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.

Hospitality Update: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

'Wine Country Foodie'

‘Wine Country Foodie’, the new La Bastide Bed and Breakfast Youtube Channel. 2021 is shaping up to look quite different in Oregon Wine Country, but we think you’ll be pleased by what you find.

Local wineries are continuing to rake in accolades for being among the top wines in the world – Four Graces, Bergstrom, and ROCO, for example, all landed spots on Wine Spectator’s Top 100 Wines of the World. Several new tasting rooms and wineries have opened nearby, Twomey, Knudsen Vineyards, and Bergstrom, among others, and in addition to the Pinot Noir and Chardonnay options, many wineries are now offering an estate sparkling wine.

We’d be remiss if we didn’t give a shout out to the amazing chefs at places such as Rosmarino, The Painted Lady, or The Joel Palmer House, all still working their magic pairing Willamette Valley wines to create magical dining memories.

As for the fine people at La Bastide Bed and Breakfast, their world is looking different too. Their menu has expanded so as to enchant a wider array of preferences and appetites. You’ll still find Dutch Baby Pancakes or Smoked Salmon Quiche rotating onto the menu, but you can also order our fresh cinnamon scones or an amazing breakfast sandwich made with house made bread. In-room dining, dining on our back patio, or “to go” dining are all popular options. Also, they now have Mimosas!

Your hosts, Elizabeth and Mark just finished producing their first 6-episode series on their Youtube Channel “Wine Country Foodie”. The channel focuses on sharing ‘our favorite recipes with our guests and the world.’ Watch episode 1, ‘Apple and Berry Dutch Baby Pancakes’, and subscribe so as not miss their next 5 episode, to be released roughly every week or two.

If you are considering a visit to Oregon Wine Country, La Bastide Bed and Breakfast is a distinctive bed and breakfast in the heart of the Dundee Hills wine region in Oregon. With over 30 wineries and tasting rooms within two miles of the inn, it is the perfect place for a romantic getaway. Your hosts are always happy to help with your itinerary. Until  you’re ready to travel again, at least remember that life’s too short to drink cheap wine.

The inn offers 7 charming guest rooms, all with queen sized beds, private bathrooms, fireplace and vineyard views. The perfect place for a romantic getaway or to relax after a day exploring the Dundee Hills AVA.

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.

Hospitality Update: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.

National Cherry Pie Day

National Cherry Pie Day

National Cherry Pie Day is February 20. Cherry Facts: Oregon’s Willamette Valley supplies 3,200 acres of sweet cherries and the Mid-Columbia Valley supplies 12,300 acres. The Hood River Valley anticipates the cherry harvest 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 Hood River 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.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.

Truffle Love at Chehalem Ridge Bed and Breakfast

Share some Truffle Love at Chehalem Ridge Bed and Breakfast. If you’re wondering how to participate in the truffle frenzy when you come to the Willamette Valley, we’d love to be your home base for all your truffle fun and clue you in to all of the events nearby. In lieu of larger gatherings and events this year, Taste Newberg has mobilized Chehalem Ridge B&B and several area businesses to offer truffle-themed products and/or smaller, personal experiences to its customers. Their blog has links to all the special events in Newberg and online.

As part of Chehalem Ridge B&B’s Truffle Love package, guests will also be delighted by a box of Briar Rose Fromage Blanc Truffles. We like to think of them as the “other” truffle.

Chehalem Ridge B&B is participating by discounting nightly rates when guests add a specially curated Truffle Love package to reservations at the inn throughout February 2021.

The Truffle Love package* includes:

*  10% discount on nightly rates

*   In-room truffle-inspired 3-course gourmet breakfast

*   Silk rose petals scattered in a heart on the bed

*   One box of 6 Briar Rose Fromage Blanc Truffles (the “other” truffle)

*   One bottle of Et Fille’s Willamette Valley Pinot Noir

*   One in-room truffle-themed dinner provided by The Newbergundian Bistro, delivered by B&B staff to your guest room at pre-determined dinner time.

*The Truffle Love package can be reserved on Chehalem Ridge, excluding the 3-day weekend around Valentine’s Day.

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.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.

Lemon curd coffee cake

Valentine’s Day is coming up in a few weeks and you guys and gals out there better get moving and plan that special day or evening with the one you love. A romantic dinner and an over-nite stay at one our lovely Oregon Bed and Breakfasts is the perfect choice! A delightful stay and the whole day to enjoy one of Oregon’s premiere destinations. Whichever destination you choose; the snowy mountains, the green Willamette Valley, the gorgeous Southern Oregon region, the majestic coast or the scenic east, all of Oregon is aptly suited for little bit of romance for two in an Oregon Bed and Breakfast Guild inn!

So, if you are so inclined, enjoy one of our inns and you may be lucky enough to enjoy this Lemon Curd Coffee Cake. It’s just enough sweet, has just enough lemon and has just enough coconut and butter in it to make it the perfect breakfast cake to eat with that perfect cup of fresh ground coffee! Contributed by Old Parkdale Inn Bed and Breakfast

Lemon Curd Coffee Cake

1/2 c. all-purpose flour
1/3 c. sugar
3 tablespoons cold butter
1/2 c. flaked coconut

Batter:

2-1/4 c. all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 c. cold butter
2/3 c. vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1 c. lemon curd

Glaze:

1/2 c. confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice

1) In a small bowl, combine the flour and sugar.  Cut in butter until mixture resembles coarse crumbs.  Stir in coconut; set aside.

