I'm a big fan of food cooked in foil packets. As you know, packets of veggies and/or potatoes, on the grill, were a big fav this summer. Tonight I slow-baked halibut, with olive oil, lemon, scallions, garlic, tomatoes, and a little sprinkle each of salt, cumin, and curry powder. Wrap, wrap, wrap (two sheets of foil, seal the edges), bake a one-pound filet at 300 degrees for about 35 minutes, voila. Butter tender, fragrant, and juicy, delicious with rice or crusty bread, although tonight I made a tabbouleh salad because I had a hankering for it (the only reason I really ever need). Good stuff.I'm a big fan of food cooked in foil packets. As you know, packets of veggies and/or potatoes, on the grill, were a big fav this summer. Tonight I slow-baked halibut, with olive oil, lemon, scallions, garlic, tomatoes, and a little sprinkle each of salt, cumin, and curry powder. Wrap, wrap, wrap (two sheets of foil, seal the edges), bake a one-pound filet at 300 degrees for about 35 minutes, voila. Butter tender, fragrant, and juicy, delicious with rice or crusty bread, although tonight I made a tabbouleh salad because I had a hankering for it (the only reason I really ever need). Good stuff.
I’m Stephanie Meyer. If you're looking for fresh, delicious food to share with those you love - welcome! In addition to the recipes you'll find here, I post Tuesday recipes at TC Taste/Minnesota Monthly magazine with a focus on local, seasonal ingredients. I also cook and take photos for Andrew Zimmern's Kitchen Adventures/Food & Wine magazine, post gluten-free recipes at Stuffed Pepper, cook with food photographer Susan Powers for Shooting the Kitchen, and organize the Minnesota Food Bloggers. Let’s eat!
