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

KimChi Monkfish Papillot

May 31, 2004


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

- 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


debra at 9:53 | | post to

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