M-J’s Elegant Meat Loaf

Lining the Baking Dish with Bacon

Perfectly-Cooked Eggs are Enveloped in Ground Beef Mixed with Sage, Savoury, One Raw Egg, Sautéed Onions and Yellow Peppers ~~©M-J de Mesterton~~ 

 

Elegant Meat-Loaf, Baking in a Moderate Oven for an Hour

Elegant Bacon and Egg Meatloaf is Served
~~©M-J de Mesterton~~

Meatloaf can be elegant!

M-J’s Elegant Bacon and Egg Meatloaf, Ready to Slice

M-J’s Elegant Low-Carb Dessert

Egg Whites, Splenda and Cream ©M-J de Mesterton

Pimentón de La Vera: Smoked Paprika of Spain

Pimentón de la Vera, the smoked paprika of Spain is made from several varieties of red capsicums or peppers. The ripe capsicums  are placed on racks above an oak-wood fire, and are flipped-over daily by their respective growers, so that they are evenly roasted on both sides. This venerable old drying procedure usually endures for two weeks.

Once fully dried, the capsicum-stems and most of the peppers’ cores are removed. Then, these sweet, smoky-flavoured red capsicums are ground slowly in traditional stone mills which are now powered by electricity. The resulting paprika or pimentón  is packed in rectangular spice cans and distributed to markets in Spain and around the world. The price for 70 grams of smoked paprika imported from Spain to the United States lies anywhere between five and fifteen USD, depending upon the purveyor. Pimentón de la Vera is available on-line at Amazon.com as well as at La Tienda. Pimentón is nearly always a component of Spanish paella, and is an excellent spice-rub, imparting an interesting, piquant barbecue flavour to various meats. The oak-wood smoking process used in La Vera, Spain, gives their paprika a very special, unique quality.

©M-J de Mesterton

M-J’s Celery Soup, on the ‘Net Since 2006

>

See The Elegant Cook for M-J’s Original Cream of Celery Soup Recipe

>Bols Liquor, 1961

>

Photograph of 1961 Magazine Advert by M-J de Mesterton

>Elegant Pineapple Pork Chops

>

Soy sauce, pineapple juice, dried red chile peppers and a bit of brown sugar are used to marinate these elegant pork-chops. They are then placed on a broiling-pan which has on its bottom level the pineapple and marinating liquid. The pork is browned and turned over. When the pork chops are done on both sides, the pineapple will be well-cooked and seasoned in the bottom of the broiling-pan.

©M-J de Mesterton

Asian Pork Dish, Broiled Pineapple, Broiled Pork Chops, Chile, Chile Peppers,Dried Chile, Elegant Cook, Elegant Cuisine Asian Food, Pineapple Pork, Red Chile, Soy Sauce, Spicy Pork

>Elegant Saffron Potatoes

>M-J’s Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

M-J’s Elegant Sauce Velouté

Sauce Velouté for an Elegant Dinner Dish Made with Poached Chicken Breasts

M-J’s Sauce Velouté Recipe

Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic feature of French cuisine. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice.

Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Elegant Sauce Velouté, a French Classic with Many Applications

If you don’t plan to use it right away, it is perfectly acceptable to store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

>M-J’s Elegant Sauce Velouté

>

Sauce Velouté for an Elegant Dinner Dish Made with Poached Chicken Breasts

M-J’s Sauce Velouté Recipe

Save the broth from poaching chicken breasts as shown in a previous post, and make elegant sauce velouté, a classic feature of French cuisine. For this recipe, I would prefer the chicken poaching liquid to contain just salt, white wine, water, and a spoonful of lemon juice.

Make a roux with about two tablespoons each of butter and flour. Stir it until light tan and bubbly.
Add about two cups of chicken broth or poaching liquid, stirring it in quickly.

Cook the ingredients until smooth.
When the sauce is very thick, slowly add a half-cup of cream and incorporate it well, cooking on low heat for another minute. I like to use bamboo tools, because they do not scratch my cookware.

Elegant Sauce Velouté, a French Classic with Many Applications

If you don’t plan to use it right away, it is perfectly acceptable to store your sauce velouté in a jar, and refrigerate or freeze until needed. Thaw the sauce slowly in a covered pan or pot, and add some white wine or champagne to taste. Cream may also be stirred-in until the sauce is at the consistency that you prefer. Dress your chicken in this elegant French sauce velouté. It is very good to have at hand for impromptu gatherings, together with some poached and sliced chicken breasts. These two ingredients guarantee you a quickly-prepared, elegant dinner party offering.
©M-J de Mesterton 2010

Elegant Greek Salad