The Cookbook


Wednesday, October 6, 2010


Potato Chowder with Cheddar Cheese

4 oz. slab (unsliced) bacon, rind removed and cut into 1/3” dice

2 T. unsalted butter

1 lg. onion, cut into ¾“ dice

3 fresh sage leaves, finely chopped (1 tsp.) (I don’t use this because it gives me such bad indigestion)

1 tsp. dry English mustard

1 ½ lbs. potatoes, peeled and cut into ¾ “ dice

3 C. water

1 T. Orrington Farms Chicken Base

1 ½ C. whipping cream

Freshly ground black pepper

Sea salt

6 oz. sharp cheddar cheese, grated (1 ½ C.)

Tabasco sauce (optional)

For garnish: 4 green onions thinly sliced

  • Heat a 3 to 4 quart heavy pot over low heat and add the diced bacon Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 T. of bacon fat, leaving the bacon in the pot.
  • Add the butter, onion, sage and sauté, stirring occasionally with a wooden spoon, for 6 to 8 minutes, until the onion is tender but not browned. Stir in the dry mustard and cook for 1 minute more.
  • Add the potatoes, water and chicken base. Turn up the heat, cover, bring to a boil and cook vigorously for about 12 minutes or until the potatoes are tender on the outside but still firm in the center. With your spoon, smash a few potatoes against the side of the pot and cook for a few more minutes to release their starch.
  • Remove the chowder from the heat and stir in the cream. Season with pepper, then under-season with a little bit of salt, as the cheese will add more salt when it is added later. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate, cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour allowing the flavors to meld.
  • Reheat the chowder slowly over low heat until it is hot but has not reached a simmer. Gradually stir in the cheddar cheese and continue to stir constantly until al the cheese has melted into the velvety broth. Taste the chowder and season with the optional hot sauce and more salt, if needed. Let it come just to a simmer, then immediately remove it from the heat. Ladle the chowder into cups or small bowls and top each with a generous portion of sliced green onions., August 2010

Cabbage Patch Stew

1 # ground beef

1 lg. chopped onion

1 bell pepper

2 celery stalks (chopped)

Sauté the above, then add:

1-16 oz. can tomatoes

1-16 oz. can ranch style beans

½ to 1 C. cabbage

¼ to 1 C. water

1 tsp. chili powder

1 jalepeño pepper (chop)

salt & pepper to taste

Steam until cabbage is done.

Susan Cox, June 1994

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