Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.
Snobbish cultural minute :
Unlike what English speakers believe, the word does not mean “in parchment”. Papillote comes from “papillon” (=butterfly). A papillote is something like a butterfly. There is verb too, papilloter (to “papillote”) usually meaning to sparkle and shine like butterfly wings.
That does not affect the recipes at all. I know, I know…
There will be 2 other new recipes (to be posted soon, visit again):
Steamed crystal papillote
Pêcher mignon en papillon
And there were old ones :
Papillote de poisson vanillée – vanilla cream fish papillote
Surprise present in the plate : papillote de poisson
So, take a small camembert. Wrap it in foil. Heat it about 20 minutes on a barbecue, a plancha or in a oven. Be careful from 10 to 15 minutes as it may burst if it’s over-cooked.
Remark : Yes, my camembert looks weird. But it’s normal for Japan. It’s a green olive camembert. That’s not a great invention, but that’s perfect to play with that type of preparations.
Prepare a green sauce in a juicer :
Prepare sticks of bread (semi-stale), toast and rub with garlic.
Bring onto the table the hot papillote, the sauce and the bread sticks.
Cut the top skin of the cheese with a knife, open a big hole and pour some sauce on it.
Dig into with the bread sticks.