M-J’s POTAGE PRINTANIÈRE aux Petits Pois

M-J’s Original Recipe: POTAGE PRINTANIÈRE aux Petits Pois



Photo and Recipe Copyright M-J de Mesterton 2007

I devised this spring pea soup for an elegant luncheon.


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, March 2008

My Favourite Measuring Spoons

Best_Measuring-Spoons_Elegant_Cook_M-J_de_MestertonI like to keep my measuring spoons separate instead of on a ring, for ease of use. Aedilys_Measuring_Spoon_Set_Elegant_Cook_M-J

They’ve finally designed a set of measuring spoons that are engraved with both U.S. and metric capacities, shaped to fit into small containers, have four-inch handles, and are made of 18/8 stainless steel. Please visit M-J’s Traditional Household.

Making Pound Cake

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M-J’s Pound Cake Recipe

2 Sticks of Room-Temperature Butter, OR One Stick of Butter and 1/2 Cup of Coconut Oil

2 Cups of Sugar

3 Cups of White or Unbleached White Flour

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Salt

1 Tablespoon of Vanilla, OR Two Teaspoons of Vanilla and One Teaspoon of Almond Extract

4 Eggs

3/4 Cup of Buttermilk, OR Milk plus One Tablespoon of Lemon Juice

Preheat oven to 350°. Cream the butter and sugar, add vanilla and almond extracts, then beat until fluffy.  Blend in half of the eggs. Gradually add flour and other dry ingredients (I usually combine the flour, baking powder, baking soda and salt in a large measuring cup, & mix it with a fork so it’s ready to be incorporated into the batter); add the other two eggs, beating, then gradually add the milk. Beat for three minutes. Pour into a 13″ Pullman loaf pan, or two regular meatloaf-pans, and bake for 1.5 hours OR until a thin knife or skewer inserted into the cake’s center comes out clean.

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Visit M-J’s Traditional Household for More Information

CORRECTION: I use a 13″ Pullman pan for this recipe, not 16″. Sorry for the misprint.  

M-J’s Traditional Household

Elegant Walnut Salad

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Simple and satisfying, a salad made with Romaine lettuce and crushed walnuts may be enhanced with Cheddar cheese to make a nutritious luncheon dish.  The best dressing for M-J’s Walnut-Romaine salad recipe is a honey-laced vinaigrette.  For an elegant salad-design, toss the lettuce in dressing before arranging the crushed walnuts around the edges of your bowl. ©M-J de MestertonRomaine__Elegant_Salad_Copyright_M-J_de_Mesterton

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Home-Made Pizza

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I made my own pizza-dough as usual, and fitted it into a copper pan, decorated with sauce, cheese, parsley and pepperoni, then popped it into a 400-degree oven. This is the gorgeous pie that slipped right out of my pan onto a trivet.

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Here is another home-made pizza, fashioned with dough from my versatile pain de mie recipe. The soft stuff was stretched onto a 14″ round Granite-Wear pizza pan that gives the bottom of the light dough a crispy finish.Home-Made_Pizza_Elegant_Cook_M-J_de_Mesterton

©M-J de Mesterton, March 2017

 

Deep-Fried Gyoza

gyoza_deep-fried_copyright_m-jeanne_de_mesterton_elegant_cookGyoza skins were filled with health-promoting ingredients: purple cabbage, cooked adzuki beans, celery, carrot, red onion, cooked brown rice, chopped umeboshi plums and miso; I sealed them with an egg-wash and then the gyoza dumplings were deep-fried in peanut oil and drained on paper towels. I served half of these and froze the rest (it’s the only way to keep them; storing these deep-fried pockets of finely minced vegetables, legumes and rice in the fridge will make them too soft). The frozen “gyozas” will be spread in a single layer and reheated in a hot oven. @M-J de Mesterton 2017

Eggs Help Prevent Stroke and Heart Disease

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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.

Elegant Dressing for Evening

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Above: a proper evening gown, full-length and low-cut at the bodice; this dress is more appropriate for an evening with dinner and dancing than for cocktail parties. (See below.)

Below: “Your Editor”, Painter M-J de Mesterton wears a lacy, cotton-lined dress that can be worn at afternoon tea, or at cocktails/drinks parties year-round. Also, it is suitable for less formal dinners and nightclubs. Long sleeves that leave space for bracelets make this knee-length gown very elegant, and the round neckline accommodates big pearls. Amazon.com has similar dresses for as little as 39.00. Blue suede shoes with comfortable three-inch wedge-heels are by Clarks.

