Ok, so you’re thinking, cooking with parchment paper packets has to require some trick, or amazing origami moves. It doesn’t! It’s easier than you could have imagined.

Here’s how to start.  The size of parchment you need will depend on whether you’re cooking an individual portion or a family style portion. I find that an individual portion requires about 18 inches of paper. A family style portion needs about 24 inches.

Tear off the parchment and lay it on a baking sheet (it might curl up initially, but once you put food on it, it won’t. If that bothers, you place it so the edges that want to curl up are actually facing down and can’t curl). Place your food in the center. Leave at least 4 inches on the sides.

Now, grab the long ends of the paper and have them meet in the air in the middle, then just fold them down until you get to the food. You’ll end up with a long package.

Now all you have to do is fold the ends up. There are two methods that work. My preferred method is to simply twist the ends. It’s quick, and the paper stays in place (it doesn’t untwist while cooking) and it seals in all the flavors and juices. Easy, no fuss. Love it.

If you would like something that looks a little fancier, treat that end of the package as if it were a gift. Fold the sides in to create a point, then fold the point up towards the parcel, folding over several times. It’s neat and pretty and symmetrical.

So choose whichever method appeals to you more and go with it.

You bake your packet right on the baking sheet. Sometimes thepackages will weep condensation (just water) a tiny bit, which means you might have to just wipe the baking sheet off when you’re done. If that is not for you, just stick some foil under your packet and you’ll have a squeaky clean baking sheet.

There a few methods available to open your packets. I find the simplest is to just take a knife and make a slit down the center. Then grab the sides of the opening and pull. This keeps all your juices inside the packet, which becomes like a little serving container.

You could also just undo all the folding and open the packet that way.

Now, here are some tips I’ve learned:

– If you’re making more than one packet, space them out on the baking sheet as evenly as possible. They cook faster and more evenly if they’re spaced out.

– I like making entrees as individual portions and sides family style. Everyone gets their own entree and can then take what they want from the side packets.

– You can test meat for doneness without opening the packet (which will let out the steam and slow down your cooking process) by poking an instant read thermometer through the parchment into the center of the meat.

– Be sure to let your packet rest about 5 minutes after removing it from the oven. This makes it easier to open (not as much steam coming out) and allows the food to absorb flavor and retain juices.

 

 

 

 

 

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Ok, so you’re thinking, cooking with parchment paper packets has to require some trick, or amazing origami moves. It doesn’t! It’s easier than you could have imagined. Here’s how to start.  The size of parchment you need will depend on whether you’re cooking an individual portion or a family style portion. I find that an … Read more →

I’m definitely in my cozy winter cooking mode and craving warm, comforting dishes. This cooked up quickly for a great weeknight dinner. I heated up a loaf of bread and cooked some carrots and dinner was done.

1 1lb pork tenderloin, cut into 8 pieces

1 cup sauerkraut

sage

1 apple, cored and cut into 8 slices

cinnamon

salt and pepper

1/4 cup cider

1/2 teaspoon cornstarch

Preheat the oven to 400. Spread the sauerkraut out on a large piece of parchment, in a space large enough for the pork. Cover with the pork. Season pork with a pinch of sage sprinkled over it. Top with apple slices. Season with salt and pepper and a pinch of cinnamon. Mix cider and cornstarch and pour over and around the food. Seal the packet and bake for 20-25 minutes until a meat thermometer says the pork has reached 145 degrees. Allow the packet to rest about 5 minutes before opening and serving. Serves 4.

I’m definitely in my cozy winter cooking mode and craving warm, comforting dishes. This cooked up quickly for a great weeknight dinner. I heated up a loaf of bread and cooked some carrots and dinner was done. 1 1lb pork tenderloin, cut into 8 pieces 1 cup sauerkraut sage 1 apple, cored and cut into … Read more →

I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft little pieces.  My other trick is to add flavor. There’s been a recent explosion of flavored oils in grocery stores and specialty shops. In this recipe, I used an olive oil infused with wild mushrooms and sage, but there are many options you could try. Lemon olive oil is an easy one. Almost any other herb infused oil will work as well.

