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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's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

A Baker’s Dozen Plus One: A Foodie Movie List

If you love cooking and eating and watching movies about people cooking and eating, here is a carefully chosen list of 14 calorie-free goodies just for you.

Julie & Julia


Big Night

The Trip

It’s Complicated

Kitchen Stories

I Am Love

Tortilla Soup

No Reservations

Babette’s Feast

Mostly Martha

Eat Pray Love

Tampopo

Because I said So

And, finally, dessert.

Chocolat

 

Ham and Cheese Quiche Recipe

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Ham and Cheese Quiche. Amen.


They say Real Men Don’t Eat Quiche, but real men like this ham and cheese quiche. It’s simple, it’s delicious and surprisingly manly.
Preheat oven to 350 degrees

Ham and Cheese Quiche Ingredients

  • 1 Pillsbury pie crust (or 1/2 this homemade recipe)
  • 10 large eggs
  • 1/4 cup heavy cream
  • 1/3 cup flour
  • 8 oz. grated cheddar cheese (or any cheese that melts well like gouda, gruyère, havarti)
  • 4 green onions, chopped
  • 8 oz. cubed ham, drained
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon course ground pepper
  • 1 cup sour cream (optional garnish)

Place homemade pie crust or store bought Pillsbury (this brand because it isn’t sweet) pie crust in pie pan, poke crust with a fork about 20 times all around and then bake for 13 minutes.

Drain ham on paper towels. Leftover ham is also great for this recipe. Pat dry as well so that much of the moisture is soaked up by the paper towels.

Beat eggs, heavy cream & flour together. Blender on medium speed works well for this.

Stir in cheese, green onions, ham and salt & pepper.

Remove pie crust from oven when done. Pour mixture into pre-baked pie crust.

Bake quiche with a baking sheet on the shelf underneath it to help catch any possible overflow. Use a guard to protect the edges of the crust from over-baking once they are light golden brown. Bake for about an hour or until a knife comes out clean. Quiche will continue to bake for a little while after removed from oven since it’s still hot.

Serves eight or if you would like to have larger friends, six. Place a dollop of sour cream on each piece and an artful green onion if desired.

She has enticed many a gentleman and made their taste buds dance. She is a quiche that even real men love.

 

French Salad Dressing Recipe

Ingredients

    • 3/4 cup canola oil
    • 1/2 cup sugar
    • 1 tablespoon Worcestershire sauce
    • 2 tablespoons grated sweet onion
    • 1/2 cup white vinegar
    • 1/2 cup ketchup
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon paprika
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon course pepper

Place all ingredients in a jar and cover with a lid. Give everything a good shake. Taste to make sure the amount of salt & pepper was enough to do the recipe justice. When you reach perfection, serve on a fresh green salad. Your friends will be so impressed.


 

Smoked Salmon Flatbread Recipe

I present thee with reason number 139,274 as to why I love Twitter. Meet Smoked Salmon Flatbread.


And one of the original reasons I love Twitter? Well, that would be my friend, Imelda. Imelda and I met through Twitter and after she came out to have lunch at our bed & breakfast, we found we had a kindred connection. It wasn’t long before we started having tweet-ups with other friends from Twitter.

Imelda hosted one of these events. Everything she does speaks volumes about how much she loves people. She is a creative soul with a great sense of humor. And the woman seriously knows how to dress a table.

At this gathering, I gave all of our friends a little gift. I decorated some little boxes with tweets from well-known or local Tweeps.

Then I filled each box with a handmade Twitter logo cookie and a fancy tea. You can read how to make these cookies here and find a similar cookie cutter here.

At Imelda’s party, she served some stand out dishes as well. One of them was this fresh and flavor-filled Smoked Salmon Flatbread. I’ll be making this again and again.

You can use two – 12 inch Boboli pizza crusts or make this easy homemade flatbread. Preheat oven to 425F.

FLATBREAD INGREDIENTS:

  • 3/4 cup warm water (no more than 110 degrees)
  • 1 teaspoon yeast
  • 1 teaspoon sugar
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 2 1/2 cups flour
Place water, yeast and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate yeast. This usually takes about 10 minutes.

Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook like in the picture above.

Remove from mixer stand and cover and let sit for another 30 minutes or until dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.

Roll flatbread out into shape of your pan. This crust makes enough to cover about a 1/2 sheet pan.

Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.

TOPPING INGREDIENTS:

  • 1 cup  Sour Cream
  • 1 lemon, juiced
  • 1 package fresh dill (snipped)
  • Salt
  • 8 oz. smoked salmon
  • 1/2 English Cucumber – thinly sliced
  • 1/2 red onion – finely chopped or thinly sliced
  • 3 T capers, drained
Gather ingredients for toppings while flatbread bakes.

