Poached Arctic Char with Brown Butter and Shiitake

Nutty brown butter and tart fresh lemon complement arctic char’s rich flavor, and the accompanying shiitake and sugar snap peas add texture and earthy sweetness. If you can’t find arctic char, use wild-caught Pacific salmon instead.

• 4 5- to 6-oz. skinless arctic char fillets (about 3/4 inch thick)
• Kosher salt
• 6 oz. (3/4 cup) plus 2 Tbs. unsalted butter
• 8 thin lemon slices plus 1 Tbs. juice (from 1 medium lemon)
• 4 quart-size Ziploc storage or freezer bags
• 8 oz. shiitake mushrooms, stemmed and quartered (4 cups)
• 4 oz. sugar snap peas, strings removed and thinly sliced on the diagonal (1-3/4 cup)
• 1/2 tsp. toasted sesame seeds
• 1/8 tsp. crushed red pepper flakes

Pat the fish dry and season on both sides with 1 tsp. salt total. Transfer to a plate, cover with plastic wrap, and chill for 1 to 2 hours.

Have ready a small, fine strainer set over a small heatproof bowl. In a 1- to 2-quart saucepan, melt the 3/4 cup butter with 4 of the lemon slices over medium heat, swirling frequently, until the milk solids turn golden-brown, 6 to 8 minutes. Immediately strain the butter, pressing on and then discarding the lemon slices. Let cool to room temperature.

Divide the butter and the remaining 4 lemon slices among the 4 bags. Put 1 piece of fish in each bag. Seal the bags, pressing out as much air as possible, and gently massage the fish to coat it all over.

Fill a 4-quart pot with 3 inches of water and clip a deep-fat, probe, or instant-read thermometer to the side of the pot. Heat the water slowly over low heat to 140°F, about 15 minutes. Put the bags of fish in the water (the tops of the bags can stick out) and cook, maintaining a water temperature of 135°F to 145°F, until the center of the fish registers 130°F to 135°F on an instant-read thermometer (open the bags to check), 10 to 12 minutes. Transfer the bags to a rimmed baking sheet and let sit for 5 minutes.

Meanwhile, melt the remaining 2 Tbs. butter in a 12-inch skillet over medium heat until foamy, then add the mushrooms and a pinch of salt. Cook, stirring often, until the mushrooms are light golden, 3 to 5 minutes. Add the peas and 2 Tbs. of water and cook, stirring often, until the peas are bright green and crisp-tender, about 2 minutes. Add 1/4 tsp. of the sesame seeds and the red pepper flakes, then season to taste with salt.

Using scissors, snip off one corner of each bag and drain the butter into a small bowl. Stir the lemon juice into the butter and set aside. Divide the mushrooms and sugar snap peas among 4 dinner plates. Open each bag and cut down the center perpendicular to the seal. Using a spatula, lift the fillets from the bags and arrange on top of the vegetables. Pour the reserved lemon-butter mixture over the fish, garnish with the lemon slices and the remaining 1/4 tsp. sesame seeds, and serve.

Shrimp with Cocktail Sauce & Cilantro Pesto

You can poach the shrimp yourself or buy pre-cooked shrimp.

• 3 lb. cooked large shrimp, peeled with tails on

For the cocktail sauce:

• 3/4 cup tomato ketchup
• 1/4 cup fresh lemon juice
• 2 to 3 Tbs. prepared horseradish, to taste
• 1/2 tsp. celery seeds
• 1/4 tsp. ground allspice
• A few dashes Tabasco sauce, to taste

For the cilantro pesto:

• 2 cups loosely packed cilantro leaves and tender stems
• 1/3 cup unsalted roasted peanuts
• 1 clove garlic
• 1 fresh jalapeño, cored and seeded
• 3 scallions, trimmed and roughly chopped
• 1 Tbs. fish sauce
• 1/3 cup fresh lime juice
• 1/4 cup peanut oil

To make the cocktail sauce:

In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.

To make the cilantro pesto:

In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.

Poached Flounder with Mint Beurre Blanc

This classic shallow-poached fish is served with a minty French butter sauce. It’s delicious with a simple rice pilaf and tender green spring vegetables like peas or baby spinach.

