Dungeness Barn House Hash

01_Dungeness Barn House Hash

DUNGENESS BARN HOUSE “HASH” RECIPE
The signature breakfast dish served at the Dungeness Barnhouse – use this recipe as a guideline and have fun with varying the ingredients depending upon what’s fresh and seasonal. Serves 4.

Seasonal Starch base:
Fall and winter about 4 cups chopped 
• butternut squash
• yams
• purple potatoes

Summer and spring about 4 cups chopped
• heirloom potatoes grown at the Barnhouse
• yukon gold
• red potatoes

Veggie Layer: 
4 cups chopped
• sprouted broccoli
• zucchini
• red bell pepper
• onion
• 1-2 cloves fresh garlic
• One 15.25oz./432g. can of black beans

Seasoning: 
• Grill Mates Montreal Steak Seasoning
• Ground fennel seed

Flavored Olive oil: 
• mushroom & sage (starch layer)
• lemon or lime (veggie layer & greens)

Greens: 
• spinach 6 cups or 2 bunches
• 1-2 cloves garlic using garlic press

Protein: 
• 4 Eggs

Topping: 
• 1 cup sprouts

Carb & fat: 
• 4 slices Bavarian rye bread, cut in half on a diagonal (triangle shaped)
• earth balance butter – spread onto slices

 

There are no rules:

The Barnhouse Hash recipe varies depending upon the seasons and whatever is “fresh and pretty that day.” The recipe always feels fresh because of the rotation of ingredients, and it’s also simple and easy to make. Play with it and have fun!

Don’t be a slave to the ingredients list and swap out elements based on what’s handy for you.

This recipe can be adjusted for more or less depending on the number of people who are being served.

02 Dungeness Barn House Hash

Starch Base:

Preheat oven to 400 degrees, and if possible, use the convection setting

Dice up all of the “seasonal starch base” elements into bite size pieces – (or better yet, get Su to do it! Your evermost fabulous “Su Chef” to do the prep!).

Spread on cookie sheet with silpat.

Tip: these can be bought from Costco inexpensively – and also used for crafts (keep food spillpaths separate from craft ones).

 

 


03 Dungeness Barn House Hash Silpat

Drizzle flavored olive oil – Clare’s  “go to” is Wild Mushroom and Sage. Clare strongly believes in the benefit of using flavored olive oil to add depth and give food the “X” factor – its better but you don’t know why… this is why… muhahahahahahahah!

Note – there’s no seasoning aside from the olive oil in this layer. It provides a background note to the layered flavors, and to add seasoning, would make it overpower the other elements.

Roast until some edges are a little browned/blackened – but not all, because it means that it’s over cooked. Depending upon the quantity – about 30 minutes.


04 Dungeness Barn House Hash Flavored Oils

Veggie Layer:

Starch layer should go in the oven first, veggies about 10 minutes later

Chop up all of the veggies into bit-sized pieces, using a silpat, spread on a cookie sheet, drizzle with lemon or lime flavored olive oil. There’s no need to cook the onions and/or garlic separately… just mix everything together, raw.

We roast the starch and the veggie layers “separately but equally” because you don’t want the moisture in the veggies to sog up the starch layer which should be a little crispy.

Cook about 20 minutes – until the veggies are softened.

Keep an eye on things, don’t over cook veggies!

 


05 Dungeness Barn House Hash Montreal Steak Seasoning

Sprinkle generously with Grill Mates Montreal Steak Seasoning and ground fennel. Clare loves this seasoning because it contains what she calls the “Super Special Secret Ingredient” – fennel. Fennel by itself tastes like licorice, but used with other ingredients, helps to brighten and intensify the flavor, especially for ingredients that have a heavy or earthy tone to them – like broccoli. She uses the metaphor of how two restaurants can both serve spaghetti sauce, but one tastes so much better, yet it’s hard to pinpoint exactly why.

Clare also buys fennel seed, grinds it in a coffee grinder (which she then keeps on hand in a small jar) and adds on top of the seasoning.

 


06 Dungeness Barn House Hash Clare Fennel

Turn off oven and open door slightly

Sprinkle canned black beans (drain can) over the veggies to let them warm up

Leave both the starch and veggie layers in the over to stay warm while working on the next steps…

Spinach Layer:

Lightly sauté a bed of spinach, using flavored lemon or lime olive oil

Keep the stems on – so that the spinach can be a “nest” for a poached egg

While it’s sautéing – use a garlic press to add one clove of garlic

Egg Layer:

Poached or fried eggs.

 


07 Dungeness Barn House Hash Egg

 

08 Clare assembling Dungeness Barn House “Hash” 

Assemble:

• Starch base
• Veggies
• Spinach (making a “nest” for the egg”)
• Top with sprouts – (on this I used Sunflower and arugula mix from Itsy Bitsy Greens.

