221 porch recipes

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

A cool, no-cook cucumber sauce with mayo, fresh lemon zest, lemon juice, and dill. Spoon it over broiled, poached, or fried fish for an instant flavor upgrade. Five ingredients, five minutes.

Shrimp saute with orzo: garlicky butter-poached shrimp finished with white wine, lemon, capers, and parsley over al dente orzo. Restaurant-style dinner ready in 25 minutes.

Red snapper fillets steamed over mushrooms in a citrus broth of orange juice and clam juice with shallots. A light, elegant fish dinner with bright citrus flavor and tender mushrooms in under an hour.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Cold pasta salad with wine-poached chicken, capers, lemon, and red peppers in a bright olive oil vinaigrette. A Sicilian-inspired piccata twist on classic pasta salad.