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Corn and Gruyere Cheese Tart

Serves 6

2½ C All purpose flour
1 t. salt
1 t. granulated sugar
1 C cold unsalted butter, cut into small pieces
¼ to ½ cup ice water

Put the flour, salt and sugar into the bowl of a food processor. Add the pieces of butter and process for about 10 seconds. (The mixture should resemble coarse meal)

Add ice water, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky. Turn the dough onto a large piece of plastic wrap and press the dough into a flat circle. Wrap with the plastic and refrigerate for at least an hour.

Preheat oven to 375 degrees Fahrenheit.
Lightly butter a tart pan. Roll the dough out to a thickness of 1/8″, on a lightly floured surface. Place the pastry in the tart pan and press lightly to the bottom edges and sides. Trim the pastry using scissors, and crimp or decorate the edges.

Carefully line the pastry with aluminum foil and weight with beans or rice (filling to the top). Bake for 18-20 minutes and then remove the foil and beans. Let the crust bake until it is golden brown. Cool on a wire rack.

10 eggs
2 Cups heavy cream
2 Cups sweet corn (frozen or fresh)
½ of a large yellow onion, diced
½ C grated gruyere cheese
¼ C sun dried tomatoes re-hydrated and diced small
½ t. dried thyme
Salt and pepper

Sauté the onions in butter until tender and lightly golden. Set aside to cool.

In a large mixing bowl, beat the eggs, then add the remaining ingredients and whisk until combined. Stir in the onions.

Heat the oven to 325°. Place the pre-baked tart crust on a cookie sheet. Pour the filling into the crust and carefully place the sheet into the oven.

Bake until a toothpick or paring knife comes out of the center clean.

Wait 10 minutes and cut the tart into 6 wedges. Serve warm.

Corn Cakes with Smoked Salmon, Poached Egg and Dill Shallot Sauce

Serves 4

1 C Cornmeal
1 C boiling water
4 T. butter, cut into pieces
1 C. flour
1 t. baking powder
1 t. salt
1 T. sugar
½ C. corn kernels
2 T. green onions, sliced
3 eggs
1 C. milk

� pound Smoked Salmon slices
4 eggs

½ C. sour cream
2 T. chopped fresh dill
2 T finely chopped shallot or red onion
Salt and pepper

Pre-heat griddle to 350 or medium.

To make the sauce, combine sour cream, dill and shallots and refrigerate until ready to use.

To make the corn cakes:
In a large mixing bowl, pour boiling water over cornmeal and stir in butter pieces. Set aside to cool. In a separate bowl, combine flour, baking powder, salt, and sugar. In another bowl, combine milk and eggs. Add wet ingredients to the cornmeal mixture and stir until smooth. Add flour mixture and stir until combined. Fold in green onions and corn kernels. Scoop spoonfuls onto griddle and cook until each side is golden brown.

Serve with slices of smoked salmon, topped with a poached egg, and a generous helping of dill shallot sauce.


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Dungeness Crab Hash

Serves 4 meal portions

2 pounds boiling potatoes, peeled and cut into ¾ inch pieces
6 slices bacon
1 onion, chopped

½ t. salt
3 ounces cream cheese
¼ C. milk
1½ t. Worcestershire sauce
Pinch of cayenne pepper

¾ pound of lump Dungeness crab meat
¼ t. ground black pepper
3 T. chopped scallion tops.
¼ C. grated Parmesan cheese

Place potatoes into a large pot of water. Bring to a boil, then reduce heat and simmer until almost tender (about 5 minutes). Drain. In a large skillet, cook the bacon until crisp. Remove bacon and crumble. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and sauté over moderate heat until browned. Stirring frequently. Remove the onion and wipe out the pan. In the same pan, heat the reserved bacon fat over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add ¼ teaspoon of salt, stir, and cook the potatoes until well-browned, about 6 minutes longer. Add the onion and the bacon and continue cooking until they are warmed through, about 1 minute longer.

In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining ¼ t. of salt over low heat, stirring until hot. Add the crab and black pepper and continue stirring until heated through, about 2 more minutes. Stir the crab mixture into the potatoes, with the chopped scallions, until just combined. Serve hot.


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Eggs Florentine

Eggs Florentine
Serves 4
4 extra large eggs, room temperature
2 whole grain English muffins, split
4 thick slices of ripe tomato
4-8 slices of good quality Canadian bacon
4 cups fresh spinach, washed and stemmed
1-2 slices Swiss cheese
1/4 C. distilled white vinegar
1 t. butter
Salt and pepper to taste

Preheat broiler.
Fill a large sauté pan with water and bring to a boil on stovetop.
Reduce heat to simmer. Add 1/4 C. of distilled white vinegar to
the water. Keep temperature on simmer.
In another sauté pan, melt a teaspoon of butter and add the spinach.
Cook until just wilted. Set aside.
Cut English muffins in half and lightly toast. Place 4 halves on a
baking sheet. Top each of the 4 halves on the baking sheet with 1
or 2 slices of Canadian bacon, one quarter of the spinach, one slice
of tomato, and 1-2 slices of Swiss cheese. Place under the broiler
until cheese is melted (watch carefully so as not to burn!)
Crack one egg into a small dish and carefully pour the egg into the
water by sliding it down the side of the pan. Repeat with the other
eggs, in separate areas of the pan. Poach the eggs for
approximately 3-5 minutes until whites are completely cooked, but
yolks are still slightly soft.
Carefully remove eggs with a slotted spoon and place each one on
top of a muffin half and garnish with fresh pepper and chives or

