Feeds:
Posts
Comments

Pan fry the salmon in butter and olive oil for two minutes per side, add salt and pepper, meanwhile cook the green beans in butter and a chopped shallot for five minutes, cook lentils in water with a bay leaf for 20 minutes, add a few tablespooons of home made tomato sauce when finished
Eat!

Advertisements

Buckwheat pancake mix, dried blueberries soaked in rum for a week, half a banana, a tangerine and maple syrup!!!!

my new collection

laura is an incredible dancer and modeling my collection available at visnjaclayton.com

Essential Certified Lotion

I found this online and wanted to share it, skin cream more affordable than most, for general use.

http://www.essentialwholesale.com/product/1001/essential-certified-lotion

I made sour cherry liquer again this year (see my recipe here…” finally bottling my cherry liquor”) and used the cherries to flavor a new drink I invented!

2 oz white rum
1/4 teaspoon balsamic vinegar
1 oz sour cherry liqueur
a squirt of fresh lemon juice
one sour cherry pickled in brandy
lemon peel

shake on ice and serve in a small martini glass

 

One tomato sliced
Can of sardines with chopped olives in olive oil
Fresh marjoram
Slice of country bread
Cream cheese
olive oil
salt and pepper

Voila!

This meal is for my dog Gigi, a lucky girl!

1 pound ground lamb
1 cup chopped frozen spinach
1 cooked carrot chopped
1/2 cup cooked green beans, cut into small pieces
1/2 cup cooked rice
1 small cooked potato mashed
add stock or water to cover and cook for ten minutes

An outdoors table setting, morning day or night!  For serving coffee and hot cereal, a spread of vegetables from our now fading garden, dishes and cutlery from a nearby Goodwill, and a few leaves from our maple!

easy plum tarts

1 package frozen puff pastry, thawed

10-20 blue plums, halved
sugar and cinnamon mixture
half a stick of butter, melted

preheat oven to 400, cut each pastry sheet into two
place plums soaked in sugar and cinnamon on top brush with butter
bake for 20 minutes

wild salmon nicoise

1-2 pounds grilled wild salmon filets

market greenbeans, boiled
escarole lettuce, chopped
2 soft boiled eggs
1 cucumber sliced
1 red pepper charred and sliced
2 red potoates boiled then peeled and cubed
2 radishes quartered
6 cherry tomatoes, halved
mustard vinaigrette with shallots and capers (red wine and olive oil)

instructions: arrange everything on a large deep plate and pour the dressing over it
serve (serves 2 generously)

Visnja’s fish soup or chowder (no fish stock)

1 roasted whole 3 pound halibut, (or any other fresh white fish) deboned
1 large white onion chopped and sautéed
1 bottle of clam juice
1 small can of chopped clams
2 cups vegetable stock
2 medium yellow potatoes cubed (1/2”)
1 fresh tomato cubed
1/2 cup canned tomatoes (or leftover sauce)
cook for 10 minutes, add fish
top with olive oil, parsley and garlic sauce (4 minced garlic cloves, 1 cup minced parsley, 1/2 cup extra virgin olive oil)

Coq au Vin home style

 

img 1715

Coq au Vin

img 1716

Coq au vin

1 large chicken, cut into 8 pieces

20 peeled pearl onions
1 pound mixed mushrooms
2 large shallots
2 bottles of red wine
1 cup chicken stock
4 slices bacon, slice into 1/2 inch strips
10 fresh thyme sprigs
parlsey for garnish
baguette

Marinate chicken pieces in two bottles of red wine overnight in refrigerator.
Brown sliced bacon and take it out of the pan. Dry the chicken with paper towels and brown in the bacon fat. Take out and place aside. Slice shallot 1/4 thick and brown in the bacon fat.

Brown the mushrooms in butter. Put the chicken back in the pan with all the leftover wine marinade, the chicken stock and all the vegetables.
Cook for two hours in the oven at 365. Thicken with 1/4 cup flour mashed with 3 tbsp butter.
Eat with toasted french bread!

%d bloggers like this: