Friday, February 24, 2012
I sprinkled it with some lemon juice, honey, salt and pepper, chopped some fresh garlic and red onion, and also chopped some mango and carrots. Wrapped it in a tin foil pouch (it's called en papilotte if you're fancy), and baked it on 350F until it was cooked, and it was really good!
I think another reason I'm deflating, is that I dusted off my juicer. I haven't used it much since the summer, when I LOVE juicing all the super-fresh veggies and fruits. It's a great way to get in another few servings though, so out it came. Today I made carrot, apple and ginger juice. Oh my GOODNESS was it good! It was a little bit sweet (I put in more carrot than apple), had a bit of a bite from the fresh ginger, and it was very smooth and silky-tasting mouthfeel, which was rally pleasing.
That was a chef term--mouthfeel--are you impressed? ; )
Actually en papilotte is also a chef term, so you SHOULD be impressed!