Tuesday, April 01, 2014

Gluten-free Veggie Quiche Recipe

I get bored making the same things for breakfast all the time and looked around for a recipe that would work well for my gluten-free guests but make everybody happy with a tasty portion of veggies in the morning.  I tried a recipe from Cook's Illustrated, but it contained flour (that's a no-no) and I had a recipe in the Inn's archives but it was kind of bland.  I took some elements from each recipe to create my own Crustless Veggie Quiche:

1 Tbl. butter, softened
3 Tbl. finely grated Parmesan cheese

2 1/2 cups grated Gruyere or cheddar cheese
3 green onions, sliced

large handful of spinach, chiffonaded and wilted in microwave (45 seconds)

9 eggs
1/8 tsp. nutmeg
1/8 tsp. white pepper
2 tsp. dry mustard
1/2 cup milk
2 Tbl. half-and-half

Preheat oven to 350 degrees.

Smoosh the softened butter on the bottom and sides of a 9-inch glass pie plate. Sprinkle the Parmesan cheese on the bottom and sides of the pie plate.

Mix together cheese and green onions.  Spread over the bottom of the pie plate.

Spread wilted spinach evenly across the top of the cheese/onion mixture.

Whisk together last six ingredients and pour on top of spinach.

Bake for 35 to 45 minutes.

I serve this with toast (Glutino toast for the gluten-free) and sausage links on the side, garnished with some sliced tomatoes and herbs.

The butter/Parmesan forms a tasty light crust on the bottom without flour and the dry mustard adds a little tang to the eggs and veggies. It's become a favorite at the breakfast table!

Jeanne Muir at the Thomas Shepherd Inn B&B in Shepherdstown, WV

Thursday, January 02, 2014

A Better Breakfast for 2014! Baked Blueberry Banana Oatmeal

I have been neglectful of the blog, and especially neglectful of posting this recipe,  as I have had so many requests for it from guests.  We've been using it for about the last six months, and find it to be everything you want in a breakfast - healthy, hearty, tasty and easily adapted to be gluten-free, low-sugar or vegan.  It's adapted  from a recipe on Epicurious, who attribute it to Heidi Swanson's Super Natural Every Day cookbook.  I have made some changes to it: blueberries instead of huckleberries, almonds instead of walnuts, brown sugar for cane sugar, and no extra butter drizzled on top at the end, but you could restore those changes depending on your preferences.  If I have a gluten-free guest, I use gluten-free oats and baking powder.  For vegan guests, I use almond milk, coconut sugar, Earth Balance buttery sticks, and add a mashed banana to the oat mixture and omit the egg from the milk mixture.

Thanks to Monica and Rock at the White Cedar Inn in Freeport, ME for sharing the original recipe - they serve it to guests with a fried egg on top.  Fried eggs go on anything, right?  I've been serving mine with real maple syrup on the table - it's been a big hit! It also reheats well, so make a pan at the beginning of the week and reheating it for breakfast during the week makes it a snap to have a healthy start to the day.  And to a new year - Happy 2014!
Blueberry-Banana Baked Oatmeal

2 cups rolled oats
½ cup almond slices, toasted
1/3 cup brown sugar
1 tsp baking powder
1 ½ tsps ground cinnamon
½ tsp fine grain salt
2 cups milk
1 large egg
1 ½ Tbls unsalted butter, melted and cooled slightly
2 tsps vanilla extract
2 ripe bananas, sliced into ½ inch pieces
1 ½ cups blueberries

Preheat the oven to 350 degrees. Spray the inside of an 8 or 9 inch square baking dish.

In a bowl, mix together the oats, almonds, sugar, baking powder, cinnamon and salt.

In another bowl, whisk together the milk, egg, butter and vanilla.

Arrange the bananas in a layer on the bottom of the baking dish and sprinkle 1 cup of the berries on top. Cover the fruit with the oat mixture. Drizzle the milk mixture over the oats. Scatter the remaining berries on top.

