I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.
The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.
Poached Mahi-Mahi with Tomato Caper Sauce
Ingredients for fish: (Serves 2)
- 2 mahi-mahi filets
- 3 cups chicken broth
- 1/4 cup white wine
- 2 sprigs rosemary
There are certain kitchen activities that seem so simple, but when you go to do them yourself, you have no idea where to start. I had this exact problem after impulse buying a cantaloupe the other day.
I pulled it out of the fridge ready to chow down and realized I had no idea how to cut it. After some quick googling, I found my answer and easily broke it down into bite size pieces.
Since my lack of cantaloupe cutting knowledge was almost a catastrophe, I wanted to share the steps just in case you find yourself in a similar predicament.
Step 1: Cut cantaloupe in half from top to bottom.