• 6 skinless flounder fillets (1-1/2 lb. total)
• 1/2 tsp. ground ginger
• Kosher salt and freshly ground black pepper
• 3-1/2 Tbs. coarsely chopped fresh spearmint or ginger mint leaves
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 2 Tbs. heavy cream
• 2 oz. (4 Tbs.) cold unsalted butter, cut into 8 slices
• 1 Tbs. thinly sliced chives

Lay the fish fillets skinned side up on a cutting board. Slice each fillet in half lengthwise to make 12 strips. In a small bowl mix the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Sprinkle the spice mixture evenly over all the fish and then sprinkle with 2 Tbs. of the chopped mint. Roll each strip into a coil, starting with the fatter end and aligning the roll along the cut edge. Secure with a toothpick, pushing it into the thin end and through the other side.

Sprinkle the shallots over the bottom of a 10-inch straight-sided sauté pan. Arrange the fish coils cut edge down in the pan. Pour in the wine and 1/3 cup water. Turn the heat to medium high and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer, cover, and poach the fish until cooked through, 4 to 8 minutes. Use a slotted spoon to transfer the fish to a warm plate. Tent with foil while finishing the sauce.

Increase the heat to high and boil the liquid until it’s reduced to about 3 Tbs. (It should just barely cover the bottom of the pan.) Add the cream and boil for 30 seconds. Reduce the heat to low and whisk in 2 slices of the cold butter, the remaining 1-1/2 Tbs. mint, and the chives. When the butter is almost melted, add another slice and whisk until mostly melted. Repeat with the remaining butter, 1 slice at a time. (Take care not to overheat the sauce or it will separate.) Season to taste with salt and pepper.

Remove the toothpicks from each piece of fish. Serve the fish (3 pieces per serving) drizzled with the sauce.

Lemon Poached Shrimp Cocktail

Shrimp are much more flavorful when poached with their shells on. Don't rinse the cooked shrimp or you'll lose the delicious flavor of the poaching liquid.

• 2 cups dry white wine
• 1 cup water
• 6 black peppercorns
• 2 bay leaves
• Kosher salt
• 1 large lemon, cut in half
• 1-1/2 lb. jumbo shrimp (16-20 count), unpeeled
• Cocktail Sauce with Red Onion & Jalapeño 

In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 tsp. kosher salt. Gently squeeze the lemon halves over the liquid and then drop in the halves. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 min. Add the shrimp, cover, and poach for 4 min. Turn off the heat and let the shrimp sit in the covered pan for another 2 min. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they're cool enough to handle, about 15 min., and then shell them and devein them, if necessary. Chill for at least 2 hours or up to a day. Serve cold with the cocktail sauce.

Olive Oil Poached Halibut with Fennel and Saffron

The olive oil poaching technique gives the halibut an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge halibut will dramatically lower the temperature of the oil and throw off the cooking time.

• 2 tsp. fennel seed
• 1/8 tsp. saffron (about 35 threads)
• Kosher salt
• Four 1-inch-thick halibut steaks (6 to 7 oz. each)
• 4 to 6 cups extra-virgin olive oil

In a small (8-inch) skillet over medium-low heat, toast the fennel seeds until fragrant and just starting to color, about 3 minutes. Add the saffron, shake to combine, and immediately remove from the heat and cool. Grind the fennel and saffron to a fine powder in a mortar and pestle or spice grinder. Add 1 tsp. salt and stir to combine. Sprinkle the spice mixture all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.


Position a rack in the center of the oven and heat the oven to 225°F.


Measure the thickness of the halibut steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the halibut steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.

Lemon Poached Shrimp Cocktail

Shrimp are much more flavorful when poached with their shells on. Don't rinse the cooked shrimp or you'll lose the delicious flavor of the poaching liquid.

