This post is dedicated to my love of eating out & my slight interest in cooking at home. Hey, at least I don’t hate being in the kitchen anymore.
During the week I am pretty dedicated to eating clean. I mostly eat protein & veggies at every meal (so boring I know but it comes with the territory of working as a fit model). But on the weekends I let myself go a bit (all about balance, right?) This past saturday that involved eating lunch with Brian at our local pizza joint, Pitfire Artisan Pizza, where we shared their chopped salad with pepperoni and salami & the sausage party pizza (fennel sausage / salumi & bacon tomato sauce / fresh mozzarella / saba)- a glass of chardonnay for me and a beer for Brian. Can you say meat fest? OY. It was so yummy though and they have a beautiful outdoor patio to eat in. It didn’t hurt that it was also 80 degrees in LA this weekend, making the patio the perfect choice for a late lunch.
LET’S EAT AT HOME!
Over the last couple of weeks I’ve tried out a few new recipes at home- my top favorite being a halibut dish that I cooked in parchment paper. Why didn’t anyone tell me about this parchment situation sooner?? Hands down one of the easiest recipes I’ve ever tackled. You basically dump a bunch of fresh ingredients on the piece of parchment paper, wrap it up (kinda like a little present) and stick it in the oven where it steams itself- and VIOLA! you have dinner in 15 minutes. I picked halibut because salmon is pretty much the only fish I work with at home, so I thought I’d totally break all my kitchen rules and not only work with parchment paper but also with halibut. Breaking barriers people!
Artichoke-Tomato Halibut en Papillote (aka artichoke- tomato halibut in parchment paper)
2 (4 ounce) halibut fillets, boneless
4 teaspoons extra-virgin olive oil
4 lemon slices, ¼-inch thick
1 (14 ounce) can artichoke hearts packed in water, rinsed and drained
12 grape tomatoes, cut in half lengthwise
2 tablespoons fresh basil leaves, chopped
¼ tsp salt
¼ tsp freshly cracked black pepper
Preheat oven to 350°F. Place one piece of halibut on a 12×12 inch piece of parchment paper. Drizzle each side of fish with 2 teaspoons olive oil and top with 2 lemon slices. Arrange half of the artichokes, tomatoes, and basil on top of fish. Sprinkle all over with salt and pepper. Repeat the process for the second piece of halibut.
Fold up parchment paper like a package, sealing in the ingredients. With the seam at the top, tuck the ends underneath. Transfer to a baking sheet and bake until fish is cooked through, about 15 minutes for a 1-inch thick piece of fish. Add 15 minutes of baking time for each additional inch of thickness.
Transfer to a plate and carefully open the package to release the steam before serving