Ode to Spring
Our articles are usually written at least a couple months before publication, as I write this particular “Spring” article we are expecting an ice storm tomorrow to top off over 36 + inches of snow that covers Bellevue and the surrounding areas. Suffice it to say that I’m really looking forward to spring this year! I sat in my office dreaming of warmer days and the joys of the season to come, like asparagus, spring onions and my personal favorite fresh morel mushrooms!
As various spring time ingredients whirled around in my imagination a new recipe began to coalesce and voila! “Salmon Primavera en Papillote” was created. Don’t worry “en papillote” is just a fancy French term for cooking something in parchment paper and primavera is an Italian word meaning” in the style of springtime”
A couple of months ago after watching an old PBS broadcast of Julia Child and Jacque Pepin I started playing with some salmon en papillote recipes. I decided my new recipe would combine all the great veggies that spring offers us with a fast, fresh and easy cooking style. Cooking in parchment paper quickly steams the food while locking in all the moisture and flavors. The real impressive part is the presentation, as your dinner guest tears open the paper their nose is engulfed in fragrant aromas of fresh herbs, wine, salmon and springtime veggies! The other great part is that you can make them before your guests arrive, then later just pop them in the oven and in 8 minutes dinner is served!
Invite your friends over for a dinner party and let them ooh and ah, only you have to know how quick and easy it is to make this ode to springtime dinner. Be sure to check out the recipe at the Chef Charles website and watch for a special upcoming cooking demo of the recipe at “The Pointe at Rising View”.
