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Recipes & Cookbook

The inn's cookbook, La Cucina Anna Maria: Good Life Recipes from San Juan Island, is an invaluable resource featuring 225 of our favorite recipes along with cooking tips. It features local art work and photographs that are sure bring back fond memories of your stay at the Tucker House Inn & Harrison House Suites.

The cookbook is available for purchase during your stay, in various shops in Friday Harbor including Island Studios and San Juan Coffee Roasting Company, as well as through our online gift shop.

Below you’ll find one of our award-winning breakfast recipes! We are happy to share so you can relive the memories at home. You can also explore all the house recipes posted on our blog.

Polenta Poachers Polenta

1 c. polenta or grits

4 c. milk

salt & pepper to taste

fresh herbs (chives, thyme, parsley, garlic scapes, ramps) (optional)

½ c. goat cheese, parmesan, or sundried tomatoes, finely chopped (optional)

½ c. fresh corn cut from the cob (optional)

  1. Heat milk, salt, and pepper to a simmer.
  2. Add polenta, whisking continuously until incorporated.
  3. Continue to whisk periodically until polenta is al dente (30-35 minutes).
  4. Remove from heat and stir in optional ingredients if using.

Poached Eggs

8 farm fresh chicken or duck eggs

¼ c. white wine or champagne vinegar

4 cups spinach or other braising greens, gently wilted (roasted or grilled asparagus or pea tendrils are also great options)

freshly rated parmesan

fresh herbs (chives, thyme, parsley, garlic scapes) to garnish

  1. Heat 2 quarts of water, ¼ c. vinegar, and teaspoon of salt to a gently rolling boil.
  2. Drop cracked eggs into the water. It is sometimes easier to pre-crack the eggs into a small glass bowl and gently slide the egg into the water with the rim of the bowl touching the water.
  3. Cook eggs until yolk is slightly set or to desired preference.
  4. Use a slotted spoon to fish them out and pat them on bar towel to drain excess water.

Plating

  1. Place creamy polenta in a flat bowl.
  2. Add wilted greens on top of the polenta, creating a nest for the poached egg.
  3. Garnish with freshly grated parmesan cheese and fresh herbs.

Enjoy!

Take home a copy of the Inn’s cookbook La Cucina Anna Maria: Good Life Recipes from San Juan Island.

From Our Blog

Chocolate Bourbon Pecan Pie

Essential Thanksgiving: Chocolate Bourbon Pecan Pie

Chef Jessica arranging flowers

A Day in The Life of a Farm-to-Table B&B Chef

Chilaquiles

Recipe: Breakfast Chilaquiles 

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