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Making Croutons

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A half-loaf of home-made sourdough bread was a couple days old, and tired of being stored in the fridge. I decided to make croutons with it for the week’s luncheon salads. I poured olive oil, spices, parsley and fresh rosemary into a Pop-It storage box (made with safe materials in Italy), then tossed the bread squares in and shook the thing with all my might to coat them well. With ambient heat from the oven while baking the croutons, a new loaf of bread was rising nearby. Sliced thinly, the croutons were ready after ten minutes in a 350° oven. Cooled croutons were poured into elegant jars to be used at table. And they won’t need to be stored for long; these croutons will quickly be poured out onto salads. @M-J de Mesterton

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Don’t Waste Lemon Peels: Make Marmalade

 

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Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J

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Article at Natural News, by Regular Contributor J.D. Heyes

M-J’s Shirataki-Miso Soup

Burdock Root or Gobo Slices, Broccoli, Adzuki Beans, Brown Rice and Shirataki Noodles in Miso Broth

©M-J de Mesterton 2014

Burdock root, known in Japan as gobo, is one of the best blood-purifiers. It has diuretic properties that help expel toxic products from the blood through urine. This root-vegetable is employed in the treatment of skin problems such as eczema (dermatitis) and psoriasis. Burdock is a remedy for liver and gall bladder complaints. Effusion of burdock seeds has been used for throat and chest ailments. Burdock is an appetite-stimulant and is used  for enhancing digestion and relieving dyspepsia. Dried burdock root is reconstituted by pouring boiling water over the bits and letting them stand until softened. It may also be used as a tea, or incorporated into brown rice, where it will soften as the rice and burdock mixture cooks. I use either fresh or dried burdock in stir-fried vegetables or kinpira-style braised vegetables.

©M-J de Mesterton 2014

M-J’s Peanut Flour Waffles

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Above: M-J’s High-Protein Waffles are Sliced Thin and Filled with Ham, Cheese, and Dijon-Laced Mayonnaise for Low-Carb Panini (Grilled Sandwiches)

M-J’s Gluten-Free Peanut Flour Waffles

One egg

1/2 cup of buttermilk

1 1/2 cup of water

1 cup of peanut flour*

1 teaspoon of baking soda

1/2 teaspoon of salt

1 tablespoon of melted butter

1 teaspoon of brown sugar (optional; this bit of sucrose helps the waffles to caramelize)

1 tablespoon of lemon juice (optional, but it does add to the leavening)

1 teaspoon of vanilla (optional)

Approximately 5 drops or 1/4 cup of of sucralose sweetener (optional)

If your batter is too thick, add more water or milk. If you think it’s too thin, add a bit more peanut flour.

Brush a waffle iron with butter to prepare its surfaces. Heat your waffle iron, and be careful to add just enough batter to it for each waffle–I find that stopping short of the edges by an eighth of an inch will keep the batter from overflowing once the iron is closed. These waffles take approximately six minutes to bake. You can check on them by opening the waffle iron after four minutes.  For a savoury experience, these waffles are good with bacon and sour cream, and with chicken or roast beef as well.  Of course, these waffles are excellent with strawberries and whipped cream, or dusted with confectioners’ sugar.

©M-J de Mesterton 2016

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Wrapping the Waffles in Layers with Waxed Paper

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M-J’s Gluten-Free, Peanut Flour Waffles are Ready for the Freezer

*I use Protein Plus Peanut Powder. Here is their proprietary description:

Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to use by industrial food processors as a major food ingredient. While peanuts are about 25% protein, peanut flour is about 50% protein. That’s because the process of mechanically removing fatty oil from roasted peanuts enriches the levels of the remaining peanut components. The resulting flour is naturally low in fat, high in protein and relatively low in carbohydrates.

Protein Plus roasted peanut flour provides a healthful, lower-fat, and gluten free boost to a variety of foods. It is a great thickener for soups, a flavorful and aromatic ingredient for breads and pastries, as well as a creative coating for meats, fish, and other dishes. Peanut flour is a good source of Vitamin E, Folate, Fiber, Niacin, Magnesium, and Phosphorus.

Substitute at least 30% of your plain or self-rising wheat flour for peanut flour in any of your favorite recipes. Peanut flour is not self-rising and will need a rising agent added if called for in your recipe. When baking with peanut flour, you may want to add an extra egg or other moistening agent to prevent dryness.

Elegant Chicken Salad

Poached chicken in a  lettuce salad, with fresh lemon and vegetable oil dressing, ground green peppercorn and salt–how elegant and health-promoting it is. I would have made Chicken Jubilee from Beverly Barbour’s book, “Secret Recipes from Private Clubs,” but I had no tomato. I did, however, use a green pepper from my garden to replace it.  This simple chicken salad is a refreshing dish for summer luncheon.

©M-J de Mesterton