Chili-Ginger Glazed Pork Chop with Fiddlehead Ferns, Shiitake Mushrooms, and Turnip Mash


Chili-Ginger Glazed Pork Chop With  Fiddlehead Ferns, Shitake Mushrooms, And Turnip MashImage

Feeling inspired one day I went into Whole Foods after work. I’ve always been curious about these little edible ferns but never had the chance to cook them! The recipe I used to cook the ferns was the same one I used in a previous post that I will post a link for.  I have to give some photo credit to my girlfriend for taking this wonderful picture. She actually took this picture with her iPhone 5 and I was so surprised by the quality, she bought me my own iPhone to help me along with my blog! I’m very excited to try some new photography techniques and take my food to the next level.

*Recipe For Ferns-

* For the pork chops, I first patted them dry with a paper towel on both sides. Next comes some strong seasoning with salt and pepper. Heat up the pan with some olive oil till it’s smoking hot.(literally smoking) Sear the pork chop until perfectly golden brown on both sides, then continue cooking in a 350F oven to an internal temperature off 155F. Let rest 5 minutes and the pork will continue cooking to 160F.

*Citrus salt or any artisan salt can add another layer of flavor. Here’s a link to the salt I used.                     

*The mushrooms were sauteed with butter, plenty of salt, and pepper.


Chili-Ginger Glaze  (Serves 2)

1/4 C Brown Sugar

1/4 C Rice Vinegar

1/2 C Chicken Stock

2 Tbls Ketchup

2 Tbls Fresh Grated Ginger

2 Tsp Chili Flakes

Salt To Taste


1. Heat brown sugar and vinegar in a sauce pan, and bring to a boil for 5 minutes or until slightly reduced.

2. Add chicken stock, ketchup, ginger, and chili flakes. Let simmer till reduced by half and the liquid coats your spoon.


Turnip Mash

1 Large Turnip

1/4 C Butter

1/4 C Heavy Cream

1 Tsp Sea Salt

1 Tsp Cracked Black Pepper

1. Peel and dice turnip, boil until fork tender and transfer to a bowl.

2. Mash cooked turnip then add butter and heavy cream until you get the consistency you want.

3. Season with salt and pepper to your taste.


*Don’t be afraid to add other flavors to the turnip mash like herbs, spices, or fresh horseradish. The same can be done for the glaze; you could substitute the chili-flake for minced garlic or lime zest and juice.


Dishes that haven’t made it up!

I know I have not been posting nearly as often as I should, but I promise that I won’t stop cooking and perfecting my skills at home in my little kitchen! These are a few pictures of the dishes that won’t have recipes on the blog! I am also trying to connect with other chefs on the internet to talk about food! Here’s where to find me!

Facebook – cameron.l.dunlap

Instagram – camboo2

Pinterest – camboo123

Twitter – camerondunlap1


Chicken-kale with roasted baby red potatoes and charred brussel sprouts.


Pan seared Rockfish with almonds, braised lettuce, and maitake mushrooms.

Bruleed plums with honeyed goat cheese and balsamic reduction

 Bruleéd plums with honeyed goat cheese and balsamic reduction.

white peach pie with canilla bean icecream

White peach pie and homemade vanilla ice cream.

strawberries and cream, with strudel

Strawberries, Mexican cinnamon, strudel, and Chantilly cream.


Goat cheese, butternut squash, spinach, and balsamic glaze bruschetta.

Red Wine-Espresso Braised Beef Pasta

Red Wine-Espresso Braised Beef Pasta


(Serves 4)

When I used to see braised dishes I would think to myself that I would be stuck in the kitchen for hours. The reality is that browning your proteins and vegetables before going in the oven is the only real work you do! Making this dish for four takes about 1 1/2 hours but you can have it ready long before you need to serve it. This is also a very cost effective dish when using some “2 Buck Chuck” red wine, cheap beef, and a bag of pasta. Make sure to cover your baking dish with a layer of parchment paper and a layer of foil on top because it creates a seal for the steam.

(Makes 4 Servings)
2 Lbs Bottom Round Beef
1 Lg Red Onion Julienned
1/4 Lb Butter
2 Tsp Garlic Minced
40 Oz Crushed Tomato
1/2 Tbls Cocoa Powder
1/8 C Espresso Powder
1/4 C Parmesan Cheese
2 Tbls Rosemary Minced
1/2 Cornstarch

1. Pre-heat oven to 325F. Dice beef into large chunks, and season with salt and pepper. In a roasting pan heat oil on high and sear beef on all sides.
2. Remove beef then add the onion and garlic to brown. Stir in espresso and cocoa powder to toast 1-2 minutes. Add the tomatoes and red wine then bring back to a summer.
3. Add beef and any of the jus left on the plate back to the roasting pan and make sure all the beef is covered completely. Cover the roasting pan with parchment paper and aluminum foil, crimping tightly around the edges.
Cook in oven 1 1/2 hours then check to see if the meat will fall apart. Remove beef and pour sauce through a fine chinois or strainer.
4. Bring sauce to a boil with the minced rosemary. Add the cornstarch mixed in with 2 Tbls of water as a slurry to thicken the sauce. Shred beef and mix some of the finished sauce in with the beef and cooked pasta. Garnish with Parmesan and parsley.