• 2 cups dry white wine
• 1 cup water
• 6 black peppercorns
• 2 bay leaves
• Kosher salt
• 1 large lemon, cut in half
• 1-1/2 lb. jumbo shrimp (16-20 count), unpeeled
• Cocktail Sauce with Red Onion & Jalapeño 

In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 tsp. kosher salt. Gently squeeze the lemon halves over the liquid and then drop in the halves. Bring to a boil over medium-high heat, reduce the heat to medium low, and let the liquid simmer gently for 10 min. Add the shrimp, cover, and poach for 4 min. Turn off the heat and let the shrimp sit in the covered pan for another 2 min. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they're cool enough to handle, about 15 min., and then shell them and devein them, if necessary. Chill for at least 2 hours or up to a day. Serve cold with the cocktail sauce.

Poached Cherries

If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

• 1-3/4 cups water
• 2/3 cup sugar
• 3 strips lemon zest, 1x3 inches each
• 3 strips orange zest, 1x3 inches each
• 1/4 vanilla bean, split but not scraped
• 15 peppercorns
• 1 lb. fresh sweet cherries, rinsed and pitted

In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they’re soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Honey-Lime-Sake Shrimp

These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

• 1/2 cup mild honey (such as clover)
• 1/2 cup sake
• 3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2 tsp. hot sauce (such as Cholula)
• Kosher salt
• 24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
• 1 Tbs. coarsely chopped fresh cilantro

In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.

Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 1 cup coarsely shredded dried bread crumbs
• 2 to 3 Tbs. olive oil
• Sea salt and freshly ground black pepper
• 1 clove garlic, finely minced
• Grated zest of 1 lemon
• 1/2 cup chopped fresh flat-leaf parsley or chives

• 1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
• 2 Tbs. unsalted butter
• 3 Tbs. crème fraîche or heavy cream
• 1/4 cup water
• 1/2 tsp. sea salt
• 7 grinds of black pepper
• 1-3/4 to 2 cups shelled fresh or frozen English peas
• 12 to 18 jumbo scallops, depending on everyone’s appetite
• Sea salt and freshly ground black pepper
• 1 cup clarified Irish butter
• Grated zest and juice of 2 lemons
• Watercress sprigs, for garnish

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Olive Oil Poached Salmon with Indian Spices

Poaching salmon in olive oil gives it a tender, silky texture and a pure flavor. Serve with basmati rice and sautéed spinach or watercress.CooksClub Members:Watch the Olive Oil Poached Salmon Video Recipe to see how this dish comes together, step by step.

• 1 large clove garlic
• Kosher salt
• 1 tsp. garam masala
• 1 tsp. cumin seed, toasted and ground
• 1 tsp. coriander seed, toasted and ground
• 1/4 tsp. cayenne
• 4 to 6 cups extra-virgin olive oil
• Four 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)
• 4 lemon or lime wedges

Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.


Position a rack in the center of the oven and heat the oven to 225°F.


Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.

Honey-Lime-Sake Shrimp

These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

• 1/2 cup mild honey (such as clover)
• 1/2 cup sake
• 3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2 tsp. hot sauce (such as Cholula)
• Kosher salt
• 24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
• 1 Tbs. coarsely chopped fresh cilantro

In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.

Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

Maine Sea Scallop Ceviche

Diver scallops are those that are hand-harvested by divers who only pick large and mature scallops and leave the smaller ones to repopulate. This refreshing ceviche uses diver sea scallops and three types of citrus. Serve it as a light supper or in stemmed glasses as an elegant first course at a dinner party.

• 2 medium red bell peppers
• 2 Tbs. extra-virgin olive oil
• 1 pound large fresh diver scallops
• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/2 cup fresh orange juice
• 1 tsp. soy sauce
• 1 tsp. minced fresh ginger
• 1 clove garlic, minced
• 2 Tbs. thinly sliced scallions (white and green parts)
• 1 large tomato, peeled and finely chopped
• 2 Tbs. finely chopped fresh cilantro
• 1 tsp. hot sauce, preferably Sriracha
• 4 cups mixed baby lettuces (optional)

Roast the red bell peppers: Heat the oven to 400°F. Rub the bell peppers all over with the olive oil and put on a baking sheet. Roast in the oven, turning a few times, until the peppers are lightly charred, 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap for 15 minutes. When the peppers are cool enough to handle, peel, seed, and finely chop. You should have about 1 cup of chopped roasted red peppers. Set aside.


