The Culinary Connoisseur
Let’s Pack
01
Jun
Jun
While we may not be packing up to spend the summer in cooler places, packing brings good things to mind when referring to food. We’re talking about packing tasty bits of food into parchment paper and steaming it. This cooking method is perfect for summer. It’s quick and easy and results in light meals with no mess.
Cooking en papillote—steaming small portions of food in a wrapper―is a classic technique. Some cultures use grape leaves, banana leaves, cornhusks, or other natural materials to wrap delicate foods before cooking. They add vegetables, herbs and spices for seasoning.
Steaming requires little or no added fat; steam builds up in the packet to cook food quickly yet gently. The nicely wrapped package allows you to add juices, spices, or herbs.
Steaming en papillote (pah-pee-YOHT) requires no special equipment, other than a roll of parchment paper that you toss when you’re done.
Follow these simple steps to making parchment packages:
·
Cut a 15- x 24-inch piece
of parchment.
Cut a 15- x 24-inch piece
of parchment.
·
Fold parchment in half
crosswise, making a crease down the center.
Fold parchment in half
crosswise, making a crease down the center.
·
Draw half of a heart shape
on paper. Cut out heart, and open the parchment.
Draw half of a heart shape
on paper. Cut out heart, and open the parchment.
·
Layer ingredients in one
half of the sheet, making sure to leave at least a 1-inch border around the cut
edges.
Layer ingredients in one
half of the sheet, making sure to leave at least a 1-inch border around the cut
edges.
·
Starting at the round
portion of the heart, fold paper, tightly sealing edges with narrow folds.
Starting at the round
portion of the heart, fold paper, tightly sealing edges with narrow folds.
·
Twist the tip portion of
the heart to seal.
Twist the tip portion of
the heart to seal.
·
Place packets onto an ungreased
baking sheet, and bake.
Place packets onto an ungreased
baking sheet, and bake.
1/2 red onion, thinly
sliced
sliced
1 zucchini, julienned
1 large carrot,
julienned
julienned
1 clove garlic, crushed
2 tablespoon
extra-virgin olive oil, divided
extra-virgin olive oil, divided
Kosher salt and
freshly ground black pepper
freshly ground black pepper
4 (4-ounce) flounder fillets
1 lemon, thinly
sliced, seeds removed
sliced, seeds removed
1/4 cup white wine
Preheat oven to 375
degrees F.
degrees F.
In a bowl, mix
together the onion, zucchini, carrot and garlic. Add half the oil and toss to
combine seasoning with salt and pepper to taste. Put each fish
fillet in a piece of parchment paper as directed above. Sprinkle with salt and
pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the
vegetables with 2 lemon slices, remaining oil and 1 tablespoon white wine,
layering in order. Fold the parchment paper as directed. Arrange the packets on
a baking sheet. Bake until the fish is cooked through, about 12 minutes,
depending on the thickness of the fish. To serve, cut open the packets and
serve directly in the parchment on a plate so you don’t lose the juices.
together the onion, zucchini, carrot and garlic. Add half the oil and toss to
combine seasoning with salt and pepper to taste. Put each fish
fillet in a piece of parchment paper as directed above. Sprinkle with salt and
pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the
vegetables with 2 lemon slices, remaining oil and 1 tablespoon white wine,
layering in order. Fold the parchment paper as directed. Arrange the packets on
a baking sheet. Bake until the fish is cooked through, about 12 minutes,
depending on the thickness of the fish. To serve, cut open the packets and
serve directly in the parchment on a plate so you don’t lose the juices.
1 cup corn kernels, fresh or frozen
1 cup halved cherry tomatoes
5 oz. green beans, trimmed and halved crosswise
1 shallot, sliced thin
1 tablespoon olive oil
2 tablespoons parsley, checked and chopped
2 cloves garlic,
crushed
crushed
Kosher salt and freshly ground pepper, to taste
2 boneless, skinless chicken breast halves, pounded to
1/2 inch thickness
1/2 inch thickness
1 tablespoon olive oil
In a bowl, toss together the corn, tomatoes, green beans,
shallot, olive oil, half the parsley and season with salt and pepper.
shallot, olive oil, half the parsley and season with salt and pepper.
Prepare 2 sheets of parchment as directed above. Preheat
oven to 400 degrees.
oven to 400 degrees.
Place half of the vegetable mixture in the center of each
sheet and top each with a chicken breast. Season the chicken with salt and
pepper, sprinkle with the garlic and remaining parsley and drizzle with oil.
Fold and seal parchment as directed and place each packet on a baking tray.
Bake until the chicken is cooked through
and the vegetables are tender, 12 to 15 minutes. Transfer the packets to
individual plates and carefully open them. Serve the chicken and vegetables
immediately.
sheet and top each with a chicken breast. Season the chicken with salt and
pepper, sprinkle with the garlic and remaining parsley and drizzle with oil.
Fold and seal parchment as directed and place each packet on a baking tray.
Bake until the chicken is cooked through
and the vegetables are tender, 12 to 15 minutes. Transfer the packets to
individual plates and carefully open them. Serve the chicken and vegetables
immediately.