Mix Sour cream, lemon, dill and salt to taste then refrigerate while the flatbread bakes at the suggested temperature.

Slice cucumbers and red onions very thin. A mandoline is handy for this.

Let flatbread cool completely. Spread the sour cream mixture on the cooled flatbread. Place cucumber on sour cream.

Place salmon on cucumber.

Spread red onion and capers on top of the salmon. Cut the pizza into wedges. If using for an appetizer, just cut into smaller pieces. This recipe is lovely for such a thing as it makes so much. Transfer to a platter to serve.

Who knew Twitter would become responsible for kindred connections? Then again, Imelda’s Smoked Salmon Flatbread will accomplish the same.

 

Apple Pecan Bread Pudding With Warm Caramel Sauce Recipe

I confess. I cannot stop making bread pudding for it is one of the most fascinating of all the breakfast dessert kingdom. It is economical yet, when made correctly, glamorous. It is quite plain in theory yet as complex as you’d like it to be. It is far more wild than it looks.


BREAD PUDDING INGREDIENTS:

  • About 8 cups of French bread, allow to sit overnight so it is dry
  • 8 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 can sweetened condensed milk
  • 1 cup brown sugar
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 large honeycrisp apples, freshly grated (or, if preferred, thinly sliced)
  • 1 cup chopped pecans (optional)
Bread pudding does not start out gorgeous. It is mushy and spongey and gooey. And mushy. This begins as you place all of the wet ingredients, salt, brown sugar, cinnamon & nutmeg into a large bowl and whisk them together well. After ingredients are incorporated, push bread into the mixture. Give everything a couple of stirs until bread is well-coated.  Cover with handi-wrap and place in the fridge for a couple of hours or overnight.

Preheat oven to 350 degrees. After bread has a chance to soak in all the flavors, add the pecans and grated apples and gently fold into puddin’.

Place the bread pudding into a 9X13 baking pan coated in baking spray (or butter).

FOR THE STREUSEL:

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup pecans

Place streusel ingredients in a medium-large bowl and use pastry cutter until all ingredients incorporate together into a crumbly streusel. Sprinkle all over the top of the bread pudding. Loverly.

Bake for about an hour or until a knife poked into the center comes out clean.

While the bread pudding bakes, make the caramel sauce and then set aside.

Homemade Caramel Sauce

  • 1 cup unsalted butter
  • 2 cups brown sugar, packed
  • 1 teaspoon sea salt
  • 3/4 cup heavy whipping cream

This is one of those recipes where mise en place is key. Have all your ducks in a row. Be a good scout, always be prepared. Okay, you get the idea.

Melt butter over low heat in medium-large saucepan. After it is fully melted, stir in brown sugar and salt. Turn heat up to medium to medium-high heat and watch closely.

When sauce starts to boil and get foamy looking, simmer for about three minutes over medium heat

After simmering, carefully add in heavy whipping cream. The sauce’s reaction to the cream is pretty jumpy, so be careful.

Stir together and remove from heat. Allow to cool for a bit before using so you don’t burn yourself. Fresh out of the pan caramel sauce is very hot.

When bread pudding is done baking, place servings into pretty bowls (preferably glass so the caramel sauce can show off). Top bread pudding with caramel sauce and a few chopped pecans.

It cannot be tamed for it is wild to it’s core. Many will not be brave enough but those who embark upon the new, glamorous bread pudding adventure will love every bite.

Crikey that’s delicious, mate!

 

Seared Scallops With Peach Salsa Recipe

My love for people with accents (since I, of course, do not have one) began when I would travel around the country to camps. My friends and I would sit and listen to our newly acquired friends from different states for hours. We’d all laugh together about how different we sounded. North Dakota was one of my favorites. I came to love copying accents. It’s become a hobby, really.

Through the years, I’ve discovered which accent I speak in the best, which one makes me sound angriest even while I’m laughing and which one sounds best when writing a recipe. And with that, I present thee with Seared Scallops With Peach Salsa while using a Norwegian accent. You’re welcome.


Make da peach salsa so dat all the parts have da chance to get to know one anudder real vell while you make da scallops.

Ya sure, you betcha, some dose scallops come packed in da juices. Be sure to rinse dem real well.

Den pat dem dry with da  paper towel and salt them real good all on dat one side dere.

Place dem all salt side down into da pan heated with da olive oil den salt & pepper da other side, like dat dere, don’t ya know? Cook dem ’til dey are da beautiful medium brown on da first side. If you try to lift dem up too early, you’ll know dey aren’t ready to flip jus yet because dey will stick to da pan ven you try to do da flippin’.

Cook da second side ’til dey medium brown as vell. Uffda.