2) For batter, in a large bowl, combine the flour, salt, baking powder and baking soda.  Cut in butter until mixture resembles coarse crumbs.  Combine the yogurt, lemon juice, peel, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).

3) Spread 2 cups of the batter in a greased 9-inch spring form pan; sprinkle with 3/4 cup of coconut mixture.  Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 inch of edge.  Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.

4) Place pan on a baking sheet.  Bake at 350 degrees for 50-55 minutes or until toothpick comes out clean.  Cool for 10 minutes.  Carefully run a knife around the edge of pan to loosen; remove sides of pan.  Combine glaze ingredients; drizzle over warm cake.

Makes 12 servings.

Baking it in the spring form pan makes it really easy to release and serve! Hope to see you enjoy Valentine’s weekend an inn of the Oregon Bed and Breakfast Guild and hope your stay is absolutely perfect!

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.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.

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.

Hospitality Update: Oregon is one of the top states where it looks like social distancing is working. Our inns have been proactively doing everything in our power to keep you safe, welcome you back, when you’re ready to travel again. Not sure if your favorite inn is open? Give them a call as they just might be.

 

National French Toast Day November 28

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 dream comes true.

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.

Hospitality UpdateA two-week freeze was announced by our governor, Governor Brown. These new measures are intended to limit group activities and stop the rapid spread of COVID-19 across Oregon. The Two-Week Freeze measures will be in effect from Nov. 18 through Dec. 2, state-wide. These risk reduction measures are critical in limiting the spread of COVID-19, reducing risk in communities more vulnerable to serious illness and death, and helping conserve hospital capacity so that all Oregonians can continue to have access to quality care.

The mandate hurts all of us, especially our inns and small businesses. Restaurants, bars and tasting rooms can only sell take-out. There is no in-restaurant dining or on-site wine tasting. Not sure if your favorite inn is open? Give them a call as they just might be. We know Old Parkdale Inn Bed and Breakfast is.

December is National Pear Month

December is National Pear Month and here in Oregon we believe pears should be celebrated all year long. But we’ll especially celebrate the bounty of pears in December when it is National Pear Month.

This video reveals the most common pears grown in Oregon and Washington but some growers have expanded their orchards with many more heirloom and lesser known varieties.

Nutritional Benefits

  • Fiber: A medium pear has 6 grams of fiber, which equals about 24 percent of the recommended daily value. Did you know that the skin contains the majority of the fiber found in a pear?
  • Hypoallergenic: With an ever-growing population of food allergies, pears have been coined to be hypoallergenic. Safe food is good food!
  • Pectin: Pectin is an essential water-soluble fiber that helps to bind to cholesterol and remove it from the body making pears an excellent addition to anyone with high cholesterol.There are endless culinary possibilities for the pear: eaten fresh, in salads, baked or added to a skillet meal. This is one of our favorite: Gingered Pear and Raspberry Pandowdy at the Old Parkdale Inn
  • There are currently over 350 pear growers in Oregon
  • The pear is Oregon’s Official State Fruit
  • Pears are Oregon’s number one tree fruit crop
  • Oregon’s total pear production ranks 2nd overall in the United States and 2nd in terms of fresh pear production

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 Panna Cotta

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.

Hospitality UpdateA two-week freeze was announced by our governor, Governor Brown. These new measures are intended to limit group activities and stop the rapid spread of COVID-19 across Oregon. The Two-Week Freeze measures will be in effect from Nov. 18 through Dec. 2, state-wide. These risk reduction measures are critical in limiting the spread of COVID-19, reducing risk in communities more vulnerable to serious illness and death, and helping conserve hospital capacity so that all Oregonians can continue to have access to quality care.

The mandate hurts all of us, especially our inns and small businesses. Restaurants, bars and tasting rooms can only sell take-out. There is no in-restaurant dining or on-site wine tasting. Not sure if your favorite inn is open? Give them a call as they just might be. We know the Old Parkdale Inn Bed and Breakfast is.

Pumpkin Pinots Pears

Serving up Pears at an Oregon Bed and Breakfast

Imagine waking up in the morning to the slight scent of fresh brewed coffee, muffins baking in the oven and knowing someone has already been up for hours just to prepare breakfast for you. That’s what you can look forward to when visiting one of the Oregon Bed and Breakfast Guild inns.

We recently asked our innkeepers to submit their favorite recipes and were pleased to see that once again, we are all about keeping it local and fresh. The recipe that follows is made with pears. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? The volcanic soil provides pear tree nourishment, the rain and snowmelt provides moisture and of course our ideal temperature is a huge factor.

Mary and Steve Pellegrini have owned the Old Parkdale Inn Bed and Breakfast in the Hood River Valley for over 17 years. Their recipe using Bosc pears is easy, tasty, and the presentation is gorgeous. She calls it, “Microwave Poached Bosc Pears with Raspberry Sauce”

  • peel one ripe pear per person but leave the stem on
  • cut a small slice from the bottom of pears to flatten so they stand upright
  • put pears in a microwave safe dish and pour one tablespoon of maple syrup over each one
  • cover and microwave about one and half minutes per pear until hot
  • place pears on individual small plates and pour about one tablespoon raspberry syrup over each pear
  • garnish with raspberries

If you are planning a trip to Oregon’s Mt Hood Region, stay with Pellegrini’s at the Old Parkdale Inn. We’re sure after 17 years of innkeeping, they has more wonderful breakfast recipes to share with you.

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.