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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 .

Authentic Homemade Pho Soup 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. Authentic Homemade Pho Soup is the real deal, baby.

Authentic Homemade Pho Soup

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.

Authentic Homemade Pho Soup

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 low and simmer for six hours with lid partially covering pot. 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.

There’s nothing like authentic homemade pho soup. Making 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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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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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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How to Cook Prime Rib with Red Wine Mushroom Gravy

how-to-cook-prime-rib

This post could easily be entitled “How to Make Guests Happy” for this is what a great prime rib roast dinner does.  With the holidays coming up, perhaps eating prime rib would be a lovely way to celebrate.

Look for a rib roast or prime rib roast at your grocery store. With bone or boneless, either way is great. Most of the time, it will already be tied but if not, then use twine to tie around roast to prevent the meat from pulling apart while cooking.


Place roast in a shallow roasting pan on a rack.

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Smear sides with butter.

Cut slits at about every inch across the top of the roast.

Rub olive oil into slits and all around the roast. Season with salt, pepper, and your favorite house seasonings (we like Johnny’s Seasoning and Spike Seasoning). Slice a few garlic cloves and place them in the slits.

Allow roast to sit for a couple of hours – long enough that it comes to room temperature. This will allow it to cook evenly.

Place roast in preheated oven at 450F for 20 minutes. This is why a shallow roasting pan is important. If we used a deeper pan, we wouldn’t get the lovely browning we need.

Lower temperature to 325F for remaining cooking time.

An average roast is about 13-16 pounds. Cook for about 3-4 hours or until it reaches 145 degrees in the middle (between 125-135F if you would like it to be rare).

The fact that this picture was taken before I received my new camera and while about seven people were anxiously waiting for dinner, certainly did not do this prime rib photo justice. Incredibly tender and perfectly cooked.

Red Wine Mushroom Gravy

Remove prime rib roast from baking pan and place pan over stove top burner/s on medium heat. Add a little olive oil if pan is dry. Dice one medium yellow onion and place into pan. Cook onions until golden and somewhat see-thru. After onions are cooked, stir in about one cup of diced mushrooms. Let mushrooms cook for about 4 minutes.

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Sprinkle about 1/4 cup of flour and stir together with the delicious meat juices, onions & mushrooms. Continue to stir and cook for about 5 minutes. This is called a roux. It won’t be pretty, it will look scruffy even but it will make an incredible gravy.

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After flour is cooked, add about 1 cup of red wine and stir. Then add  2 cups of water and 1 cup of milk and continue to stir. As the gravy comes to a boil, check the thickness and add more water if needed.

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Stir in about 3-5 tablespoons of beef base ad continue to season to your liking with salt, pepper, and a house seasoning. Chopped fresh herb leaves such as rosemary, thyme and parsley can be nice as well.

Serve with potatoes and green beans, perhaps.

And everyone said, “Amen.”

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How to Roast a Whole Chicken

If you are new to the whole roasting a whole chicken thing, you’re gonna dig this post. Roasting your own chicken isn’t only easier than getting a pre-roasted chicken home without leaking in the car, but it’s oh so yummy. Oh, baby, nothin’ like it.

It only takes about an hour and half of roasting time and a few minutes of prep! So don’t be, well, uh, chicken. Give it a try.

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Preheat oven to 350°F.

They say not to name your farm animals. But, since her days are over already, we’ll take the risk of becoming too attached and call her Girdie. Here’s what you’ll need…

Ingredients

  • 1 whole chicken (at least 4-5 pounds in size)
  • 1 whole lemon
  • 1 cup dijon mustard
  • Sea salt
  • Pepper
  • 3 bay leaves
  • 10-20 baby potatoes

Remove all loose pieces from inside chicken. They may be in both ends so check thoroughly. If you have no use for these, you can throw them away.

IMPORTANT: Wash hands thoroughly in between steps so no ingredients are contaminated with chicken juices.

Place Girdie in a large oven-safe pan with sides no higher than about 4 inches high. This will allow her to tan (brown) nicely.

Cut lemon in half. Squeeze lemon juices all over chicken while guarding with your fingers so no seeds drop into the pan. Place lemon halves inside Girdie. Poor Girdie.

Smear mustard, sea salt, and pepper all over chicken. Toss a few bay leaves on top of Girdie. May she roast in peace.

Place Girdie in oven to roast for an hour.

Cut potatoes in half or quarters so they are similar sized pieces. Sprinkle with salt & pepper and add to roasting pan with Girdie. Cook for another half hour to 45 minutes.

