Elegant Survival

Stylish Living on a Shoestring

Elegant Cuisine and Wines

Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

M-J’s Autumn Potato Salad

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them. In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup. Empty out half of the bacon fat. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients. Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for best flavor.

~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008

M-J's Autumn Potato Salad, Copyright Elegant Cuisine 2008

M-J's Elegant Autumn Potato Salad Copyright Elegant Cuisine 2008

Oak Leaf Chardonnay and Cabernet Sauvignon

The French drink their local wines for a couple of euros per bottle. Now, Californians can drink excellent wines by award-winning Oak Leaf Vineyards for $1.97 a bottle, and the rest of America is able to buy them for $2.97, providing they can shop at the right store.

At the prestigious Florida State International Wine Competition in the spring of 2008, a new brand, Oak Leaf Vineyards from California, won gold. With 84 wineries competing in the Chardonnay category, only four received gold medals, and among them Oak Leaf was the biggest bargain by far, at $1.97 suggested retail price in California and $2.97 in most other states.

"With the economy slowing and as we move into tax season where dollars are tighter, finding value in the wine aisle is ever more important," said Mario Pulido, winemaker for Oak Leaf Vineyards. Oak Leaf Vineyards provides very high quality wine at extremely good prices. Available in five varietals-- Chardonnay, Pinot Grigio/Chardonnay, Merlot, Cabernet Sauvignon and White Zinfandel--Oak Leaf Vineyards wines have the qualities of wines costing three times their modest price. The traditional, tasteful label highlights four seasonal oak trees.

"Our first awards--Gold and Bronze at the 2008 Florida State Fair International Wine Competition and Silver and Bronze at the 2008 San Francisco Wine Competition show that our approach--'easy to drink with plenty of flavor'--is a winning one. With the money you save on wine, your family can enjoy those little extra things in life," continued Pulido.

Oak Leaf Vineyard wines are available nationally only at Wal-Mart superstores that are licensed to sell wine.

Extreme Value Wines Mean what they Say

Never in the 6,000-year history of wine has there been the choice, the quality, and more than anything, the values, available to the American wine consumer. With 100,000 labels in the market, that consumer can now find what he (and more likely she) wants at prices less than $2.00 a bottle. Amid new concerns about the current economic climate, everyone wants their dollars to go farther. Oak Leaf Vineyards is part of the new set of extreme value wines that are easy to drink, flavorful and over-deliver for a modest price.

M-J's Elegant Cocktail Crisps

Elegant Survival: Stylish Living on a Shoestring.

Drinking Vessels, by Dutch Master Claesz

Parmesan Pine Nut Cocktail Crisps

October 4, 2008

Every time I make these simple pan-cooked wafers, no matter how irregularly shaped they may be, they are consumed with great enthusiasm. I'm not bragging; it's just because the ingredients in them are so pure and they complement wine or drinks perfectly.

Heat a flat, large frying pan or griddle to medium-high. No need to grease it; the Parmesan cheese will provide enough fat while cooking to ensure the wafers won't stick.

Grate two cups of Parmesan cheese, any brand. You can even chop it up in a food-processor or a blender.

Add a half-cup of chopped pine nuts (pignolia in Italian or pinon in Spanish), and mix well.

Season with a little red pepper. Do not add salt, because the cheese is salty enough.

Place a tablespoonful of this mixture on the hot griddle, and spread into thin round shape, about 3 inches diameter. These constructions can be a bit lace-like, as they melting cheese bits will form a strong matrix and will hold together. Repeat this process as many times as you can fit on your pan at once. There will be no need to flip these over; just remove them when they are golden brown, and set them on your serving tray. I like to line mine with a large paper lace doilie to soak up some of the fat.

Tip: these Parmesan Pine Nut Crisps can be moulded while still warm in miniature muffin tins, then filled with compatible ingredients.

Parmesan Pine-Nut Cocktail Crisps must be prepared right before your party. They're so simple to make that your guests can watch you do it without rattling your nerves. These are perfect snacks for the person on a low-carb diet, since they are virtually carb-free.

Recipe Copyright M-J de Mesterton, 2008

The next time I make these for a party, I will show a photo of them here at Elegant Cuisine.

Elegant Apple Pie

Elegant Cuisine

Photo Copyright Elegant Survival, 2008--click image to enlarge

M-J's Elegant Apple Pie Recipe

4 cups of white flour (I prefer unbleached flour for a more richly colored crust)
1 teaspoon of salt
1 stick of salted butter, cut into 8 pieces
¾ cup of lard (“manteca”)
7 Fuji apples--cored, peeled, and thinly sliced (reserve peels and cores)
2 tablespoons of cornstarch
1/4 cup light-brown sugar (or more, according to your taste)
1/4 cup granulated sugar
3/4 cup of cold water
1 1/2 teaspoons ground cinnamon
1 teaspoon of apple cider vinegar
1 additional half stick of butter
An extra 2 tablespoons of sugar, either white or brown
One cup of water
DIRECTIONS

