Oil Transfer


Peter Paul Rubens

Four Studies of a Male Head

Netherlands (c. 1617-19)

Oil on canvas transferred from wood, 51 x 66 cm.

Musées Royaux des Beaux-Arts, Brussels.

These are by far the best photographs I have seen on this work, and we all owe a debt to the photographer. Four Studies is one of Ruben’s most popular pieces, despite the fact that it’s not one of his monumental works (some of which I have had the delight of seeing in person, and they are distinctively massive).

Studies like this one were usually meant to serve as reference in the creation those larger compositions, which would usually depict scenes from the Christian bible, Greek or roman mythology, or historical scenes of battles, monarchs, or other notable events.


Carlo Cignani

The Fall of Man (detail)
c. 1700
Oil on canvas
Szépmûvészeti Múzeum, Budapest.

Giulio Romano

The Lovers (detail)
c. 1525
Oil on panel, transferred to canvas
The Hermitage, St. Petersburg.

Henri-Edmond Cross.
The Clearing
Oil on canvas, 162 x 130 cm
Private collection.

Slow-cooked salmon

Servings: 2 
Start to Finish: 45 minutes

Two 6-ounce salmon fillets, skin on
Kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon fennel seeds, lightly crushed
1 lemon, zested then halved
¼ cup fresh chopped dill
3 tablespoons extra-virgin olive oil

Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Squeeze a lemon half over each fillet.

Pour the olive oil into a large skillet. Add the salmon fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, undisturbed, for 20 to 25 minutes. The internal temperature should read 140°, and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.

Gently remove the salmon with a spatula and transfer to a paper-towel-lined plate to drain off any excess oil. Transfer the salmon to dinner plates and serve immediately.

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Fresh Figs, Ricotta, Thyme and Honey Pizza

1 Whole Wheat Pizza Dough

Fresh Thyme, Chopped

3 EA. Fresh Figs, Sliced

¼ Cup Ricotta Cheese

1 tbsp Honey

Salt and Pepper

Ο Place pizza stone or inverted baking sheet on the third rock in a 450 F oven.

Ο Stretch dough onto a parchment to the size of stone or baking sheet.

Ο Dot the dough with ricotta cheese, top with thyme and figs. Season with salt and pepper and olive oil drizzle.


Ο Transfer to oven. Bake for 13-15 minutes or until crust in golden brown and cheese is bubbly. Drizzle with honey.

🐠Macadamia Crusted Halibut with Mango Cream Sauce

3-4 wild halibut fillets
1 c coconut milk (can)
1 c macadamia nuts
¾ c panko
1 tbsp olive oil

Organic Mango Cream Sauce
½ c mango
½ c coconut milk (can)
1 tsp lemon juice

Marinade halibut in 1 c coconut milk for 2 hours. Sear fish on both sides in pan with olive oil.
Chop macadamia nuts and blend in food processor or blender with panko and olive oil until creamy.
Transfer fish to baking pan and cover with mixture.
Bake at 350 for 20 minutes.
Blend mango sauce ingredients and drizzle over fish
~🍴Halibut not only prevents irregular and erratic heart beats, but it also assists in stoppage of clumping of arteries. Halibut also benefits the body by lowering cholesterol and triglycerides in the blood🍴 by kat_organicjourney http://ift.tt/1LAAhY9