En papillote, encore!

Posted by Jacqueline Church Aug 17, 2006

Today's Boston Globe has a photo and brief note by Joe Yonan about cedar grilling sheets. I had the chance to use them recently and like them. They are especially effective for city folks forced to use inside grills.

Cedar planks have been used in the Pacific Northwest for ages. The wood imparts a delicate flavor to fish cooked on it. You'll often see "Planked" Salmon on the menu in that region. Give it a try! The technique has become more widespread as people began to eat more salmon.

Cooking en papillote, is a French technique using silicone infused paper to enclose ingredients completely. Your fish, veggies or whatever will steam en papillote.

While the papers remain open on the ends (I tied mine with scallions) they do cook gently and get some steaming going.You have to soak them prior to use, as you would soak wooden skewers headed for the grill. This helps impart a gentle scent from the cedar.

Don't let the change of seasons keep you from grilling, bring it inside!