IMPORTANT: Check chicken with meat thermometer to make sure Girdie has reached 165°F in her most voluminous places. Poultry must always reach this temp before it is safe to eat!

When done, remove roasting pan from oven. Allow chicken to rest for about 30 minutes before cutting into it.

Save and refrigerate loverly broth for other recipes.

Look at you. You did it. Soak in the praise of thy people. You and Girdie make a great team.

 

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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.


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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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Crab Cakes Recipe With Garlic Aioli

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Dare I say? The Hallmark channel is playing Christmas movies starting today.  I am more excited than usual this year for the sappy, cheese-y goodness of Hallmark Christmas movies.

Thanksgiving and Christmas event planning is underway. Tailgate parties have started. It is officially time to work on your appetizer game. These appys are the coziest in all the appetizer kingdom.


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Preheat oven to 350F.

Crab Cakes Ingredients

  • 1/2 cup Panko crumbs
  • 1 T. mustard
  • 1/4 c. milk
  • 2 t. Old Bay seasoning
  • 1 egg
  • 6 green onions, chopped
  • 3 cloves garlic, minced
  • 1 pound crab
  • Sea salt & pepper to taste
  • 2 cups herb-seasoned croutons

Stir all ingredients except croutons together.  Allow to sit for about 1/2 hour so Panko-crumb binding can moisten.

Measure croutons then grind well and set aside.

Form crab mixture into patties then coat each in ground croutons. Crab cakes will be fragile.

Spray baking sheet with non-stick spray or brush with olive oil. Place crabcakes on pan. Bake for about 30 minutes. Outer breading will be light golden brown and crispy.

Garlic Aioli Ingredients

  • 1 cup mayonnaise
  • 3 garlic cloves, minced
  • 1-2 teaspoons fresh lemon juice
  • Sea salt & pepper to taste

Combine all ingredients well and serve along side crab cakes.

Small patties or ball-shapes are perfect appetizers. Larger patties can be placed on a toasty bun with ice-cold lettuce and garlic aioli. No matter how your serve these flake-y goodness, no one will walk away crabby.

Tasty Tip: Speaking of cheese-y goodness… leftover flakes of crab cakes? Just gather and save to sprinkle on top of some homemade mac & cheese. Pair with a Hallmark Christmas movies and your favorite wine.

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Lemon Garlic Pasta With Fresh Salmon & Asparagus

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Never buy farm fed salmon again. Always look for wild salmon. Farm fed salmon are mushy and have less flavor. Wild salmon are much happier and it shows. Stick with wild and your dinners will go swimmingly. Here’s a quick & simple dinner for those routine school nights when you need a little wild in your life.

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Ingredients

  • 1 pound wild Alaskan salmon (look for the glorious Wild Copper River Salmon around May)
  • 2 cloves elephant garlic
  • 4 tablespoons unsalted butter, cut into pieces
  • Sea salt
  • Freshly ground pepper
  • 1 bunch asparagus (about 10 stems)
  • 1 pound pasta
  • 1/8 cup olive oil
  • Zest & juice from 1 fresh lemon
  • Freshly grated parmigiano reggiano cheese

Preheat oven to 350F.

Place salmon on a baking sheet with a piece of foil under it. Top with butter pieces. Season with salt & pepper. Place garlic cloves on baking sheet as well so they can roast while the salmon bakes. Place in oven for about 20 minutes.

Bend asparagus gently to find the weak spot. Break asparagus ends off at the weak spot. Discard ends.

Place a large saucepan of water over high heat. Add a dash of salt. Bring to a boil. Fill a large bowl with ice-y cold water and set aside.

When water comes to a boil, place asparagus tops into saucepan for 2 minutes. Using tongs, quickly remove asparagus from hot water and place into prepared cold water bath for about a minute, then remove and set aside.

Bring hot water to a boil again and add pasta. Boil for as long as instructions on box say (pasta varieties all cook for different lengths of time). Remove from heat when al dente and drain hot water.

Place pasta and asparagus into a large bowl. After salmon is done cooking, remove from oven. Remove skin and place salmon in pasta bowl.

Remove garlic skins and place cloves into a blender or small food processor with olive oil and process until minced (or you can smash it with a knife). Add olive oil & garlic mixture to pasta.

Grate lemon zest over pasta. Cut lemon in half and squeeze juice into pasta. Stir well. Salt & Pepper to taste. Serve topped with parmigiano reggiano.

For added splurging, you can also drizzle with hollandaise sauce. Oh, for all that is holy and wild.

 

 

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