MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes Fish en Papillote (marites’ attempt)Original MIL mission HERE.
“Fish en Papillote.” It just sounds fancy. And learning a new method of cooking with parchment paper so that the fish steams in its own juices. Very fancy! I don’t eat a lot of French food since I’m not a fan of heavy sauces, but this was light and simple. I couldn’t wait to get started.
♥HERE’S HOW I MADE IT.♥
Here are the simple ingredients.
The recipe didn’t call for a specific type of fish, but MIL showed a light white fish in her recipe photos. I ended up using Dover sole. And I already had some Two Buck Chuck open for the cooking wine.
Next, it was time for arts and crafts. I ♥ papillote. (I just like saying that word…)
I then used my pastry brush (c/o MIL of course… I had never really used one before) to brush some olive oil onto the parchment.
And then I placed the fish oh-so-carefully onto the parchment paper and proceeded to layer the herbs and stuff on top of the fish. I wasn’t exactly sure how to use the white wine, but I figured I would just spoon it on top of the fish and that it would soak it up for the most part. It did. Looks so fresh and bountiful!
And then I folded the parchment paper over and rolled the edges closed (starting at the top!) to create a nice, tight seal. The little fish pockets were ready for the oven.
I had enough fish for two packets. Into the oven they both went.
Twenty minutes later, I checked the fish and the parchment paper had browned and the packet had puffed. Just like MIL said! I let the fish rest for about 10 minutes before I opened it up.
♥MIL MISSION #21: ACCOMPLISHED.♥
Ta-da! It’s true — when you open up the parchment, the lovely aroma of herbs fills the air. I loved this dish. I learned a new cooking technique (I love that you can do chicken in this style also!). The dish is easy to make, healthy AND delicious. I could make several meals easily with this recipe, of course using the different wing-its MIL suggests.
I served this for dinner with sauteed broccoli with garlic and chili flakes and brown rice. Satisfying and good for you. What with all the chocolate cake I’ve been eating, it was probably a good thing.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 35 minutes
Difficulty: 1
Deliciousness: 5
Impressed Husband factor: 5 (He absolutely loved it, and it takes something for him to give me a 5)
Leftover-friendly: 0 (It was too good. Absolutely *zero* leftovers)
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