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Recipe - Fennel Pork Chops

Posted on April 30, 2019 by Scott Eirinberg

May Spice of the Month - Fennel Seed - Read on to Get 10% Off

Each month, we’re blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month, you ask? Drumroll please - fennel seed!

If you’re not completely familiar with this beautiful spice, or the amazing plant from which the seed comes, there is no need to frond. (That’s a little fennel humor for you. “Fronds” are the lacy green, top part of the fennel plant. BTW, all bad fennel jokes you come across are mine, and mine alone, and should not be blamed on Sarah.)

As usual, if you sign up for our newsletter, you’ll get 10% off our spice of the month (fennel seed if you’re reading this in May 2019) and you’ll be the first to know when we post new recipes. If you’re on the newsletter, you should already have the super-duper secret discount code.

 

Sarah Cooks!

Turn that Frond Upside Down! The Amazing Fennel Plant - Sarah Marshall

Fennel is one of those amazing plants that give us endless possibilities. The entire plant is edible, each part bringing a versatile use. The fronds are delicate, feathery, and light with a subtle pungent note. The stalks are fibrous and crunchy, with a thick anise flavor.

The bulbs are the most commonly used, the meatier part of the plant, with a mild licorice flavor. My absolute favorite part of the fennel plant comes at the tail end of its life. The fennel pollen and fennel seeds are the true culinary shining stars.

In the Pacific Northwest we are no strangers to fennel at the farmers market, however the seeds and pollen are a bit harder to come by. I love planting fennel in my garden because, it is the one plant I can accidently let go to seed and be excited about the results.

Scott has sourced the most amazing fennel seeds; they are vibrant green, with tons of flavor packed inside each tiny pod. With this month’s recipes, I have attempted to highlight both whole and ground fennel seeds, as I think they both bring new flavors and textures to your dishes.

It’s always best to buy whole fennel seeds and then ground them in a mortar and pestle right before use, so they’ll be super fresh. Have fun with this month’s recipes!

– Sarah Marshall


Fennel Pork Chops

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Ingredients

  • 4 thick-cut pork chops
  • Reluctant Trading Icelandic Sea Salt and Reluctant Trading Tellicherry Peppercorns
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon Reluctant Trading Whole Fennel Seeds
  • 1 cup dry white wine
  • 1 medium shallot, ¼ inch dice
  • 1 tablespoon capers
  • ½ a lemon, juiced
  • 1 tablespoon chopped parsley

Preparation

Step 1

Sprinkle both sides of the pork chops with Reluctant Trading Sea Salt and freshly ground Reluctant Trading Tellicherry black pepper.

Step 2

Heat olive oil in a medium skillet (that has a fitted lid), over medium-high heat.

Step 3

Add butter to the skillet. Once the butter begins to melt and bubble, place the pork chops in the pan 1-inch apart. Press lightly with a spatula to create even contact. Let the pork chops brown, by not moving or touching them for 4 minutes.



Don't skimp when adding the fennel seeds

Step 4

While chops are cooking sprinkle the top with fennel seeds. (it will look like a lot, but trust me, it will taste great). Once browned, flip the chops. Drizzle a splash of olive oil around the outside of the pan.

Step 5

Add the shallots to the pan. Let cook untouched for 3 minutes, until golden.

Step 6

Once browned, flip again. Pour wine into pan, cover and reduce heat. Simmer for 10 minutes.



The chop with fennel is looking transcendental.

Step 7

Flip the chops, add the capers, cover, and simmer for another 10 minutes. Remove the chops and let them rest on a plate.

Step 8

Whisk in the lemon juice and reduce the contents in the pan over high heat. Continuously whisk for 5-8 minutes, until sauce is thick and glossy.

Step 9

Plate pork chops, top with sauce, and garnish with parsley.

 

Fennel is one of those amazing plants that give us endless possibilities. The entire plant is edible, each part bringing a versatile use.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other fennel seed recipe this month for Fennel JoJos with Tzatziki Sauce.



