Anti-Viral Stir-Fry

Originally Posted at 04:10 PM on October 23, 2009

I slow-cooked a mixture of quinoa and basmati rice this morning. To eat with it, I sautéed chile peppers, onions, pineapple, carrots and ginger in a wok primed with coconut oil. Onions, chiles, ginger and coconut oil are known to inhibit viral infections.

~~M-J 

Anti-Viral Foods are Important this Holiday Season

Anti-Viral Stir-Fry

Originally Posted at 04:10 PM on October 23, 2009

I slow-cooked a mixture of quinoa and basmati rice this morning. To eat with it, I sautéed chile peppers, onions, pineapple, carrots and ginger in a wok primed with coconut oil. Onions, chiles, ginger and coconut oil are known to inhibit viral infections.

~~M-J 

Anti-Viral Foods are Important this Holiday Season

Courtesy of M-J de Mesterton

Post-Frost Harvest Cookery

Don’t chuck out your last tomatoes and peppers, even though they have frozen on the vine before maturation. Taking a tip from French chefs through the ages, I never waste produce. These vegetables are destined for M-J’s Original Sauce Ragú, pictured below in the first stage of cooking.

©M-J de Mesterton 2010

Post-Frost Harvest Cookery

Don’t chuck out your last tomatoes and peppers, even though they have frozen on the vine before maturation. Taking a tip from French chefs through the ages, I never waste produce. These vegetables are destined for M-J’s Original Sauce Ragú, pictured below in the first stage of cooking.

©M-J de Mesterton 2010

Courtesy of M-J de Mesterton

Elegant Home-Made Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS

Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS

You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store.Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pushing down hard with a large knife twice at different angles, cut the stack into quarters. Lower a handful at-a-time of uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.

©M-J de Mesterton 2009

M-J de Mesterton’s Elegant Guacamole Recipe is Available on ElegantCook.net

For green chile powder, which is a good substitute for chopped canned or frozen New Mexico green chiles, go North of the Border.

Elegant Vegetables

Courtesy of M-J de Mesterton

Elegant Vegetables

Courtesy of M-J de Mesterton

Elegant Vegetables