We now have two stoves in the kitchen at Vlad's House
After two months of attempting to stay warm with this, admittedly cute, Belgian Barge Stove, we cry defeat.
That's Emma, in her favorite spot by the stove. Even her big fur coat hasn't been sufficient against the cold and damp.
The stove is tucked into the original kitchen fireplace, in case you are curious.
Yesterday, mon mari bought a new stove:
It's a little kerosene burner.
Now, if we (the Royal We) can only figure out how to turn it on without using a match (which it explicitly says NOT to do) and, once on, how to turn it off without removing the fuel tank, (ditto) we'll be warm AND happy.
I'm not really fond of the idea of kerosene stoves in the house… at the base of the stairs….
Mon mari says he's just trying to see how far he can push my 'worry' buttons.
I wasn't really fond of the idea that he left it burning all night because he couldn't get the 'off' switch to work.
If I didn't know better I would think he's trying to tell me something.
He isn't is he?
Do you think?
How can something so simple be so delicious? When we lived in Ireland mon mari would ride his bike to a local guy who smoked it in his garage… Ah, the good old days…
Smoked Salmon with Traditional Garnish
This is not meant to be done with the dry-smoked, shrink- wrapped 'Cajun (or whatever) salmon. It is meant to be the moist, European kind that is either pre-sliced or sliced off a whole salmon in paper thin slices. You will want 2 – 3 slices per person depending on how big the slice. The serving should almost cover the plate. Dry white wine or Champagne is best.
Smoked salmon for 2 people, 6oz, (180gr)
2 slices whole wheat bread, buttered, crusts trimmed and sliced into fourths
2 eggs, hard boiled
2 tbs minced onion save rest of onion
2 tbs small or minced capers
Boil eggs – can be done earlier in the day. Peel and quarter eggs.
OR Finely chop egg whites and yolks, keeping separate.
To serve: lay salmon out on plates. Arrange bread points, lemon, capers, egg, onion around salmon, pour the champagne and serve.
Or, maybe a wee salad on the side?
Smoked Salmon Salad
I can never resist a deviled egg….
Smoked salmon, 2oz (60gr) per person
2 Deviled Eggs
Lettuce, spinach or mâche, enough for small salads per person
2 – 4 tsp capers
Olives, nice ones for garnishing
2 eggs, hard boiled
1 – 2 tbs mayonnaise
1 – 2 tsp Dijon mustard
Boil eggs. Peel 2 eggs and cut in half the long way. With a teaspoon remove yolks and put into a small bowl. Mash yolks with a fork. Add half of the mayonnaise and mustard and mix with fork. Add more mayo and mustard until mixture reaches desired consistency and taste. Spoon back into egg halves. Sprinkle with paprika.
1 tbs tarragon white wine vinegar
1 tbs lemon juice
1 tsp chopped fresh chives or 1/2 tsp dried
1 tsp chopped fresh tarragon or 1/2 tsp dried
1 small shallot or 1/2 large
1 clove garlic
1 tsp Dijon-style mustard
1/3 cup olive oil – the good stuff
Mince (chop finely – see techniques for definitions) shallots and garlic, snip chives and tarragon if using fresh and put all in medium bowl with vinegar, juice and mustard. Whisk well. Add oil very slowly whisking all of the time. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt & pepper if desired.
To serve: Tear enough lettuce for small salads and put in a medium bowl. Add 2 – 3 tbs vinaigrette and toss well. Taste and add more vinaigrette if desired. Divide salad and put on dinner plates – off to the side. Artfully arrange salmon by lettuce, add eggs, sprinkle each plate with capers, add desired amount of olives and serve.
In addition to the above, for the week of December 19 we have Christmas Eve and Christmas Day Dinners…. Happy Holidays
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