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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 .

Almond Pavlova With Nutella Whipped Cream and Fresh Berries Recipe

The pavlova is as fun to say as it is to make. You see, making one is an event. It is not difficult if you follow instructions well; but, like all good things in life, it does take some time. No drama, baby, just patience.

Preheat oven to 250°F.


Ingredients

  • 6 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 1/2 cups sugar (preferably caster sugar which is extra fine, not as gritty as regular)
  • 2 teaspoons almond extract
  • 1/2 teaspoon sea salt
  • 2 cups heavy whipping cream, whipped
  • 1/2 cup Nutella
  • 1/8 cup powdered sugar, plus more for dusting
  • 2 pints variety fresh blackberries, blueberries, strawberries, and raspberries

Let eggs come to room temperature. Place egg whites in mixing bowl and save egg yolks for another recipe.

Whip egg yolks until frothy and white. Sprinkle cornstarch and vinegar over eggs. Whip together. Add sugar a couple tablespoons at a time while continuing to whip. Add almond extract. Whip until glossy and has stiff peaks.

Line two half sheet pans with parchment paper. Form three 8-inch circles about 2 inches high each with meringue.

Bake for 1 1/4 hours. Reduce heat to 150 and bake another hour. Turn oven off and allow to cool completely in oven (about an hour).

While waiting for pavlova to cool, you can make the whipped cream and prepare the berries.

To make whipped cream, whip heavy cream in a clean mixing bowl. Once it reaches soft peaks, add Nutella and powdered sugar. Whip to stiff peaks.

Rinse berries and allow to dry on a sheet pan lined with paper towels. I like to cut the strawberries into quarters so they are easy to enjoy; but, if you’re looking for just a little more drama, you can leave all or some of them whole.

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Authentic Homemade Pho Recipe

I’m about to show you the pho-shizzle pho-sure. I mean, this recipe is pho-nomenal. You will keep this one handy pho-ever. Un-pho-gettable. Pho-real. No pho-king chicken broth here. This is the real deal, baby.

You will need cheesecloth to drain your broth, so be sure to purchase before making. This is an all day recipe, so you’ll want to begin around 11am for a 6pm dinner.


Broth Ingredients

  • 5 pounds beef bones*
  • 1 medium yellow onion, peeled and cut in half
  • 5 quarts water
  • 6 cloves garlic, peeled and smashed or cut in half
  • 3 slices fresh peeled ginger
  • 1 star anise
  • 6 whole cloves
  • 2 tablespoons fish sauce**
  • Sea salt
  • Freshly ground pepper

Preheat oven to 425°F. Place beef bones and onion on a baking sheet. Bake for 45 minutes.

Place remaining ingredients into a pot and bring to a boil then turn heat down to medium-low and simmer for six hours. Broth will slowly reduce to about half of the water you started with.

Lay about 4 layers of cheesecloth inside of a strainer. Remove large items out of the broth and throw away. Gently pour the rest of the broth over the cheesecloth and into a clean pot.

Soup Ingredients

  • 4 green onions, cut into 1-inch strips
  • 1/2 – 14 oz.  package pad Thai rice noodles AKA rice sticks (preferably wider, fettuccine-like ones)
  • 2-3 pounds London Broil steak, thinly sliced

After broth is finished cooking, add green onions.

For the noodles, bring a pot of water to a boil. Add noodles and boil for as long as package instructs – most likely about 3 minutes. Add a scoop of noodles to your bowls. The benefit of cooking noodles this way, is they will remain a gorgeous white and they won’t soak in all of your broth, leaving you with just noodles. for this same reason, I recommend storing leftover noodles and pho broth separately.

Lay strips of London Broil steak on top of noodles in your bowls. Pour the hot pho broth over your steak and noodles. The hot broth will cook the meat for you quickly. The eat will be a little pink in the center. Add toppings & sauces as desired.

Pho Toppings & Sauces

  • Fresh* or canned** bean sprouts
  • Hoisin sauce**
  • Cilantro (optional)
  • Fresh lime wedges
  • Fresh basil, chiffonade
  • Sriracha sauce**

Everyone can enjoy the toppings they wish on their pho.

Making homemade pho from scratch with make you a pho-natic. Good pho-you!

*Available at Asian markets

**Available at regular grocery stores in Asian aisle

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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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Homemade Indian Naan Bread Recipe

Naan is especially practical when eating Indian Butter Chicken. Yeah, that’s it. Practical. Spread garlic butter over naan, and it becomes a delight. Toss taco makin’s inside naan and you have full-on rebellion that is completely worth the calorie consequences. The fun is, well… you know,  naan-stop.

indian-naan-bread

Naan Recipe

  • 1/2 cup warm water
  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 2 tablespoons plain yogurt or sour cream
  • 1/4 teaspoon baking powder
  • 3 cups all-purpose flour, divided
  • 1 teaspoon sea salt

Set aside 1 cup of flour for rolling out naan.

Dissolve yeast in warm water. Whisk in sugar, yogurt, and baking powder. Whisk in 1/2 cup flour and the salt. Stir in 1 1/2 cups flour. Combine and then knead naan  in bowl for a few minutes, sprinkling as needed with a little of the flour set aside for rolling.

Cover naan bowl with a towel and allow to rise for 30 minutes in a warm place.

While naan rises, make garlic butter recipe below.

After naan has doubled in size, press down and divide into eight pieces. Place some flour on countertop and roll each piece into an oval shape. Place rolled-out naan on a baking sheet for about ten minutes.

Place a cast iron pan over medium-high heat. If you don’t have cast iron, non-stick will also work. When pan is hot, put a piece of naan in frying pan. Watch closely. Cook for about one minute, then flip, and cook other side for another minute.

Place hot naan on a plate and use a cooking brush to quickly spread garlic butter on it. Continue cooking naan until all eight are ready to enjoy.

Garlic Butter Recipe

  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon sea salt
  • 3 cloves garlic, minced

Stir butter, salt, and garlic together well.

I can’t wait to hear your practical, delightful, and rebellious ideas for naan.

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Homemade Minestrone Soup Recipe

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Welcome back, soup season. Welcome back. Minestrone is a lovely fall soup that helps gardener’s use up all their fresh veggies. When made with vegetable stock, it’s vegan-friendly but you would never know it.

It you’re really missing the meat, you can brown some hamburger or ground chicken and then step back into the recipe. You rebel, you.


img_3475

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 1 cup fresh or frozen green beans, italian cut
  • 2 fresh carrots, diced
  • 3 stalks celery, diced
  • 2 cups zucchini, diced (no need to remove skin)
  • 6 cloves garlic, minced
  • 10.75 ounce can pureed tomatoes
  • 1 large tomato, diced
  • 1 tablespoon brown sugar
  • 2 – 32 ounce containers vegetable (or chicken) broth
  • 2 cups fresh spinach, chopped
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon rosemary
  • 3 dried bay whole leaves (to be removed when soup is done)
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 1 – 15.25 ounce can kidney beans
  • 8 ounces pasta, any small pasta works great (ie. bow ties, shells, penne, or rotelle)

Heat olive oil and butter in large soup pot. Add onion, green beans, carrots, celery, zucchini, and garlic. Cook down over medium-high heat, stirring occasionally, until onions are translucent.

Add tomato puree, tomato, brown sugar, broth, spinach, herbs & seasonings, and beans. Stir and cook for about 15 minutes.

Add pasta and cook at a simmer for the length of time on the pasta packaging. Ending with pasta is important as you do not want to overcook the noodles. Remove from heat and serve while hot.

Delicious served with a rustic sour dough bread & butter and a tight, loving hug.

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