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Crispy Polenta with Goat Cheese, Pepper-Corn Relish and Poached Eggs

4 thin (about 1/4 inch)slices pre-cooked Polenta from a log (either store bought or home-made)

2 T. good quality olive oil

4 generous Tablespoons good quality goat cheese (you can substitute another cheese, but it won’t have the tangy appeal of goat)

1 t. fresh chives, snipped

4 eggs

¼ C. distilled vinegar

½ small onion, diced small (about the size of a large corn kernel)

½ of a red bell pepper, diced small

½ C. fresh or frozen corn kernels

1 T. chopped fresh parsley

1 T. olive oil

salt and pepper

Preheat oven to 200 degrees.

First, prepare the poaching water: Fill a large non- stick skillet or sauté pan with water and add ¼ c. vinegar to it. Bring to a boil and then reduce the heat to simmer. Water should have bubbles all over the bottom, but not rising to the top.

Then, combine the goat cheese in a small bowl with fresh chives.  Set aside and keep refrigerated.

Then, make the relish:  In a sauté pan, heat the 1 T. oil on medium.  Add the onions and sauté until translucent (2 to 3 minutes).  Add the pepper and continue to cook until both are softened, about 3 minutes more.  Add the corn kernels and the parsely, season with salt and pepper and cook for 1 more minute.  Remove from heat and set aside.

Crisp the polenta: In a skillet (I prefer a cast iron for this) or on a griddle, heat the 2 T. of olive oil on medium.  When oil is hot, place slices of polenta in the pan and cook for 4 minutes on each side.  The bottom should be starting to get golden before you flip.  When both sides are golden and crisp, remove from pan and briefly drain the polenta on a paper towel.  Then, place on a very lightly oiled cookie sheet and keep warm in the oven.

While the polenta is warming, poach the eggs.  Gently crack each egg into a teacup and slowly pour into one spot in the simmering water. Let cook until whites are set and yolks are still runny.  About 3-4 minutes

To assemble:  On each plate, place one slice of polenta.  Sprinkle a tablespoon of goat cheese and slide the poached egg on top.  Surround with a decent scoop of relish and top with extra fresh cracked black pepper.

Baked eggs with herbs and parmesan

Serves 4

 

4 (6 to 8 oz) Ramekins, generously buttered

8 eggs

1 clove garlic, minced

¼ C. mixed fresh herbs, finely chopped.  Use whatever is fresh here.  I like chives, parsley, rosemary and thyme.  In the summer, the addition of basil would be very nice.

¼ C. finely grated parmesan cheese

4 T. heavy cream

4 t. butter

Salt and pepper for seasoning.

 

 

Preheat the broiler and place the rack about 6 inches below the heat.

Have a kitchen timer available close-by.

 

 

Combine the garlic, herbs, and parmesan in a small bowl and set aside.

 

Place the ramekins on a cookie sheet.  In each ramekin, place 1 T. of cream and 1 t. butter.  Put the cookie sheet under the broiler and set the timer for 3 minutes.

 

In the mean time, crack the eggs into 4 cups (whatever you have handy); 2 eggs in each cup.  You will want to have these ready to go when the ramekins come out of the broiler.

 

When the timer goes off, remove the ramekins from the broiler.  The cream and butter should be bubbly.  Working quickly and gently, pour the 2 eggs from the cups into each ramekin.  Season with salt and pepper and then divide the herb mixture evenly among the eggs.  Place back under the broiler and set the timer for 3 minutes.

 

When the timer goes off, take the eggs out of the broiler and, using a butter knife, move the whites away from the edge of the ramekin, allowing the center whites to move outward.  Kind of like making an omelet, except you don’t want to break the yolks.

 

Place the ramekins back under the broiler and set the timer for 2 more minutes.

Remove from broiler after timer goes off and check for doneness.  The whites should be just about set.  They will continue to cook out of the oven.  Allow the eggs to set for a minute or two before serving.

 

Avocado and Tomato Eggs Benedict

Serves 4

 

¼ C. Distilled White Vinegar

 

4 slices Whole Grain Bread

1 ripe avocado, peeled, seeded, cut into quarters, and then sliced into fans.

