Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –
En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.
We used Apple Brandy for moisture.
Idaho Trout en Papillote with Mashed Potatoes and Candy Carrots.
To serve the papillote, Melissa d’Arabian says,
To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.
A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.
And for breakfast, Try a
Klondike Waffles Benedict with Turkey and Fresh Fruit.
and to start here are several different kinds of Eggs Benedict –
17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist
13 Eggs Benedict Recipes, Chowhound and
Top Eggs Benedict Recipes, Fine Cooking.
To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.
OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.
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Joe Mamma’s Eatery, (208) 939-3917, 3510 N Eagle Rd, Meridian, ID 83646. “Joe Momma’s is owned and operated by Kathleen Wise and Danette Smith. Danette Smith has over 20 years of experience owning and operating successful restaurants. Danette Smith was owner and operator of 9th Street Sandwiches for 2 years, which she then sold to pursue Moon’s Kitchen Cafe, which she owned and operated for 10 years until selling the restaurant in 2001.” [Website] They have an awesome breakfast menu that will challenge Goldy’s Breakfast Bistro or Manley’s – remember them all of you in Boise?. The dining area is large and spacious. The Waite Staff is good and eager to help, especially our Server, Rachel. Our breakfast plates were quite large and all made fresh. Yes! Fresh crab cakes made from Blue Crab, fresh carnitas from pork and housemade Hollandaise sauce.
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