On the side:
Bavarian rye bread made with sunflowers (Toasted)
Earth balance – “butter” made with an olive oil, organic

09 Dungeness Barn House Hash Rye Bread

Bask in the glory of beautiful breakfast that is the start of a beautiful day.

Receive many compliments on your excellent cooking skills. : )

It’s All about Food and Art in October on the Olympic Peninsula

Two specials to choose from in October at the 

Dungeness Barn House Bed and Breakfast

Fall Food & Art Tour – Sequim to Port Townsend

plus $25.00 gift card.

Oct 7th-9th 2016

and

The Dungeness Crab & Seafood Festival
Oct 7 – Oct 9 · Port Angeles, WA
IMG_2228
Looking to get away before the holiday rush?

We’ve got just the ticket for you!

Visit the beautiful Olympic Peninsula this fall from Friday thru Sunday, October 7th – 9th, 2016 for a package to see and experience historic Port Townsend, the Port Townsend Farmers Market, Artist Studio Sale at Greybird Barn and stay at one of the two best waterfront Bed and Breakfasts in Sequim. This en suite, 2 night – 3 day retreat is offered for only $550.00 for double occupancy. Single occupancy please call the B & B of their choice for details.

Start now by making your reservation at either; Dungeness Barn House Bed and Breakfast at Two Crows Farm or Greenhouse Inn by the Bay . Then leave the rest up to your innkeepers to make this a fun and exciting weekend getaway.

Some things to look forward to…

Port Townsend Farmers Market & Artist Studio Sale at GreyBird Barn!

Upon your arrival Friday, at the Dungeness Barn House B&B or the Green House Inn on the Bay B&B relax and enjoy wine and appetizers. take in the views, stroll the gardens and beach.  After a great nights sleep, you will awake to a wonderful Saturday morning breakfast. Next you’ll be transported in comfort by a professional shuttle service to beautiful and historical Port Townsend’s Farmers Market. See local foods grown and harvested along with arts and crafts. After leaving the Farmers Market, you’ll be shuttled to The 7th annual “Artist Studio Sale at Greybird Barn” in Port Townsend where local artists are set up to show their goods. You can use your $25.00 gift certificate (one per room reservation) while at this show and purchase some of those holiday gifts early. Then you’ll be shuttled back to the Bed and Breakfast where you are staying for wine and heavy appetizers. Enjoy another wonderful nights sleep and Sunday breakfast before departing for home.

Space is limited, so make your reservation now!

To book your package weekend:

go to either Dungeness Barn House Bed and Breakfast at Two Crows Farm (or Greenhouse Inn by the Bay)

Be sure to mention that you are wanting to be a part of the Food and Art Tour in either your online reservation, online contact, or phone call message.

DUNGENESS CRAB AND SEAFOOD FESTIVAL

Come for the Food, Stay for the Fun!
Join us October 7-9, 2016 for the 15th annual Festival

Stay at the Dungeness Barn House Bed and Breakfast and enjoy Crab Benedict for breakfast before attending the Seafood Festival.

Join the fun at CrabFest, one of the most acclaimed food festivals in the country! The festival celebrates not only the aquaculture, agriculture and maritime traditions of the breathtaking Olympic Peninsula, but brings food, art, music, Native American activities, and children’s events into one spectacular 3-day event for everyone! Located on the gorgeous Port Angeles waterfront next to Olympic National Park and a short ferry ride from sparkling Victoria, British Columbia, Canada, the event celebrates the world-famous Dungeness Crab, named after the nearby village of Dungeness, and the bounty of the sea. Featuring 14 restaurants, cooking demonstrations with celebrity chefs, Chowder Cook-Off, the Grab-a-Crab Derby, local wine and beer, craft and merchant vendors, live music, and many more events. Rain or shine, this is the “party” of the season and, admission, as always, is FREE!

We are delighted to announce that Master Chef Graham Kerr will join us on Sunday at the Chowder Cook Off. 11:00 to 2:00.

 

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Fall Food & Art Tour – Sequim to Port Townsend

Looking to get away before the holiday rush?

We’ve got just the ticket for you!

Visit the beautiful Olympic Peninsula this fall from Friday thru Sunday, October 7th – 9th, 2016 for a package to see and experience historic Port Townsend, the Port Townsend Farmers Market, Artist Studio Sale at Greybird Barn and stay at one of the two best waterfront Bed and Breakfasts in Sequim.  This en suite, 2 night –  3 day retreat is offered for only $550.00 for double occupancy.  Single occupancy please call the B & B of their choice for details.

Start now by making your reservation at either; Dungeness Barn House Bed and Breakfast at Two Crows Farm  or Greenhouse Inn by the Bay .  Then leave the rest up to your innkeepers to make this a fun and exciting weekend getaway.  

