Seattle Bites Food Tours

I don’t mean to brag, but I’ve got friends in organic places. And by organic, I mean Pike Place Market in Seattle, Washington.

I might be a biased Seattle girl, but I really love the Seattle Bites Food Tour. The owners, Mark & Jan Marie, are my dear friends. This week I had the pleasure to making some cookies for them for a presentation they did for Visit Seattle. I can’t wait to show you the cookies they gave to the attendees but, first, let me brag some more about them and what they do…

I’ve been on the tour four times. Last time I got to meet James. You, too, can meet James at the information booth. He’s a fan of Seattle Bites as well and has the brochure to prove it.

When you introduce yourself, please tell him Deanna from The Old Hen B&B says hi. You might also like to tell him he made the blog. He’s the most photogenic James I’ve ever met, no?

Everybody who signs up for the tour gets this handy Seattle Bites bag and an ear piece that allows you to hear the tour host even when the fish guys are chanting and doin’ their thing – flingin’ fish, makin’ tourists laugh and stuff.

The tour hosts are so fun, informative and friendly. I’ve learned so much about Pike Place from them.

One day I even got to play photographer. I adore this picture of this very happy group member.

Cutie, baby Seattle’s Best Coffee? Why, yes, please! I also love that every time I’ve been on the tour the eats have been a little bit different. Seattle Bites also serves the biggest bites of any Seattle food tour.

You must. simply must go on this tour – even if you’re a local. You will never see the market in the same way again. I promise you. Why? Because you will become part of the market’s history and become friends with the shop owners.

Are you ready to see the cookies I made for Seattle Bites? I’m not sure if you are ready for this much cuteness. No really. I’m simply giddy – far more excited than I probably should be.

Yes, it’s a cookie. A cookie sandwich to be exact. Complete with lunchmeat, lettuce, tomato, mustard and mayo.

To celebrate Pike Place. To celebrate the name “sandwich cookies” taken far too literal. To celebrate the outstanding Seattle Bites Food Tours, my friends at Seattle Bites are giving away 4 tickets for their tour.

How to Enter

Just leave a comment on this blog post telling us what you love best about Seattle and a winner will be randomly chosen this Sunday, March 17th, 2013 at midnight. The winner will be announced Monday morning the 18th.

This give-away has now been completed.

Stuffed Strawberry French Toast Recipe

When I was a little girl, the only thing I would eat at restaurants during breakfast time was strawberry and whipped cream covered pancakes, waffles or French toast. I was a picky palate and my grandparents spoke my language. I was their oldest grandchild and used it to my advantage when holding a breakfast menu.

Oatmeal? No.

Bacon & eggs? No

Omelet? No.

Hashbrowns & sausage? No.

Strawberry anything and black coffee at the age of five? Yes!

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Ingredients:

One recipe of homemade whipped cream
8 large eggs, farm fresh is best
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter (for frying)
1 loaf high quality white bread, unsliced
2 pounds fresh strawberries, cut into quarters
1 1/2 cups sugar

Make whipped cream, cover mixing bowl with saran-wrap when done and place in fridge until ready to use.

Remove & discard strawberry stems and then cut into quarters. Place in a large bowl and stir in the sugar. Using a strainer that fits well on the large bowl, quickly move the strawberries into the strainer then place the strainer on the bowl so that the strawberry juices can drip down into the bowl. Set aside.

In a shallow and large bowl, whisk together eggs, milk and vanilla with a fork until well-beaten. Set aside. Cut six slices from the loaf of bread – into about 1 1/2 inch slices each. Cut each piece almost in half again as if to cut into two slices but not quite.

Melt butter over medium-high heat in a large, (preferably) cast iron pan. Give the butter your full attention so it melts and then sizzles a bit but doesn’t burn. If pan gets too hot, turn heat to medium.

Quickly dip inside fold of one slice of bread quickly into the egg then dip the outside, making sure to coat the outside of the bread completely. Once coated, open the bread so the inside fold is facing downward and place into frying pan. Cook until egg is cooked and toast is golden brown. Do NOT lift bread to early. Test to see if it’s ready to flip first but nudging it with the spatula. If it slides freely, then peek to see if it’s golden brown. If it is, then it’s ready to flip. Fold toast in half again and toast both of the outsides of the bread until golden brown as well. Repeat until all six toasts are finished cooking. As each toast is finished, it can be placed on a baking sheet and loosely covered with foil and placed into the oven at 170 degrees to keep warm until the others are done.

Place strawberry juices into a small saucepan using a spatula to be sure to get all the sugar and juices out of the bowl. Heat strawberry juices on medium heat and allow to simmer. Keep a close eye on sauce to be sure it doesn’t over cook – about 3-5 minutes should reduce the juice into a loverly strawberry sauce. Set strawberries aside again until ready to assemble.

