Category Archives: 7. Breakfast-plain and easy

Nov12

Apples Sauteed serves up to 4

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Sautéed Apples—serves up to 4

apples-in-sauce just-apples pancake-w-apples-sauce-1

I served this often to my B&B guests and they loved it.  It’s so easy to make and is so much better than store bought syrup to use for pancakes or waffles and you get the apples as well.  But don’t stop there, it’s great over ice cream as well.

Ingredients

  • 1/4 cup (or a bit more if you wish) butter
  • 2-3  large tart apples cored and sliced in large segments
  • 2 teaspoons cornstarch
  • 1/2 to 1 cup hot water
  • 1/4 -1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon or another flavor if you wish
  • Raisins (optional)

Directions

  • In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
  • Dissolve the cornstarch, brown sugar and cinnamon In hot water in a microwaveable dish. Place in micro for 1 or more minutes.
  • When apples are just about tender, pour heated liquid into the pan along with the optional raisins if you wish and cook for 2 more minutes.
  • Hints: I started out with the lesser amounts of the hot water and brown sugar. After micro-heating and placing in pan with apples, you can always add more hot water.  If you wish to have more sugar, dissolve the sugar first in hot water and then add to pan.  But truthfully, I found that 1/4 C. brown sugar was plenty sweet enough.

 

Bon Appetit

Margot Van Horn

Blog: http://blog.tempinnkeeper.com

 

Feb18

Crepes, The Easy & Painless Way

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# 1 crepes to eat

Crepes, The Easy and Painless Way

No measuring is daring and it can be fun. It’s certainly the quick way to cook and you might be surprised at how well you can do this.

Crepes are a good substitute for morning pancakes and they certainly are good for lunch, dinner or dessert. They are so versatile. So, it’s up to you with what you want to fill or top them: ricotta cheese and berries? Jam? Veggies and cheese? Chicken bits with a lovely sauce over it all? Or topped with a delicate orange or lemon Crepe Suzette sauce? Variations are endless and fun to invent. You can even have an array of fillings on the side and let guests or your family invent themselves. What I myself had this morning were crepes filled and topped with ricotta and fresh berries. Yum, they were delicious!

I could go on and on about fillings and toppings but what I am giving you here is just the basic crepe recipe. The trick with this recipe is to use the SAME SIZED cup or glass for placing the eggs, flour, milk and butter because you are going to eyeball your amounts within these four vessels. A vessel that holds about 2 cups (oops—I shouldn’t have said that—sorry) will make enough crepes for 4. My picture showing my vessels with the ingredients are for half of the listed ingredients i.e. 1/2 a vessel of eggs, 1/2 vessel flour, slightly less than 1 vessel full of milk & 1/8th vessel of melted butter.

I use a Teflon crepe pan but if you don’t have one, then make sure to put a little oil or butter in your pan first. I like to make sure my pan is quite hot (when an entered droplet of water sizzles). If your first crepe doesn’t turn out quite right, fear not because you’ll know whether to turn the heat up or down to make the next one right.

To keep your crepes warm, you can have a double boiler top all ready to put them in; or wrap them in foil or in a dish covered with foil in a 200F or 250F oven. I also have had left over batter which when whisked again make fine crepes the next day. You also can freeze left-over already made crepes. So see how versatile these guys are?

#2 cups full bowl whisk yes

Ingredients:

  • Eggs-1 vessel full
  • All-purpose flour-1 vessel full
  • Whole milk-1 ¾ vessel full
  • Melted unsalted butter-1/4 vessel full
  • Pinch salt
  • Pinch baking powder (optional)
  • Pinch powder sugar (optional
  • Drop or so vanilla (optional)
  • Lemon or orange zest (optional)

Instructions:     #3 crepe in pan

  • In a bowl that has a pouring spout is the best, whisk well or beat with electric beaters the eggs.
  • Add the remainder of the ingredients. Whisk or beat till you have a smooth batter.
  • Heat your crepe pan or a small size skillet. Add a bit of the batter, just enough to partially cover the bottom because then you want to roll your pan around so the batter slides smoothly over the whole pan bottom. You don’t want a thick crepe. You want a crepe that is fairly thin.
  • Cook until the edges begin to brown—anywhere from 30 seconds to 1 minute. Flip over with a spatula and cook for another 30 seconds or more. You can peek to say how brown the bottom of the crepe is getting.
  • Pile them up on your oven warmed platter and cover; or place in the top of your double boiler that is warm by boiling some water in the bottom part.