Remove the tough white muscle attached to each scallop and discard. Cut the scallops into 1/2-inch pieces. Put the scallops in a medium saucepan, just cover with water, and poach in barely simmering water until opaque and firm, 30 seconds. Drain and allow to cool, then transfer to a large bowl.


In a medium bowl, whisk the lemon, lime, and orange juices, soy sauce, ginger, and garlic. Pour over the scallops, cover, and chill for 1 hour in the refrigerator. Mix in the roasted peppers, scallions, tomatoes, cilantro, and hot sauce. Serve chilled over a bed of mixed baby lettuces, if desired.

Upside-Down Quince and Honey Spice Cake

Poached quinces turn a beautiful rosy color, which make a stunning top to the cake when arranged in concentric circles.

For the poached quinces:

• 3 medium to large fresh quinces
• 1 bottle (750 ml) dry white wine
• 3-1/2 cups granulated sugar
• 2 3-inch strips fresh orange zest (use a vegetable peeler and avoid the white pith)

For the cake:

• Nonstick cooking spray
• 8-1/2 oz. (1-3/4 cups plus 2 Tbs.) unbleached, all-purpose flour
• 1 tsp. ground cinnamon
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. table salt
• ½ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 2 oz. (½ cup) almond flour
• 5 oz. (10 Tbs.) unsalted butter, softened
• 2/3 cup packed dark brown sugar
• 1/2 cup honey
• 3 large eggs
• 1 tsp. pure vanilla extract
• Unsweetened whipped cream, for serving (optional)

Poach the quinces:

Peel the quinces, trim the ends, and cut them in half from stem to base, leaving the cores intact. Place the quince halves in a 4-quart saucepan and add the entire bottle of white wine, the granulated sugar and the orange zest. Bring to a boil over medium heat, and then lower the heat to a bare simmer. Weight the quinces down with a small plate to submerge them in the liquid and poach until pink and tender, 50 to 60 minutes. Cool the quinces to in the syrup. Transfer the quinces and syrup to a container and refrigerate overnight.

Make the cake:

Position a rack in the center of the oven and heat the oven to 350ºF. Coat a 10-inch round cake pan with the cooking spray, line the bottom of the pan with parchment paper, and lightly coat the paper.

Using a sharp knife, halve each quince and run the knife under the cores to remove them. Cut the quinces into 1/8th-inch-thick slices. Arrange the slices in slightly overlapping concentric circles in the the prepared cake pan until the bottom of the pan is covered. (You may have some slices of quince leftover to enjoy with cheese or add to applesauce).  Pour 3/4 cup of the poaching syrup over the quinces, reserving the rest.

Sift the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a medium bowl. Whisk in the almond flour and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and honey on medium speed until creamy smooth and light, 2 to 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract.

Mix in the dry ingredients on low speed to combine them, then turn the speed to medium and beat the batter until smooth, thick and emulsified, stopping once to scrape down the sides of the bowl, about 1 minute. Spoon the batter over the quinces in the pan, and with an offset spatula, gently and evenly spread it to the sides of the pan, smoothing the surface.

Bake the cake, rotating it 180 degrees after 20 minutes to ensure even browning, until it springs back lightly when touched, and a tester inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack for 15 to 20 minutes. While still warm, run a knife around the sides of the cake and invert the cake gently onto the rack to cool completely. If any slices of quince break or are dislodged, gently place them back on the cake with a butter knife.

Before serving the cake, brush the surface of the quince with some of the leftover poaching syrup. Serve the cake with dollops of the unsweetened whipped cream (if using).

Fresh Tuna Pâté Scented with Rosemary

I could eat this tuna butter spread thickly on my morning toast, but most people will prefer it with a glass of white wine as an apéritif. Be very careful not to overcook the tuna as it will make a dry pâté. This is also good with green peppercorns folded in at the end.

• 6 large sprigs fresh rosemary
• 2 tsp. olive oil
• 8 oz. very fresh tuna
• 6 oz. (12 Tbs.) unsalted butter, at room temperature
• 2 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper 
• Crostini or crackers, for serving.