To plate, Place each toast upon a plate. Open toast up and drizzle bottom half with strawberry syrup. Pile about 1 cup of strawberries into bottom of toast as well. Then place whipped cream upon the strawberries. Bring top half of French toast up and over the whipped cream. Sprinkle with sifted powdered sugar until you smile. If desired, place a small dollop of whipped cream on top of each French toast & place one strawberry into it.

How I ended up spending my life creating a million delightful breakfasts (my least favorite meal of the day for almost forty years) I’ll never know. But I am sure of one thing… grandma-mom & grandpa-dad are up in Heaven eating strawberry-filled breakfasts, drinking Folger’s Coffee & enjoying the show.

Why “grandma-mom” and grandpa-dad”? Well, I hear their oldest grandchild was kind of a nut.

Homemade Danish Pastries Recipe

Ever since we were featured on Evening Magazine, this has been my most requested recipe. It simply whisked across the screen for 30 seconds and people were in love. I don’t blame them.

I figure I’ve frosted 58,923 of these in my lifetime so far. They were popular at Scandia Bakery when I worked there many years ago and I made it one of my life goals to try to recreate them. You know, because I missed frosting them every day. My goal has been achieved and I am regifting them to you this Christmas.

You’re welcome. I’m sorry. You’re welcome.

DANISH RECIPE:

5 teaspoons yeast
1/2 cup warm water (110F or cooler)
1 cup + 1 tablespoon sugar (divided)
3/4 cup of instant mashed potatoes stirred together with 3/4 cup of warm water
1 1/2 cups warm milk (110F or cooler)
2 eggs
1/2 cup shortening
2 1/2 teaspoons salt
About 7 cups all-purpose flour

Place 1 tablespoon of sugar, yeast and warm water into a large bowl. Give a little swirl and let sit for about 10 minutes to become foamy.

After foaminess has developed, whisk in remaining 1 cup of sugar, instant mashed potatoes (mixed with the 3/4 cup water), milk, eggs & shortening. Mix until well combined and shortening is about the size of peas. Finally, stir in salt.

Continue mixing with a wooden spoon and add a couple of cups of flour.

Slowly continue adding a cup or two of flour at a time. When you can no longer stir the dough easily with a spoon, begin kneading in the remaining flour. You can keep it in the bowl while doing this or on the counter – whichever you find easiest for you. Knead by hand for about 5 minutes or until dough is somewhat elastic.

Cover with a clean warm, damp towel and let dough sit in a warm place for about an hour or until dough has doubled in size. This can sometimes take longer in the winter because of the weather so be sure to place dough in a warm place.

Turn happily risen dough onto flour covered countertop. Coat dough with a little bit of flour so it’s easier to work with and punch down. Form into circles or long ovals. Place on a baking sheet covered with parchment paper. Use fingers to press down and spread out dough into shape and size you would like them to be. Makes up to 24 regular-sized danishes depending on what size you make them. You can also make minis for parties, brunches & teas. They make a lovely spread when filled with different kinds of toppings. Minis are my favorite.

If baking on same day, let sit on tray in a warm place for an hour or doubled in size. If making the night before, cover with non-stick spray coated saran wrap and place in fridge. After removing from fridge, allow to sit out for about 20 minutes before filling.

Press centers of danishes down to make room for fillings, then brush each danish with a well-beaten egg.

FILLING IDEAS:

Cherry & cream cheese (Pictured above. See cream cheese filling recipe below.)
Boysenberry & cream cheese
Apricot
Strawberry & lemon
Lemon & cream cheese
Apple

You can use homemade or store-bought pie fillings or jelly.

CREAM CHEESE FILLING RECIPE:

8 ounces cream cheese, softened
Juice of 1/2 a fresh lemon
1 cup powdered sugar

Blend together until smooth and creamy. Apply to danishes using a pastry bag.

TO FINISH DANISH:

After danishes are formed, add filling or fillings of choice to each one. Top with streusel.

STREUSEL RECIPE:

1 stick of butter cut into small pieces
1 1/2 cup of flour
2/3 cup of powdered sugar
dash of salt
1 egg

Place streusel ingredients into food processor and press pulse until combined but still crumbly (about the size of peas). Sprinkle onto filled danishes generously.

Bake in preheated oven at 350F for 20-30 minutes or until light golden brown.

Remove danishes from oven when done baking and allow to sit for about 10 minutes. Drizzle frosting over danishes and add extra on edges of danish.

FROSTING RECIPE:

2 cups powdered sugar
2 tablespoons water

Stir together until smooth. Cover with plastic wrap until ready to use.

Here’s to the next 58,923 perfectly frosted danishes. Merry Christmas.