Some things to look forward to…PC Back copy

Friday, after a great nights sleep, you will awake to a wonderful Saturday morning breakfast. Next you’ll be transported in comfort by a professional shuttle service to beautiful and historical Port Townsend’s Farmers Market.  See local foods grown and harvested along with arts and crafts.  After leaving the Farmers Market, you’ll be shuttled to the 7th annual “Artist Studio Sale at Greybird Barn” in Port Townsend where local artists are set up to show their goods.  You can use your $25.00 gift certificate (one per room reservation) while at this show and purchase some of those holiday gifts early.  Then you’ll be shuttled back to the Bed and Breakfast where you are staying for wine and heavy appetizers.  Enjoy another wonderful nights sleep and Sunday breakfast before departing for home.

Space is limited, so make your reservation now!

To book your package weekend:

go to either  Dungeness Barn House Bed and Breakfast at Two Crows Farm  (or Greenhouse Inn by the Bay)

Be sure to mention that you are wanting to be a part of the Food and Art Tour in either your online reservation, online contact, or phone call message

Christmas Cutout Sugar Cookie Recipe

You may remember that back in the middle of December [2015] we posted a blog about the wonderful Open House we held at the Dungeness Barn House B&B.  At the end of that blog we said that we’d include the recipe for the cookies in a LATER recipe blog.  Well, now it’s later!  And if fabric stores can hold sales for Christmas in July, then… Christmas cookie recipes in July must be just as appropriate, right?  Okay, better than never, especially with this great recipe.  On the other hand maybe we are really helpful by blogging a great holiday recipe for those of you who like to prepare early.  Yes, that’s it!  ENJOY!

 

sugar cookies for Open House 2015

 

 

Cookie Ingredients

4 cups sifted all-purpose flour

2 teaspoons baking powder

1 1/2 cups sugar

2 eggs

3/4 cup butter (1 1/2 sticks)

2 teaspoons vanilla extract

 

Colored Icing Ingredients

1/2 cup confectioners’ sugar

1 1/2 tablespoons water

3 to 4 drops food coloring, plus more as needed

Colored sprinkles, optional [we used ‘googley’ eyes, noses, mustaches….]

 

Directions

Cookies:  Preheat oven to 350 degrees F

In a bowl, stir together flour and baking powder. In another bowl, beat butter with sugar until fluffy and light. Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough. Divide dough into 4 pieces. Roll out a portion of cookie dough to 1/4 inch thick. Cut out shapes using cookie cutters. Place on lightly greased or nonstick cookie sheets. Bake until lightly golden, about 10 minute, rotating baking sheet halfway through cooking time. Cool completely on pans about 5 minutes, transfer to cooling racks and cool completely before decorating.  24 cookies.

Icing:  In a small bowl, mix sugar and water to form a thick, smooth icing. Stir in food coloring to reach desired shade. Drop icing onto cookies using a small teaspoon and smooth with the back of the spoon. Make additional bowls for additional colors. Multi-colored sprinkles can be added on top of icing before it dries for more decorative cookies, if desired.

SPICES, HERBS, SALT & PEPPER, OH MY!

It is all wrapped up in a little

Dungeness Barn House B&B bag,

but it’s what’s inside that matters most. YUM!

 

 

 

 

 

 

 

spices/herbs

 

 

 

It is a VARIETY for YOUR TAKE AWAYs !

I love to use Rainbow Rub when making our Breakfast Avacodo Stack.  I will share that recipe in a later blog.  It includes sauteed vegetable that I season with this rub.  I also use it with smoked salmon.

 

 

sequim salmon

Is there anything better on Salmon than Lemon and Dill?  Rhetorical question,  but YES!  Add in some herbs like Parsley and Chives, and more Lemon!  

Essence of Sequim

Since Fennel is one of my favorite flavors and scents, I love this one.  And how can Fennel be made even better?  By adding Garlic of course!!!  Isn’t everything better with Garlic; another rhetorical question.  A great blend to utilize on everything from fish to veggies.  And just enough Lavender to know it’s from Sequim.

 

 

culinary lavender

Be sure to see our two recent recipe blogs for Pink Lavender Lemonade and Lavender Ice Cream.  

 

 

garnishment of garlic

I never cook an egg that I do not add just the smallest pinch of this.  It is also great with anything you would add garlic to.  There is just a touch of heat from the red pepper flakes.  It is so mild you get the flavor without the burn.

 

 

 

smokey sea salt

Our famous Rosemary Roasted Potatoes which we serve for breakfast are slated with this heavenly blend.  I also use a sprinkling on our fresh heirloom tomatoes from the greenhouse.  Thinly sliced and topped with fresh chopped basil.  Great way to start the morning.

 

 

black lavender pepper

This Black Lavender Pepper is great in an egg scamble.  I love to use it to make an herb butter that brings any toast to a whole new level.  It is also great on salmon and chicken.

 

TAKE AWAY a bag of herbs and spice!