Our challenge this month was to cook ‘en papillote (pah-pee-YOHT)’. This is French for ‘in parchment’. In Italian it is called ‘al cartoccio’. This is a method of cooking in which the food is put in a pouch or parcel of parchment or paper that is folded to encase the food .
This is a very healthy way of cooking as it requires little or no fat. These tasty en papillote packages holds in all the juices and the food cooked in it usually has more flavour when compared to food cooked with traditional steaming. As the temperature rises the fluids in the pouch start to evaporate,the folds of the pouch trap the steam which is mixed with the flavoring agents you add (herbs, broth or seasoning)and basically cooks the food in flavored steam.Opening one of these pouches on the table should be listed as a form of aromatherapy, a little cloud of steam and a burst of tantalizing smells sure to impress and please your family and guests.
Parcel material:
Your best choice is parchment paper but other options for the parcel material would be a paper bag or aluminum foil. Various cultures use grape leaves, banana leaves, cornhusks as wrappers to make these tasty packages.You may want to choose parchment when steaming foods with a salt rub or highly acidic accent, such as vinegar, to avoid discoloration or off odors caused by a chemical reaction with the aluminum. Do not use wax paper as it tears easily and will burn.
Choose the right food:
Remember that cooking en papillote or in parchment is best suited to tender foods think chicken breasts,flaky fish, fruits and vegetables that are naturally juicy. You also have to keep in mind the size of the food you are cooking. Think of the time your main ingredient requires to cook and slice the rest of the ingredients in a size like cooks in the same time (slice potatoes thinly for them to cook in the same time the chicken does)
Moisture and flavor
For moisture you can either add vegetables that are naturally juicy (like tomatoes) or add broth, coconut milk, cream or juice. For flavor think of herbs, spices, juices, a little cream or flavored butter
How to fold the parchment
Fold a piece of parchment in half, draw half a heart shape
Cut it
Place the food in the middle of the heart
Start folding little folds at one end of the pouch
Go along the edge folding and then twist the end
Blog-checking lines: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 made two variables. One with chicken oregano and lemon and the other with peaches. I have to say that it is hard to decide which I liked better! The chicken came out so juicy and full of flavor it almost melts in your mouth. The peaches were honestly the perfect summer dessert,the cinnamon and orange blended beautifully with the peach flavors, the brown sugar added a sweet note. the streusel topping provided crunchy contrast. Top with a scoop of ice cream and enjoy the cold warm contrast. The best part is that both recipes were super easy to make, 10 minutes preparation, 15 in the oven and your meal is ready to enjoy.
Oregano chicken with garlic butter
For each parchment you will need
1 boneless skinless chicken breast
1 slice of lemon
2 twigs of oregano
1 teaspoon garlic butter (recipe follows)
Salt
Pepper
1 teaspoons lemon juice
In each parcel place oregano, top with chicken, sprinkle with salt and pepper
Top with lemon slice, butter and more oregano
Fold the parcel as shown above, arrange on a baking sheet
Place in a preheated oven( 220 C) for 20 minutes
Garlic lemon oregano butter
1/2 cup butter or margarine, softened
1 garlic clove, minced
1 teaspoon finely chopped fresh oregano
2 teaspoons grated lemon peel
1/8 teaspoon salt
Allow the butter to soften then mix it with all the other ingredients
Place the butter mix on a parchment paper and roll it enclosing it with the parchment
Freeze the butter roll
Peaches en papillote
4 peaches (one per person)
1/4 cup orange juice
2 tablespoons brown sugar
1 teaspoon cinnamon
Peel of one orange
4 teaspoons butter
Cut the peaches into quarters.
Toss in a bowl with the orange juice, cinnamon and sugar
Place one peach in the center of each pouch
pour 1/4 of the juice cinnamon mix
fold the pouch to enclose the peaches
Arrange pouches on a a baking sheet
Bake in a preheated 200 C oven for 15 minutes
For the streusel:
½ cup + 2 tbsp all-purpose flour
¼ cup granulated sugar
¼ tsp cinnamon
1/8 tsp (pinch) salt
4 tbsp (1/2 stick) cold unsalted butter, cubed
In a medium bowl, combine the flour, sugar, cinnamon, and salt.
