Parchment cooking En Papillote did not fail me. This Asian-Style Steamed Cod Fish Fillets with Cordycep Flowers, Gojiberries, Woodear Mushrooms turned out wonderfully delicious.
Cordyceps Flower or Cordyceps militaris is a type of mushrooms in family Cordycipitaceae, and are usually cooked in soups.
Instead of steaming the fillets over the stove, the fish wrapped in "parcels" are "steamed"/roasted in the oven.
A quick. easy and healthy weeknight dinner fix with this Snapper, Swiss Chard, Lemon En-Papillote/Parchment-Steamed Snapper.
The fish and vegetables selection may vary due to availability and preferences e.g. Salmon, Zucchini, Carrot En-Papillote or this Cod, Artichokes, Tomatoes En-Papillote.
En papillote or parchment cooking is one of my favorite (if not, my favorite) ways to cook fish; and other seafood too, like this Seafood Shrimps and Clams Parcel.
Fitting whole fish such as trout, sea bass in the wok-steamer has always been a problem. The wok-steamer method tends to work better for smaller-size fish (e.g. Pickled Chili Steamed Tilapia, Steamed Rockfish), so bigger fish finds its way in En-Papillote/ Parchment Cooking (see Herb-Roasted Whole Trout En-Papillote) - which is also one of the easiest methods (one of my favorite ways) to prep and cook fish (whole or fillets).
Whole Barramundi, Tomatoes, Green Onions in Soy Sauce-Sesame Oil
The entire fish can be roasted in the oven without enclosing in parchment packet; however, if the intention is to enjoy moist, succulent, tender steamed fish with some gravy and sauce; en-papillote or cooking in enclosed parchment packet might be the closest as it gets to steaming in a wok/pot over the stove.
Whole Red Tilapia, Tomatoes, Green Onions in Soy Sauce-Sesame Oil
Getting to the heart of this matter is tough. Heart of the artichoke, I meant. Perhaps I just don't have the patience to get to the heart of it (artichoke).
En papillote or parchment cooking is my favorite way to cook fish (also check this recipe: En Papillote (Parchment-Cooked) Shrimps with Asparagus & Artichokes).
Easy, quick, healthy yet satisfying for weeknight dinner - parchment cooking is also a great way to experiment with different vegetables and to discover new tastes. Today, let the artichoke hearts befriend the fish.
Foil-packet meals are a lazy cook's best friend. En-papillote (French for "in parchment") may sound fancy but this method of cooking is actually a fuss-free and mess-free way to incorporate (lots of) vegetables with protein in a single dish. Though you can't physically see the ingredients being cooked (unlike "eyeballing" stove-top cooking), the secret sealed chamber traps moisture and flavors to ensure steamy deliciousness - guaranteed almost every time!
There is a "parchment cooking" label created in my website just because this cooking method has a special place in my heart. Look at these easy foil-packet recipes such as En-Papillote Herb-Roasted Trout, En-Papillote Chicken and Asparagus, En-Papillote Salmon, Zucchini and Carrots and these vegetarian-friendly Vegetables and Mushrooms Packets and Zucchini, Bell Peppers Angel Hair Aglio e Olio. Some are easy side-dishes while others make perfect one-dish meals.
Today, this Seafood in a Bag shows the versatility of parchment-cooking yet again. By combining a mixture of fresh seafood - clams, wild local shrimps and sustainable-farmed tilapia fillets with garlic, tomatoes, dried herbs in a foil packet, this irresistibly delicious seafood dish is created in less than 30 minutes.
In the past, Spring usually brings asparagus, asparagus and more asparagus to the dinner table. This Spring however, artichoke made its way to join asparagus in unexpected surprises.
Use fresh whole artichokes if possible however for the benefit of quick and easy meal preparation, frozen artichoke hearts can be a happy alternative. Artichokes and Pea Flatbread/Lavash Pizza, ABC Pita Pizza, Artichoke and Leek Soup, and even a Steamed Vegetables-Medley Packet (Vegetables En Papillote), they are easy and delicious dinner or side-dishes using frozen artichoke hearts.
Even though it is frozen version, these artichoke hearts impart so much flavor to the dish. Best of all, this dish takes no more than 30 minutes - prep. to finish.
Steamed Whole Trout in Parchment En Papillote is a quick and easy recipe that yields extraordinary results. With beautiful whole trouts and fresh herbs ready in my kitchen, such a cooking method is typically reserved for hassle-free-cooking.
Previously, I have used a smaller whole trout and stuffed the cavity with green onions, garlic, and ginger.