1. Make the dough: put one stick of cold butter into a large mixing bowl, together with the 3/4 cup of chilled lard and a teaspoon of salt. Add flour gradually, working it into the butter and lard. Add approximately 3/4 cup of cold water, then cider vinegar, 1 tablespoon at a time, until the dough forms small pea-shaped balls, and when formed into a large mound, it holds together. Sometimes less cold water is required--believe it or not, the amount needed to make a pie dough with this recipe depends upon the moon.'s current phase. Mix this by hand, since using machines will create a tough pie crust. I use an old-fashioned wire potato masher and a wooden spoon. When the dough sticks together but doesn't stick to your hands, shape it into 2 balls, wrap each in plastic wrap, and refrigerate for at least 1 hour.
2. Put all of your apple peelings and cores into a saucepan on the stove with a cup of water and two tablespoons of sugar, and boil until the liquid becomes syrup. Strain liquid from solids and reserve it. The peelings can then be eaten or ground into applesauce--it's important not to waste any edible part of your apples.
3. Assemble the pie: heat your oven to 425°F. Roll out one ball of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface. Fit the dough into a 9 or 10-inch pie pan (I use an old, white Corning glass one). Place one layer of apple slices into the dough-lined pan. Cover them with two tablespoons of cornstarch and a quarter-cup of brown sugar. Repeat this process with apples, sugars and cinnamon. Distribute the half-stick of butter on top of the apples after slicing it into bits. Add your apple syrup over the top of the pie. Alternatively, I sometimes skip the step of creating syrup from my apple peelings, and just use some apple juice concentrate (found in grocery frozen juice section).
Roll out the second ball of dough for the top crust. Brush the edges of the bottom crust with water or milk, and lay the top crust down, pressing the edges together to form a tight seal. Use your imagination to pierce or slice a design into the top of the pie to allow steam to escape. Bake for ten minutes at 425*F, then lower your oven heat to 350* and bake for another hour. Let the apple pie cool for a minimum of two hours before serving.
Elegant Apple Pie Recipe Copyright M-J de Mesterton 2008

M-J's Party Recipes

Petits Choux au Fromage/Gougères: See Pâte à Choux au Fromage
Cheese Bennies
1/2 lb. grated cheddar cheese
1/4 lb. butter, soft
1/2 teaspoon. salt
1/2 tsp. cayenne pepper
1 1/4 c. white flour
1/2 cup of toasted sesame seeds

Cream together the first 4 ingredients. Add flour and knead until just blended. Add sesame seeds to the dough, and knead it to distribute them. Form into 5 long, thin rolls. Chill in wax paper several hours. Slice into thin dimes. Bake at 350 degrees for 10-15 minutes. The prepared Bennie dough can be frozen in rolls and used later. These cocktail offerings are always a winner, and disappear quickly. In fact, for large parties, keep extra rolls of Bennie dough in the refrigerator so that they can be sliced and baked on demand. "Bennies" is another name for sesame seeds.
Cheese Straws

Pâte à Choux; Choux à La Crème; Petits Choux au Fromage

Croquembouche: Photo and Recipe Copyright Elegant Survival, 2008 (click image to enlarge)

Two Cups Makes about Forty Choux or Puff Shells

In a two-quart, heavy saucepan, boil one cup of water,
Six tablespoons of butter,
One teaspoon of salt,
One teaspoon of sugar (OR one 1/2 teaspoon of pepper, depending upon whether the choux-paste will be used for cream puffs or savoury cocktail offerings),
and a pinch of nutmeg.

When butter has melted, remove pot from heat.
Pour into the mixture one cup of flour. Beat with a wooden spoon until the lot is blended.
Put pot back on cooker at high heat, and continue to beat until the contents separate from the sides of the pot. Remove pot from heat again.

Now, you will need four large eggs.
Making a well in the potful of paste, break one egg into it. Beat it into the mixture, and repeat with the following three eggs, one at a time. Continue beating by hand until the paste is smooth.

You are now ready to fill a pastry bag and squeeze the paste onto a buttered baking sheet. In the absence of a pastry bag, you may use a gallon-sized, disposable zipper-bag like Zip-Lock, cutting off a 1/2 inch at one corner of it to emit pâte à choux. If this is still a problem, you may use a spoon to drop the paste onto the baking sheet.

Preheat the oven to 425* Fahrenheit.

Use the pâte à choux while it is still warm.

Form the pâte à choux into one-inch diameter circular mounds, 1/2 inch high. Space them two inches apart.

Brush each mound very lightly with beaten egg.

Bake for about twenty minutes. When the puffs are double their original size, golden brown and crusty, they may be removed from the oven. Make a 1/2 inch slit on the side of each puff to release steam.

I like to fill these puffs with Crème Pâtissière, or pastry cream:

In a 3-quart mixing bowl, beat
One cup of granulated white sugar into
6 egg yolks. Continue beating until the mixture is pale yellow.
Add one half cup of full-fat milk.
Beat in one cup of sifted white all-purpose flour. Mix this very vigorously until the small lumps of egg-yolk disappear into the flour and sugar.

Boil 4 cups of full-fat milk. Add it gradually, in a small stream, to the egg and flour mixture, while stirring. Pour the mass into a heavy 6-quart saucepan and set the stove burner on medium high heat. Stir with a wire-whisk or an electric mixer, careful to include the mixture at bottom of pot. Scrape the bottom of the pot with a spatula at intervals. When this reaches the boiling-point, turn down the heat to low, continue to beat for 2 to 3 minutes in order to cook the flour thoroughly. Don't let the custard at the bottom of the pot get scorched.

Remove from heat, and incorporate one tablespoon of butter and one teaspoon of vanilla.

Choux à La Crème

When the crème patissière is cool enough, use it to fill choux. Dust choux with powdered sugar, drizzle with melted chocolate or with hot caramel sauce.

Crème patissière will keep in the refrigerator for a week, or may be frozen.

