The Elegant Cook Official Website by M-J de Mesterton

The Elegant Cook Official Website by M-J de Mesterton

The Elegant Cook Official Website by M-J de Mesterton

The Elegant Cook Official Website by M-J de Mesterton

Elegant Cuisine

Elegant Cuisine, which has existed at Elegant Survival since 2006, has an official new address, so that M-J can better keep track of all her recipes: www.elegantcuisine.net

Elegant Cuisine, which has existed at Elegant Survival since 2006, has an official new address, so that M-J can better keep track of all her recipes: www.elegantcook.net

Extra pie dough is shaped by hand into a rustic, nature-themed appliqué.

Extra pie dough is shaped by hand into a rustic, nature-themed appliqué.

Extra pie dough is shaped by hand into a rustic, nature-themed appliqué.

Extra pie dough is shaped by hand into a rustic, nature-themed appliqué.

M-J’s Roasted New Mexican Chile Almonds, © 2007 Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Ro

M-J’s Roasted New Mexican Chile Almonds, © 2007 Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Ro

M-J’s Roasted New Mexican Chile Almonds, © 2007 Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Ro

M-J’s Roasted New Mexican Chile Almonds, © 2007 Soak one pound (16 ounces) of raw almonds in brine (I use health-promoting Himalayan salt) and red chile powder (New Mexican is the best). A teaspoon of sugar or honey added to the brine will ensure that the mixture adheres to the nuts. I like to use agave nectar when it is available. After ten minutes, drain them and spread almonds out on a baking sheet. Reserve the chile/salt liquid. Roast in medium-hot oven for half an hour. Test for crunchiness only when completely cooled. If they are not tasty or crunchy enough for your taste, repeat the process by just dredging the almonds in the reserved liquid, then bake again for ten to twenty minutes, being careful not to burn the nuts. Almonds ought not to be eaten raw, as they contain a small amount of cyanide until they are roasted. A three-pound bag of Diamond Raw Almonds from California is available at Sam’s Club for about ten dollars. These roasted nuts are an excellent party offering. Ro

  M-J’s Original Recipe Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) 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

  M-J’s Original Recipe Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) 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

  M-J’s Original Recipe Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) 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

  M-J’s Original Recipe Boil three cups of Country Pasta egg noodles (from Montana, available at Sam’s Club) 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

Eggs Vienna by M-J de Mesterton © 2006 M-J de Mesterton's Eggs Vienna Recipe 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.