You don't have to wait to go to bed to practice spooning.

Chop! Chop! Chop!

We hope by now, you are feeling the fennel.


Recipe - Fennel JoJos with Tzatziki Sauce

Posted on April 30, 2019 by Scott Eirinberg

Recipe No. 2 for May Spice of the Month - Fennel Seed - Read on to get 10% Off

Each month, we’ll be blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month, you ask? Drumroll please - fennel seed!

 

Sarah Cooks!


If you’re not completely familiar with this beautiful spice, or the amazing plant from which the seed comes, there is no need to frond. (That’s a little fennel humor for you. “Fronds” are the lacy green, top part of the fennel plant. BTW, all bad fennel jokes you come across are mine, and mine alone, and should not be blamed on Sarah.)

As usual, if you sign up for our newsletter, you’ll get 10% off our spice of the month (fennel seed if you’re reading this in May 2019) and you’ll be the first to know when we post new recipes. If you’re on the newsletter, you should already have the super-duper secret discount code.

 

Fennel JoJos with Tzatziki Sauce

Printer friendly version

JoJos Ingredients

JoJos Preparation

Step 1

Line two baking sheets with brown paper bags. Grind celery seeds, Icelandic Flake Sea Salt, fennel seeds, rosemary, and Tellicherry Peppercorns in a mortar and pestle or a spice grinder until fine.

Step 2

In a brown paper bag, add flour, salt, annatto (or you can substitute paprika), and spice blend.

Step 3

Rinse and dry russet potatoes. Cut each potato in half by length, and cut each half into 4 slices, creating 1-inch wide wedges.

Step 4

In a large Dutch oven fitted with a lid, heat oil over medium high heat.

Step 5

Drop the potato wedges into the flour mixture, one at a time. Shake the bag to coat all sides of the potatoes, let rest in the flour.

Step 6

Whisk the eggs in a bowl.

Step 7

Coat the potatoes in the beaten eggs, letting any extra drip off; drop the potatoes back into the flour mixture. Shake the bag to coat all sides.

Step 8

Place the potatoes onto one of the baking sheets.

Step 9

When the oil is hot and shimmering, carefully place the potatoes into the hot oil, cover with the lid and fry for 5 minutes. Do not overcrowd the pot. If for some reason they don’t all fit, cook in two batches.

Step 10

Remove the lid and stir the oil, fry for 7-9 minutes with the lid off, remove potatoes once they are crisp and golden. Drain on the paper-lined baking sheet.

 

Tzatziki Sauce Ingredients

 

Tzatziki Sauce Preparation

Step 1

Peel and grate the cucumber. Sprinkle with salt and let drain in a small strainer, for 15 minutes.

Step 2

Mix yogurt, garlic, habanero sauce, lemon juice, and fennel powder.

Step 3

Once water has released from cucumber, add to yogurt mixture and stir.

Step 4

Garnish with fennel fronds and enjoy!

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other fennel seed recipe this month for Fennel Pork Chops.



Sorry, this photo is not Scratch 'n Sniff.

Recipe - Pear Tea Cake with Coriander Whipped Cream

Posted on April 01, 2019 by Scott Eirinberg

April Spice of the Month - Coriander Seed - Read on to Get 10% Off

Each month, we’re blogging out original and delicious recipes featuring one of our Reluctant Trading spices. The recipes are formulated exclusively for us by the super-talented and super-friendly Sarah Marshall.

So what’s our spice of the month, you ask? Drumroll please - coriander seed!

If you’re not completely familiar with this beautiful spice with an amazing citrus aroma, no worries! Sarah’s going to show you the way.

But wait, there’s more! If you sign up for our newsletter, you’ll get 10% off our spice of the month (coriander seed if you’re reading this in April 2019) and you’ll be the first to know when we post new recipes.

Sarah Cooks!

Getting Ready for the Mother of all Holidays - Sarah Marshall

Happy April spice pals, I am so excited to get you cooking with coriander seed. When Scott put it on my list of recipes to write, my first thought was, most people have no idea what to do with coriander seeds. My next thought was to try things I had never done with coriander seeds.