 

Bon Appétit —-From Margot’s Table to Yours

 Want some more recipes or small group catering: visit http://blog.tempinnkeeper.com or email Margot at margot@eyeonsunvalley.com

 

Jun2

Israel Couscous Topped with Duck Egg and Parmesan Mustard Sauce

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 DSCN0677 DSCN0684

 

Israel Couscous Topped with a Duck Egg and Parmesan Mustard Sauce

Serves 4

Breakfast does not always have to be the same if you get my drift, so one morning I thought that I wanted to enjoy some of those fabulous duck eggs that I had just purchased at our fabulous Wood River Sustainability Center (http://wrsustainabilitycenter.com/). I do hope that you all know about this center here in Hailey because it features the most wonderful local produce (and more) for you to buy and enjoy.

 

Pasta has always been one of my favorite foods and though I try to eat it in moderation, I do think that if you have pasta in the morning that’s probably the best time of the day to have it. I particularly enjoy the Israel Couscous and so here is a little dish that I created for a little brunch. By the way, if you have any of this left over pasta, you can sauté it quickly in some olive oil and it’ll become quite crunchy and excellent in a different way than you’ve had it in this dish.

 

So, this is the 1, 2, and 3 game plan: make the sauce first, then the asparagus, then the couscous and then put it together. I know, it looks like a lot of work, but really it isn’t—it’s actually a breeze to put together and best of all, it’s very yummy. Also think, you probably won’t make it on a daily basis—but then again, who knows?

 

Make the sauce first:

Ingredients for the sauce:

  1. 1 stick of butter (that’s not a daily thing either or is it?)
  2. 1/4 C. finely grated Parmesan
  3. 3 egg yolks (save the whites for my no churn ice cream recipe—look on my blog)
  4. 1/2 Tsp. salt
  5. 1/2 Tsp. dry mustard or 1/2 Tsp. Dijon (or more to taste)
  6. 1 Tblsp. lemon juice (or more to taste)

Directions for the sauce(easy, easy):

  1. Melt the butter and the Parmesan in a small saucepan over low heat or in the microwave but DO NOT LET IT BURN.
  2. Combine all the other ingredients in a blender and blend first and then drizzle in the butter/parmesan. The sauce will thicken. Taste and add in more whatever you wish. Transfer to a container and keep warm by putting the container in another bowl full of HOT water—stirring every now and then to keep smooth. It should be OK for the next 1/2 hour at least. Easy is the key to this good sauce.

Make the asparagus second (easy, easy again):

Ingredients for the asparagus:

  1. About 18 asparagus spears, trimmed and cut diagonally into 3/4 pieces
  2. 1-2 Tblsp. olive oil
  3. 1 minced garlic clove
  4. 1/2 Tsp. grated lemon peel

Directions for the asparagus:

  1. In a medium sized skillet, heat 1-2 Tblsp olive oil and add the asparagus, one minced garlic clove and the grated lemon peel. Sprinkle with S&P to taste and sauté until crisp-tender (about 3 minutes). Cover to keep warm.   Optionally of course you can oven roast the asparagus (see my blog for a full guide to oven roasting various veggies).

THIRD:Make the couscous and your 12 inch heavy skillet of some kind is the one you will be needing here.

Ingredients for the couscous:

  1. 1-2 Tblsp. olive oil
  2. 1 minced garlic clove
  3. 1 & 1/3 C. Israel Couscous (NOT the other kind)
  4. 2 C. vegetable broth (you’ll used 1 3/4 C for sure but may need some more)
  5. S&P to taste
  6. 4 duck (or other) eggs but honestly if you can get your hand on a duck egg—you’ll never forget that rich fabulous taste
  7. !/2 C. freshly grated Parmesan—for last minute topping
  8. 1/3 C. chopped chives (optional-for last minute topping)
  9. Paprika for last minute topping

 

Instructions for the couscous, eggs and the rest of the deal:

  1. In a 12-inch iron skillet (or something similar), heat 1-2 Tblsp. olive oil over medium heat. Add the couscous and sauté until most of couscous is golden brown (about 5 minutes)
  2. Add 1 3/4 C. vegetable broth, increase heat and bring to a boil. Reduce heat immediately to a medium-low, cover, and simmer until the liquid is absorbed and the couscous is tender (about 10 minutes). Watch to see that more broth might not be needed and if so add tiny bits (by tablespoons) until the pasta is done. When done, turn heat to very low and add and toss the asparagus into the couscous. Make 4 large indentations for the duck eggs.
  3. Break the eggs in your indentations and still over low heat, place the cover on the skillet and let the eggs cook (about 5 minutes—here in the mountains). They should be ready when the whites have congealed.
  4. At that point, take the skillet off the heat and sprinkle it all with the Parmesan ( and chives if you wish) and of course, a nice sprinkling of that lovely paprika.

