What Do You Do with Leftover Champagne?

I know! Who has leftover Champagne? Well, sadly I found myself with leftover Champagne after being out of town for a few days. I also, had a half a bag of Spinach, half a jar of Marinated Artichokes. These ingredients became the beginning of my Mediterranean Salmon En Papillote.

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What is en papillote in cooking?

En papillote is a classic technique of cooking is achieved by wrapping tender foods including fish, shellfish or poultry, in a folded pouch of parchment paper with vegetables, herbs and spices. I especially like using this method when grilling fish because the paper or foil seals in hot vapors and steams the food.

Is it better to use aluminum foil or parchment paper?

This fun saying is a great way to guide you on what to use for your en papillote. Sweet treats need parchment sheets; grill or broil, go with foil. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. I have used parchment paper on the grill but always make sure it is on a sheet pan. This helps avoid the parchment catching fire. Foil should always be used for anything above 400 degrees.

Now Let’s Talk About Champagne!

You know the saying, “Corks are for Quitters”? Well, I guess I was a quitter. I had a luncheon with my girlfriends and there was Champagne left, so I saved it unsure what I would to with it. If I’m being honest it is not my favorite wine, but I also don’t like to be wasteful. With the leftover Champagne in mind and a beautiful plank of salmon this easy dinner came together. I just made a bed of veggies, topped them with the salmon, sprinkled it with McCormick’s Salt Free Onion and Herb seasoning, poured the Champagne over the top. I then sealed the foil and grilled for 10 min at 375 degrees.

How Do You Plate Your Food?

In the past I didn’t think much about how I served my meals. It was the basic protein, vegetable, carb approach. Occasionally I would try to make it look like a fancy restaurant plate, but I’m currently in Favorite Chef competition and plating is part of it. Applying some of the tips I learned from Chef Carla Hall I plated this meal chef style. It was husband approved.

Cheers,

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