Add the cubes of cold butter and work them into the flour using a pastry blender or your fingers (my preference here) until the mixture is crumbly.
Line a large baking sheet with parchment or a silicone mat and sprinkle the crumbs over the sheet.
Transfer into the refrigerator while the oven is preheating.
Center an oven rack and preheat the oven to 180 C.
Bake the streusel crumbs for about 12 minutes, until they are light golden.
Gently stir the crumbs and bake for another 5-6 minutes until nicely browned.
Cool on the baking sheet on a rack.
The streusel topping can be made several days in advance. Store it in an air-tight container in the refrigerator.
Elydia
/ December 23, 2012This is fabulous! I just discovered using parchment paper. Never thought of using it for dessert like those peaches–delicious! Thanks so much. Your blog is wonderfully helpful and beautiful and yummy!
RebeccaSubbiah RD (@chowandchatter)
/ July 22, 2012wow amazing collection of en papillote recipes bookmarked
Sawsan@ Chef in disguise
/ July 22, 2012Thank you Rebecca for stopping by and for the bookmark
Tisa Jacob
/ July 20, 2012Again great pictures Sawsan. That peaches look so good and probably not as fattening as a regular streusel or pie, right? I think I might try it. This was so enticing a challenge that I decided to hop on the bandwagon at the nth moment, just for the fun of it, and of course all these lovely recipes that inspired me too
)
Sawsan@ Chef in disguise
/ July 21, 2012I went to your blog to check for your daring cooks post but it was not up yet
Thank you for stopping by and for your kind comment Tisa
Sammie
/ July 19, 2012Hi Dear! This looks really beautiful! Especially with your photography!! I have never cooked with parchment! Only baked sweet goods! But I shall try this one day. Thank you!
Sawsan@ Chef in disguise
/ July 19, 2012Hello Sammie, thank you for your kind comment about my photography.
I hope you will give cooking with parchment a try..it is a great technique
Karen
/ July 19, 2012Both dishes look perfect but the peaches are talking to me. Just wonderful!
Sawsan@ Chef in disguise
/ July 19, 2012Thank you Karen..really glad you liked them and the peaches seem to be everyone’s favorite
ambrosiana
/ July 17, 2012Excellent techniques! You did remarkable well on this challenge! I love the step by step beautifully taken pics!!! The recipes look delicious!!! Brava!!!
Sawsan@ Chef in disguise
/ July 19, 2012Thank you very much for your kind words
I am glad you find the pictures and the post helpful
Jessica Maher (@kbelleicious)
/ July 17, 2012okay I love the fish in the paper but the peaches are my favorite idea. what a fantastic way to serve fresh yummy fruit!
Sawsan@ Chef in disguise
/ July 19, 2012Thank you Jessica, it is indeed fun and tasty
saffronandhoney
/ July 17, 2012I love cooking en papillote and this looks so wonderful!
Sawsan@ Chef in disguise
/ July 19, 2012Thank you ..I have become quite fond of cooking this way myself in such a short time
AvocadoPesto
/ July 16, 2012Awesome job on this challenge! Beautiful photos and I must try making the peaches in papillote – sounds AMAZING! Also good job folding over the parchment paper — looks like it worked out better for you than it did for me!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you very much. I loved the peaches cooked this way, with the streusel they were as good as a peach pie with a fraction of the calories
AvocadoPesto
/ July 19, 2012Great point on the fraction of the calories part! I’m always looking for healthier lower calories alternatives for dessert recipes!