 

SO__NOW______Bon Appétit (French) et Mange(Italian)   So there you go, a bit of multilingual whatever and what more could you expect from a Swiss woman?

 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.

 

 

Oct7

Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

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Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

mini-pumpkin, egg and squash hashegg in mini pumpkin w sweet potato hash

Serves 4

Left picture with squash; right one with sweet potato

This is probably not a dish that you will make more than once or twice a year, but for around Halloween or Thanksgiving, it’s a colorful and yummy dish with which to surprise your family and overnight guests for a breakfast or brunch. It’s a pretty and unique dish to serve and I think just plain memorably fun.

Ingredients:

  1. 4 mini orange pumpkins (4 inches in diameter) which you’ve cut about 1/3rd of the way down, seeded and spoon-scraped clean the insides so that an egg will fit in nicely. The pumpkin inner flesh is delicious to eat with the egg. SAVE THE TOPS FOR DÉCOR and if they have a stem, all the better.
  2. 1-2 Tblsp. olive oil for the frying pan
  3. 1 small package cut up fresh squash and cut up even smaller by you into 1/2 inch diced pieces or 1 sweet potato peeled and coarsely shredded or grated.
  4. 1/2 C. onion or shallot, minced
  5. 1 red pepper cut longwise into slender strips
  6. 1/2 C. uncooked bacon, diced or Black Forest ham diced
  7. 1/2 C. olive oil
  8. 1/4 C. balsamic vinegar
  9. 1-2 Tsp. red chili flakes
  10. 2 cloves garlic, minced
  11. 2 Tblsp. fresh sage or rosemary, minced
  12. S&P
  13. 4 large eggs

Instructions:

  1. Preheat oven to 375 the day of serving.
  2. In a small bowl whip together the olive oil, vinegar, chili flakes, garlic cloves and sage or rosemary. Reserve about 2 Tblsp. to either brush on the bottom of the pumpkins before placing in an egg or to drizzle on top of your egg when the egg is cooked.
  3. In a medium sized frying pan, heat up the 1-2 Tblsp. olive oil and sauté the onion or shallot along with the red pepper strips until both are softened (about 5 minutes).
  4. Add the vinaigrette to the onion/red peppers and quickly add the sweet potato or squash; gently stir everything so well mixed.  Cook over medium heat, stirring occasionally, uncovered until softened and tasting pretty good (about 10 minutes).  At this point you can put a lid over the skillet to keep warm until you serve your egg/pumpkin or you can refrigerate it and reheat it with the pumpkins and eggs when you cook them. If you refrigerate the hash, let it come to room temp before putting in the oven with the pumpkins. Baking the hash in the oven will crispen the hash and you may prefer it like that.
  5. The day of serving, for the pumpkins, line a baking sheet with foil and place them on the foil lined baking sheet, cut side down.
  6. Bake the pumpkins on the sheet for 15 minutes. Remove from oven.
  7. Turn the pumpkins right side up on your baking sheet and if you wish, brush the inside of the pumpkins with a little of the leftover vinaigrette and season with S&P or save the vinaigrette for top of the egg drizzle when the egg is cooked. Crack one egg into the center of each pumpkin and if you wish to have a crisper hash or need to reheat your room temp hash, single layer that around your pumpkins.
  8. Return the baking sheet to the oven and continue baking until the eggs are almost set—around 15 minutes.  Start keeping a close eye on them about 10 minutes on and remember that when the pumpkin is out of the oven, the eggs will cook a bit more inside the hot pumpkins.
  9. To serve: Spoon the hash onto plates and nestle the pumpkins in the center. Lean one pumpkin top on the side of each pumpkin.  Drizzle a bit of the vinaigrette on top of the egg if you desire.
Jun9

Florentine Crusted Quiche

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crustless quiche

crustless missing one piece

Florentine Crusted Quiche

Serves 6

 

It’s nice to enjoy a really tasty quiche that you know is totally healthy for you as well as light caloric wise.  Thinking about this crust, which is made with spinach, chard, or any of that similar green leafy veggie, Catherine de Medici of the early 16th Century comes to mind.  She was an amazing woman for her time and age and still today would be.  When she became queen of France, she so loved her spinach that she insisted it be served for every one of her meals.   Catherine originally haled from Florence, Italy and therefore, her many spinach dishes created and made with spinach by her French chefs were named Florentine.   So full circle here—you can see why I’ve named this quiche Florentine Crusted Quiche.

