505 porch recipes

Fat-free homemade chicken stock simmered from poaching bones, then chilled, defatted, and frozen as cubes. The diet-friendly trick for adding flavor to anything.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Boudin blanc de Liege, a delicate homemade white pork sausage. Lean pork and fat pureed silky with eggs, Port and aromatic spiced milk, dotted with currants, poached gently then browned in butter.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

Oysters Philadelphia: sherry-poached oysters on a bed of sauteed celery, topped with bechamel, Parmesan, and paprika, then baked golden on rock salt. An elegant holiday appetizer.

South American potato platter with cumin-poached chicken, lemon broth, jalapenos, and a fresh tomato-cilantro salsa. A one-pot meal plated family-style with bright, bold Latin flavors.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.

Gruibenknoedel are traditional German cracklings dumplings with pork cracklings, breadcrumbs, herbs, and eggs, poached and served in hot beef broth. Rustic comfort food in 25 minutes.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Tender sweetbreads poached in milk, cubed, and served in a classic béchamel sauce. A refined old-world appetizer for adventurous cooks who appreciate offal done right.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Gently poached chicken breast tossed with spaghetti, broccoli, carrots, green beans, and peas in garlic butter with fresh basil and Parmesan. Spring vegetables meet comfort food.

Butter-poached chicken and artichoke hearts over fettuccine in a silky sherry vinegar cream sauce. An elegant 40-minute dinner that tastes like a night out.