Omelet Maki in Chanticleer Inn Cookbook

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Omelet Maki, page 137

[caption id="attachment_4779" align="aligncenter" width="522"]Omelet maki a speciality of the Chanticleer inn B&B in ashland oregon Omelet Maki Photo by Francesca Amery[/caption]

Omelet Maki on page 137 in the “Recipes Are Like Pearls” cookbook.

In Japanese restaurant menus, maki [meaning roll] is used to refer to a type of sushi that is rolled in a log form, and then sliced into round servings, much like jelly rolls. 

There are many 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 cooked 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.

Omelet Maki

Serves 6-8, Pre-heat oven 350°F Baking sheet with rim or jellyroll pan, approximately 15”x11”x1” Use parchment paper large enough to cover the baking sheet and run up the sides.


Maki (egg roll)

  • 4 ounces cream cheese or Neufchatel cheese, softened
  • 2 tablespoons all purpose flour (optional)
  • 12 eggs
  • 1 cup milk (whole or low-fat)

For after the eggs are cooked

  • 1-2 tablespoons Dijon mustard
  • 1 cup cheddar cheese, grated
Filling #1
  • 1 medium onion, diced
  • 2 cups chopped turkey bacon (optionally, cooked ham)
  • 2 tablespoons fresh herb(s), such as rosemary, oregano, savory, finely chopped
  • Pepper, to taste
  • 6 ounces Gorgonzola or bleu cheese, crumbled
Filling #2
  • 1/2 medium onion, diced
  • 1/2 cup chopped turkey bacon (optional)
  • 2 tablespoons fresh herb(s), such as rosemary, oregano, savory, finely chopped
  • Black pepper, ground to taste
  • 1/2 cup finely sliced mushrooms
  • 1/2 cup finely diced tomatoes without the seeds, or slow-roasted tomatoes, chopped (optional)
  • 8-10 ounces spinach (fresh or frozen) or chard, chopped, more if not using turkey bacon.
  • 4-6 ounces Gorgonzola or bleu cheese, crumbled
Directions Lightly spray the baking pan with oil, just enough so the parchment paper will not slide around. Line the pan with parchment paper (make sure the corners are “mitered”) and spray the paper, and set aside. In a medium large microwaveable bowl, soften cream cheese in the microwave for 30-60 seconds. Whisk the cream cheese to loosen and further soften it, then whisk in the flour. Whisk in, until well blended, an egg or two; then whisk in 1/4 cup of milk. Then continue to add the remaining milk and beat in the remaining eggs until the mixture is smooth. To pour the egg mixture into the pan, start by pulling the middle rack most of the way out of the oven (this works better if the rack rolls, but even if it doesn’t roll pull out the rack a little bit). Place the baking pan on the oven rack; and then pour the egg batter into the pan. Slowly slide the rack back in place and bake at 350°F until eggs are puffed and set, for about 12-15 minutes. While eggs are cooking, prepare the filling. Sauté the onions until they are soft and then add turkey bacon, cook on low heat until onions are translucent and the bacon starts to crisp up. Add ground black pepper, if desired. If using Filling #2: lower the heat, and add the remaining ingredients, except the cheese. Let the mixture simmer to release the spinach’s water (or to soften the chard). Then turnoff the heat and cover the pan. When eggs are done, remove from the oven and immediately spread mustard over the eggs and evenly sprinkle the cheddar cheese. At this point, if you’re not ready to serve and still need 15-20 minutes to prep other breakfast items, keep eggs in a warming oven (at 170°F). When ready, re-heat the filling mixture and follow the steps below. Spread the filling over the egg and sprinkle the Gorgonzola cheese on top of the filling. Roll up (from the short side if serving 6 and long side if serving 8), peeling the parchment paper away while rolling. To serve, cut the maki (roll) into 6 or 8 slices with a serrated knife.

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Fruit Crumble in Chanticleer Inn Cookbook

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Fruit Crumble II, page 24

[caption id="attachment_4772" align="aligncenter" width="450"]Fruit Crumble II a Chanticleer Inn staff's favorite Fruit Crumble II[/caption]

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. Dietary Note: 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.

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Clafouti in Chanticleer Inn Cookbook

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Almond Peach Clafouti, page 112

[caption id="attachment_4741" align="aligncenter" width="500"]Almond Peach Clafouti Almond Peach Clafouti[/caption]

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.

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Apple Rose Tart in Chanticleer Inn Cookbook

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Apple Rose Tart, page 18

[caption id="attachment_4701" align="aligncenter" width="450"]Apple Rose Tart Chanticleer Inn speciality for small groups Apple Rose Tart, page 18[/caption]

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.

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Good Food Awards — Oregon Gets Noticed

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Good Food awardsGood Food Awards

"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.

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Wine Enthusiast Names Ashland Wine Travel Destination

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[caption id="attachment_4691" align="alignright" width="150"]Wine Enthusiast Tasting Room at Red Lily[/caption]

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.  

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Snowy Morning at the Chanticleer

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Snowy Morning at the Chanticleer

[caption id="attachment_4675" align="alignright" width="150"]snowy morning at the Chanticleer Apple tree in the front yard[/caption] 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

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Play with Poblano Peppers, Please!

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Poblano Peppers Frittata

I've been thinking about using poblano peppers as the centerpiece for individual frittatas. [caption id="attachment_4661" align="alignright" width="150"]Poblano Pepper Frittata Poblano Peppers Frittata[/caption] 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.

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Community Talk at Standing Stone Tonight 11/18

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Community Talk

[caption id="" align="alignright" width="224"]Image result for pacific fisher Pacific Fisher,[/caption] 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

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Sunset Magazine: Insider’s Guide to Southern Oregon Wine

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[caption id="attachment_4616" align="alignright" width="150"]Sunset Magazine Sam's Valley Vineyard[/caption]

Sunset Magazine -- Local's Guide to So. Oregon Wine Country

Sunset Magazine article speaks to wine lovers.  It still seems to be the best kept secret how rich in variety, and varietals, Southern Oregon wine country is. The 2015 Sunset article explores three river valley growing areas with over 150 micro-climates.  That equates to lots of variety and lots of wines from which to choose.  

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