Sawsan@ Chef in disguise
/ July 19, 2012Same here, it is great when one can find a good substitute that checks all the boxes with less calories
bitsandbreadcrumbs
/ July 16, 2012Your post reminds me that it’s been way too long since I cooked with parchment, and what great instructions. I’ve never tried cooking fruit this way, but what a terrific idea. And I love that the cooking times in the parchment are so short…ideal when the days are so hot! Both your dishes look amazing, beautifully photographed, and the peaches especially say “come hither” to me!
Sawsan@ Chef in disguise
/ July 16, 2012Glad I reminded you of this cooking technique. I have to say that I loved fruits made this way, I am actually looking forward to trying it with apples and cinnamon when fall comes around
Rosa Mayland
/ July 16, 2012A wonderful way of cooking food! Both the chicken and nectarines look delicious.
Cheers,
Rosa
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Rosa
misbah
/ July 16, 2012your picture are beautiful and so are delicious.
Sawsan@ Chef in disguise
/ July 16, 2012Hello Misbah..
I am really glad you liked both
Reem | Simply Reem
/ July 16, 2012Those peaches look divine and trust me my food cooked in parchment can never look that gorgeous!!
Sawsan@ Chef in disguise
/ July 16, 2012Coming from someone as talented as yourself Reem that is a huge compliment
myninjanaan
/ July 16, 2012omgggg the peaches look amazing!
Sawsan@ Chef in disguise
/ July 16, 2012The peach seems to be the winner with so many people
glad you like it
Courtney
/ July 16, 2012I don’t know if I could choose a favorite either, they both look lovely.
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Courtney
Monkeyshines
/ July 16, 2012Your parcels look fantastic – both look absolutely delicious and are a treat for the eyes too. Great job!!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you kindly..glad you like them
chef_d
/ July 16, 2012Wow, both your dishes look delicious…I love it that you also made dessert with this cooking method. Beautiful pictures!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Dahlia for your kind comment
vanessalillian
/ July 16, 2012That classic flavour combination with the chicken is always a winner. And those peaches – yum!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Vanessa..Glad you liked them
Asmita (@FoodieAsmita)
/ July 16, 2012Hi Sawsan,
All the food looks incredible! Cannot wait to try the peaches. Yum,Yum Yum!!!
Sawsan@ Chef in disguise
/ July 16, 2012thank you Asmita.. Looking forward to hearing what you think of it
Walking On Sunshine
/ July 16, 2012The peach recipe looks amazing! Thanks for sharing on Foodie Friends Friday. Please come back again next week with another great recipe!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you for stopping by..I really enjoyed participating
Suz
/ July 16, 2012Those peaches look utterly, utterly beautiful. I wish I’d thought of fruit en papillote – it looks delicious! Love the chicken dish too.
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Suz…I really loved your fish version too..it might make me love fish after all
pixilated2
/ July 16, 2012Sawsan, I have done this with salmon, but never thought beyond that. What a wonderful and easy way to cook other things besides fish! Loving the fruit idea as a healthy replacement for pie! ~ Lynda
Sawsan@ Chef in disguise
/ July 16, 2012Hello Lynda..that was my exact thought! it has all the things I love in a pie in a fraction of the calories
Asiya
/ July 15, 2012I’ve never cooked in parchment paper and didn’t even realize you could do fruits like this! Can’t wait to try the peaches version…pictures are mouthwatering!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Asiya, I didn’t know either but now I am thinking of all the possibilities and flavors to try
spree
/ July 15, 2012Sawsan, I LOVE cooking en papillote! Why have I never thought to do fruit that way?! Thank you for setting me straight!
As always, your instructions are so well-laid out, so thorough and so well illustrated with photographs! You’re a born-teacher me thinks! And your photograph second from the bottom, with peaches, ice-cream and blues and whites (those stunning dishes!) is absolutely gorgeous! Another beautiful post from Sawsan. We’ve come to expect nothing less. 
Sawsan@ Chef in disguise
/ July 15, 2012Ani, I can’t tell you how much your comments mean to me, you are always too kind and reading your words always puts a huge smile on my face…thank you
Michelle
/ July 15, 2012These both look delicious, but the peaches look really incredible! Thanks for linking up on Foodie Friends Friday!