1 large or 2 medium ripe tomato

4 t. parmesan cheese

4 Eggs

Hollandaise sauce (recipe follows)

 

Set a large nonstick skillet on the stove, fill with water and bring to a simmer.  Add ¼ C. vinegar to the water.

 

Preheat broiler.

 

Toast all halves of the bread (in your toaster) and set onto a cookie sheet or broiler pan.  Top each half with 2 slices of tomato and 1 teaspoon parmesan cheese. Place muffins under broiler until cheese is melted and bubbling.

In the mean time:  crack 1 egg at a time into a small dish and slide into the simmering water.  Do this as slowly and carefully as possible, so as not to make the egg “spread”.

When toasts are ready, move to a plate and top each one with an avocado “fan”. Carefully remove eggs from the water with a slotted spoon or spatula when the whites are completely set and place one on top of each toast.  Top with 1 or 2 tablespoons of Hollandaise sauce.

 

For the Sauce:

2 egg yolks

2 T heavy cream

2 t. white vinegar

Pinch Cayenne pepper

½ C. melted butter

 

In a double boiler on low heat (simmer), combine eggs, cream, vinegar and cayenne.  Whisk continuously until eggs have thickened to about mustard consistency.  Remove top pan from the double boiler and set on a wet cloth.  Slowly pour butter into eggs (VERY SLOWLY), while whisking vigorously, until all the butter is combined with the eggs.  The sauce should be smooth and light.  Set aside in a room temperature area and cover.

 

Egg Nog French Toast with Cranberry Apple Compote

Serves 4

8 slices of French bread (baguette style), cut to ½ inch

4 eggs
2 C. Eggnog
1 t. cinnamon
1 t. vanilla extract
½ t. nutmeg

1 large apple, on the tart side, cut into 1 inch cubes
½ C. cranberries
¼ C. sugar
¼ C. apple juice
2 T. butter

Maple syrup
Powdered Sugar

Heat griddle to 350 or medium. In a mixing bowl combine eggs, eggnog, and spices. Dip the bread into mixture and place on a cookie sheet or sheet pan. When all the bread slices have been dipped, pour the remaining egg mixture over the bread and let soak.

In a medium sauté pan, melt the butter over low to moderate heat. Add the apple cubes and cook, stirring regularly, until apples are tender. Add the cranberries, apple juice, and sugar. Cook until cranberries have “popped” and the mixture is slightly thick. Taste for sweetness, and turn off the heat.

Place the bread on the griddle. Flip when it is golden brown on the bottom. Repeat on the other side. (About 3 minutes on each side)

Serve 2 slices to each person. Sprinkle with powdered sugar and spoon about ¼ C of the compote on top. Serve with maple syrup.

Breakfast Sandwich with Ham, Egg, Jarlsberg, Tomato and Arugula

Serves 2

4 slices of Italian or Sourdough loaf

4 slices of Jarlsberg Cheese

2-4 slices of ham or canadian bacon

6 slices of Tomato

2 farm fresh eggs

1/2 C. picked over Arugula leaves

1 t.  lemon juice

salt and pepper

butter for the pan

Toss the Arugula with the lemon juice, and a sprinkle of salt and pepper. 

Heat a large skillet to medium (or use a griddle).  Spread butter on one side of each slice of bread.  Place all 4 slices of bread, butter side down, in the skillet.  Place 1 slice of cheese on each.  Then, on 2 of the bread slices, top the cheese with ham and tomato.  Leave the other 2 with just cheese.  In the mean time, while you let the cheese melt and the bread toast, heat another skillet to medium.  Add in a small amount of butter and crack your eggs in.  Cook until whites are done on one side and then flip over for just a minute, to make an “over easy” egg.  Slide the eggs on to the toast with the tomato and ham.  Remove from pan with a spatula and place on your plate.  Top with the remaining “cheese only” slice of bread.  Top with 1/4 C. of arugula , each.  Enjoy!

Apple Cinnamon Coffee Cake Flop

Streusel

1 cup brown sugar
1 cup pecans, chopped
1 T. cinnamon
Combine all ingredients in a bowl, mix by hand, and set aside.

