Terms used for steaming food in their own flavorful juices in little packages differ across languages and cultures, as do the packaging materials: grape leaves, banana leaves, corn husks, parchment paper and foil.
In French, steaming vegetables, poultry or seafood in a sealed packet is called “en papillote,” which means in parchment paper.
It is a simple cooking method that results in quite a dramatic presentation for delicate springtime favorites. It requires little fat, but the build-up of steam cooks the food quickly and gently. It does not require any special equipment, but it is essential to ensure the package is tightly sealed, it has sufficient moisture to produce steam and the ingredients are cut evenly.
Perhaps the best part of en papillote is that it can be both a quick midweek dinner and a great dish for entertaining without much effort. There is something really festive about opening a packet at the table and freeing a cloud of fragrant steam.
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The filling can be simple, such as salmon with a slice of lemon, a teaspoon of sesame oil and soy sauce cooked at 425 F for 20 minutes and served with rice or salad. Or, try the following recipe for Steamed Chicken Breast in a Coconut Curry Sauce. It has layers of vegetables, chicken and a light curry sauce for a truly fragrant entrée.
Parchment paper makes the best wrapper, because it will not burn up to 450 F and doesn’t leak, as it is nonreactive. It will be browned and puffy when the dish is nearly done. Foil is easier to use, but beware of salty foods and acidic ingredients, which will make holes in the foil.
Steamed Chicken Breast in a Coconut Curry Sauce
Ingredients:
4 six-ounce boneless chicken breast halves
kosher salt and pepper to taste
3 medium zucchini, halved lengthwise and then thinly sliced (about 3 cups)
1 cup of red pepper strips about ¼ inch thick
½ cup diagonal cut green onions
chopped cilantro or parsley
lime wedges (for garnish)
Curry Sauce Ingredients:
½ cup coconut milk or heavy cream
¼ cup chicken broth
2 teaspoons minced garlic
1 teaspoon red curry paste
Instructions:
1. Preheat the oven to 425 F.
2. Whisk together the sauce ingredients.
3. Place the chicken breasts between two sheets of heavy-duty plastic wrap and pound each piece to an even thickness with a mallet or skillet. Season with salt and pepper.
4. Fold four 16-by-12-inch sheets of foil in half crosswise. Open them and layer ¾ cup zucchini, ¼ cup bell pepper, two tablespoons green onion and one chicken breast on each sheet near the fold.
5. Spoon three tablespoons of curry sauce over the chicken. Tightly seal the edges, folding up toward the filling, not under.
6. Bake the packets for 22 minutes on a baking sheet. Remove them from the oven and let them stand for five minutes. Unfold the packets carefully and serve with white rice. Sprinkle cilantro on them and garnish them with lime wedges.
Trout or Walleye with a Tarragon and Chive Butter
serves four
Ingredients:
4 eight-ounce trout fillets
4 lemon wedges
salt and pepper
Butter ingredients:
2 tablespoons butter
1 teaspoon chopped fresh chives
1 teaspoon minced garlic
½ teaspoon chopped fresh
tarragon
⅛ teaspoon grated lemon zest
Instructions:
1. Preheat the oven to 425 F.
2. Combine butter ingredients and microwave them for 30 seconds on high in microwave-safe bowl. Add a pinch of salt and pepper.
3. Cut four 15-by-24-inch sheets of parchment paper in half crosswise. Draw a large heart half on the fold of each piece, with the fold being the center of the heart. Cut out the hearts. Open the hearts and place one fillet near the fold of each. Squeeze one lemon wedge over each fillet and then brush each fillet evenly with the butter mixture. Sprinkle a little salt and pepper over each fillet. Close the packet and — starting at the top of the heart — fold the edges of paper, sealing the edges with narrow folds. Twist the end up to secure it tightly.
4. Bake the packets on a cooking sheet for 12 minutes. Place them on individual plates and serve with plain boiled potatoes and a green vegetable or with bread and salad.
Cajun Shrimp
serves four
Ingredients:
2 pounds unpeeled large shrimp
2 lemons sliced into ¼-inch slices
4 teaspoons butter, divided
Marinade ingredients:
1 teaspoon Cajun spice mix
2 tablespoons lemon juice
1 tablespoon melted butter
2 teaspoons chopped garlic
2 teaspoons chopped fresh herbs such as rosemary and thyme (1/2 teaspoon of each dried)
3 tablespoons Worcestershire sauce
INSTRUCTIONS:
1. Whisk the marinade ingredients together in a large bowl. Toss the shrimp with the marinade, then cover and refrigerate it for 30 minutes.
2. Preheat the oven to 425 F.
3. Fold four 16-by-12-inch sheets of parchment paper in half crosswise. Draw a large heart half on the fold of each piece, with the fold being the center of the heart. Cut out the hearts and open them.
4. Remove the shrimp from the marinade and put a generous two cups near the fold of each packet. Drizzle the rest of the marinade equally among the packets. Top each serving with one teaspoon of butter and a few lemon slices. Close the packet and — starting at the top of the heart — fold the edges of paper, sealing the edges with narrow folds. Twist the end up to secure it tightly.
5. Bake the packets for 20 minutes on a baking sheet. Let it stand for 10 minutes, then gently place the packets on individual plates. Serve with crusty bread. Carefully unfold the packets as they will be hot, peel the shrimp and enjoy.
Susan Havers is owner and chef of the historic Elk Mountain Hotel. She has a diploma in cuisine and pastry from l'Ecole de Cordon Bleu in Paris. For more information, see www.elkmountainhotel.com.
