аЯрЁБс>ўџ 35ўџџџ2џџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџьЅС@ јПЪbjbjюFюF ""Œ,Œ,Ъџџџџџџˆjjjjjjj~††††š~‡ ЖК:єєєєєєє       $= R , j> єє> > , jjєєA Ў Ў Ў > "jєjє Ў >  Ў Ў jjЎ єЎ _Н€мХ†` "Ў  W 0‡ Ў ›‚ "›Ў ~~jjjj›jЎ XєvjTЎ ОD <єєє, , ~~DТФЄ ~~Т Haddock and Sautщed Vegetables “en papillote” By Charlie Burke The Heart of New England  HYPERLINK "http://www.TheHeartofNewEngland.com" www.TheHeartofNewEngland.com In the terrace restaurant on the roof of a hotel in Uzes, a beautiful medieval city near the Pont du Gard in the south of France, we had a sunny lunch featuring typical local dishes of Provence and the Cote de Rhone region. I chose an exception: salmon and vegetables cooked “en papillote.” Literally, this means “cooked in paper” and refers to recipes which seal ingredients in parchment paper to be baked in the oven. Purists probably consider parchment paper necessary in this preparation, but many now substitute aluminum foil. Sealing the pouch is essential because steam plays a vital role in the cooking, and sealing foil is easier than paper. Noted chef and cookbook author Jean – Georges Vongerichten has recipes for chicken in foil which is cooked over high heat in a sautщ pan, and he says the foil puffs up like Jiffy Pop! Ether way, presentation is dramatic as steam escapes when the pouch is opened, carrying with it the aromas of herbs and all other ingredients. Besides concentrating flavors, this preparation is easy, can be done well ahead and uses little or no fat. Choose whichever fresh fish is available and add your favorite vegetables and herbs. Shrimp and scallops would also work well with a shorter cooking time. I have found that vegetables such as carrots and leeks, even when thinly sliced, often do not cook during the brief time in the oven, a problem solved by sautщing them briefly. The vegetables I was served included endive which had been seared, along with eggplant, leeks, tomato and green beans. Two servings: 2 thick 6 – 8 ounce haddock fillets 2 medium leeks, trimmed, washed and thinly sliced or julienned 8 – 10 cherry tomatoes, halved (in season use any fresh tomato) 1 medium carrot, sliced lengthwise, then cut into thin julienne strips 1 summer squash or zucchini, sliced and julienned Н teaspoon fresh thyme leaves Salt and ground pepper to taste Н teaspoon fresh lemon zest 1 – 2 teaspoons olive oil Heat a sautщ pan over medium – high heat (use a non stick pan if avoiding fat and add М cup white wine, stock or water). When pan is hot, add oil and all vegetables except the tomatoes and cook, stirring and tossing until slightly soft. Cut two 18 inch lengths of aluminum foil (preferably the 18 inch wide heavy duty foil). Place some of the vegetable mix in the center of each, place the fish fillets over the vegetables and the remaining vegetables over the fish. Sprinkle with salt, pepper and lemon zest. Fold the foil onto itself and crimp the edges tightly in 1 -2 inch folds. Push down on the edges to ensure the pouches are well sealed, but leave room around the fish. The packets can be refrigerated for several hours before cooking. Preheat oven to 425 degrees and cook for approximately 12 minutes for a fillet 1 М inch thick. Remove from oven and let sit for 2 – 3 minutes. Bring to the table unopened, and let your guests cut open the foil for a dramatic presentation. Served