I use a wooden clothes-drying rack when I make pasta all'uovo (egg noodles). My recipe: four cups of flour, five medium eggs, one teaspoon of salt and 1/3 cup of water, all mixed together into a stiff dough. I employ a Kitchenaid pasta-rolling attachment and a Kitchenaid pasta cutting-wheel to create these fettuccine-style strips. When they are sufficiently dry, the noodles are boiled for two minutes in salted water or diluted chicken-stock. Any excess pasta is stored in a tall container. ~~Copyright M-J de Mesterton Â©2014
Miso Soup with Tofu
M-J'S GREEN CHILE CHICKEN NOODLE SOUP
M-J’s Original Recipe
Boil three cups of egg noodles in ten cups of chicken broth diluted with water, or water to which some chicken bouillon concentrate has been added. I used two tablespoons of Tone’s brand chicken base (Tennessee and Iowa, USA), available at Sam’s. Mix one tablespoon of flour with three tablespoons of the broth, and stir it into the simmering soup as a thickener if desired. Add a half-cup (or more to your taste) of chopped green chiles either from Hatch of New Mexico or El Paso brand (Texas) in cans. Then, when the egg noodles or pasta strips are soft, in about thirty minutes, stir-in a half-cup of sour cream.
© M-J de Mesterton 2010
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"Sauté overcooked pasta in butter or olive oil until browned. A little butter won't kill you, but an Italian, when faced with mushy pasta, might!"~~M-J
How to Salvage Overcooked Pasta
Here is a classic white sauce to enhance pasta dishes. It is used in northern Italian lasagne (and is called balsamello in Italy), classic macaroni and cheese and Greek pastitsio, as well as in many French dishes.
Sauce Béchamel was named for King Louis XIV's head steward, Louis de Béchamel, Marquis of Nointel (1630–1703). (His surname has also been spelled Béchamiel and Béchameil) Marquis Louis de Béchamel was also a French financier and patron of the arts.At his Hôtel de Nointel, Louis de Bechamel commissioned murals by famous French painter Jean-Antoine Watteau.
4 tablespoons of butter
4 tablespoons of flour
1 cup of milk
One half teaspoon of salt
Cayenne or white pepper
Optional: one small onion, minced
Melt the butter in a saucepan and, if using the onion, sauté it until soft but not browned. Add the flour and cook, stirring constantly, for three minutes. Heat the milk and add it slowly to the mixture, stirring it until thick and smooth. Cook for a further five minutes. Yield: one cup of sauce. This béchamel sauce many be thinned while still hot, if desired, with the addition of more milk.
~~Copyright M-J de Mesterton, February 2006
Photo Copyright M-J de Mesterton
Eight cups of water
Two tablespoons of peanut butter, creamy or crunchy
One 8-ounce packet of Shirataki noodles
7 ounces of firm tofu, cut into cubes
One teaspoon of turmeric
Two tablespoons of cornstarch, mixed into a slurry with
Four tablespoons of soy sauce
Red pepper flakes (optional)
One tablespoon of Himalayan salt
Chop the shirataki noodles into one-inch bits. Cut the firm tofu into cubes. Put these two protein-sources into a pot with eight cups of simmering water. Add turmeric, red pepper flakes and Himalayan salt. In a measuring-cup, mix four tablespoons of this soup with two tablespoons of peanut butter, then incorporate it into the soup with a wire-whisk. In the same cup make a slurry by stirring four tablespoons of soy sauce into the two tablespoons of cornstarch (corn flour). When it is smooth, stir this into the soup. Simmer your golden protein peanut soup for at least ten minutes, stirring frequently to keep the ingredients from collecting at the bottom of the pot. This recipe serves six people, and makes an elegant soup for luncheon.
Total calories in one entire pot of M-J's Golden Protein Peanut Soup: 450
Total Grams of Protein in the entire pot: 34
Carbohydrates: about 40 per pot
Recipe and Photograph of Golden Protein Peanut Soup Copyright M-J de Mesterton © 2010
Elegant, Easy and Quick to Make Soup from Dry Pantry Ingredients and Water
As a child, my household had split pea soup on Thursdays in the Swedish tradition. Sometimes, following that same inherited tradition, we even had pancakes or waffles for Thursday supper. Split pea soup is delicious and full of protein. Served with either toast or grilled cheese sandwiches, it makes such a hearty supper or luncheon that one doesn't miss a meat course. Split peas are still under a dollar per pound.
In Sweden, yellow split peas are used for ärtsoppa, as well as a ham hock. Those ingredients are difficult to find. What follows is a much simpler recipe. Vegetarians may omit the ham or bacon.
