Papillote Recipes

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Wine-Braised Chuck Roast with Pasta Recipe

Baby Aria's choice of meat, by far, is beef. And the more tender it is, the more she likes it. I really enjoy making one-dish meals for her. Today, I seared boneless beef chuck steaks, then braised them in wine (the alcohol cooks off during the braising process). Once tender, I boiled campanelle pasta and transferred it to the beef pot. The flavorful gravy sneaked into the cavities of the odd-shaped trumpet-like pasta, which made it more fun for Aria to eat.

I flavored the dish wth fresh thyme, clove, parsley, tomato paste. bay leaf, turnips, onions and garlic. The key ingredient, though, is drinking-quality red wine. C'est tout ("that's it!")!


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Beef Pot Roast Recipe Recipe

Beef Pot Roast Recipe

04.10.13 by Jackie

I don't know why I don't make this dish more often. It's inexpensive and so good. There are really only two meat eaters in our home, but with baby Aria growing up so fast, I felt she was old enough to try this dish. I used a fairly small cut of beef chuck, seared it to form a crust around the meat, then wrapped it papillote-style in aluminum foil, added beef stock and a few earthy vegetables around it and roasted it for a few hours.

The meat came out fork-tender; no knife was needed. And if you were curious to know if a 17-month-old could enjoy pot roast, well, Aria really liked it. She is not a big meat eater, but she does seem to have a taste for beef.

I served the pot roast with baked potatoes and creamed spinach. That's what I call pure comfort food! 

Note: Check out my beef pot pie recipe using the leftovers the next day.


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Red Snapper en Papillote Recipe

Red Snapper en Papillote

04.11.12 by Jackie

Today I cooked a freshly caught whole red snapper en papillote. The preparation is ultra easy. Simply combine garlicky, spicy (my homemade chile garlic sauce), slightly sweet (Jack Daniel's grilling sauce), salty and fatty ingredients (oil or butter) to make the marinade. Cover the fish with the sauce and after a 30-minute steam in the oven, you'll have a healthy and tasty meal. You'll also have time to do something else (in my case play with my 5-month-old infant daughter!).  

Spending less time in the kitchen doesn't necessarily means eating a less delicious meal!


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Ca Chung Tuong Recipe (Vietnamese Steamed Fish in Spicy Black Beans) Recipe

Cá chưng tương, which literally translates to "steamed fish in black bean sauce," is a staple Vietnamese seafood dish. It's placed in the oven and steamed on a bed of vegetables. It's seasoned so that the spicy, salted black bean mixture covers any fish smell while also infusing a ton of flavor.

A lot of Vietnamese cooking techniques are inspired by French cuisine because Vietnam was a longtime colony of the French empire. This dish is no exception. The whole fish is steamed, papillote-style in aluminum foil that acts like a steam chamber. The pocket infuses the fish with the flavor of the salty black beans. In addition to the black beans, I added fresh ginger, green onions and chiles. To prevent the fish from burning in the oven, I placed the whole salmon on a bed of fresh oyster mushrooms and thick slices of onions and carrots. Thin vermicelli noodles cover the fish to absorb any moisture.

I’d like to give a very special thanks to our awesome neighbor Tom for providing us the fresh fish in this dish. Tom is an avid fisherman in his spare time and graciously offered us his latest, impressive catch: a beautiful whole 2-½ pounds salmon.


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Gourmet Fish Taco Recipe Recipe

Gourmet Fish Taco Recipe

04.22.10 by Jackie

This fish taco dish is healthy, flavorful and easy to make. I cooked cod fillets en papillote, which just means that I wrapped the fish in paper and baked it in the oven. The pocket created by the parchment paper acts as a steam chamber and let the fish infuse with whatever ingredients you place inside. For this recipe I flavored the fish with garlic, ginger, fresh kumquat and creeping red thyme. I assembled the tacos with a slightly adapted version of yesterday’s creamy coleslaw recipe and some sweet preserved kumquats.

This is the meal that Chef Doreen described to me by email, except Doreen used red snapper. Everyone loved it, and I'll definitely be making this again over the summer. It’s really a perfect recipe for picnics because you can cook everything ahead of time and assemble right before eating. The cod turned out great, but really any flaky fish will work.

If you want to serve veggie tacos at the same time, check out my soy chorizo version.


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