for those who love almond cake with chocolate icing.
©M-J de Mesterton
|Posted on February 3, 2015 at 10:25 PM|
Rich in probiotics (miso), medium-chain fatty acids (coconut oil), omega-3 fatty acids (walnuts), chlorophyll, vitamin K, manganese, fiber, folate, vitamin C, and honey, M-J's elegant vegetable dish is prepared in a wok and ready within eight minutes.
|Posted on February 2, 2015 at 2:30 PM|
Home-Made Egg-Noodles Alfredo Style: an Inexpensive, Delicious Accompaniment to Chicken or Beef, or a Meal in Itself, Served with a Salad
Cook egg pasta until al dente (not quite soft); drain. Add grated Parmesan cheese, butter, and cream or a mixture of milk and cream to coat the noodles. Sprinkle on a dash of nutmeg. Cook, stirring lightly, for an additional minute or two until soft, adding more cream as needed. Cover and keep warm until serving. As long as the noodles are not overcooked, they may be reheated later with a little more cream.
©M-J de Mesterton 2015
|Posted on January 23, 2015 at 3:30 PM|
Thin slices of sirloin tip beefsteak are coated with salt and cracked black pepper, then sautéed in butter. To make the sauce on which the cooked steaks are presented, a third-cup of flour is browned in the pan with a bit more butter, and stirred until brown. Gradually, brandy and cream or milk are poured into the pan, and the mixture is whisked until smooth. A hand-blender may be employed to integrate the brown bits and smooth the sauce.
©M-J de Mesterton 2015
|Posted on June 29, 2014 at 2:05 PM|
|Posted on February 12, 2014 at 3:15 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
|Posted on December 29, 2013 at 12:00 AM|
Have a happy new year, dear readers!
|Posted on December 14, 2013 at 11:05 AM|
|Posted on February 12, 2013 at 5:05 PM|
|Posted on October 22, 2012 at 9:50 AM|
"Côte Rôtie is one of the oldest vineyards in France. It was set up by the Romans. The Côte Rôtie with its hills bathed in sun, produces a warm, robust, full-bodied, richly colored red wine. Harsh and dark when they are young those wines become softer and develop with age an excellent bouquet. Two grape-varieties dominate the production, Viognier and Syrah. Link to Article
Wines of Côte Rôtie are often considered as the best Côtes du Rhône."
|Posted on March 8, 2012 at 9:05 AM|
Elegant, Balanced Luncheon Salad: Lettuce, Poached White-Meat Chicken, and Orange Peppers (Capsicums), Dressed with Lemon and Olive Oil Vinaigrette ©M-J de Mesterton
|Posted on February 15, 2012 at 10:05 AM|
|Posted on January 30, 2012 at 8:15 AM|
Assembling an Elegant Spinach and Artichoke Casserole: Line Bottom of Baking Pan with Butter. Spread with Artichoke Pieces and Fresh Spinach
Spinach and Artichoke Casserole is Topped with Cream Cheese and Mayonnaise Mixture, then Sprinkled with Grated Parmesan