INGREDIENTS

INSTRUCTIONS

Tear off a square of plastic wrap large enough to hold the food in a
flat package (Single layer). Place the food on the plastic. Flavor  the
food with a scattering of fresh herbs and 1 tablespoon of oil or
butter. Do not season with salt and pepper as this will draw moisture
from the food. Wrap the contents securely into a flat package. Place
the package in a steamer set over rapidly boiling water and cover  (see
tip 1). Steam for the time given in the recipe or use the  general
guide (see tip 2). Carefully unwrap the (hot!) package with  the aid of
scissors or a knife. Season immediately after steaming.  ~- Recipes
from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy  Recipes for
Four-Star Food (1990: MacMillan). -- Text summarized by  and email from
kitpath@earthlink.net 2/99 to ELF, FS  TIP 1: They use a traditional
Chinese bamboo basket steamer in the  restaurant. Use any form of
steamer, purchased or improvised.  TIP 2: timing -Thin Fish: not
recommended -Thick Fish (1 inch thick):  7 mins for Halibut steak; 10
mins for Monkfish, swordfish, and salmon  steaks ~Sea scallops (left
large): 7 to 8 mins -Shrimp: 5 to 10 mins  from Medium through Jumbo
(see tip 3) -Boneless half chicken breast:  15 mins  TIP 3: Steaming
without Plastic Wrap (Shrimp only) Step 1: Arrange 6  large shrimp in a
single layer in a steamer over rapidly boiling  water and cover. Step
2: Steam for 90 seconds. Step 3: Remove shrimp  from the steamer and
let rest 30 seconds. For shrimp more well done,  cover before the
resting period.  OPTIONS: Steaming works best when the food to be
cooked is arranged  in a single layer. Don't stack scallops, for
example; instead,  arrange them in a flat package. You can, however,
top the food with a  small quantity of half-cooked cut-up vegetables
and then wrap. The  vegetables will finish cooking at the same time.
NOTES : Wrapping in plastic prevents direct contact with steam and
creates a gentle "second steaming" within the plastic. The wrapping
saves all the cooking juices. Use a plastic wrap that is heat  tolerant
-- such as a wrap formulated for use in microwave ovens.  Recipe by:
Jean-Georges Vongerichten's SIMPLE CUISINE  Posted to EAT-LF Digest by
PatHanneman <kitpath@earthlink.net> on Feb  28, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 260
Calories From Fat: 81
Total Fat: 8.9g
Cholesterol: 6.4mg
Sodium: 3720.5mg
Potassium: 1477.8mg
Carbohydrates: 24.9g
Fiber: 4.7g
Sugar: 2.4g
Protein: 21.5g