Tarragon ~~ An Often Overlooked Spice

Hello dear readers! I know it’s been well over a month since my last post and I am so very sorry for that.

Life sometimes gets in the way of other things I want to do, like this blog. But I’m back and with an old spice that doesn’t get much mention.

Tarragon. With its anise (licorice) flavor it’s very popular in French cuisine. There is no reason that you can’t use it, except maybe that you don’t know what to use it in. That’s where this post comes in, I’ll be showing you a few simple dishes you can try with Tarragon.

First let’s take a quick look at the spice itself. With its narrow, pointed dark green leaves fresh tarragon resembles rosemary but has a much more delicate flavor. Fresh tarragon is available in the summer and early fall season. Many people grow tarragon themselves and it’s easily grown in gardens or indoors.

http://www.organicsoul.com

To retain the most flavor of fresh tarragon during storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.

One important thing to remember when using tarragon. The heat intensifies its flavor, in both fresh and dried, so use sparingly.

Tarragon is at the essence of tarter sauce and Bernaise sauce. It is also used in salad dressings, herbed oils and butters.  The flavor of tarragon marries well with a wide variety of foods, including asparagus, tomato, cauliflower, beef, chicken, shrimp and lamb.

Now for the recipes.

Baked Buttermilk Chicken

Courtesy of homecooking.com

The buttermilk tenderizes the chicken, keeps it moist, and adds a slight tang. The fresh tarragon lends a faint anise flavor to the chicken. If you are tired of dried out baked chicken, this is the recipe for you. However, take care not to over-cook the chicken or you will be back to square one. This could not be easier to prepare and makes a beautiful presentation on the table.

Prep Time: 15 minutes

Cook Time: 1 hour

Marination Time: 8 hours

Total Time: 9 hours, 15 minutes

Yield: 4 servings

Ingredients:

• 4 to 5 pound whole chicken (or feel free to use chicken legs, thighs or even breasts)
• 2 cups buttermilk
• 2 Tablespoons honey
• 1 ounce fresh tarragon sprigs, divided use
• 1 Tablespoon sweet Hungarian paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Freshly ground black pepper

Preparation:

Rinse chicken. Using poultry shears, cut chicken in half, lengthwise through the breast. Cut along the backbone on either side, ending with two halves. (Discard backbone or freeze for chicken stock.) Rinse chicken halves and pat dry. Place chicken halves, cut sides together, in a large heavy freezer zip-top bag.Whisk together buttermilk and honey. Pour over chicken in the bag. Push 3/4 of the tarragon sprigs in between the chicken halves and around the outside. (Reserve remaining tarragon sprigs for garnish.) Seal the bag after pressing out all of the air. Refrigerate at least 8 hours or overnight.When ready to roast, preheat oven to 375 F. Line a deep roasting pan with foil. Place a rack in the pan. Fish out the tarragon sprigs from the buttermilk bath and arrange on the rack. Discard buttermilk marinade. Place the chicken halves, skin-side up, on top of the tarragon sprigs.

Combine paprika, salt, onion powder, and garlic powder. Sprinkle evenly over the chicken halves, then top with freshly ground black pepper.

Roast chicken for 1 hour, until golden. The thickest part of the chicken half should reach 165 F. With a meat thermometer, and the juices should run clear when pierced. Let the chicken rest 15 minutes, then cut each half in half again for 4 servings. Garnish with reserved fresh tarragon.

Slim Potato Salad Recipe

http://www.shape.com

Potato salad is cut down to the bare minimum of calories and fat, yet still tastes delicious. The key is in using low-fat yogurt and mayonnaise, along with flavor boosters of rice vinegar, mustard, chives, and tarragon.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 3 pounds small red new potatoes
• 2 Tablespoons seasoned rice vinegar
• Salt and fresh-ground black pepper, to taste
• 2 Tablespoons plain low-fat yogurt
• 1 Tablespoon reduced-fat mayonnaise
• 1-1/2 teaspoons honey mustard
• 1 Tablespoon minced fresh chives
• 1 Tablespoon minced fresh tarragon

Preparation:

Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with the tip of a sharp knife. Drain. When they are cool enough to handle but still hot, cut in half and place in a large nonreactive bowl. Toss with rice vinegar, salt, and pepper. Set aside to cool.Mix yogurt, mayonnaise, and mustard in a small nonreactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill potato salad until serving time.

