Cooking en Papillote (in Parchment): July 2012 Daring Cooks’ Challenge

 

June was extremely hot here.  In fact, it went on record as being the second hottest June ever for my fair city.  In an effort to keep the heat out of the kitchen, we’ve been grilling and making lots of salads. Like every summer, we try something new on the grill to expand our grilling repertoire. This summer it was Cooking en Papillote (pah-pee-YOHT) or cooking in parchment. I give credit for this idea to Sarah of All Our Fingers in the Pie!.  Sarah was the host of the July 2012 Daring Cooks’ Challenge.  She challenged us to learn this new cooking technique and to even go beyond the more typical form of cooking en papillote in the oven and to use the stove top or barbeque instead. So that’s exactly what I did.

This particular dish is a combination of Italian sausage, vegetables and herbs sealed in parchment paper then cooked on a medium heat grill. The parchment pouches are placed on a sheet pan, then set on the grate. (See picture below.) The meat and vegetables steam in their own juices and the flavors are incredible. What a perfect one pot meal!  I couldn’t believe how easy it was to prepare and even easier to cleanup afterwards. The cleanup was “discard the parchment paper”.


 

 

Kitchen Notes

The sausage – I used a mild Italian sausage for this dish, but a spicier one would have been just as delicious.  It’s important to put the sausage on the bottom. Being closest to the heat it becomes crispy and almost caramelizes.  The sweet crispiness and the flavor of the sausage was one of the things that really made this dish as good as it was.

The vegetables – I’m sure there are many different vegetables that would work.   I used what was in the refrigerator at the time and it was such a great combination that I used the same vegetables again when I made it the second time.  The only change was the squash.  The first go around I used yellow summer squash and for the second go around, Mexican squash.

Cut the vegetable in varying sizes based on how fast or slow they cook.  The squash pieces are relatively big in order to keep them from overcooking and getting mushy. Since I love to bite into a cooked mushroom, I left them pretty big as well.  Onion and bell pepper are smaller and the olives work nicely as thin slices so they can distribute throughout the meal once cooked and transferred to a plate.

The rice – I buy this wild/brown rice blend in bulk at my local co-op and I love it. It consists of several varieties of black and brown rice and it makes a great complement to this sausage and veggies dish; however, brown rice or white rice would probably work just as well.  You could also make your own blend by combining 4 to 6 wild and brown rice varieties.

The cooking in parchment method – I can’t believe I’ve never cooked in parchment before!  It was SO easy! Yes, I need some work on my folded edges, but they were good enough. Even though I cooked this on the grill, it could easily be baked in the oven @ about 375° F (190° C).  I’m not sure if it would  caramelize the sausage, but I’ll give it a go this fall.

I want to thank Sarah of All Our Fingers in the Pie! for this challenge because it is a method of cooking that I will be doing again and again and again.  Later this week I’ll share another recipe ‘en papillote.  So stay tuned.

To see more recipes and methods for cooking ‘en papillote, Google “July 2012 Daring Cooks’ Challenge”.

If you like summer squash, here are a few more recipes you should try:

Yellow Squash with Basil and Pine Nuts

Calabacitas (Summer Squash, Corn, and Green Chile)

Calabacitas Enchiladas

Calabacitas Chowder

Stewed Cushaw

This post has been shared with the following blog hops.  Be sure to click on the links for most delicious recipes.

Keep It Real Thursday, Freaky Friday, Weekend Potluck, Mix it Up Monday, Showcase Your Talent Thursday

This recipe for Sausage and Vegetables en papillote was featured in the Huffington Post article: Dinner in A Bag: 14 Recipes for Cooking in Parchment, April 5, 2013.

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48 Responses to “Cooking en Papillote (in Parchment): July 2012 Daring Cooks’ Challenge”

  1. Christine July 22, 2012 at 12:57 am #

    This sounds good.

  2. Terra July 21, 2012 at 12:13 pm #

    Oh I love love your addition of the green olives, they are my favorite:-) This would be a perfect mix of flavors! Take care, Terra

  3. Liz July 19, 2012 at 3:56 pm #

    Gosh, I need to broaden my horizons…I only think of cooking fish en papillote…and all your different ideas look fantastic. I’m going to have to try your veggie stacks, too…yum!

  4. wok with ray July 18, 2012 at 12:45 pm #

    Parchment paper is one of the best cooking invention in my opinion. It is very useful and saves a lot of time when it comes to cleaning after. This is a good idea of cooking. Thank you for sharing the idea, MJ! :)

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