Monday, April 5, 2010
Do you recognize the quilt? It's the LibAmish wall hanging I just finished. I thought it'd be fun to do a more traditional quilting mixed with a bit more modern. Kinda tie the past with the present a bit.
I cook better than I sew. Loads better. And I promised this recipe to my friend Joanne. There was a time I couln't make soup to save my soul, so I set out on a quest and came up with a dozen really, really good recipes. This is my favorite. I've included all the substitions I can think of for those who don't drink or are a little ... picky. A word of caution: This soup tastes best as leftovers, but that spicy Italian Sausage can get HOT. Try a mild or medium sausage the first time you make this.
1 /1/4 lb Italian Sausage (read caution above about spicy)
3 or 4 large potatoes, diced, unpeeled
1/2 bunch Kale, chopped (or 1/4 tsp worcesterchire sauce)
5 C water
4 TBSP dry beef boullion powder
3 C milk
3/4 tsp Red Pepper (read caution above about spicy)
1/2 tsp Black Pepper
3 C Souvignon Blanc (you can substitute 3/4 tsp apple jelly and 1/2 tsp thyme with 3C water)
Fry sausage into crumbs in deep stock pot. Add potatoes and water. Cook until potatoes are finished, add Boullion, Kale, Red Pepper, Black Pepper and milk. Cook thoroughly. Add wine and cook until alcohol cooked off. Serve with a grating of Parmesan Cheese over top and garlic bread beside.
When I first started making this, I never cooked the alcohol off. I just turned off the stove right after adding the wine. Now I'm married to a man who doesn't drink so I don't even keep wine in the house. For anyone else who is interested in wine or alcohol substitutions, try Paul Prudhomme's cookbooks.
Let me know if you like it!