Tag Archives: culinary

Eggs Benedict

Southwest Eggs Benedict from Chehalem Ridge Bed and Breakfast

Eggs Benedict is an American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with Canadian bacon, a poached egg, and hollandaise sauce. Many variations on the basic recipe are served and this one from Chehalem Ridge Bed and Breakfast is a bit out of the box and oh so delicious.

Southwest Eggs Benedict
Servings: 6

8 each saltine cracker, broken up
2 each garlic cloves, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper to taste
2 cans black beans, canned, rinsed
6 each green onions, chopped
2 sprigs cilantro, chopped
2 tablespoons vegetable oil

In food processor, grind crackers well. Add garlic, cumin, chili powder, salt and pepper and blend well. Add one can of beans and blend well. Then add the second can, the green onions and cilantro and blend until just incorporated.  Add water, one teaspoon at a time, until you reach consistency to hold together without being too sticky. Form into 12, 3 inch round, ½ inch high patties.  Fry patties over medium high heat in vegetable oil, about 5 minutes per side.

To serve, arrange 2 patties per plate, spread a fan of avocado on each patty, place a poached egg on the avocado and top with the grated cheese. Garnish with tomato salsa or corn relish cilantro sprigs

Chehalem Ridge Bed and Breakfast is perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range. This B&B offers a peaceful retreat between adventures in the valley below.

The original recipe was from Maryana Vollstedt, The Big Book of Breakfast
with just a wee bit of change from the innkeeper at Chehalem Ridge.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Blossom Festival

Hood River Blossom Festival celebrates spring

In the Hood River Valley 15,000+ acres of pears, apples, cherries and other fruits, that’s over 2 million trees, will burst into blossom in April and May.  It is a true sign of spring as we dust the snow off our back steps.

Blossom Festival, celebrated the Month of April, welcomes the arrival of spring with a full plate of events from BBQs, to arts and craft shows, to antique sales.  You won’t want to miss the Blossom Fest Quilt Show with some 80-100 beautiful handmade quilts will be on display, many for sale.  Another can’t miss event is the Dessert Party at the Apple Valley Country Store.  A variety of desserts, jams and jellies, all made with fresh local fruit, will be available.

Start your day at one of the many Oregon Bed and Breakfasts near Mt. Hood and the Columbia Gorge with a breakfast prepared from fresh local products.  Ginger baked pears, fresh Blueberry Scones, Apple Quiche, we’re talking Northwest Culinary breakfasts!

With Nine Unique Inns in OBBG’s Mt Hood Region to choose from this will only be one of the hard choices you’ll face on a weekend of events for all the senses.

Take the scenic 35 mile Fruit Loop through the valley’s orchards, forests, farmlands, and friendly communities.

Just want to sit back and relax?  The Mt Hood Railroad travels through thousands of acres of orchards in blossom and has a layover in Parkdale and the Art and Music Festival.  Enjoy live music and art in the park while taking in stunning views of Mt. Hood.

Visit us in the Hood River Valley at an Oregon Bed and Breakfast Guild member inn and prove to yourself that spring has definitely arrived!!

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, it’s environment, culture, and heritage with you. Get to know our State like a local; stay with one of our nearly 100 hosts in any one of our many regions. Experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Seafood and Wine

The annual Astoria-Warrenton Crab, Seafood and Wine Festival, April 26 – 28, 2019, is one of Oregon’s most popular spring events. The festival focuses on the bounty of the Pacific as well as on the region’s famous wines. Seafood lovers can savor shrimp, salmon, oysters, halibut, and clam chowder. The Northwest’s awesome microbrews and and wines are also featured. In addition to the freshest of seafood, you’ll be able to enjoy live music and crafts booths.

The Oregon Coast is the place to be for Oregon Geotourism and unique Oregon Coast Lodging and the Oregon Bed and Breakfast Guild has accommodations waiting for you.