Crust Ingredients:

  1.  2 Tblsp. Olive Oil
  2. 1/2 Onion sliced very thin
  3. 1 ½ C. thinly sliced mushrooms
  4. 1 C. washed and packed chopped spinach, chard or any other green that suits your fancy
  5. 1/2 Tsp. salt and black pepper
  6. 2 Tblsp. cornmeal
  7. 2 Tblsp. water

Filling Ingredients:

  1. 6 eggs
  2. 1/2 C. milk or half-half or cream—can be fat-free—up to you.  Of course, the richer the yummier
  3. 1/4 Tsp. salt and black pepper
  4. 1/4 Tsp. nutmeg or another of your favorite spice to accommodate your cheese choice
  5. 3/4 C. of your favorite shredded cheese
  6. 3/4 C. diced ham or bacon bits or whatever suits your fancy (optional)

Directions:

General Initial Directions:

  1. Pre-heat the oven to 350.   Place one rack in the middle position.
  2. Oil or spray a 9-inch cooking dish that will accommodate a quiche.

Crust Directions:

  1. In a large skillet heat the olive oil and then add the onion stirring till nice it is brown and glossy (about 3-4 minutes); then add the mushrooms and stir them until well moistened and browned  (about 5 minutes); then add your greens and S&P and cook till the greens are nicely wilted; then add the cornmeal and water and stir till the total mixture is well blended.
  2. 2.       Press the above on the bottom and up the sides of your prepped cooking dish.

Filling Directions:

  1. Beat eggs, cream and S&P thoroughly.
  2. Fold in cheese and diced ham or bacon.
  3. Pour filling into your prepared dish.

Very Final Directions:

  1. Place the quiche on the middle rack in the oven for about 1 hour.  Test the middle for it being done with a toothpick or fine knife for it to come out clear.
  2. Let the quiche sit for 10-15 minutes before serving.

 

 

 

Jun5

Huevos en Avocados

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Huevos en Avocados

avocados y huevos Up To You To Determine The Amounts To Serve

Well priced avocados still are bountiful at Atkinsons’.  They are a nice large size and delicious tasting so here’s another easy and yummy recipe for anytime really—but of course perfect for breakfast.  I serve this with warm tortillas, but a crusty baguette or toasted English muffin would also make a nice accompaniment.

Ingredients:

  1.  Avocados— as many as you wish
  2. Eggs—as many as you wish
  3. Diced cooked ham or bacon (of you can fry the bacon stove top while your dish is in the oven and sprinkle the bits over the avocados when they are done) (optional)
  4. Chopped green onions—the whole thing
  5. Fresh cracked black pepper (optional)
  6. Paprika and/or Chili powder (optional)
  7. Mexican shredded cheese (optional)
  8. Salsa (optional)

Directions:

  1. Pre-heat oven to 425
  2. Line your desired baking dish that you will be using with aluminum foil.
  3. Cut the avocados in half, length wise.  If there is not enough of a dip in the avocado to hold an egg, take some of the flesh out so that you’ll have a nice dip.
  4. Place the avocados in the dish and place a cracked egg in each.  Some of the white may run over, but that’s OK.
  5. Top the avocado and the inserted egg with your options listed in the ingredients. You might think of even more options, such as sour cream, etc.
  6. Place the dish in the oven for 20 minutes.  You can see if you like the results at 15 minutes, but mine is perfect in 20 minutes.

Buen appétit!!!!

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

May1

Baked Egg Yolk Nests

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Baked Egg Yolk Nests

Baked Egg Yolk Nests

Recipe below serves 2 or 4—depending on many eggs each individual wishes to have.

This is a fun and actually splashy looking dish to serve your family or guests for a little special breakfast or brunch.  It’s also very tasty and easy to make. So, give it a try.

