The Tiny and Highly Functional Kitchen

 

4a835-traditional_household_small_functional_kitchenOne doesn’t need lots of space to have an elegant, organized kitchen like the one pictured here. Things just need to co-exist in coherent fashion. Large, white appliances combined with lemon yellow, orange and lime green  cookware can give a unified appearance;  I call the effect “harmonious clutter”. All the many tools in this kitchen are used frequently, so there really is no wasted space.

@M-J de Mesterton, May 2017

Please Visit M-J’s Traditional Household  for tips on kitchen essentials.

Eggs Help Prevent Stroke and Heart Disease

Easter_Eggs_Copyright_M-J_de_Mesterton

One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.

Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.

A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”

U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.

©M-J de Mesterton 2017

M-J’s Article about Eggs, Published in 2010

Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.

Huevos (Eggs), by Spanish Court Painter Diego Velasquez

Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.

One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is  essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the  recommended  daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.

Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.

Eggs can be prepared easily, in a variety of ways. They keep well  in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.

Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.

Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.

One other  benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.

Stocking up on dehydrated eggs would be a wise move right now.  There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:

Emergency Powdered Eggs

Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.

©M-J de Mesterton 2010

Reversal of Long-Held Beliefs on Dietary Fats

Additional Information on Foods Containing Cholesterol

A heart specialist from the University of Ireland, Professor Sherif Sultan, notes:

  • Current dietary guidelines are outmoded and desperately need to be revised.
  • Despite decades-old recommendations, high carbohydrate diets should be avoided.
  • Diets consisting largely of foods high in good-quality fats are the healthiest.
  • This essential changeover will stem the epidemic of Type 2 diabetes and weight-related heart problems.

NEW from M-J: The Elegant Survivalist

Elegant Survivalist

My new site may be found here: ELEGANT SURVIVALIST–please visit it for regular updates on elegant dressing, elegant living, elegant cuisine, elegant gardening, elegant culture, basic survival tips and all things elegant. 

Thank you!

M-J de Mesterton,

Author of

Elegant Survival

M-J’s Instructions for Making Brioche

 M-J de Mesterton’s Original Brioche Recipe in Pictures
©Copyright April 30th, 2011
Six eggs plus one egg-yolk, five or six cups of unbleached flour, one teaspoon of honey, one teaspoon of sugar, one half-teaspoon of salt, one half-cup of warmed buttermilk, one heaping teaspoonful of yeast, and two sticks of butter are M-J’s ingredients for brioche. For a finishing egg-wash, you will need a seventh egg and a pastry-brush. Her recipe makes six brioches à tetes and eight full-sized hamburger buns. You will need a stand-mixer with a dough-hook to make M-J’s brioche recipe.
Mix warmed buttermilk with yeast, add one egg, one cup of flour and the teaspoon of honey. Mix well and cover with another cup of flour. Let rise uncovered for thirty or forty minutes, until the sponge is two or more times its original size and its surface resembles cracked earth.
Adding brioche ingredients is a gradual procedure.
Begin adding flour, eggs, sugar, salt and room-temperature butter cut into small sections, in alternate measures, gradually, in the bowl of a stand-mixer. Beat the brioche dough with your dough-hook attachment until it pulls away from the side of the machine’s metal bowl. Turn off the stand-mixer motor now and then to let it cool off a bit. Mind the mixer as it goes through its paces, because with this vigorous dough-beating it will inevitably move across the work-surface. Ideally, you will beat the brioche dough for thirty minutes. The French word, “brioche” refers to this process.
This is the proper texture for brioche dough. This batch is almost finished being beaten after twenty minutes. Notice the sides of the bowl; they are almost cleaned of sticky dough by the slapping motion of the process. The dough is allowed to rest for a few minutes while the stand-mixer motor cools off a little. Ten more minutes of beating will follow.
It is now time to unplug the stand-mixer, raise its head, remove its dough-hook, and then, grabbing the machine to stabilise it, bump the stationery bowl out of position with the heel of your hand against its handle. Your brioche dough can now be left to rise in this stainless steel bowl, covered loosely with plastic-wrap.
M-J’s Brioche Dough Rising
After the brioche dough has risen to two times its original size, you may punch it down and form it into shapes. M-J usually lets hers rise a second time before finally shaping the brioches à tetes and hamburger buns. Once your brioche dough is in a baking- pan, let it rise to double the original size. Then use your seventh whole egg to create a final coating of egg-wash, by mixing it with a half-teaspoon of water and brushing the brioche tops with it, using a pastry-brush. 
Because of their high butter-content, greasing pans will not be necessary. Bake your pans of brioches on the center-rack a medium-hot oven (375 Fahrenheit) for about twenty minutes. The time and temperature of baking will depend upon the conditions where you live, and the phase of the moon, therefore you must keep a close-eye on the brioche while it is baking. Lower the heat to 350F if their bottoms or tops begin to darken unevenly. Serve the brioche after it has cooled for at least ten minutes. If you are serving them the next day, these gems will benefit from being warmed in the oven first. Keeping the dough for more than one day in the refrigerator will sour its taste considerably in an undesirable way. However, brioche dough freezes well. 
©M-J de Mesterton 2011

