Скачать или смотреть cooking with the UN-KILLABLE WEED -

Today I’m making a pan sauce for some pork chops using the horseweed I foraged in the previous video. Horseweed (Erigeron canadensis AKA Conyza canadensis) has a unique flavor, adding a smack of tarragon when cooked like this. Practice safe foraging by only harvesting plants you can 100% identify. Horseweed is an easy to recognize and super tasty vegetable/herb! Have you ever used this plant? Let me know!

The recipe is super simple and adaptable:
Cook meat (or whatever, really) in a pan. I used a nonstick pan, and it worked fine.
If the meat is thick (like these pork chops were), finish in the oven.
When the meat is done cooking, rest on a plate.
Put the pan back on the stove and deglaze with water (or any flavorful liquid like wine or stock).
I added frozen cubes of demi-glace because I had them.
I also added cream cheese and mustard for flavor. Stir to dissolve. Sour cream would work, or just leave it out altogether.
Make sure to add in the meat’s resting juices.
When the sauce was reduced, I added the chopped horseweed.
After cooking for a couple more minutes, kill the heat, and swirl in some butter.
That’s it!

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cooking with the UN-KILLABLE WEED - #horseweed pan sauce #cooking