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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 .

Individual Apple Crumbles Recipe

Because I had to try out the dicing attachment on my food processor, because the honeycrisp apples were staring at me in the store, because I buy cinnamon in bulk and own way too many canning jars, it is time to make apple crumbles.

Ingredients

  • 8 medium honeycrisp apples, peeled, cored, and diced or sliced
  • Juice of 1 fresh lemon
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 stick (or 1/2 cup) unsalted butter, melted
  • 3 tablespoon flour
  • 1/2 teaspoon salt
  • 1 – 0.74 oz. packet Alpine apple cider mix (optional)
  • 1/2 teaspoon nutmeg, freshly ground
  • 1 tablespoon cinnamon
  • 1 recipe oatmeal streusel

Place apples in a large bowl with lemon juice and sugars. Stir and allow to sit for about a half an hour. The sugar will draw the juice out of the apples.


Melt butter. Set aside.

Preheat oven to 350°F.

Add flour, salt, cider mix, nutmeg, and cinnamon into bowl with apples. Stir well.

Stir butter into apples. Divide apple filling between 6-8 eight-ounce mason jars (or small baking dishes).  Top with oatmeal streusel. If you have leftover streusel, it can be saved in freezer to top muffins later.

Oatmeal Streusel Recipe

  • 1 cup quick cook oatmeal
  • 1/2 cup flour
  • 1/2 stick unsalted butter, diced
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 3/4 teaspoon sea salt

Place ingredients in food processor. Pulse until well-combined but crumbly. Pulsing will help to control how fast ingredients come together so you can get the perfect texture you need.

Spray a baking sheet with non-stick spray. Place apple crumbles on baking sheet. Bake for 45 minutes.

Enjoy hot or cold. Top with high quality or homemade ice cream if desired. In other words, top with high quality or homemade ice cream. Because sometimes individual desserts are the best way to come together.

 

 

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Roasted Rainbow Carrots

Some foods are so colorful, so glorious, so flavorful they can be tossed into the oven with just a smidge of prep and come out looking like a glorious dish from a top-rated restaurant. Enter rainbow carrots…

Preheat oven to 350°F.


Start by either choosing carrots which are similar size or slice the large carrots down the middle the long way so they are similar thickness as the small carrots. I like to keep the stems attached for added drama.

Just place carrots in a cast iron pan or baking dish. Take the fancy-pants garlic oil we made and drizzle over carrots. Sprinkle with sea salt & freshly ground pepper, and, if desired, some fresh thyme.

Roast for 20-30 minutes. You can drizzle with balsamic vinegar if you like or you can just enjoy the way they are.

Rainbow carrots. Sweet and simple. No drama… except for the stems.

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How to Make Homemade Garlic Oil for Dipping

A drip, a drizzle, a dunk… you will love this simple trick to making your own flavorful garlic oil. This is your one way ticket to becoming more gourmet than you were yesterday.

Ingredients

  • 24 ounces grapeseed oil
  • 1 small bulb garlic

Pour grapeseed oil into a medium saucepan. Peel garlic and cut cloves in half. Place garlic cloves in grapeseed oil.

Heat oil over medium-low heat until it is hot. You don’t want the oil to come to a boil. The garlic cloves should not fry or the oil will become bitter. Turn off heat and allow to cool to room temperature.

Pour oil back into original bottle or store in a pretty glass bottle. You can repurpose used garlic cloves in a recipe or store them in your bottle of oil.

Garlic oil is perfect for cooking, dipping French baguettes in, and can be combined with balsamic vinegar or amazing salad dressing.

 

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Homemade Fettuccine Alfredo Recipe

If one is going to break one’s new year’s resolution with homemade pasta, one might as well add alfredo sauce, right? The way homemade pasta clings to this sauce is absolutely dreamy.

Ingredients

  • 4 teaspoons unsalted butter
  • 1 1/2 cup heavy whipping cream
  • 1 cup (8 oz) fresh parmigiano reggiano cheese, grated (or fresh grated parmesan will work too)
  • Sea salt to taste
  • Freshly ground pepper or white pepper to taste
  • Homemade fettuccine pasta (or store bought), cooked
  • 2 chicken breasts, cooked and diced
  • About 6 sprigs fresh parsley, chopped (optional)

Place butter in a medium-large saucepan over medium-low heat. After butter has melted, add cream and cheese. Stir until cheese is melted.

If making homemade noodles from this recipe, this sauce can be poured right into a large bowl with the pasta & chicken, and the amount of sauce per pasta will be perfect.

You won’t get that special connection with boxed pasta & alfredo mixes, baby. And they say two wrongs don’t make a right.

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How to Make Homemade Pasta With a KitchenAid Mixer Attachment

This recipe is super easy and reliable. Dangerous even… I mean, who needs the ability to make homemade noodles at their fingertips? If you have just started your new year’s resolutions, please avert your eyes, my friend.

