yumyumyummers

Posts Tagged ‘en papillote’

spiced bison & beet salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, roasting, side dishes on 11.26.11 at 1:22 pm

back in the salad again… well, sort of. ;)

bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.

montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…

– pre-heat oven to 400F

the bison:
– 500g organic bison (wrapped in kitchen twine)
– lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
– season w/ 1 tsp montreal steak spice

Read the rest of this entry »

Advertisements

lamb ribs w/ spiced pomegranate

In baking, culinary experiments, dinner, easy weeknight meals, gluten-free on 11.12.11 at 10:30 am

you just never know who you’ll meet at the market… and no, i’m not talking about the meat market, my friends. ;)

it was a local organic foods market — casel marché in calgary’s inner-city. i’d say it wasn’t your typical monday evening; however this is typically how mondays take shape at this neighbourhood marché. the community-minded owners organize weekly tweetups called #interactiveMonday, with the goal of meeting and bringing together 500 random friends and neighbours by the end of the year. (impressive, i say!) this was my first time checking out a tweetup ever, so i’ll admit that i was a little unsure of what to expect from essentially a dinner with strangers. but i was delighted to meet 12 new wonderful people from the local community who share a passion for good food and support the local food movement. cheers!

later that week, i created this hearty dish at home — pairing some organic, local ingredients from the market with some goodies from my pantry. check it out…

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry and also lamb ribs! perfect for an easy weeknight meal or sunday dinner…

– pre-heat oven to 400F

the ribs:
– 1 large rack of lamb ribs

the marinade:
whisk together the following ingredients in a small prep bowl:
– 2-3 tbsp extra-virgin olive oil
– splash of chardonnay
– 1 tsp dean & deluca quatre épices (spice blend of cinnamon, nutmeg, cloves and black pepper)

Read the rest of this entry »

green chile habanero & honey basa w/ sweet peppers

In culinary experiments, dinner, easy weeknight meals, ethnic food, vegetarian on 03.21.11 at 11:58 pm

channeling julia, perhaps? en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded paper bag and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish and poultry. perfect for an easy weeknight meal…

– preheat oven to 350F

green chile habanero & honey marinade:
whisk the following ingredients in small prep bowl:
– 2 tbsp extra-virgin olive oil (evoo)
– 1 tbsp honey
– 1 tsp green chile habanero sauce
– 1/2 tsp lemon & herbs
– 1/2 tsp ground black peppercorns
– dash of salt

prep veggies & gluten-free pasta:
– 4 small shallots (rough chop)
– 3 sweet bell peppers (red, yellow & orange — pitted, seeded, sliced)
– boil 2 cups gluten-free brown rice fettucine (al dente). set aside.

Read the rest of this entry »

%d bloggers like this: