Pork – That’s What’s For Breakfast Lunch And Dinner

Pork - That's What's For Breakfast Lunch And DinnerThe Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Tudor Place

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Smokehouse at Tuder Place

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

  1. Smoked Bacon Golden Beets and Kale Hash
  2. Orange Ginger Pork Meatball Soup
  3. Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale HashSmoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate.  Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

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French Toast Fruit Roll Ups

French Toast Fruit Roll UpsAt Chef’s Talk they explain that recipes for “French Toast” can be traced back to Ancient Roman times. They go on to say that the original name for French Toast in French was “pain a la Romaine” or Roman bread (Chef Talk).

There is a collection of Roman recipes that are called Apicius. The collection was compiled in the 4th or 5th century. In reference to French toast  the “Apicus Cookery and Dinning in Imperial Rome” wrote: “Another sweet dish: Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs]. Fry in oil, cover with honey and serve.”

The foods described in the Roman Cookery, lets one know about the dietary habits of the ancient Roman world around the Mediterranean Basin.

The recipes though were geared for the class of wealth, and a few recipes contain ingredients that were considered exotic foods at that time.Our featured recipe is French toast.

A recipe that is enjoyed across all classes of people today. Were not featuring ordinary French toast, and surely not compared to the French toast eaten in Ancient Roman times.

The featured recipe is: French toast Fruit Roll Ups, and here is what you will need.

4 slices of sourdough bread, crust removed

4 ounces cream cheese, room temperature

1/4 cup raspberries, fresh or frozen

1/2 cup blueberries, fresh or frozen

2 to 3 large eggs

Real maple syrup

sourdough bread with crust cut off and rolled flatBreak eggs open in a pie dish or similar utensil, and beat eggs, set aside. Next, cut crust from bread and flatten with a rolling pin. Spread each slice of bread with cream cheese, and add fruit, and roll up bread starting from fruit side.

cooking French Toast Fruit Roll Ups in pan

Dip roll ups in egg batter and cook in a heated pan over medium heat with grass fed butter or coconut oil. Cook until done, much the same as traditional French toast.

rolling cooked French Toast Fruit Roll Ups in coconut sugarWhen cooked, remove roll up from pan, and roll in coconut sugar.

French toast Fruit Roll Ups - close upPlate two roll ups, and top with fruit and real maple syrup.

Link here to view our other recipes of French Toast:

  1. Apple-Berry Topped French Toast (made with apple syrup)
  2. Breaded Coconut French Toast

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Apple-Berry Topped Sourdough French Toast

Apple-Berry Topped Sourdough French Toast

Fresh organic foods are a great way to start your day. GMO foods compared to organic  foods has a lot of conversation. It is true the vitamins maybe the same, but the phytonutrients  are not. Phytonutrients are produced in the vegetable or fruit to combat insects and infections, the more phytonutrients the better.

Plant foods contain thousands of natural chemicals. As we noted they are called phytonutrients or phytochemicals.”Phyto” refers to the Greek word for plant. These chemicals help protect plants from germs, fungi, bugs, and other threats.

But genetically modified plants have been compromised. How? With glyphosate engineered into the seed, the plant has no reason to fight of infections, and insects. In turn, the plant becomes lazy so to speak, and the phytonutrient production in the plant is much less, meaning less nutrients.

There are more than 25,000 phytonutrients found in plant foods. When you eat or drink phytonutrients, they help prevent disease and keep your body working properly.

Some of the important ones include:

These nutrients act as antioxidants in your body, meaning they tackle harmful free radicals that damage tissues throughout your body. GMO foods compare to non gmo have much less antioxidant abilities.

It only makes since to eat all natural non gmo foods, that have been seeded, grown and harvested organically. To learn more about glyphosate link here to read, What Do You Believe About Glyphosate.

Now for our featured recipe: Apple-Berry Topped Sourdough French Toast.

