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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming in 2014! You can learn & laugh with Deanna & her friend Buffee (yes, that's her real name) during their cooking demos at the Washington State Fair this September and hear their The Old Hen podcast soon. Here's to starting from scratch. Thank you so much for supporting us!

Hollandaise Sauce Recipe

Hollandaise sauce can make the home cook cry. Don’t ask me how I know this. I just do. Here is a sure fire recipe that will not make you cry and will have your friends & family begging for the recipe. Again, I just know. You’re welcome, friends & family.

Ingredients:

  • 3 large egg yolks
  • 2 sticks butter (or one cup)
  • About 2 ounces fresh lemon juice (or enough that sauce comes together and looks creamy and thick)
  • Salt & pepper
  • 1 teaspoon cayenne pepper
  • Lemon pepper (optional)

First, separate the egg yolks from the egg whites. You can do this by cracking the egg on the counter, holding the egg over a bowl and letting the egg whites drop into the bowl while rotating the yolk back and forth from one side of the egg shell to the other until all you have left is the yolk. Place yolk into a separate bowl.

Melt real butter on the medium heat in a saucepan.  Watch closely so that it does not begin to burn. Melt completely until butter just begins to boil.

The more farm fresh your eggs, the more golden your sauce will be.

Place egg yolks in blender.

Refrigerate egg whites for other uses such as brushing on dinner rolls or danishes before baking for shiny tops, making egg white omelets or making fancy cookies & cakes.

Give a swirl on low blend.

Very slowly add melted butter while blender is still blending.

This is creating your sauce and Cooking the egg yolks ever so slightly at the same time. Yay for multi-tasking!

Squeeze fresh lemon juice into a separate bowl then add to blender.

Add salt, pepper, cayenne pepper and, if desired, lemon pepper. She is lovely.

If you would like your sauce to remain golden with no black pepper speckles, just use white pepper in place of lemon pepper & ground pepper.

Give a little try to make sure sauce tastes great.

She is perfect for eggs, salmon and broccoli. She is impressive. She is hollandaise.{EAV:4522e34eecf51710}

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Spiral Omelet Recipe

A favorite dish at our B&B is our spiral omelet. And because it is Christmas. And because I love you, I am posting the recipe today so you can make it for your loved ones tomorrow.

Ingredients:

  • 12 eggs
  • 1 cup milk
  • 4 ounces cream cheese
  • 3 tablespoons flour
  • Salt & pepper
  • Hollandaise sauce

Preheat oven to 350F. Place 12 eggs in blender.

Add one cup of milk, 4 ounces of cream cheese, 3 tablespoons of flour and salt & pepper. You can use white pepper in place of pepper if you would not like the black pepper to show.

To measure my salt & pepper, I give a couple shakes per egg… the same amount I’d use if I were frying one egg.

Blend on low.

Blend on medium.

Blend until cream cheese is fully blended in.

Spray half sheet pan with sides with non-stick spray. Place layer of parchment paper on tray. Smooth down so sticks to pan as well as possible. Make sure parchment is large enough that it raises about an inch above the pan on all sides to prevent eggs from going underneath while baking.

Place baking sheet in preheated oven.

Make sure pan is level and pour eggs into it.

Bake eggs for 10-15 minutes or until done. Move pan a bit to see if they are firm. If so, they’re done.

Chop 8 ounces of ham and 1/2 bunch of green onions.

Make hollandaise sauce & pour onto egg.

Use spatula to spread sauce.

Top with ham and green onions.

Now for the fun (or as I like to say, terrifying) part. To roll the spiral omelet, face pan with the short side toward you. Grab the paper at the end and use it to nudge egg roll upward to roll away from you. Only roll about a couple of inches and make sure the beginning of your rolling process is off to a great start.

Continue to roll and pull paper toward you to bring the egg roll back to your reach when you get about half way done rolling.

To finish, use paper to help firm your roll by pulling it up and around the egg a bit. Once you see that you have a beautiful rolled omelet, you can let go of the paper.

And you shall see this. And you will be tempted to dance around. And you should. Because you have just made magic.

Using a large knife, cut into 6 or 8 pieces. The large knife also helps with serving, as it is the perfect size to slide under each omelet and serve.

She is light and fluffy. She is saucy. She is the star of breakfast. She is the spiral omelet. Your family and friends will never forget “that omelet thing” they enjoyed at your home.

Helpful tip: Place spiral omelet in oven at 150 degrees to keep warm when not serving right away.

 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014