Sawsan@ Chef in disguise
/ July 15, 2012Thank you for stopping by Michelle. I am really glad I participated
ceciliag
/ July 15, 2012I did not realise i could do this but of course .. how sensible and like tanya said.. less mess!i have cooked in tin foil before but not the paper, i will try this for sure!! c
Sawsan@ Chef in disguise
/ July 15, 2012I loved the no mess part most too Cecilia
and it is really quick and easy, a meal in 30 minutes sounds perfect in this crazy busy summer!
Lisa
/ July 15, 2012WOW! Now that’s a meal in parchment – it looks sensational! I love your step-bystep photos, I haven’t cooked en papillote in ages – and if it wasn’t for the SRC being all I could fit in..since they are strict..I would have definitely taken part. Well..next time
Great job as always!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you kindly Lisa, I would have loved to see what flavors you would have used and how you would have photographed them…I am always in love with your photography
thebigfatnoodle
/ July 15, 2012Love the idea of poaching peaches using this method. I tend to think of savoury dishes using this method, eg salmon, chicken etc. Thanks!
Sawsan@ Chef in disguise
/ July 16, 2012I think I loved the fruits as much as the savoury if not more! glad you liked the idea too
Aaron
/ July 15, 2012Well done! What a fantastic looking dessert! Looks VERY appetizing!
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Aaron
You are too kind
Cindy Kerschner
/ July 15, 2012I love your peach idea and I’m featuring your post as my favorite nominee next week at Foodie Friends Friday!
Sawsan@ Chef in disguise
/ July 15, 2012Thank you very much Cindy, I really appreciate that
writelane
/ July 20, 2012Come join us again this week! We’d love to share your amazing recipes! Cindy’s Recipes and Writings !
Sawsan@ Chef in disguise
/ July 21, 2012Thank you for the invitation
mireia
/ July 15, 2012That looks amazing!!
Sarvani @ baker in disguise
/ July 15, 2012you know in india we have a few recipes where we use banana leaves for the same technique… while i know about cooking fish and chicken in this manner.. whats catching my attention is cooking fruit in this manner.. i guess one can also use different berries and them serve them with a little ice cream… oooo u have me salivatin at the prospect of it!!
Sawsan@ Chef in disguise
/ July 16, 2012The only wrapper used here is grape leaves and what is usually cooked in them is a mixture of rice and meat or rice and vegetables. That is why I found this technique refreshing and interesting.
I was thinking of berries too and maybe another option will be apples and cinnamon
Kristy
/ July 15, 2012I love, love, love how easy this is and that it’s something I’ve never tried. I will be taking on this daring cook challenge for sure! The peaches look especially fabulous!
Sawsan@ Chef in disguise
/ July 15, 2012I think you will really enjoy cooking en papillote Kristy.
It is really easy and great for a day when you are tight on time. I am actually looking forward to trying the same thing with apples when they are in season
Monkey Queen
/ July 15, 2012Beautiful! Your chicken looks so fabulous! I made stuffed pears en papillote. I think that fruit really loves this method of cooking. Wonderful job and I agree with everyone else about your photos.
Sawsan@ Chef in disguise
/ July 15, 2012I was just at your blog and your pears with candied walnuts and cranberries are next on my list of must try!
Thank you for your kind comment about the pictures and I totally agree, this is a wonderful way to cook fruits
Jenni
/ July 14, 2012Wow! Wonderful and awesome job! I love the two different variations you did, both look utterly delicious. Great job on all the great info on how to pick what you use, and great job on the photo tutorial, too! I had a terrible time trying to decide how to fold mine!
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Jenni for your kind comment
I actually saw someone do it on TV a couple of time that is why the folding part was not a big problem and I thought the pictures would help
ChgoJohn
/ July 14, 2012En papillote is such a great way to cook ond one I really enjoy. It seems you’ve chosen 2 really good recipes to meet the challenge, Sawsan. I thought the chicken looked fantastic but then I saw the peaches. Oh my goodness! Served with a little scoop of homemade ice cream — OK, a big scoop — and I bet few desserts can compare. I’ve pinned these so that I can keep track of them. I know I’ll be making each before long and I thank you for both the tutorial and inspiration.
