Martha Stewart's Cooking School Season 1 Episode 11 Poaching

In episode 11 of Martha Stewart's Cooking School season 1, Martha demonstrates the techniques and methods of poaching. Poaching is a delicate process of cooking food by gently simmering it in a flavored liquid, which helps to preserve its texture and flavor while adding a new dimension of taste. Martha shares several recipes that utilize this cooking method, from eggs and fish to fruits and meats.

The first recipe Martha prepares is poached eggs nestled in a bed of buttered spinach. She carefully demonstrates how to crack the eggs into individual bowls before sliding them into the simmering water. After several minutes of poaching, she removes the perfectly cooked eggs with a slotted spoon and arranges them on top of the spinach. The dish is finished with a sprinkle of freshly grated Parmesan cheese, creating a light and healthy meal that is perfect for breakfast or brunch.

Next, Martha cooks a classic poached salmon dish, which is poached in a court bouillon - a broth made from water, white wine, vegetables, and aromatics. She poaches the salmon fillet in the flavorful broth for just a few minutes, allowing it to retain its delicate flavor and texture. Once finished, she serves it with a light and refreshing cucumber-dill sauce, which perfectly complements the rich salmon.

Martha then moves on to show how to poach a halibut fillet in a delicious blend of white wine and chicken stock. The fish is poached with a variety of herbs and aromatics, including bay leaves, garlic cloves, and lemon zest, giving it a subtle yet distinctly fresh flavor. The dish is finished with a light and tangy beurre blanc sauce, made from white wine and butter, which is drizzled over the fish just before serving.

In the second half of the episode, Martha demonstrates how to make a classic French dish - poached pears in red wine. This elegant dessert is made by poaching ripe pears in a flavorful mixture of red wine, sugar, and spices, resulting in tender and fragrant fruit. The finished pears are served with a rich and creamy mascarpone cheese, which perfectly complements the natural sweetness of the pears.

Martha finishes the episode by showing how to poach chicken breasts, using a flavorful blend of chicken stock and white wine. The poached chicken is then shredded and mixed with a variety of herbs and spices, including fresh cilantro, green onions, and jalapeno for a burst of fresh and zesty flavor. The dish is perfect for making ahead of time and using in a variety of different recipes, such as chicken tacos or salads.

Overall, Martha's demonstration of poaching in this episode is a testament to the elegance and simplicity of this cooking method, showcasing how it can be used to transform ordinary ingredients into remarkable dishes. From delicate poached eggs and fish to refreshing fruits and succulent meats, poaching is a versatile and easy technique that can be incorporated into any home cook's repertoire.