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Blog 2018-02-16T17:27:24+00:00

Recipe: Roasted Red Pepper & Italian Sausage Quiche

Roasted Red Pepper and Italian Sausage Quiche Quiche is best made the day before. After baking let it cool and refrigerate. The next morning reheat quiche in a 350° oven for 45 minutes to an hour.  Custard:1 ½ C. cream4 large eggs½ tsp. salt¼ tsp. freshly ground pepperPinch red pepper flakesFilling:1 large red pepper (roasted, [...]

March 6th, 2018|

Holiday Gift Ideas

Now is the time to order gift certificates for the holidays.  Give a Blue Goose Inn gift certificate in amounts of $100, $200 or $300, there is no processing fees and we can send them by email or by postal mail.  We also offer gift certificates through the Washington Bed & Breakfast Guild for [...]

November 12th, 2016|

Breakfast with Friends Cookbook!

The long awaited, much anticipated Blue Goose Inn cookbook has gone to press! The first edition hard-cover book contains 150 pages with 39 full color images and over 100 of our guest's favorite recipes. The books should be arriving at the Blue Goose by mid-to late October, just in time for holiday giving!  The [...]

September 30th, 2016|

Spiced Apple Coffee Cake

Spiced Apple Coffee Cake When fall comes and the apples on our trees ripen, this is one of my absolute favorite coffee cakes to make, it's always a guest favorite. In late August our fresh pears are coming on and we also make it with pears sometimes. Coffee Cake:1 ¾ C. 9 oz. all-purpose flour1 [...]

August 26th, 2016|

Tequila Lime Blueberry Salad

Tequila Lime Blueberry Salad Summer is blueberry season on Whidbey Island! This recipe is another great way that we showcase the delicious berries found on Whidbey Island. The residual tequila flavors that are cooked down to a simple syrup give this salad a refreshing taste. If you want a non-alcoholic version, replace tequila with water [...]

August 23rd, 2016|

Spring Vegetable Frittata Recipe

Spring Vegetable Frittata Recipe In the spring, when the farmer’s market is open, I love to make this breakfast with the young arugula and tender scallions. 8 large eggs2 Tbs. heavy creamSaltFreshly ground pepper2 dashes hot sauceSplash Worcestershire sauce4 oz. spreadable Brie cheese3 Tbs. extra virgin olive oil (divided)16 stalks asparagus (tough ends removed and [...]

June 27th, 2016|
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