Today, the recipe uses fresh thyme and rosemary. If you grow these herbs in your garden or kitchen, it is a good time to incorporate them in this recipe. The reasonably big-sized (and long) trout is also perfect to accommodate a generous mix of garden herbs, then baked en papillote which technically steams the fish in the oven.
In order not to overpower the delicateness of the fish, the strong-scented rosemary usage was kept to a minimal ~1-2 sprigs per fish; in comparison to mild lemon-scented thyme that was used quite generously for each fish.
Other than using whole-grain Dijon mustard for these baked-in-the-oven grilled chicken wings, whole grain mustard can also be used to flavor the chicken in this Chicken and Asparagus En Papillote.
As you all know by now, I am a believer in En-Papillote a.k.a parchment cooking - fish, chicken or even vegetables on their own as it is ultimate fuss-free cooking, with no dishes to wash at all! except for the fork and knife, perhaps?
There is even a label-category for En-Papillote or parchment-cooking in my blog - that speaks how much I like this method of cooking. Fuss-free, clean, neat, retaining moisture and flavors - basically I cannot find any negatives, particularly catering to my personal preferences where taste and convenience is concerned. Recently, my Cod Fish and Zucchini and Bell Peppers was also shared as part of 12+ En-Papillote ideas for cooking fish.
I have been experimenting parchment-cooking with different combination of vegetables, and really happy with the results. Up above (left), you can see artichoke hearts with heirloom tomatoes and asparagus; another pack (right) of broccoli, zucchini, red bell peppers, tomatoes, and Maitake mushrooms.
These veggie parcels can also be prepared, sealed in parchment one day in advance, stored in the fridge.
It must be fate around parchment-cooking, Jamie Oliver and me. The first time I made foiled-baked snapper fillets, was a recipe adapted from Jamie Oliver. Then, parchment-steamed fish (it can be salmon, cold, halibut) with veggies became one of my go-to fuss-free meals.
The story continues on the turf-side with parchment-steaming (cooking) chicken breast with fresh rosemary and thyme. I accidentally came across this recipe in a magazine and just by reading it, I could not forget how easy it was to prepare that meal. Reading on, that's another Jamie Oliver's recipe.
Woohoo!
I have enjoyed parchment-cooking all this while (so it does not take me long to try this way of cooking chicken breast) as moisture and flavors are usually locked in within a sealed pocket of food roasting in the oven. Of course, you don't get crispy skin (anyway, it does not matter here as it's skinless chicken breast) but the plus? A fuss-free meal that does not fall short on taste.
Right, chicken breast is not my favorite part of the chicken. Correct,
it should be good lean protein but I do like my chicken skin-on with
bones. How about you? My favorite parts of the chicken are chicken
backs (for soups and congee, primarily), and wings (for
roasting/baking).
It was a few years ago when I used to drop by Sigona's Farmers Market (Redwood City). I should visit again as it has been a long time. In a way, I was happy to reconnect with Sigona's Farmers Market when one of my halibut recipes (Pan-Fried Halibut with Mango Salsa) was featured In the Kitchen with Sigonas - Featuring Local Halibut. Yes, it is local halibut and local white seabass season! There are other delicious recipes including one that bakes halibut in parchment (my favorite way of cooking fish) and these recipes definitely showcase the versatility of halibut.
Back to my post today, it is my favorite fuss-free method of cooking fish - En Papillote. I am trying to make it a point to do Salmon (or Fish) En Papillote once a week and without even enforcing this once-a-week routine, I am already thinking of doing it twice, adding Chicken En Papillote to the repertoire...maybe?
Ambitious.
Why is En Papillote my favorite fuss-free way to cook?
(1) It is "clean" cooking without the need to stand behind the stove (smell the grease + feel the "heat" + cook), or without the need to even "eye-ball" cooking.
(2) A good way to incorporate (lots of) vegetables with protein, and create a one-dish.
(3) Protein (fish or chicken) usually remains moist as they are cooked in a sealed parcel with vegetables.
(4) Flavors are easily developed and retained in the sealed packed
Daphne from More than Words (selected from random.org) has won the recent giveaway held at my blog. Congrats, gal!
What can you do with a packet of steamed vegetables? Marry them with salmon or cod. Or truly, create a light, refreshing and delicious summer-worthy pasta dish.
The post about The Magic of Parchment Cooking first appeared at Basil Magazine June 2011 Issue
Better still? 10 minutes, or no more than 15 minutes - that's all you need. No more than 15 minutes, if you are up to professional lightning speed when cutting/slicing all the vegetables. But well...P-L-A-N-N-I-N-G.
Also...if you could do the veg. prep. on a Sunday evening night, wrap them up properly, store in the fridge; come Monday, 10 minutes and you get this.
