poached egg

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Latest blogosphere posts tagged “poached egg”

 

• Asparagus, Black Rice and Egg: Seasonal Chef Recipe

  
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  This is a perfect way to repurpose your leftover rice, making it into a delicious and tasty brunch dish using asparagus and egg. To read my story about asparagus  click on this link. Print Asparagus, Black Rice and Poached Egg: Seasonal Chef Recipe Prep ...
  1 week ago

• Seasonal Chef: Cooking Asparagus for a Mother’s Day Brunch

  
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  Asparagus is another spring vegetable making its way to the farmers market this season. It’s a delicious ingredient that is wildly versatile and easy to cook. Incorporating it into any meal is simple: it can be the star of a dish or a supporting character. Steamed, grilled, sautéed or pureed. Asparagus, a member ...
  1 week ago

• GCC: Cream Asparagus Tarragon Soup and Poach Egg

  
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  This week is the first week of another Gutsy Cook line up.  The month of June belongs to Raymond from Your Just Desserts and boy did he bring it with his choices this month – I cannot wait to cook it up in the next 4 weeks. I love, love asparagus, its actually one of my favorite vegetables and my preferred way ...
  2 weeks ago

• We need resources like The Poached Egg more than ever

  
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  Share on Facebook We have entered a time in Church history where many people (both churched and unchurched) are Biblically illiterate. If the Church is to heed the call to make disciples, we will have to be able to present reasonable arguments in defense of our beliefs. We need resources like The Poached Egg more than ...
  3 weeks ago

• Poached Egg and Avocado Sandwich

  
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  Poached egg and avocado sandwich with rucola, chili peppers and spring onions.
  4 weeks ago

• Frisée aux Lardons Recipe

  
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  Here’s the recipe for Frisee aux Lardons, a classic Lyonnaise salad, from the The Bocuse Restaurant at The Culinary Institute of America. To see the accompanying post—with a video demonstration on how to make the salad—click here: Frisee aux Lardons: A Classic First Course from the CIA’s Bocuse Restaurant. ...
  4 weeks ago

• Frisee aux Lardons: A Classic First Course from the CIA’s Bocuse Restaurant

  
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  CIA Assistant Professor of Culinary Arts Sergio Remolina demonstrate how to prepare Salade de Frisée aux Lardons. The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, ...
  4 weeks ago

• Taster’s Cherce

  
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    Serious Eats gives: Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette . [Photo Credit: J. Kenji Lopez-Alt]
  4 weeks ago

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