Pork Hash

Jake and I went to a fabulous restaurant a while back and had a pork hash that was wonderful! I kind of recreated the essence of it here and I really liked how it turned out. It is a great use for leftover pork roast.

Pork Hash

• 1 Tbs butter and 1 Tbs olive oil
• 1 1/2 -2 cups chopped pork roast
• 1/4 lb brussel sprouts, sliced thinly
• 1 small sweet potato, chopped
• 5 crimini mushrooms, chopped
• 2 drops truffle oil
• 4 eggs, poached
• hollandaise sauce
• dill for garnish

Melt the butter into the oil in a large skillet over medium heat. Saute the brussel sprouts and sweet potato until starting to get tender. Add the mushrooms and cook until lightly browned and tender. Toss in the pork and heat through. Season to taste with salt and pepper and add the truffle oil. Serve topped with the poached eggs and hollandaise sauce and sprinkled with dill. Enjoy!

Hollandaise Sauce

I use this recipe of hollandaise sauce it is all assembled in a blender and goes together really quickly.

• 3 egg yolks
• 1-2 Tablespoons freshly squeezed lemon juice
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 stick butter, melted and hot in a saucepan

In your blender place the egg yolks, lemon juice, salt and pepper and turn on the blender. Slowly drizzle in the butter very slowly until it is all emulsified and thickened. Serve immediately.

Savory Breakfast Bread

So I am back at it with Friday Baking with Not Quite June Cleaver. I took a bit of a hiatus due to being busy but I made the breakfast bread this weekend and I had some this morning with a cup of coffee and it was good. Kind of a different recipe than I have made before but it turned out very savory and filling.

Savory Breakfast Bread

2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
9 eggs
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper

In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8×4 loaf pans. Bake in a 375F oven for 30 – 35 minutes. Allow to cool for 10 minutes then remove from pans.

I made mine in a 13X9 pan and it took about 35 minutes as well. I would also beat the butter and the mustard and then add the eggs to combine. The butter didn't mix in as well with the eggs in all at once.

No Bake Candy Cookies

I realized it has been a long time since I have posted anything! I looked at my camera and I have a bunch lined up but just have not had a moment lately to put any of them up. Here is one I took on a recent camping trip. My grandmother had it in her recipe box and they are always a stand by for me when I need something sweet or need to take a cookie or something to a party.

No Bake Candy Cookies

• 2 c sugar
• 1/2 c milk
• 1/2 c butter
• 1/4 tsp salt
• 3 c old fashioned oats
• 1 c chocolate chips
• 1 tsp vanilla

In a saucepan, combine sugar, milk, butter and salt. Bring mixture to a boil over medium high heat stirring constantly. Boil one minute then remove from heat. Add oatmeal, chocolate chips and vanilla. Stir until completely combined and chips are melted. Drop by tablespoonful on to wax paper. Let cool and then store in a cool place in a tightly sealed container.