Winter is winding down here in Central Virginia. Luckily Lynchburg hasn’t had much snow this season. When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish. We are presenting this recipe during March as cabbage is plentiful and colorful. It would be good any month of the year for a cookout, potluck or interesting salad. What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium Granny Smith apples, thinly sliced and coarsely chopped
- loose 1/2 cup (total) chopped parsley and fresh mint
- Salt and pepper to taste
- In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Using your hands, thoroughly toss the chopped ingredients with the dressing. Add salt and pepper to taste.
- Cover and chill for one hour. Mix in the parsley and mint just before serving. Best eaten within 1 day.
As most of you are aware The Carriage House Inn Bed and Breakfast serves a 4-course breakfast each morning to our guests. We alternate between a sweet entrée and a savory entrée, for a bit of variety and to appeal to both palates. For February 2017 we are featuring a unique frittata, Carbonara Frittata. What is a frittata? It’s a quiche without the crust, making it an ideal menu item for those guests who are gluten-free. This filling and delicious dish hits all of the right notes. Prepare it for breakfast, brunch, lunch or even dinner. It’s sure to please.
- 1/4-1/3 pound spaghetti (regular or glutten free)
- 3 tablespoons olive oil
- 1/3 lb. pancetta or guanciale, finely chopped
- 4-5 cloves garlic, finely chopped
- 1 teaspoon coarsely ground black pepper
- 12 large eggs
- 1/2 cup each grated Parmigiano-Reggiano and Pecorino Romano cheeses
- 1/2 cup whole milk
- handful of flat-leaf parsley leaves, chopped
- fresh basil leaves mixed with baby arugula
- Position a rack in the upper third of the oven; preheat to 425°
- Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until a few minutes shy of al dente, about 6 minutes; drain.
- In an ovenproof skillet, heat the oil, three turns of the pan, over medium-high heat. Add the pancetta and cook, stirring often, until beginning to brown, about 2 minutes. Add the garlic and pepper and stir until aromatic, about a minute. Mix in the pasta; season with salt.
- In a large bowl, whisk the eggs, cheeses and milk. Pour over the pasta, shaking the pan to settle the egg mixture into the pasta. Baked until puffed and cooked through, about 15 minutes.
Serve frittata hot or at room temperature, topped with small handfuls of the herbs and greens.
It’s November and at The Carriage House Inn Bed and Breakfast we are turning our thoughts to hearty side dishes, when serving an egg dish as the entree. As you know, we select our dishes based upon the time of year, ingredients in season or a holiday. This month we are serving Rainbow Hash since it has butternut squash, potatoes, carrots and spinach as ingredients. All are plentiful during the month of November and present a colorful and nutritious dish (and we are still harvesting squash, carrots and spinach from the garden!)
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled and cubed
- 1 medium purple potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 2 cups fresh spinach, coarsely chopped
- 1 small garlic clove, minced
In a large skillet, heat oil over medium heat. Cook and stir squash, potato, carrot and seasonings until vegetables are tender, 8-10 minutes. Add spinach and garlic; continue cooking until vegetables are slightly browned and spinach is just wilted, 2-4 minutes.
** we have substituted sweet potato for the butternut squash and substituted kale for the spinach and beets for the purple potato. If using kale the cooking time for the vegetables might be a bit longer.
At The Carriage House Inn Bed and Breakfast we serve this chilled cantaloupe soup as a fruit course during the month of July, when Halifax cantaloupes are plentiful at the Community Market in downtown Lynchburg, VA. Fresh herbs, either grown in our garden or from a vendor at the market, brighten up the flavor of everything. The aromatic leaves also have nutritional value offering potent small doses of antioxidants. Enhance a healthy diet and protect yourself against cancer and heart disease by eating more fruits and fresh herbs, especially during the summer months when they are fresh and plentiful.
- 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
- 1/4 cup sour cream
- 2 tablespoons honey
- 4 teaspoons fresh lemon juice
- pinch of kosher salt
- pinch of cinnamon to sprinkle on top–optional
- dollop of whip cream–optional
- fresh mint sprig–optional
- 3/4 cup sugar
- 4 sprigs tarragon
- 1 teaspoon fresh lemon juice
To make the soup: Working in two batches, puree cantaloupe, sour cream, honey, lemon juice and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, at least 1 hour.
