Monday, 29 November 2010

Elegant Pork Chops with Roasted Pineapple


For more photos, and a pictorial of how to make M-J's Elegant Pineapple Pork Chops, 

Rock and Gem Painting by M-J de Mesterton, in Elegant Room

Elegant Grapefruit

Clicking on Photo Will Yield a High-Resolution Image

Elegant, Health-Promoting Grapefruit

Grapefruit is a beautiful part of a healthy, elegant breakfast. Peeled and cut into sections, then drizzled with a bit of honey and a few grains of sugar, this lucky grapefruit is ready to eat in an antique Japanese Export bowl.

Baked Alaska, an Elegant Classic Dessert


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
 birthday cake, Classic Recipe, Cuisine, Elegant Cookery, Elegant Cooking, Elegant Dessert, Elegant Dinner Party, Elegant Dishes | Tagged Baked Alaska, Classic Dessert, Elegant Classic Dessert, Elegant Cook,Elegant Cookery, Elegant Dessert, Elegant Living, Ice Cream, Pound Cake, Stylish Living

Saturday, 27 November 2010

Elegant Dessert


An elegant dessert table at M-J's cocktail buffet holds a cake decorated with French dragée almonds, walnut chocolate brownies, and crisp chocolate-chip cookies.
M-J's Elegant Appetizers/Appetisers at the Elegant Cook
©M-J de Mesterton

Elegant Dessert Buffet

Elegant Pineapple Pork Chops


Soy sauce, pineapple juice, dried red chile peppers and a bit of brown sugar are used to marinate these elegant pork-chops. They are then placed on a broiling-pan which has on its bottom level the pineapple and marinating liquid. The pork is browned and turned over. When the pork chops are done on both sides, the pineapple will be well-cooked and seasoned in the bottom of the broiling-pan.
©M-J de Mesterton


Asian Pork Dish, Broiled Pineapple, Broiled Pork Chops, Chile, Chile Peppers,Dried Chile, Elegant Cook, Elegant Cuisine Asian Food, Pineapple Pork, Red Chile, Soy Sauce, Spicy Pork

Soy sauce, pineapple juice, dried red chile peppers and a bit of brown sugar are used to marinate these elegant pork-chops. They are then placed on a broiling-pan which has on its bottom level the pineapple and marinating liquid. The pork is browned and turned over. When the pork chops are done on both sides, the pineapple will be well-cooked and seasoned in the bottom of the broiling-pan.
©M-J de Mesterton
Asian Pork Dish, Broiled Pineapple, Broiled Pork Chops, Chile, Chile Peppers,Dried Chile, Elegant Cook, Elegant Cuisine Asian Food, Pineapple Pork, Red Chile, Soy Sauce, Spicy Pork

Elegant Eggs Vienna






An old friend of mine used to make this dish for me in the 1970s. I published my recipe for the unusual breakfast offering on Elegant Survival in 2006; it was for a long time the only recipe for Eggs Vienna on the internet. I shall reconstruct it here at Elegant Cuisine:


Eggs Vienna for Two


Prepare four slices of streaky American-style bacon until they are crisp. Poach two eggs in two cups of boiling milk, until they are soft. Toast two slices of white bread or English muffins, then butter them. When all three components are ready, place one piece of toast in each of two soup-bowls. Place two slices of bacon on top of each piece of toast, then top that with a poached egg. Pour the remaining hot milk, in which the eggs have been poached, into each bowl.


Copyright M-J de Mesterton

Elegant Salad Design

Elegant Apple Pie

Please visit The Elegant Cook for M-J's original elegant apple pie recipe.

Elegant Crème Frâiche


For M-J's Crème Frâiche recipe, please visit her Elegant Cuisine blog.

Elegant Saffron Potatoes

M-J's Original Recipe for Elegant Potatoes

Boiled in water infused with saffron and paprika, these golden potatoes are coated with butter and more seasoning, then baked until golden brown at the edges.

Elegant Canapés in the Making

M-J's elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients.
©M-J de Mesterton

Elegant Canapés in the Making

M-J's elegant canapés begin with her home-made bread fashioned into toast platforms. They are now ready for filling with refined ingredients, the elegant gourmet way.
©M-J de Mesterton

Friday, 26 November 2010

Elegant Purple Vegetable Smoothie

Celery, purple cabbage, a piece of whole lemon, pear-tomatoes, jalapeños, home-grown sprouts and buttermilk or yoghurt mixed with water in a blender make a tasty post-Thanksgiving diuretic smoothie.
©M-J de Mesterton

Thursday, 25 November 2010

Galavanting Gals Visit Earthship in Taos

Earthship Biotecture Inventor Michael Reynolds
Elegant Survival has featured Taos, New Mexico and Michael Reynolds' Earthship many times in the past. In this video, the Galavanting Gals tour the mountain town of Taos, and the fascinating earthship homes which are built out of recycled (yes, recycled in a BIG way) bottles and earth. This video is excellent!