Crab, seafood, wine and Oregon Coast Bed and Breakfast Accommodations.  The perfect combination for the perfect Culinary Travel experience.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Gingered Pear and Raspberry Pandowdy

We innkeepers believe it’s all “about the food!”  We’ve have discovered the joy in finding new ways to use the fresh, local and organic ingredients found in abundance at road side stands and farmer’s markets in Oregon.  In Oregon wine country, you not only find wine grapes, but there are berries growing on the sides of the road, greens growing in rows along winding streets and huge gorgeous pears hanging off trees in the orchards in the Mt. Hood region. So, how can it not be all about the food?

The fact is, Oregon has always been in the forefront when it comes to culinary travel and sustainable travel.  Long before good, local and fresh foods became the popular trend, Oregon led the way in culinary tourism because of all the agricultural treasures found here.  Pair all that great food with some spectacular travel options and you have found the perfect draw for visitors seeking the perfect vacation.

If you are a foodie, love to cook, and enjoy the whole bed and breakfast package, you might be an epicure!  Visit the Oregon Bed and Breakfast Guild on Pinterest and Facebook to ‘see’ how Oregon Bed and Breakfasts are using local ingredients in their menus and still leading the pack in culinary tourism in Oregon.

The innkeepers of the Oregon Bed and Breakfast Guild are ready to share Oregon, its environment, culture, and heritage with you.  Get to know our State like a local. Whether you’re looking for a quiet escape, a world class city experience, or a new spin on business travel,  you can be assured of combining gracious hospitality with ambiance when staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Cherry Pie Day

National Cherry Pie Day

National Cherry Pie Day is February 20.  The Hood River Valley anticipates the Cherry Harvest, due to start around the first of July.  A little earlier in The Dalles Cherry Orchards.  Innkeepers at the Old Parkdale Inn Bed and Breakfast, in the heart of the Valley, will be making cherry crepes, cherry scones, cherry cobblers and of course placing big bowls of cold, crisp cherries on the table to nibble on before, during and after breakfast.

Although this is not a cherry pie, this tart is a favorite at the Old Parkdale Inn Bed and Breakfast in the Hood River Valley.

1 cup (1/2 lb.) butter, at room temperature
2 large egg yolks
2 1/2 cups all-purpose flour
2/3 cup yellow cornmeal
1 tsp. baking powder
1/4 tsp. salt
1 1/2 pounds fresh cherries, rinsed and pitted
2 Tbs. quick-tapioca
1 Tbs. lemon juice

In a bowl, with a mixer on medium speed, beat butter with 3/4 cup sugar until smooth. Beat in egg yolks. Stir in flour, cornmeal, baking powder, and salt until well blended. Divide dough in half. Press one portion over bottom and up sides to rim of a 9-inch tart pan with removable rim. Place other portion on a lightly floured piece of waxed paper. Set aside.
In another bowl, mix cherries, tapioca, lemon juice and remaining 1/4 cup sugar. Let stand for 10 minutes as you roll out second portion of dough with a lightly floured rolling pin into a 10-inch round.

Pour cherries into tart shell. Invert round over cherries. Press edges into rim of tart pan, pinching off any excess. Sprinkle tart lightly with sugar.
Place tart pan on a baking sheet and bake on the lower rack of a 375 degree over until top is golden brown, about 35-40 minutes.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Blueberry Croissant

National Croissant Day

Croissants are buttery, crescent-shaped rolls that are crispy on the outside and soft on the inside.  Sweet fillings or toppings are sometimes used and warm croissants may be filled with ham and cheese, or feta cheese and spinach.  We’ve had them filled with chocolate, cheese, almonds,  or Nutella.