Coffeecake Flop

2 each Granny Smith apples, peeled, cored, and chopped

2 ½ cups all-purpose flour
1 T. baking powder
¾ t. salt

6 T. butter
1 cup granulated sugar
1 large egg
1 large egg white
1 cup low fat milk (1 � 2% okay)

Preheat oven 350F. Spray or butter and flour bundt pan. Prepare streusel. Chop apples and set aside. Measure dry ingredients in a small bowl and set aside. Measure milk, set aside. Using a mixer, cream butter and sugar until fluffy, light yellow. Add egg and egg white. Beat for 2 minutes. Add flour 1/3 at a time alternating with milk. Fold in 1 chopped apple.

Sprinkle some streusel in the bundt pan. Spread � the batter in bundt pan. Generously, sprinkle more streusel and spread remaining apple. Spread remaining batter on top. Sprinkle remaining streusel. Using a butter knife, cut through the batter several times. Lift the knife up and over, creating swirls.

Bake 50 minutes or until golden brown and toothpick comes out clean.
Makes 12 servings.

Asparagus and Feta Omelet

Asparagus and Herb Omelet with Feta Cheese
serves 1:

2 eggs, room temperature
2 T. milk
salt and pepper
butter

3 asparagus spears, trimmed and washed
1 T fresh herbs such as basil, thyme, chives, sage
2 T. Feta cheese, crumbled

Preheat broiler on high.
Break eggs into a bowl and whisk until combined. Whisk in milk. Add salt and pepper to taste. Microwave asparagus spears for 1 minute on high, or until bright green but still crisp. Toss in a little butter and pepper to taste. Heat an 8 inch omelet pan on medium-low flame. Add about a teaspoon of butter. When butter bubbles, pour in the egg mixture. Sprinkle on the herbs. Using a spatula, move the cooked eggs towards the center, letting the uncooked portions run to the bottom. When all is set but the very top, lay the asparagus spears in the center and sprinke with feta cheese. Place pan under the broiler for no more that 20 seconds, just to heat the cheese. Use spatula to fold omelet over and slide onto plate. Garnish with herbs and extra feta cheese.

APPLE MUFFINS

Serves 12

  • 2 cups diced apples peeled
  • 1/2 cup sugar
  • 1 egg, slightly beaten
  • 1/4 cup corn oil
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup raisins

Preheat the oven to 325 degrees. Grease 2 (6 cup) muffin tins. Mix the apples and sugar in a bowl, set aside. In another bowl, combine and mix the eggs, oil, and vanilla. Pour the egg mixture over the apple mixture and combine, set aside. In another bowl, put the flour, baking soda, cinnamon, and salt. Stir with a spoon until blended. Distribute the flour mixture throughout the apple mixture. Combine the raisins. Spoon into the muffin tins. Bake for about 25 minutes or until done.

Broiled Grapefruit

  • 2 large Grapefruit
  • 2 T. Brown Sugar

Set the oven to Broil. Slice the grapefruit in half. Then, with a small a small knife, slice around the inside of the rind, being careful not to puncture the skin of the grapefruit. Then slice the segments of the grapefruit. Add a sprinkling of brown sugar to the grapefruit and place under the broiler until sugar is melted and grapefruit starts to puff. Serve immediately.

Blue Corn Waffles with Pineapple Chile Syrup

Yield: 4 waffles

1 ½ cups blue cornmeal
3/4 cups all-purpose flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 ½ cups buttermilk
2 large eggs, separated
6 T. butter, melted

Preheat waffle iron to medium heat approx. 350F degree. In a large bowl, mix buttermilk with egg yolks and 1/4 cup melted butter. In another bowl, mix cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour liquids into dry mixture, stirring to moisten well. In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into waffle iron and bake until golden brown approx. 4-5 minutes. Top with Sweet and spicy pineapple chili pepper maple syrup and serve.

Sweet and Spicy Pineapple Chili Pepper Syrup

1 cup pineapple, cubed, fresh or canned
pinch red chili pepper flakes
1 cup pure maple syrup

In a saucepan over medium heat slightly sauté the pineapple chunks and red chili pepper flakes. Slowly add the maple syrup, stir, and reduce heat to low. Simmer for 2 minutes until the flavor combine. Pour over blue corn waffles.