There is something decadent and sophisticated about a beautiful saffron sauce which is delicately flavoured. What’s more decadent is pairing that sauce with veal scallopini to create a beautiful and elegant meal. This dish is completely worthy of any she-she Italian restaurant and is a wonderful meal to serve on a special occasion! The cream in the sauce is certainly not conducive to the diet-conscious but, hey, we all require a little decadence from time to time! This is super easy to put together but your guests will think you spent hours making it. This elegant dish will instantly give you rock-star status in the kitchen!
You’ll have to pound the chicken to about 1/4 of an inch thick. The meat will become tender and will cook in no time.
There are few things which incite fear in a home cook as much as poaching a simple egg. Google searches on how to poach an egg will yield considerable results with varying techniques and tips on how to poach an egg to perfection. Should vinegar be added to the water?; should you create a whirlpool vortex in the water?; should you put the egg in cling wrap?; should you add salt to the water?… and the list goes on. I’ve poached many an egg in the past but, I have to admit, that my poached eggs are not always perfect. So why the sudden inclination to perfect my egg poaching technique? Because I’m always in search of perfection when it comes to cooking and so…why not?
In the pursuit of egg-poaching perfection, I deferred to the likes of Heston Blumenthal, Gordon Ramsey, Jamie Oliver and countless others chefs who know a thing or two about poaching an egg. I’ve tried out all their recipes, techniques and tips to master the poached egg and here are my results.
1. FRESH EGGS: First things first. You MUST start with a fresh egg. Unless you get your eggs straight from a chicken, it can be hard to tell if your eggs are fresh or not even with the expiration date listed on the egg carton. (You can rely on the ‘Julian date’ – a three digit number on the carton which indicates the day of the year the eggs were packed, but if you’re like me, I discard the egg carton after I purchase them so I can’t rely on that.)
One simple way to know if your egg is fresh is to fill a clear bowl or measuring cup with water and gently drop your egg in it. If the egg stays on it side (see above photograph) it is fresh. If the egg stands on its head (i.e. not on its side) or starts to float, it is may still be good to cook and eat but not great for poaching. There’s a small air pocket inside an egg and when the egg is not as fresh, the air pocket grows as the inside of the egg shrinks, causing it to float. Eggs which are not fresh will have watery egg whites which will cause your egg whites to float to the top of the pot when poaching and creating a spindley mess on the surface, leaving you with more of a poached egg yolk and not so much egg white!
Like a bear coming out of hibernation or a literary coming out of exile, I’ve finally re-emerged. I’m sure my arrival isn’t as anticipated or dramatic as an exiled literary, but, I’ve returned nonetheless.
So I’ve been M.I.A. for a number of reasons…mainly a very little tiny reason. I have a little bun in the oven which has been occupying most of my energy. But I’ve been itching to blog for what feels like ages. There’s something therapeutic about the discovery of cooking and the satisfaction of putting pen to paper with what I’ve learned.
Spring is upon us so what better time to reappearing in the blogosphere than this season; a time of rebirth and new beginnings, and what better recipe than this vibrant and delicious strawberry sorbet!
So while my pregnancy left me craving certain foods, my husband has had a serious case of couvade syndrome (in which my husband, so thoughtfully, empathises with my pregnany to the extend that he has had some symptoms as well!). In the past few days, my husband has had a hankering for sorbet.
Now, being the good wife that I am, naturally I would have made him homemade sorbet if his heart so desired something sweet and cold and fruity. But, given my general tired state, I attempted to seek sorbet at a nearby establishment late one night. Now the usually suspects that are open late night, such as your fast food joints, don’t carry any time of sorbet, so we decided to hit up Dairy Queen. I suppose asking an employee at DQ if they carry sorbet is like asking McDonald’s if they carry filet mignon. Sorbet has no dairy of course, as it is a frozen dessert made with just fresh fruit which is lightly sweetened.
After my failed sorbet-seeking attempted, I resigned to making a simple homemade sorbet the following day.
Sorbet is wonderful on its own after dessert and are also often served between courses as a palate-refresher.
The ingredients are few and the method even simpler! All you need is water, some sugar, a lemon, and fresh fruit! I used instant-dissolving granulated sugar as it takes nearly no time to dissolve in the water but I’ve also used regular granulated sugar on many occasions, so don’t feel the need to buy this sugar if you don’t already have it.