Arrange the rosemary in an even layer in a nonstick skillet, add the oil, and heat over medium until the herbs are fragrant. Lay the tuna on the rosemary sprigs and cook until the cooked white of the flesh has traveled about one-third of the way up the side of the tuna steak, about 5 minutes. Turn the tuna over and cook until cooked but still quite pink inside, another 5 minutes. (The tuna will continue to cook as it cools.) Remove the tuna from the pan and allow it to cool (pull off any clinging herbs).

In a food processor, combine the cooled tuna, the butter, lemon juice, salt, and pepper and process until smooth. Put the spread into a ramekin or small bowl, lightly cover the top with plastic wrap, and refrigerate until set. Grind more pepper over the top before serving with crostini or crackers.

Honey-Lime-Sake Shrimp

These simple-to-make glazed shrimp have a surprisingly complex flavor. Sake, a Japanese rice wine, lends a savory-sweet note that’s enhanced by the honey, while fresh limes and hot pepper sauce add zing.

• 1/2 cup mild honey (such as clover)
• 1/2 cup sake
• 3 medium limes, finely grated to yield 2 tsp., squeezed to yield 1/3 cup juice
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger
• 2 tsp. hot sauce (such as Cholula)
• Kosher salt
• 24 colossal shrimp (13 to 15 per lb.; about 1lb.), shelled (tails left intact, if you like) and deveined
• 1 Tbs. coarsely chopped fresh cilantro

In a 12-inch skillet, combine the honey, sake, lime juice and zest, garlic, ginger, hot sauce, and 1tsp. salt and stir until thoroughly mixed. Bring to a simmer over medium heat, then add the shrimp, toss to coat, and cook until just pink and opaque throughout, about 1 minute per side.

Transfer the shrimp to a serving bowl with a slotted spoon or tongs. Bring the sauce to a boil over medium-high heat and cook, adding any juice that has accumulated from the shrimp, until reduced to a syrupy consistency, about 10 minutes. Pour the sauce over the shrimp, sprinkle with the cilantro, and toss to coat. Serve immediately.

Poached Eggs on Brioche Toast with Garlicky Mushrooms

This decadent version of eggs on toast pairs rich brioche with poached eggs, earthy mushrooms, fresh spinach, and garlic oil. The runny egg yolks merge with the oil to become a delicious sauce that dresses the dish.

• 3/4 cup extra-virgin olive oil
• 1-1/2 lb. hen of the woods mushrooms (or other exotic mushrooms, such as oyster), broken into large pieces
• Kosher salt
• 1 Tbs. distilled white vinegar
• 8 large eggs
• 1 Tbs. minced garlic
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 8 (3/4-inch-thick) slices brioche
• 2 oz. (4 Tbs.) salted butter; or as needed
• 6 oz. (6 loosely packed cups) baby spinach

Position a rack in the center of the oven and heat the oven to 450°F.


Heat 2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add half of the mushrooms in a single layer and brown them on one side, 2 to 3 minutes. Flip the mushrooms and cook for 30 seconds more. Season them with salt and transfer to a plate. Repeat with 2 more Tbs. oil and the remaining mushrooms. Season them with salt and return the reserved mushrooms to the skillet. Add 2 Tbs. water, put the skillet in the oven, and roast until tender, about 5 minutes.


While the mushrooms are cooking, bring 3 quarts of water, the vinegar, and 1/2 Tbs. salt to a boil in a 4-quart saucepan over high heat. While the water heats, crack 4 of the eggs into separate cups or coffee mugs. Reduce the heat to maintain a gentle simmer and then carefully slide the eggs into the water. Poach the eggs until the whites are set and the yolks are still runny, about 2 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels, leaving space between each egg. Repeat with the remaining eggs. Trim away any scraggly bits of egg white.


In a small skillet over medium-high heat, heat the remaining 1/2 cup oil and the garlic, stirring, until the garlic is light golden-brown, about 1-1/2 minutes. Carefully add the parsley (it will bubble) and immediately transfer the mixture to a small bowl.


