Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote for a Farmstand Food #SundaySupper

Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote for a Farmstand Food #SundaySupper

I guess you can call it history repeating itself. If you're reading this on the day it's published, I am currently out of town at Food and Wine Conference in Orlando. If you remember, I published a baby backs ribs dish when I was at the Conference last year, however this year I have the pleasure of co-hosting this week's #SundaySupper event of Farmstand Food with Colleen of FoodieTots.

Inspiration Behind the Dish

The cloaest I have been able to find in my area to a farmstand is a farmer's market and the day I picked up ingredients for my squid ink pasta dish I also noticed some sugar snap peas. I've gotten into the habit of bringing my copy of The Flavor Bible when I go and a quick check yielded halibut, potatoes and mushrooms as complementary foods.

Dish Details

I adapted this recipe I found on myrecipes.com. This cooking technique originates out of France, however I've yet to see it on a menu at a French restaurant.

Ingredients

4 baby potatoes, quartered
6 ounces sugar snap peas, edges trimmed
1/2 carrot, julienned
4 ounces assorted mushrooms (I used cremini, oyster and shiitake but use whatever you have on hand)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
4 6-ounce halibut fillets
Lemon slices, for garnish

Special equipment: Parchment paper

Method

1. Prepare the pouches. Cut parchment paper into 4 equal size sheets approximately 18-inches by 24-inches. Fold each sheet in half lengthwise and cut the corners so each sheet looks similar to a teardrop. When you unfold the parchment, it should look like a Valentine's Day heart. Set aside.

2. Par-cook the vegetables. Preheat the oven to 450° Fahrenheit, then bring a medium saucepan filled with salted water to a boil over high heat. Add the potatoes and boil for 2 minutes, then add the sugar snap peas. Continue to boil for an additional minute, then remove the peas and potatoes with a slotted spoon and immediately submerge into a bowl with ice water. Once cooled, drain the ice water from the vegetables and toss in a medium bowl the carrots, mushrooms, olive oil and herbs, then season with salt and pepper.

3. Prepare the packets and steam. Divide the vegetables into four equal portions and place one portion on a sheet of parchment paper in the center, but just off to one side of the crease. Season the halibut with salt and pepper, then lay a fillet on top of the vegetables and refold the empty side of the parchment back over the food. Seal each pouch by folding the parchment as demonstrated in this YouTube video. Repeat this process 3 additional times for each pouch. Carefully place the pouches onto a sheet pan, then place in the oven for 12 to 15 minutes. Once the pouches have been removed from the oven, let them rest for 5 minutes to allow for any carryover cooking. Serve by placing each pouch onto a warmed plate. Allow each diner to open the pouches by tearing the top of the parchment and garnish with lemon.

Final Thoughts

The term en papillote is French for "in parchment" but this cooking technique works equally well with aluminum foil. The dish itself was well balanced and Mrs. Stuntman requested I prepare it again.

Before you go, please check out other dishes using farmstand food prepared for this week's #SundaySupper event:

Appetizers, Sides and Salads

• 8 Grain Bread by What Smells So Good?
• Farm Fresh Gazpacho by An Appealing Plan
• Farmer's Market Potato Salad by Bobbi's Kozy Kitchen
• Fennel and Orange Salad by Feeding Big - and more!
• Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
• Grilled Peach Caprese by A Gouda Life
• Grilled Prosciutto Corn by Palatable Pastime
• Peach Caprese Salad by The Joyful Foodie
• Radish Top Pesto by Our Good Life

Entreés

• Carrot Ravioli with Broccoli-Ricotta Filling by Caroline's Cooking
• Farmers Market Pizza by Simply Healthy Family
• Farmstand Kebobs with Tahini Dipping Sauce by Jane's Adventures in Dinner
• Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
• Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
• Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D's Books and Cooks
• Spaghetti Squash Shrimp Pesto by Tasting Page
• Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
• Sweet Corn Chowder with Crabmeat by The Redhead Baker
• Vegetable and Chicken Shish Kabobs by The Freshman Cook
• Ziti with Bacon and Greens by Cooking Chat

Desserts

• Chaussons aux Pommes by Food Lust People Love
• Classic Peach Pie by That Skinny Chick Can Bake
• Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
• Lemon Curd Raspberry Crumb Bars by Wallflour Girl
• Lemon Tart by Brunch with Joy
• Peach Berry Cocktail by Cosmopolitan Cornbread
• Peach Cobbler with Blueberry Biscuits by Food Done Light
• Raspberry Rhubarb Sweet Rolls by Grumpy's Honeybunch
• Triple Cherry Crisp by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

Pan-Roasted Chicken Thighs with Shiitakes, Ramps and Asparagus

...and we'll close April on a positive note: Before I begin, I must thank Kelli of The Domestically Impaired Guide to the Retro Kitchen Arts for choosing me as the winner for her cake pan giveaway. I'll prepare a dish using the pan in the near future.

One aspect of food I haven't properly addressed here is cooking with and eating seasonal ingredients. It wasn't a mindful decision because I've primarily been so focused on challenging food preparation I hadn't considered it consciously. Recently, however, I have started to become more aware partially because I have started to shift the focus of challenges from preparation to choosing harmonious flavor combinations and contrasts. So about a month ago, I viewed a slideshow on Delish reminding me of vegetables that are about to come into season. One of the vegetables on the list that stood out are ramps because I hadn't seen them in any supermarkets. My curiosity peaked because they were so elusive so when my friend, Chef Robert Dasalla of , offered some samples from his inventory, I jumped at his offer.

The Challenge

Prepare a dish using a new (to me) ingredient.

The Source

Adapted from pages 156-157 of Think Like a Chef by Tom Colicchio with Catherine Young, Lori Silverbush and Sean Fri. Chef Colicchio used poussins in his dish, but I substituted fully grown thighs due to availability.

Ingredients

2 tablespoons vegetable oil
kosher salt and freshly ground black pepper
5 bone-in skin-on chicken thighs
1/2 pound shiitake mushrooms, cleaned, trimmed and sliced thin
1/2 pound fresh ramps, cleaned and trimmed
1 pound thin asparagus, trimmed of the dry bottoms, small leaves peeled, with the spears cut into 4-inch lengths
2 tablespoons unsalted butter
3 sprigs fresh thyme
1/4 pound sugar snap peas, trimmed and thinly sliced on the bias
1/4 cup chicken stock

Method

1. Add the oil to a large skillet and place over medium heat until just smoking. Season both sides of the chicken with salt and pepper and add to the skillet. Brown the chicken (about 5 minutes per side) on both sides, working in batches if necessary then set aside.

2. Add the shiitakes to the skillet, then the asparagus and ramps. Season the vegetables with salt and pepper and cook, stirring frequently until the shiitakes begin to soften, about 3 to 5 minutes.

3. Return the chicken to the pan then add the butter and thyme. Cook, basting the chicken and vegetables in the melting butter, about 3 to 5 minutes. Then add the sugar snap peas and and cook for an additional 3 to 5 minutes. Add the chicken stock, in 1 tablespoon portions, reducing the chicken stock to a glaze before adding additional stock. Meanwhile, cook, turning the vegetables and chicken in the sauce until all the stock has been added and the juices from the chicken run clear.

Successful?

Yes! The ramps pungent flavor contrasted well with the sweetness of the peas and the savory mushrooms. Mrs. Stuntman requested I prepare this dish again. If only I could get my hands on some more ramps...