Eggs in Hole with Tomato and Basil

serves 4

4 slices white or sourdough bread. (must be big enough to cut out a 2½” circle)
butter for brushing
4 eggs

1 14oz. can of diced tomatoes
1 small zucchini, diced
¼ of a white onion, diced
1 garlic glove
¼ C. basil, chopped roughly, plus 1 T.
1 T. oregano
1 T. olive oil

2 T grated parmesan cheese.

Make the sauce:
In a medium sauce pan, heat the olive oil on moderate heat. Add the onion and the zucchini and stir until soft. Add the garlic and cook for 30 seconds. Add tomatoes and let cook for 5-7 minutes, stirring. Add the oregano and season with salt and pepper. Simmer for 2-3 more minutes and then add the ¼ C basil, reserving the rest of the basil for garnishing. Simmer sauce for another 3 minutes, then shut off the heat. Set aside.

Cut a large hole (at least 2½ inches) in each slice of bread. Save the holes. Spread butter on each side of the bread . In a large saute pan, or on a griddle, brush a little more butter and then add the slices of bread and the holes. Cook for approx 2 minutes (just the bread), then flip over when golden on the bottom. Crack an egg into the hole and place a lid over the bread and egg. Cook to your desired doneness. Place each bread slice on a plate and set the browned hole on top of the egg. Spoon some of the warmed sauce on and around the bread. Garnish with grated parmesan cheese and reserved basil. Serve immediately.

Eggs Benedict

Serves 4

  • 2 English Muffins, split
  • 8 slices Canadian Bacon
  • 1 ripe avocado, peeled, seeded, cut into quarters and then sliced into fans.
  • 1 large or 2 medium ripe tomatoes
  • 4 t. parmesan cheese
  • 4 Eggs
  • 2 T. Vinegar

Set a nonstick skillet on the stove, fill with water and bring to a simmer. Add 2 T. vinegar to the water.

Preheat broiler.

Toast all halves of the English Muffins (in your toaster) and set onto a cookie sheet or broiler pan. Top each half with 2 slices of Canadian bacon, 1 large or 2 small slice(s) 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 muffins 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 muffin. Top with 1 or 2 spoons of Hollandaise sauce.

For the Sauce:

  • 2 egg yolks
  • 2 T heavy cream
  • 2 t. white vinegar
  • Pinch Cayenne pepper
  • 1/2 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.

Huevos Rancheros

Serves 6:

  • 6 small corn tortillas
  • Butter
  • 1 can of pinto beans
  • 6 eggs
  • 1 C. grated Monterey jack cheese
  • 2 C. ranchero sauce (recipe follows)
  • Sour cream, avocado, and scallions for garnish

Ranchero sauce:

  • 1 16oz. can of tomato sauce
  • 2 medium tomatoes, chopped
  • 1 clove garlic, minced
  • ¼ C. onion, minced
  • ¼ C. red and green bell peppers, diced very small
  • ½ of an jalapeno pepper, seeded, and minced
  • 1 T. oil
  • 1 t. cumin
  • 1t. cayenne
  • 1t. sugar
  • Salt and pepper

In a sauce pan, heat oil on medium. Cook onions, garlic, and peppers until soft. Add in tomatoes, spices, and sugar. Simmer for approximately ten minutes, until flavors have combined. Pour sauce into a blender and pulse several times until sauce is thick, but still has some chunks in it. Return to pot and season with salt and pepper. Keep warm on low heat.

Heat beans on the stove in a sauce pan.
Heat some butter in a skillet and fry the eggs to your liking. In a seperate saut� pan, melt some butter over medium heat and fry the tortillas to soften.

On a plate lay the fried tortilla, add a small scoop of pinto beans and make a hole in the center. Place the fried egg in the hole. Top with some cheese and about 1/3 C. of ranchero sauce. Dollop with sour cream. Sprinkle with chopped avocado and chopped scallions. Serve immediately.

Late Harvest Crust-less Quiche

Serves 8

  • 10 large eggs
  • 1 C. heavy cream
  • 1 C. milk (2% is best)
  • 1 t. salt
  • pepper to taste.
  • 1 T. olive oil
  • 1 large or 2 small summer squash (any kind you like), halved and thinly sliced
  • 1 large ear corn, kernels removed with a knife
  • 2 medium tomatoes, halved and thinly sliced
  • ¼ fresh basil leaves, rough chopped
  • 1 C. crumbled Feta cheese
  • 2 T. grated parmesan cheese
  • Salt and pepper

Preheat oven to 325.

In a skillet, heat olive oil over medium high heat. Add summer squash and sauté until
just tender. Turn off heat and add in corn kernels and basil, stirring to combine. Season

lightly with salt and pepper. Set aside.

Crack eggs into a large bowl and beat until combined. Add in cream, milk, salt and pepper.
Grease a high sided quiche pan with non stick spray or butter. Pour veggie mix onto
bottom. Sprinkle half of the feta cheese on top. Pour egg mixture over veggies and,
using your fingers, agitate the vegetable layer, so it doesn’t stay at the bottom of the pan.
Sprinkle remaining Feta on top. Place in oven and bake until all is set but the very top.
Before it’s finished cooking, pull the quiche out and layer the tomatoes in a circular
pattern on the top of the quiche. Sprinkle with parmesan and place back in oven to finish

Quiche is finished when a knife inserted comes out clean.