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white or Muscadet wine.
Lighthouse Pork and Clam Chowder
2 lb. boneless pork, cut in 1/2–inch cubes
1 cup white wine
1 tbsp. paprika
1/2 tsp. salt
3 cloves garlic, minced
1/4 tsp. fresh–ground pepper
1 bay leaf
Combine marinade ingredients and pour over pork cubes. Chill overnight. Drain
well.
Chowder:
2 tbsp. vegetable oil
1 cup onion, chopped
1 green pepper, chopped
1 clove garlic, minced
1 28–ounce can tomatoes
1 cup chicken stock
1/4 cup tomato paste
1/2 tsp. thyme
dash cayenne
1 bay leaf
1 5–ounce can clams with liquid
In heavy saucepan, heat oil and brown pork cubes. Add onions, green pepper
and garlic. Saute until softened. Add tomatoes, chicken stock, tomato paste, thyme,
cayenne, bay leaf and remaining marinade. Simmer on low heat for 1 hour. Garnish
with grated lemon rind and minced parsley.
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
Cheese and Potato Soup
1 onion, chopped
2 cloves garlic, minced
5 potatoes, peeled and diced
2 cups chicken stock
2 cups milk
1 cup grated cheddar cheese
2 tbsp. fresh parsley, chopped
1/4 tsp. thyme
1/2 tsp. fresh ground pepper
individual loaves of round country bread
Melt butter in large saucepan. Add onion and garlic, cook without browning. Add
potatoes, stock, thyme and pepper. Bring to boil. Reduce heat, cook covered for 20
minutes or until potatoes are tender. Puree half of soup mixture, return to saucepan.
Add milk, heat thoroughly. Season to taste. Stir in cheese. Cook on low until cheese
melts.
To serve, cut tops of bread loaves. Hollow out, leaving 1 inch of thickness of
bread to form a “bowl”. Brush the inside with olive oil and toast under the broiler for 10
minutes or until golden and crusty. Ladle hot soup into bread bowls, garnish with
parsley, and serve immediately. Serve with robust Cotes du Rhone wine.
Harvest Vegetable soup
2 medium onions, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1 small zucchini, chopped
2 medium potatoes, peeled and diced
2 medium tomatoes, peeled and diced
2 tbsp. butter
2 cups milk
2 cups chicken stock
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
3 tbsp. fresh parsley, chopped
1/4 tsp. thyme
1 tsp. salt
½ tsp. fresh ground pepper
Melt butter in saucepan. Add onions and garlic. Cook but do not brown. Add
carrots, celery, zucchini, potatoes, tomatoes, and half the parsley. Bring to boil, cover,
reduce heat and simmer 25 minutes or until vegetables are tender. Puree soup in
blender. Return to heat. Add milk. Cool thoroughly but do not boil. Season to taste.
Serve with a Chablis wine and cornbread. Garnish with remaining parsley.
Grampa’s I Hate Pea Soup
When I was a very little girl I hated peas. Who doesn’t? My Grampa used to
tell me that they were good for me and would “put hair on my chest”. Somehow I knew
that I didn’t want hair on my chest. Fortunately, I learned to like peas anyway, much
to the surprise of my family!
1 1/2 cups dry yellow split peas
4 cups chicken stock
2 cups cooked ham, chopped
1 cup carrots, shredded
1 cup onion, chopped
1 cup celery, chopped
2 tbsp. butter
3 cups milk
salt and fresh ground pepper to taste
Wash peas and place in saucepan. Add stock, ham, carrots, onion, celery and
butter. Bring to boil. Reduce heat, cover and simmer 3 hours or until peas are tender.
Stir in milk. Add salt and pepper to taste. Reheat to serving temperature. Serve with
croutons and parsley garnish and chilled Chablis.
Yankee Doodle Minestrone Soup
© Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
The Quilt Inn Country Cookbook
Aliske Webb
(When informed that it was actually a feather that he put in his hat and called
“macaroni”, Michael’s response was, “A noodle’s a noodle!” Ed.)
4 slices bacon, cooked crisp and diced
1/2 onion, chopped
1 clove garlic, minced
2 1/2 cups condensed beef broth
1 large can spaghetti sauce
1 can kidney beans
1 cup water
1 cup carrots, sliced thin
1 cup zucchini, sliced
1/2 tsp. Italian seasoning
1/2 cup shell pasta
2 cups milk
2 tbsp. flour
salt and fresh ground pepper to taste
Cook bacon until crisp. Set aside. Cook onion and garlic in bacon drippings
until tender. Stir in beef broth, spaghetti sauce, kidney beans, water, carrots, zucchini
and seasoning. Bring to boil. Reduce heat, cover and simmer 10 minutes or until
vegetables are tender. Add pasta. Cover and simmer 10 minutes until pasta is tender.
Stir small amount of milk into flour to make a paste, gradually stir in remaining
milk. Add to saucepan. Cook over medium heat, stirring constantly until mixture boils
and thickens. Add salt and pepper to taste. To serve, sprinkle bacon pieces and
garnish with Parmesan cheese. Serve with a red Chianti wine.
Asparagus Soup
1 lb. fresh asparagus (OK, so make this in the Spring or use frozen!)
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