Toast the brioche until golden-brown and butter it.


Divide the spinach among 8 large plates. Lightly season the spinach with salt and drizzle with some of the garlic oil. Position a slice of toast in the center of each plate, and put an egg on top of each slice. Sprinkle the eggs lightly with salt. Arrange the mushrooms on the plates and drizzle with the remaining garlic oil.

Poached Halibut in Hot & Sour Broth

• 2 Tbs. soy sauce
• 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
• 1 qt. homemade or low-salt chicken broth
• 1/4 cup honey
• 3 Tbs. tomato paste
• 2-1/2 Tbs. cider vinegar
• 12 quarter-size slices fresh ginger, cut into thin strips
• 1/4 tsp. Tabasco or other hot sauce
• 1/4 cup sliced scallions (greens included)
• 1/4 cup chopped fresh cilantro

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 6 cups lower-salt chicken broth; more as needed
• 2 medium yellow onions, peeled and each studded with 4 whole cloves
• 6 medium unpeeled cloves garlic
• 6 whole allspice berries
• 4 fresh or dried bay leaves
• 2 tsp. cumin seeds
• 2 tsp. black peppercorns
• 2 tsp. coriander seeds
• 2 tsp. dried oregano
• 1 tsp. fennel or aniseed
• One 4-inch cinnamon stick
• 4 large turkey drumsticks (about 3 lb. total)

For the mole sauce

• 3 ancho chiles
• 3 mulato chiles
• 3 guajillo chiles
• 1/3 cup raisins
• 3/4 cup whole toasted almonds
• 2 oz. bittersweet chocolate, chopped (about 1/2 cup)
• 3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
• 2 corn tortillas, cut into 6-inch strips
• 1 cup chopped yellow onion
• 2 medium cloves garlic
• 1 tsp. dried oregano, preferably Mexican
• 1/2 tsp. ground cumin
• 1/2 tsp. ground fennel or aniseed
• 1/8 tsp. ground allspice
• 1/8 tsp. ground cinnamon
• Pinch of ground cloves
• 3 Tbs. olive oil or vegetable oil
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted sesame seeds

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Poached Cherries

If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

• 1-3/4 cups water
• 2/3 cup sugar
• 3 strips lemon zest, 1x3 inches each
• 3 strips orange zest, 1x3 inches each
• 1/4 vanilla bean, split but not scraped
• 15 peppercorns
• 1 lb. fresh sweet cherries, rinsed and pitted

In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they’re soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Red-Wine-Poached Pears with Star Anise & Pistachios

• 2-1/4 cups dry red wine, such as Merlot or Cabernet Sauvignon
• 1/2 cup granulated sugar
• 2 whole star anise
• 1/2 tsp. pure vanilla extract
• Pinch kosher salt
• 2 ripe but slightly firm pears, peeled, halved through the stem, and cored
• 2 Tbs. roughly chopped, lightly toasted pistachios
• 1 pint vanilla ice cream

Combine the wine, sugar, star anise, vanilla, salt, and 3/4 cup water in a 3- to 4-quart saucepan that’s wide enough to fit the halved pears in a snug single layer. Bring to a simmer over medium-high heat, stirring occasionally to dissolve the sugar. Reduce the heat to low, add the pears, and cook at a bare simmer (basting occasionally if there are any unsubmerged parts) until just tender when pierced with a wooden skewer or toothpick, 15 to 30 minutes depending on ripeness. Remove the pot from the heat and allow the pears to macerate in the poaching liquid for at least 2 hours, or discard the star anise and refrigerate in the liquid overnight.

Transfer 2/3 cup of the poaching liquid to a small saucepan and boil over high heat until reduced by half and slightly syrupy, about 5 minutes. Let cool. Spoon a little syrup onto each of four serving plates. Place the pears, cut side down, on a cutting board and, holding the knife at a 45-degree angle, slice them lengthwise about 1/3 inch thick almost to the stem, so the slices remain attached at the stem end. Transfer the pears to the serving plates and press down gently to fan them out, exposing the lighter centers. Sprinkle the pears with the pistachios and serve with a scoop of ice cream.