Sawsan@ Chef in disguise
/ July 16, 2012Thank you very much for pinning John. I didn’t know about this cooking technique before the challenge. Now I am really looking forward to all the different combinations of flavors and ingredients to try. Glad you found my post inspirational John
andy
/ July 14, 2012The peaches look fabulous. I really want to try a desert on papillotte now!
Sawsan@ Chef in disguise
/ July 15, 2012It was the family’s favorite too. They are a super easy, super tasty summer dessert. I hope you will enjoy it if you give it a try
Marlys @Thisand That
/ July 14, 2012So glad that you shared these recipes on Foodie Friends Friday and I hope that you will come back to vote for your favorite recipes on Sunday and that you come back and share your food each week with us…I am going to have to try and cook with parchment… the only way I usually cook with it as a cover over my baking sheets so that I don’t have to wash them
Sawsan@ Chef in disguise
/ July 14, 2012Thank you for the visit, comment and invitation Marlys. I do encourage you to give cooking in parchment a try
it is easy and yet the result is juicy and full of flavor
Eva Taylor
/ July 14, 2012What beautiful looking dishes, Sawsan. I think you nailed both. Makes me want to change my dessert option for tonight’s dinner party, but I’ve already made the Armenian Nutmeg Cake and the Hazelnut Frozen Yogurt!
I’ll have to bookmark the recipes for another time when it’s not 30+C outside. Raw chicken is extremely difficult to photograph with appetite appeal, and you nailed that too!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you kindly Eva for your comment about the pictures
I know what you mean about the heat..we are having a heat wave and 40 is expected for the next couple of days
I would love to hear your feedback when you get a chance to try these
Chica Andaluza
/ July 14, 2012it all looks so tasty and pretty too – that´s another bonus of this cooking..less mess
Sawsan@ Chef in disguise
/ July 14, 2012yes indeed! this summer is super busy and anything that is less messy is more than welcome
Nami | Just One Cookbook
/ July 14, 2012Wow, I’m going to join you in cooking in parchment paper!! I’ve seen some blogger who cooks in parchment paper for a while (it’s her way of cooking), but after seeing the peaches en papillote, I’m all in. I can’t wait to try this. It’s my style of dessert making. I can’t wait and I have bunch of peaches that I must use too! Whoo hoo! Thanks Sawsan for great detail steps and tips!
Sawsan@ Chef in disguise
/ July 14, 2012You will love the peaches in parchment Nami, they are so easy yet so full of flavor. The perfect summer dessert
If you do get a chance to try it please let me know how it turns out
hotlyspiced
/ July 14, 2012I think cooking in parchment is a great way to cook. I love the look of both of these dishes but especially the peaches – so pretty with the ice cream perched on top xx
Sawsan@ Chef in disguise
/ July 14, 2012I loved how easy it was Charlie, some days you need a recipe that is easy and straight forward yet tasty and full of flavor
Eha
/ July 14, 2012I SO remember being back in Europe for the first time in my early twenties and ordering some fish ‘en papilotte’ at some rather famous restaurant in Paris: oh, the aroma, as the parcel was slowly unwrapped with the maitre’d watching my face rather than the food! Promised my foodie husband I would try the method straight away when back home – it ended up not being so difficult, and I too love my chicken and fish only too oft ‘cooked in paper’!! Thank you for your recipe and the lovely photos
!
Sawsan@ Chef in disguise
/ July 14, 2012I loved the fact that the maitre’d was watching for your reaction . I think I will do the same if I served this for guests
I am really glad you enjoyed the post and the pictures Eha
Laura
/ July 14, 2012Excellent idea…great inspiration!
