One Soup~ Four Wines - Part 1
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One Soup~ Four Wines - Part 1
  Soups  
Last updated 6/12/2012 12:45:22 AM. Recipe ID 5157. Report a problem with this recipe.
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      Title: One soup~ four wines - part 1
 Categories: Info, Recipes, Mine
      Yield: 1 Info
 
 
  :  An Experiment Illustrating the Logic Behind Matching Food and Wine
                                 by Josh Eisen
  
  The Recipes:
  
  White Bean Soup
  :1 1/2   c  dried white beans
  :           -soaked 8 hours
  :           -or overnight
  :           -drained and rinsed
  :4       c  water
  :4       md garlic clove(s), peeled
  :1       lg sprig rosemary
  :           salt and pepper to taste
  
  Put beans in large heavy pot and cover with 4 cups cold water. Add
  garlic and rosemary sprig. Gently simmer, covered, for an hour, or
  until beans are tender. Remove the rosemary sprig. If you like, pur‚e
  1 or 2 cups of the beans and add it back to the soup. Add salt and
  pepper to taste. Yield: 6 cups
  
  Infused Olive Oil
  :1/4     c  olive oil
  :1       tb minced garlic
  :1       tb minced sage
  :1       tb minced rosemary
  :2       tb minced flat-leaf parsley
  :1/4     c  extra-virgin olive oil
  :           salt and pepper to taste
  
  In a small pot, heat the regular olive oil. Add the garlic and herbs.
  When the oil begins to sizzle, turn off the heat and let it sit; the
  herbs will have turned bright green. Allow th oil to cool a bit and
  add the extra-virgin olive oil. Stir and add salt and pepper to
  taste. The mixture should be heavily seasoned, as a small amount will
  flavor each bowl of soup. Yield: 2/3 cup
  
  Sofregit
  :1/3     c  extra-virgin olive oil
  :1       c  chopped onion
  :1       tb minced garlic
  :1       c  plum tomatoes, peeled
  :           -seeded and chopped
  :           -(fresh or canned)
  :1       tb minced flat-leaf parsley
  :1       tb minced sage
  :           salt and pepper to taste
  
  Heat a heavy saut‚ pan and pour in the olive oil. When the oil is
  hot, add the onions and cook over low heat until they turn soft and
  golden brown, about 20 minutes. Stir in the garlic and cook until it
  begin to color slightly, about 5 minutes. Add the tomatoes and cook
  slowly until they begin to blend with the onions, about 20 minutes.
  Add the parsley and sage and cook for another 10 minutes. Add salt
  and pepper to taste. Yield: 1 1/4 cups
 




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Recipe ID 5157 (Apr 03, 2005)

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