Written by James on 3 February 10
This recipe starts with the Chicken Breasts Poached in Butter that I made before. Instead of serving the chicken with the pan sauce, I added a medley of colorful vegetables to the sauce, forming a delicious tomato-based sauce that tastes absolutely fantastic. If you’re looking to get several servings of vegetables in at the same time, I highly recommend it!
Written by James on 29 January 10
Some of you may have noticed that I’m increasingly cooking variations off a common theme. For example, I made Piperade and then used it in two very different dishes (Sauteed chicken and omelettes). I like this method of cooking because it helps me break down recipes into smaller pieces, thus taking what seems like a complicated process and making it much more straightforward. Also, because I cook daily, it lets me reuse the same ingredients in several interesting ways. Hopefully you find this helpful and interesting – I highly recommend it.
On to the recipe. Chicken breasts have a tendency to be tough and dry. I often find that I ruin a nice piece of chicken by overcooking it, which is surprisingly easy to do. Poaching, the process of letting the chicken simmer in butter and its own juices, avoids that problem. Further, this method provides a nice little sauce that can be poured over the chicken or combined with vegetables.
There are many different ways to poach chicken. Some involve chicken stock, water, and large casserole dishes. I have not tried any of these methods, because this method is simpler and produces great results.
Written by James on 14 January 10
I rarely poach food, but I always like trying new things so figured I’d give it a go. Why scallops? Well, first off, they’re delicious. Second, they cook very quickly, so it’s a fairly quick dish to cook. Of course, along with cooking quickly comes the danger of overcooking – and no one likes tough scallops. Make sure to watch the scallops simmer in order to avoid overcooking. There is also some variation in the size of the scallop you get, which affects how you cook them. I used New England Bay Scallops, which are smaller scallops.
Scallops also go great in a white wine sauce. Because I had some extra cooking wine around, I decided to poach the scallops in white wine and see if I could replicate a restaurant-style dish. In the end, I added a dash of lemon juice, which turned out to be the perfect finisher!
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Posted in : American,French,Poach,Recipes,Saute