Sunday, May 16, 2010

What's for Dinner? Fennel Pork Chop, Creamy Polenta, Butter Carrots and Sauteed Fiddleheads


Dinner just for my brother and I.
We bought a nice bit of meat from the butcher.
I brined the pork chops for hours in salt water then dried and rubbed them with fennel, sage and lots of fresh cracked pepper. A sprinkle of salt and a nice fry in a sautee pan. 3 minutes on each side, then 8 minutes to finish cooking through. The bone-in gave the meat great flavour and I was careful not to overcook it because pork will get tough and flavorless if well-done. Mediem rare -medium is just perfect!!
Polenta made of cooked cornmeal finished with milk, s&p, butter, parmigiana reggiano and a little lemon zest to cut the richness. This was a good alternative to risotto.
Carrots were steamed and finished with butter and s&p.
And my favourite! Spring Fiddleheads are baby ferns that have not yet bloomed. They have a wonderful, mild, green flavour that is unlike anything else! You just have to try them when you get the chance. Bonus is that they cook very quickly - just five minutes.
I made some crusty dinner bread that was started in the morning and finished before dinner/ It was baked with caramelized onions on top.

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