M-J’s Green Bean and Almond Sauté

M-J’s Green Bean and Almond Sauté

M-J's Green Beans Amandine

(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
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Buttermilk Biscuits, a Surprisingly Good Accompaniment to Dinner

M-J’s Buttermilk Biscuits

3 cups of white or unbleached white flour

3 teaspoons of baking powder

One teaspoon of salt (I use Himalayan salt)

1 and 1/4 cups of buttermilk

One stick of butter (1/2 cup)

1/2 cup of lard (manteca)

1/2 cup of flour for working dough on the counter

¼ cup of melted butter and lard for brushing layers—composed of equal parts of each

Arrange bits of butter and lard over the 3 cups of flour in a large bowl. Toss butter and lard with flour, baking powder and salt. Cut the fats into the dry ingredients, and add a tablespoon of cold water, mixing until the dough looks like a bunch of small peas. Cover the bowl with plastic wrap. Put into refrigerator for about ten minutes. Remove to counter again and incorporate the buttermilk, mixing gently. 2. Turn dough out onto your counter, which has been dusted with flour. Gently knead the biscuit dough 3 or 4 times, adding a bit of extra flour if necessary. With floured hands, form dough into a rectangular shape, about ½ inch thick. Brush dough with a bit of your melted fat mixture, and dust it with flour. Fold dough over onto itself. Roll it out into a new rectangle, brush again with melted fat and dust with flour. Repeat the last two steps once more. Cut 3/4 inch high dough into biscuits with a small glass or my favorite, an empty, clean  tomato paste can. If you are using the biscuits for canapes, roll the dough 1/2 inch thick. Brush tops with melted fat. These layered biscuits are easy to crack open and fill with marmalade or, if one uses them as canapes, various meats. To make a croissant biscuit, cut the dough, which has been flattened to 1/8 inch, four inches wide and brush with melted fat as above. Roll and pinch ends together.

Bake biscuits in a pre-heated 450° oven until they are lightly browned.

Serve with chicken dishes of all kinds; these biscuits also complement beef and pork. If you have company for breakfast, making these fresh biscuits is sure to be appreciated, especially if served with a selection of jams, jellies and marmalade.

M-J's Buttermilk Biscuits
M-J's Buttermilk Biscuits

M-J de Mesterton, 2009

M-J's Buttermilk Biscuits with Sausage Patties
M-J's Buttermilk Biscuits with Sausage Patties

Recipe and Photo Copyright M-J de Mesterton 2009

Spring Pea Soup: Potage Printanière aux Petits Pois

Potage Printanière aux Petits Pois, Copyright 2007

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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U.S. and U.K. Equivalents in Cooking (Cookery) Terminology

By Guest Author, Gwydion (Dyfed Lloyd Evans)

US and UK Cookery Terms

In designing, writing and constructing a recipe website I have come across a large number of differences in terms of language uses between British and American cookery terms.

Of course, the units are different (whether in terms of cups, imperial units or metric) but the terms used for certain foods and for many cookery terms and ingredients also differ. This can make interpreting American recipes (if you’re British) or interpreting British recipes (if you’re American) difficult. This glossary provides a conversion for these terms (going from UK to US in this instance).

UK Term US Term
aubergine eggplant
bap hamburger bun
baking sheet/baking tray cooking sheet
barbecue grill or outdoor grill
beetroot beet
biscuit (sweet) cookie
biscuit (savoury) cracker
broad bean fava/lima bean
cake mixture cake batter
cake tin tube pan
casserole dutch oven/casserole
caster sugar superfine granulated
chicory endive
chickpeas garbanzo beans
chilli chili
chips french fries
chocolate/sweets candy
chocolate, plain semisweet/bittersweet/unsweetened
cling film plastic wrap
cooker stove
cornflour cornstarch
corn on the cob ears sweetcorn
courgette zucchini
cream, double heavy or whipping cream
cream, single light cream or half-and-half
crisps potato chips
filo pastry phyllo
fish slice spatula
flaked almonds slivered almonds
flour, light plain cake flour
flour, plain all-purpose flour
fool creamy fruit dessert
French bean green bean
frying pan skillet
glacé candied
golden syrup use light corn syrup or 50% molasses, 50% water
grated shredded
green pepper bell pepper/sweet pepper
grill (verb) broil
hob range
ice/icing frost/frosting
icing sugar confectioners sugar, powdered sugar
jam jelly
jelly (in the UK, a jelly is also a strained set jam that does not have fruit bits in it) jello
Jerusalem artichokes sunchokes
joint (of meat) roast
ketchup catchup
kitchen towels kitchen paper, paper towels
kipper smoked herring
lettuce (loose-leaved) Boston lettuce
mangetout snow peas
mince/minced meat ground (meat) or hamburger meat
milk (skimmed) skim milk
milk, semi-skimmed 2% milkfat
pear, conference bosc pear
pine kernels pine nuts
pips seeds
pitta pita
prawns shrimp
pudding dessert
rasher (of bacon) slice
rind peel
rocket arugula
semolina cream of wheat
sieve sift
sorbet sherbet
spring onion scallion
stock broth, stock
stock cube bouillon cube
stoned seeded or pitted
sultanas golden raisins
swede turnip/rutabaga
Swiss roll jelly roll
Tabasco sauce hot-pepper sauce
tea towel kitchen towel
tin (baking/roasting/loaf/cake) pan
treacle molasses
tomato passata tomato sauce (slightly thicker than passata)
tomato puree tomato paste
vanilla pod vanilla bean
wholemeal whole-wheat
yellow courgette yellow straight neck squash

Whichever side of the Atlantic you’re from, this guide should, hopefully, make it easier for you to understand recipes from across the waters.

About the Author

Dyfed Lloyd Evans runs the Celtnet Recipes site as well as the Celtnet Articles Repository. His quest for recipes has led him all over the world and he has redacted and converted recipes from many languages and cultures, both ancient and modern.

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