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M-J’s Original Sauce Ragú
16 SepSautéed Vegetables for M-J’s Sauce Ragú
Bread rises at left of stove, using the warmth from sautéed vegetables.
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The Second Stage of Cooking M-J’s Sauce Ragôut Involves Incorporating Liquid Ingredients
Third Stage of Cooking: Simmering for Nine Hours Yields a Rich, Dark Meat Sauce
This mixture of ground beef, celery, capsicums, bacon, onion, tomatoes, garlic, spices, herbs and wine will cook for nine or ten hours on very low heat, and become a zesty, rich meat sauce ragôut or ragú. Ideally, after the initial sautéeing and mixing process, the elegant meat sauce ragôut would be put into a slow-cooker or Crock-Pot (by Rival).
Recipe and Photo Copyright M-J de Mesterton
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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
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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
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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