Top with dat dere peach salsa. It’s real good, don’t ya know? Dat is fresh stuff dere. So ven you have da next pardy you have, be sure to invite da friends from all over da vorld and have da jolly laughs over dose dere accents and eat da scallops together. Den you can be thankful da recipe was not for da pickled herring and dat will make you feel good all over.

 

Fresh Peach Salsa Recipe

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You don’t need a party to enjoy confetti. In the same way, you don’t need a shindig to enjoy peach salsa. For it is a party in a bowl.


Blanch 3 peaches. To do this, just cut a cross slit at the bottom of each peach. Making the cuts as far down as the pits will help to remove the pits later.

Bring a pot of water to a boil. After it begins to boil, turn off heat and carefully place peaches in water for no more than one minute.

After peaches are removed from hot water, immediately place in ice-cold water for a couple of minutes to prevent peaches from cooking. Then peel the skin off of each peach.

You’re so beautiful to me.

Dice all three peaches and place in a medium bowl.

PEACH SALSA INGREDIENTS:

  • 3 peaches, peeled & diced
  •  1/2 jalapeno pepper, minced
  • 1/2 red bell pepper, minced
  • 1 small red onion, minced
  • 1 bunch of cilantro minced
  • One clove garlic, minced
  • Zest & juice of one lime
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Salt & pepper to taste

Cut a jalapeno in half and remove seeds inside. I recommend using latex gloves for this process or at least washing hands well after touching the insides of the pepper.

Save half.

Mince half.

Mince half a red pepper as well.

Toss all “confetti” and remaining ingredients into the bowl with peach goodness and stir.

Serve with many kinds of seafoods or upon omelets. Adorable served in mini martini glasses upon a small plate with tortilla chips – making each guest feel so very special.

Perfect for a party or content simply “being” the party. It is fresh peach salsa.

 

Pumpkin Spiced Butterscotch Pudding Parfaits Recipe

Sometimes there are just not enough words to describe the good things in life. This especially applies to butterscotch desserts. These pretty pumpkin spiced butterscotch pudding parfaits made their debut this week at the Puyallup Fair.


I demonstrated these and a few other cozy fall recipes in the home arts department. If you were there, thank you for joining the fun! The other recipes I made were Saucy Balsamic Burgers and pancakes; and then I got nervous while my ingredients were mixed up and mentioned the drunken triple berry sauce pancakes (just add a little bourbon) to kill time; and because I’m prone to getting sidetracked when I drink too much Diet Coke, I muttered something about crepes and overnight waffles; and as a repercussion of lunchtime being right around the corner, I believe I mentioned how to cook a filet mignon steak. Sometimes I run on a little bit. I’m sorry. You’re welcome. I’m sorry.

You can read more about Joey Fatone’s recent visit to The Old Hen here. And you can read about Koji Yakusho’s visit here. I will update again when Disney lets us know when our episode with Joey will air. To stay in the know about this and get new recipes as they’re posted in your email inbox, you can subscribe to our posts over here a little, up on the right. —>

And, finally, if you enjoy blogs that feature wordy, run-on sentences and yummy recipes, you can vote my blog for the best food blog in the Northwest here.

PUDDING INGREDIENTS:

  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 1/2 cups milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter, softened
  • 8 ounces butterscotch chips
  • 1 tablespoon pumpkin spice
  • 1/2 cup chopped pecans or fun sprinkles (for garnish)
Place powdered sugar, cornstarch and salt in a medium sauce pan. Whisk these ingredients together to them up to help prevent lumps.

Add milk, vanilla and egg yolks and whisk again until eggs are fully beaten and all the ingredients become one.

Amen. Now it’s sfe to turn the burner on to medium heat. Whisk occasionally to help ingredients to keep from sticking on bottom of the pan. When pudding mixture gets hot, add butterscotch chips and butter. Continue to whisk as the pudding comes to a slight boil. Turn off heat and whisk occasionally until butterscotch chips are fully melted.

 

Whisk in the best pumpkin spice money can buy. Unfortunately, not all spice blends are created equal. I’ve tried some not-so-appealing brands before so it’s important to find the one that fits your liking.

Allow pudding to cool to room temperature and place a piece of plastic wrap over it so it’s touching the pudding. This will prevent a layer of skin from forming on top while it cools. Place in fridge for a couple of hours.

GRAHAM CRACKER CRUST INGREDIENTS:

  • 1 package graham crackers (or 9 crackers)
  • 6 ounces melted butter

Place graham crackers into a food processor. Process until small & crumbly.

Pour in melted butter and continue to process.

Press mixture into bottom of parfait dishes.

Make homemade whoop cream. Layer with puddingy goodness on top of graham cracker crust. Top with chopped pecans or fallish sprinkles.