You could serve them in a luscious French Toast as  Diane and Ron at Sandlake Country Inn do.  Let the quiet and relaxed atmosphere in this comfortable Oregon coast B&B show you a lodging alternative to a hotel or motel in Pacific City, Oregon.  Relax in your romantic private jacuzzi suite and enjoy a decadent 4 course breakfast & beverages delivered to your door each morning. At this Oregon Bed and Breakfast Guild member inn on the Oregon coast you’ll be introduced to a unique bed and breakfast experience for a romantic getaway.  And maybe if you ask ahead of time they’ll treat you to this decadent Blueberry Croissant French Toast

BLUEBERRY CROISSANT FRENCH TOAST FROM SANDLAKE COUNTRY INN
6-7 Large Croissants, torn into pieces
8 oz Cream Cheese
1 1/2 Cup Blueberries (fresh or frozen)
12 Eggs
1 1/2 Cups Milk
1/2 Cup Maple Syrup
1 tsp Cinnamon
1/2 Cup Butter, melted
1/2 Cup Brown Sugar
3/4 Cup Pecans
Pam

Spray 9×13 baking dish with Pam. Tear up croissants and place half in bottom of baking dish. Cut up cream cheese into small pieces and place them on top of croissants (I use a butter slicer). Put half the blueberries on top of cream cheese. Layer other half of torn croissants on top, then rest of blueberries. Beat eggs, milk, maple syrup and cinnamon together in a bowl. Pour egg mixture over croissant mixture. Cover and refrigerate overnight.

In the morning, scatter pecans over french toast.  Melt butter & add brown sugar to it to make a glaze like mixture. Drizzle mixture over french toast. Bake in 350 degree oven for 50- 60 minutes. Watch carefully last 10 minutes to make sure pecans don’t burn…if getting too dark, put some foil lightly over french toast to stop browning.  Makes 8 generous portions

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

National Pancake Day

National Blueberry Pancake Day

Today is National Blueberry Pancake Day.  But who wants blueberry pancakes just once a year?  At the Old Parkdale Inn B&B, hot-off-the-griddle blueberry pancakes often throughout the year.

Oregon’s Hood River Valley has acres and acres of Blueberry Farms scattered among the Pear, Cherry and Apple orchards.  Harvest begins usually around the first of July and last for about 5-6 weeks.  During that time we serve up everything Blueberry:  Lemon Blueberry Biscuits, Blueberry Buckle, Fresh Berry Shortcakes, Berry Compote to put on top of Blueberry Pancakes of course.

‘At the inn we freeze quite a few pounds for use through the winter.  Last spring my dear neighbor gave me a sourdough starter.  Now we make pancakes at least once a week using this tangy Sourdough Starter.’

Sourdough Blueberry Pancakes at the Old Parkdale Inn:

The night before:
cup of sourdough starter
1 cup warm water
1 1/2 cup whole wheat flour

Mix well and let ferment overnight

Reserve one cup starter and to remaining batter add:
1 egg
1/2 teaspoon baking soda
1 Tbs sugar
2 Tbs oil
about a half cup of milk
whole wheat flour as needed

When the griddle is hot and buttered up, pour on the batter.  I like to add the blueberries to the pancakes on the griddle before flipping.  Adds a bit of flair to the presentation.  Serve hot-off-the-griddle with a fresh berry compote made with about 2 cups of blueberries, cherries, strawberries, raspberries, what fruit is available.  Put fruit in a saucepan, add a little cranberry juice, 1/4 cup brown sugar, 1/2 teaspoon vanilla or fruit liquor. Throw a few fresh blueberries on top.  The best!

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

culinary tourism

No other experience brings you that sense of home as waking up to the warm and comforting aromas of breakfast. Imagine these drifting up the stairwells and down the halls.  Coffee, many times locally roasted, freshly brewed and sweet and savory delights hot out of the oven.  You know that something wonderful awaits your arrival at the breakfast table. You may be surprised with fresh scones and homemade jams, gnocchi with fresh herbs, a 3” high savory custard, or perhaps a French crepe, an Italian fritatta, or a Spanish Tortilla. No matter the experience, you can be assured that the Innkeepers of The Oregon Bed and Breakfast Guild take slow food very seriously.

Oregon Bed and Breakfast Guild Innkeepers include farmers, winemakers, fruit growers, and ranchers. Your culinary travel experience will differ depending the region of Oregon you are visiting. Whether we serve locally grown produce, fresh farm eggs and cheese, sustainably raised meats or the wine your host may serve in the afternoon, we regard ourselves stewards of the land.

