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Recipes Involving Poaching

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Q: I need some recipes using poaching, braising or blanching…?
Any kind would do.


Q: Easy recipe for poaching pears?
I want to pacoh pears with wine ofcourse. I cant seem to find a good easy recipe that doesn’t call for crazy stuff. I certainly do not want cloves or anything like that. Just a simple recipe….

A: Poaching
Wine, fruit juice or water all work well for poaching pears. Red wine and some juices will color them, which can add visual appeal. As desired, add ground spices, whole cloves or cinnamon sticks to the poaching liquid. Rub peeled and cored whole pears with lemon juice (this is optional with Asian pears), place them in simmering liquid and cook, partially covered, until easily pierced with a knife, about 15 to 20 minutes. Turn the pears once during cooking and baste occasionally.

Q: Tender fish to steam or poach. Any suggestions and recipes?
I am looking for the best fish to poach or steam (the most tender fish when cooked). Any suggestions?

A: Any fresh fish fillets will poach or steam to tenderness.

The secret is in the timing. You want them out of the pan, or off the heat just before they a cooked through.

They will continue to cook for a few more minutes.

Q: What are some tasty egg recipes for breakfast?
I don’t like the taste of eggs that much, but I know they are good for you, and they keep your hunger at bay until lunch. I don’t like fried, sunny-side up or poached eggs, but I will sometimes eat scrambled and even hard-boiled. I do like deviled eggs. I need these recipes to be quick and easy or something I can make at night and re-heat in the morning.

A: Try this casserole, and then you can microwave it quickly in the morning if you cut the casserole into servings and individually package it up.

12 eggs
1 package turkey bacon, diced, fried well until very crisp (15 minutes at least, stirring constantly)
1 bunch green onions, diced
1 diced large tomato
dash of dried basil
salt, fresh ground pepper
8-12 ounces shredded sharp cheddar cheese

mix all ingredients except cheese and pour into a buttered 9X13 pan. Top with cheese, cover with foil. Bake at 350 until set in the middle. Remove foil 10 minutes before taking out of the oven. The whole casserole usually takes about 45 minutes to bake. You can serve it hot, or cut it up and store it and take one square out every day for breakfast.

Q: What are some good recipes for someone with diverticulitis?
My friend is suffering from diverticulitis [inflammation in his intestine], that prevents him from eating many kinds of foods. He essentially is limited to baby foods, soft vegetables, apple sauce, poached fish… nothing hard, nothing spicy, nothing with seeds.. He HATES this diet. Can somebody help me be creative and come up with some recipes that take advantage of this high fiber, low residue diet he has to be on?

A: enriched refined white bread, buns, bagels, english muffins
plain cereals e.g. Cheerios, Cornflakes, Cream of Wheat, Rice Krispies, Special K
arrowroot cookies, tea biscuits, soda crackers, plain melba toast
white rice, refined pasta and noodles
avoid whole grains

fruit juices except prune juice
applesauce, apricots, banana (1/2), cantaloupe, canned fruit cocktail, grapes, honeydew melon, peaches, watermelon
avoid raw and dried fruits, raisins and berries.

vegetable juices
potatoes (no skin)
alfalfa sprouts, beets, green/yellow beans, carrots, celery, cucumber, eggplant, lettuce, mushrooms, green/red peppers, potatoes (peeled), squash, zucchini
avoid vegetables from the cruciferous family such as broccoli, cauliflower, brussels sprouts, cabbage, kale, Swiss chard etc
Meat and Protein Choice:

well-cooked, tender meat, fish and eggs
avoid beans and lentils
Avoid all nuts and seeds, as well as foods that may contain seeds (such as yogurt)

Q: I am poaching chicken breasts right now..what should I do with them?
I have 3 chicken breasts cooking in the oven, they have garlic salt, pepper, and oregano on them, and a little water in the pan, tightly covered with foil and baked at 375 degrees for 30 minutes. (I’ve found they stay moist and juicy that way!)

Now what it a good recipe I can make with these? I would be willing to run to the store to pick up a few ingredients if I found the right recipe. The other person eating this tonight is my boyfriend, and he is a bit picky…doesn’t like mushrooms and not too many vegetables.
Any suggestions?

A: quesadillas…mix them with some salsa and cheese and put them in some tortillas…mmmmm

Q: How do I make some good poached eggs?
I know there is a couple methods to poaching eggs, but I’ve never tried any of them. Could somebody give me a simple poached egg recipe to start with? Thank you!

A: Poached eggs are a classic breakfast but are also great in a salad. Fill a nonstick pan about halfway with water. Add a splash of vinegar, but not too much or the eggs will taste pickle-y, and a pinch of salt and bring to a simmer.

Adjust the heat to a low simmer, not boiling. Crack the egg into a cup or small bowl. The fresher the eggs, the better they’ll look when poached.

Slip the egg into the water and leave it undisturbed until cooked to the desired degree. You can also use a traditional egg poacher or cut out a can as a mold so the egg cooks in a perfect round.

Use a slotted spoon to lift the egg from the poaching liquid.

Use your fingers to trim the loose white from the edge.

Pat off any excess liquid and serve.