2 apples, color is your choice

1/2 cup blueberries

2 large eggs

2 large or 4 small slices Sourdough bread

1/4 cup coconut milk

8 ounce coconut water

1 teaspoon tapioca-root

1-2 teaspoons coconut sugar

pecan pieces

large shredded dried coconut pieces

Ingredients above make for 2 servings

straining apple juice pureeCore one apple, leaving skin on and add slices to a Nutri-Bullet, food processor, or blender. Add the coconut water and processes.

Next, over a medium sauce pot strain the pureed apple. Once the juice has drained, save the puree in a glass bowl. Add some lemon juice, and coconut sugar, and you have fresh homemade applesauce. Save in the refrigerator and eat within 3 days.

With the other apple, leaving skin, core, remove seeds, and slice thick pieces into thin slices.

Add apple slices to the sauce pot. Bring apple slices to a soft boil. Next, add tapioca-root to a little water, and stir into sauce pot. Continue stirring until juice thinks some. Do not over boil the tapioca, as it can loss its thickening ability.

Next add coconut sugar and stir in until well combined. Remove from heat and set aside.

eggs and coconut milkBreak eggs into a dish and add coconut milk, and mix together.

cooking sourdough french toastHeat a large ceramic coated skillet over medium heat. Add 1 to 2 teaspoons of grass fed butter, and melt. Coat both sides of sourdough slices and add to pan. Cook both sides until golden brown, but not burnt.

Apple-Berry Topped Sourdough French Toast

On individual plates, add 2 slices of cooked bread, and spoon on cooked apples with syrup. Top with 1/4 cup blueberries, pecan pieces, and shredded coconut. Enjoy the start of your day with this all organic breakfast.

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Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

You may have heard of mascarpone as an Italian style cream cheese, but a softer texture, than the regular cream cheese, such as the brand name Philadelphia Cream Cheese. Mascarpone can be used in cheesecakes, and is also used to make Tiramisu. Because of its creamy texture, it makes a grand accompaniment with berries, like strawberries. The Italian style cream cheese is described in flavor as sweet, rich, and creamy-like with a mild buttery flavor.

Mascarpone was invented in southern Italy around the 16th century. It is made using the cream of cow’s milk. The name Mascarpone, pronounced  Mahs-kahr-po-nay, is thought to be related to the root word mascherare, an Italian verb meaning to “dress up” or “camouflage.”

This dressing up of the cow’s cream, relates to the way the cream cheese is made. It begins from mascarpa, which is a by-product that is extracted from the whey that is leftover from making stracchino, a semi-soft cheese made from whole cow’s milk, and once extracted from the whey, it is then coagulated with lemon juice and drained, and you have: Mascarpone.

Now for our featured recipe: Gluten Free Carrot Cake Pancakes with Orange Maple Mascarpone Sauce, and here is what you will need.

2/3 cup coconut flour

1 ripe medium banana

1 medium carrot finely grated, do not pat dry (should equal about 1 cup)

1/2 cup dried coconut, shredded and unsweetened

1/4 cup coconut sugar

1 teaspoon pure vanilla extract

2 tablespoons melted coconut butter

1/2 teaspoon Himalayan salt

1 tablespoon baking powder

2 tsp pumpkin pie spice

3 eggs

2 cups coconut milk (can also use buttermilk, milk, or almond milk)

The Orange Maple Mascarpone Sauce to follow.

Ingredients for Carrot Cake Pancakes with Orange Maple Mascarpone SauceMix all ingredients in a medium mixing bowl.

Carrot Cake Pancakes cooking in a skilletWarm a ceramic coated skillet over medium heat, and add a tablespoon of coconut butter. When butter is melted, add a ladle full of the pancake mix, and cook about 1 1/2 minutes on each side.

Before making the pancakes, in a separate small mixing bowl, make the Orange Maple Mascarpone Sauce, as follows.

