My “en Papillote,” or cooking in packets, experience has been limited to seafood and one other Dorie Greenspan recipe, Brown-Sugar Squash and Brussels Sprouts, which was surprisingly delicious. I didn’t have high hopes for these vegetable packets to win any popularity contests around here. Besides detesting the forenamed Brussels sprouts and a long list of other random foods, the spousal unit has made me quite aware of his disdain for sugar snap peas. I knew I’d be the solo sampler of this dish. But when I read through the recipe for Baby Bok Choy, Sugar Snap Peas and Garlic en Papillote, there was one pesky ingredient that had me a wee bit apprehensive…the mint. Granted, I love mint desserts, but mint in this savory vegetable dish gave me pause. But I trudged ahead with the simple preparation.
Halved baby bok choy heads, sugar snap peas, small onions (or spring onions in my case) and paper thin garlic slices were tossed with olive oil, orange zest, mint sprigs, salt and pepper. The mixture was divvied onto 4 sheets of non-stick aluminum foil, sealed and baked for just 15 minutes. I pulled out the mint sprigs and dove in with my fork. There was only a subtle infusion of mint when I sampled a perfectly cooked sugar snap pea. The presentation was fresh, green and elegant. But since I used spring onions instead of “small” onions, both they and my bok choy were a bit too crunchy. I’m afraid all my greens would have been gray had I cooked till tender. Unfortunately, I could not finish the leftovers. And even the not-so-picky boomerang kid (who comes over for dinner about once a week), was unimpressed. He would have preferred his sugar snap peas just steamed. I thought these veggies looked quite lovely on a plate, but this was one of those once and done recipes. And I’m sure you all know that Bill gave this one a wide berth. Sorry, Dorie.
This recipe can be viewed on Google Books.
Update: this was quite a hit with my fellow Doristas, so if you’re tempted, please give it a shot.