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.
* 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. https://culinarycuts.me/2014/03/21/citrus-salt/
*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.
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.