Sauteed Wild Mushrooms With Herbs

kgfarmersmarket.com

Wild mushrooms are sauteed in butter and shallots, then tossed with fresh parsley and tarragon or chives. This simple method really brings out the flavor of the mushrooms for a satisfying side dish in no time flat.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 pound wild mushrooms, such as chanterelles, porcinis, cepes, or shiitake
• 1 Tablespoon vegetable oil
• 2 Tablespoons (1/4 stick) butter
• Salt and freshly ground pepper
• 1 shallot, finely chopped
• 1 to 2 Tablespoons chopped fresh parsley
• 1 Tablespoon chopped fresh tarragon or chives

Preparation:

Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom shape. Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and tarragon or chives. Taste and adjust seasoning.Serve hot.

Warm Quinoa Salad with Edamame & Tarragon

http://www.eatingwell.com

Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.

Makes: 4 servings, 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

INGREDIENTS

• 1 cup quinoa, (see Note)
• 2 cups vegetable broth
• 2 cups frozen shelled edamame, thawed (10 ounces)
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• 1/2 teaspoon salt
• 1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
• 1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

PREPARATION

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add the peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.

• Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas’ diet. It is available in most natural food stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering.
• Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

My Article for the Indie Chicks is live!

Hello dear readers! Hope the Good Friday is just that Good! I wanted to direct you to my very first published article on living gluten-free. It went live this morning at:

http://theindiechicks.com/health-and-fitness/the-gluten-free-lifestyle/

 

I hope that all of you will hop (get it? Ha-ha) over there and read and leave comments! It’s pretty badass if I do say so myself!

The Indie Chicks have an awesome website full of great articles (including mine), great advice and they are a bunch of all around badass chicks! So Please!!! Click on over and read my article and linger for a while.

 

Introducing My First Guest Blogger ~~ Miss Four Eyes!!!

Ladies and Gentlemen! Some of you may all ready know my guest blogger Miss Four Eyes. For those of you who don’t know her, she’s a cute little tree kissing, naked blogging, funny lady who has a big heart. She has kindly agreed to be my very first guest blogger. She has had a few mishaps with cooking, (read the funny post here) but that doesn’t stop her! Please welcome Miss Four Eyes and laugh along with us while she makes cheesecake! What is so great is she took the time to make gluten-free cheesecake! She is just awesome that way.