Word.

 

French Onion Soup Recipe

Le French onion soup is a very easy soup to make but it is time consuming. The onions are cooked at a very low heat so they can caramelize to a dark brown, yet not burn while on their way to their culinary destiny – a destiny that will make many people réjouissant.

INGREDIENTS:

  • 4 tablespoons butter
  • 5 medium onions, sliced thin
  • 2 tablespoons flour
  • 1 cup sherry wine
  • 5 cups chicken broth (or water)
  • 5 tablespoons Better Than Bouillon Beef Base
  • 8 stalks fresh thyme, minced (plus additional for garnish if desired)
  • Salt & pepper to taste
  • 1 loaf artisan French bread
  • 4-6 ounces Gruyere cheese, sliced thin

How to slice an onion…

Cut top off of onion.

Lay top of onion (which is now flat) upside down on cutting board). Cut onion in half down the middle of the root.

Peel off outer layer of onion skin and discard.

Lay onion with largest flat side down and begin slicing thinly starting at the top.

Melt butter in a large frying pan over medium-low heat and then add onions.

Continue to cook onions over medium-low heat for 3-4 hours.

Onions will end up being dark brown and caramelized. Yeah, like that.

Stir in flour and cook for a few minutes while stirring.

Add sherry wine and continue to stir.

Immediately add chicken stock (or water) as well and stir.

Allow soup to heat up and then stir in the beef base. Stir and cook until it is melted into the soup. Salt & pepper soup to taste.

Note: Beef base and chicken broth (or water) can be replaced by the more traditional broth of beef consomme’ if preferred.

Add minced thyme.

Slice bread as thick or thin as you’d like and then place on a sheet pan to broil until golden.

Place soup in bowls and place a slice of bread on top.

Cover with as much lovely sliced or grated Gruyere as you like.

Place soup bowls on baking sheet and broil until cheese is melted fully. Garnish  with a stalk of thyme or minced thyme if you like and serve.

Le destiny of le onions. Le sigh.

Comment on this blog post by noon tomorrow (Sept. 12th) for a chance to win le Girl Scout cookies.

 

Banana & Berries Crepes Topped With Nutella and Whipped Cream

Because no American can get enough French crepes. Because it’s Sunday. Because they are darling. Just out of the pan crepes filled with Nutella, perfectly ripened banana slices and homemade whipped cream topped with fresh berries, more Nutella, gorgeous whipped cream, and powdered sugar. Because, well, just because.

For the crepes:

  • 1 cup milk
  • 4 large eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Place ingredients in blender in order listed. Blend until it becomes a lovely, thin creamy batter.

Turn burner for crepe pan (non-stick crepe pan recommended) to just above low heat. Get 1/3 measuring cup ready. Place about 1/4 teaspoon of butter in pan (optional with a non-stick pan). Melt & spread butter around. For browned butter crepes, let the butter cook until golden. Pour measured crepe batter into pan. Lift pan a bit off of burner – just enough to swirl in a circle before batter cooks into place. The goal is to fill the pan with the crepe batter. Crepes should be thin, after all. The reason for turning the pan into a circle, is so that you’ll have a beautifully round crepe. Crepes should be round, after all.

Crepes should be very thin. Allow to cook until top is done, then flip upside-down on to parchment paper. You can flip if you like but second side for a little golden color but the second side will not need to cook long. Place parchment paper in between crepes. This recipe makes about 8 crepes – depending on the size of your crepe pan.

For the whipped cream:

  • 2 cups heavy whipping cream
  • 1/2 cup of powdered sugar
  • 1 teaspoon vanilla extract

To make whipped cream, whip heavy cream in a very clean mixing bowl until it has soft peaks. Add powdered sugar and vanilla and mix again until it has stiff peaks.

For the Nutella:

Place a cup of Nutella in a double boiler. Place about an inch of water in bottom pan and place Nutella in top pan. Melt slowly over low heat.

Crepe Assembly:

  1. Spread a light layer of whipped cream and drizzle Nutella on inside of crepe.
  2. Slice 1/2 banana per crepe and place slices in crepe.
  3. Roll crepe or fold into quarters. whichever tickles your taste buds. Or whichever is fastest so you can move on to eating them.
  4. Slice strawberries and artistically place berries over the top of the crepe.
  5. Drizzle more Nutella goodness over crepe.
  6. Using a large decorating bag & tip, decorate top with whipped cream.
  7. Place a couple of teaspoons of powdered sugar into a sifter or sprinkler container or a sieve works just fine too – not that I would know. Sprinkle gently but generously. This is art.
  8. Cut a strawberry with stem on in half and place on top. Smile.
  9. Devour and make more. Just because.
 
© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016