Poached

Never been as angry at a dish as I was at this one. (I mean, as angry as you can get making dinner, I guess.) Either I don't know what I'm doing with polenta, or instructions to fry polenta are mean and evil. Polenta explodes... all those little bits of corn pop pop pop in the hot oil, causing much cussing and consternation. I had a dish towel covering the arm of my spatula hand, and a piece of a

I cannot tell you how excited I am to share this lovely dish with you as my 200th post! Yay 200th post! I don't always have the best follow-through with things, so it pleases me to not only have been blogging for over a year, but to have actually learned from and shared so much with you - fantastic!And fantastic is the perfect way to describe these olive oil-poached shrimp. This was a new techniqu

This little silicone cradle lets you poach perfectly smooth and round eggs. Just brush the inside with a little oil, pour in the egg, and let sit in boiling water until firm. When the egg is done, you just turn the pod inside-out and the egg plops onto your plate as a perfect little dome. GBP 4:99 (about USD 10:-).

Poached Peaches10 peach halvesCalories/serving 58 WWpoints per serving 1Fibre: 1.9g, protein: o.8g, fat 1g10 peach halvesS ripe summer peaches, stoned and peeled, cut into halves3 tablespoons water1 tablespoon granular sugar substitute1 teaspoon almond essence1. Place the peaches and water in a small saucepan. Simmer, covered, for 20 minutes.2. Add the sugar substitute and almond essence to the l

Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt and pepper, dip them in egg beaten with a tablespoonful of water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat.Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table.Cream sauce may be used in the place of tomato sauce.

I used to adore pasta and would indulge several times a week but recently found every time I ate it recently it just too heavy and stodgy so I began searching for a lighter and different alternative to the traditional tomatoe sauce or pesto and this is what I found.  It was delicious. 400g dried penne [...]

At least a few of the cricket fans of Chennai(like me) would have been disappointed on hearing the news that son of the soil, Dinesh Karthik is not part of Chennai Super Kings Squad. (Read my disappointment on hearing the news @ Where is Dinesh Karthik???). And their misery would have been increased further on hearing the news that Robin Singh, another ex-Tamilnadu cricket team player(residing in Chennai) was poached by the rival team from Hyderabad.Hyderabad gives its reasons for signing Robin Singh at Cricinfo,'Hyderabad, who bought Australian allrounder Andrew Symonds for US$1.35 million, said Singh was their "logical choice" for coach. "Former Hyderabad offspinner and domestic veteran Kanwaljit Singh will assist Robin," Mohanraj, a former Ranji opener for Hyderabad, said. "Robin is a

My partner could have neither dairy products, nor anything with wheat (i.e., flour). Pretty well wipes out the dessert category — my favorite thing to cook! This was the one thing I found which I could make for him, and we both loved it! 2 cups apple cider or apple juice 1 stick cinnamon or [...]

Toast some slices of bread and spread some butter on them. Boil in salty water some poached eggs until the glairs become solid and remove them with slotted spoon. After that put them on the toasts and sprinkle with pepper. Then fry some red pepper in hot butter and pour it on the eggs. Serve them hot.

Cut some pieces of bacon in squares (6-7 cm long and 0,5-1 cm thick) and put them to fry in hot oil until they get crunchy. Then strain them in a plait warm plate. After that break some eggs (1 egg for 1 bacon) in very hot oil until the glairs become solid and remove them with slotted spoon. Strain the eggs and put them on the fried bacon. Sprinkle with pepper and finecut parsley. Serve them hot.

Break the eggs in boiling salty water and add 1 tablespoon vinegar. Wait until the eggs cover with a veil and remove them with slotted spoon. Beat some yoghourt with salt and pounded garlic. Then pour it in a soup plate and put the eggs above. Then fry some red pepper in hot butter and pour it on the eggs. Sprinkle with pepper and finecut parsley. Serve them hot.

This poached salmon recipe is extremely simple, very low cal, and tastes great cold or warm. You can try it cold with an aioli or a creamy dill sauce.Weight Watchers Easy Poached Salmon recipeMakes 4 servingsIngredients1 salmon fillet1 lemon, sliced4-5 sprigs fresh dill6-8 slices pickled ginger (optional)1 cup white winePreparation1. Place lemon slices, dill and ginger in a foil pan that has been sprayed with cooking spray.2. Place salmon on top.3. Add wine and then fill pan with water until the fish is completely covered.4. Cover with foil and poke knife holes all over the foil to allow steam to escape.5. Put in oven at 350 for approximately 25 minutes (cooking time depends on the thickness of the fillet - if the fish flakes easily with a fork, then it's ready).WW POINTS per serving: 3Nutritional information per serving: 146 calories, 2.8g fat, 1.3g fiberPhoto credit: HeatherFeather[Recipe source]

Ingredients :3 cups water2 Tbsp. pure vanilla extract1 cup sugar4 - 6 ripe pears, peeled, sliced in half and coredCombine water, vanilla and sugar in a saucepan. Cook over medium heat until sugar is dissolved. Add pears and simmer for 20 minutes. Remove fruit and set it aside to cool. Heat syrup until it thickens slightly. Place fruit in dessert bowls and pour syrup over top of fruit.Tips : Hey, at least I didn't tell you to add whipped cream on top of the syrup. Use your favorite sugar substitute.

