Cooking Parchment

Cooking Parchment

I love cooking in parchment packets or “en papillote.”  It gives big rewards without much effort.  Cooking chicken or fish with vegetables in a sealed parchment paper packet may look fancy, but it’s actually a great no frills technique.   Just place a few ingredients into the packets and let them do their work.  You can prepare most ahead of time.  They lock in flavor and moisture and are impressive looking.  You can fold pretty much any way you want as long as you create a tight seal.  Create your own recipes with protein, vegetables and herbs that you have on hand.  Cook in the oven or on the grill.

Technique: Fold a 14×12” piece of parchment paper in half.  Using kitchen shears cut the parchment into a heart shape.  Arrange vegetables and herbs on one side of the paper.  Top with fish or chicken.  Add olive oil or butter and a splash of wine to keep the meat moist and create a sauce.  Season with salt and pepper.  Brush the edges of the paper with a beaten egg white for a tighter seal.  Working from one end begin by tightly folding the open edge of the paper.  Continue folding the paper’s open edge to form a seal.  Transfer the packet to a rimmed baking sheet and bake or grill.