Starting the Soup after Sautéeing the Bacon and Vegetables
Two tablespoons of butter
1 or 2 ounces of chopped raw bacon or cooked ham (small "smokies" sausages, cut in tiny bits, also work well)
1 lb. of split peas, any color
One medium onion
Three stalks of celery, finely diced
One or two carrots, finely diced (optional)
1 teaspoon of thyme, savoury or herbes de Provence
Two quarts of water
Salt and pepper to taste. I use Himalayan crystal salt.
Sauté the bacon and onion in the butter. Add diced celery and carrots, cooking the mixture for five minutes. Make sure all of the bacon is crisp, or you'll have blobs of fat floating in the soup (they don't brown once the water has been added). Pour in the water and split peas. Bring to a boil, and stir well, Simmer for two hours and stir often. Add water as necessary. This is good prepared in a crock-pot. Double the recipe to freeze portions of your split pea soup for the future.
Photo and Recipe Copyright M-J de Mesterton 2007
I devised this soup for an elegant luncheon.
Potage Printanière aux Petits Pois
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will make four bowls of Potage Printanier aux Petits Pois. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.
~~Copyright M-J de Mesterton, March 2008
Carrot Vichyssoise, as Created by Chef Albert Stockli of New York's Four Seasons Hotel, Circa 1960
2 cups of peeled and diced white potatoes
1 leek, white part only, sliced thinly
1 1/4 cups sliced carrots 3 cups chicken stock (broth)--if you are vegetarian, vegetable broth is a suitable substitute
1 teaspoon salt
A dash of white pepper
1 cup of heavy whipping-cream
Clean the leek carefully, as garden soil can collect between the tightly layered sections. Slice the white portion only.
In a large soup pot over medium heat, add the potatoes, one sliced leek, carrots, and chicken stock. Bring the mixture to a boil. Reduce heat, cover, and simmer this for 25 to 30 minutes or until vegetables are tender. Let it cool. In an electric blender, purée half the vegetables and liquid at thirty seconds, then pour into a large bowl. Repeat process with second half of the soup. Chill the carrot Vichyssoise, and stir in the cream, pepper and salt before serving. Serve in 4 chilled bowls. Consider a contrasting garnish of finely chopped parsley or chives. Chef Stockli used shredded carrot.
Here is my original recipe for a cold summer soup:
Two large yellow sweet peppers (capsicums)
Two large cucumbers
Two ripe avocados
One 6-ounce can of Herdez Salsa Picante Verde (or any hot, green chile sauce if Herdez is unavailable)
One cup of water
One tablespoon of lime juice (or lemon, in Europe)
Seasoning salt of your choice
Blend all of the above ingredients till very smooth. Pour into tureen and chill. Yield: four large bowls of cold soup. Garnish with a spoonful of sour cream or crême fraîche.
Copyright M-J de Mesterton 2006
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Shirataki Fettucine Alfredo for Low-Carbohydrate Diets
Preparation: put a package of shirataki noodles in a strainer and rinse very well. In a pot or pan, melt some butter and cream cheese until bubbly. Add the shirataki noodles and stir well, continuing to cook over a low fire until the mixture adheres to the noodles. Add a bit of water or cream if necessary. Grate as much Parmesan cheese as you would like to put into the noodles, mix it in and cook for another minute just until the cheese has been incorporated into the shirataki fettucine. Optional: add some chicken bouillon powder, parsley and red pepper flakes. Serve with more grated cheese on top. Sure, it has a completely different texture from fettucine Alfredo made with traditional egg pasta, but you're on a diet, remember? But, this low carb fettucine Alfredo may make you forget that you're on a slimming regimen.
© M-J de Mesterton February 25th, 2010
Elegant Pasta with Walnuts
Boil your pasta in chicken stock or water that has been flavoured with bouillon concentrate. Sauté a chopped garlic clove in a few tablespoons of olive oil. Add chopped walnuts and stir until lightly browned. Drain the pasta when it is al dente ("to the tooth"). Pour the heated oil with nuts and garlic into the pasta and mix well to coat. Grate Parmesan cheese and mix the shreds into the pasta, tossing lightly. Stir well and grate more Parmesan cheese onto the top of your elegant walnut pasta. This dish is useful for an elegant luncheon or buffet, and for a simple dinner accompanied by green salad. If you can find high-protein pasta, it will make a good substitute for meat. Elegant walnut Parmesan pasta can remain at room-temperature for many hours, and ought to be served that way.
~~Copyright M-J de Mesterton 1992
Chicken Soup with Spaetzle
|Posted on December 28, 2015 at 2:40 PM|