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Parchment Paper

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FOOD
June 5, 1994 | By Mary Carroll, FOR THE INQUIRER
There was a vegetarian restaurant in Paris back in the 1970s that served an unusual dessert: a bundle of thinly sliced pears, plums and peaches cooked in a packet of white baking paper. The paper had a smooth, waxy finish that allowed the tender fruit to steam - but not turn to mush - in the oven. Cooking the fruit in parchment paper retained moistness and condensed the delicate flavors. It couldn't have been simpler or more delicious. Cooking en papillote, in parchment, is an old French method that has been around for centuries.
FOOD
March 24, 2011 | By Susan M. Selasky, Detroit Free Press
Cooks may wonder about the difference between wax paper and parchment paper. Can they be used interchangeably in baking? Wax paper is lightweight tissue paper coated on both sides with paraffin. Parchment paper is heavier nonstick paper that is treated with sulfuric acid and coated with silicone. It is sold bleached and unbleached. Parchment paper is grease-proof and moisture-resistant. Wax paper is not as moisture-proof. Both are used in baking, but not always interchangeably.
NEWS
June 21, 2012
4 medium Yukon Gold potatoes, sliced 1/4 inch thick 1 bulb fresh fennel, sliced 1/4 inch thick. 4 five-ounce fillets of fluke or other flatfish 4 18-by-18-inch parchment paper squares 1/2 cup extra virgin olive oil 4 red or yellow summer tomatoes, sliced 1/2 inch thick 20 leaves fresh basil 3 sprigs fresh oregano, leaves picked 3 sprigs fresh thyme, leaves picked 2 garlic cloves, sliced very thin...
FOOD
May 5, 1993 | By Marcia Cone and Thelma Snyder, FOR THE INQUIRER
Microwave ovens are still on the list of items that make a better office, and, with this in mind, we have created three lunches. All are low in fat, yet high in protein, and come with instructions to help you begin assembling them at home. The Oriental Scallops Wrap-Up may be partially made up of ingredients collected from a salad bar on the way to work. Parchment paper is the key to the success of these lunches. It is stiffer than wax paper and can be secured at the top of each pack with a good twist.
ENTERTAINMENT
March 20, 2002 | Daily News Wire Services
Here are step-by-step instructions for making your own matzo for Passover: 1. Preheat the oven to 500 degrees. If you have a pizza stone, place it in the oven while it's preheating. 2. In a large bowl, mix 2 cups of all-purpose flour with 1 cup of water. Add one-half teaspoon of salt, if desired. 3. Stir vigorously with a wooden spoon for about a minute, until the flour is incorporated and the dough is elastic. Add more flour if needed; the dough should be a little sticky.
FOOD
November 30, 2012
Crate + Barrel marks its 50th anniversary with a collection of limited-edition teapots. Twelve contemporary artists were commissioned to put their stamp on the ceramic Arzberg teapot, a staple of its inventory since the company opened in 1962. For December is this one from Janine Rewell, combining Scandinavian design with Slavic folk art. Only 200 of each design will be produced. Arzberg Teapot for December, $200, online only at crateandbarrel.com . - Maureen Fitzgerald A simple tart This fun little kit, created by Michelin-star French chef Jacky Dallais, contains most everything you need to put together an impressive 6-inch tart - except the fruit, of course.
NEWS
April 5, 2012 | Joyce Gemperlein
Parchment paper or vegetable cooking spray, for the baking sheet ½ pound (2 sticks) unsalted butter or nondairy margarine, at room  temperature 2 cups sugar 6 large eggs, at room temperature 1 teaspoon kosher-for-Passover  vanilla 2½ cups matzoh cake meal ¾ cup potato starch 4 cups (two 12-ounce bags) semisweet chocolate chips 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray it. Cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
FOOD
December 27, 2012 | By Alison Ladman, Associated Press
You want something rich and decadent for the holiday season. Something chocolate. Something that will impress. Something that really says celebration. But you don't want to spend hours making it. The answer? A flourless chocolate cake. It's like a baked truffle - simple, yet sensational enough to impress your guests. All you have to do is dress it up with whipped cream and fresh berries. Be sure to cut small slices; it really is amazingly rich.   Flourless Chocolate Cake Makes 16 servings 11/2 cups (3 sticks)
FOOD
February 23, 1994 | By Faye Levy, FOR THE INQUIRER
A favorite formula among French chefs for obtaining moist, succulent fish happens to be an easy, low-fat cooking method. It requires only five ingredients besides the fish: fish stock, wine, shallots, salt and pepper. The fish and seasonings are placed into a baking dish, covered and baked in a hot oven. You don't even have to turn the fish over during cooking. Today, this classic recipe can be prepared quickly because you can buy frozen fish stock at fish markets and fine supermarkets.
ENTERTAINMENT
May 27, 2010
LAST WEEK, my cousin Marvin came to me, alarmed and looking for help. He's got a big shindig to attend and was horrified to discover that he could no longer fit into his favorite custom-tailored suit. "This event is coming up in about 12 weeks! I can't believe this is happening to me. What exercises do I need to do to get rid of this quickly?" he asked, desperation in his voice. My cousin always maintained a svelte appearance - until recently. Like many men and women his age (37)
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NEWS
August 23, 2013
MARINATED SUMMER VEGETABLES 3 small-to-medium summer squash or zucchini (about 1 pound), sliced into half-inch circles 3 red, orange or yellow bell peppers, cut into 1-inch strips 4 tablespoons olive oil, divided Kosher salt Freshly ground pepper 2 garlic cloves, peeled, crushed 2 tablespoons sherry or red wine vinegar 4 sprigs fresh oregano Preheat oven to 425 degrees; position...
