Dinner Tonight

One of my favorite techniques that I learned in culinary school was cooking "en pappiote" which basically means cooking in parchment paper. It sounds fancy but it's incredibly easy and healthy (to support the wedding diet). The food is arranged on parchment, which is folded and sealed tightly. Each packet puffs as the food in it gives off steam, leaving everything moist as it bakes and delicious when it's done. I've only used this method with fish...but every time it turns out great. Follow along:
Packet How-To
1. Fold a piece of parchment paper in half crosswise. Starting from the folded edge, cut a half-heart shape (when open, parchment will be heart shaped). Arrange ingredients on one half near crease. (fillet of fish, lemon juice, tomatoes,onions, herbs, etc.)



2. Fold other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart.
3. About 2 inches from the end, twist parchment twice, gently but firmly, to seal.


I'm planning to pick up 2 fillets (robby + kelsey) of halibut, lemons, onion, dill, and grape tomatoes. I'll preheat my oven to 375 degrees and build our pappiote packets. They will bake for 12-15 minutes until the parchment is puffed up and brown and dinner will be served. How's that for an easy recipe!

*aluminum foil can be substituted for parchment paper
*photos: MSLO