2 c white vinegar 10 whole peppercorns 2 bay leaves 1 bunch parsley 1 carrot, diced 2 md onions, peeled, coarsely chopped 3 ribs celery, coarsely chopped 3 garlic cloves, peeled 3 tb salt 4 1 1/2 lb lobsters (live) 1 c Sauternes 2 oz peeled fresh ginger, julienned 1 lb cold butter, cut into small pieces 2 limes, zest grated and juice reserved salt to taste pepper to taste 1 [...]

2 c white vinegar 10 whole peppercorns 2 bay leaves 1 bunch parsley 1 carrot, diced 2 md onions, peeled, coarsely chopped 3 ribs celery, coarsely chopped 3 garlic cloves, peeled 3 tb salt 4 1 1/2 lb lobsters (live) 1 c Sauternes 2 oz peeled fresh ginger, julienned 1 lb cold butter, cut into small pieces 2 limes, zest grated and juice reserved salt to taste pepper to taste 1 [...]

Despite being a big fan of poached eggs in general, and especially on toast or on corned beef hash, the idea of a poached egg in my salad always squidged me out. Which is odd, now that I think about it, because I like hard-boiled eggs in my salad... so it shouldn't have been too much of a leap to try poached. Muh. At any rate, Dave and I watched Emeril prepare one night. We don't normally watch

Ingredients1 quart clams.4 cups milk.1 slice onion.1/3 cup butter.1/3 cup flour.1 1/2 teaspoons salt.1/8 teaspoon pepper.Few gratings nutmeg.Whites 2 eggs.Clean and pick over clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.

Every once and awhile I come up with a piece that is really fun to paint which required almost no effort. This still life of a toast and a poached egg is an example of a painting the exemplifies texture, color and a strong compositional design. The texture of the canvas over wood (part of my new series..CoW) is perfect for this type of painting. Please enjoy.Click Here to Bid

Prep and Cook Time: 20 minutes Ingredients: 6 cups chopped collard greens (stems removed) 1 medium onion cut in half and sliced thin 6 fresh shiitake mushrooms, sliced medium thick stems removed 4 fresh free range chicken eggs about 4 cups water 1 TBS apple cider vinegar, or any white wine vinegar Dressing 1 TBS fresh lemon juice 1 TBS minced fresh ginger 3 medium cloves garlic pressed 1 TBS soy sauce 1 TBS extra virginolive oil salt and white pepper to taste Directions: -Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.-While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.-Mix together lemon juice, ginge

Prep and Cook Time: 20 minutes Ingredients: 4 free range chicken eggs 1 tsp light vinegar (rice, apple cider, or white wine) about 4 cups water 1 cup thinly sliced leeks, about 1 large leek, white part only 6 medium cloves garlic, sliced 4 cups chopped kale 3 +1 TBS chicken broth 2 TBS fresh lemon juice salt and black pepper to taste Directions: -Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. -When done season with salt and pepper.-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk h

Good Friday to you all! Happy Mother's Day a bit early! It's time for another Favorite Ingredients Friday recipe exchange!Upcoming Themed ScheduleMay 18- Memorial Day edition (foods to take to the beach or lake, snacks for car rides)June 1- Freezer cooking meals (bulk meals that freeze easily)June 15- Refreshing drinksJune 29- 4th of July editionMy recipe this week is inspired by a trip we're taking to Mexico (we leave today and are gone through Monday)! While in Mexico, we'll probably do a bit of deep sea fishing and hopefully catch some sea bass. I'm taking this recipe with us to Mexico. I hope we catch some fish!Poached Sea Bass with Lemon ButterSource: Food & WineIngredients 1 quart water2 cups dry white wine1 large leek, split lengthwise, thinly sliced crosswise1 large carrot, thinly sliced1 bay leafEight 4 ounce sea bass or cod fillets with skin4 tablespoons unsalted butter3 tablespoons fresh lemon juice2 hard-cooked eggs, chopped2 tablespoons chopped parsley2 tablespoons c

This recipe goes well with any mild fish fillets like bass, flounder, crappie or any white fish. We used to make this a lot when we lived in CT where 9-10 pound large-mouthed bass were plentiful. Also is great with thin boneless pork loin chops. Ingredients for white wine sauce: 4 TBS Butter4 TBS Flour1-1/2 Cup milk1/2 Cup white wine2 tsp dill seed1/2 tsp onion powderSalt to taste1/8 tsp or less of white pepperDash of nutmeg Make a roux by melting butter, remove from heat source, then whisk in the flour, salt and white pepper. Return to the heat source, then add the milk, nutmeg, onion powder and dill seed. Whisk continuously until it thickens; add wine and continue to whisk. Once thickened to a medium sauce, remove from heat. You may need to add more milk if the sauce gets to thick. But remember, the potatoes and the fillets will release additional moisture during the poaching process. Other ingredients: 4 Medium to large fish fillets3 Medium peeled potat

He did it on purpose, waiting for me to go piss to call one of my new boys, Nikolas, over for a conference and to arrange a date. Thereby circumventing my exorbitant commission of 200 Kč or around 7 Euros. I wasn't angry at Nicholas - he's brand new and I hadn't really gotten around to covering the basics with him. I was angry at this stuck-up, preening Spaniard who was too cheap to do the right thing. I was told later that the other punters at his table berated him and told him that's not the way things are done, but he seemed unfazed. This winter he'd also stiffed Miro after Miro helped him find a boy. He later paid up, again after being scolded by his friends, but not without making it clear that he was doing Miro a favor. The man's a dick and he'll either pay the extra 200 when he does biznis with Nicholas or he won't have biznis with him at all. I'll pay Nicholas not to have sex with him. The sex biznis is always in a delicate power balance; when you tip the scale one wa