To make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, at least 1 hour.
Puree syrup, tarragon and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprig.
The Annual Virginia Cantaloupe Festival is held on at the Berry Hill resort in South Boston, VA. Bring a chair, blanket and a friend for an evening of fun, delicious food, beverages and live music. A summer picnic menu will be prepared by the chef of Berry Hill resort. Adult and regular beverages will be available. Live music is performed by local bands. All festival goers receive a voucher to be presented at either Hudson Farm or Reese’s Farm to receive their Virginia cantaloupe. Tickets can be purchased through the South Boston Chamber of Commerce.
Our Breakfast Tortilla Bowl is an easy twist on eggs and sausage.. The dish featured each month is something we have served to our guests at The Carriage House Inn Bed & Breakfast. The featured monthly recipe uses ingredients that are fresh and in season that month, are reminiscent of the season or celebrate a holiday that is celebrated that month. This year, as last, we will be celebrating Cinco de Mayo at the B & B when we serve breakfast on Thursday, May 5th.
Our Cinco de Mayo entré this year is a Breakfast Tortilla Bowl.
We make the tortilla breakfast bowl using a special tortilla baking pan. The shape of the pan is fluted, allowing you to place a 6 or 9-inch tortilla inside. Pressing the tortilla to conform with the shape of the pan results in a fluted bowl. We have used both flour and corn tortillas. If using corn tortillas this recipe can be gluten-free.
The tortilla bowl can be filled with any breakfast items you like. We brown sausage, onions, and peppers. We then make scrambled eggs, which are added to the meat mixture when they are almost set. To the egg-sausage mixture we add black beans, roasted kernel corn and shredded cheese. Once combined we place the mixture into the tortilla bowl and top with a bit more cheese. The plate is dressed with sliced mango and avocado, along with some sliced tomatoes (for a bit more color). We serve this dish with a side of sour cream and salsa plus hot sauce.
Since we are serving this for breakfast we have adjusted the ingredients toward breakfast foods. I have made the tortilla bowls and filled them with taco salad fixings, shrimp (above) or chicken salad, or any other ingredients you think go well with tortillas. Use your creativity. And happy Cinco de Mayo! Olé!
Welcome 2016! The Carriage House Inn B & B is serving baked eggs in hashbrown cups during the month of January, as our signature dish. The recipe is easy to prepare and good for you, if you are trying to start the new year out by eating healthy. We generally serve this dish accompanied by roasted vegetables (butternut squash, tomatoes, asparagus, beets, etc.) that roast in the oven and present a nice color palate with the egg dish. We have just started using farm-fresh, organic and hormone-free eggs from Coleman Farms in Gladys. The yolks are a beautiful shade of orange-yellow. The eggs are delicious and full of great flavor.
Ingredients for Baked Eggs in Hashbrown Cups:
- 2 tablespoons butter, softened
- 20-ounce bag shredded potatoes
- 1 teaspoon garlic powder
- Kosher salt and fresh ground black pepper
- 12 extra-large eggs
- 3 slices thick-cut bacon, cut into 1-inch chunks and cooked until crisp
Heat oven to 425 degrees. Use the butter to liberally coat the cups of a 12-cup muffin pan.
In a medium bowl, combine the potatoes, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Toss well. Divide the potato mixture evenly between the muffin cups. Use your fingers or the back of a spoon to firmly press the shredded potatoes over the bottoms and up the sides of each cup, completely covering them. Bake for 25 minutes or until the sides of the potatoes are browned and crisp.
Crack 1 egg into the center of each cup, then top each with a pinch of salt and pepper. Top each cup with several chunks of bacon. Bake for 15 minutes or until the egg whites are set. Set aside for 5 minutes, then use a fork to carefully remove each cup from the pan.
** You can use a standard size muffin tin or we have begun using a Texas-size muffin tin liner, made from silicon. Nothing sticks to it and the dish pops out of the silicon cup very easily! When using the Texas-size muffin tin I get between 6-8 egg cups depending upon how much I fill the cup with potatoes. Also, I place 2 eggs into each cup when using the larger size.
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