Poached

• Perfect Poached Egg Pt.2

  2007-10-26 07:23:04

  Table of contents for Perfect Poached EggPerfect Poached EggPerfect Poached Egg Pt.2 And it can splash you but it can also sort of break the egg apart. And if you gently tip the egg from another container into the water it works out a lot better. So I’ve just used a small bowl and [...]
• Perfect Poached Egg

  2007-10-25 09:45:42

  Table of contents for Perfect Poached EggPerfect Poached EggPerfect Poached Egg Pt.2 When you’re poaching eggs without an egg poacher, it can get a little bit messy. And the key to keep the white from going all over the pan in the water is to use a little bit of white vinegar. The vinegar will [...]
• Smoked Haddock, Asparagus and Poached Egg

  2007-05-12 01:00:00

  I have a real fondness for good quality smoked haddock - big fat flakes of comforting smokey, salty fish can't really be beaten. Here it is with a poached egg and some lovely fresh asparagus.
• Poached Pears

  2007-05-06 01:50:34

  Now here's a dish that conjures up memories of my high school Home Economics class. They were the days when we learnt to make things like "vegetable Soup" and I would wonder "how come there's no olive oil in this dish?". I remember learning this dish in class and thinking it was quite sophisticated. It had a French title and I kept thinking "this is what adults order in restaurants" and "how posh!". I suppose it still is considered a classic and it can be quite a light ending to a big dinner. I love the subtle flavours of the cinammon and cloves. It almost has that "mulled wine in a front of a roaring fireplace with a bearskin rug" kind of warmth. Pears are considered to be quite a versatile fruit and they do make a lot of guest appearances in a lot of dishes. Grated in bircher muesli (delicious!), baked in the oven as a pear tartin or even sliced and served with arugula and parmesan in a lively Italian salad. Depending on the types of pears you use, the poaching can take an
• Poached Pears

  2007-05-06 01:50:34

  Now here's a dish that conjures up memories of my high school Home Economics class. They were the days when we learnt to make things like "vegetable Soup" and I would wonder "how come there's no olive oil in this dish?". I remember learning this dish in class and thinking it was quite sophisticated. It had a French title and I kept thinking "this is what adults order in restaurants" and "how posh!". I suppose it still is considered a classic and it can be quite a light ending to a big dinner. I love the subtle flavours of the cinammon and cloves. It almost has that "mulled wine in a front of a roaring fireplace with a bearskin rug" kind of warmth. Pears are considered to be quite a versatile fruit and they do make a lot of guest appearances in a lot of dishes. Grated in bircher muesli (delicious!), baked in the oven as a pear tartin or even sliced and served with arugula and parmesan in a lively Italian salad. Depending on the types of pears you use, the poaching can take anyw
• RED WINE-POACHED BEEF WITH STAR ANISE, LONG PEPPER & CARDAMOM INFUSION

  2007-04-07 22:23:00

  When I first laid eyes on Ludo Levebvre’s cookbook Crave: The Feast of the Five Senses I didn’t know what to make of it. I would go into detail about the hilarious photographs (which I’m sure were not the intention and thus making it all the more sad because of it) but I have seen enough entries online treading that path, and a joke told too many times ceases to be funny (The Aristocrats aside). I think it best to present this link to SoCalorie’s An Open Letter to Ludo Lefebvre, from the May, 2005 entry from la.foodblogging.com, and leave it there. Aside from the pretty pictures, what kept me looking through this cookbook were the recipes, flavours different from what I was used to, but recognizable all the same. They looked really good, I mean, look at the guy’s creds, Lefebvre’s worked under some amazing people in some impressive places. He obviously knows what he’s doing—in the recipes, if not branding. The book was filled with spices that weren’t (yet) in my pan