There are countless Food, Wine and Beer Festivals to celebrate Oregon’s Bounty in every corner of our fine state.  Regional orchard and farm loop offers you as visitors to the Northwest the chance to take a culinary vacation through the rural landscape, the coast and the urban areas. By staying with our member innkeepers, you will have an insider guide to the foods and beverages of the region.

Get to know our State like a local; stay with one of our nearly 100 hosts and experience romantic getaways, historic treasures, and tucked away rustic retreats.  Whether your trip is for a quiet escape to a quaint rural or coastal town, taking in Oregon Geotourism, for a World Class City experience, or for a new spin on business travel, you can be assured of combining gracious hospitality with ambiance by staying at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

French Toast

Nation French Toast Day is November 28

Remember the orange popsicle filled with vanilla ice cream?  Who didn’t love them then and who doesn’t still love them now?  Here at the Old Parkdale Inn Bed and Breakfast we regularly order a case of fresh Organic Valencia Oranges to use in Orange Ricotta Pancakes, Fresh Orange Smoothies, Fruit Salads and more.  Recently I made this creamy French Toast with a Gluten Free White Bread but I prefer using a fresh Challah Bread.  Challah makes the best French Toast and when combined with cream cheese, vanilla and orange, a dreamy

Creamy Orange French Toast

In a small bowl cream together 1/2 tsp orange zest, 1 tsp sugar and 4 oz softened cream cheese

In another bowl Whip together:

  • 3 large eggs
  • ½ tsp vanilla extract
  • zest from a orange
  • juice from that orange
  • cup of milk
  • 2 Tbsp heavy cream
  • 2 tsp sugar

Spread the cream cheese mixture between two slices of bread.  I like to lay the sandwiches on a cookie sheet where the milk and egg mixture has been poured, flipping them after about 5 minutes.  The type of bread you are using will determine how long to soak.  Dryer bread a little longer that a very moist bread like Challah. Fry on a hot griddle until golden, about 3-5 minutes on each side.

Meanwhile, combine fresh orange juice from half an orange, 1/2 cup maple syrup and 1/2 tsp vanilla extract in a small sauce pot. Bring to simmer and take off heat.

Serve piping hot garnished with thinly slices oranges and a dusting of powdered sugar.

You can adjust this recipe to satisfy dietary needs.  I’ve used coconut or almond milk for lactose intolerant guests. A Vanilla Soy Creamer adds flavor. There are some very good non dairy cream cheese products available.

The Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.

Pumpkin Pear

The Pumpkin Panna Cotta with Caramelized Pears has become a favorite at the Old Parkdale Inn Bed and Breakfast table.

Pumpkin Panna Cotta
1 1/2 Cups Half & Half
2 to 3 Tablespoons Maple Syrup
3/4 Cup Pumpkin Puree
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Package (1/4 Ounce) Gelatin
1/3 Cup Milk

Caramelized Pear:
1 Large or 2 Small to Medium Pears
1 1/2 Tablespoon Butter
1/2 Teaspoon Cinnamon
1 1/2 Tablespoon Sugar

Sweetened Whipped Cream

Place the milk in a small bowl and sprinkle the gelatin over it, stir gently and leave for 5 minutes to soften. Combine the half and half in a small saucepan with the syrup and pumpkin, and heat until the mixture just reaches the scalding point but does not boil, whisking often.  Remove from the heat and whisk in the cinnamon and nutmeg.  Whisk in the gelatin mixture until smooth.  Divide the mixture into 4 glasses or ramekins and refrigerate.

Cut the pear/pears in half, remove the core and peel, then cut into small dice.  In a heavy frying pan heat the butter until sizzling.  Add the pears, sugar and cinnamon and stir. Cook over medium heat stirring often until the pears and very tender and obtain a nice golden brown color.  Remove from the heat and place in a covered bowl until needed.

To serve, allow the panna cotta to come to room temperature for 30 minutes before serving.  Add a dollop of sweetened cream to each panna cotta, then spoon on some of the pears in their juice. Serve immediately.

Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.