Sunday, March 30, 2025
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Sunday, March 23, 2025
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Wednesday, March 5, 2025
Salmon and more en Papillote
Salmon en Papillote - 425°F for 15 minutes
Why Cook en Papillote?
There are two essential reasons to cook en papillote: the technique cooks food to exactly the right texture and degree of doneness and it only requires the use of one pan for the parchment to sit atop. En papillote offers a self-contained, dynamic presentation which, after a little practice, is a great way to make a weeknight meal feel like a special occasion.
What Dishes Are Typically Cooked en Papillote?
Fish en papillote. Delicate fish filets are ideal candidates for cooking en papillote, since they can so easily overcook while roasting or searing. While white fish like cod, halibut, or tilapia are commonly prepared en papillote, you can also use this method of cooking to prepare meatier fish like flounder, snapper, and salmon with great results.
Chicken breast en papillote. Thin-cut chicken breasts are another good protein to cook en papillote. Marinate the chicken breasts prior to cooking for an extra boost of flavor.
Vegetables en papillote. Vegetables that benefit from a gentler treatment do especially well en papillote since the steam works to coax out their flavors without turning them to mush. Try the cooking method with zucchini, asparagus, peas, or mushrooms.
How to Cook en Papillote in 7 Steps
1. Cut the packet. First, cut parchment paper into a large heart shape. Fold the parchment paper in half lengthwise—the half-heart should be large enough to hold your ingredients with room around the edges.
2. Prepare the protein. Prepare the ingredients as you would normally: Season with salt and pepper, and coat with a thin layer of olive oil or butter.
3. Layer the ingredients. Next, create a neat tower of featured ingredients on one half of the parchment fold. Nestle fish atop a few leaves of Napa cabbage, or a bed of hearty greens. Chicken breasts can sit on a thick, creamy sauce. Any quick-cooking vegetable, garnishes, or aromatics should be the final ingredient that you place on your tower. (For example, a layer of lemon slices, thinly sliced ginger or fennel, halved cherry tomatoes, mushrooms, or whole spices.)
4. Add a liquid (or two). The protein and vegetables will release water as they cook and create steam, but a few extra liquids will round out the flavor profile you’ve built. Keep it simple with a good squeeze of lemon juice or a splash of white wine, or get a little more complex with coconut milk, a citrus marinade, or dashi. Drizzle with extra-virgin olive oil and season once more.
5. Seal. Now it’s time to seal the packet. (If you’re using aluminum foil, simply crimp or fold to seal.) Fold the parchment paper in a tight pleated pattern, as you would the edge of a galette, moving down the sides of the heart. Twist off the end to seal the parchment.
6. Cook. Preheat the oven to 425°F. Place parchment packets or foil packets on a baking sheet. Fish filets, which should be about 1-inch thick, will cook in as little as 10 minutes, and a single chicken breast should take about 20 minutes. (If vegetables are your main ingredient, time and temperature will vary depending on what you’ve chosen. Trial and error is the best way to find the ideal cook time.) A papillote is ready to come out of the oven when the package is puffed up and browning slightly.
7. Serve. Open gently in order to not disturb the hot liquids, and enjoy straight from the packet.
From: https://www.masterclass.com/articles/how-to-cook-en-papillote
Tuesday, January 14, 2025
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Saturday, December 14, 2024
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Thursday, November 21, 2024
That Icelandic Apple Pie I'm trying to figure out
Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.
Pre-heat oven on 180 degrees Celsius.
For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.
Mix all the ingredients for Top of cake and put it on dough with filling.
Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.
Let the cake cool down xD.
While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.
Put caramel on cake put it in fridge for 2 hours and enjoy
https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe
And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream
Streusel Topped Apple Custard Pie
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12
Ingredients:
1 9-inch unbaked pastry shell
14 oz condensed milk
1/2 cup butter, divided in half
2 large eggs
1/2 teaspoon ground cinnamon
1 dash grated nutmeg
4 cups apple slices
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
Instructions:
1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.
2. In a medium mixing bowl, melt 1/4 cup of the butter
3. Stir in the condensed milk.
4. Add the eggs, cinnamon, and nutmeg. Mix well.
5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.
6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.
7. Sprinkle the crumb mixture over the pie.
8. Bake on the bottom rack of the oven for 10 minutes.
9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.
10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.
11. Store in the refrigerator.
Caramel Sauce
1 cup granulated sugar
6 Tablespoons salted butter
1/2 cup heavy cream
1/2 teaspoon salt
In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.
Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.