Cooking something 'en papillote' means wrapping the food in a pouch and baking it in the oven.. That has been my husbands favorite method of cooking for sometime. Ask him to cook dinner and thats what you see him do next. Of course neither of us knew that he was cooking 'en papillote.' It was a method that he had tried on impulse and it seemed to work pretty well...
This week the Doristas were assigned to do just that. Wrap quartered baby bok choy, paper thin slices of garlic, halved baby white onions and sugar snaps along with orange zest, mint, salt, pepper and olive oil in a aluminium foil and bake them in the oven at 400°F for 15 minutes and serve immediately..
I wasn't expecting much of this recipe.. It seemed somewhat bland for our Indian palate.. Nevertheless I tried an almost un-improvised version as a side with our dinner of General Tso's Chichen and brown rice. (I say almost as I used the core of a bok choy instead of a baby bok choy and a teaspoon of dried mint instead of fresh mint leaves.) The pairing was surprisingly good.. so much so that I ended up baking two more packets ofBaby Bok Choy, Sugar Snaps and Garlic et. al to go with the leftover chicken...
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Overall we liked this side and I will be making it whenever we have Chinese....
Visit French Fridays with Dorie to know what the other members thought about these vegetables. You can find the recipe here. For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.
I shall be sharing this recipe at some of these parties.
This week the Doristas were assigned to do just that. Wrap quartered baby bok choy, paper thin slices of garlic, halved baby white onions and sugar snaps along with orange zest, mint, salt, pepper and olive oil in a aluminium foil and bake them in the oven at 400°F for 15 minutes and serve immediately..
I wasn't expecting much of this recipe.. It seemed somewhat bland for our Indian palate.. Nevertheless I tried an almost un-improvised version as a side with our dinner of General Tso's Chichen and brown rice. (I say almost as I used the core of a bok choy instead of a baby bok choy and a teaspoon of dried mint instead of fresh mint leaves.) The pairing was surprisingly good.. so much so that I ended up baking two more packets of
Overall we liked this side and I will be making it whenever we have Chinese....
Visit French Fridays with Dorie to know what the other members thought about these vegetables. You can find the recipe here. For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.
Always love greens....looks super yummy and healthy too.
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