First Day in the Kitchen!!

Well yesterday was the first day we actually cooked in the kitchen. It was a moist cooking method day: Shallow Poaching and Steaming. The point was to learn technique rather than create a stunning dish, so no pictures. We poached two breasts of chicken and steamed two breasts of chicken. A few things you need to know before you poach. One, shallow poaching is a moist heat cooking method where the item being poached is half covered in liquid. The poaching liquid is flavored with aromatics (herbs, spices, and flavorful ingredients) usually a mire poix (50% onion, 25% carrot, and 25% celery) some white wine, and any fresh herbs that you desire. Two, the temperature of the poaching liquid needs to stay between 160 and 180 degrees. This can be measured visibly, the surface of the water will move but there will be no bubbles breaking the surface. Using liquid any hotter will be simmering, which is to harsh a cooking method for the delicate cuts of fish that are usually poached.


Steaming is also a moist heat cooking method, though the item being cooked is not submerged in any liquid. You flavor steaming liquid the same as a poaching liquid (that's right no plain water here!). Steam cooks through convection (heat rotating around an item) and is one of the most versatile cooking methods. You can steam a single item or dozens just by adding more liquid to the steamer and placing the items appropriately (you want air flow around each item).


Now that the boring facts are done, here's what we learned. Poaching an item imparts flavor deep inside, where as steaming an item leaves the natural flavor intact and imparts flavor only on the surface. So steam already flavorful items, and poach items that need a boost. The recipe for the day is a special type of steaming.


En Papillote: French for cooked in parchment.


Halibut en papillote with summer vegetables.


2 Fillets of Halibut


2 pieces of parchment paper


1 Yellow squash (crookneck or straight) sliced in 1/4inch rounds


1 Zucchini sliced in 1/4inch rounds


1/2cup Sliced mushrooms.


1/2 Yellow onion sliced in rounds


1 clove of garlic minced


1 Sprig in each packet Fresh Thyme


2tbsp Butter


2tbsp White wine or dry sherry


TT Salt and Pepper





1 Preheat the oven to 400* and put a baking sheet in to heat.


2 On right side center of each piece of parchment layer; thyme, garlic, onion, zucchini, squash, mushrooms, and the halibut.


3 Sprinkle the halibut with salt and pepper to taste. Fold up edges of parchment place 1 tbsp of butter on top of fish and pour one tbsp of wine in each packet.


4 Fold left side of parchment over and crimp the edges, the final product should look like this.



5 Place on preheated baking sheet, and bake in oven for 8-12 minutes, the tough part is knowing when it's done. Usually the bag will puff up and turn tan or brown.


Hope you enjoy if you decide to make it, i picked this dish because all of the vegetables are in season.