by Heather Schmitt-Gonzalez / Sunday, August 5, 2012
Salmon en Papillote | #CookforJulia
Back then, I don't remember ever actually asking if my parents would make something I saw one of those cooks make. Because they probably wouldn't have. But I do remember how much I wanted to be in those kitchens enjoying the sounds and the smells. How much I wished I could try the food that they made. I didn't want to be a chef or a cook back then. I wanted to be a veterinarian. Or so I thought. Little did I realize how much that wok, those seasonings, those simple techniques, and the tall, funny, loud lady would stick in my mind so many years later.
I worked for a while selling motorhome windshields. Can I just say - NOT my dream job. Sure, it paid pretty good money (surprisingly). And I was pretty good at what I did (ummm, not a particularly impressive feat). But I couldn't stand it. But during this time, I started cooking. I mean, I was "grown-up" and all. And I had to eat. I don't remember how, but I stumbled onto Saveur magazine. And haven't given up my subscription since. I also got reacquainted with an old friend, PBS. And Julia. I had a ritual. Saturday mornings were my time to watch Mexico One Plate at a Time, America's Test Kitchen, and Baking with Julia, and the new show Julia and Jacques Cooking at Home.
Through all this, I realized what I think had been buried deep down inside somewhere. I wanted to be in the kitchen ALL THE TIME. I wanted to cook. I wanted to be a chef. I felt at home in the kitchen - I could relax, I could experiment, I could do anything! And so I went back to school. Culinary school this time.
In honor of what would be Julia's 100th birthday and the kick-off of #CookforJulia, I wanted to make MY personal favorite Julia recipe from MY personal favorite Julia book. It's simple, but it's one of the tastiest meals I've ever eaten. Bon Appétit. And thank you, Julia.
- ripe tomatoes
- freshly ground pepper
- white wine vinegar
- olive oil
- finely minced scallion
- finely minced parsley
- 1 Tbs. unsalted butter, at room temperature
- 1 skinless salmon fillet (6-8 oz.)
- freshly ground white pepper
- ~½ c. tomato garnish
- 1 Tbs. very finely minced scallions
- freshly chopped parsley
- 1 sheet of parchment paper (20" x 15")
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.