FOOD
April 18, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
This is the sixth in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. Maliyah Gregg was first to arrive and was hoping for a private lesson: "If I'm the only one, do I get to do everything myself?" she asked. Moments later the rest of the troops showed up and her face fell. Not only did Hope Wescott, Jayla Reeves, and Kayla Reid come, but also Chamya Davis, 11, a new student. Mariah Bey did not. She was absent last week too, and it turns out her family moved out of the area because of an emergency.
FOOD
December 27, 2012 | By Alison Ladman, Associated Press
You want something rich and decadent for the holiday season. Something chocolate. Something that will impress. Something that really says celebration. But you don't want to spend hours making it. The answer? A flourless chocolate cake. It's like a baked truffle - simple, yet sensational enough to impress your guests. All you have to do is dress it up with whipped cream and fresh berries. Be sure to cut small slices; it really is amazingly rich.   Flourless Chocolate Cake Makes 16 servings 11/2 cups (3 sticks)
FOOD
November 30, 2012
Crate + Barrel marks its 50th anniversary with a collection of limited-edition teapots. Twelve contemporary artists were commissioned to put their stamp on the ceramic Arzberg teapot, a staple of its inventory since the company opened in 1962. For December is this one from Janine Rewell, combining Scandinavian design with Slavic folk art. Only 200 of each design will be produced. Arzberg Teapot for December, $200, online only at crateandbarrel.com . - Maureen Fitzgerald A simple tart This fun little kit, created by Michelin-star French chef Jacky Dallais, contains most everything you need to put together an impressive 6-inch tart - except the fruit, of course.
NEWS
June 21, 2012
4 medium Yukon Gold potatoes, sliced 1/4 inch thick 1 bulb fresh fennel, sliced 1/4 inch thick. 4 five-ounce fillets of fluke or other flatfish 4 18-by-18-inch parchment paper squares 1/2 cup extra virgin olive oil 4 red or yellow summer tomatoes, sliced 1/2 inch thick 20 leaves fresh basil 3 sprigs fresh oregano, leaves picked 3 sprigs fresh thyme, leaves picked 2 garlic cloves, sliced very thin...
NEWS
April 5, 2012 | Joyce Gemperlein
Parchment paper or vegetable cooking spray, for the baking sheet ½ pound (2 sticks) unsalted butter or nondairy margarine, at room  temperature 2 cups sugar 6 large eggs, at room temperature 1 teaspoon kosher-for-Passover  vanilla 2½ cups matzoh cake meal ¾ cup potato starch 4 cups (two 12-ounce bags) semisweet chocolate chips 1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray it. Cream the butter and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
FOOD
March 24, 2011 | By Susan M. Selasky, Detroit Free Press
Cooks may wonder about the difference between wax paper and parchment paper. Can they be used interchangeably in baking? Wax paper is lightweight tissue paper coated on both sides with paraffin. Parchment paper is heavier nonstick paper that is treated with sulfuric acid and coated with silicone. It is sold bleached and unbleached. Parchment paper is grease-proof and moisture-resistant. Wax paper is not as moisture-proof. Both are used in baking, but not always interchangeably.
ENTERTAINMENT
May 27, 2010
LAST WEEK, my cousin Marvin came to me, alarmed and looking for help. He's got a big shindig to attend and was horrified to discover that he could no longer fit into his favorite custom-tailored suit. "This event is coming up in about 12 weeks! I can't believe this is happening to me. What exercises do I need to do to get rid of this quickly?" he asked, desperation in his voice. My cousin always maintained a svelte appearance - until recently. Like many men and women his age (37)
ENTERTAINMENT
January 14, 2010
In one sense, the recipes in Louisa Shafia's new book, "Lucid Food: Cooking for an Eco-Conscious Life," might fit into any cookbook that champions locally grown, fresh foods. But there's an emphasis on making everything from scratch, as well as using sustainable ingredients. And the accompanying text hits lots of eco-conscious notes - from how to compost vegetable scraps to rediscovering ancient grains, choosing drinking water or starting a beehive. CUCUMBER AND POMEGRANATE SALAD 2 cucumbers, peeled, halved and seeds removed Seeds of 1 pomegranate 1/4 cup thinly sliced scallions, green parts only 1/2 cup fresh cilantro leaves Juice of 1 lime 3 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup crumbled feta cheese Cut the cucumbers into slices 1/4-inch thick.
ENTERTAINMENT
March 20, 2002 | Daily News Wire Services
Here are step-by-step instructions for making your own matzo for Passover: 1. Preheat the oven to 500 degrees. If you have a pizza stone, place it in the oven while it's preheating. 2. In a large bowl, mix 2 cups of all-purpose flour with 1 cup of water. Add one-half teaspoon of salt, if desired. 3. Stir vigorously with a wooden spoon for about a minute, until the flour is incorporated and the dough is elastic. Add more flour if needed; the dough should be a little sticky.
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