Poach

Pickled Garlic Cloves

Sarah Hoff — Fri, 22 Feb 2013 19:49:22 +0000

Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar. Serve as part of an antipasti spread or chop and add to pasta salad, vinaigrettes or stir-fries. Use the freshest garlic you can find to make the best pickles.

Mirin-Poached Salmon with Spring Salad

Sarah Hoff — Fri, 22 Feb 2013 18:46:59 +0000

Mirin-Poached Salmon with Spring Salad

Poaching fish with a little flavorful liquid may be the easiest way to cook fish! This quick poached-fish recipe stars salmon, but tuna, mahi-mahi or cod work just as well. Look for pea sprouts, also called “pea shoots,” at farmers’ markets and in well-stocked supermarkets. Or use 1 more cup thinly sliced snap peas instead.

Pickled Ginger

Erin McCormick — Wed, 13 Jun 2012 17:33:24 +0000

Pickled Ginger

Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser between sushi courses. This pickled ginger recipe has no added dyes, unlike store-bought pickled ginger, which often contains food dye.

Poached Salmon with Fresh Herb Salad

Nifer — Mon, 20 Feb 2012 20:11:48 +0000

Poached Salmon with Fresh Herb Salad

Gently cooking salmon in a savory broth keeps the fish moist and tender. Serve it warm or chilled with the salad of fresh herbs.

Bistro Salad Crepes

Erin McCormick — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

Lavender-Poached Peaches & Blackberries

Erin McCormick — Fri, 24 Jun 2011 19:35:26 +0000

Lavender-Poached Peaches & Blackberries

Serve this colorful lavender-spiked blackberry-peach compote at a brunch or with small scoops of vanilla frozen yogurt for a glorious yet healthful dessert. If you can, choose freestone over cling peaches for this recipe: the pits will pull out more easily, which helps keep the peach halves intact. Recipe by Nancy Baggett for EatingWell.

Grilled Mussels with Salsa Verde

Erin McCormick — Wed, 20 Apr 2011 17:50:45 +0000

Grilled Mussels with Salsa Verde

This is a fun little appetizer of mussels roasted with salsa verde, a bold-flavored Italian sauce made with lots of fresh herbs, garlic and anchovies. We blanch the garlic in this version to give it a more subtle flavor that doesn’t overpower the mussels. The bonus in this recipe is that you get leftover mussel broth, which is a delicious base for seafood soups and sauces.

Italian Salsa Verde

Erin McCormick — Tue, 19 Apr 2011 14:36:44 +0000

Italian Salsa Verde

Not to be confused with Mexican salsa, this traditional Italian sauce is full of fresh herbs, capers, lemon, garlic and anchovy. It’s delicious on all kinds of grilled, pan-seared or roasted meats, fish and vegetables. We blanch the garlic in this version to give the sauce a more subtle flavor, so it’s not overpowering.

Asparagus-Goat Cheese Soufflés

Erin McCormick — Wed, 16 Feb 2011 21:15:54 +0000

Asparagus-Goat Cheese Soufflés

Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a tangy vinaigrette for a light supper or a special brunch. Though these are wonderful either way, the addition of truffle oil is spectacular and decadent-tasting.

Asparagus Salad Topped with Poached Eggs

Erin McCormick — Wed, 16 Feb 2011 20:40:10 +0000

Asparagus Salad Topped with Poached Eggs

This asparagus salad topped with poached eggs is satisfying yet light, making it a nice option for lunch, brunch or even dinner with some crusty bread. Roasting brings out a toasty flavor in the asparagus. We like this salad with medium-set poached eggs so the yolks are still a little runny, but poach your eggs for the full 8 minutes if you prefer hard-set yolks.

Asparagus & Salmon Spring Rolls

Erin McCormick — Fri, 11 Feb 2011 16:53:21 +0000

Asparagus & Salmon Spring Rolls

These spring rolls are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs. Spring rolls look impressive when you put them out for a party, but they are actually easy to make. To simplify the process, lay out all the ingredients you need to make the rolls near your work surface before you begin.

Poached Cod & Asparagus

Erin McCormick — Fri, 11 Feb 2011 16:36:41 +0000

Poached Cod & Asparagus

In this recipe, we poach the cod right on top of the asparagus. The result is perfectly cooked cod and tender-crisp asparagus. The sauce is our take on beurre blanc—a traditional French sauce made with wine and lots of butter. Ours uses a little cornstarch for thickening and a judicious amount of butter for flavor.

Chocolate Decadence

Erin McCormick — Thu, 16 Dec 2010 20:56:53 +0000

Chocolate Decadence

Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, here is an enlightened rendition with deep bittersweet chocolate flavor and that dense melt-in-your-mouth texture so characteristic of the genre. No one will guess it’s healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it’s completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.

Candied Orange Peel

Erin McCormick — Thu, 16 Dec 2010 20:49:34 +0000

Candied Orange Peel

Candied orange peel makes an attractive garnish for many desserts.

Chicken, Mushroom & Wild Rice Casserole

Erin McCormick — Mon, 16 Aug 2010 21:55:02 +0000

Chicken, Mushroom & Wild Rice Casserole

In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.