The Culinary Connoisseur
Pack it In
29
Oct
Oct
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.
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.
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 And, of course, cleanup is
easy―just toss the parchment when you’re done.
equipment, other than a roll of parchment paper And, of course, cleanup is
easy―just toss the parchment when you’re done.
Perhaps the best part about cooking en papillote is that
it’s a solution for busy weeknight dinners. There’s something inherently
festive about opening a packet at the table to free a cloud of fragrant steam.
it’s a solution for busy weeknight dinners. There’s something inherently
festive about opening a packet at the table to free a cloud of fragrant steam.
A few important
things to keep in mind: Never substitute wax paper for parchment when steaming.
Wax paper tears easily, and more importantly, it will burn and eventually leak
liquids. Parchment paper can safely be used in an oven at temperatures up to
450°. The parchment will be puffy and
slightly browned when the dish is nearly done.
things to keep in mind: Never substitute wax paper for parchment when steaming.
Wax paper tears easily, and more importantly, it will burn and eventually leak
liquids. Parchment paper can safely be used in an oven at temperatures up to
450°. The parchment will be puffy and
slightly browned when the dish is nearly done.
Cooking en papillote works best with tender foods that
cook quickly like chicken breasts and salmon.
Also vegetables with high moisture content like onions, zucchini, or
bell pepper.
cook quickly like chicken breasts and salmon.
Also vegetables with high moisture content like onions, zucchini, or
bell pepper.
Think about the size of the foods cooking together in a
parchment packet; consider the amount of time it will take for the main
ingredient to cook, and cut the accompanying items into sizes that will cook in
the same amount of time. If you’re preparing a fish fillet with potatoes, for
instance, you’ll need to slice the potatoes thinly so everything will be done
at once. Otherwise, you’ll end up with undercooked potatoes or overcooked fish.
parchment packet; consider the amount of time it will take for the main
ingredient to cook, and cut the accompanying items into sizes that will cook in
the same amount of time. If you’re preparing a fish fillet with potatoes, for
instance, you’ll need to slice the potatoes thinly so everything will be done
at once. Otherwise, you’ll end up with undercooked potatoes or overcooked fish.
Add flavor with fresh or dried herbs, salt, pepper, and
other spices, and liquids like wine, broth or juice. Adding a drizzle of olive
or canola oil goes a long way towards adding taste as well.
other spices, and liquids like wine, broth or juice. Adding a drizzle of olive
or canola oil goes a long way towards adding taste as well.
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.
Mediterranean Chicken en Papillote
4 boneless, skinless, chicken breasts
1 medium onion, thinly sliced
1 red bell pepper, seeded and sliced into strips
1 cup cherry tomatoes, halved
2 tablespoons za’atar or other spice mix
2 tablespoons olive oil
1/2 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
1 lemon, sliced thin (seeds removed)
Preheat oven to 375°F. Slice each chicken breast on thebias, into three or four equally thick pieces. Place chicken in large bowl and
toss with the onion, pepper, tomatoes, Za’atar, oil, parsley, 1 1/2 teaspoons
salt, and 1/2 teaspoon pepper.
Place chicken and spice mixture near the center of each
square of parchment paper as instructed above. Place slices of lemon on top.
square of parchment paper as instructed above. Place slices of lemon on top.
Working one package at a time, fold the parchment over
the chicken. Repeat with remaining packets.
the chicken. Repeat with remaining packets.
Place the packets on a rimmed baking sheet and bake until
the chicken is cooked through, 20 to 25 minutes. Transfer each packet directly
to a serving plate and serve, breaking open the packets at the table.
the chicken is cooked through, 20 to 25 minutes. Transfer each packet directly
to a serving plate and serve, breaking open the packets at the table.