Baking in Parchment

Cooking How-To,Dinner,How-To,Recipes
April 1, 2008

Cooking in paper means easy cleanup and a unique presentation.

Summer-Vegetables-in-Parchment-Paper-Relish.jpg
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/18019_summer_veg_wf.jpg

Cooking in parchment paper, or, as the French say, cooking en papillote, is a simple and convenient technique. Fish, poultry, fruits or vegetables are tightly sealed in parchment paper packets and placed in the oven where they cook in their own juices, creating a delicious and aromatic meal with minimum cleanup.

The best way to prepare the parchment packets is to fold a 15-inch square sheet of parchment in half and cut a curve—like a question mark—into the paper so that when it’s opened up, it’s a heart shape. Place the food on the bottom side of the sheet, next to the fold, leaving at a least 1-inch border along the edge. Fold the top half of the paper over the bottom and tightly seal the edges by making overlapping ¼-inch folds along the sides. Fold the tip a couple of times to create a tight seal and tuck it under the packet. Place packets on a rimmed baking sheet and bake in a preheated oven. When done, place each packet on a serving plate, and let everyone open their own, enjoying the steamy aromas of their very own packet.

By Dave DiResta and Joanne Foran, food writers in North Andover, Mass.

 

Pesto-Shrimp-with-Couscous-Relish-Recipe.jpg

Pesto Shrimp with Couscous

A heart-shaped parchment packet holds a healthy meal shrimp and couscous.

Summer-Vegetables-in-Parchment-Paper-Relish.jpg

Summer Vegetables in Parchment Paper

The best summer vegetables all wrapped up in a parchment paper heart.

18019_salmon_v

Salmon in Parchment Paper

Fresh salmon, arugula and herbed cheese make a delicate, flavorful dinner.