Announcing M-J de Mesterton’s Elegant Cook

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Making an Elegant Salad

Elegant Salad Design, Ready to Be Tossed by Your Dinner Guest (Photo Copyright M-J de Mesterton 2009)

When preparing a salad…

~~M-J de Mesterton Copyright 2009

Composed Salad with Lettuce, Cucumber, Avocado, Grated Gruyère Cheese, Tomatoes and Chile-Roasted Pecans (Photo Copyright Elegant Survival 2009) Elegant Salad Design, Ready to Be Tossed by Your Dinner Guest (Photo Copyright M-J de Mesterton 2009)

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright M-J de Mesterton)

Elegant Salad Composition

Photo Copyright M-J de Mesterton: Greek Cypriot Village Salad “Horiatikí”

Elegant, Economical British Dishes Presented by Elaine Lemm on Video

Delicious, Economical British Classics Presented by Elaine Lemm

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favorite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish pastry; and Irish Colcannon–a vitamin-rich, green-and-white dish that could serve as an economical meal, which contains three vegetables.

Chef Stockli’s Carrot Vichyssoise

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.

Food Trends Timeline from New York Magazine

This is an amusing, informative PDF file courtesy of New York Magazine, which is celebrating its anniversary.

Enter Edamame, New York Magazine’s Food Timeline

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