quote:

Originally posted by rontuner:
Steve, have you tried any fish "en papillote"?

Quick and easy single servings in parchment paper "pillows". Great for guests when you cut into it at the table and the steam rises with wonderful smells.

Easy to incorporate fresh veggies and herbs. Lots of recipes out there!

Second rontuner's suggestion.

I make salmon with a little soy sauce, toasted sesame oil, and topped with green onions, though I use aluminum foil instead of parchment because of the added liquids.

I like this idea a lot!

I had an en papillote dish years ago, that is so simple that I've duplicated it successfully at home. It's a combination that I never would have come up with myself.

Take a single serving of a white, flaky fish (like cod). Lay it on a piece of baking parchment. Salt and pepper. (I'd use white pepper, but that's only for aesthetics.) On top of it, put a thin slice of cantaloupe roughly the length of the fish. On that, put a sprig of rosemary roughly the length of the fish. Wrap the parchment around the fish and tuck it under, securing if necessary. Bake according to your favorite baked fish recipe. (Maybe 350 degrees, ten minutes per inch of fish thickness, but you'd better check, because I'm not sure.)

Easy, delicious, and pretty enough for guests, who each get their own little packet of fish!

Haven't had an Italian beef sandwich in years. They're a staple here in the Chicago area.

This sounds deadly.

https://getpocket.com/explore/...talian-beef-sandwich

quote:

Originally posted by Mary Anna:
I had an en papillote dish years ago, that is so simple that I've duplicated it successfully at home. It's a combination that I never would have come up with myself.

Take a single serving of a white, flaky fish (like cod). Lay it on a piece of baking parchment. Salt and pepper. (I'd use white pepper, but that's only for aesthetics.) On top of it, put a thin slice of cantaloupe roughly the length of the fish. On that, put a sprig of rosemary roughly the length of the fish. Wrap the parchment around the fish and tuck it under, securing if necessary. Bake according to your favorite baked fish recipe. (Maybe 350 degrees, ten minutes per inch of fish thickness, but you'd better check, because I'm not sure.)

Easy, delicious, and pretty enough for guests, who each get their own little packet of fish!

I bought a cantaloupe so I can make this, along with some fish fillets. I haven’t made the dish yet.

But I have been eating the cantaloupe for breakfast and I’m amazed at how good it is! I always thought cantaloupe was OK but this one is really different - almost buttery. Is it a new variety?

Wow!

Costco used to carry what they called Tuscan melons; not sure if they still have them. The look like a typical cantaloupe, except maybe the skin is more gnarly and textured. Super great flavor. Very intense.

I should have saved some seeds. Whenever I would dump my kitchen scrap bucket into the composter after we had some of these melons, the seeds would sprout in the compost and I would have a ton of melon plants coming up.

edit: The brand name of the Costco melons was Dulcinea.

https://www.dulcinea.com/our-p...n-style-cantaloupes/

Just in time for Rosh Hashanah. Beef brisket.

Aldi had vacuum packed beef brisket with salt and pepper. It looked great so I bought it on an impulse even though we don't eat much beef anymore. I've been making corned beef in the Instant Pot with great success (thanks to the recipe that Steve posted a while back); I thought a regular brisket could work well also.

https://www.thespruceeats.com/...-pot-brisket-4176972

It was a three pound brisket, so it was a tight fit in the IP. Cooked beautifully. I always let brisket cool overnight in the refrigerator, and then slice and warm it the following day. Much easier to slice. We had it warmed on brioche buns with giardiniera today for lunch, and Mr wtg plans to have it tomorrow with the gravy and some mashed potatoes and home grown green beans.

Here's a more traditional recipe that I'm sure can be adapted for the IP:

https://www.chabad.org/recipes...Hashanah-Brisket.htm

quote:

Originally posted by Steve Miller:

quote:

Originally posted by Mary Anna:
I had an en papillote dish years ago, that is so simple that I've duplicated it successfully at home. It's a combination that I never would have come up with myself.

Take a single serving of a white, flaky fish (like cod). Lay it on a piece of baking parchment. Salt and pepper. (I'd use white pepper, but that's only for aesthetics.) On top of it, put a thin slice of cantaloupe roughly the length of the fish. On that, put a sprig of rosemary roughly the length of the fish. Wrap the parchment around the fish and tuck it under, securing if necessary. Bake according to your favorite baked fish recipe. (Maybe 350 degrees, ten minutes per inch of fish thickness, but you'd better check, because I'm not sure.)

Easy, delicious, and pretty enough for guests, who each get their own little packet of fish!

I bought a cantaloupe so I can make this, along with some fish fillets. I haven’t made the dish yet.

But I have been eating the cantaloupe for breakfast and I’m amazed at how good it is! I always thought cantaloupe was OK but this one is really different - almost buttery. Is it a new variety?

Wow!

Our local cantaloupe is always excellent when it’s in season but I believe this years was the best I have ever had.

quote:

Originally posted by wtg:
Haven't had an Italian beef sandwich in years. They're a staple here in the Chicago area.

This sounds deadly.

https://getpocket.com/explore/...talian-beef-sandwich

And you can get one anywhere there. For shame.

I found this on my way to look up greetings for Rosh Hashanah.

I’ll be cooking for weeks.

https://www.myjewishlearning.c.../rosh-hashanah-food/

I found one.

https://youtube.com/shorts/B4K9tlB8xqk?feature=share

J/k

Rule 1: Don't eat anything that's looking back at you.

We have been making this frequently. I love winter squash so much and am always looking for new ways to use it. Any great recipes for squash as a main? Bonus if they are vegetarian and double bonus if they are weeknight friendly!

BLACK BEAN & VEGGIE STUFFED SPAGHETTI SQUASH

PREP TIME
20 mins
COOK TIME
40 mins
TOTAL TIME
1 hour

This loaded spaghetti squash is perfect for a meatless meal- full of beans and veggies, topped with all the fixings, high in fiber and good for you!

INGREDIENTS
1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed
2 teaspoons olive oil
1 cup chopped zucchini
1 small red onion, diced (~3/4 cup)
1½ cups or 1 can black beans, rinsed and drained
¾ teaspoon cumin
¾ teaspoon chili powder
¼ teaspoon garlic powder
salt and pepper
½ cup shredded sharp cheddar cheese
⅓ cup chopped cilantro
½ cup fresh pico de gallo or salsa
sour cream (or sub plain Greek yogurt)
avocado or guacamole

INSTRUCTIONS

Preheat oven to 375 degrees. Line a cookie sheet with foil sprayed with cooking spray. Place spaghetti squash halves cut side down on cookie sheet. Bake for ~30-35 minutes until tender. Let cool (this step can be done in advance).

In a large non stick skillet, heat 2 teaspoons of olive oil on medium heat. Add onions, then zucchini and sauté for ~6 minutes. Season with salt and pepper. Add black beans, cumin, chili powder and garlic powder. Stir to combine.

Using a spoon scoop out the strands of spaghetti squash and add to the bean mixture. Stir well to combine. Taste for additional seasoning if needed.

Divide mixture back into the 2 spaghetti squash shells. Top each with ~1/4 cup shredded cheddar cheese. Turn on broiler, place spaghetti squash bake on cookie sheet and broil for ~2 minutes or until cheese is melted.

Top with fresh salsa, sour cream, chopped cilantro and avocado or guacamole.

quote:

Thai Red Curry Noodle Soup Recipe

This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice. So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week.

https://getpocket.com/explore/...ed-curry-noodle-soup

That looks really good!