Please after reading her post here, take a look at her blog and follow her if you don’t all ready. Take it away Miss Four Eyes!

~~~~~~~~~~~~~~~~~~~~~

I do not cook. It’s not that I can’t, it’s that I’m very bad at it. My neighbors have actually banned me from any “experiments” (as they like to call it) for the duration that they will be staying next door.

Of course I don’t have anything helpful to add to Jackie’s wonderful food blog. But the best part about bad cooks is that you get to learn exactly what NOT to do from them.

 

So here I am, saving one kitchen at a time.

 

Things I’ve learned while cooking:

·         Don’t use similar looking canisters for salt, sugar, baking soda, or flour. Ever accidentally put                   baking soda instead of sugar in a pitcher of lemonade? (You have no idea what you’re missing)
·         Never ever decide to get a little ‘creative’ with a recipe. This will not end well. Recipes are like god, don’t mess with them.
·         Don’t ever utter the words “Liquids don’t burn, the milk will be fine!”
·         The Baking Fairies don’t magically make everything good. Funnily enough if the batter doesn’t taste good, the end result won’t either. Who knew?
·         Those complicated recipes that ask you to set the cupcakes on fire only sound interesting before you try them out.
·         Have the fire department on speed dial. (Unless you have my neighbors. They’ll take care of it. They have the fire department on speed dial #1)
·         Have the recipe on paper. As opposed to what you ask? Your hand. Don’t ever scribble it on your hand. You never know at what point during the excruciating process of kneading the sourdough that the recipe will magically disappear. And don’t rely on electronic gadgets either. The batteries conveniently run out exactly when you need to look at the recipe.
·         Always tape down the pages of a cookbook. Picture this: you’re baking a carrot cake. You get the carrots, the flour, and the sugar, then you notice the recipe calls for tomatoes and cilantro. This strikes you as a little odd, but you think “What do I know about cooking?”. They already have a vegetable as the main ingredient, what’s a few more? You shrug and prepare the rest of the cake as specified. You come to the end of the recipe’s directions and it says “Presto! Now you have the perfect salsa!”. What? Salsa? SALSA?! You flip around the cook book while cursing the horrid author that would write something so vile and you realize that you accidentally turned the pages. But now you have a cake batter with salsa. The question is, do you bake it?

Lucky for me, my fire department days are far behind. This weekend I tried making a gluten-free cheesecake for Jackie’s blog. I learnt (1) that gluten-free cheesecake is easier to make than regular cheesecake; (2) it’s okay to use cream cheese with salt as long as you don’t add any more salt later; and (3) always make sure you have ONE dish large enough to bake in.

There was a cheesecake butchering incident before I took the picture. You don’t want to know, it’s not pretty.

For the first time ever, I successfully made something edible (and it was quite good too)! I thank Jackie for it

Guest Blogger Tomorrow ~~ Final Hint

Good Sunday to all! I hope you have a wonderful day/night.

Thought I would give one last hint on who my mysterious Guest Blogger is going to be Tomorrow. I’m thinking this last most important hint is a sure give away, but that’s okay. Here it is:

She blogs naked!

Yes, you read right. She is none other than the famous Naked Blogger! Oh she goes by another name also, but she has her own naked blogger badge and everything.

So see you tomorrow on this blog who is lucky enough to have a super first guest blogger!

 

 

 

 

 

Related articles

• Coming Next Week ~~ My First Guest Blogger! (changeforbetterme.wordpress.com)
• The Future Guest Blogger (changeforbetterme.wordpress.com)

 

The Future Guest Blogger

Good day everyone! Hope your weekend is filled with sunshine and fun!

Today I will be giving you another hint on who my Guest Blogger is going to be! She is super funny and I know you will enjoy her post on here…… Monday!! Yes, her post will be on here Monday. Mark your calendar!

Now for today’s hint on who it is…….

She gives a whole new meaning to ‘tree hugger’

There you go! I will have one final hint tomorrow. See you then!

 

**If anyone out there would like to do a guest post on my blog here, please send me a note to jlroeder (at) mail (dot) com! I would love to have future Guests Posts on here! This is fun! **

 

epicy.com

Related articles

• Coming Next Week ~~ My First Guest Blogger! (changeforbetterme.wordpress.com)

Coming Next Week ~~ My First Guest Blogger!

Hello Everyone! I hope this Friday finds you happy and looking forward to the weekend.

This is just going to be a quick post to let you know that next week I will be having my very first Guest Blogger on Change is Good…. Right?! I know you are going to love her (yes it’s a her). Many of you may all ready know of her and her very funny blog.

Right now I’m keeping it a secret who this wonderful blogger is, but here is your first hint:

She wears glasses!

I know it’s not much of a hint, but it’s an important one. All weekend I will be giving out little hints on who this person is, so stay tuned!

 

 

Now something to ponder~~~~

http://www.myspace.com/maxietherat/photos

 

