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En Papillote
''En papillote'' (; French for "enveloped in paper"), or ''al cartoccio'' in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked ''en papillote''. It is a combination cooking method of baking and steaming. Method The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal. The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. The choice of herbs, seasonings and spices depend on the particular recipe being prepared. The parcel can be opened at the table to allow people to smell the aroma when it opens. Regional and local variations Asia With l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Cod En Papillot
Black is a color which results from the absence or complete absorption of visible light. It is an achromatic color, without hue, like white and grey. It is often used symbolically or figuratively to represent darkness. Black and white have often been used to describe opposites such as good and evil, the Dark Ages versus Age of Enlightenment, and night versus day. Since the Middle Ages, black has been the symbolic color of solemnity and authority, and for this reason it is still commonly worn by judges and magistrates. Black was one of the first colors used by artists in Neolithic cave paintings. It was used in ancient Egypt and Greece as the color of the underworld. In the Roman Empire, it became the color of mourning, and over the centuries it was frequently associated with death, evil, witches, and magic. In the 14th century, it was worn by royalty, clergy, judges, and government officials in much of Europe. It became the color worn by English romantic poets, businessmen an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa''. In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) bananas come from two wild species – ''Musa acuminata'' and ''Musa balbisiana''. The scientific names of most cultivated bananas are ''Musa acuminata'', ''Musa balbisiana'', and ''Musa'' × ''paradisiaca'' for the hybrid ''Musa acuminata'' × ''M. balbisiana'', depending on their genomic constitution. The old scientific name for this hybrid, ''Musa sapientum'', is no longer used. ''Musa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamale
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans
New Orleans ( , ,New Orleans Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nueva Orleans) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the southeastern region of the U.S. state of Louisiana. With a population of 383,997 according to the 2020 U.S. census, it is the List of municipalities in Louisiana, most populous city in Louisiana and the twelfth-most populous city in the southeastern United States. Serving as a List of ports in the United States, major port, New Orleans is considered an economic and commercial hub for the broader Gulf Coast of the United States, Gulf Coast region of the United States. New Orleans is world-renowned for its Music of New Orleans, distinctive music, Louisiana Creole cuisine, Creole cuisine, New Orleans English, uniq ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antoine's Restaurant
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, pompano en papillote, Eggs Sardou and Pigeonneaux Paradis. ''Antoine's Cookbook'', compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition. It is also known for its VIP patrons including several U.S. presidents and Pope John Paul II. Antoine's features a 25,000 bottle capacity wine storage and 15 dining rooms of varying sizes and themes, with several featuring Mardi Gras krewe memorabilia. The lengthy menu (originally only in French, now in French and English) features classic French-Creole dishes. By tradition, it's closed to the gen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
WAFB
WAFB (channel 9) is a television station A television station is a set of equipment managed by a business, organisation or other entity, such as an amateur television (ATV) operator, that transmits video content and audio content via radio waves directly from a transmitter on the eart ... in Baton Rouge, Louisiana, United States, affiliated with CBS. It is owned by Gray Television alongside low-power broadcasting#Television, low-power, Class A television service, Class A MyNetworkTV affiliate WBXH-CD (channel 39). Both stations share studios on Government Street in downtown Baton Rouge, while WAFB's transmitter is located on River Road near the city's Riverbend section. History The station began broadcasting on April 19, 1953, as the first television station in Baton Rouge, and the second television station in the state of Louisiana. It launched as a television counterpart to local radio stations WXOK, WAFB and WAFB-FM, which both signed on in 1948 and were affiliated with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pompano
Pompanos ( ) are marine fishes in the genus ''Trachinotus'' in the family Carangidae (better known as "jacks"). Pompano may also refer to various other, similarly shaped members of the Carangidae, or the order Perciformes. Their appearance is of deep-bodied fishes, exhibiting strong lateral compression, with a rounded face and pronounced curve to the anterior portion of their dorsal profile. Their ventral profile is noticeably less curved by comparison, while their anterior profile is straight-edged, tapering sharply to a narrow caudal peduncle. Their dorsal and anal fins are typically sickle-shaped, with very long anterior rays and a succession of much shorter rays behind, with a similarly long & curved, deeply forked tail which has a narrow base. They are typically overall silvery in color, sometimes with dark or yellowish fins, and one or a few black markings on the side of their body. They are toothless and are relatively large fish, up to about long, although most species ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otak-otak
''Otak-otak'' (lit. brains in Malay and Indonesian) is a Southeast Asian fish cake made of ground fish mixed with spices and wrapped in leaf parcels. ''Otak-otak'' is traditionally served steamed or grilled, encased within the leaf parcel it is cooked in, and can be eaten solely as a snack or with steamed rice as part of a meal. The earliest preparations of ''otak-otak'' is believed to have originated in Palembang cuisine of South Sumatra, where it takes the form of grilled banana leaf parcels filled with a mixture of ground fish, tapioca starch and spices. Regional varieties which bear the name ''otak-otak'' are widely known across Indonesia and other Southeast Asian countries, though they may have little in common with the Palembang version. In Singapore and southern Malaysia, the reddish-orange or brown colour of its contents is acquired from chili, turmeric and other spices. Origins and distribution ''Otak-otak'' is widely spread on both sides of the Straits of Malac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buntil
Buntil is a traditional Indonesian- Javanese dish of grated coconut meat mixed with ''teri'' (anchovies) and spices, wrapped in papaya, cassava, or taro (or other similar aroids) leaves, then boiled in coconut milk and spices. It is a favourite dish in Java, and other than cooked homemade, it is also sold in ''warungs'', restaurants or street side foodstalls, especially traditional temporary market during Ramadhan, prior of breaking the fast. See also *Botok *Pepes *Krechek *Gudeg * Sambal jengot (hot spicy sauce made from grated young coconut) *''Serat Centhini'', a cookbook written in 1824 *Sarma (food) Sarma ( Cyrillic: Сарма), commonly marketed as filled grape leaves or filled cabbage leaves, is a stuffed dish in Southeastern European and Ottoman cuisine made of vegetable leaves—such as cabbage, patencia dock, collard, grapevine, ... References {{Indonesian cuisine Javanese cuisine Foods containing coconut Vegetable dishes of Indonesia Anchovy dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botok
''Botok'' or ''ꦧꦺꦴꦛꦺꦴꦏ꧀'' ''(Bothok)'' (sometimes called as ''Bobotok'' in its plural form or ''Botok-botok'') is a traditional Javanese dish made from shredded coconut flesh which has been squeezed of its coconut milk, often mixed with other ingredients such as vegetables or fish, and wrapped in banana leaf and steamed. It is commonly found in Javanese people area of Java Island (Yogyakarta Special Region, Central, and East Java. Botok seems to be a byproduct of coconut milk production, to save and reuse the grated coconut flesh that might be otherwise discarded. Commonly, the grated coconut flesh flakes are discarded after squeezing it to acquire the coconut milk. However, by cooking them in banana leaf with additional mixture and spices, they can also be eaten as additional dish. Another way to save the grated coconut residue is to saute them as ''serundeng''. Today however, to acquire tastier and richer taste, many recipes insist on using only freshly grate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
