Just in case you hadn’t noticed, we love to entertain. While there are several local restaurants on our “favorites” list, at the very top is our own home. A meal with us begins with wine before the fire, along with a good cheese, some almonds, and some kind of cracker.
As we move to the dining room, candlelight will be reflected off the crystal glasses and the silver flatware. Flowers in the center of the table may have a slight fragrance, but we don’t want them to compete with the aromas of food or wine. One of our favorite main dishes is fresh salmon cooked in parchment.
We take several leaves of Napa cabbage, and slice them into thin strips. Then we put them in a colander and sprinkle with salt. Let this drain. Meanwhile, chop a bunch of fresh basil (reserving enough leaves for a garnish). Chop 2 cloves of garlic into a fine dice. Cut parchment into 14×14 inch squares. When the cabbage has lost some of its fluid, divide it among the parchment squares. Top with just a touch of olive oil, salt and pepper. Cut two slits into each piece of salmon and put some of the chopped basil and diced garlic into the slits. Add about a teaspoon of white wine.
Starting with one corner, fold the paper so that one corner matches the one opposite. Now, beginning on one side, seal the parchment pouches by folding the edges tightly all the way around. (If this process seems too intense, simply substitute aluminum foil for the parchment paper.) Place the pouches on a cookie sheet and bake in a 400 degree oven for approximately 15 minutes. Remove from oven and place each pouch on a dinner plate. Carefully slit the pouch to reveal the salmon. Garnish with a single basil leaf. Add some rice pilaf, and a green vegetable.
This dish calls for a good Sauvignon Blanc. We have a special place in our hearts for Benziger Family wines, partially because of the first time we tasted them, and partially because the Benziger family engages in Biodynamic farming. The 2005 North Coast Sauvignon Blanc is the palest of yellow. It has a nose of citrus, apple, and grass. On the palate, a bit of melon and apple is added. The wine is crisp with a good mouthfeel.
We’ll end the meal with a panna cotta and fresh berries. As you can tell, the prep time is minimal, but the sense of the meal is one of abundant flavors. What a great way to make guests feel important, which of course, they are.