Petits Choux au Fromage

To make these savoury cheese puffs: omit the sugar, add a half-teaspoon of cayenne pepper, and add a cup of grated Swiss or Parmesan cheese to the warm pâte à choux. Bake at 425*F for about twenty minutes or until golden brown. Pierce to release steam from each cheese-puff.

~~Copyright M-J de Mesterton, 2008

Here is my original recipe for a cold summer soup:

Gazpacho Verde

Two large yellow sweet peppers (capsicums)

Two large cucumbers

Two ripe avocados

One 6-ounce can of Herdez Salsa Picante Verde (or any hot, green chile sauce if Herdez is unavailable)

One cup of water

One tablespoon of lime juice (or lemon, in Europe)

Seasoning salt of your choice

Blend all of the above ingredients till very smooth. Pour into tureen and chill. Yield: four large bowls of cold soup. Garnish with a spoonful of sour cream or crême fraîche.

Wonderful Walnut Torte

Photo and Original Recipe by M-J de Mesterton
Low-Carbohydrate Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on "pulse" setting)

Two tablespoons of butter, softened

One-fourth cup of heavy dairy cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP: You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a "low-fat, high-sugar" torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton, June 2007

M-J's Roasted New Mexican Chile Almonds

Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam's Club for about ten dollars. These roasted nuts are an excellent party offering.~~Copyright M-J de Mesterton 2007

China, Porcelain and Other Elegant Crockery

One brand of china, in as many patterns as you like, will do. Pictured here: Noritake, Japan, 1910-1955. Photo copyright M-J de Mesterton, 2008

Next: a Collection of Japanese-Inspired Brown Drip Pottery

Photo Copyright M-J de Mesterton 2008

The Elegant, Do-It Yourself Party

Dessert Table

All Photos Copyright M-J de Mesterton, 2007

All Photos Copyright M-J de Mesterton 2007

For an affordable yet elegant drinks party, make all the canapés yourself and arrange on your prettiest plates and platters, spreading them around a central table. Place stacks of small plates and cocktail napkins conveniently among the offerings. The hostess (wife) can carry platters around to guests often during the party, ensuring the land-locked chatters an opportunity to eat. Wine and soft drinks are sufficient, if you'd like to keep the drink-dispensing simple (cocktails are potent and complicated to mix; the price of a DWI being exorbitant, one wants reasonably sober guests leaving one's domicile...). The husband is in-charge of filling and refilling drinks. Walking about the rooms with a wine bottle to give refills on the spot is a good idea. The wife can monitor the food table to keep it neat, as well as make the rounds talking and relieving guests of empties. This sort of drinks party provides people with enough nourishment to make dinner unnecessary. Some components of your savoury items can be prepared in the two days preceding the event. Offer a platter of brownies or cookies for those who prefer sweets. Clean-up is easy. A team effort of husband and wife is ideal, but, coordination being essential, any two people who work well in tandem will serve....

For Those Who Desire Household Help for the Party

Purchase a server's uniform (black vest, black bow tie, white shirt, optional white gloves) in a size large, so that it may be worn by whomever you find to help, then washed, stored and re-used on the next occasion.

Elegant Survival Wines

Elegant Survival's November Wine of the Month

Photo of Torres Malena Garnacha bottle copyright M-J de Mesterton

Torres Malena 2006: Burgundy-Colored Table Wine, Excellent with Beef

Torres Malena Garnacha 2006: It's so good, and my recommendation got so many hits, that it is not only Elegant Survival's Wine of the Month for December 2007 , but for January 2008 as well.

Photo Copyright M-J de Mesterton, 2007

Elegant Survival's Wine of the Month for September, 2007:

Perrin & Fils Vinsobres Les Cornuds, Côtes du Rhône: popular for decades in Orange, France

Saturday, July 12, 2008

Elegant Survival's Summer Wine Recommendation: Penascal of Spain

Photo copyrightM-J de Mesterton, 2008--click image for close-up.

Penascal Tempranillo Red Wine, 2005
Wine of Spain

Usually available in the U.S. for 5.99 per bottle. Tempranillo is the emblematic Spanish grape, and these are grown in the Castillo y León region of northern Spain. Hints of cherry, blackberry, and strong minerality combined with spicy leather and pepper notes make this a full-bodied red wine, yet it is not heavy on the palate. Its tannins are smooth, with a hint of oak. In 2005 and 2006, we served Penascal Tempranillo Red Wine 2003. It was always popular with our guests, and so is Penascal Tempranillo 2005. With the price of nearly everything going up, you need to have a good wine (and a good whine), at a low price.

More Cuisine with M-J

Salt Crystals: Oil Painting on Canvas by M-Jde Mesterton Copyright 2007
Cuisine and CultureM-J's Tips for an Economical, Elegant Party

Cooking, Food and Wine Information

Photo Copyright M-J de Mesterton 2008. Click image to enlarge.

I devised this soup for yesterday's luncheon. I'm presenting it here as an Easter gift to you.

Potage Printanier aux Petits Pois

One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while doubling the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled.

~~Copyright M-J de Mesterton, March 2008

The cuisine of Provence, France, is one of the world's most health-promoting, with its focus on fresh vegetables and use of olive oil. A very good table wine from the Vaucluse is Le Pigeoulet Vin de Pays. This wine is inexpensive, and complements French cooking. Provencal Cuisine

Marmiton.org: La Communaute des Gourmands

History of Shiraz Grapes

Argentinian red wine is excellent with beef.
The following one was a big hit at our recent dinner party: Vistalba Cortea.The estancia belonging to Carlos Pulenta has a fabulous website. Vistalba of Mendoza, Argentina: Look for the Delicious yet Economical Vistalba Cortea

POGNE DE ROMANS

Makes 2 round loaves

The uncommon ingredient in the Romans loaf, is orange flower water, a distillation of the blossom of the bitter orange tree.

