Facebook Twitter Gplus Flickr Pinterest LinkedIn
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 .

Homemade Fettuccine Alfredo Recipe

If you’re going to break one’s new year’s resolution with homemade pasta, you might as well add homemade fettuccine alfredo sauce, right?

Homemade Fettuccine Alfredo

Homemade Fettuccine Alfredo Ingredients

  • 4 teaspoons unsalted butter
  • 1 1/2 cup heavy whipping cream
  • 1 cup (8 oz) fresh Parmigiano-Reggiano cheese, grated (or freshly 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 the cheese has 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.

Print Friendly
 

How to Make Homemade Pasta With a KitchenAid Mixer Attachment

This homemade pasta 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 the middle of the flour and place eggs in the 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 a regular beater, mix until the dough comes together into one large piece. Mix for a few more minutes, then form into a ball and allow to rest for about 30 minutes.


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 the 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’s 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 4 or 5 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. Finally, drain right after cooking.

Friend, if you are still looking, these gluten-filled strips aren’t a bad way to break a resolution. Consequently, 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 the dough together, knead the dough by hand, roll out as thin as possible, and cut thin strips with a sharp knife. 

Print Friendly
 

Homemade Minestrone Soup Recipe

email

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

If 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.

Print Friendly
 

Lemon Garlic Pasta With Fresh Salmon & Asparagus

email

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.

img_2826


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.

 

 

Print Friendly
 

Homemade Rich, Meaty Bolognese Sauce Recipe

email

I’m pretty sure every last one of my Facebook friends has visited Italy this week. There are beautiful pictures of naked male statues standing by glorious fountains, bold red wines, and churches – oh, the churches. And I’m all sittin’ over here in Seattle listening to my neighbor’s favorite music and eating a whole wheat bagel covered in peanut butter & jelly. Perhaps this post came out of my subconscious jealousy (and by subconscious, I mean complete awareness).

Cue the neighbor’s music that sounds like the back end of an eighties boom box by the time it reaches my ears… I’m about to welcome you to my own Little Italy.


Once you accomplish the initial steps, this is a great recipe to throw in the crockpot for the remaining 4 hours. Hey, Rome wasn’t built in a day so you had to know their sauce would take at least four hours to make. Also, you know I never miss capitalizing on a great pun. Like, ever. I’m sorry. You’re welcome. I’m sorry.

You have not tried spaghetti sauce until you’ve had bolognese. I promise you will never go back.

IMG_0408

Ingredients

  • 1 large yellow onion, finely diced
  • 2 large carrots, finely diced
  • 3 stalks celery, finely diced
  • 5 garlic cloves
  • 3 medium tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 cup unsalted butter (1/2 a stick)
  • 4 ounces pancetta, diced
  • 8 ounces ground beef
  • 8 ounces ground veal
  • 8 ounces country style ground pork
  • 1 1/2 cups milk
  • 1 1/2 cup water (1 cup may be replaced with a dry white or red wine if you’re feeling especially fancy pants)
  • 3 tablespoons beef Better Than Bouillon
  • 1/4 cup tomato paste

Most meats come in about one pound packages. If making one recipe, you can freeze the other halves. You’ll be making this again soon. I promise.
Preheat oven to 350F. It is a good idea to dice veggies in advance. This is a long simmering dish; but, it is also pretty busy in the beginning. Set veggies aside.
After veggies are diced, cut tomatoes into quarters and place on a baking sheet drizzled with olive oil. Salt & pepper tomatoes. Add garlic cloves (still wrapped in peels) to pan as well. Bake for 20 minutes. This is the only step that requires the oven so you can turn it off.
In a large pot, pour olive oil and add butter. Melt over medium-high heat. Add pancetta and allow to cook for a few minutes. Add diced veggies. Cook until onions are translucent.
While veggies cook, place milk, water, Better Than Bouillon, and tomato paste into a medium bowl and whisk together. Set aside.
Remove tomatoes and garlic from oven when they are done. Place tomatoes into food processor. Remove peels from garlic (they should practically slide off) and add. Process until still a little chunky, but soup-like.
Add ground meats. Using utensil, chop meat up well while cooking. Pieces should be very fine. Allow to cook until juices evaporate and meat is beautifully browned and somewhat sticking to bottom of pan.
Add bouillon mixture to pot. Stir in. Add processed tomatoes and garlic to pot. Stir in. Allow sauce to simmer on lowest heat with a lid partially covering for about 4 hours. Make sure to check and stir once and awhile. Sauce will become more red and be kind of oily in texture as it cooks. Near the end is a good time for additional salt since it may reduce down and become too salty if you add a lot in the beginning.
When it is time to serve, cook noodles according to instructions on box. Be sure to bring water to a boil first, add noodles, then cook for as long as box says (all noodle cooking times are different).
If you don’t count the fact there are no naked male statues standing by glorious fountains, bold red wines, and churches, it’s just like I’m there. Only, you know, I’m watching the Mariners on ESPN and approximately 5,661 miles away from an ancient colosseum.