For a Little Fun Without the Work ~~ Packet Meals

Today I thought I would introduce you to ‘packet meals’. Some people call them ‘presentation meals’. I call them easy peasy all in one meal.

If you don’t know what a packet meal is please allow me to explain. They are one dish meals wrapped in foil and either cooked on the grill or, as I have done many times, cooked in the oven. So you have your meat and vegetables all in one neat little present to open and enjoy! No muss, no fuss.

What is also nice is that you can prepare the foil packets up ahead of time and when you are ready, stick them on the grill or in the oven. This has an added bonus of marinating the meat for some awesome flavor.

The different flavors mingle and mix together beautifully to give you a delicious meal in no time. The different choices to mix together is only limited by your imagination. For today I’ll give you a few recipes to try. They really are good, I do them quite often.

Here is an easy way to set up an assembly line if you are doing more than one or two.

1. Prepare all the vegetables and meat

2. If you are going to cook right away, prepare the grill, or preheat the oven to 450 degrees.

3. Tear off a sheet of foil for each meal. At least 18 x12, also use heavy duty foil. If not then double your foil for each packet. Also spray the side of the foil with non-stick cooking spray. Some cooks suggest the ‘dull’ side, believe me I’ve done both and it never made any difference to the outcome.

4. Place the food in the order the recipe states (this makes the cooking more even and it looks better once you open the packs, so please do this step!) in the middle of the sprayed sheet of foil.  (Alternatively, you could spray half the foil with cooking spray and arrange the food on that. In this case, fold the unfilled half of the foil over the food, then seal all three sides with a double fold.)

5. Bring the long sides of the foil up over the food so the edges meet. Fold edges together with a 1/2″ fold, then fold over again.

6. Fold the other two sides using the same type of double fold. Do not mold the foil around the food too closely; allow space around the food for heat circulation and expansion by making the packets generous.

7. If marinating time is required, refrigerate the packets as the recipe directs. If you’re cooking fish, do not marinate the packets longer than 30 minutes, or the fish will become mushy.

8. When the grill is ready, or coals are at medium heat, (or when your oven is ready) place the packets, seam-side down, on the grill. Cook as the recipe specifies, turning the packets over and moving them around the grill as needed for even cooking.

9. Test at the shortest time specified in the recipe by opening one packet and testing vegetables for tenderness using a knife. Test meat for doneness by using an instant-read meat thermometer.

10. Place each packet on a plate and let your guests open them by cutting a large ‘X’ in the top. Be sure to warn them that the packets will release steam that can burn, so they have to be careful.

 

Southwest Pork Packets

Courtesy of Kraft.com

If you can’t find packaged Mexican seasoning, combine 1 Tbsp. Chili powder, 1 tsp. Cumin, 1/4 tsp. Garlic powder, 1/4 tsp. Crushed red pepper flakes, 1/2 tsp. Oregano, 1/2 tsp. Salt and 1/4 tsp. White pepper. (Or you can do like I do and use packaged Taco Seasoning)

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups uncooked instant brown rice
• 14 oz. can ready to serve chicken broth
• 2 Tbsp. Mexican seasoning, divided
• 2 cups frozen corn, thawed and drained
• 1 green bell pepper, chopped
• 1 chopped red onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, minced
• 4 boneless pork chops, 1″ thick
• 1 red bell pepper, cut into rings
• 1/3 cup salsa
• Sour cream
• Shredded Pepper Jack cheese
• Crushed blue corn tortillas

Preparation:

Prepare and preheat grill or oven. Spray one side of four 18×12″ sheets of heavy duty aluminum foil with cooking spray.Mix instant rice, broth and 1 Tbsp. Mexican seasoning in large bowl and let stand 5-10 minutes until broth is absorbed. Stir in drained corn, green bell pepper, onions, garlic, and jalapeno pepper.

Sprinkle each pork chop with 1/2 tsp. Mexican seasoning and place on sprayed foil. Spoon rice mixture over each chop, then add bell pepper rings and sprinkle with remaining Mexican seasoning. Top with salsa. Fold foil over the food and seal edges using double fold.

Grill packets 6″ from medium coals for about 15-20 minutes or until pork is just slightly pink in center, turning packets occasionally and rearranging on the grill.

You can also bake the packets in a preheated 450 degree oven for about 20-25 minutes until done. Serve with more salsa, sour cream, shredded cheese, and crushed tortillas. 4 servings

 

Chuckwagon Packets

Image from google.com

 

You really don’t need to marinate overnight as this recipe says. I have marinated only a couple of hours and the dish still comes out tender and flavorful.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

• 1/2 cup ketchup
• 1/3 cup steak sauce
• 1/3 cup chili sauce
• 1/4 cup beef broth
• 2 Tbsp. Brown sugar
• 1 jalapeno pepper, minced
• 2 tablespoons mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 4 (4 oz.) pieces top round steak, 1/2″ thick
• 4 potatoes, sliced 1/8″ thick
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 green pepper, cut into rings
• 4 slices red onion