For Starter: 2 teaspoons dry yeast 1/2 cup warm water (105-115 degrees F.) 1 cup flour

For dough: 6 cups flour, 6 eggs, at room temperature; 1/4 cup rum or brandy, 1 cup sugar, 2 teaspoons water, 2 teaspoons salt, 1/4 cup orange flower water (or 4 teaspoons orange extract), 8 ounces soft butter

Glaze: 1 egg, 1 teaspoon milk

Cut two 16 inch round parchment paper disks to fit under each pogne. Butter each disk. Place on baking sheet. In a small bowl, dissolve yeast in water. Stir in flour to make a soft dough. Let dough rise in covered bowl at room temperature (70-75 F) to double in bulk. On a working surface, form a well with 11/2 cups flour. Break 4 eggs in center. Bring the flour and eggs together to form a mass. Turn dough to the bowl of an electric mixer. Beat 2 to 3 minutes at medium speed. Batter will be smooth and light golden yellow. Add salt and orange flower water and stir in. Gradually add butter while mixing. When all the butter has been stirred in, add remaining eggs, and blend well at medium speed. Knead the rest of flour, one cup at the time until dough is soft and elastic. Form dough into a ball. Return to the large bowl. Cover with plastic. When the starter has developed, it is added to the larger ball of yellow dough. Place the yellow dough on the working surface and flatten. Spread the starter dough over it. Fold over the yellow dough to envelop the starter dough. Work and knead together to form a smooth dough with no streaks of color remaining. Place dough in a clean bowl, cover with plastic wrap, and leave at room temperature until nearly doubled in volume. Turn dough onto work surface. Divide into 2 pieces. Form each into a ball. Flatten the ball so the pogne is about 8 inches in diameter. Press a thumb down in the center. With the fingers, open a hole about 4 inches across. Place pogne on the prepared paper disk on baking sheet. Repeat for second piece. Cover with wax paper and let rise at room temperature free of draft for about 21/2 hours. Brush with glaze. With a razor blade, make 3 connecting cuts on top of each pogne to form a triangle. Bake at 350 degrees until crust is a deep glistening brown.

My Original Recipe: Low-Carbohydrate Celery Soup

Potage de Celeri

Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef's knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon.

~~Copyright M-J de Mesterton, February 2007

Good News: Chic Restaurants in the U.S. Switching to Filtered Tap Water

New York City has always had high-quality tap water, and so many cities. I always use a low-cost Brita filter and pitcher at home, and don't waste money on bottled water. Who knows the true provenance of that, anyway? After all, Evian is "naive" backwards!

Photo Copyright M-J de Mesterton, 2007Parallèle"45"Côtes du Rhône Paul Jaboulet: always dependable and reasonably-priced

Photo copyright M-J 2007

Swedish Flax/Rye Bread

This is my own recipe. You won't find this bread outside of Sweden, unless you are on an SAS flight.
Four cups of hot water, to which a half-cup of buttermilk has been added
Two tablespoons of yeast
One third-cup of molasses (substitute: dark corn syrup)
Two tablespoons of salt
Two cups of rye flour
Half cup of ground flaxseed
White flour--amounts vary, but it will be about six cups (the amount of flour needed depends upon the climate, the altitude, and the phase of the moon)

Dissolve the yeast in the water/buttermilk. Add the molasses and some of the two flours--enough to make a sponge. After it has bubbled up, add salt and the rest of the flour except for one cup. Let the dough rest for fifteen minutes. Keep adding more white flour as needed until the dough no longer sticks to the surface. Knead dough for eight minutes. Form into a ball, set into a buttered bow, cover lightly with waxed paper or a tea-towel, amd let rise until it is double the size. Punch down the bulk, kneading it again for a minute. Shape into loaves, dust pans with cornmeal, let rise again until nearly double in size, then bake for one hour at 350* (moderately hot oven). This recipe will yield two slicing loaves and two baguettes. -- Copyright M-J de Mesterton, 25th August 2007

Parallele 45 Rosé

Jaboulet Côtes du Rhône Parallèle 45 Rosé 2005

An old classic, dry and balanced.

My Nut of the Month for June: the Pecan

Nut of the Month for April: El Piñon

My Nut of the Month for March, the Peanut

March on out to the market and procure some raw Spanish peanuts. Spanish peanuts are good for you. Their skins contain oligomeric procyanidins, or OPCs, which strengthen capillaries and help to prevent varicose veins. Pycnogenol is another source of OPCs, but if you're not unfortunate enough to be allergic to the mighty peanut, you can get your daily dose of them in a delicious way. Here is my own recipe for healthful version of Spanish peanuts: Soak raw Spanish peanuts just until they are all wet, in brine made with your preferred salt. Arrange the wet nuts on a baking sheet (avoid aluminum pans). Roast in a medium oven till they look brown--about 45 minutes. Wait until the Spanish peanuts are completely cool before testing. They ought to be crunchy, and if they aren't, just put them back in the oven for ten more minutes. I served these at a recent party, and they were a big hit.