This spice is one of my favorites, it is the seed that produces the cilantro plant, but it tastes nothing like it. Coriander seeds have the essence of citrus, with a slight floral quality. We use it in many of our sauces, and it is essential to pickling, but I am going to show you some new ways to utilize coriander seeds.

With Mother’s Day coming up next month, I am going tea cake crazy. Our family tradition is to have all the Moms in the family over for an afternoon of tea and cakes.

Rather than the typical frosted cakes, I make loose riffs on Italian style tea cakes with fresh fruit and whipped cream. The whipped cream in this recipe is a spin on a ghost chili infused hot chocolate I made years ago for a friend’s donut shop.

The fat in the whipped cream pulls out and holds on to whatever is soaked in it. You can make tea cream, coffee cream, whatever you are into. The great news is, you don’t have to wait until Mother’s Day to make this cake! It is perfect for breakfast, brunch, or in place of dessert. Enjoy!

– Sarah Marshall


Pear Tea Cake with Coriander Whipped Cream

Printer friendly version

Ingredients

Coriander Whipped Cream

  • 1 tablespoons Reluctant Trading whole coriander seeds
  • 2 cups heavy whipping cream
  • ½ cup cane sugar

Pear Tea Cake

  • Butter, for greasing the pan
  • 1 ¾ cup super-fine cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Reluctant Trading coriander seeds, finely ground with a mortar and pestle
  • 6 tablespoons salted butter, softened
  • 2/3 cup cane sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup Greek yogurt
  • 1 large pear, peeled, cored, ¼ inch cubes

Preparation

Step 1

In a small saucepan, over medium heat, toast the coriander seeds. Shake the pan every 15 seconds, for three minutes, until fragrant and you hear a pop. Immediately remove the seeds from the pan and place in a medium bowl. Once cooled, add the whipping cream. Set aside while the bread bakes.

Step 2

Preheat the oven to 350 degrees Fahrenheit. Using your fingers and butter, grease an 8 x 4 non-stick loaf pan, coating well. Line the bottom of the pan with a rectangle of parchment paper and grease the top of the paper. Set aside.

Step 3

In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and coriander. Set aside.

Step 4

In the bowl of a stand mixer, beat together the butter and sugar, until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and Greek yogurt, mixing until blended. Gradually stir in the flour mixture until combined. Fold in the chopped pears with a spatula.

Step 5

Bake for 50-60 minutes, until golden brown on top, and a toothpick inserted into the center comes out clean.

Step 6

After the bread has baked for 40 minutes, pour the cream through a fine mesh sieve into the bowl of a standing mixer. Add the sugar and whip the cream, on medium speed, until desired stiffness, about 1-3 minutes. Serve big slices, while still warm, topped with the coriander whipped cream.

 

My first thought was, most people have no idea what to do with coriander seeds. My next thought was to try things I had never done with coriander seeds.

About Sarah

Sarah is the owner of Marshall’s Haute Sauce. Her small batch sauce company grew from her love of gardening, and background in home preserving. Sarah is passionate about farmers, artisan producers, and canning seasonal ingredients. She spends her free time teaching canning classes, experimenting in the kitchen, and organizing a local canning club- Portland Preservation Society. Her love for canning and preserving all things local, inspired her to write Preservation Pantry: Modern Canning From Root To Top And Stem To Core. Be sure to check out Marshall’s Haute Sauce Variety Pack. Best hot sauce evah!

Reluctant Resources Used in this Recipe

Sign up for our newsletter, get 10% off spice of the month

Like this recipe? Want to get 10% off our featured spice each month? Sign up for our newsletter.

Also, be sure to check out Sarah’s other coriander seed recipe this month for Coriander Red Lentil Soup



Our coriander seed has the aroma of oranges

Orange you glad you saw this recipe?

Kind of seedy, in a good way.

The greatest thing since sliced bread? Sliced Pear Tea Cake.

This recipe takes the tea cake


 
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