According to Maslow's Hierarchy of needs theory, social needs are on the third rung of the five rung human need ladder. Of the social needs, gift giving plays some part in the roles of acceptance and affection.

What better gift to give than the gift of food, and what better way to give it than gift wrapped. Kind of a roundabout way of getting to the subject but follow me on this train of thought. One way of cooking fish, vegetables and pieces of meat is by wrapping it in parchment and letting it steam in its own juices.

Not only is it a healthy way to eat, but the flavor and aroma is compacted into a small pocket, which can only be released by the recipient of the entree. Just like opening gifts on a holiday, opening a gift of food individually wrapped for one's pleasure and enjoyment can be fulfilling to both one's mind and body.

Most cookbooks have only about one or two recipes that call for food to be cooked in parchment or “in a pouch.” Cooking something “en Papillote” (French) or “al Cartoccio” (Italian) can take a little more time to prepare but actually less time to cook. This variation of steaming includes the main item, a broth or sauce and an additional flavoring whether it be vegetables or herbs.

Some heftier items like potatoes may need to be parboiled and meats will definitely need to be seared.

Vegetables will need to be thinly sliced due to the short cooking time; slicing on a mandoline or a fine julienne cut would work perfectly. Vegetables with large amounts of water, like spinach, should be used sparingly because the water will drown out the taste of the main item.

The broth or sauce can be just about anything. Stocks like fish or chicken can be purchased in cans or cartons and used for a great multitude of other items as well as flavoring the savory parchment pouch. Some thick prepared sauces like a fruit sauce or a citrus sauce can be used and will thin out when the main item starts to sweat. Herbs and spices can be used to punch up the flavor and add another level to it.

Fish are the most commonly used main items for the parchment cooking. Fish that are medium dense and flaky work best. The fish and shellfish available in this area through the grocery stores are tilapia, salmon, orange roughy, mahi mahi, haddock, scallops, clams and cod.

Thankfully we live in an area that abounds with lakes. Trout, both lake and rainbow, perch and catfish are widely available if you have the patience to sit outside by a body of water. Just don't forget to get a fishing license or you could get in trouble. If not, they are also in grocery stores.

Cooking in parchment is great for vegetarians as well. Along with the prepared vegetables available, firm tofu can be used as your main item. Tofu is a great source of protein and has the chameleon ability to take on any flavor. Couscous, semolina beads, is a great starch for cooking in parchment because the steam created in the package helps to keep the couscous light and fluffy.

Other items that may be cooked in a pocket are chicken, lamb and small cuts of tender beef. These items will need to be cooked longer. Aluminum foil is recommended for these items; it may not look as pretty but the foil responds better to heat and the package will not brown.

As mentioned above, these items will need to be seared and the foil pocket will finish the cooking process while maintaining the nutritional juices.

Cooking in parchment paper takes a little trial and error. The basics to cooking are a hot oven and a small window of time. The first step is to prepare the parchment. Parchment can be purchased in the same aisle as plastic wrap. The parchment should be cut 6 inches longer than length and 4 inches wider. So if a filet is 4- by 3-inches then the parchment should be 10- by 7-inches; err on the larger side. Just like wrapping a present, it is easier to work with more wrapping paper than scrimping with less.

Now fold the parchment in half with the fold to the left; like opening a book. A fat is not necessary to be used but a flavored butter is a nice treat. Mix softened butter with an herb(s) of your choice and refrigerate. Place the main item inside the book, add a tablespoon of the flavored butter and then any other vegetable. Crimp the edges together to create a secure pocket; if needed the item may be refrigerated for baking later. In a 500 degree oven, place the pouch on a baking sheet and bake until the pouch puffs up and browns.

The cooking process will take 5-8 minutes depending on the thickness of the main item and the amount of added ingredients used in the pouch. If curious, cut a small slit in the parchment to test the fish for doneness. Transfer the parchment pocket to a plate and serve immediately.

Open carefully and let the concentrated aroma waft in your and your guests' faces. Just like a present, it will excite and surprise.

Valerie Usowski , an Auburn native, is the banquet manager at the Auburn Holiday Inn and a Culinary Institute of America graduate.