Sample Recipes from HISTORIC INNS AND EATERIES OF JEFFERSON COUNTY

STILTON CHEESE AND ONION SOUP
Courtesy of The Winchester Inn & Restaurant & Wine Bar
“This is a classic and one of our most requested recipes.”

¼ lb of butter
1 cup flour
2 onions, julienne
1 bunch leeks, chopped and washed
2 bottles Hefeweisen beer
3 cups chicken stock
1 pint heavy cream
1 cup Stilton cheese, crumbled
Salt and pepper to taste

Melt butter and whisk in flour to make a roux. Stir with a wooden spoon until dark tan in color, stir in beer, reserve mixture.

Cook onion and leeks in 4oz of butter until soft over medium low heat. (approximately 15 minutes), add chicken stock and slowly bring to boil, stirring often. Season with salt and pepper whisk in reserved roux, stir in cheese, and then finish with the heavy cream.

Season again if needed. Thin with more beer or chicken stock is necessary. Serves 8.


REQUA INN CLAM CHOWDER
Courtesy of The Historic Requa Inn
“This recipe makes an enormous batch, perfect for winter picnics and parties. And it freezes nicely.”

2 pounds bacon, chopped into small pieces
1 cup butter
2 large yellow onions, chopped
12 potatoes, peeled and chopped
6 pounds clams (canned)
1/4 cup dried dill
1/4 cup dried sweet basil
2 Tablespoons celery seed
Half-and-half to taste

In a large pot, cook the bacon until crisp. Drain well. Add the butter and onions. Cook until the onions are translucent. Add the potatoes, dill, basil, celery seed, and the juice from the clams with enough water to just cover the ingredients in the pot. Simmer until the potatoes are very soft. Add the clams.

At this stage, if desired, cool and freeze the base mixture in 4-bowl portions so it can be thawed in small amounts, then add half-and-half, and serve. Or, you can add milk, half-and-half or cream, to taste, heat through, and serve right away.


HONEY HAZELNUT CRUSTED SALMON
Courtesy of Porters Dining at the Depot and Executive Chef James Rustin
“Enjoy with a Southern Oregon Pinot Gris for a delightful one-plate summer meal.”

6 fillets (6 ounces each) salmon or steelhead, skin off, pin bones removed
1 pound baby spinach leaves
2 Rogue Valley comice pears, peeled, cored and sliced
4 ounces Rogue Creamery Gorgonzola blue cheese
3 pounds Klamath small red potatoes
Fresh blackberries
Oregon hazelnuts

Crust: Combine in small bowl; set aside:

2 cups chopped Oregon hazelnuts
4 Tablespoons unsalted butter
2 Tablespoons local honey
Salt and pepper, to taste

Blackberry Vinaigrette:

In a blender add:

1/2 cup red wine vinegar
2 cups fresh blackberries
1 Tablespoon Dijon mustard
1 Tablespoon honey
Kosher salt and freshly ground pepper, to taste

Blend on medium to combine the ingredients then slowly add: 1/2 cup extra virgin olive oil to emulsify and to keep from separating. Set aside.

Potatoes:

1 teaspoon minced garlic
1 teaspoon minced fresh thyme and oregano
Salt and pepper, to taste
Olive oil to lightly coat

Combine garlic, thyme, oregano and olive oil. Cut the potatoes into bite-sized piece and toss with oil mixture. Place in 400 degree oven until browned and tender, about 40 minutes.

Fish fillets:

Fifteen minutes before the potatoes have finished baking arrange fillets in a baking pan, top with nut crust, place on an upper oven rack; for moist fillets be careful to remove from the oven while still translucent in the middle as they will keep cooking when removed.

To assemble:

Toss the spinach, pears, cheese, vinaigrette and warm potatoes together in a large bowl. Separate onto individual plates or pasta bowls and top with a fillet. Very appetizing served over these tastiest of ingredients, purchased in season, at local growers and farmers markets, roadside stands and selective grocery stores.

 

Contact Gail L. Jenner

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