Omelet Maki, page 137
Omelet Maki on page 137 in the “Recipes Are Like Pearls” cookbook.
Why Omelet maki? Maki is Japanese for roll. We sushi lovers see this word in Japanese restaurant menus, “maki” used to refer to a type of sushi that is rolled in a log form, and then sliced into round servings.
There are a number of versions of an omelet roll on the Internet, though nearly none use the word maki, even though “omelet maki” more accurately describes this recipe both in appearance and in the process by which it is assembled.
Over the last few years, I have experimented with different fillings and methods. With critical (in a good sense) feedback and suggestions from my staff, we have settled on two versions, both are included in the Chanticleer Inn cookbook — one is a vegetarian and the other a meat version.
Omelet maki fillings will vary over the year, depending on what herbs are in the garden, what vegetables are in season, and who is with me in the kitchen. Filling ingredients that work best are those, when cooked, become soft and malleable, for example spinach and chard, but not broccoli. I like kale, but it should be well cooked.
Of all the savory dishes, omelet maki is my staff’s favorite – they particularly like it with Gorgonzola cheese. While you may choose whatever cheese you like best, do select one that easily melts.
Almost all the Internet recipes include flour, which we have discovered is not entirely necessary, though flour will make the rolling the egg a little easier as its texture will be firmer. To be gluten-free, you can safely eliminate the flour and still enjoy the results.
Fruit Crumble II, page 24
Page 24 in the “Recipes Are Like Pearls” cookbook.
This continues to be one of my staff’s favorite first-course recipes. As the fruit vary with the seasons, the crumble is never really the same. Fruit crumble is an easy and tasty first course for a full breakfast. Also makes for a healthy dessert — yes, desserts can be healthy!
If you have already made some apple compote or stone fruit compote, you can use it as the base for the crumble. Sometimes we mix a little homemade jam with the fruit, or drop in bits of butter.
For a gluten-free version, exclude the flour, and increase the nuts and oatmeal.
For dairy-free, substitute coconut oil for the butter or drizzle in maple syrup to bind the oats.
Almond Peach Clafouti, page 112
Page 122 in the “Recipes Are Like Pearls” cookbook.
Traditionally, clafouti (pronounced claw-foo-tea) is a French country dish made with whatever fruit might be in season, cooked in a crust. While adapting this recipe, to keep things simple and quicker for the morning preparations, I dispensed with a crust, also I added ground almonds and some almond extract. This continues to be a staff and guest favorite. Served with chicken sausages or turkey bacon.
At the Chanticleer, we most frequently use pears for this recipe, though pictured in this post is one with peaches and blueberries.
The Rogue Valley is famous for its pears – and when in season, there’s nothing more honey sweet and juicy. That being said, apples, plums, blackberries, nectarines, peaches and cherries also are served to very tasty effect.
Apple Rose Tart, page 18
Page 18 in the “Recipes Are Like Pearls” cookbook.
A quick Internet search will offer many recipes for these tarts, with various kinds of crusts, fillings, and methods of preparing the apples. These tarts are eminently photogenic (click on the image for a bigger picture); the images alone should entice you to do this recipe. Contrary to the way it may appear, the tarts are not at all difficult to create – however a bit time consuming.
I pulled from a few recipes, selecting the easiest and quickest techniques, while keeping true to the taste and presentation of the tart. While a regular wheat crust, such as pâte sablée, is more traditional, I usually prefer a nut crust for an apple rose tart, because it is quicker as there’s no need to rest the dough, and it can be gluten-free.
The tarts can be made in a single pie pan, as pictured above, or individual 6-8 ounce ramekins. The individual tartlets should feature a single large rose, with perhaps a ‘bud’ or two.
“At the major annual food fest [Good Food Awards], artisan producers from across Oregon scored big. (Only a certain state to our south—so, like, whatever—earned more accolades.) Alex Keith for the Portland Monthly“
Boutique, Artisan, Independent are apt descriptions of the crafters, producers and growers in Oregon’s burgeoning food industry. It is of no surprise that at the 2016 Good Food Awards, an annual ceremony celebrating the most delicious, sustainable makers and growers in the country, Oregon won 23 awards in 15 of 16 categories. The sixth annual festival received 1,937 product entries—33 percent more than ever before—in categories from charcuterie to cider. Oregon earned more accolades than any other state except California.
