Recipes

"We've stayed in bed & breakfasts all over the world and the only place that can even match your breakfast is in England." Mr. & Mrs. James Curry, London

When Guia & Gary purchased the Inn in 2003, Gary's sister, Margaret, came to help. She was a five-star executive chef who created menues worldwide for the Hilton Hotels, had her own cooking show, worked at the Ahwanee Hotel in Yosemite and the Brown Derby in Kentucky, to name a few. We were blessed with her presence for two years, during which time she set our breakfast menues, created our banquet menues and dinners, and taught us the true art of cooking. Margaret passed on in 2005, and all of us at the Inn continue to value her enormous contributions to the gastronomic excellence of our cuisine.

Fresh Apple Cobbler

Freshly chopped apples
Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar

Place apples in cobbler deep dish, place 6-8 “dabs” of butter on top
Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Southwestern Frittata

20 eggs (serves 15 to 20 people)
1 cup or more of cheese
6 diced green chilies
½ leek, chopped and sautéed in oil

Mix all together in big bowl

Heat oil (Pam is fine) in cast iron skillet. Place egg mixture in skillet on top
of stove and cook until edges are bubbling. Place 6-8 slices of Ortega chilies in star shape on top before placing in oven. Place hot skillet in oven. Cook for 1 hour, 45 minutes (+ or -). Flowers and herbs like rosemary make great garnishes!

Fresh Cherry Cobbler

Fresh, pitted cherries

Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar

Place cherries in cobbler deep dish, place 6-8 “dabs” of butter on top. Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Frittata “Florentine”

20 eggs (serves 15 to 20 people)
1 cup or more of cheese
1 skillet full of spinach (bagged) or equivalent picked from the garden
1 dozen mushrooms, sliced
½ leek, chopped
1 tomato, sliced

Sauté spinach, mushrooms and leeks in oil until spinach is limp. Drain water from pan if necessary. Mix all together in big bowl. Heat the oil (Pam is fine) in the cast iron skillet. Place egg mixture in skillet on top of stove and cook until edges are bubbling. Place sliced tomatoes on top in a nice design before placing in oven. Cook for 1 hour, 45 minutes (+ or -)

French Toast

1 loaf of bread, sliced about ¾ inch thick – makes about 21 to 24 slices)
Batter: 7 eggs
½ cup sugar
¼ cup cream
1 TB cinnamon
1 ½ TB vanilla

Heat Teflon-coated skillet using oil until hot. Dip bread slices in batter and fry until golden brown. Sprinkle with powdered sugar just before serving.

 
Remember that flowers and herbs (like rosemary) make great garnishes! We use as much as possible from our extensive gardens here at Lost Whale Inn.

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