I promised to report back on recipes from the book I brought home from one of the Garden Conservancy’s Open Days. I wrote about “A Glorious Harvest” here.
I have been tempted by many of the recipes in this visually stunning book, which really is inspirational as it encourages cooks to use what is in season and what is at hand. As potatoes are abundant right now locally, and parchment paper is always in my kitchen drawer along with foil and plastic wrap, I decided to try one of the root vegetable offerings.
Potatoes. Wrapped in paper.
It is an easy recipe, using smaller, new potatoes, oil, and herbs. The potatoes are basically steamed in the make-shift bag crafted out of parchment. There was that “oo ah” moment when the twine wrapped around the package was opened and herb-laced steam teased our senses. We enjoyed the tasty tots on our plate, but, I must admit that for all the time involved tying up this potato package, I do not think I will make them again.
I usually use similar ingredients; olive oil, seasonings – whatever is my whim of the moment, but, I usually use Penzey’s Greek seasoning. I roast them in a moderate oven and I do use parchment paper, but, I put it on the bottom of a shallow pan, toss the potatoes on top and I always let the potatoes get a bit toasty and crisp on the outside.
I use parchment paper, frequently, lining cookie sheets instead of greasing them and when roasting chicken. It makes for easier cleanup and, for some reason, my chicken always tastes better “parched”.
Do you use parchment paper in your kitchen?
Mmmm! Your kitchen surely smelled heavenly while the potatoes were steaming in the parchment, Penny! We use Penzey’s spices here every single day. I use parchment paper to line cookie sheets and to layer Christmas cookies in tins. Sometimes I even use it my paper crafting studio! Aren’t we blessed that our late afternoon skies have cleared today? We are really looking forward to watching the Super Blood Moon Eclipse tonight!! Can’t wait! ♡
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It most certainly did, Dawn. 🙂 I love Penzey’s spices. What’s your favorite?
It was a great day. We went for a long walk down the Joy Path and around Lake Marmo (when I should have been home cleaning up the garden, the house, and many more things).
Not seeing much of the moon yet, because of the cloud cover, but, I have hope that the clouds will lift. Here’s hoping . . .
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They look delicious! Love Greek seasoning!!! I haven’t used parchment paper, but my sister-in-law uses it a lot!
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They were delicious. I started using parchment and never turned back. It makes for day clean-up, especially with cookies, and when I roast chicken in particular it does something to add to the flavor (sounds silly, I know, but, it does). Did you get a glimpse of the eclipse last night?
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Never have used parchment paper, and am now sure I’ve deprived myself and my family of something we shouldn’t have lived without ((. When I was little, my dad would put potatoes in the bottom ashes of the bonfire that was burning leaves ( back in the dark ages when anyone could burn anytime without even knowing of the consequences)… I’m pretty sure those spuds weren’t wrapped in anything … They were just, literally, hot potatoes … And delicious.
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I’m sure you’ve done fine living without parchment, Sallie, but, it sure does cut down on clean up. 🙂 I just bet those were the best potatoes. We can burn here. Hmmm. I may try that. 🙂 One potato, two potato, three potato, four (that’s all I remember to the children’s rhyme. 🙂
Good to see your name show up today.
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I was in the mountains and the moon was behind a cloud cover.
Penny, I have a recipe for fish wrapped in parchment paper and it is quite good. Here is the link: http://www.sunnycovechef.com/home/fish-and-vegetables-baked-in-parchment
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Sorry you missed it, Gerlinde, but, we were all treated with such outstanding photos. We needed to walk to the clear cut lot next door to witness the eclipse, as we have too many trees, and did have a nice view as the clouds gently lifted.
Oh, goodness – this recipe looks sublime. I’ve tried salmon in parchment, but, this looks so much more layered with the flavor of the vegetables. I will be trying it soon, Gerlinde. You have such wonderful recipes. Thank you.
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Yes parchment is a staple now for cookies mainly. The only problem I had with it was keeping it from sailing around the kitchen when I unrolled it the first time! I expected a product like wax paper I suppose. Live and learn.
Am so glad that lot next to you was a “good thing” at last for the view of the eclipse! We had too many clouds but have enjoyed all the pictures from around the world.
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I’ve done the parchment fling as well, Marilyn – and then there was the time I thought I grabbed the parchment and it was waxed paper. 🙂 I love using it for cookies.
It was certainly one good thing out of that clear cut lot. It gave us a nice, clear view of the moon’s show. The other good thing was actually earlier in the day. I was out watering when I saw something moving. It was Midnight, who was carousing in the field-like atmosphere, He looked over and nodded “hello”, then perched his jet-black elegance upon one of the tree stumps and sat, for the longest time, watching the world go by. I think he must have known that a red moon was coming. It has been about six weeks since either one of us has seen him, so, I was quite relieved to catch sight of him.
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Just to line cookie trays and I cook my fish in parchment but like you think it’s to much work when potatoes can go in bottom of oven 🙂
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I think I just like my potatoes toastier. 🙂 It sure makes life simpler with cookies, doesn’t it? Thanks for commenting.
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It certainly does 🙂
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Any time I hear about a Midnight sighting I have an especially happy day. He is one of “my” most favorite internet cats. Such good news for the crazy cat lady!
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I was happy to tell you about Midnight, Marilyn. I knew it would please you to hear about his appearance. He was out on that stump for a long time. 🙂
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I think I’m going to try this. It looks delicious. I wish I had found this before I got to the bottom of my PEI potatoes. I know it sounds disloyal, Idaho potatoes are good, but I love the potatoes from my favorite Island. I am going to try the parchment with my next batch of potatoes.
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Yum! PEI potatoes would have been especially tasty in parchment, Janet. You are not disloyal. It’s no different than me drinking English Breakfast tea. 🙂 Let me know how the parchment potatoes work for you.
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I like Penzey’s Greek seasoning, too, Penny, but I haven’t used it on potatoes. I will now! A friend started me with Penzey’s spices years ago one Christmas when we didn’t have a storefront, but only purchased through a catalog. I was so excited when one opened up locally about five years ago, or maybe not even quite that long ago. I mostly use parchment with baking, but I like the idea of your “parched” chicken. And these potatoes in parchment would be great fun for the wow factor. I am certainly glad to see you’re enjoying the special cookbook. Keep sharing recipes when you can. 🙂
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I buy the Greek seasonings in bulk, Debra. It is my favorite (and remember, I’m Greek) and I usually get their cinnamon right before Christmas for my baking, nutmeg, too. I like having the storefront, though there is now only one in the vicinity. I do like their catalogue though. The best recipes. Have you ever tried their chicken taco recipe? That reminds me, I also enjoy their taco seasoning. 🙂 Now I’m hungry, and it is past midnight here.
I hope you enjoy some parched chicken – and the potatoes do have a wow factor.
Thank you, Debra. Weather is turning here, so, I’ll be trying some more recipes soon. 🙂
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I’ve had a few recipes like that, a bit too much work for the return so I don’t make that particular recipe again. I never use parchment paper – I have a couple of times but it’s really off my radar and I never even think of it. That Greek seasoning is something that I plan to buy though!
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I love the Greek seasoning. I use it on many dishes, even homemade croutons. Penzey’s has a great blend. I never used to use parchment, Janet, but, tried it once when making cookies and never turned back. We enjoyed these potatoes, but, not enough to make again.
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