Saturday, July 14, 2012
The Daring Cooks July 2012: Cooking En Papillote
Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.
I found that making the parchment packets was not even time consuming. It added no more than a few seconds, honestly chopping all the veggies (which you would do anyway) was the longest part of the preparation. I also really liked how each parchment packet was a serving.
The verdict on cooking en papillote? Super easy, perfect for fish, and after doing a little research, I really want to try different ingredients (did you know you can do fruit?! It looks ridiculously good.)
Tilapia En Papillote
2 Tilapia filets
1 red pepper, cut in thin strips
1 small Summer squash, cut in rounds
1 small zucchini, cut in rounds
1 bunch asparagus (you don't have to use the whole thing, but I did)
your favorite seasoning mix
1/2 cup dry white wine
1 tablespoon butter, cut into small pieces
2 pieces parchment paper, cut in 24 inch diameter
1. Preheat oven to 375℉. Fold parchment in half, place tilapia against the fold and cover with veggies. Sprinkle with seasoning mix and wine. Dot with butter.
2. Fold parchment paper over itself and twist edges closed. Place on a baking tray and bake for 20-25 minutes. Parchment will be puffed and slightly browned when the dish is finished.
You can open the parchment packets at the table if you want to "wow" everyone, or simply plate it before serving. Enjoy!