I stumbled upon THIS video on youtube by pure chance and was instantly smitten by Michelle Phan, who put it together. She’s so A.D.O.R.A.B.L.E. that I want to grow my hair back and tangle it with strips of paper bags and then let artificial air gently blow through the construction. Watching the video brought the romance back. I’m fighting the urge to write a letter to my kinfolks back in Poland… on a piece of paper, with a pen, envelope, stamp, candle light, all that jazz.
I also now understand the fascination Laurent has with Asian girls. Is that a racist thing to say? I swear I’m not racist! On the contrary, I like everybody almost evenly. Except from the Gypsies maybe. Kidding. I considered myself one for almost a decade of my life during which time I kept moving from one end of the world to another. (Depending on one’s perspective, one understands, since the Earth is round. Ish.)
The paper curls made me think of a cooking technique I learned in a culinary class we took last year with Jason. The French bake their fish en papillote, meaning “in parchment”. See, a paper curl is “papilot” in Polish, hence the connotation in my head. Cooking using that method is also a great way to satisfy any artistic desires you may sporadically experience, if you’re anything like me. Why, don’t you instantly think SALMON when feeling crafty?
The last time I made it I was simply cleaning out the refrigerator before leaving town for Christmas. All I had left in our icebox were two salmon fillets and a bag of asparagus. I found a few potatoes in a basket as well, one sad tomato, and there’s always garlic somewhere in my kitchen. Enough for a gourmet feast.
See how simple that is. What you need to do first is to take a big sheet of parchment paper, fold it in half and cut out a heart shape, just like this:
Blanch asparagus in boiling salted water for about a minute, shock in ice water, and drain. Spread about a tablespoon worth of butter (only room-temperature butter will make it possible) on one side of the heart close to its center. Place the fillet right on that cream of love and sprinkle with sea salt and freshly ground black pepper. Top it with minced garlic, a few tomato slices, asparagus, and season again with salt and pepper (just a tad, don’t over-salt it, I beg you).
Preheat the oven to 425°. You’ve reached the CRITICAL point of your craft-making cooking today. Time to close your heart. Time to seal that pocket. Time to fold the folds. Take the loose flap of the cut out heart (the one NOT occupied with salmon et al), fold it over, and start crimping the edges together going from the curvy side down. At the tip leave a small gap open through which you’ll pour 2 tablespoons of white wine into the pocket. Choose the kind you’d enjoy drinking, and never ever, I mean NEVER EVER use cheap wine for cooking. The food WILL taste like the wine. It doesn’t have to be a $50 bottle, but don’t go for the three-buck-chuck either.
Seal the gap, place on a baking sheet, and shove into the hot oven for 15 minutes. In the meantime, melt a tablespoon of butter in a non-stick pan, toss a few small potatoes in, cover and let them cook in their own steam and butter for about 20-30 minutes. At the end, sprinkle with a bunch of chopped fresh dill (that I was lacking), salt, pepper, and serve on the side of your SALMON EN PAPILLOTE.
Life is good, travel expensive, Paris closer than you think.