Yellow in the Kitchen: Roses

Yellow is a Perfect Accent Colour for the Kitchen

Simple Salad Served in Stunning Style



Beneficial Salad Tastes Better in a Beautiful Bowl

Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage, which is similar to Chinese cabbage, has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for at least half an hour in vinegar and oil. I used white wine vinegar and olive oil for this health-promoting salad.  To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, cancer-preventive, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity thereby lowering inflammation, and a little protein from the cheese.

Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?

©Jeanne “M-J” de Mesterton

My Easter Eggs 2012


These Easter Eggs were made with dye that came with a Wilton cake-decorating set. I added a few bits of it to boiling water with a drop of vinegar. I soaked them in the dye solutions after drawing upon each egg with wax crayons by Crayola.

©Jeanne “M-J” de Mesterton

Elegant Reine de Saba

Reine de Saba, or Queen of Sheba, is an elegant cake from Julia Child's THE FRENCH CHEF COOKBOOK. After watching Mrs. Child make the thing on her old show three times last week, I was eager to try her famous recipe. And I happened to have all the ingredients at hand, which is a rare occurrence when I want to follow someone else's recipe. This cake is not as complicated as it seems. I blanched, peeled and roasted the almonds lightly on Saturday, and made this Queen of Sheba cake on Easter Sunday. I will not be posting the recipe for Reine de Saba here at Elegant Cuisine, because there are many copies and interpretations of it on the internet. ©Jeanne "M-J" de Mesterton

M-J’s Elegant Spinach Salad

Serve Your Spinach in Elegant Style by Creating an Attractive Design in the Bowl ©M-J de Mesterton
M-J’s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
©M-J de Mesterton 2012
M-J’s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
©M-J de Mesterton 2012



Low-Carbohydrate Green Chile Cheeseburgers

Shape and fry hamburgers (I use a Green Pan from Belgium), then array them in a baking dish. Spread a light layer of mayonnaise over the burgers. Cover them with chopped green chiles (Hatch or Old El Paso brands). A few shreds of chopped pickle may be added to the chiles. Bake for fifteen minutes. Remove from oven and top with shredded cheese (I used Colby-Jack blend here). Bake again until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them a low-carb main dish.

Recipe and Photos Copyright ©M-J de Mesterton