Alright, my name is Tim. I'm a junior at the College of Nursing and I love cooking. I want
to show you how to cook easy meals for everyone. So today we're going to make a poached pear
with a biscuit with a poached egg in it. It's a brunch recipe that you can make for your
friends on weekends. Poached pears take the longest in the meal, so I'm going to start
cutting it in half and I'm going to quarter it again. It's called yalee pear. It's almost
like a barlet pear almost. It's very hard. You want to use a hard pear when you're poaching
pears because soft pears will just fall apart. So you want to take your knife, just slice
down the middle. You can just do like a little V and then you pop it out with your hand.
Alright, so next thing you want to do, fill a pot with water. Clean tap water is fine.
You want to put sugar in it. Pears are sweet, but you want to have a really sweet syrup.
You got your cinnamon sticks here. Now I, when I cook I don't really measure that much, but
I just go by heart, you know. In a pot this big, two cinnamon sticks is alright. Clothes
you find in like, you just have to find ground clothes sometimes in your pumpkin pies. It's
very, very strong actually. Smells like, I don't know, almost really earthy I guess.
Anastar is very strong. If any of you have ever eaten one of these, it just like clears
your mouth out of every flavor you add. So you should mix it up real quick, get everything
dissolved inside. It seems really cloudy now. It will turn, you know, clear. So once this
starts to boil, throw the pears in, put it on a smaller burner and just let it go for
about 20, 25 minutes or until the pears are soft. You can always try them. I like to just
stick a fork in one. If it's, you know, goes in almost like a cooking potato. You stick
a fork into a potato, it, you know, it should just easily fall out of it. So stick a fork
into the pear. It should just release from the pear. And then that's when you know it's
done. The biscuits now. So these biscuits, oh, make sure to preheat your oven to 350.
Follow the instructions on the Pillsbury Doughboy. You need scallions. So cut your scallion
in half. All right. So you just chop it up like this. Like I said before, these are biscuits,
right? So I buy, I bought this muffin tin. It's a deep muffin tin. That's key here. All
right. The other thing is you want to buy the Pillsbury Doughboy grand biscuits. The bigger
the size, the better. So you take your biscuit, stretch it out as much as possible here.
Um, because you're making a bowl for your, for your egg. So you take your scallions.
You want to drop a little bit of scallion at the bottom of each one. Um, the scallions
add a lot of flavor. Scallions are also known as green onions. So if you can't find scallions,
try finding green onions. You take your eggs. So I got four of them. So I need four eggs.
Crucial. The crucial thing about this is you don't want to overcook the egg. If you overcook
the egg, then it kind of really sucks. Um, you want to have the egg gooey, as gooey as
possible. And so I can poach the egg then, you know. So now on top of that, you want to
put a little bit of cheese. Cheese is important. I love cheese. Um, especially for brunch. All
right. So you do a little bit more scallions on top. I pre-fried some bacon beforehand.
Um, I always want the bacon to be crispy. You know, bacon, when you first cook it, it's
not going to be crispy. It only gets crispy when you let it cool. So I just pop one piece
on top of each one like this. Um, just like that. All right. So ovens at 350. You want
these in there for about 12 minutes. He is, once the biscuit rises up and it turns a nice
golden brown, that's when you know it's cooked. All right. So this is bok choy. Normally you
do it like this, but the way I'm serving with the biscuit, I like to chop it up and you
just go along as a slant. Um, the key to cooking and chopping is to make sure everything is
the same size. Now you want to always cook bok choy with garlic. This is about three
cloves of garlic. You smash it like this with your hand. It takes the peel right off. I
like to just do a quick chop on that. There's some olive oil in there. You throw the garlic
in there to kind of steep in the oils so that the oils will spread to the bok choy and your
bok choy has a garlic flavor. All right. A little salt right now. Put a little scallion
in there too. All right. It's a nice, nice sizzle. So then you're going to throw the
bok choy here. You don't want it to be too deep of a color. Um, you don't want it to wilt
too much either. So like cut it so small, it's going to cook pretty fast. Um, I'm going
to add a little bit of salt on top of this. All right. So quick saute. All right. So they're
ready. Now the tricky part sometimes is that it might stick. That's good. See how it's
a golden brown on the edge? You can pop that right there real quick. Normally you would
just serve it like this. I'm going to show you that the biscuit cook through and your
egg is poached. Take the pears out and just reduce this, this, this sauce. Now I've reduced
some sauce already right here. All right. So I'm just going to pour this real quick
over the poached pears. Usually you can serve this with vanilla ice cream. It goes great
with this. Um, these are delicious cookies. Pine nuts. So it goes right on top of that.
All right. So that's, that's, that's the meal today. It's a biscuit with the egg, the
bok choy. Very healthy for you. Real quick, real easy. This was done probably in 25,
30 minutes in the poached pear. Real quick, real easy. You literally just put it on pot
and let it sit and it just goes by itself. All right. Well, thank you for watching today.
Uh, leave me a comment at Washington Square, square news, Twitter at NYU news.