Broccolini With Slivered Garlic, Soy Sauce, And White Wine




Broccolini With Slivered Garlic, Soy Sauce, And White Wine



This is one of my fondest dishes from culinary school. It brings back memories of my culinary career and my fascination with food. This is a fairly common dish on local menus, so I thought I would talk about how easy it is to make a restaurant quality dish like this. The broccolini could be substituted for regular broccoli, collard greens, swish chard, string beans, or anything green you have in your kitchen. My fascination with this dish is the time it takes to produce something so wonderful. The greens won’t be cooking any longer than 6-7 minutes because we are adding some color quickly and then steaming with the soy sauce and white wine. This is a perfect vegetarian side or a quick healthy snack in the middle of classes at culinary school.

I also want to send out a quick thank you to those of you reading my post! I don’t think I would still be pushing myself  in my career and my passion with out you.


(Makes 4 Servings)
1 Bunch Broccolini or Broccoli Raab
2-3 Garlic Cloves Thinly Sliced
1/2 C White Wine
1/4 C Soy Sauce
1-2 Tbls Olive Oil


1. Heat pan with olive oil and toast garlic slices till golden brown then remove to a paper towel. Raise heat till shimmering or just barely smoking and add Broccolini with a pinch of salt and pepper. Cook for 2-3 minutes to slightly brown broccolini.
2. Add white wine and cook on high for 2-3 more minutes until almost all of the liquid is gone. Add soy sauce and cook liquid out again for 2 more minutes.
3. Remove from heat and disguard any excess liquid. The broccolini should be tender and well seasoned at this point. Add toasted garlic slivers back to broccolini and serve.


Those of you other food bloggers out there I am very interested in trading guest post with someone if anyone is interested. Please email me at with any questions or ideas! Thanks again for reading.

Easter Garden of Delight – Quail Eggs & Beets 3 ways


This is some very smart salad composition! I hope to try something similar soon with some new inspiration.

Originally posted on Aphro Cuisine:


Firstly, happy Easter to you all – another excellent excuse to celebrate life, fertility, fresh dawns and bountiful abundance!

As I strolled through the sunshine-soaked stalls of the Darlinghurst farmers market this morning, I looked for what could make the perfect and playful Easter dish, so I could then spend my entire afternoon making art in the kitchen!

Beets, quail eggs, radishes, dill, done.

I had so much fun playing with the ingredients and styling myself a precious garden of edible earthly delights, with mini easter eggs nestled throughout. I’ve never done this type of scattered-garden food styling, but scrolling through endless pages of pinterest’s collection of the hottest salads of 2014 finally got to me. And what a gorgeous way to display a bunch of easter treats, you could do it with so many different ingredients for your easter gathering – your dips and salads all in one, serve with some toasted bruschetta and pop it on…

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Kombucha Squash and Sage Soup

Kobucha Squash and Sage Soup

Kombucha Squash and Sage Soup

Kombucha Squash and Sage Soup

This soup was a bit of a freestyle in the kitchen. I went to whole foods challenging myself to do something different, new, and cost effective. It is the end of the squash season and I found some great Kobucha squash for very cheap. I tasted my soup to season it, and noticed it was missing something. After a bit more salt and some fresh lemon juice, I realized that adding a sweet layer could be very interesting! Going against my instinct, I got out the maple syrup. One drop too much and this whole soup would be ruined, so just add a teaspoon at a time. I finished it up with a little bit of blue cheese for some salt and some fried sage leaves. This soup turned out very well balanced and interesting! I hope this recipe can help you find some inspiration to challenge yourself in the kitchen this week!

(Makes 4 Servings)

1 Kobucha Squash

1 Yellow Onion

2 Carrots

2 Cellery Stalks

4 Garlic Cloves

1 Bunch Fresh Sage

1 Qt. Vegetable Stock

1/2 C Heavy Cream

1 Tbl. Lemon Juice

1 Tsp. Maple Syrup



1/4 C Blue Cheese


1. Preheat oven to 350F. Cut the squash into 4 quarters and coat with olive oil, salt, and pepper. Wrap the squash in foil and bake for 45-55 minutes until fork tender. Remove foil and skins, then large dice squash.

2. In a large pot or dutch oven heat the oil and add the onion, celery, carrots, and garlic. Sweat for 5 minutes until translucent. Add squash and sage leaves, cooking for 3-4 more minutes to intensify flavors.

3. Add stock and bring to a boil, then reduce to a simmer for 30 minutes. Blend soup and finish with heavy cream, lemon juice, maple syrup, salt, and pepper.

4. In a saute pan heat a small amount of oil and add sage leaves for 1 minute till crisp.  Garnish soup with blue cheese crumbles and fried sage leaves.


