Before I took a sabbatical  from this blog, I had completed a few more episodes. So, before I embark on the next phase, I’m going to finish up the episodes I finished. First up, Mission Poachable. This episode had three recipes, the first being simple poached eggs. I did this when SH wasn’t home because he has an aversion to any egg that is not scrambled. The poaching liquid for Alton’s eggs is just water and white vinegar. He says the vinegar will “set” the eggs and you swirl the water to keep the eggs from spreading out in the pan. The eggs come out with a soft yoke, which would make SH gag, but I love a good soft-boiled egg. Served on toast, these eggs were yummy!

Next, Alton poaches catfish in evaporated milk, Catfish au Lait. I forgot to take a picture, but I wasn’t a huge fan of this preparation. To me, it just smelled strange and then I really didn’t want to eat it. I used 2% evaporated milk rather than full fat, but I doubt that was the issue.

After the milk fiasco, the next recipe was court bouillon, which is french for short boil. This mixture was water, white wine, lemon, onion, celery, garlic, thyme, bay leaf and pepper. He suggested cooking several types of fish in this poaching liquid. I used shrimp and salmon. I loved this method. The fish and shrimp cooked very quickly (once the liquid came to a boil) and was very flavorful. And the liquid has no added fat and definitely added flavor! I’m surprised more diet people don’t recommend this method of cooking. I highly recommend this one!!

Products: All produce was organic. The eggs were organic. The milk was not (maybe that was the problem). I found some organic wine for the wine in the court bouillon. All fish used was fresh from Publix, but not organic. Although I’m not sure if you can get organic fish. That sounds like research that needs to be done!

SH: I spared him the trauma of this episode.

Up next: Tofu