Elegant Pantry

Arrange pantry items in groups of similar containers for a well-organised appearance.

VISIT M-J de Mesterton’s ELEGANT PANTRY

The Elegant Cook, M-J de Mesterton

• Using a Simmer-Mat 18/04/2012
• Elegant Pantry 17/04/2012
• Starbucks’ Blonde Willow Blend 17/04/2012
• Elegant Cheeses of Ireland 11/04/2012
• Croques Monsieurs 25/03/2012
• Eggs Vienna 25/03/2012
• Pimenton de la Vera 03/03/2012
• Savoy Serrano Salad 20/02/2012
• Elegant Low-Carb Taco Salad 20/02/2012
• Low-Carb Green Chile Burger 20/02/2012
• M-J’s Elegant Spinach Salad 19/02/2012
• Elegant Beefsteak Fajitas 19/02/2012
• M-J’s Spinach and Artichoke Casserole 29/01/2012
• Sweet Potatoes and Yams 21/01/2012
• Home-Made French-Style Bread 30/12/2011
• Affordable La Crema Pinot Noir 23/12/2011
• Natural Hangover Helpers 23/12/2011
• Saltworks Gourmet Products 18/12/2011
• Pollo con Penne al Alfredo 19/11/2011
• Elegant Bowl on Platter 14/11/2011

Elegant Pantry

The contents of an elegant kitchen cupboard or pantry are arranged in groups of similar items such as spice bottles, salt-shakers, and jars of dried herbs. This pantry cupboard arrangement was achieved by recycling and using the most attractive jam jars, and purchasing cobalt glass-and-wire containers. There are also four Luminarc glasses with red lids for food-storage.

©M-J de Mesterton

Making Mayonnaise

The Elegant Cook

Baked Alaska from a Pound Cake

A classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned. This “Alaska” cake  is ready to be baked.

©M-J de Mesterton

Elegant Brownies

Elegant Bamboo Cooking Tools

Available at Wal-Mart for about three dollars, these ultra-useful, sturdy cook’s implements are made from bamboo.  Each white mesh bag contains five bamboo spatulas and spoons. At that price, it may be wise to purchase two packs of them.

Poaching Chicken for Elegant Dishes

Poaching Chicken ©M-J de Mesterton

Add water and the flavouring of your choice to boneless chicken breasts. Simmer for forty minutes, cool and freeze for future use, or slice and use with sauce or gravy, perhaps made with the same poaching-liquid in which you cooked the chicken. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat. ~~M-J de Mesterton

M-J’s Autumn Harvest Potato Salad

M-J’s Elegant Autumn Potato Salad

Like the potato salad that my Swedish grandmother used to make for me, this dish relies upon some bacon, vinegar, and an onion.

Peel, quarter and boil eight medium sized potatoes, or ten small ones. Salt the boiling water. Alternatively, add some Maggi or Knorr chicken bouillon powder.
Boil the potato chunks for fifteen minutes. Drain but do not rinse them.

In your cooking pot, sauté eight strips of bacon, finely chopped. Remove the bacon bits with a slotted spoon. and reserve in a small bowl or cup.

Empty out  half of the bacon fat from the pan. Add two tablespoons of vegetable oil (I use peanut oil) and two tablespoons of vinegar (I use malt vinegar, apple cider vinegar, or white vinegar). If you have it, a tablespoon of concentrated apple juice can be added to this dressing mixture. You will adjust the vinegar and oil to your taste after the initial mixing of all ingredients.

Add the potatoes, one finely diced small onion (red, white or yellow), and one diced, unpeeled apple. Grind some pepper into the mixture for taste, and check for salt. Mix gently. Serve lukewarm or at room temperature for  best flavor.

~~Recipe and Photo of Autumn Potato Salad Copyright M-J de Mesterton, 2008