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Laura
Rufus' Food and Spirits Guide
/ July 14, 2012I love fish cooked in parchment, so I’ll definitely have to try other dishes — like yours!
Sawsan@ Chef in disguise
/ July 14, 2012I was thinking that I might actually like fish if I tried it this way
LadyBlueRose's Thoughts Into Words
/ July 14, 2012What a Great Post!
I have never used parchement….
I will definitely try these recipes…
Thank you for sharing
Take care….
)0(
maryrose
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Maryrose.. I loved using this technique, it is quick, easy and the results are really good. I hope you will enjoy it too
Ruth H.
/ July 14, 2012You photos are AMAZING. Those peaches look so tasty… I really want to have a taste! I so agree that opening the packets should qualify as aromatherapy…! Great job on this hallenge.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you very much Ruth for the kind comment on my pictures
I loved opening those packets, the smell is amazing indeed and adds to the whole meal experience
Bam's Kitchen
/ July 14, 2012A healthy and wonderful way to bring out all the flavors by cooking in parchment. You have inspired me to give it a try again. I also love how you made little heart packages, so cute and functional. Have a great weekend
Sawsan@ Chef in disguise
/ July 16, 2012Thank you Bam…I am looking forward to seeing what combination of flavors you use. Something with an italian influence perhaps?
Bam's Kitchen
/ July 17, 2012Guess what I made for dinner? Things in Parchment paper. Tilapia with mango salsa for adults. Italian chicken and potatoes for my hungry teenagers. So easy and so delicious. Clean up was a snap. Thanks for the inspiration!
Sawsan@ Chef in disguise
/ July 18, 2012I am really glad you enjoyed the technique Bam..that italian chicken and potatoes sound amazing..will you share your recipe soon?
Cher
/ July 14, 2012Your creations are both beautiful – I love seeing what you come up with!
I am definitely going to have to remember the peach version.
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Cher. I love your creations and takes on the challenges too and I really enjoy reading your posts
Norma Chang
/ July 14, 2012Love both of the dishes, healthy, tasty and easy to put together, winners.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you Norma, I agree. In summer one needs easy recipes that are not short on flavor
A_Boleyn
/ July 14, 2012A gorgeous technique that ends up with an impressive presentation. Thank you for the reminder that desserts ie fruit, can also be cooked in this manner.
Sawsan@ Chef in disguise
/ July 16, 2012You are most welcome…
thekalechronicles
/ July 14, 2012I think the peaches win. They look fabulous — I wish I could eat off my screen.
Sawsan@ Chef in disguise
/ July 14, 2012I was thinking the same thought when I was editing the picture and writing the post
mjskit
/ July 14, 2012Both of these look absolutely scrumptious!!! I’m particularly partial to the peaches and ice cream.
Now to find some good peaches! That’s a pretty short period of time for cooking the chicken breast but then the temperature was pretty high. I can see how moist it. I’m going to have to try that one on the grill since it’s too hot here to use the oven. Great job meeting this challenge!!
Sawsan@ Chef in disguise
/ July 14, 2012I think it is because the amount in each parcel is small and with the lemon juice it cooked really quickly.
I am glad you enjoyed the recipe and I am looking forward to trying your vegetable version
Choc Chip Uru
/ July 14, 2012This looks incredible my friend, wonderfully made
It looks like so much work!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ July 14, 2012It really isn’t CCU, it is very quick and easy and the whole meal will be done in 30 minutes
Chef Emil
/ July 14, 2012I love cooking in parchement with fresh herbs ……….the flavors are so very delightful. Marvelous post and magnificant pictures.
Sawsan@ Chef in disguise
/ July 14, 2012Thank you chef in Emil.
I totally agree, the flavors are delightful
Flavors of the Sun
/ July 14, 2012Both of these recipes are inviting. Such healthy-looking food and your presentation is beautiful. Thank you for these, Sawsan.
Sawsan@ Chef in disguise
/ July 15, 2012Thank you Victoria
Glad you enjoyed them