©M-J de Mesterton

Elegant Pound Cake for Easy Desserts

For about six dollars, you can purchase three pound-cakes and freeze at least one of them for impromptu occasions when guests appear for coffee and tea. This is a simple cake that some of us find challenging and rather expensive to make (a pound of butter and several eggs are typically used, together with a cup or more of sugar); luckily there are stores like Sam's Club where one may find bulk-packs of them in the bakery, costing only six dollars for three cakes. Pound-cake freezes very well and is easy to thaw. Slices of pound cake may be festooned with strawberries and cream, for example, or topped with nuts and syrup.  Pound cake can be used for making the classic dessert Baked Alaska or French petits fours. The creative possibilities are infinite with this classic, versatile loaf. To ensure that you always have something at hand to offer guests, a pound cake in the freezer is an easy, inexpensive and elegant solution.
©M-J de Mesterton

Classic Elegance on Safari


In this example of a traditional safari dress by Burberry, there are plenty of pockets, ample length, and long sleeves. The purpose of this proper garment is to provide protection from the elements and storage for one's implements. Classic Safari Dressing Explained by M-J
©M-J de Mesterton

Tuesday, 23 November 2010

Elegant Winter Dessert from France

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

Photo: AZ Cuisine, France

M-J's Version
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and cut into quarters
One-third cup of finely granulated sugar

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar, lightly tossing the lot. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either warm or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J



From France, an Elegant Citrus Dessert

Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

M-J's Version of Citrus-Honey Dessert
Two cups of orange juice
One-third cup of honey
One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)
3 tangerines or clementines, sectioned and separated
5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 
Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.
~~M-J de Mesterton




Thyroid Help from Icelandic Kelp

Regulate your thyroid naturally with iodine from kelp.
~~M-J

Climate-Change Got You Down? Hope So!



The best, most flattering and well-made down vest for women is by Eddie Bauer of Seattle: the Year-Round Sporting Vest--it will get you through the New Ice Age in style!

M-J

Ceramics Terminology







Ceramics Terminology



Celadon
(Pronunciation: "sel-uh-dahn") Ceramic with an iron oxide glaze fired in a reduction atmosphere, producing range of colors from yellow to grey-green, olive, blue, or blue-green.

Chün
(Pronunciation: "joon") A Song dynasty ware produced in Honan province, characterized by a thick, velvety glaze that appears in light blue, lavender blue, light green and blue with purple splashes. Their aesthetic appeal is rooted in their rich, deep, opalescent glazes.

Ch'ing-Pai
(Pronunciation: "CHING-bye") A popular early porcelain covered with a thin, lustrous glaze that ranged in color between light blue and white.

Ch'ing-te-chen
(Pronunciation: "CHING-duh-ZHUHN") A city in southeastern China (Kiangsi province) which became the center of porcelain production for China and much of the world.

Ch'i-t'ou
(Pronunciation: "CHEE-toh") "Earth Spirits," a common early form of Chinese burial sculpture.

Earthenware
Any type of ceramic that remains porous (not waterproof) when it has been fired (baked) in a kiln.

Feldspathic
A clay with a high feldspar content.

Glaze
A shiny glass-like layer baked onto the surface of an object made of clay, used to add color or make the object waterproof.

High-Fired
A ceramic that is fired (baked) at a very high temperature, generally producing a very durable material.

Iron Oxide
One of several chemical compounds formed of iron and oxygen, often lending a reddish color to a substance.

Kaen-shiki
(Pronunciation: "KAH-en-shih-kee") The "fire-flame" pattern sometimes found on early Japanese ceramics, which resembles rolling and leaping flames.

Kaolin
(Pronunciation: "COW-lin") A very pure white clay that is one of the main ingredients in porcelain.

Kuan
(Pronunciation: "GWAHN") Ceramics produced by the Imperial kilns in present-day Kaifeng and Hangchou, made with a dark iron-rich clay covered with a thick translucent, pale blue-gray glaze. A distinguishing feature of this refined ware is the crackle pattern of its glaze, which was purposely induced during the cooling process.

Kutsu-gata
(Pronunciation: "KOO-tsoo-gah-tah") A "shoe-shaped" teabowl—commonly associated with the Takatori kilns—in which the sides are purposefully pressed in.

Loess
(Pronunciation: "LESS") A yellowish brown, earthen material whose low clay content prevents distortion during drying and firing.

Low-Fired
Ceramic that is fired (baked) at a comparatively low temperature, generally producing a porous (non-waterproof) object unless glazed.

Lung-Ch'uan
(Pronunciation: "LOONG-chwahn") The most refined greenware of Sung dynasty China, manufactured at several sites in southwestern Chekiang. It evolved as a beautiful blue-green tactile glaze on a fine, durable porcelain body.

Ming-ch'i
(Pronunciation: "MING-chee") Chinese burial sculptures—"spirit articles"—that were placed in tombs to accompany and protect the dead in the afterlife.

Monochrome
Consisting of, or decorated with, only one color—such as celadon or Ting ware.

Overglaze
Color that is applied after an object has been fired once in the kiln.

Oxidation
A firing process in which extra oxygen is present in the kiln to change the chemical composition of the glazes on clay objects while they are being fired, producing a range of special effects.

