I'm cooking things in parchment paper.
It's the classier version of hobo packets, which can be found here.
Tomato Basil Sauce with Polenta (from Bon Appetit)
1 polenta log- cut into rounds
2 lbs cherry tomatoes
7 garlic cloves- peeled and sliced
1 shallot- chopped
2 tsp salt
1/2 tsp pepper
8 basil sprigs
-Preheat oven to 425. Brush a baking sheet with oil and put polenta rounds on it.
- Chop half of the tomatoes in a food processor. Cut the remaining tomatoes in half. Combine all the tomatoes in a bowl with 4 tbsp oil, garlic, shallot, salt, pepper and basil. Toss.
- Use 3 big sheets of parchment paper (don't use foil, it doesn't like tomatoes). Spoon the tomato mix onto the parchment paper (all 3 should be layered) and fold the parchment over the mix, crimp the edges to form a sealed packet.
- Throw the packets in the oven on a baking sheet. Throw the polenta in too, turn the rounds once until they are lightly brown and the tomatoes are saucy, 25-30 mins. (It's possible to cook both of these on a grill too). Spoon the tomato sauce over the polenta.
Gourmet hobo packs are well accompanied with the new Avett Brothers album, "The Carpenter", which officially drops on September 11th (it's on NPR first listen).
If you ever feel the urge the ditch everything and ride the rails (moving up by bucket list), you'll be eating a lot of hobo packets and singing the blues that are on this album.
This one isn't really a "sit in a hammock, drink pbr and cry" CD. Avett Bros are breaking out of their genre!
But here is one for old times sake:
So many beards. I just want to rub them.