It’s Been A Good 2 Weeks

15 Friday Apr 2022

Posted by Bob and Robin in Acme Bake Shop Sourdough, Birthdays, Bistro, Brocolli, Buy Idaho, Buy Local, Cakes, Captain's Shack, Carrots, Chicken, Classic Cuisines, Comfort Food, Curry, Dessert, en Papillote, Food - French, Food - India, Green Beans, Green Salad, Housemade Soup, Idaho Trout, Local Farmers Markets, Parma Ridge Winery Bistro, Party Time, Photos, Photos By: Bob Young, Recipe By: Captain's Shack, Recipes - French, Recipes - India, What's For Dinner?

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chicken, curry, en papillote, French Food, India foods, kokanee, kokanee salmon, Papillote

First of all. I made it to 80 the first of April and I thank all who helped me make it an awesome day! Parma Ridge Bistro and Winery for a super great dinner as always and the German Chocolate Cake! And Marnie and Eric for opening their house and the Open House. Thank you one and all!

The kitchen has been slow and moderately successful. If I must throw away “leftovers” then that tells me that it was not especially liked. But that’s just my opinion. So lets start with the German Chocolate Cake and homemade Cupcakes. Thank you Stephanie and Michelle. And a very special thank you to the Love of My Life, Robin – you always make these time so special!

German Chocolate Cake from Parma Ridge Winery and Bistro http://www.parmaridge.wine/

Special Occasion Sweets by Michelle Smith, our Granddaughter-In-law Anna Shanner’s sister.

Now for the dinners. One of the better ones was a Salmon Papillote. Eric caught the Kokanee 2 days prior ton the meal and it was delicious! Moist and succulent.

Salmon Papillote plated with a Green Salad and Carrots and Broccoli cooked in the papillote

And next there was an Indian Style Butter Chicken, a Rachael Ray treat that I “tweaked” somewhat. http://www.rockinrs.com/CS-Butter-Chicken.pdf. I added Kashmir Curry Powder that we make ourselves, which cuts the heat spice, somewhat. http://www.rockinrs.com/CS-Kashmir-Curry-Powder.pdf I also added some Sake. Here it is.

And finally, we had some boneless, skinless chicken thighs leftover from the Butter Chicken, so I made some Chicken Rice Soup and I really liked it.

So there you have some of the menus we had in the past week or so. The “not so popular” ones are not included. But enjoy these. I did. There is no recipe for the papillote. From Wikipedia, “En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “enveloped in paper”), 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. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming.

The parcel is typically made from folded parchment paper but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal.

The moisture may be from the food itself or from an added moisture source, such as water, wine or stock. The choice of herbs, seasonings and spices depend on the particular e being prepared.

The parcel can be opened at the table to allow people to smell the aroma when it opens.”

Grilled Avocado for Breakfast; Icelandic Flounder Papillote for Dinner

11 Friday Sep 2015

Posted by Bob and Robin in Acme Bake Shop Sourdough, Avocado, Boise Farmers Market, Breakfast At The Captains Shack, Breakfast With Robin, Buy Idaho, Captain's Shack, Classic Cuisines, Cooking Styles, Eggs, Eggs Poached, en Papillote, Food Photos, Green Beans, Grillin' and Chillin', Icelandic Flounder, Local Farmers Markets, Local Markets, Photos By: Bob Young, Recipe: Bob and Robin Young, Recipes - Breakfast, Recipes - Dinner, Recipes - Fruits, Recipes - Seafood, Reel Foods, Seafood, Vegetarian Foods, What's For Dinner?, Whats For Breakfast?

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avocado, en papillote, grilled avocado, Icelandic flounder, Papillote

Grilled avocado seems like a weird way to prepare the fruit. But really, for a non-avocado lover, this was pretty good. Leave the peel on and lightly caramelize the pulp to a golden brown. Left-Click any of these photos to see them enlarged. Enjoy!
But first, just what is a papillote?

En papillote (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. [Wikipedia]

In the culinary arts, the term en papillote (pronounced “ON poppy-YOTE”) refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
When cooking en papillote, there are usually some vegetables, herbs and seasonings included in the packet along with the main item. These additional ingredients, along with the main item, give off steam, which is what actually cooks the food. Therefore, en papillote cooking is basically a technique for cooking with steam.
Because it is delicate and cooks quickly, fish is a good choice for cooking in this way. Salmon en papillote is a popular dish.
When serving a recipe prepared en papillote, it is traditional to present the dish by slicing open the paper in front of the guest. [Culinary Arts]

But breakfast comes first! Here is the Grilled Avocado I made.

Grilled Avocado
with
Poached Egg, Micro Greens, Pink Grapefruit Wedges and Toasted Acme Bake Shop Sourdough

And now Icelandic Flounder en Papillote.

The flounder is set in the parchment with lemonn slices, limoncello, Texas tarragon (which has a slight bite to it compared to the French tarragon) and salt and pepper.

Flounder en Papillote
Fresh Idaho Honeydew Melon Slices
Potato Croquettes
Fresh Green Beans with Brown Butter

An awesome and fun day in the kitchen!

Dinner Tonight: Truite au four en Papillote

02 Monday Jun 2014

Posted by Bob and Robin in Alley Gardens, Baking, Baking - Papillote, Brocolli, Captain's Shack, Cooking Styles, Dinner At The Captains Shack, Dinner With Robin, French Foods, Fruit, Idaho Trout, Main Dish, Photos By: Bob Young, Recipe by: Robin and Bob Young, Seafood, Trout, What's For Dinner?

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fresh water fish, Papillote, pinot grigio, pinot gris, trout

On my! This was so good. The trout, Idaho trout from Hagerman, ID, was so light and sweet and good. And for me, that is saying something. I grew up on the East Coast eating Atlantic seafood. We never had much fresh water fish. But this trout was awesome. Loved it and would do it again. Not hard or difficult to do at all. Don’t be intimidated by the name. Basically, Truite au four en Papillote implies Steamed Trout in Parchment. If you follow the photos, you should have not problems. Give it a try. Use any seafood, in this case, that you like. Good luck! If you try this, let us know how it turned out for you. Cheers.

$Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. For generating the steam, we used a\ 2011 Dusted Valley Vineyards Pinot Gris. About 2 Tablespoons.$

Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. Sea salt and fresh ground pepper to taste. For generating the steam, we used a 2011 Dusted Valley Vineyards Pinot Gris, Washington State. About 2 Tablespoons.