Copyright M-J de Mesterton, 2007

Sunday, March 16, 2008

The Pistachio, Magical Nut from the Near East

Pistachios are the new health nut. Research from the University of Toronto shows that they may reduce the risk of diabetes by decreasing the effect of carbohydrates on blood sugar levels. "Pistachios are high in protein, fiber, and healthy monounsaturated fat," explains study author Cyril Kendall, PhD, "all of which contribute to the slowing of carbohydrate absorption in the body."

Pistachios are delicious roasted and salted, as well as in desserts and pastries. In the U.S., pistachio-studded halvah was once only available in Brooklyn's Middle Eastern neighborhood--I used to buy it on the famous Atlantic Avenue--but it can now be found at markets around the U.S. Of course, the ever-popular baklava-type pastries from Turkey and Persia, where pistachios originate, usually contain them mixed with aromatic honey.

Research has shown that eating 2 to 3 ounces of pistachios a day can help significantly raise your level of good cholesterol (HDL). Pistachios are full of vitamin B6 and copper, too, which help to increase your energy.

Pistachios salted and unshelled are available at a good price from Sam's Club. I cannot remember the brand-name--it could be Sunkist--in any case, they are Californian. They're delightfully easy to eat as a snack, and most welcome on party buffets. For baking, try to find unsalted varieties of these magic nuts.

Mail Order the Best Middle Eastern Pastries from Jordan's Zalatimo Sweets.

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M-J's Sauce for Pasta:

A French and Italian Hybrid

Meat Sauce Champêtre

Two tablespoons of olive oil

A quarter-pound of bacon, diced

Three pounds of ground beef

A whole bunch of celery, finely sliced

One large green pepper, one yellow pepper, and one red (capsicums), diced

Three medium-sized onions, diced

Six cloves of garlic, chopped till very fine

One pound of fresh or canned tomatoes. If you don't have this, two small cans of tomato paste will do.

One tablespoon of herbes de Provence

One teaspoon of cumin

Six tablespoons of parsley, dried or fresh

One tablespoon of chile powder (I like Chimayo of New Mexico)

One tablespoon of salt

Two bottles of red wine, any brand

Method: Saute the bacon in the olive oil. Add the onions and garlic, then the celery and diced sweet capsicums (red, green and yellow peppers); continue sauteeing all this till it is soft. Add the ground beef and cook, stirring to break it up into small bits, till grey. Add the tomato products and stir. Then, add all the spices and salt, including the parsley. Pour into the pot one and a half bottles of the red wine, saving the other half-bottle to add as the sauce boils down (reduces). Simmer on the lowest heat setting on your stove for six hours. Stir frequently to prevent scorching. This recipe is good to simmer in a slow-cooker or crock-pot, after all the ingredients are sauteed and assembled in a big pot on your stove. It can cook for as long as ten hours. Serve over rice or pasta.

A Delicious Swedish Hamburger

Biff à La Lindström

This is said to have been originated by Adolf Henrik Lindström, the expedition cook for South Pole explorer Roald Amundsen. It is also said to have been created by Henrik Lindström, a Swede living in St. Petersburg, Russia (that was not unusual in the previous two centuries; my cousin, Baron Michel de Taube, noted for writing a history of the Knights of Malta, was a jurisdoctor at the university there). Whoever invented this tasty dish had a well-stocked pantry, complete with pickled beets and capers. These are kitchen essentials for which there are many uses. Pickled beets come in both cans and jars. Capers are like little peas that grow on vines; the ones packed in small glasses or jars are usually tiny and briny. They're good on hors d'oeuvres and with salmon. I received a jar of large capers from an Italian girlfriend, which I chopped into smaller pieces for this hamburger dish. There are many versions of Biff à La Lindström available today, and some omit the cream. That's a calorie-saving, modern idea, of which I wouldn't dream!

1 pound ground beef
2 egg yolks
1/2 cup cold mashed potatoes*
3/4 cup of whipping cream (in the absence of this, you may substitute 3 tablespoons of sour cream or crême fraiche, thinned with 1/4 cup of milk)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup minced pickled beets
i minced onion
2 tablespoons capers

Mix beef, egg, potatoes, salt and pepper. Stir in remaining ingredients. Shape mixture into 8 patties, each about 1/2 inch thick.
Fry the beef patties (my grandmother would call them "meatballs", whether they were flat or round) in butter until crispy on each side.
Top each patty with fried egg if desired.
Yields 4 servings.

*Variation: omit the mashed potatoes from the meatball mixture, and serve them on the side.

M-J's Elegant Birthday Cake

Photo Copyright M-J de Mesterton 2008: Click to Enlarge

White Cake with Seven-Minute Icing

M-J's White Cake

This is a true white cake, which is why I use shortening instead of butter, and egg whites instead of whole eggs. Your egg yolks may be used for custard or creme patissiere.

3/4 cup of white vegetable shortening
1 1/2 cups of granulated white sugar
2 cups of bleached, plain all-purpose flour
2 teaspoons of aluminum-free baking powder
1/4 teaspoon of salt
6 large egg whites (3/4 cup)
1 cup of buttermilk or
regular milk plus 1 teaspoon of white vinegar if you don't have buttermilk
Set your oven's rack at the middle level, and preheat it to 350* Fahrenheit.

Butter the bottom of two 9-inch round cake pans. Line bottoms of pans with waxed paper, which you can make by tracing the bottom of pan onto waxed paper with a pencil and then cutting it out with scissors. You can cut out two at a time on layers of paper.

