>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.
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>M-J’s Elegant Autumn Potato Salad
28 Oct>
M-J’s 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.
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.
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
Elegant Home-Made Tortilla Chips
16 JulMAKE YOUR OWN ELEGANT TORTILLA CHIPS Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store. Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pressing into it with a large knife, cut the stack of tortillas into quarters. Lower a handful-at-a-time of the uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. 
When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.
©M-J de Mesterton 2009
M-J de Mesterton’s Elegant Guacamole Dip: Find the Recipe on Elegant Cuisine and Elegant Cook.
M-J’s Elegant Guacamole
15 JulM-J’s Elegant Guacamole Recipe
There are so many recipes for guacamole that contain anti-social ingredients like raw garlic and/or onions. My elegant, all-green version contains avocados, lemon or lime juice, olive oil, strained or dried green chiles, a hint of onion powder and some Himalayan salt. No tomatoes, please! Elegance, purity of flavour and colour go hand-in-hand.
Green Chile Chicken Noodle Soup
21 Jan M-J’s Original Recipe
Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) in ten cups of chicken broth diluted with water, or water to which some chicken bouillon concentrate has been added. I used two tablespoons of Tone’s brand chicken base (Tennessee and Iowa, USA), available at Sam’s. Mix one tablespoon of flour with three tablespoons of the broth, and stir it into the simmering soup as a thickener if desired. Add a half-cup (or more to your taste) of chopped green chiles either from Hatch of New Mexico or El Paso brand (Texas) in cans. Then, when the egg noodles or pasta strips are soft, in about thirty minutes, stir-in a half-cup of sour cream.
© M-J de Mesterton 2010
>Green Chile Chicken Noodle Soup
21 Jan>
M-J’s Original Recipe
Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) in ten cups of chicken broth diluted with water, or water to which some chicken bouillon concentrate has been added. I used two tablespoons of Tone’s brand chicken base (Tennessee and Iowa, USA), available at Sam’s. Mix one tablespoon of flour with three tablespoons of the broth, and stir it into the simmering soup as a thickener if desired. Add a half-cup (or more to your taste) of chopped green chiles either from Hatch of New Mexico or El Paso brand (Texas) in cans. Then, when the egg noodles or pasta strips are soft, in about thirty minutes, stir-in a half-cup of sour cream.
© M-J de Mesterton 2010
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M-J’s Elegant Guacamole
M-J’s Elegant Guacamole Recipe
There are so many recipes for guacamole that contain anti-social ingredients like raw garlic and/or onions. My elegant, all-green version contains avocados, lemon or lime juice, olive oil, strained or dried green chiles, a hint of onion powder and some Himalayan salt. No tomatoes, please! Elegance, purity of flavour and colour go hand-in-hand.
M-J, the Elegant Cook
- Making French Bread May 25, 2012
- M-J's Elegant Meatloaf May 12, 2012
- Low-Carb Dessert May 4, 2012
- Making Sausage at Home April 24, 2012
- Using a Simmer-Mat April 18, 2012
Featured Posts
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Elegant Beetroot from the Home Garden
This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon.
©M-J de Mesterton
Featured Posts
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M-J’s Low-Carbohydrate Celery Soup
- M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), a Perfect Dish for an Elegant Luncheon
- Cream of Celery Soup, by M-J de Mesterton Photo Copyright 2009
- M-J de Mesterton’s Potage de Celeri (Cream of Celery Soup), a Perfect Dish for an Elegant Luncheon
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
More of M-J’s Original Recipes are Found on Elegant Survival