1/2 lb Brussels sprouts, roughly chopped

2 Baby Bella or button mushrooms roughly chopped

1 tablespoon wild mushroom and sage infused olive oil

salt and pepper to taste

pinch of dried sage

That’s it! Place the ingredients on the parchment, toss with your hands or a spoon, and fold the packet (see Technique page on this blog) and bake at 400 for 30 minutes.

Did he eat them? Yep. And so did the kids!

I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft … Read more →

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog.

1 1/2 cups cooked rice

2 6-ounce halibut fillets

1/2 bunch parsley

1/8 small onion

1/4 cup light sour cream

1 tablespoon lemon juice

Salt and pepper to taste

8 baby carrots

2 tablespoons skim milk

1/4 teaspoon dried dill

Preheat oven to 400. Cut a 25 inch piece of parchment and place the rice in the center, roughly the size of the two pieces of fish. Top with fish. Place all the other ingredients in a small food processor and process until pureed (or you can chop the parsley, onion, and carrots and mix other ingredients with them). Pour the sauce over the fish. Fold the parchment (see Technique page of this site) and bake for 20 minutes.

The parsley gives this dish an amazing vibrant and slightly spicy flavor. It’s tastes so fresh and alive that it will wake you up!

 

I used halibut in this dish, but any firm white fleshed fish will work. The parsley I used came from my bunch of parsley root, which I blogged about on my other food blog. 1 1/2 cups cooked rice 2 6-ounce halibut fillets 1/2 bunch parsley 1/8 small onion 1/4 cup light sour cream 1 … Read more →

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops.

The Boston Food Swap

Reel Life with Jane

Imperf3ct Moms

Champion of My Heart

Frisco Kids

I’ll post another installment soon.

Join me on my blog tour! So many wonderful bloggers have invited me to stop by their blogs for guest posts of Q&As. I hope you will stop by and say hello! Here are a few recent stops. The Boston Food Swap Reel Life with Jane Imperf3ct Moms Champion of My Heart Frisco Kids I’ll … Read more →

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like.

Half bunch of rapini

1 can tuna in water, undrained

7.5 ounce can of chickpeas, drained

3 sundried tomatoes, chopped

1 garlic clove, minced

Salt and pepper to taste

1 tablespoon olive oil

2 tablespoons chicken broth

2 tablespoons cornstarch

Preheat the oven to 400 degrees and cut about a 40 inch piece of parchment paper (if you want to use a standard size piece -see Technique page on this blog- then you need to cut the rapini in half before placing on the parchment). Place the rapini on the parchment. Pour tuna and water over the rapini. Add the beans and tomatoes. Sprinkle minced garlic on top. Season with salt and pepper to taste. Sprinkle olive oil on top. Mix chicken broth and cornstarch and pour on top. Fold the parchment (see Technique page) and bake for 20 minutes, or until rapini is tender. Serves 4.

This recipe feels very hearty and is great with some Italian bread.

Rapini is also called broccoli rabe.  I love trying new and different veggies, so I was excited to give this a try. In this recipe, I’ve made it into a meal by including tuna and beans. Grate some Parmesan cheese over this if you like. Half bunch of rapini 1 can tuna in water, undrained … Read more →

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment!

1 salmon fillet (about 6 ounces)

1/2 cup cooked or frozen broccoli

1/2 cup frozen artichoke heart quarters, thawed

1/4 cup plain yogurt

2 tablespoons ranch dressing

salt and pepper

1 teaspoon lemon juice

1 teaspoon lime juice

2 pinches Old Bay Seasoning

Place the salmon on the parchment and top with the broccoli and artichoke hearts. Mix other ingredients in a small bowl, then pour over salmon and vegetables. Fold the parchment (See Technique page on this blog) and bake for 15-20 minutes (depending on thickness of your salmon) at 400.

Here’s a great little salmon dish that has lots of veggies and lots of flavor. And it’s incredibly easy to make in parchment! 1 salmon fillet (about 6 ounces) 1/2 cup cooked or frozen broccoli 1/2 cup frozen artichoke heart quarters, thawed 1/4 cup plain yogurt 2 tablespoons ranch dressing salt and pepper 1 teaspoon … Read more →

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end.