In a large bowl, cream the vegetable shortening and sugar together for about 3 minutes, beating until light and fluffy. I use an electric, hand-held mixer at high speed. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the creamed shortening, then add half of the milk mixture. Continue to alternate, beginning and ending with flour mixture. Fold this together with a rubber spatula, so that when you begin using the mixer, the flour doesn't fly around the kitchen. Beat until smooth, for about one minute. Stop and scrape the bowl with a rubber spatula. Beat your cake batter again for another minute.

Pour the batter into your wax-papered pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.

Cool cake-pans on a rack for 10 minutes, remove cake layers, remove waxed paper and allow the two cake layers to cool completely before frosting. This cooling takes about forty-five minutes. If you frost the cake while it is still warm, your icing will run. This white cake is good with traditional buttercream frosting, coconut, or royal icing. You will frost the top of one cake layer, put the other layer on top of that, and continue icing the whole assembled cake.

~~Copyright M-J de Mesterton 2008

Seven-Minute Icing Recipe

Ingredients

Two raw egg-whites
1-1/2 cups sugar
5 Tbsp water
A dash of salt
1/4 teaspoon cream of tartar or
1-1/2 teaspoon of light corn syrup
1 teaspoon of vanilla extract

Preparation

Combine the egg whites, sugar, water, cream of tartar, and corn syrup in the top of a double boiler, or in a heat-proof mixing bowl, and mix until thoroughly blended. Place the top portion of the double-boiler, or the mixing bowl, over rapidly boiling water and beat with an electric hand mixer for 7 minutes, or longer at high altitudes, until stiff peaks form. Add the vanilla and continue beating for another minute. Use the frosting before it hardens.

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Spinach, the Superfood

Recipe
M-J's Superfood Spinach Salad

Wash a pound of spinach; baby leaves are preferable. Dry them with a towel or a salad-spinning device. Chop the leaves into bite-sized pieces with a French chef's knife. Knife-tip: if you use your knife to clear spinach off of cutting board, turn it to the dull side, or, like I did long ago before I realized what I was doing, you will dull the blade.

Shred a cup of Parmesan cheese.

Cut a few red, ripe plum tomatoes into quarters. Alternatively, cut sun-dried tomatoes into quarters--the ones packed in oil are already soft enough to eat, but the completely dry ones are best reconstituted in boiling water.

Sauté a cup of walnuts in a half-cup of olive oil. Crush the walnuts with a potato masher to break them up into smaller bits and bring out their flavor. Salt and pepper the nuts and oil to your taste. I use Himalayan salt and cayenne pepper, both of which are health-promoting elements. After the walnuts, rich in omega-3 fatty acids, are toasted to your liking, keep the olive oil/walnut mixture hot.

Pour the hot olive oil/walnuts into the spinach and toss. Throw-in the tomatoes. Add the Parmesan cheese. Dress with balsamic vinegar and more olive oil if necessary. The hot olive oil and walnuts have already done their job of wilting the spinach leaves slightly.

Spinach, walnuts, and tomatoes are on the popular lists of "superfoods". Be sure to click on the link up above to read about the wonders of spinach, in case you're wondering why anyone would bother to eat the vegetable! My husband didn't like spinach until he had my Superfood Spinach Salad.

~~Article copyright M-J de Mesterton, June 3rd, 2008
Which Means You May Link to M-J's Recipe, but Not Copy It. Thank You.

Salvaging Overcooked Pasta

Friday, April 11, 2008

Don't Waste Overcooked Pasta

How to Salvage Overcooked Pasta

Instead of dumping your overcooked pasta--the result of an emergency elsewhere while you should be watching the pot--drain it well and sauté it in butter, then add grated cheese if you wish. It will have a toasted flavor and stiffen up a bit if you brown it as shown. Sautéed in butter or olive oil, overcooked spaghetti or pasta can have a nice texture. You may even add the sauce of your choice after it is browned. A little butter won't kill you, but an Italian, faced with mushy pasta, might!

Addendum: the notion of sautéeing pasta is not anathema in Italy. Witness the many recipes for spaghetti fritatte. Fritatta/e means "fried".

More Elegant Recipes

My Original Recipe: Low-Carbohydrate Celery Soup

Potage de Celeri

Wash thoroughly a whole head of celery, by cutting the bottom off and bathing the stalks in a sinkful of water. With French chef's knife, chop finely. Include the celery leaves, which are packed with flavour. In a large pot, melt two tablespoons of butter. Put the chopped celery in, and add a teaspooon of Himalayan salt, one half-teaspoon of cumin, and freshly ground black pepper to taste. Saute until bright green and almost soft. Stir in a tablespoon of cornstarch (cornflour), which has seven grams of carbs. Saute for two more minutes, and then add one cup of cream and two cups of water. Simmer for ten minutes. Serves six. This soup is a good accompaniment to croques monsieurs for luncheon. Copyright M-J de Mesterton, February 2007

M-J's Roasted New Mexican Chile Almonds

Here is my own recipe:

Christmas Egg Nog

Equipment: a blender, a medium-size mixing bowl, a rotary mixer, and a freezer-safe jug

Ingredients

Four eggs, separated

One cup of heavy cream, whipped until stiff

One half-cup of powdered sugar

One cup of milk

One half-teaspoon of nutmeg

Two tablespoons of rum extract

One teaspoon of vanilla

Two jiggers of brandy

Whip the egg-whites until stiff, incorporating the powdered sugar into them as you beat.

