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Foiled! -I- Again

Let the good times — and good food — roll.

ANNABEL COHEN
Special to the Jewish News

A

,

11

5/30

2003

82

cook's dream — no pots and pans to
clean. It can happen and should happen
this summer when ease is the rule for
entertaining. The solution is embodied
in one word — foil.
Foil is inexpensive, efficient and cools quickly
to the touch. You can prepare ahead and cook just
before serving ... often in a third less time than
other ways of oven or grill cooking. And foil keeps
food hot for several minutes so you're not rushed
to get your meal to the table before the entree
loses appeal. An added bonus? Served right, foil
wrapped food is like gifts ready to be opened —
with steamy hot surprises for guests inside.
If you're still not sold on the idea of baking in
foil, consider this — this cooking method is low-
cal. Because most foods and vegetables contain a
lot of water that's lost in conventional cooking,
you must add more liquid — usually in the form
of oil or butter — so that the food remains moist.
Plus, since foil cooking is essentially steaming, you
don't have to add fat that's often used to prevent
sticking.
A problem some may find with foil cooking is
that foods don't brown during the cooking
process, which may not be visually appetizing.
That's why cooking meats (except stews) and
chicken with the skin on are not appropriate
choices for this method. (Although you may
brown meats and chicken first, why bother?) For
nearly everything else from fish, to skinless fowl to
vegetables, foil cooking is perfection. Just be sure
to add some color, in the form of minced herbs or
seasonings, to ensure utmost eye appeal.
Cooking raw vegetables in foil is a big time and
energy saver. In fact, one of my favorite ways to
make glazed carrots is in foil — raw sliced carrots,
a little butter or olive oil, some brown sugar,
maple syrup and salt and pepper. In one hour (at
350°F), you have perfect, lightly glazed (don't
expect sticky-sweet) carrots that are tender and
bright orange.
While the recipes below are, for the most part,
for individual portions, don't be afraid to be dra-
matic. For example, you can cook an entire side of
salmon in foil (double or triple the layers for sta-
bility and add lemon slices, fresh dill, capers, salt,
fresh ground pepper and white wine to the packet
before sealing). To serve, simply lay the entire
packet on a serving dish.
Foil roasting is becoming increasingly popular
as those seeking to cook more and fuss less are dis-
covering foil's versatility. In fact, Reynolds, the

most popular foil manufacturer, has a Web site
devoted entirely to this cooking method. Check
out www.reynoldskitchens.com for more recipe
ideas.

Foil Cooking Tips:

• Use one layer of heavy duty or two layers of
regular foil.
• Place sheets of foil shiny-side d own.
• Don't wrap foods too tightly — you need the
extra space for proper steamin g.
• Wrap well and don't skimp on foil — if the
package is not properly sealed, your package
may leak.
• For more color for light-colored foods like
chicken and fish, sprinkle paprika on top before
cooking.
• Place vegetables under foods for optimal
steaming.
• It's usually not necessary to add more liquid to
foods (except for flavor).
• Beef and other meats don't usually benefit from
foil cooking.
• Herbs cooked in foil are usually more intense in
flavor.
• Be very careful when opening foil packets —
the steam will be hot!
• Serve in the foil or transfer foods to plates, as
you desire.

SALMON WITH SPINACH AND
PORTABELLA MUSHROOMS
10 ounces fresh baby spinach
12 ounces baby portabella mushrooms, sliced
Kosher salt and pepper to taste
8 5-6 oz. portions of boneless, skinless salmon fil-
let
1 cup white wine, any kind
Fresh dill, garnish
Capers, garnish
8 16-inch sheets of foil
Place spinach and mushroom slices in a
microwave-safe dish, cover with plastic wrap and cook
for 4-5 minutes on high. Remove from microwave
and let sit for 5 minutes before unwrapping.
Divide and arrange spinach over the sheets of foil.
Arrange mushrooms over the spinach. Season the veg-
etables with salt and pepper. Arrange the fish over the
vegetables and season with salt and pepper. Garnish
the fish with the dill and capers. Pull the sides of the
foil up slightly to creative foil bowls. Pour the wine
around the fish. Wrap the fish loosely in the foil and
fold the tops to seal tightly. Place the fish on a baking
sheet and cook for 12-15 minutes. Serve immediately.
Makes 8 servings.