>
Featured at Elegant Survival in 2006, Les Cornuds 2005 by Vinsobres Côtes du Rhône Villages
Perrin & Fils
Beaucastel
Perrin & Fils
Beaucastel
Archive | Perrin Fils RSS feed for this section
Authors
The Elegant Cuisine Feed
Welcome to Elegant Cuisine
Featured Posts
-
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
-
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
-
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
