CHEF JOHN'S POACHED EGGS
Here's a new and improved version of our poached egg method. Nothing too complicated here; we pretty much poach eggs like everybody else, except we've got a little step in the middle that makes it easier if you're doing this for a larger group.
Provided by Chef John
Categories Breakfast and Brunch Eggs
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a bowl with ice water.
- Fill a saucepan with cold water and place over medium heat; stir in vinegar and salt. Bring to a gentle, slow simmer and reduce heat to low.
- Break each egg into a separate small ramekin; place a ramekin close to the surface of the water and gently pour egg into the simmering water. Let egg white set for a minute or two and use a silicone spatula to gently lift egg from the bottom of the pan to prevent sticking. Cook until white is firm and yolk is runny, about 6 minutes.
- Lift poached egg from water using a slotted spoon and transfer gently to bowl of ice water to stop the cooking process. Reheat eggs for 1 1/2 to 2 minutes in very gently simmering water and remove with a slotted spoon. Tap bottom of slotted spoon containing egg on a dry paper towel to remove any excess water before serving.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 0.6 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 651.5 mg, Sugar 0.4 g
SPICED POACHED PEACHES
This fragrant fruit dessert is served with star anise yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
- Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
- Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
- Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
- To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds.
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
- Photograph by Christopher Testani
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE W/ PISTOU
It took me longer to type the title of this than to make it! Very good brunch or breakfast recipe from Bon Appetit (August 2008). Pistou is France's version of pesto.
Provided by mary winecoff
Categories Breakfast
Time 13m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Puree basil, garlic and oil in mini-processor until very smooth. Season with salt and pepper to taste.
- Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
- Place hot toast on plates. Top each with Parmesan. Transfer 2 eggs, well drained, to each piece of brioche. Sprinkle egg with salt and pepper. Drizzle with some of pistou and serve.
Nutrition Facts : Calories 782.1, Fat 53.5, SaturatedFat 9.3, Cholesterol 423, Sodium 750.2, Carbohydrate 53.2, Fiber 3.3, Sugar 1, Protein 21.6
PEACH-TOPPED PORK CHOPS
With fresh peaches and sweet caramelized onions, these pork chops from Frankie Mann of Warrior, Alabama are sure to be a hit with folks of all ages. "Even the finicky ones like this," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil for 4-5 minutes or until crisp-tender. Remove and keep warm. Sprinkle both sides of pork chops with salt and thyme; add to skillet. Cover and cook for 6-7 minutes on each side or until a thermometer reads 145°. Remove and keep warm. , In the same skillet, combine the peaches, sugar, vinegar and pepper. Bring to a boil. Reduce heat; cook and stir for 2-3 minutes or until thickened. Return pork and onion to the pan; heat through.
Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 328mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
POACHED PEACHES WITH CREAM CHEESE FILLING
Chocolate chips and confectioners' sugar add to the natural sweetness of these perfectly poached peaches. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the water, sugar, vanilla and cinnamon; add peaches. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until peaches are tender. Remove peaches with a slotted spoon; cool to room temperature. Discard cooking liquid. Halve, pit and peel peaches; refrigerate until chilled., In a small bowl, beat the cream cheese, confectioners' sugar, chocolate chips and orange juice until blended. Pipe or spoon into peach halves. Sprinkle with additional cinnamon.
Nutrition Facts : Calories 135 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 91mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
PORK CHOPS AND CREAMY SPINACH RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, cream cheese, salt, pepper, thick-cut pork chops, mashed potato
Provided by Lucia Plancarte
Categories Dinner
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a medium pan over medium heat. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the spinach and cool until wilted.
- Add the cream cheese and stir until melted. Season with salt and pepper. Remove the pan from the heat and let cool.
- Make a slit on the side of each pork chop to make a pocket, but do not cut all the way through.
- Fill the pork chops with the spinach mixture. Season with salt and pepper on both sides.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Working in batches, sear the pork chops until golden brown on both sides. Transfer to a baking sheet.
- Bake the pork chops for 20 minutes, or until cooked through.
- Serve the pork chops with mashed potatoes.
- Enjoy!
Nutrition Facts : Calories 595 calories, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 38 grams, Sugar 1 gram
POACHED EGGS AND PARMESAN CHEESE OVER TOASTED BRIOCHE WITH PISTOU
Provided by Bon Appétit Test Kitchen
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Puree basil, garlic, and oil in mini processor until very smooth. Season pistou to taste with salt and pepper.
- Add enough water to medium skillet to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
- Place hot toasts on plates. Top each with Parmesan. Using slotted spoon, transfer 2 eggs, well drained, to each piece of brioche. Sprinkle eggs with salt and pepper. Drizzle with some of pistou and serve.
POACHED CHICKEN BREAST
Poached chicken has much more flavor and a better taste than boiled chicken. If you want to eat more lean protein, give this recipe a try. I like to eat the veggies!
Provided by Ace
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Combine chicken stock, water, yellow onion, celery, carrots, tomato paste, salt, peppercorns, and bay leaf in a large pot; bring to a gentle simmer. Decrease heat to medium-low and simmer, checking the flavor occasionally, until vegetables are slightly tender, 30 to 45 minutes.
- Bring stock to a boil and add chicken, pouring in more water if chicken isn't completely covered in liquid. Bring poaching liquid to a boil; remove pot from heat and cover tightly with a lid until chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 322 calories, Carbohydrate 14.4 g, Cholesterol 132.5 mg, Fat 3.9 g, Fiber 4.4 g, Protein 55.2 g, SaturatedFat 1.1 g, Sodium 2786.5 mg, Sugar 7 g
BAKED ORZO AND PARMESAN CHEESE
Make and share this Baked Orzo and Parmesan Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over medium heat.
- Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
- Add in the orzo; stir constantly/cook 1 minute longer.
- Add in broth, salt and pepper to taste; bring to a boil.
- Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
- Add in Parmesan and parsley; stir.
- Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.
CHICKPEAS AND CHARD WITH POACHED EGGS
You can cook the chickpeas a day or two in advance; pick up at the step where you sauté the onion and garlic.
Provided by Sara Kramer
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1". Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 teaspoons salt and continue to simmer until chickpeas are tender, 10-20 minutes. Remove from heat; discard lemon, onion, and bay leaves.
- Meanwhile, heat remaining 1/4 cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, baharat, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8-10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5-8 minutes.
- Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more. Add barberries; cook until leaves are wilted, 5-8 minutes.
- With mixture at a gentle simmer, use a spoon to make 8 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt.
- Spoon chickpeas and chard into bowls, top with eggs, labneh, and marjoram, and season with pepper.
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