Posts Tagged ‘#foodrevolution’

Kids Cook: Baked Snapper in Parchment

Monday, May 21st, 2012

We had a fabulously delicious weekend, including our Food Revolution picnic at the Washington Monument — before participating in Yoga on the Mall.

Taking full advantage of the gorgeous weather, we had another picnic with friends on Sunday, for which I made my favorite summer salad — my asparagus version of Heidi Swanson’s “Mostly Not Potato Salad.” Sunday morning I had the rare shopping trip with only my five-year-old in tow. Having recently caught (and released) his first fish with his grandpop, he was especially interested in the fish on display at the grocery. After chatting with the fishmonger for a bit, he asked if we could bring home a yellow tail snapper for dinner. We nearly always eat salmon at home, so I was happy to branch out. He then noticed the June issue of Bon Appetit nearby, with a picture of fish on the cover, and added that to our cart — “So I can learn how to cook our fish.”

We flipped through the magazine later in the day and came across halibut and cherry tomatoes baked “en papillote” — or, in paper. He was intrigued so we decided to try the technique on our snapper. We used thin lemon slices, olive oil and a pinch of salt to flavor our fish. Neatly wrapped packages go into the oven for just 10 minutes, and are then placed on a serving plate to be unwrapped at the table. Fun, so easy, and a successful technique to get the kids to try something new. Even if he ate one bite and declared, “I’ve had enough fishiness for one day.” It’s a start, right?

Recipe: Baked Snapper in Parchment Paper
Makes 4 servings

Ingredients:

  • 4 6-ounce snapper filets
  • 1 lemon, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • kosher salt

Instructions:

1. Preheat oven to 400 degrees. Tear off four 12-inch lengths of parchment paper. Fold each in half, then trim corners into a (half) heart shape. Open and lay flat on baking sheet.

2. Drizzle one-half tablespoon olive oil on one side of each parchment sheet. Lay 2-3 lemon slices on each and sprinkle with a pinch of salt. Place fish fillet on top and sprinkle with another pinch of salt.

3. Fold the empty half over the fish. Beginning at the top, fold and crimp edges a little bit at a time, continuing all the way around to make a tight seal. Bake for 10 minutes.

4. Remove packets to a serving platter. Carefully cut a slit in the top of each to allow steam to escape, then unwrap to serve.

baked snapper in parchment

Food Revolution Day

Friday, May 18th, 2012

Y’all know about Jamie Oliver’s Food Revolution, right? His television shows brought viewers into the front lines of the childhood obesity battle, and a battle it is when faced with a food industry that will spend millions in marketing rather than admit that chocolate milk is not, in fact, a health food. (Neither is Nutella, by the way.) Even if you enjoy a little chocolate milk once in a while, I think we can all agree that our children are being short changed. Jamie Oliver’s foundation has declared Saturday, May 19, the first global Food Revolution Day — a day “to get the world to focus on food issues and rally our efforts to bring food education back into schools.”

So take your kids — and your neighbor’s kids — to the farmers market, go berry picking or have a local food barbeque with friends and spread the word. You can find organized activities in your neighborhood via the official website (along with other ideas and tools for getting involved). Here in DC, FreshFarm’s H Street NE market will feature food educator Melissa Jones doing a kid and family-friendly cooking demo at 10am.

yoga tots

(Tomorrow is also Yoga on the Mall, the culmination of DC Yoga Week. A kids’ class, free of charge, will be held at 1:30pm with instructors from yoga studios around town — including our favorite studio, Lil Omm. What better way to work off all those fresh, local strawberries from the morning?)