with rice and a salad this is as suitable for a dinner party as it is for a family dinner, and you don’t have to point out that it is also low calorie! About the author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps run the Sanbornton Farmers' Market. Along with his wife, Joanne, he growscertified organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH. His column & recipes appear weekly in The Heart of New England's newsletter... To get your free subscription send a blank email to  HYPERLINK "mailto:heartofnewengland-subscribe@yahoogroups.com" heartofnewengland-subscribe@yahoogroups.com Do you have a food-related question? Write to Charlie:  HYPERLINK "mailto:crjoburke@earthlink.net" crjoburke@earthlink.net . Please put “The Heart of New England” in the subject line. $23CD]^‘­ЎАМ а б в г е і = ? † ‡ Џ З П a Ж Ј<UWCDT?@LЮЯабтф !KLTUƒŽџ#%ќјєј№јь№ьфьйфафь№ЬШЬШЬШФЬФ№ФРФРМИєИДИДИДАДАЌАИРЅьЅьЅьЅьЅьЅьЅьЅьЅь hnНhnНhэ&гh) 6h29hф%hЌ4hЌnђhД8hз[Тho`KhвРhnН0JjhnНUjhnНUhnНhІ5€hтHhаhZl­A3D]ЏАд е > ? ‡ ˆ ЖЗХЦъ)iАт <V§§§§§§§§§§§§§§§§§§§§§§§§§§§§§ЪўVWDE@AЯауф  Ъ§§§§§§§§§§§§§ %34š›œЏкмно   2DEXoqrsŠ‹š›ГДЩЪљѕљѕэѕљѕтэйэѕљѕэѕљѕЮэйэѕљѕљѕљЧ hnНhД8j,hnНUhвРhnН0JjљhnНUjhnНUhnН hnНhnН 1hАа/ Ар=!А"А# $ %АљDаЩъyљКЮŒ‚ЊKЉ www.TheHeartofNewEngland.comрЩъyљКЮŒ‚ЊKЉ Jhttp://www.theheartofnewengland.com/3DаЩъyљКЮŒ‚ЊKЉ ,heartofnewengland-subscribe@yahoogroups.comрЩъyљКЮŒ‚ЊKЉ fmailto:heartofnewengland-subscribe@yahoogroups.comуDаЩъyљКЮŒ‚ЊKЉ crjoburke@earthlink.netрЩъyљКЮŒ‚ЊKЉ >mailto:crjoburke@earthlink.netœ@@ёџ@ NormalCJ_HaJmH sH tH DA@ђџЁD Default Paragraph FontRi@ѓџГR  Table Normalі4ж l4жaі (k@єџС(No List6U@Ђё6 nН Hyperlink >*B*phџЪ"џџџџ3D]ЏАде>?‡ˆЖЗХЦъ)iАт <VWD E @ A Я а у ф  Ь˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€0˜0€€0˜0€€˜0€€˜0€€0˜0€€x˜0€€˜0€€˜0€€˜0€€˜0€€ €˜0€€0˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€˜0€€ €˜0€€0˜0€€ €˜0€€0˜0€€x˜0€€x˜0€€x˜0€€˜0€€˜0€€˜0€€x˜0€€˜0€€E @ A Я а Ь\>0@›l†(\>0\>0 ФА\>0€^>0€%Ъ VЪ Ъ]­›н DrŠЪXџ€Xџ€Xџ€џџш—щLN$щ—щ O$ъ—щtјы—щД$ь—щŒM$э—щLM$ю—щŒя—щ|Q**iiЬ\00qqЬ8*€urn:schemas-microsoft-com:office:smarttags€City€9*€urn:schemas-microsoft-com:office:smarttags€State€B*€urn:schemas-microsoft-com:office:smarttags€country-region€9*€urn:schemas-microsoft-com:office:smarttags€place€ ЧаП Э ЬŸ ЩЬ3]ЏЩЬЬх29ф%Д8Ќ4) 6тHo`KІ5€ајq“Zl­nНз[Тэ&гЌnђѕzѕџ@€ППXdCCППЪp@џџUnknownџџџџџџџџџџџџG‡z €џTimes New Roman5€Symbol3& ‡z €џArial"qˆ№аhнфšІнфšІ[o [o !№ ДД24dТТ3ƒ№KP)№џ?фџџџџџџџџџџџџџџџџџџџџџаџџT Haddock and Sauteed Vegetables  en papillote  CHARLES R. BURKE Marcia Duffyўџр…ŸђљOhЋ‘+'Гй0а˜ј ,8L dp Œ ˜ ЄАИРШфU Haddock and Sauteed Vegetables “en papillote”a  CHARLES R. BURKE CHACHA Normal.dot  Marcia DuffyURK2rcMicrosoft Word 10.0@Œ†G@Цг_мХ@Цг_мХ[o ўџеЭеœ.“—+,љЎDеЭеœ.“—+,љЎL hpŒ”œЄ ЌДМФ Ь -ф WEATHER HILL FARMТO U Haddock and Sauteed Vegetables “en papillote” Titleм 8@ _PID_HLINKSфA”Uymailto:crjoburke@earthlink.net a3mailto:heartofnewengland-subscribe@yahoogroups.comOY%http://www.theheartofnewengland.com/ ўџџџўџџџ !ўџџџ#$%&'()ўџџџ+,-./01ўџџџ§џџџ4ўџџџўџџџўџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџRoot Entryџџџџџџџџ РF(Ю€мХ6€Data џџџџџџџџџџџџ1TableџџџџWordDocumentџџџџ""SummaryInformation(џџџџџџџџџџџџ"DocumentSummaryInformation8џџџџџџџџ*CompObjџџџџџџџџџџџџjџџџџџџџџџџџџўџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџџўџ џџџџ РFMicrosoft Word Document MSWordDocWord.Document.8є9Вq