505 porch recipes

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Only three ingredients and a microwave and you can have poached pears easily on standby for a healthy fruit dessert.

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

You can use any type of wholegrain rice you like - but try to stick to non-white. There are many wonderful whole grain rice varieties that would work well in this dish - brown rice, red rice, or black rice.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Pan-seared perch fillets with savory Chinese black bean sauce, fresh ginger, garlic, and sake. Restaurant-style Asian fish dinner in under 30 minutes.

Poached apples with maple cream sauce made from real maple syrup, butter, and half-and-half. An elegant fall dessert with whole tender apples in a rich, reduced maple sauce.

Poached eggs with smoky chipotle cream sauce over cornbread. A Mexican brunch plate that swaps hollandaise for rehydrated chipotle chiles simmered in sage and thyme cream.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Warm and soft pears poached in wine with vanilla and blue cheese.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.