About Good Foods Awards: The Good Food Awards grants awards to outstanding American food producers and the farmers who provide their ingredients. In its sixth year, Good Food Awards are given in 13 categories: beer, cider, charcuterie, cheese, chocolate, coffee, confections, honey, pickles, preserves, spirits, oil and our newest category, pantry; from each of five regions of the U.S.
The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious which also supports sustainability and social good.
Wine Enthusiast, a wine and travel magazine lists Ashland in their top ten wine travel destinations for 2016
Wine Enthusiast magazine’s annual list spanned the world and at least 4 continents, Southern Oregon wines finally got on the list. Southern Oregon has 100s of wineries between Roseburg and Ashland, with 5 AVAs.
Apart from the abundance of fine dining, great lodging, and the performing arts, Ashland is centrally located and surrounded by vineyards and wineries.
Snowy Morning at the Chanticleer
Snowy morning at the Chanticleer, today. Not the usual sight for most of my B&B guests who visit during the summer months, so I thought I’d share what the garden looked like this morning.
Luckily the streets are clear and safe to drive later in the morning — no need to shovel, just enjoy a snowy morning at the Chanticleer while sipping piping hot coffee.
The dusting of snow stayed on the ground, but the sidewalks cleared up soon. The mountains however are a different story, they are covered with lots of snow. Skiers are definitely doing the happy dance. We all hope the snow pack builds up over winter, so we can recover from last year’s drought conditions.
For now we all can enjoy a quiet snow morning in Ashland
Poblano Peppers Frittata
I’ve been thinking about using poblano peppers as the centerpiece for individual frittatas.
For Christmas breakfast I decided to experiment on my unsuspecting guests: Lynnette, my twin sister (yes, there’s someone else in this world who looks very much like I), her hubby John, and my dear friend Jim. They all really liked the dish.
Perhaps this will be a last minute addition to the cookbook! This is not a variation on chiles rellenos, but a frittata, with a poblano pepper half holding turkey bacon ribbons, mushrooms and cheese.
Snowshoe Crater Lake This Winter
Popular and free ranger-guided snowshoeing is a wonderful way to see Crater Lake and learn about the local natural history, especially how plants, animals and people have adapted to thrive in the snowiest inhabited place in America.
The views are spectacular when you snowshoe Crater Lake — and snowshoes are really the only way to explore the park because the park receives an average of 43 feet (516 inches) of snow per year.
The snowshoe “walks” are offered every Saturday and Sunday (and some holidays) over the winter for as long as there’s snow up to May 1, 2016. Walks will also be offered on weekdays in late December and early January. Visit the Crater Lake park’s website for the latest in schedule and information — you don’t want to miss the opportunity to snowshoe Crater Lake.
The “walks” begin at 1:00 p.m., last two hours, and cover one mile of moderately strenuous terrain. The hike is an off-trail exploration through the forests and meadows along the rim of Crater Lake.
No previous snowshoeing experience is necessary. Snowshoes are provided free of charge, and there is no cost for the tour. Participants should be at least 8 years old and come prepared with warm clothing and water-resistant footwear.
Space on each tour is limited, and advance reservations are required. For more information and to sign up, call the park’s visitor center at 541-594-3100. The visitor center is open daily from 10:00 a.m. to 4:00 p.m. except on December 25. Groups of 10 or more people (such as scout troops, hiking clubs, and church groups) may be able to arrange for a separate tour just for their group.
Crater Lake National Park is open year-round, 24 hours a day. The park’s north entrance and Rim Drive are closed to cars in the winter, but the west and south entrances are plowed daily and are open to automobiles throughout the year. There is no winter lodging in the park, but the Rim Village Café & Gift Shop is open daily except on November 26 and December 25. Spectacular views of Crater Lake can be obtained at Rim Village during periods of clear weather.
Would like to learn more about Siskiyou-Cascade bioregion? And take in delicious local food and brews? Then come to Standing Stone Brewing Co. in Ashland.
Free Community Talk “Ashland: Where Ya At?” brings you five fast pace presentations. The focus will on native animals of conservation concern, including Pacific Lamprey, Pacific Fisher, the Hairstreak Butterflies, and Forest Birds.
November 18, 5-6pm at the Standing Stone 101 Oak Street, Ashland