How to find inspiration when creating garments and preparing healthy fish will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday. (All times are Mountain.)
Rae Cumbie is a custom dressmaker, artist and designer, and she will talk about how she finds inspiration for her work in a variety of places. She’ll also explain how to use her ideas to create a beautiful garment. She is the President of the Association of Sewing and Design Professionals in Baltimore, MD.
Chef and cooking school owner, John Vollertsen (known as Chef Johnny Vee) will demonstrate preparing Salmon en Papilote, or salmon baked in parchment paper, which is a quick, easy and elegant way to prepare this popular and healthy fish. His school is the Los Cosas Cooking School in Santa Fe, NM.
Information on cooking with pears, developing a retirement plan, and using an edgestitch foot for attaching pockets to garments will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday. (All times are Mountain.)
Pat Baird represents the Northwest Pear Bureau, and she’s going to discuss why pears are so good for us, and how they may even help us lose weight. Baird lives in Greenwich, Conn.
Thomas Lee is an elder attorney with Senior Resources of America, and he’s going to talk about how to develop a specific plan to support your vision of the future so you don’t outlive your nest egg. He lives in West Hills, Calif.
Carol Bell is a sewing instructor with Ann Silva's Bernina Sewing Center in Albuquerque, and she’s going to demonstrate using a #10 edgestitch foot to attach a pocket to a blouse or shirt.
Salmon and fennel en papilote
• 6 fillets of salmon, 6 oz each, skinned
• 1 bulb fresh fennel, sliced thin
• 1 small sweet onion, sliced thin
• 1 large carrot, cut into a fine julienne
• 1 cup thin sliced shitake mushrooms
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 2 tablespoons unsalted butter
• 24 leaves flat-leaf parsley
• 2 tablespoons orange peel, cut into a fine julienne
• 2 tablespoons dry vermouth or dry white wine
• Vegetable oil
Preheat oven to 425° F. Season both sides of the fish fillets with salt and pepper. Cut 6 pieces of parchment paper 12x18 inches. Fold paper in half and cut each piece in the shape of an oval flying saucer that is 16 inches across and 12 inches from top to bottom. Place fish in center of one side of the parchment paper. Scatter vegetables and parsley over fillets and dot the top of each with 1 tea-spoon butter and 1 teaspoon orange zest. Splash 1 teaspoon of vermouth over each fillet. Fold paper over fish and pleat to seal papilote along entire diameter of the paper finishing with a small twist at the end of fold. Brush surface of paper with vegetable oil and place on baking sheet. Bake 8 to 12 minutes depending on thickness of fish fillet. Carefully peel back paper and serve immediately.
“Creative Living" is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.