Ingredients

  • 2 cups flour
  • 1 teaspoon sea salt
  • 3 eggs
  • 1 tablespoon olive oil

Place flour in mixing bowl. Sprinkle salt over flour. Make a divot in middle of flour and place eggs in divot. Pour olive oil over eggs. Use a fork to begin whisking the eggs until ingredients are well incorporated. Place mixing bowl onto mixer and, using regular beater, mix until dough comes together into one large piece. Mix for a few more minutes, then form into a ball and allow to rest for about 15 minutes, allowing all the glutens to snuggle up real tight.


Zzzzzzz.

Next, break dough ball in half, dust with a bit of flour, and roll out to about an inch thick. Pinch the end so the attachment will be able to grab the dough.

KitchenAid Pasta Roller & Cutter Set

Attach pasta sheet attachment to KitchenAid mixer and roll dough through on lowest (widest) setting. Continue placing through attachment, adjusting the width to a higher number each time until pasta is the size you would like it to be. If pasta strips get longer than you’d like as they thin out, you can cut the sheet in half.

If making fettuccine noodles, be sure it is wide enough to be cut by the fettuccine cutter attachment. If too thin, the cutting attachment will just mark or score the pasta. The number two setting is best for fettuccine.

Coat pasta with a light dusting of flour occasionally so it doesn’t stick together when you fold it or when it becomes a pile of noodles. If this happens, no worries. You can press it together and start over.

When noodles are ready, set aside and bring a large pot of water to a boil. Add noodles and boil for about 3-4 minutes.

Friend, if you are still looking, these gluten-filled strips aren’t a bad way to break a resolution. No one would fault you. You’re welcome. I’m sorry. You’re welcome.

Note: Of course, this pasta can be made by hand as well. Just stir dough together, knead dough by hand, roll out as thin as possible, and cut thin strips with a sharp knife. 

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Mexican Coleslaw Recipe

Looking for a fresh, new twist for your Taco Tuesdays? You will adore this flavorful Mexican Coleslaw. There won’t be a shred of evidence you even made it by the time dinner is done. I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Slaw Ingredients

  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalepeno, minced

Dressing Ingredients

  • 1/4 cup olive oil
  • 1/8 cup vinegar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • Juice of 1/2 fresh lime
  • Sea salt to taste
  • Pepper to taste

Whisk dressing ingredients together until emulsified. Dress slaw at last minute so it doesn’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. Um, er, Caturday chimichangas.

 

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Baja Fish Tacos Recipe

Fish tacos are very fresh & sassy to share with guests but are super easy to make. I do believe it is time for another game night with friends.

Fried Fish Ingredients

  • Canola or vegetable oil for frying
  • 1 egg, beaten
  • 12 ounces of buttermilk
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • About 2 pounds fresh halibut or cod, cut into about 4 inch pieces and 3/4 inch wide

Preheat  oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.

Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together just until combined:  egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Coat one piece at a time and carefully drop in the preheated oil. Cook about four at a time for a few minutes on each side.

When done cooking, place fish on lined baking sheet and sprinkle with sea salt right away. Repeat the process until all fish strips are fried.

If you need to keep fish warm while preparing rest of dinner, place on unlined baking sheet in oven at 200°F and cover with a sheet of foil. Watch carefully, though, so they don’t become tough and dry.

Healthier Option: If you prefer, you can just coat a baking sheet with a little bit of olive oil, place fish pieces on tray, sprinkle with sea salt & pepper, and bake in a preheated oven at 350°F for about 10 minutes rather than breading and frying.

Assembling Your Tacos

  • Fried fish
  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalepeno, minced
  • Corn or flour tortillas, your size of choice
  • One recipe of Roasted Salsa
  • Cotija or grated cheddar cheese
  • Sour cream
  • Fresh lime juice

Prepare fish as listed above. Place cabbages, onion, carrot, cilantro, and jalepeno in a large bowl and combine.

Place fish sticks on tortilla and use desired toppings.

Please pass the dice.

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Oliebollen Dutch New Year’s Day Doughnut Recipe

Nothing says, “Happy New Year!” like balls. Amitrite? Everyone knows I like my balls (insert hilarious but innocent link here). Growing up, I asked one of my grandfathers what nationality we were. His reply was nothing short of insightful.

“You’re a mutt.” He replied and laughed and laughed.

What he didn’t know is this little girl was lost inside. What was I? I wasn’t blonde and didn’t like pickled herring all that much, so I must not be Norwegian. I wasn’t tall and didn’t swear like a farmer in the church parking lot so I must not be Dutch.


I was longing for something to hang on to for my native identity. In the meantime, this mutt picked up the special traditions of her closest friends and made them her own. Susie and the other Dutch kids in my school made oliebollen every New Year’s Day. The Norwegians stocked up on lefse every Christmas. Let’s just say I knew who and when to visit.

Is it coincidence when I visit Wallingford district in Seattle I get lost and find myself in Ballard next to all the Scandinavian stores and bakeries on my way home every single time? I think not. It is my viking soul calling me home.

Makes about 20 balls.


Ingredients

  • 2 teaspoons yeast
  • 1/4 cup lukewarm water
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup raisins
  • 48 ounces canola or vegetable oil (for deep frying)
  • 2 cups powdered sugar (for sprinkling)

Stir water & yeast together in a small bowl. Set aside.

