Indispensable Parchment Paper
By Sidonie Maroon, Culinary Educator for the Co-op
Years ago, a friend who owned an Italian restaurant taught me how to line baking pans when roasting veggies, and avoid nasty clean ups. I was grateful and bought parchment paper by the rolls. Last year, I bought a package of 12-inch rounds and experimented with other techniques. Coated with silicone, parchment paper is nonstick, grease-proof, heat resistant and, as I’ve discovered, waterproof. It’s oven safe up to 425 F. Unlike plastic, the raw material used to make food grade silicone is sand (silica and carbon) not synthetic polymers, and it doesn’t contain BPA, BPS or latex. You can find it in bleached and unbleached rolls, or pre-cut circles.
Parchment Breakfast
Pour ¾ cup of water in the bottom of a 10-inch skillet, and lay a 12-inch round of parchment on top of the water, making a shallow bowl. A big handful of baby spinach goes on the parchment—pop on a lid, set the heat to medium low (260 F) and allow the spinach to wilt. When it’s wilted, add two eggs and put the lid back on for 4 to 6 minutes. This creates two yummy poached eggs with spinach and easy cleanup. On weekends, I make a five egg steamed omelet for two, using the same technique, and discovered I can put our favorite precooked sausages in the water below the parchment and they’ll heat while the omelet steams. The omelet is gorgeous with bright spinach on the outside. Use the parchment edges to lift, tip the paper to pour off the spinach juices, and use it to roll the omelet onto a plate. Using this technique facilitates a gorgeous presentation. (Try a three egg omelet first.)
Skillet Wonders
● Heat leftovers by steaming on paper over water with a lid.
● Set a parchment round on the skillet bottom without water and fry bacon or other items that stick and burn. Be sure to keep the heat under 425 F.
● Toast spices on parchment, then lift and pour the spices instead of chasing them around the pan.
Instant Pot Tricks
● Faux braise by crinkling up a large piece of parchment and lining an insert steamer basket. Put one cup of water in the inner pot, and add the meat and sauce to the lined steamer basket. Using this method, you’ll never get a burn signal and cleanup is a breeze. Tip: Use the edges of the paper to lift and pour into your serving bowl.
● Try layering ingredients in the steamer basket with parchment between, which allows several sides to cook at once.
Oven Hacks
● Save time and cleanup by roasting ingredients on a parchment lined rimmed baking sheet at 425 F. When they’re done, turn the heat to 350 F, cover them with a cold sauce thickened with corn or potato starch, and allow it to thicken in the oven.
● Wrap separate ingredients in parchment bundles and bake on the same pan.
● Line casseroles and crustless quiche pans.
Other Uses
● Roll out pastry
● Create a work surface for groups making cookies.
● Wrap and layer food for storage.
Is it eco-friendly?
Brown parchment paper is compostable if it’s not greasy, and white parchment is recyclable. You can wash and reuse both brown and white several times, and it effectively replaces aluminum foil.
Italian Spinach Omelet
Serves 1
2 large eggs
1 packed cup baby spinach
¼ cup grated mozzarella cheese
¼ cup chopped green olives
2 tablespoons sundried tomatoes, rinsed and chopped
Pinch of salt and pepper
Squeeze of lemon
1.Put ¾ cup of water in the bottom of a 10-inch diameter skillet. Lay a 12-inch piece of parchment paper on the water, creating a shallow bowl. This will hold the omelet. Lay the spinach evenly on the paper, turn the heat to medium low (260 F) and steam with a lid on for about 2 minutes, or until the spinach has wilted.
2.Meanwhile, whisk two eggs, adding a pinch of salt and pepper, and ready the other ingredients.
3.Pour the eggs over the spinach and spread them around with a fork so that they cover the spinach evenly. Add the cheese, olives and sundried tomatoes. Cover with the lid and steam until the eggs are set, about three minutes.
4.Lift the omelet out of the skillet using the sides of the paper. Sometimes I tip the omelet to allow excess spinach liquid to drain. Lay the paper down on a plate with the omelet on top. Flip one side to the other, making a half circle, or folded omelet. Slide it off the paper onto the plate, squeeze some lemon on and add a pinch of salt.
Note: I make up to a 5 egg omelet using the same method, although it’s more challenging because the eggs will come to the top of the parchment and sometimes the water will bubble in. The trick is to place the parchment so that the uplifted sides are even. It takes practice, but because it’s my favorite way to make breakfast for two — I get plenty.
