Poaching is a cooking method where you cover your food in moderately hot liquid (160–180 °F). Poaching liquids include water, milk, wine, and broth. technique
Leftover Stuffing Patties for Eggs Benedict with Gravy is a quick and easy, creative way to use up holiday leftovers. Flavorful and moist with a crispy crust, Stuffing Patties are topped with poached eggs and finished with reheated leftover gravy.
Hollandaise Sauce is the perfect topping for Eggs Benedict, and is an excellent sauce to serve with poached fish, asparagus and broccoli as well. This version, preparing it with a blender, is quick and easy (5 minutes or less) and virtually foolproof. Plus, I add in a few special ingredients that both increase the lemony taste as well as reduce the richness from the butter. And, I include lots of "how to" - including make ahead, rewarming, thinning and thickening.
After experimenting with around a half dozen different tips on making "the perfect" poached egg, I created an approach that consistently works for me, and isn't difficult.
Pretty Poached Salmon with a flavorful Cucumber-Dill Sauce – the perfect make ahead entrée for a festive luncheon or dinner party.
A scrumptious menu featuring fresh and flavorful spring ingredients including Carrot & Radish Salad, Poached Salmon, Roasted Asparagus, Lemon Rice and more!
Poached Eggs in Italian Tomato Sauce is a quick and easy breakfast recipe created by my mom years ago. Eggs are poached in a quick sauce of diced tomatoes, garlic and herbs, then topped with freshly grated Parmesan cheese.
Try them in unexpected ways such as topping a pizza along with goat cheese or poached in red wine. Certainly, this month’s recipe for Individual Plum Tarts is a great way to make this fruit shine as a dessert.
To me, there’s nothing more rustically elegant - or delicious - for breakfast than Eggs Benedict. Toasted English muffins topped with slices of sweet Canadian bacon and delicate poached eggs, then slathered with buttery, lemony Hollandaise sauce. Poaching the eggs ahead of time and making the hollandaise sauce in a blender (then reheating shortly before serving) simplify the prep work significantly on these impressive eggs.
I usually bake salmon in the winter; mon mari cooks it on the grill in summer. I never poach it, although that’s a traditional method for cooking salmon. Mon mari doesn’t like the idea of poaching. He doesn’t like the idea of ‘boiling’ food. We struggle with soups, stews and braises…. The ‘oven poaching’ was ... Continue reading...
This is a great potato side dish - for breakfast, lunch or dinner. We love it with poached or fried eggs on top.
Poached Eggs with Crème Fraîche and Ham, a great first course or brunch dish. Eggs can be poached ahead of time if needed.
Herby Buttered Halibut Cooked Sous Vide, it's easier than you think. Try for poaching eggs, cooking meat....
This is a classic dish from the Burgundy region: simple poached eggs in red wine. We have it as a first course.Use a decent red wine.... It doesn't have to be an expensive bottle but it shouldn't be cheap plonk.
This is a quick Chicken Soup, relatively speaking. There is no long simmered stock, just a quick poaching liquid. It will serve 6 - 8 and keeps well, both in the fridge and the freezer.
Spicy tomato sauce coating poached eggs is a wonderful, warming vegetarian dish for anytime... Just add some crusty bread.
This tender, flaky salmon is 'poached' in the oven or baked in a little aromatic liquid which is then the basis of a creamy sauce.
Salmon, poached in white wine and served on a bed of lamb's lettuce with a white balsamic & caper vinaigrette