#wine white

[mayadawn]

~Sicilian Swordfish Recipe~

Recipe by: 'Mangia Bedda'

[vinoeaffini]

Francia Borgogna Top

[bebidasecomidas]

White wine Trebbiano IGT https://goo.gl/XW6yYK

[bebidasecomidas]

White Wine Templarios https://goo.gl/qajoes Winesof Tejo

[dentist04]

[giustetto]

#TIEFENBRUNNER - #MÜLLER #THURGAU "Classic" doc 2014, Nuovo Arrivo per #Giustetto! Provatelo! http://www.giustetto.it/produttori/cantina-tiefenbrunner/tiefenbrunner-muller-thurgau-classic-sudtirol-alto-adige-doc-2014/

[ggoya]

A drop of gin was once advised to ward off the plague, a glug of wine to "defend the body from corruption" and a sip of absinthe to cure the body of roundworms.

http://m.bbc.co.uk/news/health-25712005?ocid=socialflow_twitter_bbcworld

[simplyplated-blog]

Shrimp en Papillote with Fennel and Red Pepper

 En papillote, or "in parchment" is a simple way of cooking almost anything. You can fill your little parcel with anything you please, fold it up, pop it in in the oven, and you'll have a beautifully steamed meal in only a few minutes. You can even make the little pouch ahead of time so it's waiting for you after work. This method works best with vegetables and seafood, but I've seen it done with chicken or pasta too. You could even ditch the flavor packet from your packaged ramen noodles and add in some shrimp and garlic and a shot of soy sauce.

        To start, thinly slice your vegetables. If you've never thinly sliced a bulb of fennel, it could be a little intimidating. The easiest way is to trim the bulb of the stalks and prawns, cut it in half, then those halves into quarters. 

        Cut the core out, turn the fennel quarter so it lays flat, and slice away! Slice your bell pepper to the same thickness that you've sliced your fennel. I used about a quarter of each vegetable for one pouch. 

To cut the parchment, get yourself a medium-sized rectangle of parchment and fold it in half. 

      Cut the folded rectangle so when you open it back up it looks like a big heart. Pile your ingredients on one side of the heart. I added a few big pieces of parsley, a good sprinkle of salt and pepper, and a little pat of butter. 

      Now you can fold the other half of the heart over, and begin sealing your parchment parcel. Fold over the top corner of the heart and start the second fold half way through the last fold and so on and so on.

       Make sure that there's no way that air or liquid can escape, before you make the last fold, add in a little bit of white wine and some stock in your pouch and twist it shut. Place your pouch on a baking sheet and put into a 325F oven for a little under 10 minutes. 

To serve, put the pouch on a plate and cut open the top with a paring knife. As somebody who loves opening presents, I find cooking en papillote to be an absolute delight. The steam created during cooking causes the pouch to expand, once you cut it open, the pouch deflates and the air is filled with the sweet aroma of fennel, shrimp and white wine. 

                    This is easy enough for weekday cooking, but elegant enough for a small dinner party. You can experiment with different spices, vegetables and proteins to find what you like best. Enjoy!