Sheet Pan Shaking Tofu
Serves 2
Plant Based Main
Making this dish in the oven takes all the work out of the traditional method of frying and then stir frying. First, the tofu and onions crisp, then the sweet, sour and peppery sauce is added to coat the tofu. Serve it with rice, fresh herbs and a squeeze of lime, or use it as part of a banh mi sandwich.
Ingredients
For Tofu
1 lb firm tofu, cut into 1-inch cubes
½ of a medium large red onion, thinly sliced
2 tablespoons high heat cooking oil, I used avocado
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
For Sauce
1 tablespoon fresh garlic, (3 cloves) minced
2 tablespoons maple syrup
1 tablespoon dark molasses
1 tablespoon tamari
2 teaspoons liquid aminos, Braggs or coconut
¼ cup rice vinegar
2 tablespoons raw cashews or unsalted peanuts
1 teaspoon cornstarch
To Finish
Black pepper to taste
Lime wedges and herbs served at the table
Directions
Cut the tofu into 1-inch cubes, sprinkle with salt and pepper. Drain the cubes, for 15 minutes, between two tea towels with a cutting board as a weight on top. Preheat the oven to 425 F Line a sheet pan with parchment paper. Rub the oil plus salt and pepper into the tofu and onions. Roast for 20 to 25 minutes, stirring after 10 minutes.
Meanwhile, using a small food processor, blend the sauce ingredients together.
After the tofu and onions are crispy and golden, add the sauce and combine. Roast for another 8 minutes, or until the sauce thickens and coats the tofu. Sprinkle ¼ teaspoon freshly ground black pepper over the tofu.
Serve with a squeeze of lime, if wanted, and fresh herbs.
(This recipe and many more Vietnamese recipes available in our upcoming Community Cook publication)
Vietnamese Braised Chicken
Instant Pot
Serves 2
This vibrant chicken sauce would also work well on the grill, baked on a sheet pan, or slowly braised in a covered casserole. I like the Instant Pot’s convenience and how tender the chicken becomes. Cooking under pressure, like a slow braise or long marinade, allows the sauce to penetrate the meat. The sauce is plentiful and will accommodate up to 2 lbs of thighs.
The recipe will make a cozy supper for two with the addition of rice or noodles and steamed or raw vegetables. Use the leftovers for a tasty banh mi sandwich.
Ingredients
1 to 2 lbs boneless chicken thighs (There’s enough sauce for up to two pounds of meat.)
Sauce
¼ cup hoisin sauce, homemade preferred, recipe in packet
¼ cup tomato paste
3 cloves garlic, minced
2 tablespoons honey
2 tablespoons tamari or soy sauce
1 tablespoon rice vinegar
½ teaspoon Chinese five-spice, recipe in packet
2 teaspoons toasted sesame oil
(This recipe and many more Vietnamese recipes available in our upcoming Community Cook publication)
Directions
Blitz the sauce ingredients, except sesame oil, together in a small food processor or with a whisk
Line an Instant Pot steamer basket with parchment paper. I crinkle up a length of parchment into a ball and unwrap it. This makes it easier to fit into the round steamer. The parchment should come up the sides to contain the sauce and chicken juices. Add 1 cup of water to the bottom of the Instant Pot.
Add the chicken thighs to the steamer basket and coat with all the sauce. Set the instant Pot to 15 minutes per pound, at high pressure with a natural release.
When done, use the parchment paper to lift the stew out of the steamer. Drizzle the sesame oil on and stir in. Eat the braise warm with rice and vegetables, or chill and slice or shred as a banh mi sandwich filling.
Parmesan Kale
Makes 2 servings
1 bunch lacinato kale, stems removed, chiffonade
Pinch of sea salt
Drizzle of olive oil
1 tablespoon sherry or apple cider vinegar
½ cup grated parmesan cheese
Directions
Prepare the kale by washing, chopping off the stems, rolling the leaves tightly in a bundle lengthwise and finely chopping into rounds, then chop the other direction into smaller pieces. Lay the cut kale on a large piece of parchment paper, massage in olive oil, salt, vinegar and cheese. Wrap the kale up into a package. Lay it, wrapped side down, onto a sheet pan. Roast, on a middle shelf, at 425 F for 30 minutes.