detroitdad
Legendary Member
Thank you for linking examples. I had no idea what 'En Papillote'
The CookingBites Prize Challenge: 'En Papillote'
- Thread starter Morning Glory
- Start date
Its simple really - put food in a packet of foil with flavourings/liquid/oil as required. Not tightly wrapped but a roomy packet of foil (or paper). Bake.
Papillon.
The Late Night Gourmet
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When I hear 'En Papillote', I always think of fish, but I now see that there are other things that can be prepared this way. The challenge, of course, is that you can't really know how well the protein has been cooked until you break open the paper.
medtran49
Forum GOD!
Just out of curiosity, as several examples came up when I googled en papillote recipes to just have a look, do banana leaves count?
I suppose its arguable - I think the cooking concept behind 'en papillote' is that the paper or foil forms a sealed 'bubble' so that steam circulates within and nothing escapes thereby trapping and intensifying flavour. I am thinking that with banana skins then the food isn't in a bubble but is more 'wrapped'.
Like you did, I've seen suggestions of banana leaves being used 'en papillote'. This challenge is all about having fun so I really don't want to start drawing up tight rules - that would be silly. So lets include banana leaves!
medtran49
Forum GOD!
I don't know, bananas leaves seem to work very well at trapping in steam/moisture. When Craig has used them to make that Mexican dish (name escapes me, but it's that dish Johnny Depp loves in 1 of the Desperado/Mariachi movies and killed the chef over it) the meat gets wrapped pretty tightly and banana leaves are pretty thick, so... But I asked mostly out of curiosity. Ah, I just remembered, Cochinita Pibil.
I made @CraigC 's Cochinita Pibil but as I had no banana leaves I used baking paper and foil. See here. It was delicious!
detroitdad
Legendary Member
I'm going to make En Papillote lemon/curry cubed chicken for dinner tonight. It will be my own recipe (no google). I don't have parchment paper. I'll be using alumin foil. I'm serving sweet potato fries and sauteed spinach with it.
I'll post the recipe and pictures later
I'll post the recipe and pictures later
Sounds good!
detroitdad
Legendary Member
prepping it now
I see you are cooking the veg in with the chicken - I hope the cooking time works out so that everything cooks in the same time (that would be my worry).
detroitdad
Legendary Member
I'm not worried about it. Its only shredded carrots and yellow pepper (stuff we had in the house that needed used anyways). That is also why I cubed the chicken. I'm hoping that will speed up the cooking time.
We'll see. Trial and error. Kind of what is fun about cooking
We'll see. Trial and error. Kind of what is fun about cooking
detroitdad
Legendary Member
epicuric
Legendary Member
Salmon, cooked en papillote, with a chervil sauce.
Simply seasoned and covered in sliced lemon, cooked en papillote in its own steam, beautifully tender salmon. The classic sauce worked really well, even though it didn't go according to plan. Finely chopped shallot, chervil stalks and black peppercorns reduced in white wine vinegar (in this case home made tarragon vinegar), strained then added to fish veloute, reduced again by half. Freshly chopped chervil added at the end. Served with new potatoes and tenderstem broccoli.
Simply seasoned and covered in sliced lemon, cooked en papillote in its own steam, beautifully tender salmon. The classic sauce worked really well, even though it didn't go according to plan. Finely chopped shallot, chervil stalks and black peppercorns reduced in white wine vinegar (in this case home made tarragon vinegar), strained then added to fish veloute, reduced again by half. Freshly chopped chervil added at the end. Served with new potatoes and tenderstem broccoli.