(Check out the site listed below for pictures that illustrate these directions)

Q: Recipe for pears poached in almond tea with ricotta and/or marscapone?
I think this recipe was in Cooking Light magazine several years ago. You poached the pears in Celestial Seasonings Almond Tea. It also called for sugared almonds. I can’t find the recipe — but would like to make it again.

A: I couldn’t find the one on Cooking Light either, but maybe this one would work: (I even searched the Celestial Seasonings website recipes, but they don’t have a poached pears recipe.)

Q: Anyone have a perfect poached egg recipe?
I prefer not to prepare in a microwave.

A: Perfect Poached Eggs

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

Pour 2 tablespoons of vinegar into the poaching water.
Crack open eggs one at a time, into a small bowl.
Bring the water to a boil, then reduce temperature.
When water reaches a gentle simmer, pour egg into a ladle.
Gently transfer eggs into simmering water.
The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
Poach the eggs for 3 minutes spooning the simmering water over the eggs.
When the whites become opaque and feel firm to the touch they are done.
Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
Serve immediately.

Q: I need a recipe for poached salmon without wine?
I want to make poached salmon but I don’t have wine. Is it possible to make it without wine?
Wow Nick, that site looks awesome!

A: use olive oil and vinegar

Q: Is there a good recipe for poached fish with creamy sauce?
It is better if u tried it yourself.

A: Well, I use this recipe. It’s a kind of variation I use for red meat, fish, chicken…..I love it, so I use it on anything!LOL. Just season your fish with salt and pepper, Dill goes nice with fish also. Use heavy whipping cream, pour the cream into a skillet, add the fish, paoch slowly, not too long as it will fall apart. Remove fish, thicken sauce with a little corn starch mixed with a little water. You can use this for alsorts of meats. Add chillies for a kick, use it with steak, add loads of crushed pepper, add celery salt for chicken, saute some onions, add res peppers etc The list is endless!

Q: I need a recipe for poached peaches?
I have peaches, vanilla extract, and water, and sugar…. do i need anything else??? Someone help with recipes and instructions!!!!

A: Time/Servings
Total Time: 20 mins

Active Time: 7 mins

Makes: 4 servings

5 cups water
2 1/2 cups granulated sugar
4 peaches (about 1 pound)
1 vanilla bean, split lengthwise and scraped, reserving the seeds and pod
4 (1-by-3-inch) strips lemon zest
Combine the water, sugar, lemon zest, and vanilla bean seeds and pod in a medium saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved.
Peel the peaches.. Slice off the bottom 1/8 inch of each peach to create a flat, stable base.
Reduce heat to keep poaching liquid at a bare simmer and add the peaches, laying them on their sides so they are almost completely submerged. Cook, turning peaches occasionally so they become saturated on all sides, until they are just tender when pierced with a fork, about 7 minutes.
Allow peaches to cool completely in their poaching liquid. Serve immediately, placed upright on the plate, or transfer peaches and liquid to an airtight container and store in the refrigerator for up to 2 days.

Q: Does anyone know any simple salmon recipes ?
I normally just poach it with some butter but i fancy something different.

A: either whole fish or fillet, if whole, coat inside with 1/4″ of mayonnaise, if fillet, coat cut side, not skin side. sprinkle with salt and pepper toss on some chopped onion and parsley, a sprinkle of garlic, or some chopped fresh garlic, wrap securely in foil, and seal. BBQ, Bake, or use a dutch oven, 25-35 minutes on low heat on BBQ This works well over coals of a camp-fire as well. This will give you the moistest finished product you’ve tried, and all the flavors work well together.

Q: Anybody got any good recipes for?

I had it at Piccolinos and it was yummy – it had a poached egg on the top. MMmmmm

A: Funny, I just posted this on my food blog yesterday.

A poached egg on top is a nice addition, but not traditional. Feel free to poach an egg if you want.

Linguini alla Carbonara

Carbonara is an Italian term describing a pasta dish of spaghetti [or other noodles] with a sauce composed of eggs, Parmesan cheese and bits of bacon. The sauce is heated only until it begins to thicken [2 to 3 minutes].

It is important that the pasta be very hot so that when the sauce is poured over it, the eggs will briefly continue to cook. Fresh green peas are sometimes added for flavor and color … but not here.

1 pound thick sliced bacon or prosciutto, diced
coarse salt
1 pound Bertolli linguini
3 whole eggs
1/3 cup chopped fresh parsley
freshly grated Parmesan cheese, preferably Reggiano
freshly ground black pepper

Sauté the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. Boil the water and cook linguini until firm-tender. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand.

When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs the heat will cook the eggs. Sprinkle the bacon and parsley on, serve immediately and pass the cheese and peppermill.

Q: Do you like my recipe for poached cheese sandwiches?
!. Assemble ingredients: Pan of water, cheese, bread, margarine for bread.
2. Make a normal cheese sandwich.
3. Bring pan of water to a rolling boil. Keep heat on high except do not let boiling water bubble over the pan.
4. Squeeze thumbs into the center of cheese sandwich to hold it together.
5. Drop cheese sandwich into boiling water and poach until sandwich is done.
6. Remove sandwich and parts that fell off onto plate to cool. Place under broiler for 10 minutes to dry it out.
7. Enjoy

A: that sounds pretty disgusting. but i want to try it.

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