Bake for 35 to 45 minutes, until the top is browned slightly and the oatmeal has set.

Serve with milk or maple syrup.

Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV

Saturday, October 12, 2013

Great Blue Heron in Town Run, Shepherdstown, WV

While on my walk Saturday morning, a great blue heron flew about five feet above the ground, 20 yards in front of me, to land on the bank of Town Run near Jefferson Security Bank.  I took his picture from a distance before he disappeared into the vegetation.  It was pretty cool. :-)
Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV

Monday, September 30, 2013

A new Video from OurTerrain.org featuring the Thomas Shepherd Inn B&B

Check out the new video that features us at the Thomas Shepherd Inn on a new local website, www.OurTerrain.org.  Tiffany and Andy spent a morning with us in September, to see what we did here and get some shots of us around the Inn.  I know - it  looks like Jim does most of the work, doesn't it?  I think he bribed them! 

Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV

Saturday, September 07, 2013

A Taste of France at Bistro 112 in Shepherdstown, WV

Sometimes owning a bed and breakfast in a small town like Shepherdstown pays off.  Working with Deb Tucker (known as 'Tucker' which distinguishes her from the numerous other Debs in town) this week resulted in Jim and I wangling two last-minute seats at her latest 'Taste of France' dinner at Bistro 112.  Tucker has been holding these on the first Thursday of every month in the upstairs salon, starting at 7:00 with a communal long table and expert wine pairings from Greg Joyce at Country Vintner.
Each dinner is themed to a region and September's featured classic dishes from well-known restaurants in Paris.  Chef Kelly explained the dishes to us prior to the start of dinner, and Greg talked through the wine pairings as each course was served.  Conversation flowed along with the wine, both getting more interesting as the evening moved along.  We really loved the dinner, trying some classic foods out for the first time and enjoying wines we might not otherwise have tried.
The dishes are pictured from start to finish at the left and right - let me give you the menu descriptions and wine pairings so you can match them. 
First course, from Les Deux Magot: Tartare de Thon au Balilic Thai (tuna tartare with Thai basil) paired with a 2011 Patient Cottat Sancerre Vielles Vignes
Second course, from Les Rillettes: Authentique Quenelle de Volaille, Sauce Poulette au Vin (poultry quenelle and 'poulette sauce' cooked with wine) paired with a 2011Chateau de Lavernette Beaujolais Villages
Third course, from Le Relais de l'Entrecote: L'entrecote et sa fameuse sauce avec pommes frites (steak au poivre with french fries), paired with a 2010 Domaines Lapalu Chateau Patache d'Aux (Medoc).
Fourth course, from Bistrotters: La Tarte Fine aux Legumes du Moment (tart with fresh vegetable of the moment), paired with a Charles Bove Sparkling Chenin Blanc
Fifth course, from Cafe de Paris:  Crepes Suzette (crepes served with essence of orange & flambe) paired with a 2010 La Fleur d'Or Sauternes
 The food was delicious and the wines matched perfectly with the dishes - Greg said that he had several practice runs to make sure they were all a fit.  There's a job I would like! I had only ever heard about quenelles on Top Chef, so I was excited to try them for the first time, and it was my first experience with Crepes Suzette.  The Steak au Poivre was sauced with a divine reduction of peppers, mustard, shallots and pan juices - I kept dipping my pommes frites in it!
You really must try this dinner soon - the next will featured dishes from Indochine and will be on Thursday, October 3.  The value is fabulous - $65 per person which includes the wine pairings.  Stay at the Inn for Thursday night and we'll offer you a special package price - just call us or check our website for details. You can walk back to your room after dinner (trust me, a good idea) and have someone else cook breakfast for you in the morning! Sorry, no wine pairings...:-)

Jeanne & Jim at the Thomas Shepherd Inn B&B in Shepherdstown, WV