M-J’s Elegant “Egg Salad” with Chopped Vegetables and Leafy Greens

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Spinach, kale, rocket (arugula or watercress), purple onion, celery and chard were finely diced and dressed with classic vinaigrette. Two boiled eggs at a deep yellow stage of cooking (not quite hard-boiled) were cut into sections and distributed on top of the chopped vegetables, which had already been tossed with vinaigrette. For visually-appealing boiled eggs, I use the method favoured by chef Jacques Pepin: with a push-pin, poke a hole in the wider end of a raw egg in its shell before lowering it into a pot of water. I simmer the egg for eight minutes, then bathe it in ice-water. The pinhole in the egg will prevent the buildup of sulfur inside the egg and thus keep the yolk from turning green, and resting the boiled egg in cold water makes it much easier to peel. This chopped power-greens salad with two eggs is very nutritious; it can of course be made without the red onion, and naturally welcomes additional ingredients such as bacon or shredded cheese.
©M-J de Mesterton 2019

M-J’s Popular Cookery Articles

The Elegant Cook

Elegant Basket of Tea Towels

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Christmas Present Idea: a Silver-Plated, Large Basket for the Kitchen Counter or Hanging on a Cook’s Cart~Perfect for Tea Towels, Fruit, or Casual Flower-Arrangements

Swedish Potato Salad

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Boiled new potatoes, diced red onions,  chopped bacon with a little warm bacon fat for flavour, vinaigrette and brightly-coloured, diced capsicums (optional) make a splendid summer potato salad, either chilled or at room temperature. It is a tasty, safe alternative to mayonnaise-based potato salads, which cannot withstand long periods in the heat of a sunny day. This recipe is traditional in my Swedish family. ©M-J de Mesterton
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Swedish Potato Salad, an Excellent Summer Picnic Dish

M-J’s Cupcakes Filled with Swiss Meringue

Create hollow areas within cupcakes with a demitasse spoon or a paring knife. The resultant cake bits can be saved in a bowl and eaten later. Your cupcakes will be filled with a light, fluffy icing that is essentially a very sweet meringue that is stabilised by being heated while whipped. Here is my recipe:

SWISS MERINGUE ICING

In the top of a double-boiler over a simmering inch or two of water, whip five egg whites with a cup of white granulated sugar, a cup of confectioners’ sugar, a dash of salt and 1/4 cup of water, using an electric mixer at high speed. Continue beating the mixture until it forms stiff peaks. Remove from heat and allow to cool; whip a teaspoon of vanilla into the meringue. Use your Swiss meringue before it hardens, but most of the time, it stays spreadable for many hours. This is my method, but there are numerous other recipes on the internet for Swiss meringue. In my kitchen, I cook this meringue icing in the stainless steel bowl of my Kitchenaid mixer set atop a mid-sized stockpot with a couple inches of simmering water in it, using an electric hand-mixer to whip it into shape. Swiss meringue icing is sometimes referred to as “seven-minute frosting”. Depending upon various conditions, you may need to whip the meringue for more or less than ten minutes. I’ve had days when it took much longer than that. Find a formula that works for you. Spoon your room-temperature meringue into a gallon-sized polyethylene zippered bag with one corner cut off, as shown, or a professional pastry-bag. Fill the holes in your cupcakes with Swiss meringue, and top them with it as well if desired. Chocolate or buttercream frosting on top of your filled cupcakes would be wonderful. Alternatively, fill some cupcakes with ganache and top them with Swiss meringue icing. ©M-J de Mesterton

M-J’s Home-Made Blue Cheese Dressing

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Bottled blue cheese dressings usually contain corn syrup, sugar, and trans-fat oils, which makes them less than salubrious while ruining their flavour. They don’t taste anything like the dressings freshly-made by smart restaurant cooks. Here are my four simple ingredients for home-made blue cheese dressing: buttermilk, sour cream, crumbled blue cheese, and lemon-pepper (lemon juice and freshly-ground pepper are great in its place, though juice will thin the mixture). I do not use exact measurements when making this concoction. I simply put the ingredients into a bowl or jar and stir or shake them to mix well; this method leaves the blue cheese in appealing little chunks. ©M-J de Mesterton

M-J’s Elegant Little Kitchen Island

Small Functional Kitchen-Copyright_M-J_de_Mesterton (1)A sturdy stainless steel cart with a custom-cut Melamine surface serves as a work-island in M-J’s tiny kitchen, and attached hooks hold her heavy French cast-iron pans. The smaller stainless steel cart has a butcher-block surface, together with two shelves that hold a basket of potatoes, a wooden Zeissen coffee-grinder, assorted porcelain platters and baking-dishes. ©M-J de Mesterton 2018

 

 

M-J’s Low-Carb Luncheon Salad

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M-J’S LOW-CARB, HIGH PROTEIN LUNCHEON SALAD

Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.

I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.

©M-J de Mesterton, April 2010