Yes I am in love! In love with parchment-cooking. Check out my second contribution to Basil Magazine June 2011 Issue - The Magic of Parchment Cooking.
With parchment-worthy vegetables, add more edamame or peas, then that ol' mighty wild salmon fillet - it is one full meal! You can also try Parchment-Cooked Cod - it's equally delicious, and succulent.
I ask - raw or cooked arugula ?
I ask - can any vegetable not be steamed?
I have had my raw share of arugula in sandwiches but I wanted to try it gently cooked too.
Salad greens does not call for a stir-fry (no matter how minimal the stir-frying can be). So I gently steamed (low-medium heat) them with thinly sliced garlic and drizzle of extra virgin olive oil.
By eating them raw, certain compounds, e.g. isothiocyanates - compounds being studied for their role in cancer prevention, can be extracted. However when gently cooked, certain nutrients and carotenoids are better absorbed in cooked than raw arugula - Source: Livestrong.com
More arugula sharing at Weekend Herb Blogging - June 6th to 12th , hosted by Yasmeen from Health Nut.
About 3 minutes (at most 5 minutes), it is perfectly done. And I enjoyed it as much as raw arugula.
Have you "cooked" your arugula before? If yes, how? Have not tried it before; or always have it raw?
*Spring/Summer 2011 Giveaway* - BYO Lunch Bag
How to Enter:
(1) Leave a comment (answer the above question about arugula) for 1 entry
(2) Link this giveaway in your blog post, come back with a separate comment (1 additional entry)
(3) LIKE An Escape to Food on Facebook; leave a separate comment telling me you have done so
(1 additional entry)
This is an INTERNATIONAL giveaway; ends June 18, 2011, 11:59 PM PST. Winner will be chosen by random.org and announced in my blog. Good Luck! This should be so in time for summer! :D
More about BYO lunch bag: A broad flat base allows snack containers to sit and fit snugly. Zipper opening/closure ensures contents are enclosed and "secured". Built-in handles make it easy to carry along. Also folds flat for easy convenient storage. Neoprene fabric keeps food Hot or Cold. Machine washable and stain resistant. Stylish color.
Don't wait! Get lucky!
Tag: arugula, salad, steamed arugula
Now that I am exposed!
Double exposed! What should I do?
I need to find somewhere to hide cos I'm shy. Let me ask my friends - garlic, fresh organic tree oyster mushrooms, extra virgin olive oil. We all agreed to a spa hideout - wrapped in a steam-bath for 5-8 minutes (till mushrooms exclaimed: "Woohooo, I'm done!").
Rejuvenated finally. Freshness in the pocket!
Now the real me speaks. There are certainly many simple ways to cook fresh fava beans and I have found my own simple way of enjoying them. This has been my favorite method to cook recently. Parchment-steaming! Yay! Fuss-free, simple, delicious creations always till I find something that do NOT work on parchment-steaming, and sure I will let you know.
Toss the steamed fava and fresh mushrooms into pasta - so delicate and delicious (cooking tip shared at Tip Day Thursday Carnival).
Tag: fava beans, broad beans, beans
Wonder how easy cooking a nutritious meal can get? As easy as this!
Succulent fillet of pacific cod, moist and flaky; with the natural sweet flavors infused by finely cubed zucchini and yellow bell peppers.
Instead of salmon, I have used wild-caught pacific cod this time. And instead of steaming, another easy way is to wrap with parchment paper and send it to the oven, about 375F for 20-25 mins till done.
This method locks up all the "juices" and moisture. Nice...
Cooking Tip: Once cooked, do not unwrap the parchment paper immediately. Allow it to stand/rest for 5 minutes so that the flavors are allowed to combine further. A tip to share at Tip Day Thursday Carnival.
As much as I enjoy stir-fry vegetables, I do not feel like doing it sometimes. Lazy! What else? There is always a pan/wok to wash - no matter how "clean" the cooking can be.
And I cannot possibly blanch everything. Well, broccoli or cauliflower...yes, ok, blanching. But what about zucchini and red bell peppers? I can't blanch those!
So I resort to parchment-steamed veggies. Parchment so that I can retain as much moisture as possible; and parchment so that I don't have to even wash any dishes. Ha, laziness to the max. but to my advantage!
Hey lady, how lady-like you are, lying down so gracefully...
Bathed in golden delicious gravy...
What is golden: mango
What is golden: golden kiwi
What is golden: curry power and turmeric
What is golden: honey
To the base marinade, I added the "remnants" (leftover) of a mango (including the seed) and kiwi (citrus-sweet); with some gojiberries (sweet) to jazz up the otherwise savory-spicy roasted chicken wings.
