Patrick, our friend E., and I took a cooking class this week. We learned to cook “en papillote.” It is a surprisingly fast and easy classic French cooking technique that mixes arts & crafts, origami, and crazy delicious results. As Ina would say, “What could be better than that?” Cooking en papillote with your faves, that’s what!
In class we cooked (1) Mediterranean shrimp (raw), (2) frozen dumplings (Pork gyoza dumplings from Trader Joe’s), and (3) classic dill salmon.
Step One-A: Cut your parchment paper into a heart.
Step One-B: Practice folding without food. Fold paper heart in half (over food) — start at the cleavage of the heart and fold along the edges and twist the tail of the heart (not a metaphor).
Step Two: Put your heart to the side (not a metaphor) and chop and mix ingredients!

Can even do frozen dumps and chopped veggies! We also added just a bit of soy sauce, sesame oil, and sesame seeds to the mixture.
Step Three: Wrap it up! Place mixed food along one side of heart. And fold it down.
Step Four: Put it in the oven at 425 degrees! (General rule: For protein over an inch thick, 10 minutes will do it. For protein under an inch thick, 8 minutes will get the job done. For real! Frozen dumplings take a little longer to steam — 10-11 minutes).

They should puff up in the oven. But if they don’t, the food inside still tastes just as good. That puffy one is our friend’s. Ooh la la!
Step Five: Cut open top with scissors. Admire the magic and the fragrance! Now that’s fast food!
Step Six: Eat your heart out! Bon appetite!

















