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 …
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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.
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.)
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.
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.
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.
Roll out pastry.
Create a work surface for groups making cookies.
Wrap and layer food for storage.
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.
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
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.
Meanwhile, whisk two eggs, adding a pinch of salt and pepper, and ready the other ingredients.
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.
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 five-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.
(This recipe and more available at www.foodcoop.coop/recipes. Sidonie Maroon is culinary educator at The Food Co-op; abluedotkitchen.com. Follow Sidonie on The Food Co-op’s Facebook group, Cooking with the Co-op.)
