M-J’s Original Yam Dish


Boiled yams, sliced fresh jalapeños, crushed pineapple and cream cheese are seasoned to your taste (I use Tajín chile-lime-salt seasoning from México) and baked in a dish after being crushed and mixed with my Braun hand-mixer.
©M-J de Mesterton
Thanksgiving, 2011

Advertisements

Elegant Tahini Sauce

M-J’s Simple Recipe for Elegant Tahini Sauce
Sesame paste mixed with lemon juice, water, salt and the merest hint of garlic powder makes an elegant tahini dip or sauce for mezedes, or pre-prandial appetisers.

Use this elegant and simple tahini sauce as a dip for flat-breads, steamed cauliflower, celery, other fresh vegetables, and fried potatoes. Optionally, you may drizzle olive oil over the tahini.
People find tahini sauce very pleasing in the summer months, and it is economical to make, since the sesame paste expands greatly when mixed with water and lemon juice.

Delicious, Economical British Classics Presented by Elaine Lemm

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favourite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish pastry; and Irish Colcannon–a vitamin-rich, green-and-white dish that could serve as an economical meal, which contains three vegetables. Note that Ms Lemm crimps her pasties on top. Cornish style dictates that pasties be crimped on their sides.

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren’t guilty of fattening us. The added fats in potato-preparation are the culprits. This humble vegetable that grows low on the ground is high in nutrients. The potato is high in a substance called “resistant starch”, a carbohydrate which has a low glycemic index and acts as fiber.

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J’s Recipe for Golden Brown Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with salt or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in lemon, olive oil and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren’t guilty of fattening us. The added fats in potato-preparation are the culprits. This humble vegetable that grows low on the ground is high in nutrients. The potato is high in a substance called “resistant starch”, a carbohydrate which has a low glycemic index and acts as fiber.

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J’s Recipe for Golden Brown Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with salt or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in lemon, olive oil and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008

High Praise for the Lowly Potato

Potatoes: the much-maligned tubers aren’t guilty of fattening us. The added fats in potato-preparation are the culprits. This humble vegetable that grows low on the ground is high in nutrients. The potato is high in a substance called “resistant starch”, a carbohydrate which has a low glycemic index and acts as fiber.

A potato supplies more potassium per ounce than a banana. Potassium helps to regulate blood-pressure and blood-sugar. Potatoes also contain vitamin C, B-6 and about 60 anti-oxidants.

M-J’s Recipe for Golden Brown Potatoes

Peel and cut into quarters or eighths, as many potatoes as you think you need for dinner. The cut potatoes should resemble chunks or nuggets. One potato per person is a safe bet; the leftovers can be re-heated and eaten the next day.

Boil water in a pot, with salt or chicken bouillon to your taste. Add the potato chunks and boil them for twenty minutes. Drain potatoes and then sauté them in butter or the fat of your choice until brown. Alternatively, you may coat the potatoes in lemon, olive oil and salt, then bake them on a cookie sheet until brown. A good way to evenly distribute the coating is to put the potatoes, oil and seasoning in a Zip-Lock bag and shake gently, being careful not to break the potato chunks.
Baked or sautéed, these potatoes are soft on the inside, and crispy on the outside.
~~Copyright M-J de Mesterton, 2008

Create a website or blog at WordPress.com

Up ↑