Christmas Special

Yay for the holidays! Yay for cozy stays at a sweet little B&B in North Bend, Washington with wine in front of the fireplace, a delicious breakfast and yay for holiday specials. Order gift certificates for your loved ones and receive a $25 gift certificate for yourself for every $100 you spend on certificates for friends and family. This special offer expires December 25, 2012. $25 certificate is non-transferable and expires on May 15, 2013. Purchased gift certificates do not expire but we request they are used within one year of issue day when possible.

Suite Rates

Rhode Island Red Suite $125

New Hampshire Red Suite $160

Old English Balcony Suite $195

To order, email your request to myreservations@theoldhen.com with your name, phone number and the amount of each certificate you would like. We will call you to arrange payment and to complete the details.

Seattle’s Pike Place Market

Day 4

Once and awhile one needs to escape the inn and take in a new view.

Yeah, like that.

We love to go to Pike Place Market.

We take pictures for no reason at all.

And I always try to find a place I haven’t ever been to yet.

We happened upon The Pink Door out of luck. It was not in our plans to try it this time but it is my understanding that this is what one can find behind the pink door. I must go.

I did, however, pose in front of the pink door. Jealous? I thought so. I look suspicious but really I am excited.

And because I do love all things mini, I took a picture of their adorable mini pink door for you. Isn’t it sweet? I can’t wait to go here next time!

Pause. more fun with pictures.

Dotter who works at Starbucks posed at the very first Starbucks.

The boys who are extremely mature for their ages, posed in front of the first Starbucks’ logo which was quite inappropriate.

Goodness all in a row.

Last year at Christmas time, this sweet man in the window asked me to watch his water for him. I did. I’m thinking this Starbucks is where he hangs out every day.

While my family headed to Pike Place Chowder for lunch, I opted for a piroshky at Piroshky Piroshky.

They have a lovely variety.

My choice of beef & cheese was just as heavenly as I remember it to be.

Using my super sleuth skills, I found Stewart Street which when heading into the market leads you onto this bridge which has more lovely venders. My goal? To meet my friends from Twitter. I do love Twitter.

First, Becky aka @RainwaterSoap, from Seattle Rainwater Soap Company. She is even sweeter than I imagined. I bought this ginger zest skin smoothie. Amazing stuff!

Right across the way was my new friend, Kat aka @SymbolsInArt. She sells beautiful handmade tiles from Suman Studios. Aren’t they stunning? She too is such a loving soul.

If you are not on Twitter, I do recommend hopping on and connecting with others. There are plenty of spammers to watch out for and surely an overwhelming amount of sales focused people but in the midst of it all, you will find gems like these ladies.

Dotter and I may have won for goofiest picture idea for the day. It is becoming a tradition to take pictures in this restroom.

The ceiling is under the world famous fish guys. It didn’t make me feel secure.

And this one gets my vote for coolest picture of the day.

It rained from beginning to end but to me this is the traditional Pike Place trip plus Christmas decorations. Another trip worth remembering. Another coat to set out to dry.

To celebrate, I purchased you a little give away. Just comment below mentioning your favorite Taste Hope recipe so far and I will use random.org to give away one Starbucks $15 card only available from the original Starbucks store at Pike Place Market. Hand purchased by me. Redeemable at any Starbucks store. Comment deadline is midnight on 12.15.10. Winner will be announced on our 7th day of Christmas post.

Tomorrow we shall have another helpful video on the topic of family gatherings because the fun never stops.

♥

Fairgrounds Revisited

Dana Moocowski entered her items into the fair on 8/28 but look who picked them up on 9/28.

Deana. Sigh.

Grounds For a New Name

Dana Moocowski has entered the fairgrounds.

Festival at Mount Si 2009

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The big chili cook-off! Our chick chick chili won people’s choice award! Woot!

Watch out… woman manning the booth!

Heading Forth to the Fourth

I haven’t been out in the early morning for quite awhile with our new little business booming. Yeah!

So, while I mull over my ideas for our Fourth of July menu, I decided to go on a bike ride with the family.We had a great time and I couldn’t help but share the amazing scenery with you…

Going over the Snoqualmie River.

I spy… The elk look far away but I was actually about 20 feet away from them. This is a typical day on Edgewick Road!

Four new baby elk!

This scenery takes my breath away… or maybe that was riding the bike up the hill?

The creek on our road.

Onward home!

I had to take this picture because moss and ferns are so rare in Washington. Ha!

Ah… Old Hen sweet Old Hen!

I hope you find yourself on the curb beside an old-fashioned, small town Fourth of July parade this year.

Hugs from Washington state!

Twittering About

I just saw this really neat bike online!

Check it out…

While flipping through my recipes looking for my next culinary blog post, I heard a funny noise in our lobby. I finally got curious and started to look around to see what was up. It wasn’t long before I hopped into action with iPhone in hand.