At our bed and breakfast in Cape Cod, making it downstairs for a full, gourmet breakfast is as much a part of the Isaiah Clark House experience as lively conversation, a relaxing walk, and a good night's sleep! If you even consider sleeping in, simply banish the thought. Innkeeper Philomena is the "chef in residence,” having attended culinary school at The Institute of Culinary Education in New York and having interned at the celebrated Tra Vigne Ristorante in California's Napa Valley. The morning kitchen activities are anything but routine!
While Philomena is creating bed and breakfast recipes for an experience to remember, you will find that Steve is the communicator of the household. A kitchen and bath designer by trade, you can ask Steve anything about activities on Cape Cod, and he'll make sure you have everything you need to make the day a smashing success (psst: ask him to swap a story or two)! |
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The breakfast menu changes with the seasons and with the availability of the locally grown produce of fruit and vegetables. If it's cranberry season, you may discover a tasty burst of tangy fruit inside a yogurt confection or a batch of piping hot muffins.
Your morning meal begins with fresh fruit, followed by an egg dish (quiche, omelettes, egg casserole, etc.) or a bread entree (waffles, French toast, pancakes, etc.), accompanied by the chef's choice of bacon, ham, or sausage on the side, fruit juice, and a selection of specialty coffee and tea. We are happy to accommodate those with special dietary needs (food allergies, vegetarian options, gluten-free, etc.)
While enjoying your breakfast, chat with friends and family, swap stories with the innkeepers, leaf through a local newspaper, or start planning your perfect day on the Cape with some brochures from local attractions. |
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Isaiah's Incredible Quiche - "Simply" Delicious
Ingredients:
9" pie crust (home made or ready made)
4 eggs
1 cup of half & half (or ½ cup each of milk and half & half)
3 ½ cups of shredded Monterey Jack cheese
1 ¾ cups of shredded Chedder cheese
Nutmeg (dash or to taste)
Pinch of salt & pepper
Handful of Fresh Basil, Parsley (or what everr fresh herds you have)
Prepare and roll piecrust. Arrange in 9" pie pan, roll excess edge and
flute.
Mix cheeses together by tossing lightly until the mix is even. Put
the cheeses and herbs into the raw pie shell and spread so the shell
is full to just below the fluted edge. Beat eggs, half & half, nutmeg, and salt&pepper. Pour egg mixture
into crust until the cheese is just covered. (Do not overfill or the
quiche will overflow when cooking.)
If there is not enough liquid, add more half & half until the desired
fullness is achieved.
Bake in a pre-heated 375* oven for one hour or until a toothpick comes
out dry. Allow 5 minutes before cutting and serving.
Serves: 6
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Isaiah Clark French Toast
Ingredients:
4 eggs
2 cup milk or half & half
dash of vanilla
dash of nutmeg
dash of cinnamon
3 tablespoons of brown sugar
Portuguese sweet bread sliced (3/4 " to 1" thick)
Pam or spray oil (optional - butter)
Maple or pancacke syrup
Preparation:
Slice bread the night befor and leave on counter. Beat eggs, milk, vanilla, nutmeg, cinnamon and sugar. Beat until well mixed. Heat griddle and spray with Pam. Dip bread into mixture on both sides. Place on hot griddle. When side 1 is browned, turn the bread over. When that side is brown, stand bread on the flat cut end with your spatula to cook more. It is finished when it no longer sizzles when standing on end.
Yields: 8-10 slices |
Isaiah's Waffles
Ingredients:
3 large eggs
1 ½ cups milk
½ cup melted butter
3 tbs. brown sugar
3 tbs. vanilla
2 cups all purpose flour
2 tbs. baking powder
½ tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Sift together flour, brown sugar, baking powder, nutmeg, cinnamon and
salt into a mixing bowl and set aside. Beat whole eggs until thick.
Add milk, melted butter and vanilla. Add the combined dry ingredients
slowly. It should resemble pancake batter. If too thick, add a small
amount more of milk.
Preheat waffle maker. Spray the surface with Pam or brush with melted
butter. Ladle batter over hot surface and cook until, deep golden
brown and crispy. Sprinkle with powdered sugar.
Batter can be perpared the night before.
Yield: 6-8 square waffles
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