• 2 cups frozen corn

Preparation:

In 2 quart baking dish or zip lock heavy duty plastic bag, combine ketchup, steak sauce, chili sauce, beef broth, jalapeno, brown sugar, mustard, vinegar, and honey. Add steaks and turn to coat. Cover dish or seal bag and place in a bowl, and refrigerate overnight, turning twice.

Prepare and heat grill. Cut four 18×12″ pieces of heavy duty foil and grease center of one side. Drain steak, reserving marinade. On the greased area of each foil rectangle place 1/4 of the potato slices and sprinkle with salt and pepper. Place drained steak on top of the potatoes and top with some marinade. Top with green pepper slices and one onion slice, then place corn on top. Wrap packets thoroughly using double fold seals.

Place packets, seam side down, on heated grill 4-6″ from medium high coals. Cook 40-50 minutes or until meat and vegetables are tender, turning packets over after 15 minutes and rearranging packets often. In small saucepan, bring remaining marinade to boil and boil for 3 minutes. Serve with steaks and vegetables.

You can also bake the packets in a preheated 450 degrees F oven for 35-40 minutes until done. 4 servings

** If you are concerned with using the marinade that the meat sit in, make up another small batch of marinade fresh to use in the remaining recipe. I actually do this myself.

Polish Packets

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Ingredients:

• 1 lbs. Fully cooked Polish sausages or corned beef, cut into 1″ pieces
• 8 small red potatoes, quartered
• 1 small head cabbage, cut into 8 wedges
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup grainy mustard
• 1/2 tsp. Caraway seed
• 1/8 tsp. White pepper

Preparation:

Heat coals on grill or prepare gas grill. Divide sausage, potatoes, cabbage, and onion among four 18×12 sheets of heavy duty aluminum foil.In small bowl, combine garlic, ketchup, mustard, caraway seed, and pepper and mix well. Spoon over the food. Seal foil with double folds.

Grill, uncovered, 6 inches from medium high coals 30-40 minutes or until cabbage and potatoes are tender. You can also bake the packets in a preheated 450 degree oven for 30-40 minutes until done. Serves 4

 

Glazed Drumsticks and Veggie Packet

This simple four ingredient recipe is a meal in one. Use your favorite frozen vegetables.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 1/4 cup pineapple preserves
• 1/3 cup chili or steak sauce
• 2 tablespoons honey
• 1/2 tsp. Salt
• 1/8 tsp. Pepper
• 8 chicken drumsticks
• 2 cups frozen chopped broccoli, thawed
• 2 cups frozen pepper and onion stir-fry mixture, thawed

Preparation:

Prepare and preheat grill. Combine preserves, chili sauce, and honey in small bowl and mix. Reserve two tablespoons, for vegetables. Place drumsticks on grill 6 inches from medium coals. Cook for 20-30 minutes until juices run clear and chicken is thoroughly cooked, turning chicken occasionally and brushing with pineapple mixture during last 10 minutes of cooking.While chicken is cooking, cut two 12×12″ pieces of heavy duty foil. Place vegetables in center of one piece of foil and top with reserved two tablespoons pineapple mixture. Top with remaining piece of foil and fold the edges twice to seal. Cook on the grill for 10-15 minutes, turning occasionally and rearranging on the grill, until vegetables are heated and tender. Serve vegetables with chicken. 4 servings

Can also be baked in a 450 degree oven for about 20 minutes or till chicken is done.

Five-Spice Shrimp & Vegetable Packets

Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or brown rice.

Courtesy of EatingWell.com

INGREDIENTS

• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons toasted sesame oil, (see Shopping Tip)
• 3 tablespoons rice wine, (see Shopping Tip) or dry sherry
• 1 1/2 tablespoons honey
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon sesame seeds
• 1 teaspoon Chinese five-spice powder, (see Shopping Tip)
• 1/2 teaspoon crushed red pepper, (optional)
• 1 1/4 pounds raw shrimp, (26-30 per pound; see Note), peeled and deveined
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 2 cups sugar snap peas, trimmed
• 1 red bell pepper, cut into 1-inch pieces

PREPARATION

1. Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.
2. Preheat oven to 400°F (or see Grill Variation, below).
3. To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
4. Combine corn with snap peas and bell pepper in a medium bowl.
5. Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade.) Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
6. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp is just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness"be cautious of the steam.)
7. Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
8. Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.

TIPS & NOTES

• Make Ahead Tip: Equipment: Parchment paper or foil

• Shopping Tip: Five-spice powder is typically made from fennel, cloves, peppercorns, star anise and cinnamon. It combines the five main tastes of Chinese cuisine: sweet, sour, bitter, salty and umami. Find five-spice powder in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.
• Note: To de-vein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
• Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.
• Grill Variation: Cooking in packets is great for the grill, but it’s not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.