Almond Tea Cakes

Almond Tea Cakes




These almond teacakes gave me a brand new sensation the first time I made them. After bringing my mother some left overs, they have been a family favorite and aren’t made often enough! This is a very simple recipe that takes about 20 minutes to put together. After making these a few times it will be easy to memorize the recipe to have them whenever you want! Questions or comments greatly appreciated!

(Makes 12)

1 C Ground Almonds

1 C Egg Whites

4 Oz Cake Flour

11 Oz Powdered Sugar

1 Tsp Almond Extract

8 Oz Browned Butter

1 Tsp Salt


1. Preheat oven to 350F. Brown the butter on medium heat for 10-15 minutes. Heat slowly to prevent burning.

2. Grind almonds in a food processor to almost a powder. Leaving a few extra small pieces will give them a nice crunch.

3. Mix all ingredients in a large bowl till well incorporated.

4. Place bowl in the freezer till the mixture becomes a thick batter.

5. Grease muffin tin and fill with batter 3/4 full. Bake for 15 minutes or until golden brown and remove from oven. Let cool and cover with powdered sugar.

5 Minute Mac And Cheese

5 Minute Mac And Cheese


Today is the day that I’ve reached my first one thousand views!  I’m happier than ever about my food,my friends, and my girlfriend for having helped me make this happen! I think my next goal is to buy an actual camera for my food photography. All of my pictures so far have been on a 99$ camera.

This mac and cheese dish is very versatile and can be made in 5 minutes! The Whole Foods near me has a little basket called, “Hodgepodge of Fromage.” Inside are small ends and pieces of the big blocks of cheese they can still sell! Each piece can cost anywhere from 1 to 4$ and I usually pick out 3 or 4 types to combine in my 5 minute mac and cheese.Other options would be to add bacon or panchetta, sauteed vegetables, and herbs. To make the bread crumbs I bought a bag of croutons for 1$ and pulsed them in my food processor a few times till I got the consistency I wanted. After that I sauteed them in butter with some salt and pepper. I wrote the recipe for 1 serving because this you can use leftover noodles and cheese. This is what I like to make at home when I need something quick.

(Serves 1)

2 Cups Cooked Pasta

1/2 Cup Heavy Cream

1 Tbl Olive Oil

2 Garlic  Cloves

1/2 Cup Grated Cheese

2 Tbl Bread Crumbs

2 Tbl Chopped Parsley


1. Heat up oil in saute pan on high. When oil is hot add the garlic for 1 minute.

2. Add the heavy cream and reduce on high 1 more minute.

3. Add cooked pasta and toss to coat. Season with salt and pepper, then add the cheese. Cook until sauce becomes thick.

4. Turn off the heat and mix in half of the fresh chopped parsley. Top with breadcrumbs and second half of parsley.

Roasted Beet Salad with Frisee, Herbed Goat Cheese, Toasted Walnuts, and Lemon Vinaigrette

Roasted Beet Salad with Frisee, Herbed Goat Cheese, Toasted Walnuts, and Lemon Vinaigrette



This dish is my version of the infamous beet salad! Here in the NW we can expect to see beets on many menus year round because of their price and functionality.  The beets I chose were red and golden “Chioggia” beets for their unique appearance. The serving portion for me is usually one good sized beet per person. You can also boil the beets with a few lemon wedges, peppercorns, vinegar, and time to have an easier time peeling them. The frisee might be a bit expensive or hard to find so arugula might be a good substitute along with any other greens in the chicory family. If you can’t find any herbed goat cheese don’t worry it’s very easy to make! Just mix an appropriate amount of garlic powder, minced chives, parsley, thyme, salt, and pepper in with the cheese by hand or in a food processor.

(Makes 4 Servings)

For The Salad

4-5 Large Beets

1/2 C Whole Walnuts

1 Bunch Frisee or Arugula

1/2 C Herbed Goat Cheese

For The Lemon Vinaigrette (Makes 1 Cup)

1/2 C Canola Oil

1 Tbl Lemon Zest

1 Tbl Lemon Juice

1 Tsp Minced Shallot

1 Tsp Yellow Mustard

1 Tbl Honey

1 Tbl Cider Vinegar

Pinch of Salt and White Pepper


1.  Roast the beets without peeling them in the oven for 1 hr or until fork tender.

2.To prepare the vinaigrette, combine zest, juice, vinegar, honey, shallot, mustard, salt, and pepper in a food processor till smooth.  Slowly add the oil until completely incorporated. Once the vinaigrette is well emulsified, taste and balance the flavor.

3. Peel beets, removing the ends and cut into thin slices.

4. Toss frisee with just enough vinaigrette to coat and season with a little salt and pepper. Arrange beets on plate next to frisee. Use a little extra vinaigrette to drizzle over the beets and top with toasted and chopped walnuts. Add a quenelle* of the herbed goat cheese on top with some fresh cracked pepper.


* A Quenelle is a shape formed by two spoons. It is most commonly used for softer or more pliable foods. It is made by dipping the first spoon to get a small amount, then slipping the the ball off the first spoon with the second, creating a second and third equal side.