I’m always the last to know these things. Still.
Vegetables in parchment packets. Easy. Tasty. Works every time (so far). Plus it makes me feel sorta Frenchy.
I first learned about it from Leite’s Culinaria, a deep and delicious food site run by David Leite, who I met briefly at BlogHer Food in Seattle last month, and who can best be described as a modern-day Oscar Wilde. (Because if Wilde were alive today he would surely be overseeing a fabulous food blog).
Apparently you can do this with just about any vegetable as long as you slice it thin enough. I used fresh asparagus from the Farm Stand, and slices of bell pepper. Place them on top of a lemon slice, drizzle with olive oil, add a little sea salt, and wrap them up…
Yeah, that’s the hardest part about this whole thing. Following David’s instructions, I was able to create a workmanlike packet in which to steam my veggies.
I know. Not terribly neat or pretty, but that’s my cross to bear. And besides, compared to the lady in this video, I’m the next Martha Stewart…
Veggies in parchment paper. You’ve probably been doing it like this for years. But if not, try it. They’re delicious and tender and even the kids eat them.
Wonder if I can do this with tomatoes… hmmm. Stay tuned. Could be blog fodder.