Tuesday, December 14, 2010


Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

As I don't like runny yolks (or really yolks at all) I decided to poach fish. I looked high and low for a recipe that didn't call for wine, then someone suggested I use a Court Bouillon. This sounded great. So I looked up recipes and found a few and decided on one. I won't bother posting the recipe because it was totally bland and flavorless, even with added seasoning. Part of this was probably the fish I used (I'm poor, so went with the cheapest thing at TJs) I thought, hey, a flavorful broth would be great to make risotto with, but it was so bad we didn't eat it (my sister added ketchup and pronounced it "edible")

I'd definitely poach fish again, but next time I'd just use water, it would add about as much flavor. And I'll try risotto again with something flavorful.