DAY Recipe

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

6 servings

INGREDIENTS
2cups ruby port
2/3cup sugar
1/2cup water
4whole star anise*
3firm bosc pears, peeled, halved, [...]

Makes about 3 1/2 cups.

INGREDIENTS
2 1/2cups fresh or frozen cranberries
1 1/2cups sugar
1 1/2cups orange juice2large firm but ripe bosc pears, peeled, cored, cut into 3/4-inch-thick wedges
DIRECTIONS
Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until [...]

INGREDIENTS

DIRECTIONS
A poached salmon of anywhere from 8-25 pounds will poach perfectly and may be eaten hot or cold.
If you do not have a large poissonière
— and very few people do these days
— you can find various types of vessels, including a baby’s bathtub, which will do the job extremely well.
You may poach the fish [...]

INGREDIENTS

3 eggs
water
1 tablespoon milk
1 pinch salt

DIRECTIONS

Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).
Add in cold water to a depth of 2-inches in the saucepan.
Add in milk and a pinch of salt to the water; bring to a boil then reduce to a [...]

INGREDIENTS

1/4 cup white vinegar
4 large eggs
salt and pepper
2 tablespoons parsley , chopped
2 tablespoons green onions , chopped
Choron Sauce
2egg yolks, room temperature
6 ounces clarified butter
2 tablespoons lemon juice
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne
2 cups tomatoes , peeled seeded and finely chopped

DIRECTIONS

CHORON SAUCE:
In a heatproof bowl whisk egg yolks with 1 tablespoon of the lemon juice until thick and pale. Set bowl over a pan of barely simmering water, stirring constantly, until warm but not hot.
Stir in [...]