Petuntse
(Pronunciation: "buh-DOON-tsuh") Feldspar—a mineral containing silicon and oxygen—used as one of the main ingredients in porcelain.

Porcelain
A fine-grained clay that is fired at high temperatures to create a white, non-porous, and extremely hard ceramic ware. First produced in China about 900 A.D. during the T'ang Dynasty.

Reduction Atmosphere
A process in which the kiln is sealed from the outside in order to deplete the oxygen during firing, used to control chemical reactions in the glaze to produce a range of special effects.

San-Ts'ai
(Pronunciation: "SAHN-tsye") The "three-color" ware that furnished the tombs of the aristocracy for more than a hundred-and-fifty years of the T'ang dynasty.

Sgraffito
(Pronunciation: "skrah-FEE-toh") A method of decoration where designs are produced by scratching or cutting away parts of a top layer (such as a glaze or slip) to form a pattern by revealing a contrasting color or texture underneath.

Takatori
(Pronunciation: "tah-kah-TOH-ree") Ceramic wares produced by several kilns in northern Kyushu, Japan, by émigré Korean potters beginning in the late 16th century.

Ting
(Pronunciation: "DING") The best known of the Sung dynasty "white wares," featuring mold-impressed and incised floral designs on high-fired, grey-bodied ware covered over with ivory-white slips and clear glazes.

Tz'u-chou
(Pronunciation: "TSUH-joh") A wide range of northern Chinese stonewares, typified by a white slip applied over coarse clay. Tz'u-chou ceramics consisted primarily of inexpensive wares for everyday use.

Yao-chou
(Pronunciation: "YOW-joh") An important kiln center in Northern China (Shansi province) during the Sung dynasty (960-1279). It produced thin-walled grey-bodied ware with mold-impressed or hand carved decoration under a translucent olive-green glaze.

Yueh
(Pronunciation: "YOO-e") High-fired celadon wares produced in southern China dating from as early as the Warring States period (480 - 221 B.C.) to the early Sung dynasty (10th century).

Elegant Decorating in Japan's Tiny Houses

Chinese Porcelain

Japanese Porcelain


[M., M-Jeanne de]

Japanese Porcelain Guide

Monday, 22 November 2010

Anti-Viral Stir-Fry


Originally Posted at 04:10 PM on October 23, 2009


I slow-cooked a mixture of quinoa and basmati rice this morning. To eat with it, I sautéed chile peppers, onions, pineapple, carrots and ginger in a wok primed with coconut oil. Onions, chiles, ginger and coconut oil are known to inhibit viral infections.
~~M-J 
Anti-Viral Foods are Important this Holiday Season

Sunday, 21 November 2010

Soup with Shirataki Noodles and Home-Grown Vegetables

I used the poaching-liquid from a batch of chicken-breasts, home-grown beets, parsley, poblano peppers, carrots, celery and a packet of shirataki noodles made from soy to make this health-promoting soup. Following the example of French chefs through the ages, I did not let the liquid from poaching chicken go to waste.
©M-J de Mesterton


The elegant vegetable soup is ready to serve.

The Elegant Cook

(Oil Painting by Pieter Claesz)

Sun-Dried Towels with Lavender Sachet

Saturday, 20 November 2010

Be Safe and Warm While Walking


Try Rebounding on a Mini-Trampoline

Bounce your way to better health with this ideal mini-trampoline. As long as your feet are in fair condition and you're able to stand, this mini-trampoline is easy to use, and its cardio-vascular benefits are similar to those acquired by jumping rope. And "rebounding" on a trampoline is easier than jumping rope, because there is nothing on which to trip. It seems like all the rage right now, but those in the know were using mini-trampolines in the 1990s. The svelte and intelligent character Charlotte Cavendish in the series Lovejoy, for example, used to bounce fifty times on her mini-trampoline in the morning, and another fifty in the evening. 
©M-J de Mesterton 2010

  • Build cardiovascular fitness, tone your legs, abs, buttocks, and back
  • Low-impact aerobic workout at home
  • Mini-Trampoline from Amazon Prime is Inexpensive and Easy to Store
The Health-Benefits of Rebounding

Friday, 19 November 2010

Elegant New Mexican Green Chile Burger

Posted by Picasa
Hamburger with home-made bun and diced green New Mexican chiles, dressed with a mixture of chopped lettuce, pickle and mayonnaise. It's a zesty yet cool combination of elements that can be enhanced with melted cheese. Just put green chile bits on top of the meat after it is cooked, broil for a moment, then top with a slice of Monterey Jack of Cheddar cheese, broil again until melted, then place it on prepared bun.
©M-J de Mesterton

Elegant Quiche Lorraine

Elegant Green Smoothie for Winter Health

Elegant Green Smoothie

Posted by Picasa
Celery, Spinach, Radishes, Jalapeño, Lemon, Parsley and Buttermilk,
 Blended into an Elegant Green Smoothie
For extra protection against viruses, a little raw ginger and purple onion may be added to this elegant vegetable smoothie.
©M-J de Mesterton