|Posted on November 8, 2015 at 8:10 PM|
To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.
Reserve the Potato-Water to Use as Fertilizer for Your Garden
©M-J de Mesterton
When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants with them.
The potatoes, after having been drained of hot water, sat in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. Depending on what you iintend to use the potatoes for, they may be frozen in their skins, which is a breeze.
I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browned and mashed potatoes.
©M-J de Mesterton 2015
These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and Malabar pepper: the little spud, jacket included, was delicious!
Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today's produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday's chocolate pie.
|Posted on May 1, 2015 at 10:55 AM|
|Posted on April 30, 2015 at 10:25 AM|
©M-J de Mesterton 2011
Radishes with Soft Butter, a Traditional Component of Breakfast in France: the Elegant Radish is a Liver-Tonic
|Posted on April 28, 2015 at 11:40 AM|
Labels: Antioxidant Turmeric, Celery, Cucumber, Elegant Survival, Elegant Vegetables, Ginger, Ginger Root, Health-Benefits Turmeric, Red Onion, Turmeric Okinawa Diet, Vegetables for Good Health, Yams
|Posted on April 23, 2015 at 4:05 PM|
When I put my original cream of celery soup recipe on the internet in 2006, it was the first and only one there. It is a simple process: sauté some finely chopped celery in butter with salt, pepper and herbes de Provence until just slightly browned and soft. Clear a little space in the bottom of the pan, where you will make a roux by melting a tablespoon of butter, adding a tablespoon of flour to it and lightly browning the mixture. Slowly incorporate a cup of milk or cream into the pan, continuing to stir everything together, When the soup is thick, add water and milk or cream as desired. Use your own judgment as to measuring ingredients. For a finer consistency to the celery in this soup, run a hand-blender in the pot, which will make it beautifully smooth.
©M-J de Mesterton 2015
|Posted on April 1, 2015 at 2:45 PM|
|Posted on April 8, 2014 at 6:20 PM|
|Posted on February 12, 2014 at 3:30 PM|
M-J's Green Beans with Walnuts in Miso-Honey Glaze
Petite green beans are sautéed in red chile oil, partially-crushed walnuts are added and lightly-browned; then a teaspoon of miso, a half-teaspoon of honey are mixed with a third-cup of water and stirred into the pan or wok to coat the string-beans and nuts.
©Copyright M-J de Mesterton 2013
Categories: Elegant Cuisine, Elegant Entertaining, Elegant Survival
|Posted on December 3, 2012 at 4:20 PM|
|Posted on August 13, 2012 at 9:50 AM|
Home-Grown Lentil Sprouts on GG Scandinavian Bran Crispbread topped with Strained Yogurt
|Posted on February 20, 2012 at 10:00 AM|
Marinate finely-sliced Savoy cabbage overnight, in white vinegar and olive oil. Add pickled serrano peppers, cut into pieces. This simple salad is an elegant accompaniment to meats and traditional Mexican dishes. Variation: use lime juice instead of vinegar. ©M-J de Mesterton 2012
|Posted on February 19, 2012 at 6:05 PM|
M-J;s Spinach Salad features bacon, toasted walnuts and Parmesan cheese, in a balsamic vinegar and olive oil dressing.
|Posted on November 14, 2011 at 11:25 AM|
|Posted on October 10, 2011 at 5:40 PM|
|Posted on August 24, 2011 at 1:10 PM|
For an elegant salad design, dress the lettuce first and then decorate with tomatoes and peppers (capsicums).
I make a tradional western ranch-style dressing with the following ingredients, and never from an over-priced packaged mix:
a dash or two of D.L. Jardine's Texas Five-Star Ranch Rub (or Lawry's Seasoning Salt)
A squeeze of lemon and a bit of freshly-ground green or white peppercorn
©M-J de Mesterton
|Posted on August 21, 2011 at 1:20 PM|
|Posted on July 22, 2011 at 10:15 AM|
|Posted on May 22, 2011 at 2:59 PM|
|Posted on April 10, 2011 at 11:25 AM|
|Posted on April 7, 2011 at 5:24 PM|
|Few calories and lots of taste go into this elegant stir-fry, made with celery, onion, ginger, coconut oil and shirataki noodles. ©M-J de Mesterton|
|Shirataki Noodle or Konnyaku are Stir-Fried with Vegetables|
|A Japanese chile, soy sauce and peanut dressing will be just the thing to add a pleasant piquancy.|