And even if you're far from the Rockies, these scrumptious, earthy dishes evoke memories and dreams of this magnificent landscape. What follow are ten selections that combine an eclectic variety of spices with the succulent flavors of poultry and wild fowl. Wrapping food in parchment for baking is actually a method of steaming. It's an effective way to hold flavors close in to the food, so the herbs and seasonings permeate the entire contents of the wrapping. Foil can be used with equal success, but without the pleasing visual effect of the delicate-looking parchment paper.
Parchment is obviously more environmentally friendly than foil packaging.
Most cooking stores, as well as a growing number of grocers, carry parchment. Poultry and seafood are the best animal proteins to use with parchment. Vegetables also work well in parchment, alone or combined with proteins. I try to use several brightly colored ingredients, so they can be seen through the paper. In small bowl, whisk together the ginger, sesame oil, garlic, scallions, lemon juice, orange juice, soy sauce, and salt.