Everything felt right again when Amy and Beau were both at the table on Thanksgiving Eve last week. The occasion called for a special dinner to celebrate this holiday week reunion of old friends. Although I'd normally center the main dish on pork tenderloin, all I had on hand was vacuum-sealed Creole pork chops in the freezer...but that's what a sous vide immersion circulator is for! And boy howdy, was the pork just pure velvet by the time it was ready to be sliced and served! I could not believe how tender and tasty it was. Of course, if you're gonna do it right, then we had to have the house-favored ginger-soy-shiitake cream sauce to go with it. And that meant whipping up mashed turnips, parsnips, and potatoes (thanks for the homegrown root vegetables, Kelly!) and using up the remainder of the roasted cumin-coriander cauliflower. I had to get out and walk about three miles after all that, on our final day of temps in the 70s before an arctic blast rolled in overnight.
Based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon Appétit Cookbook by Barbara Fairchild, 2006, p. 398-399.
Reassurance about approach from "Mashed Turnips and Potatoes," from Brittany Fiero of Her Mise En Place.
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