Ingredients:

  1. 4 eggs divided—whites in a medium sized bowl and yolks saved whole in the broken shell
  2. 1/4 C. or more grated Parmesan  or Pecorino-Romano
  3. 1/4 C. or more chopped chives
  4. 1/4 C. or more diced bacon, ham or pancetta
  5. S & P to taste

Directions:

  1. Pre-heat oven to 450.
  2. Line a cookie or other baking sheet with parchment paper.
  3. Whip whites until stiff peaks form.
  4. Fold into whites the grated cheese, chives and diced bacon,ham or pancetta
  5. Divide the egg whites as evenly as possible and spoon in mounds on prepared baking sheet.
  6. Make a deep well in each of the white mounds.
  7. Bake in pre-heated oven for 3 minutes.
  8. Then add your yolks in each mound and top with S&P to taste.
  9. Bake yolks will firm—from 3 to 4 minutes.
  10. Serve with muffins and some other kind of yummy bread and a side of fresh fruit.
  11. Bon Appétit.
Mar23

Civet of Eggs (Stew of Eggs)

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civet of eggs

civet with avocado Civet of Eggs (literally Stew of Eggs)

Serves 2IMG_3491

 

 

 

I’m going back to my French heritage which includes memories of eggs cooked in France lightly based on the same idea of our possibly original American popular brunch dish featuring Eggs Benedict with Hollandaise Sauce; only the civet has the French twist of including red wine. So, I was hungry for a lighter dinner one night and I thought of this recipe on which to dine.  It was delicious.  Give it a try for breakfast, lunch or dinner.

 

Ingredients:

  1. 4 eggs
  2. 2 Tblsp. olive oil
  3. 3 onions, thinly sliced
  4. 2 Tblsp. water
  5. 4 pinches of sugar
  6. 1 Tblsp. balsamic vinegar or any aged vinegar you have
  7. 3 Tblsp. red wine
  8. S&P to taste

 

Directions:

  1. Heat the oil in a nonstick sauté pan.  Add the onions, stirring, over high heat till they are nice and brown. Turn heat to medium-low, add the water and sugar and simmer the onions for 15 minutes.
  2. Add the vinegar and cook till it evaporates.
  3. Add the wine and some S&P to taste.
  4. Break the eggs, one by one, in a cup and slip each one individually on top of the onions.
  5. Place a cover on the pan and still over medium-low heat cook until eggs are done to your taste.  Watch carefully to see that they don’t get overdone. S&P if you wish the tops of the eggs.
  6. Divide the egg stew between two plates and serve immediately with some crusty French bread.

 

I added some Parmesan on top (an Italian addition) and placed some sliced avocados on the side, but you can also add some sautéed mushrooms as a topping and freshly sliced tomatoes as a side garnish.  This is a very versatile dish and is fun to serve and eat.

 

In conclusion, I would like to tell you of another truly excellent French egg dish called “Oeufs en Meurette” (eggs poached in a red wine sauce). This is a timelier dish to make; however you can make it, including the poaching of the eggs, the day before serving.  It is so delicious, that I feel that it’s worthwhile spending the time making it in a proper fashion.  However, the recipe I gave you is in essence a bit of a quickened version of the Oeufs en Meurette.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jan13

Asparagus and Prosciutto Strata (an overnight casserole dish)

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Asparagus Prociutto Stratta

I used black forest ham in this picture and it reacted a bit like bacon so it’s a bit crispy and very browned.  However, it was delicious, much more economical than prosciutto and still very tasty—always trying to be economical here in my kitchen. This dish was made in an aluminum pan for a friend who had just injured herself in a down hill ski accident.

Asparagus and Prosciutto Strata (an overnight casserole dish)

Serves 8

It’s always such a great pleasure to host a breakfast for a group of people and have them enjoy your cooking efforts with big smiles on their faces.  That’s part of what was so rewarding in having been an inn keeper at my B&B and now that I have the privilege of writing articles for our wonderful local Weekly Sun, they allow me to play inn keeper every now and then.  That’s what just recently happened at our January get together and this is one of the items which I prepared.  Of course I want to share this with my readers as well.

Here though, before you get to the recipe, are a few little known facts about the asparagus that might be of interest to you.  In France, Louis XIV had a special greenhouses built for growing it.  The finest texture and the strongest yet most delicate taste which is in the asparagus tips, were called, once again in France, “Les points d’amour (love tips)”. Leave it to the French to make a love connection to the asparagus tips.  They were served as a delicacy to Madame de Pompadour.  Asparagus was pictured as an offering on an Egyptian frieze dating to 3000 B.C.  Romans would even freeze this healthy vegetable high in the Alps, for the Feast of Epicurus.  Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable and coined the expression “faster than cooking asparagus” for quick action. As well, asparagus is often grown in conjunction with tomatoes because: the tomato plant repels the asparagus beetle while the asparagus repels some harmful root nematodes that affect the tomato plants. So here’s a salute to that “Point D’Amour”.

