Food, food culture, food as culture and the cultures that grow our food

KimChi Monkfish Papillot

May 31, 2004

kimchimonkfish.jpg

On a piece of parchment place 6 cloves of roasted garlic, a hunk of monkfish, fresh kimchi, butter, scatter with fermented salted soybeans, and drizzle with beer.

Fold and staple the parchment to form a sealed package. Place in preheated oven at 200� for 15 minutes. When it smells good, its ready.

Sunday afternoon Spring Dinner for Luise and Debra
30.05.2004

– edamame rock salt and beer

– Kim Chi Monkfish en Papillot
– with carrot and spinach paper with black rice/black bean sushi

– Rhubarb and Marmalade Terrine with Marmalade Hangop

KimChi Monkfish Papillot

kimchib4.jpg

debra at 9:53 | No comments | post to del.icio.us

No Comments

Sorry, the comment form is closed at this time.


culiblog is a registered trademark of Debra Solomon since 1995. Bla bla bla, sue yer ass. The content in this weblog is the intellectual property of the author and is licensed under a Creative Commons Deed (Attribution-NonCommercial-NoDerivs 2.5).