Print Friendly
 

Homemade Gnocchi Recipe

How does one deal with nervously wondering how one will come across on national television? How does one deal with helping one’s dotter move out on the same weekend? Um. Well. One doesn’t. One organizes closets. One is extra chatty with guests. One makes comfort food.

I feel better about the whole thing since my inner feelings while taping the show didn’t show themselves on air. There was that one exception, however, of my double chins. I can’t decide which one of them I love best.

Dotter? Well, she is doing well too. She loves her new place and is very grown up but misses me already which makes me feel warm and cozy inside. She also only has one chin so I must have done something right.


INGREDIENTS:

  • 2.5 pounds russet potatoes
  • 2 – 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon white pepper
  • Parmesan cheese (optional)

Peel potatoes well. Cut into about 2 inch pieces. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium and cook for about half an hour or until a fork poked into potatoes slides out very easily. Drain potatoes.

Put warm potatoes through a potato ricer or food mill. Add flour, salt & white pepper into potatoes. Work together until becomes a nice dough.

Place a little flour on countertop and, taking small amounts of dough at a time, roll to form a long strip of pasta dough. Continue until finished. Cut rolled dough into 1 inch pieces.

If desired, roll each gnocchi over a cheese grater or fork for added beauty.

Put a fresh pot of salted hot water on to boil. Then add the gnocchi a few at a time so they don’t stick together while cooking. Allow to cook until all raise to the top of the hot water. This doesn’t take long. Drain gnocchi.

Place on a serving platter or bowl. If you like, sprinkle with parmesan cheese. There are many ways to enjoy gnocchi as there are exercises to work it off. You can go simple with fresh sage and butter or red sauce has a delightful freshness that counters the heaviness of the gnocchi well.

Dotter sent a picture of kitty this morning who is not coping with the move nearly as well. Kitty is burrowed under a bed comforter in a little ball. I can relate, kitty. And after some comforting gnocchi, my chins and I will probably do the same.

This recipe makes about six servings.

Print Friendly
 

Chicken and Spinach Lasagna With White Wine Alfredo Sauce Recipe

Does the spinach get lost in the back of your refrigerator? Perhaps it’s time to just give in and make it cheesy and buttery and try for salads again next week. As we reach the final stretch of cozy dinners before we sit in the sun and eat strictly watermelon, we might as well do it up big.

Alfredo. Yeah, that big.


Ingredients:

  • 1 cube butter (1/2 cup)
  • 1/3 cup flour
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup white wine (can be substituted with water and/or a little chicken broth if preferred)
  • 2 tablespoons garlic powder
  • 1 teaspoon lemon pepper
  • Salt (Just lightly since parmesan cheese is salty)
  • Ground pepper
  • 1 box lasagna noodles
  • 1 -2 pounds shredded chicken breast
  • 3 cups of fresh spinach, chopped
  • 1 cup grated parmesan cheese

Season chicken with salt & pepper and fry in a bit of olive oil until almost fully cooked. Set aside.

In another pan, melt butter on medium heat.

Whisk in flour.

Continue to whisk and allow to cook for a couple of minutes. Whisk in milk, cream and wine (or chicken broth).

Add garlic powder, salt, pepper and lemon pepper. Set aside. Preheat oven to 350F.

Coat a baking pan (9 x 13 or a bit larger) with non-stick spray. Scoop about one cup of the sauce and spread into bottom of the pan.  Place one layer of uncooked lasagna over the sauce. If you’re starting to feel guilty, there’s always whole-wheat lasagna.

Pour another cup of sauce over noodles then top with about 1 cup of chopped fresh spinach, a thin layer of 1/3 cup parmesan cheese, and some shredded chicken. Keep layering the same way until the pan is almost full (should make about 3 layers). Top with the remaining sauce.

If you have leftover noodles, just save them for mini lasagnas later.

If you like, add the delicious drippings from the chicken pan too. Mmmmm.

Cover snuggly with foil and place into hot oven for 40 minutes.

Fo’ sizzle.

Tomorrow, watermelon.

Print Friendly
 

Fettuccine Alfredo Recipe

9553edda49167640d33ffa27976bb2d9There are some recipes that we probably shouldn’t know how to make from scratch, like alfredo sauce. Alas, it is my joy to bring them to you even so.  You know, for special occasions.

I begged a restaurant waitress to ask the chef for this recipe and, somehow, I walked out with a list of ingredients and free access to make this buttery, cheesy calorie-loaded dish at home as soon… as soon as I figured out the chef’s technique and quantities.

Oh dear. Oh me. Oh my. Help me.


Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 1/2 cups grated parmesan cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon lemon pepper
  • Ground pepper
  • 1/2 cup white wine (optional)

Melt butter in medium-large sauce pan on low heat. After it is melted, sprinkle in flour & whisk. Cook for a couple of minutes on medium heat while continuing to whisk.

Measure other ingredients so they are ready to go when the time is right. Blend milk, cream and cream cheese on medium-low speed until smooth in blender.

Pour milk, cream & cream cheese mixture into pan while still whisking. Sauce will thicken within a few minutes of cooking.

Stir cheese & seasonings into sauce and allow to melt while whisking. Add white wine (optional).

Following instructions on package, cook fettuccine (or your favorite kind of pasta).