Ingredients for Orange Maple Mascarpone Sauce

 

1 – 8 oz. tub of mascarpone cream cheese, room temperature

1/2 zest of an orange

1 teaspoon vanilla extract

1 tablespoon real maple syrup

1/8 teaspoon Himalayan salt

Mix all ingredients in a small mixing bowl, and set aside. If there is any leftover cream cheese sauce, save in a glass jar with a tight lid for up to 10 days in the refrigerator.

Carrot Cake Pancakes with Orange Maple Mascarpone Sauce

 

When you have finished cooking the pancakes (makes about 6 large cakes), plate them and top with the Orange Maple Mascarpone Sauce. You can also top the sauce with some grated carrot, and nuts, like pecans or walnuts. Enjoy!!

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Breaded Coconut French Toast

Breaded Coconut French Toast

The night before the plan was to have french toast the next morning with slices of sourdough and real maple syrup. The next morning the plan was followed through, but first a cup of coffee was enjoyed and a little of the Today Show.

For their recipe segment, they had featured taking restaurant favorites and making them healthier eating. They took the “Chicken Nuggets” recipe you buy at McDonald’s and made it into a healthier choice, “Coconut Breaded Chicken Nuggets.” Seeing that had given inspiration on how the planned breakfast that included french toast was going to be prepared.

Therefore our featured recipe: Breaded Coconut French Toast, and here is what you will need.

Keep in mind this recipe is not just great for breakfast, but can also be included as an item on your Sunday Brunch Menu.

The amounts of each ingredient will depend on how many you are serving.

1/4 cup coconut butter, divided

2 large eggs

1/2 cup coconut milk

4 slices of sourdough bread

1 cup dried shredded coconut

Real Maple Syrup

melting coconut butterIn a pie plate mix the eggs and coconut milk. In a separate pie plate add the dried coconut. Next heat a medium sized ceramic coated pan over medium-heat. Add some coconut butter and let melt.

dipping slice of sourdough in egg-coconut milk batterNext take a slice of the bread and liberally dip it into egg-coconut milk batter coating both sides. Next coat both sides with the dried coconut.

cooking slice of coconut breaded french toastNext add the breaded coconut slice of bread into the heated pan. After about a minute and a half turn slice of bread and continue cooking.

Breaded Coconut French ToastWhen all slices of bread are coated and cooked, plate, pour on real maple syrup, top with more dried coconut, and enjoy your Breaded Coconut French Toast for breakfast or brunch.

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Bacon Eggs and Asparagus Benedict

Bacon Eggs and Asparagus Benedict

There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item.

The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a hangover at the time.

He ordered some toast, crisp bacon, two pouched eggs, and a side of hollandaise sauce.

cookbook of the waldorf

Photo Credit: Chest of Books

A column in The New Yorker – Talk of the Town – had interviewed Mr. Benedict just before he died, in 1942.

During the interview he had made the claim that he had put the dish on the breakfast and luncheon menu of the Waldorf Hotel.

Mr. Benedict even claimed the Eggs Benedict recipe was published in the cookbook – Cookbook of the Waldorf  (author  Oscar Tschirky – printed 1896) because of him.

The second account is from 1967 when a claim was made by Edward P. Montgomery on behalf of commodore E.C. Benedict, as he wrote a letter to the New York Times, that included the recipe.

In the letter he claims to have received the recipe from his uncle, a friend of the commodore.

Variations of Eggs Benedict

There have been several different ways to make Eggs Benedict since its appearance to the culinary world. Most of us know it is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce (see our recipe here of Eggs Benedict with Hollendaise Sauce).