M-J’s Instructions for Making Brioche

 M-J de Mesterton’s Original Brioche Recipe in Pictures
©Copyright April 30th, 2011
Six eggs plus one egg-yolk, five or six cups of unbleached flour, one teaspoon of honey, one teaspoon of sugar, one half-teaspoon of salt, one half-cup of warmed buttermilk, one heaping teaspoonful of yeast, and two sticks of butter are M-J’s ingredients for brioche. For a finishing egg-wash, you will need a seventh egg and a pastry-brush. Her recipe makes six brioches à tetes and eight full-sized hamburger buns. You will need a stand-mixer with a dough-hook to make M-J’s brioche recipe.
Mix warmed buttermilk with yeast, add one egg, one cup of flour and the teaspoon of honey. Mix well and cover with another cup of flour. Let rise uncovered for thirty or forty minutes, until the sponge is two or more times its original size and its surface resembles cracked earth.
Adding brioche ingredients is a gradual procedure.
Begin adding flour, eggs, sugar, salt and room-temperature butter cut into small sections, in alternate measures, gradually, in the bowl of a stand-mixer. Beat the brioche dough with your dough-hook attachment until it pulls away from the side of the machine’s metal bowl. Turn off the stand-mixer motor now and then to let it cool off a bit. Mind the mixer as it goes through its paces, because with this vigorous dough-beating it will inevitably move across the work-surface. Ideally, you will beat the brioche dough for thirty minutes. The French word, “brioche” refers to this process.
This is the proper texture for brioche dough. This batch is almost finished being beaten after twenty minutes. Notice the sides of the bowl; they are almost cleaned of sticky dough by the slapping motion of the process. The dough is allowed to rest for a few minutes while the stand-mixer motor cools off a little. Ten more minutes of beating will follow.
It is now time to unplug the stand-mixer, raise its head, remove its dough-hook, and then, grabbing the machine to stabilise it, bump the stationery bowl out of position with the heel of your hand against its handle. Your brioche dough can now be left to rise in this stainless steel bowl, covered loosely with plastic-wrap.
M-J’s Brioche Dough Rising
After the brioche dough has risen to two times its original size, you may punch it down and form it into shapes. M-J usually lets hers rise a second time before finally shaping the brioches à tetes and hamburger buns. Once your brioche dough is in a baking- pan, let it rise to double the original size. Then use your seventh whole egg to create a final coating of egg-wash, by mixing it with a half-teaspoon of water and brushing the brioche tops with it, using a pastry-brush. 
Because of their high butter-content, greasing pans will not be necessary. Bake your pans of brioches on the center-rack a medium-hot oven (375 Fahrenheit) for about twenty minutes. The time and temperature of baking will depend upon the conditions where you live, and the phase of the moon, therefore you must keep a close-eye on the brioche while it is baking. Lower the heat to 350F if their bottoms or tops begin to darken unevenly. Serve the brioche after it has cooled for at least ten minutes. If you are serving them the next day, these gems will benefit from being warmed in the oven first. Keeping the dough for more than one day in the refrigerator will sour its taste considerably in an undesirable way. However, brioche dough freezes well. 
©M-J de Mesterton 2011

>M-J’s Elegant Egg Dish

>

M-J’s Pain Brioché, Made at Home for Toast and Croques Monsieurs

Grated Havarti waits on a toasted slice of M-J’s home-made brioche. A fried egg will top this assemblage.

M-J’s Elegant Brioche Egg Dish is Now Ready to Serve

M-J’s Elegant Egg Dish

M-J’s Pain Brioché, Made at Home for Toast and Croques Monsieurs

Grated Havarti waits on a toasted slice of M-J’s home-made brioche. A fried egg will top this assemblage.

M-J’s Elegant Brioche Egg Dish is Now Ready to Serve

Brioche, an Elegant Viennoiserie



Brioche, a Viennoiserie made at home in a small cake pan can be sliced for perfectly round sandwich bread. Brioche makes excellent toast, French toast or pain perdú.~~M-J

Viennoiseries is the collective French term for baked goods made from yeast-leavened dough or from puff-pastry. Viennoiseries typically have a high-protein and fat content from eggs, butter, milk, and cream, and are usually sweetened with sugar, ingredients which lend them a rich character. The Viennoiserie yeast-dough, once formed and risen, is often “gilded” or laminated with an egg-wash to make it shiny and deep in colour after baking. Viennoiseries are eaten for breakfast or with tea and coffee.
Examples include brioches, croissants, Vienna bread and baguette Viennoise pain au chocolat, pain au lait, pain aux raisins, chouquettes, chausson aux pommes, Danish pastryand bugnes.
No wonder the aforementioned names of baked goods are French. A surge in popularity of Viennese-style baked goods in France began with the opening of Boulangerie Viennoise operated by printer August Zang in 1839. 
©M-J de Mesterton

>Brioche, an Elegant Viennoiserie

>



Brioche, a Viennoiserie made at home in a small cake pan can be sliced for perfectly round sandwich bread. Brioche makes excellent toast, French toast or pain perdú.~~M-J

Viennoiseries is the collective French term for baked goods made from yeast-leavened dough or from puff-pastry. Viennoiseries typically have a high-protein and fat content from eggs, butter, milk, and cream, and are usually sweetened with sugar, ingredients which lend them a rich character. The Viennoiserie yeast-dough, once formed and risen, is often “gilded” or laminated with an egg-wash to make it shiny and deep in colour after baking. Viennoiseries are eaten for breakfast or with tea and coffee.
Examples include brioches, croissants, Vienna bread and baguette Viennoise pain au chocolat, pain au lait, pain aux raisins, chouquettes, chausson aux pommes, Danish pastryand bugnes.
No wonder the aforementioned names of baked goods are French. A surge in popularity of Viennese-style baked goods in France began with the opening of Boulangerie Viennoise operated by printer August Zang in 1839. 
©M-J de Mesterton