Ahi Tuna en Papillote
Cooking fish "en Papillote" is delicious, creative and really easy to clean up. You can use such a wide variety of seasonings, herbs, and vegetables that it's fun to try.
|Creating the Garlic, Lemon Thyme, and Tarragon Confit|
1 cup Olive Oil
Cloves from 2 heads of Garlic, unpeeled
3 Tablespoons fresh Tarragon (or 1 Tbsp Dried Tarragon)
3 Tablespoons fresh Lemon Thyme (or 1 Tbsp Thyme)
2 Bay Leaves
Cook over medium-low heat for 30 minutes pressing Garlic from skin as it softens - discard skin.
|Parsley from our garden, tomato slices, lemon & lime peel|
|Prepared Tuna on parchment paper|
|Baked parchment packets fresh from the oven|
|Cooked Tuna steak - ready to eat!|
I'm thrilled to have found this recipe on-line so I can share it with you! I've been baking Chocolate Chip Cookies as long as I can remember. Every blog I visit has a Chocolate Chip Cookie recipe purporting to be the best, but what takes these lovelies right over the top is the addition of Dark Rum which not only adds layers of flavor to the dough, but intensifies the taste of vanilla and chocolate throughout the cookies. I've tried lots of different recipes - and this one is by far the best! Really!
They are baked at a low temperature for a longer time. I cut the Chocolate Chips in half, and add 3/4 cup each of Walnuts and Pecans.
I have also used crushed Heath bars or Symphony bars in place of the Chocolate Chips - this dough is a great base for experimentation.
|Thar's snow in them thar hills! Channel Islands Harbor|