|
|
| News » Features |
 |
|
| The envelope please: French cooking en papillote | | Print Article | Email Article | | By Dr. Linda Mitchell
The French have a fancy way of steaming in foods in parchment paper called cooking" en papillote." The food essentially steams in its own juices, a healthy method of cooking since little or no additional fat is required. There’s an easier way to do this and get pretty much the same delicious results. In fact, you can prepare the packets using foil and throw them in the fridge for use at a later time, bake them in an oven, toss into a fire, or place on a grill for easy cooking and clean up.
When cooking en papillote, layer the ingredients carefully…greens on the bottom for insulation, meat in the center and tender quick-cooking vegetables on top, far from the direct heat. Parchment is attractive when serving but aluminum foil is easier to fold and seal. Brush the foil with a little olive oil or flavored butter before stacking your ingredients. The Italians call this type cooking "in cartoccio" meaning" in a bag." Boy Scouts call it hobo packs. The cool nights we’ve enjoyed lately are perfect for building a fire and nothing is better than fire roasted veggies and meats.
Tips:
- Parchment paper can safely be used at temps up to 450 degrees.
- Aluminum foil may be substituted for parchment paper but do not substitute wax paper.
- Parchment paper is great as a nonstick liner on baking sheets and reduces clean –up.
- Use small cuts of meat and slice veggies thinly so they will cook quicker.
- Use fresh or dried herbs and spices to add flavor.
- Be creative and add a dash of vinegar, juice, broth or coconut milk for extra flavor and aroma.
Stuffed Chicken Breasts En Papillote
1/2 cup sun-dried tomatoes (may substitute cherry tomatoes)
1/2 cup feta cheese, crumbled
2 teaspoons basil, chopped (may substitute 1 teaspoon dried)
1 teaspoon minced garlic
Salt and pepper to taste
4 skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup chicken broth
Combine tomatoes, cheese, basil, and garlic. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff each with tomato mixture and sprinkle with salt and pepper.
Brush four pieces of foil with butter and place one stuffed chicken breast half on each. Place a slice of lemon on top of each stuffed chicken breast half, and drizzle each with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet in 400-degree oven or grill for 20 minutes or until chicken is done.
 Caramel Apples En Papillote
4 apples, peeled and cored
1/2 cup brown sugar
8 caramels
4 teaspoons red hot candies
4 tablespoons butter
Place each apple on a foil square. Fill each with the sugar, caramel candy, red hot candy and butter. Fold foil and seal edges. Place packets on a baking sheet in a 400-degree oven or over a fire for 15 minutes or until tender.
Magic Ingredient: Vinegar
Whether you’re cooking up a pot of black-eyed peas or making soup by the gallon, a splash of vinegar can take it from dull to dramatic. Bonus: new research shows that vinegar may help you lose weight by producing enzymes in the body that break down fat. Vinegar has hundreds of uses and is one of my go-to ingredients. My favorite vinegar story is that of Cleopatra dissolving precious pearls into it to win a wager that she could eat a fortune in a single meal.
Doves En Papillote
6 dove breasts
Fresh spinach leaves
1/4 cup Italian dressing
6 slices bacon
Brush foil with Italian dressing. Wrap one slice of bacon around each dove breast. Do not use toothpick to secure as it will pierce the foil and allow steam to escape. Place a few spinach leaves on each piece of foil. Top with dove and drizzle with remaining Italian dressing. Fold foil and seal edges. Place packets on a baking sheet in a 400-degree oven or grill for 10-15 minutes or until dove is done.
Five Bean Salad
1 can (16 Oz.) Green beans
1 can (16 Oz.) Lima Beans
1 can (16 Oz.) Garbanzo beans or other type
1 can (16 Oz.) Kidney beans
1 can (16 Oz.) English peas
1/2 cup cauliflower, chopped (optional)
1/2 cup celery, chopped (optional)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup pimento, chopped
1-1/2 cup sugar
1 cup cider or white distilled vinegar
1/2 cup Olive oil
Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate prior to serving.
Bruschetta
1 loaf of bread
1/2 cup Olive oil
3 Cloves Garlic, minced
2Tbsp. Balsamic vinegar
8 Oz. Mozzarella cheese, grated
4 tomatoes, chopped
Slice bread into thick slices. Mix garlic with olive oil. Grill bread on both sides and brush with oil. Place tomatoes on toast and drizzle with vinegar. Sprinkle with cheese and grill until it melts. | | | | | 9/8/2010 » Tips from the Coupon Queen | | 9/8/2010 » Tennessee Williams tribute event to offer peek into nearly-restored first home | | 9/1/2010 » Tips from the Coupon Queen | | 9/1/2010 » Do Sweat the Small Stuff | | 9/1/2010 » ‘Girls’ Night Out’ draws capacity crowd |
|
|
