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Thread: Chicken Legs En Papillote With Mushrooms

  1. #1
    Pandora Guest

    Default Chicken Legs En Papillote With Mushrooms

    We call this way of cooking "Al cartoccio". Some folks told me you
    call "en papillote" or "in a packet".
    BTW I like it very much becouse food preserve its taste and parfume.
    I have tried with chicken legs, recipe and pics on
    http://pandorascooking.blogspot.com/
    next time I want to do "pasta on the rock" (with sea fruits) in this
    way.
    Cheers
    Pandora

  2. #2
    sf Guest

    Default Re: Chicken Legs En Papillote With Mushrooms

    On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora <[email protected]>
    wrote:

    > next time I want to do "pasta on the rock" (with sea fruits) in this
    > way.


    Glad to see you settled on "en papillote"! What are sea "fruits" or
    do you mean seafood (shellfish)?

    --
    Food is an important part of a balanced diet.

  3. #3
    Pandora Guest

    Default Re: Chicken Legs En Papillote With Mushrooms

    On 23 Apr, 18:36, sf <s...@geemail.com> wrote:
    > On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora <pan...@hotmail.it>
    > wrote:
    >
    > > next time I want to do "pasta on the rock" (with sea fruits) in this
    > > way.

    >
    > Glad to see you settled on "en papillote"! *What are sea "fruits" or
    > do you mean seafood (shellfish)?
    >
    > --
    > Food is an important part of a balanced diet.


    oh sorry! seafood! Yes! Because we call them "frutti di
    mare" (Translation in English: "sea fruits")!
    I have chosen "en papillote" because the more of you knew this terms
    more than others
    cheers
    Pandora

  4. #4
    Dave Smith Guest

    Default Re: Chicken Legs En Papillote With Mushrooms

    On 23/04/2012 12:36 PM, sf wrote:
    > On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora<[email protected]>
    > wrote:
    >
    >> next time I want to do "pasta on the rock" (with sea fruits) in this
    >> way.

    >
    > Glad to see you settled on "en papillote"! What are sea "fruits" or
    > do you mean seafood (shellfish)?
    >


    The Italian version of the French fruits de mer?... fruit of the sea.

    The first time I was in France we were staying in a hotel near
    Montmartre and every day we passed a nice looking seafood restaurant and
    we planned to have a blow out dinner there on our last night. Fruits de
    Mer was on the menu and the English translation on the menu was seafood
    platter. I envisioned a plate with some or all of shrimp, scallops,
    calamari, Oysters Rockafeller, Clams casino, a chunk of fish.We ordered
    that for two. The waiter came with a big round platter about 1 1/2 -
    2 feet across with a layer of crushed ice on the bottom. There was a
    ring of oysters around the outside, a ring of clams, a pile of tiny
    little shrimp and a pile of periwinkles. As good as it was it was not
    at all what I had expected. We had all the shrimps and periwinkles and
    managed maybe half the clams and oysters. It is not often that you get
    as many oysters as you can possibly eat. I certainly had my fill of them
    than night.

    My son, 15 at the time, was not impressed with his steak, which was
    cooked "bleu"... damned near raw. It would have been perfect for me.

  5. #5
    Pandora Guest

    Default Re: Chicken Legs En Papillote With Mushrooms

    On 24 Apr, 00:26, Dave Smith <adavid.sm...@sympatico.ca> wrote:
    > On 23/04/2012 12:36 PM, sf wrote:
    >
    > > On Mon, 23 Apr 2012 01:36:26 -0700 (PDT), Pandora<pan...@hotmail.it>
    > > wrote:

    >
    > >> next time I want to do "pasta on the rock" (with sea fruits) in this
    > >> way.

    >
    > > Glad to see you settled on "en papillote"! *What are sea "fruits" or
    > > do you mean seafood (shellfish)?

    >
    > The Italian version of the French *fruits de mer?... fruit of the sea.
    >
    > The first time I was in *France we were staying in a hotel near
    > Montmartre and every day we passed a nice looking seafood restaurant and
    > we planned to have a blow out dinner there on our last night. *Fruits de
    > Mer was on the menu and the English translation on the menu was seafood
    > platter. *I envisioned a plate with some or all of shrimp, scallops,
    > calamari, Oysters Rockafeller, *Clams casino, a chunk of fish.We ordered
    > that for two. *The waiter came with a big round *platter about 1 1/2 *-
    > 2 feet across with a layer of crushed ice on the bottom. There was a
    > ring of oysters around the outside, a ring of clams, a pile of tiny
    > little shrimp and a pile of periwinkles. *As good as it was it was not
    > at all what I had expected. We had all the shrimps and periwinkles and
    > managed maybe half the clams and oysters. It is not often that you get
    > as many oysters as you can possibly eat. I certainly had my fill of them
    > than night.
    >
    > My son, 15 at the time, was not impressed with his steak, which was
    > cooked "bleu"... damned near raw. It would have been perfect for me.


    Ohhhh! Oysters are very expensive!!! It's a pity you preferred only
    shrimps and clams
    i Am like your son: I like my steak very brown. I could't go in a
    florentine restaurant to order a brown (very roasted) steak. They make
    only "on blood" (al sangue, in Italian) and if you order "well cooked"
    they answer they can't do it's a real problem!
    cheers
    Pandora

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