The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

Using a Simmer-Mat

Posted on April 18, 2012 at 9:05 AM
My black Dutch oven is sitting upon a simmer-mat that has been placed on the back burner. This inexpensive, invaluable tool protects the pot and its contents from scorching, while slow-cooking at low temperatures. Many cookers just cannot be set low enough to prevent burning foods or even destroying the vessels in which they are cooked. Simmer pads solve that problem in an easy and elegant manner.
©Jeanne "M-J" de Mesterton 2012

Elegant Meat Sauce

Posted on January 6, 2011 at 11:34 AM

M-J's Elegant Sauce Ragú: my original meat sauce recipe appears on the Elegant Meat Dishes page.


Cooking Eggs & Bacon

Posted on April 18, 2010 at 12:19 PM

My Swedish grandmother taught me to cook eggs as slowly as possible for the best texture and flavour. This advice applied to both scrambled and fried eggs. Keeping the cooking temperature as low as possible and cooking your bacon very slowly will keep it in good shape.

Elegant Split-Pea Soup

Posted on February 22, 2010 at 1:36 PM

Split peas, chicken bouillon powder, diced pepperoni, parsley, diced celery, diced onion, and water, cooked overnight in a Rival Crock Pot: served with croques monsieurs or home-made English Muffins, this dish makes a filling, nutritious meal.