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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Food & Wine

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January, 2005

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beef(1) | chicken(2) | chili(1) | cupcakes(1) | desserts(6) | eggs(1) | fish(11) | fruit(8) | halibut(1) | main(16) | nuts(4) | pizza(1) | pork(3) | salad(11) | salmon(3) | sandwiches(1) | shrimp(3) | sides(5) | soup(4) | tuna(2)

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Brown Rice Pilaf with Mushrooms

(Food & Wine, January, 2005)

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Roasted Halibut with Vegetables en Papillote

(Food & Wine, January, 2005)

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White fish and veggies are wonderfully healthful dish when prepared in this fashion.

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On May 8, 2009, 4:04 pm foodieprincess said:

I often feel about fish the way I do about chicken, despite all of the resources we have access to sometimes I just don't know what to do with it. I was having one of those moments when I instantly thought of en Papillote or cooking in parchment paper. I hadn't cooked fish in parchment paper since culinary school, but it has to be said that I won't go that long again. This dish was tasty, quick, and such easy clean-up. Not to mention the presentation was so impressive. My oldest daughter liked that I wrapped her food like a present and now she wants me to try mac and cheese en Papillote next.


Sea Bass with Caper Berries, Green Olives and Meyer Lemon

(Food & Wine, January, 2005)

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Whole Wheat Spaghetti and Turkey Meatballs

(Food & Wine, January, 2005)

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Angel Food Cupcakes with Raspberry Swirl

(Food & Wine, January, 2005)

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Artichoke, Cauliflower and Mushroom Barigoule

(Food & Wine, January, 2005)

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Barbecue Tempeh Sandwiches

(Food & Wine, January, 2005)

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Black Bean Chili with Mushrooms

(Food & Wine, January, 2005)

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Candied Orange Slices

(Food & Wine, January, 2005)

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Caramelized Fruit with Rosemary

(Food & Wine, January, 2005)

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Chunky Guacamole

(Food & Wine, January, 2005)

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Citrus Gratin with Toasted Almonds

(Food & Wine, January, 2005)

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Citrus-Marinated Shrimp with Grilled-Onion and Orange Salad

(Food & Wine, January, 2005)

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Cream of Cauliflower Soup

(Food & Wine, January, 2005)

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Creamy Garlic Dressing

(Food & Wine, January, 2005)

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Dark-Chocolate Bark with Walnuts and Dried Cherries

(Food & Wine, January, 2005)

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Duck Breasts with Mustard and Candied Kumquats

(Food & Wine, January, 2005)

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Fennel and Radish Salad with Lemon Dressing

(Food & Wine, January, 2005)

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French Lentil and Vegetable Soup

(Food & Wine, January, 2005)

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Grilled Chicken and Watercress Salad with Canadian Bacon

(Food & Wine, January, 2005)

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Grilled Fish with Citrus Pearl Sauce

(Food & Wine, January, 2005)

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Kasha Varnishkes with Mushroom Gravy

(Food & Wine, January, 2005)

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Lamb Stew with Swiss Chard and Garlic-Parsley Toasts

(Food & Wine, January, 2005)

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Miso-Cured Salmon with Endive and Ginger-Pickled Shallot Salad

(Food & Wine, January, 2005)

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Mixed Citrus and Arugula Salad

(Food & Wine, January, 2005)

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