Mix flour, sugar, and cinnamon together in a mixing bowl.

Place milk, egg & vanilla in medium bowl and whisk together until well beaten.

Pour yeast mixture into dry ingredients. Add about half of milk mixture to bowl as well. Combine. Add remaining milk mixture and combine until smooth – about 2 minutes. Dough should be very sticky.

Cover the bowl with a dishtowel and allow to rise in a warm place for about an hour. Once the dough has doubled, stir in the salt and raisins.

Heat the oil to 375°F a deep fryer. Do not start frying until oil has preheated or you will end up with balls of oil. (Never mind that oliebollen actually means oil balls.)

Form balls of dough using a cookie scoop. Carefully dip scoop in oil to prevent sticking, scoop some dough, and drop carefully in hot oil one at a time.  Be sure not to crowd too many in as it will cool the oil down and your balls will become oily.  (I know. I know.) The oliebollen will sink to the bottom of the fryer and then float up to the top. Fry until golden brown on first side for about 3 minutes, carefully flipping when required and frying another 3 minutes on the second side. Use tongs to remove the oliebollen from the hot oil and place them on a sheet pan covered with paper towels to drain the excess oil.

Sprinkle powdered sugar over oliebollen and serve warm.

I call this photo “MUST HAZ ALL DA SUGARZ”

When the Dutch made oliebollen, they were some of the first doughnuts on the planet. “My people” probably even brought them to America. You’re welcome.

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Louisiana Jambalaya Recipe

Today we’re cookin’ rice the dirty way. The way they do it in the south, baby. No shame and no beads shall be rewarded. Like many things, this recipe actually goes faster than you’d think and is pretty fun and comforting.

Ingredients

  • 2 tablespoons olive oil (more as needed)
  • 1 chicken breast, butterfly cut
  • 1/2 pound andouille sausage, sliced
  • 1/2 pound smoked ham, pre cooked and cubed
  • 1 pound medium shrimp, deveined & tails removed
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stems, diced
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 large tomato, diced
  • 3 tablespoons tomato paste
  • 8 garlic cloves, minced
  • 2 – 3 jalapeno peppers, seeded & minced
  • 3 tablespoons worchestire sauce
  • 3 tablespoons Chicken Better Than Bouillon
  • 4 stems fresh oregano, stemmed & chopped
  • 5 stems fresh thyme, stemmed
  • 6 cups water
  • 3 cups basmati rice, rinsed
  • 3 bay leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 3 green onions, chopped
  • 1/2 bunch chopped fresh parsley, divided
  • Freshly squeezed juice from one lemon

Place olive oil in very large saucepan over medium-high heat. Placed butterflied chicken breast in pan, salt & pepper, and cook until thickest parts reach at least 165°F (anything under 165°F isn’t safe, over 165°F gets too dry). When chicken is fully cooked, set aside on a large dish.

Heat sausage and ham in same pan and again add to large dish with chicken. Salt & pepper shrimp. Add to pan and cook until pink and opaque. Set aside with other meat. When chicken breast is cool enough, dice into small pieces.

Add butter to saucepan. Add onion, celery, and peppers. Cook until onions are translucent. Stir diced tomato, tomato paste, garlic, jalapenos, worchestire sauce, Better Than Bouillon, oregano, and thyme into pan.

Add water to pan. Bring water to a boil. As soon as water boils, stir rice into pan and cover well. Cook on low for 20 minutes. After rice has fully cooked, stir in meat that had been set aside for such a time as this.

No beads or feeling dirty needed, this dish is almost sinless.

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Pumpkin Cheesecake With Butterscotch Topping Recipe

Preheat oven to 350°F.

Ingredients for Graham Cracker Crust
  • 12 long (4 sections on each) graham crackers
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, melted

Crush graham crackers in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.


Spray a 10-inch springform pan with baking spray (or coat with butter) and press graham cracker mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.

Reduce oven to 325°F.

Ingredients for Pumpkin Cheesecake Filling

  • 2 1/2 pounds cream cheese, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 2 tablespoons pumpkin spice
  • 4 eggs
  • 1/4 cup sour cream
  • 3/4 cup pumpkin puree

Cream together cream cheese and sugars. Add remaining ingredients and mix until well-combined batter.

Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.

Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.

Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).

Place cheesecake in refrigerator overnight or several hours until chilled for best results. Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate. Top with butterscotch topping (recipe below).

Butterscotch Topping Ingredients

  • 1 cup butterscotch chips, melted
  • 2 cups of powdered sugar
  • 1 sticks unsalted butter, softened
  • 1-2 tablespoons hot water

After butterscotch chips are melted, set aside. Mix remaining ingredients together in mixer until well combined. Add melted butterscotch chips. Mix until nice frosting forms. Place in a decorating bag with a large decorating tip. Place a swirl on each slice of cheesecake or each personal-size cheesecake.

Add a pecan and sprinkle with pumpkin spice if you feel especially festive.
Mini Cheesecakes

For personal-size cheesecakes, use about 6 of these cuties instead of the large springform pan… because size matters.

Wilton Mini Springform Pans, Set of 3

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016