Ingredients:

  1. One Lb. asparagus, tough stem ends snapped off and the remainder cut in 2 inch pieces.
  2. 1 loaf 3/4 lb. crusty artisan style bread, cut into 1 inch pieces.  I use a French bread loaf
  3. 3 ounces thinly sliced Prosciutto cut into 1/2 –inch thick strips
  4. 1 ¼ C. shredded Parmesan or Asiago cheese
  5. 1/2 C. chopped chives
  6. 1 Tblsp. grated lemon peel
  7. 6 eggs
  8. 3 ½ C. milk
  9. 1/2 Tsp. salt
  10. 1/2 Tsp. pepper

Directions:

  1. In a medium pan bring about 2 quarts water to a boil; add asparagus and cook for about 3 minutes-till they are bright green and barely tender. Immerse them in cold water to stop them from cooking more.
  2. In a lightly oiled or sprayed 9 X 13 Pyrex or other oven proof dish spread half of the bread cubes.
  3. There will be 4 layers. Top the first layer of bread cubes with 1/2 of the following ingredients:
    1. Prosciutto or some sort of thin sliced ham–smoked or not
    2. Asparagus
    3. Chives
    4. Shredded Parmesan or Asiago cheese.
  4. Now place the other half of the bread crumbs on top and layer again as above in #3.
  5. In a blender blend the eggs, milk, S&P and lemon peel and pour over the layered ingredients.
  6. Cover and refrigerate at least 1 hour or overnight.
  7. Preheat oven to 350 and bake until center of strata is set and the top is lightly browned (40-50 minutes).
  8. Serve warm or at room temperature.

 

Oct25

Sliced Canadian Bacon with Rosemary and Sweet Italian Chicken Sausage Slices with Rosemary and white vermouth

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Finnish Pancake by itselfSliced Canadian Bacon with Rosemary and Sweet Italian Chicken Sausage Slices with Rosemary and white vermouth

Amount of Servings is up to you

 

My guests at my bed and breakfast just loved both of these easy to make side dishes.  First it makes the house smell so good, second it looks  pretty when served with rosemary sprigs and third, it tastes delicious and light. Both of these dishes really aren’t very rich or “greasy” like a pork sausage or regular bacon can be.  My guests insisted that I share my recipes with them—and so now, I am sharing it with you.

Canadian Bacon with Rosemary

  1. Let a large skillet that has been sprayed with a bit of olive oil spray warm up over medium  heat.
  2. Place your Canadian bacon slices in the skillet and spray them with a bit of the olive oil spray. Then sprinkle them with some Italian Seasoning and also a generous amount of fresh rosemary.
  3. Place a cover on the skillet and let cook for about 5 minutes—watching carefully that they are not getting a bit brown, but not too much.
  4. After 5 minutes, turn them over with tongs let them simmer without the skillet’s cover for another couple of minutes.
  5. When they look perfect to serve, place them on a pretty platter that has been decorated with some rosemary sprigs. As well, if you want to wait a bit until your accompanying dish is ready, you can turn the burner off, keep the cover on the skillet so that they stay warm, and serve them a bit later.

Sweet Italian Chicken Sausage slices with Rosemary

  1. Slice your sausages in 1/2 inch thick slices
  2. Place a large skillet over medium heat and add 1/2 C. chicken broth, a generous dash of white vermouth and some fresh rosemary.
  3. Once the liquid starts to simmer, turn the heat down to medium low, place the sausages in the skillet and put a cover on the skillet.
  4. Let the slices simmer about 10 minutes and then turn them over using a pair of tongs. Covered once again, let them simmer for another 10 minutes.  Watch carefully to see if the liquid level is getting low and if it is, add a bit more chicken broth.
  5. If they seem to be done, make sure to cut one slice in the middle to see that it’s done and not pink.  Remember, you are dealing with CHICKEN—not beef.
  6. Once again, I plate my sausage slices on an attractive platter that has several loose fresh rosemary sprigs.
  7. This dish also goes nicely atop a serving of pasta.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.