There are ten variations to date, and they include:

  • Eggs Blackstone – made with  streaky bacon and slices of tomatoes are added
  • Eggs Blanchard – Béchamel suace is used in place of the Hollandaise
  • Eggs Florentine – made with spinach in place of the ham or the spinach is added just underneath the ham
  • Eggs Mornay – made with a Mornay cheese sauce in place of the Hollandaise
  • Eggs Atlantic (also called Eggs Hemingway, or Eggs Copenhagen) – made with  smoked salmon. This variation is called “Eggs Benjamin” in a few restaurants in Canada
  • Huevos Benedictos – a Spanish style that is made with either sliced avocado or Mexican chorizo, and is topped with both a salsa roja (red sauce) and hollandaise sauce
  • Eggs Hussarde – made with Holland rusks in place of the English muffin and adds Bordelaise sauce
  • Irish Benedict – is made with corned beef or Irish bacon
  • Eggs Chesapeake – is made with crab cake, and tops the hollandaise sauce with a sprinkle of Old Bay Seasoning
  • Eggs Hebridean – is made with Black Pudding. This variation is common in Scotland, and uses black pudding from Stornoway

Here is our version of Eggs Benedict, though several may have made it in their kitchen before we did. We call it Bacon Eggs and Asparagus Benedict.

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

1 pound asparagus, trimmed

4 slices Canadian ham

4 slices 100% whole grain English muffin, toasted

Hollandaise Sauce:

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

Poached Eggs:

4 eggs

1 tbsp white vinegar) 

Making the Sauce:

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Bacon Eggs and Asparagus Benedict Poaching the Eggs:

Using the same pot of water add 2 to 3 teaspoons of white vinegar.

Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.

Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Arranging the Plate:

Place 1 or two slices of the toasted English muffin on a plate. Next add 3 or 4 asparagus spires, then add ham, poached egg, and spoon on sauce.

 

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Sourdough Bread Day – No Fooling

Sourdough Bread Day - No Fooling

Did you know  the way sourdough bread is prepared helps improve its nutrition value?  The sourdough starter as it is called, pre-digeststarches, making the bread more easily digestible.

Because of this it lowers insulin response, thus improving glucose tolerance. The pre-digested starches helps protect Vitamin B-1 from the damage of the heat will the bread is being baked. The pre-digested starches also break down the gluten, resulting in a bread that gluten-sensitive people can eat.

The process also breaks down phytases which free up minerals for better absorption,  such as zinc, iron, magnesium, copper, and phosphorus.

Don’t be FOOLED into believing folic acid is better for you, as it is the synthetic form of folate, and folate is made in nature and is bio-available to the body.

One medium slice of sourdough has 95 micrograms of folate, which is 24% of the daily required amount needed for good health. Lack of folate in the diet would make you more susceptible to developing cancer, age-related vision loss, hearing loss, and heart disease.

So this April first (2015) enjoy a slice or two of sourdough bread, and We’re Not Fooling.

Grilled Brussels sprouts with baconEnjoy sourdough with – Grilled Brussels sprouts and Bacon

1 pound Brussels sprouts cut in half, cooked, either rosasted or grilled

1/2 pound of bacon, cooked

6 slices of sourdough bread, if using longer slices cut in half

Grill or roast prepared Brussels sprouts. In a medium bowl mix with cooked, chopped bacon.

Warm the slices of sourdough bread, and top with the grilled Brussels sprouts and Bacon.

Enjoy!!

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Turkey Avocado and Dill SandwichEnjoy sourdough with – Turkey Avocado and Dill Sandwich –

4 slices deli smoked turkey

2 eggs fried, yolk cooked

1 avocado, medium, peeled, pitted and sliced

3 or 4 fresh sprigs of dill

1/2 cup fresh baby spinach leaves

Sweet Tomato Chutney – Click here for recipe

Spread sourdough with chutney. Next layer with one or two turkey slices, add fried egg, avocado slices, and top with a sprig of dill and some baby spinach leaves.

Enjoy this sandwich for Sunday brunch, breakfast or lunch.

Stop Fooling around and get to the kitchen and prepare your sourdough bread with either Grilled Brussels sprouts and Bacon or Turkey Avocado and Dill Sandwich.

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