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Archive for the ‘Recipes’ Category

 

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!

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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

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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)

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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)

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Coq au Vin home style

 

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Coq au Vin

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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!

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Chestnut cream or puree

1.75 lb roasted or cooked chestnuts, peeled and ground in food processor
1/2 cup organic sugar
1 3/4 cups half and half (water or milk can be substituted)

Melt the sugar and the milk on low temperature. Combine with the ground chestnuts. Stir well and refrigerate.
Serve in a small espresso cup topped with a dollop of whipped cream!!!!

chestnuts

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Simple salad, composed of thinly sliced prosciutto, on a toasted slice of bread, doused with green olive oil, mozzarella balls, black brined olives with pits, cherry tomatoes, basil, fennel fronds and thinly sliced bulb, red onion, pepperoncini, olive oil, vinegar, salt and pepper

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canned tuna nicoise for lunch

boil some potatoes, slice up radishes, boil some green beans, some sliced market zucchini, a few black olives and a can of tuna, cover with dressing made from fresh chopped parsley, thyme and rosemary, grainy mustard, wine vinegar, olive oil and a chopped shallot! EASY!!!

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We were in Miami for a week, happily going out every day and night for our meals but I was craving a home cooked breakfast, so I put together a lovely spread with a tomato from Whole Foods, gruyere from Whole Foods, ham from Whole Foods and organic eggs from Whole Foods, the baguette is from a local baker zak the baker located in the Arts District…very apropos Miami I think!!!

!

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Cheese and chard burek

Recipe:
Burek or filo dough
Safflower oil
One cup feta

One bunch swiss chard destemmed and chopped

One cup cottage cheese

Two eggs
One leek washed and chopped
Salt and pepper

Mix all the cheeses and the eggs and chard and leek
Place and roll up in five tripled oiled filo sheets
Place seam side down on baking sheet, drizzle with more oil
Slit tops for steam release
Bake for one hour on 375 in middle of oven

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Štrudla od Višanja (Sour Cherry Strudel).

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Boil 5 small farmer’s market potatoes in salty water for 20 minutes

Cut 2 medium fennel pieces into quarters and brown each side in butter in a pan then place in 375 oven for 20 minutes to soften, covered

Cut fish into 3″ x 2″ pieces and saute on each side in a pan with butter, skin on, drizzle on lemon juice and season with salt and pepper
use the fennel fronds sprinkled over the whole dish

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warm Ahi tuna salad

My version of an Ahi Tuna salad

Fresh ahi tuna steak, no bone
arugula leaves
roasted beets, cubed
frozen corn, buttered and heated
fresh cilantro
sauce:
shallots
capers
white wine
butter
salt and pepper

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I pickled some long green peppers, added a chopped chicken thigh sautéed in olive oil, a few garbanzo beans, winter tomato, and organic Bibb lettuce The dressing is a light vinaigrette with fresh garlic.
Perfect lunch that I shared with fellini! my Maltese! although he really only ate the chicken, lol

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