Pour the milk into the blender, together with the four egg-yolks and mix them.

With a spatula, slip the beaten egg-whites into the blender. Do the same with the cream.

Add the nutmeg and blend for a minute.

Pour this mixture into a freezer-safe jug and store in your freezer until very cold.

Serve the egg nog in festive glasses. Distribute the foam on top of each, and sprinkle with nutmeg. Adding additional whipped cream on top, or stiffening the drink with more liquor, is optional.

Makes 1.25 litres.

Carrot Vichyssoise, as Created by Chef Albert Stockli of New York's Four Seasons Hotel, Circa 1960

2 cups of peeled and diced white potatoes

1 leek, white part only, sliced thinly

1 1/4 cups sliced carrots 3 cups chicken stock (broth)--if you are vegetarian, vegetable broth is a suitable substitute

1 teaspoon salt

A dash of white pepper

1 cup of heavy whipping-cream

Clean the leek carefully, as garden soil can collect between the tightly layered sections. Slice the white portion only.

In a large soup pot over medium heat, add the potatoes, one sliced leek, carrots, and chicken stock. Bring the mixture to a boil. Reduce heat, cover, and simmer this for 25 to 30 minutes or until vegetables are tender. Let it cool. In an electric blender, purée half the vegetables and liquid at thirty seconds, then pour into a large bowl. Repeat process with second half of the soup. Chill the carrot Vichyssoise, and stir in the cream, pepper and salt before serving. Serve in 4 chilled bowls. Consider a contrasting garnish of finely chopped parsley or chives. Chef Stockli used shredded carrot.

Elegant Survival Wine

Photo Copyright M-J de Mesterton 2007: Click to Enlarge Image

Torres Malena

Torres Malena Garnacha 2005 and 2006 (grenache: the grapes which are abundant in Provence*)

From (Spain) Catalunya: a red wine that is purple in color, with a sweet, fragrant bouquet featuring mostly plum and strawberry but also a touch of rusticity. Bold and full of cherry-cola flavors, while the feel is luxurious and proper. As the label declares, Malena Garnacha is light on the tannins. A very nice wine from Torres; great value--priced anywhere between six and ten dollars US. Available at Sam's Club, and when you buy it by the case, it happens to be a gorgeous wooden box.

We served this wine at a recent party, and it was a hit. Torres Malena Garnacha complements beef dishes, and anything else you are serving, including fowl.
Torres Malena Garnacha 2006 can be served room temperature, or heated for a hot spiced wine or glögg in winter.

*Garnacha is the Spanish name for the grenache noir grape. This grape is said to be originally Spanish, and is grown throughout Spain and southern France. Garnacha is particularly important in Rioja where it is blended into the Tempranillo, and in Priorat where it is the main varietal grape in world-class red wines.

Saturday, March 8, 2008

The Original Sacher Torte

History

Posted by Jeanne

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The Health-Promoting Hot Pepper

Capsicums, chiles, chile peppers, peppers--all are names for a wonderfully health-promoting food that is high in vitamins.

Red Chile Oil

I like to eat brown rice with stir-fried vegetables, and I dress up that dish with red chile oil. Instead of using vegetable or peanut oil, I use organic coconut oil to make my own, as it contains more-beneficial fatty acids.

Take a handful of dried, red chiles and break them into pieces. Wear gloves while doing this, because you may accidentally touch your face or eyes. Put these into a blender with some soy sauce and a lot of coconut oil, softened or liquefied. Other additions, optionally, are peanuts, sesame seeds, or almonds. Blend the combined ingredients until you have something resembling Szechuan hot chile oil. Your home-made hot chile oil will be tastier, safer and better than the imported versions.

Food Safety; Keeping Food Costs Low

Don't buy prepared foods at the supermarket. Instead of spending a lot on dubiously produced dishes, you are better off spending twenty minutes cooking, and will be in control of what goes into your dishes, as well as of its quality and cleanliness. Many expensive restaurants get demerits from their respective municipal health departments. Some of them are shut down for infractions. Cooks at restaurants are often carriers of hepatitis and other ills. Roaches, mice, rats and flies get into the food supply in restaurants, and carry disease. Imagine, then, the food-preparation area in the back room of a supermarket*, with various non-professional employees having a hand (perhaps dirty hands) in making your food. I once bought half a watermelon from a fancy supermarket in Princeton, New Jersey. When I got it home, I noticed that they had carelessly cut it in half while it had a coating of dirt and no doubt manure on its outside--their knife must have gone right through that hazardous material, causing the interior of the melon to be contaminated. I had to return the offending item to that store, and talk to a callous store manager. His lack of proper response brought me to the health department at Princeton Borough Hall, where I was met with more complacency. No one cares what goes into your food like you do. Think of how infrequently supermarkets are inspected. Protect yourself and save money by buying your own ingredients, preferably from factories with standards.

With these ideas in mind, I've been making my own bread for years. It's not terribly time-consuming; it is enjoyable watching it rise and when you bake it, there's a wonderful aroma. A little-recognized benefit is the upper body exercise you get during the kneading process!

Though wheat prices have soared, Trader Joe's has one-pound bags of pasta from Italy for about $1.25 each. You can buy pasta in bulk at Costco and Sam's Club, and lower-priced cheese to grate on top of it. Buy a few pounds of low-priced hamburger, and separate it into meal-sized lots in freezer-bags. Scramble hamburger in a pan, perhaps with an onion and some diced green or red pepper, and serve it with cooked pasta. Rotini from Trader Joe's is an excellent choice. Cover with your favorite grated cheese. If you are on a tight schedule, drained and buttered pasta can be put into freezer-bags for eating during your busy week. It doesn't take much time to thaw. The same goes for rice. Just don't overcook either of those grains. They can be improved after thawing by sautéeing in butter or oil. If you live in an area that has flour mites and/or mice, you ought to store your large stock of pasta in airtight, glass or thick plastic containers.

Here is a classic white sauce to enhance pasta dishes. It is used in northern Italian lasagne (and is called balsamello in Italy) and Greek pastitsio, as well as many French dishes.

Sauce Béchamel was named for King Louis XIV's cook, Louis de Béchamiel.

Sauce Béchamel

4 tablespoons of butter
4 tablespoons of flour
1 cup of milk
One half teaspoon of salt
Cayenne or white pepper

Optional: one small onion, minced

Melt the butter in a saucepan and, if using the onion, sauté it until soft but not browned. Add the flour and cook, stirring constantly, for three minutes. Heat the milk and add it slowly to the mixture, stirring it until thick and smooth. Cook for a further five minutes. Yield: one cup of sauce. This béchamel sauce many be thinned while still hot, if desired, with the addition of more milk.

Tip: Stock up on nonfat dry milk. It is suitable for use in any recipe calling for milk, and if you mix it more thickly than recommended, it will have the consistency of whole milk. I use it for the sauce béchamel sometimes, and when making pommes de terre dauphinoise. I rely on powdered milk, because my husband and I are childless adults who rarely have fresh milk on hand, and resist going to the market.

As a child, my household had split pea soup on Thursdays in the Swedish tradition. Sometimes, following that same inherited tradition, we even had pancakes or waffles for Thursday supper. Split pea soup is delicious and full of protein. Served with either toast or grilled cheese sandwiches, it makes such a hearty supper or luncheon that one doesn't miss a meat course. Split peas are still under a dollar per pound.

In Sweden, yellow split peas are used for ärtsoppa, as well as a a ham hock. Those ingredients are difficult to find, and impractical. What follows is a much simpler recipe. Vegetarians may omit the ham or bacon.

Split Pea Soup

Two tablespoons of butter

1 or 2 ounces of chopped raw bacon or cooked ham

1 lb. of split peas, any color

One medium onion

Three stalks of celery, finely diced

One or two carrots, finely diced (optional)

1 teaspoon of thyme, savoury or herbes de Provence

Two quarts of water

Salt and pepper to taste. I use Himalayan crystal salt.

Sauté the bacon and onion in the butter. Add diced celery and carrots, cooking the mixture for five minutes. Make sure all of the bacon is crisp, or you'll have blobs of fat floating in the soup (they don't brown once the water has been added). Pour in the water and split peas. Bring to a boil, and stir well, Simmer for two hours and stir often. Add water as necessary. This is good prepared in a crock-pot. Double the recipe to freeze portions of your split pea soup for the future.

I'll be writing more tips on how to save on the cost of eating. Stay tuned.

*UPDATE: a couple of hours after writing this, my husband was talking to the fellow who alters his clothes, and, as always, asked him how he is. The tailor ate nothing but two pieces of supermarket fried chicken last Monday (eight days ago), got food poisoning from it, and is still not 100% well. It could be that the preparer of the fried chicken handled some of it while it was still uncooked, and without washing, handled the cooked product, contaminating it with salmonella. This is the risk one takes at such places. People aren't trained properly, and just don't care.

Baking Cakes and Bread

Friday, September 7, 2007

Baking Baguettes for a Party: Photo Copyright M-J de M., 2006

I created this on Saturday: plain vanilla cake baked in a tube-pan, coated with royal icing and dripped with chocolate.

M-J's Original Food Cartoons

Tuesday, August 28, 2007

My Cartoons

Fed-Up with Whole Foods

One of the great mysteries of the New Age: why do people who only shop at "Health Food" stores usually look deathly ill?

Oh, what a difference a comma makes...I couldn't deface that person's bumper-sticker, so I drew this cartoon instead.

Cartoon by M-J de Mesterton., July 2nd, 2007

(Sort of invalidates the term, "liberal", doesn't it, when one of their chief characteristics is telling others what to do...?)

In Praise of the Potato

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren't guilty of fattening us. The added fats in potato-preparation are the culprits. Spuds contain a "resistant starch" that aids in burning body-fat. This humble vegetable that grows low on the ground is high in nutrients.

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J's Recipe for Golden Brown Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with salt or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in lemon, olive oil and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008

Golden Omega Salad

In a mixing bowl or jar, blend one cup of corn oil with a third of a cup apple cider vinegar, a tablespoon of honey, a teaspoon of Colman's Dry English Mustard, and the seasoning salt of your choice.

This amount of dressing is too much for one salad, but will be useful stored in the refrigerator for later.

Pour dressing over a salad of lettuce, yellow peppers, and raw walnuts.

Elegant Egg Dishes

An old friend of mine prepared the following dish for me in the 1970s:

Eggs Vienna

Poach eggs in hot milk. Prepare strips of "streaky bacon" (American bacon, that is)

Toast slices of white bread.

Assemble in shallow soup bowls (you will have reserved your HOT MILK), laying in the buttered toast slice first, then the bacon, and then the poached eggs. Cover with hot milk. Grind pepper over the assemblage, and eat immediately. Serve with soup-spoons, knives and forks.

~~M-J