M-J’s Golden Potatoes

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren’t guilty of fattening us. The added fats in potato-preparation are the culprits. Spuds contain a “resistant starch” that aids in burning body-fat. This humble vegetable that grows low on the ground is high in nutrients. 

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J’s Recipe for Golden Brown Potatoes

M-J's Golden Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with saffron, salt and/or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. For a more orange appearance, some paprika may also be added. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in melted butter and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008

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.

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’s Green Bean and Almond Sauté

M-J’s Green Bean and Almond Sauté

(M-J’s recipe is on the Elegant Survival.net Cuisine page). Empty a bag of frozen or fresh green beans into the hot oil. The thinner the beans, the better. Crush some roasted chile almonds (M-J’s recipe is on the Cuisine page at Elegant Survival.net) inside of a bag with a mallet or potato masher. Empty them into the pan with the green beans after they have begun to look a bit browned. Toss this together while sautéeing it all for a while longer. Serve alongside chicken or beef, or as a high-protein, high-fiber meal if you don’t eat meat.

~~Copyright M-J de Mesterton, 2009

Spring Pea Soup: Potage Printanière aux Petits Pois

Photo and Recipe Copyright M-J de Mesterton

I devised this soup for a luncheon. I’m presenting it here again as an early Easter gift to you.

Potage Printanière aux Petits Pois

One 16-ounce bag of frozen petits pois, or tiny green peas (be sure to use the frozen variety for their intense colour)

Three cups of hot water

Herbs: savoury or herbes de Provence

1/3 Cup of sour cream or crême fraîche

Salt to taste

In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating  the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.

~~Copyright M-J de Mesterton
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Sautéed Swiss Chard and Pine Nuts

M-J's Sautéed Swiss Chard and Pine Nuts

Photo Copyright M-J de Mesterton 2007

Cook one head of separated Swiss chard leaves in rapidly boiling, salted water (blanch them) for two minutes. Drain and dry the Swiss chard leaves, then chop them into bite-sized pieces with a French chef’s knife. In a hot frying pan, put three tablespoons of olive oil and one half-teaspoon of powdered red chile or one half-teaspoon of ground cayenne pepper.  When the  oil has turned red, add a quarter-teaspoon of Himalayan salt, and one-half cup of pine nuts (piñon, pignolia).  Cook until pine nuts are toasted and reddish, then remove from the oil. Add the chopped chard and sautée until soft enough to eat. Toss the Swiss chard with the toasted red pine nuts and serve. This makes an excellent accompaniment to chicken.
~~Copyright M-J de Mesterton, 2007

Swiss Chard Leaves: Elegant and Inexpensive Substitutes for Corn Husks

Making tamales at home is made less expensive and more elegant by using Swiss chard leaves instead of the now-expensive dried corn husks. You will need a bag of masa made especially for tamale-making, and a pot with a metal stand or steaming basket inside of it. Tamale filling is up to your own taste and creativity. Chopped green chiles combined with Monterey Jack or cheddar cheese is tasty as a vegetarian version of tamales. Chopped or shredded, leftover roast beef or pork,  spiced with some red chile powder is a meat-eater’s treat.  Spread masa and water mixture onto a leaf in a rectangle (bags of masa come with such instructions). Lay filling on masa, and roll together the contents to seal it. You may tie ends together with string.  Swiss chard tamale wrappers will be edible after you have steamed the tamales for forty minutes. This is a prudent, tasteful  and nutritious method of preparing tamales.

~~Copyright M-J de Mesterton and Elegant Survival, January 2009