Drain pasta when cooked and toss with some olive oil and perhaps chopped parsley.

Place sauce over pasta and perhaps some grilled chicken breast and top with whatever you like such as sliced green onions, diced tomatoes or parsley  for a little dazzle of color.

Print Friendly
 

Homemade Spaghetti Sauce and Garlic Bread Recipe

IMG_0044-200x200

It’s a snow day here in the Seattle area.

I’m thinking about hopping onto a sled later. Or maybe I’ll just blog. Or maybe I’ll open the B&B for snacks & coffee to the people waiting on the side of the freeway for Snoqualmie Pass to open. Or maybe I’ll just blog. Yeah, I’ll blog.


Spaghetti Sauce:

  • 1 pound Italian sausage
  • 1 pound ground turkey
  • 1 large yellow onion
  • 5 cloves fresh garlic
  • 1 – 1 lb 12 oz. can Italian recipe crushed tomatoes
  • 12 oz. tomato paste
  • 3-4 stalks fresh basil
  • 3-4 stalks fresh oregano
  • 1 – 187 ml or 6-7 ounces chardonnay or chicken broth (add more if sauce is too thick for your liking)
  • 1 can olives and olive juice, sliced or chopped
  • 2 tablespoons brown sugar
  • Salt & pepper to taste
  • Optional: sliced mushrooms

To make the sauce, place Italian pork and ground turkey in pan to cook. Salt & pepper meat.

Chop herbs, mince garlic and dice onions while meat is cooking.

When meat is almost done cooking, add a few tablespoons of olive oil if needed. Then add diced onion. If using ground beef instead of turkey, drain meat.

After onions are golden and almost translucent, add garlic, crushed tomatoes, tomato paste, brown sugar, chardonnay, and salt & pepper to taste. Add drained & chopped or sliced olives with juice and, if desired, add mushrooms.

The Noodles:

Follow time instructions on package to cook noodles and remember not to add the pasta until your water is boiling. Keep things interesting by using different kinds of noodles when you make spaghetti. Penne, linguine or Cellentani are all fun options. If you decide to mix them, be sure to pay close attention to the cooking times. Add longest cooking first then add the noodles with the lesser cooking time as you count down. After draining the water off the pasta, stir in a bit of olive oil for added flavor and to prevent your noodles from sticking together.

Garlic Bread:

  • 1 loaf French bread
  • 2 tablespoons olive oil (for frying onions)
  • 1/4 medium diced yellow onion, finely diced (optional)
  • 1 cup butter, softened
  • 1/8 teaspoon salt
  • 3-5 cloves of garlic, minced
  • 1 teaspoon chopped, fresh parsley
  • 1 teaspoon chopped, fresh oregano
  • 1 teaspoon chopped, fresh basil

Heat olive oil on medium heat in a small pan. Add diced onions and fry until golden brown. Remove from heat and cool onions.

Place butter and remaining ingredients in bowl.

Blend ingredients together until well combined.

Cut bread in half lengthwise.

Spread butter liberally onto bread.

Place in oven and keep oven door a wee bit open so you can keep an eye on your bread.

Remove from oven when golden brown and top is slightly crispy. Cut into slices for all to enjoy… except for the poor people sitting on the side of the freeway. In their cars. In the snow. I am a terrible person.

A terrible person who reeks of garlic and is enjoying her fireplace all to herself. Just for now.

Print Friendly
 

Three Cheese Baked Macaroni & Cheese Recipe

Nothing warms the tummy and starts the school year off like old-fashioned homemade macaroni and cheese.

649dd83d669106a488d4777b4f5747f0

Cheesy goodness.


Melt 1/4 cup (a half a stick) of butter in a frying pan. Add 1/2 of a large, diced yellow onion.

Saute’ on medium low heat, stirring occasionally,  until onions brown around the edges.
While onions cook, pour 2 cups of heavy cream and 6 eggs into blender. Blend together well on low-speed.

Turn onions on low heat, then whisk while pouring custard mixture into frying pan.

Add 1/2 teaspoon of mustard powder (or, if you prefer, a tablespoon of mustard), 1/4 teaspoon of cayenne pepper and salt & pepper to taste. Continue to whisk on low heat for about 3 minutes.
Grate 8 ounces of Gruyère cheese, 8 ounces of Comté cheese and 8 ounces of sharp cheddar cheese. Set aside. Preheat oven to 350F.

Put a large pot of water on high heat. Be sure to wait for water to boil and then add one pound of noodles. Some of my favorite noodles are penne noodles. Cook noodles until al dente – follow cooking time on packaging as all noodles are different.

Drain water from noodles. Then, in the same pot, pour heavenly sauce over noodles.

Add cheeses and stir. Oh my.

Place saucy noodles into an oven-safe pot.

For an easy and tasty topping, place about 1 cup of croutons into food processor until crumbly texture.

Top macaroni and cheese with croutons (or Panko bread crumbs). Place in preheated oven and bake for about 30 minutes.

Loverly.

Welcome back, school. And welcome back, old-fashioned, macaroni & cheese. Welcome back.

Print Friendly
 
© Deanna Morauski 2009-2017