Poached Eggs Breton

Ingredients

4 eggs
4 artichoke hearts, boiled
butter
1 slice cooked ham (about 4 oz)
2 tablespoons grated Parmesan cheese

Garnish

1 hard-boiled egg
parsley sprigs

Method

  1. Poach 4 eggs.
  2. Cook the artichoke hearts in butter for a moment.
  3. Cut the ham into 4 and place a piece on each artichoke heart.
  4. Put the poached eggs on the ham.
  5. Sprinkle with Parmesan cheese and pour over piping hot melted butter.
  6. Garnish the serving platter with quartered hard-boiled eggs and parsley sprigs.

Makes 2 to 4 servings.

Source: The Cook’s Book


Today’s Comic

Poached Chicken Salad Toast with Peaches

Ingredients

4 cups chicken broth or stock
3 sprigs fresh flat-leaf parsley
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
2 pounds bone-in, skin-on chicken breasts (about 2 large breasts)
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons mayonnaise
1-1/2 teaspoons whole-grain Dijon mustard
1 teaspoon kosher (coarse) salt, plus more if needed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 large peach, unpeeled, finely chopped
1 fresh red or green chili (such as a Fresno, Thai bird’s-eye chili, or a jalapeno), finely chopped (seeded for less heat)
4 (3/4-inch) thick slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread

Method

  1. Make the poached chicken salad: In a deep, wide, and straight-sided pan or large saucepan, bring the chicken broth, parsley sprigs, coriander seeds, fennel seeds, and peppercorns to a simmer over medium-high heat.
  2. Add the chicken. (The braising liquid should just cover the meat. If it doesn’t, add just enough water to cover.) Reduce the heat to low and gently poach the chicken for 20 minutes. Steam should rise from the surface of the liquid, but you don’t want to see any bubbles.
  3. Remove from the heat and let the chicken sit in the poaching liquid until both are close to room temperature, about 30 minutes.
  4. Remove the chicken from the poaching liquid and discard the skin. Shred the chicken into long strands (discard the bones). Place the chicken in a medium bowl and let cool completely.
  5. In a small bowl, whisk together the olive oil, mayonnaise, mustard, salt, pepper, cumin, and ground coriander.
  6. Add the dressing to the chicken and using your hands, toss to combine, making sure all the chicken gets coated. Taste and adjust the salt if needed.
  7. Add the peach, chili, and basil, and toss to combine.
  8. Toast the bread. Top each toast with chicken salad and serve.

Makes 4 servings.

Source: Toast The Cookbook

French-style Chicken in Bladder (Poularde en Vessie)

Ingredients

1 chicken 1.3 kg
1 pork bladder
50 g black truffles
150 g of stuffing ground meat (purchased from the pork butcher)
50 ml cognac
50 ml Madeira
1 onion
2 leeks
2 carrots
1 turnip
2 sprigs of fresh tarragon
200 or 300 ml broth
salt and pepper

Method

  1. Soak the pork bladder for 8-10 hours in cool water, then pat it dry. Clean the chicken. Reserve the liver and the heart.
  2. Thinly slice about four or five shavings of fresh truffle on a mandolin. Slide the truffle under the skin of the chicken. Lightly season the interior with salt and pepper.
  3. Finely chop the liver and the heart, mix them with the stuffing. Add a few chopped tarragon leaves and the rest of the truffles.
  4. Stuff the chicken and truss it. Put it in the bladder. Pour the cognac and the Madeira into the bladder. Close the bladder tightly by tying the open end with a string.
  5. Put the chicken, vegetables and the broth into a pot. Bring slowly to a boil and cook for 40 to 45 minutes. The bladder must remain intact and swollen, take care not to puncture it.
  6. When the cooking is finished, remove the bladder, unfasten it and take out the chicken. Pour the juice contained in the bladder into a bowl.
  7. Remove the stuffing from the chicken and pass it through a food mill.
  8. Put the collected juice and the stuffing into a sauce pan. Cook to reduce to make a sauce. Season the sauce to taste.
  9. Carve and plate the chicken. Serve the chicken with the sauce.

Makes 6 servings.

Source: Marie Claire

Poached Salmon with Melon Salsa

Ingredients

2 green (spring) onions, thinly sliced, including green portions
1-1/2 teaspoons chopped fresh mint
1 teaspoon grated fresh ginger
3 tablespoons grated lime zest
1-1/2 lb salmon fillets, skinned and cut into 6 pieces

Melon Salsa

1 honeydew melon, about 3 lb, peeled, seeded, and cut into 1/2-inch cubes
1 yellow bell pepper, seeded, stemmed, and cut into 1/2-inch squares
1/4 cup lime juice
1/2 red (Spanish) onion, chopped
1 jalapeno chili, minced
2 tablespoons chopped fresh mint

Method

  1. Preheat an oven to 450°F (230°C).
  2. In a small bowl, toss together the onions, mint, ginger, and lime zest.
  3. Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
  4. To make the salsa, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno, and mint.
  5. To serve, transfer the contents of each packet onto an individual plate. Top each with an equal amount of the salsa.

Makes 6 servings.

Source: Mayo Clinic

French Toast with Poached Cherries

Ingredients

4 free-range eggs
1/3 cup milk
1-1/2 Tbsp coconut oil
8 X 1-inch thick slices whole-grain bread
1/3 cup Greek-style yogurt

Poached Cherries

1 Vanilla bean
2 medium oranges
1/2 cup water
1/4 cup pure maple syrup
9-1/2 oz cherries

Method

  1. To make poached cherries, split vanilla bean lengthwise and scrape out seeds. Reserve seeds for french toast.
  2. Thinly peel a strip of rind from one orange. Squeeze juice from oranges, you will need 1/2 cup juice.
  3. Place vanilla bean, rind, juice, the water and syrup in a small saucepan. Bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes.
  4. Remove from heat and stand for 10 minutes.
  5. Preheat oven to 120ºC/250ºF. Place a large wire rack over an oven tray.
  6. Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined. Whisk in milk.
  7. Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time into egg mixture, turning until soaked. Drain away excess.
  8. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to warm wire rack and keep warm in oven.
  9. Repeat step 7 and 8 with remaining oil, bread and egg mixture.
  10. Serve french toast with poached cherries and yogurt.

Makes 4 servings.

Source: Everyday Power Foods