Another New Year and a sigh of relief that I made it through the holidays. The beginning of every New Year I pause, catch my breath, take time to reflect on the previous year, and look forward to possibilities of a New Year.
The week after Christmas and before New Years is that time I take to spend with my new cookbooks, this year's favorites - "The Canal House Cooks Everyday" and "Jerusalem." It is also about cooking more "normal" (less big) and reverting back to some old favorite cookbooks, "Falling Cloudberries" and "The Herbfarm Cookbook." My time with new and old inspired my 2013 Bucket List (resolutions are too negative sounding).
"Falling Cloudberries" is a collection of Tessa Kiros' family recipes, it prompted me to make my own list of family recipes that highlighted my time living in various cities and countries. Merging my list of family favorites with inspiring ideas from "The Canal House Cooks Everyday" and "Jerusalem" I came up with the number one on my 2013 Bucket List.
Jane's 2013 Bucket List
1. Eat More FISH!!!
I realized since moving to the south I was eating less fish, how did this happen??? Time for a change back to my fish eating days. Salmon, my hands down favorite fish, made en Papillote! En Papillote is my rediscovered favorite method to prepare fish. It is easy, the variations are limitless and flexible with the seasons, not to mention fish preferences.
Salmon en Papillote
"The Herbfarm Cookbook" by Jerry Traunfeld
Childhood tradition of Friday Fish Fries in Wisconsin
Simple lunches of "The Canal House Cooks Everyday" by Christopher Hirsheimer and Melissa Hamilton
SUMAC my latest favorite spice discovered from "Jerusalem" by Yotam Ottolenghi and Sami Tamimi
1-1/2 lb. salmon fillet, cut into 4- 6 oz pieces, skin removed
1/2 teaspoon sumac
salt and pepper
1 fennel bulb, cut into thin slices
1 shallot, cut into thin slices
2 oranges, cut into sections
extra virgin olive oil
2 tablespoons dry white wine
2 tablespoons parsley, chopped
1. Preheat oven to 425 F
2. Fold 4 sheets of parchment paper (12" X 16") and cut out a large heart from each sheet.
3. Open heart shape and place one salmon fillet on the fold of the heart. Using 1/4 of the ingredients, season the salmon with sumac, salt and pepper. Top with fennel, shallots, and orange sections. Drizzle with extra virgin olive oil and a splash of wine.
4. Seal packet starting at the top left corner, folding and firmly creasing an inch section at a time, at the bottom tightly twist the bottom point. Repeat for remaining salmon fillet packets.
5. Place sealed packets on a baking sheet and bake until packets are puffed about 12 minutes.
6. Carefully cut open and sprinkle each with parsley to serve.