I decided to try a new recipe for kale (serves 4)

3 cups packed kale leaves

salt and pepper to taste

1/2 cup part skim ricotta cheese

2 ounces cooked chopped pancetta or bacon

I preheated the oven to 400, placed my ingredients in the bag and shook them up a bit. I placed it on a baking sheet and baked for 15 minutes. I lifted the bag, about to give it another little shake, and it ripped. It had soaked through (something that has never happened to me with parchment paper).

The kale, however, was delicious. I would make this again in a parchment paper packet (kale on the bottom, other ingredients on the top). The cheese gave it a nice bit of creaminess and the pancetta gave it a little smokiness. In the past I’ve been puzzled by kale – it wasn’t a veggie I ate as a kid and so I have been looking for ways to make it. This one is a winner.

Unfortunately, I can’t recommend the bags. It ripped immediately. I also felt it did not create as nice of a presentation. The bag was not flat on the bottom, so you would need to lay it on its side, put your food in from the side, fold it and then cut it open to have a dish you could take from bag to plate easily. With parchment you just unfold and there your dish is sitting.

Maybe if you double bagged the food it would work. I use Wilton parchment and I have never had it rip.

I recently bought a package of Paper Chef Parchment Bags to try. These are bags made out of parchment designed for cooking. I loved the concept – just put the food in the bag and fold one end. I decided to try a new recipe for kale (serves 4) 3 cups packed kale leaves salt … Read more →

To celebrate the publication of my new book, The Parchment Paper Cookbook, I’m giving away a copy. To enter, leave a comment on this post.

You must enter by midnight ET on Wednesday October 26. I’ll randomly and blindly select the winner by random number drawing (numbers assigned in order of comments here). Sorry, offer limited to U.S. addresses only and entrants age 18 and up only. One entry per person. Winners notified by email given when entering, not responsible for email transmission problems. You are responsible for notifying me of your correct mailing address if you are selected as a winner. Contest closes at midnight Eastern time on 10/26/11. Prize is nontransferable and may not be redeemed for cash. NoPotCooking reserves the right to announce the name of the winner on the blog.

And if you’re feeling lucky, you should also enter to win a subscription to Everyday Food Magazine on my MarthaAndMe blog.

To celebrate the publication of my new book, The Parchment Paper Cookbook, I’m giving away a copy. To enter, leave a comment on this post. You must enter by midnight ET on Wednesday October 26. I’ll randomly and blindly select the winner by random number drawing (numbers assigned in order of comments here). Sorry, offer … Read more →

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. It serves 4 with leftovers.

1 parsnip, peeled, thinly sliced

1/8 large sweet onion thinly sliced

15 baby carrots, thinly sliced

1/2 rutabaga, peeled and thinly sliced

2 medium Yukon Gold potatoes, peeled and thinly sliced

Salt and pepper

Thyme

Olive oil

1/4 cup heavy cream

Cut a 24 inch piece of parchment. Make about a 9 inch circle with the parsnips, layering them over each other around the circle and in the middle. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil. Sprinkle half the onions on top. Layer carrots on top of this and repeat salt, pepper, thyme, oil, onion. Then layer rutabaga, repeating seasonings and toppings. Layer potato slices on top, repeating toppings again. Pour cream over the entire thing. Fold the parchment (see Technique page on this blog) – for this one I used the folded ends instead of the twisted ends. Bake at 350 for an hour.

You could add chopped garlic to this, grated cheese (Parmesan would be my pick, included in the layers), or 1/4 cup milk to boost the creaminess. You could also drizzle with melted butter instead of olive oil for a deeper flavor. I liked it being pretty basic and was able to enjoy all the flavors of the vegetables.

It was a cold night and I was down in the dumps. The cure? Cozy, warm, fall comfort food. I put together this tian (which is kind of like a gratin, minus all the tons of butter and cream) and let it slowly cook in the oven. It came out perfectly – pretty and tasty. … Read more →