Tag Archives: homecook

8 February 2018: Lemony Carrot & Cauliflower Soup Meets Wine Club Arneis

2018-Feb-08_fournightsaweek-carrotcauliflower_1756_edited-1When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup.  Take Melissa Clark’s advice: don’t let the recipe hinder creativity: this is a basic roadmap for infinite variety.

Now what else to serve? Wine of course! I chose a Ceretto Arneis, a selection from our Wine Club (notes below the recipe) to pair with the soup.

Lemony Carrot and Cauliflower Soup (Link to original here)

Melissa Clark for NYTimes.

Ingredients

  • 1 TBSP coriander seeds
  • 2 TBSP extra-virgin olive oil
  • 1 large white onion, peeled and diced (about 2 cups)
  • 2 large garlic cloves, finely chopped
  • 5 medium carrots (1 lb.), peeled and cut into 1/2-inch pieces (about 2 cups). (I used a variety of carrots, purple, yellow, white, orange)
  • 1 1/2 tsp kosher salt
  • 3 TBSP white miso (I used yellow miso because I had it – no harm, no foul)
  • 1 small (or half a large head) cauliflower, trimmed and cut into florets
  • 1/2 tsp lemon zest
  • 2 TBSP lemon juice (I used more)
  • Smokey chile powder (for serving)
  • Coarse sea salt (for serving)
  • Cilantro leaves (for serving)

Method

  1. In large dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2-3 minutes. Transfer to a mortar & pestle and coarsely crush (or use the back of a spoon on a chopping board – just crush them)
  2. Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook stirring occasionally, until soft and lightly colored, 7-10 minutes. Stir in garlic and cook 1 minute.
  3. Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered over medium-low heat until the vegetables are very tender, about 10 minutes.
  4. Remove the soup from heat. Use an immersion blender and puree the soup until smooth. Stir in the lemon zest and lemon juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Ceretto Langhe DOC Arneis, 2016

We joined Tutto Bene Wine and Cheese’s Wine Club last summer and honestly, we have 2018-Feb-08_fournightsaweek-carrotcauliflower_1742been delighted by some exceptional wines. I don’t think we’ve had one bottle in the last 6 months that we did not love.  

The Ceretto Arneis is one of those finds we never would have considered on our own. It has a minerally freshness with a slight sparkle that, now that I’ve discovered it, I know I’ll be returning to. The Arneis grape, grown in the Piedemonte region of Italy, were near extinction in the 1960s. Luckily they’ve been rescued! For tasting notes from the vintner and more about this wine, click here.

Looking to expand your exposure to some terrific wines? Check out Tutto Bene Wine and Cheese Wine Club here.

 

Advertisements

11 January 2018: Myers + Chang and Pinot Noir

2018-Jan-11_FourNightsAWeek_2018_1638_edited-1I’ve been doing a lot of cooking from Myers+Chang At Home lately and enjoying their Asian inspired cooking quite a bit.  This is the latest attempt from this book: Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad.  (see page 130 of the Myers+Chang At Home cookbook for recipe details).

While I didn’t go for the Crispy Shallot garnish (too much frying for me), I did follow the rest of the recipe’s instructions. Worth the time and prep, which was not too intense for home cooks.  Cooking salmon is something we do about once a week here. I’ve found a decent frozen product through Whole Foods Market which we keep on hand as a quick protein addition to dinner salads.

As far as this recipe goes, definitely do not skimp on the Sriracha sauce and think ahead as to the type of pan you choose – it should be safe for both stovetop and oven.

Our friend Wendi Wilkins, owner of Tutto Bene Wine and Cheese Shop, made an

excellent pairing suggestion of a Northwest Oregon Pinot Noir from Brandborg. As the notes say, the wine is beautifully transparent ruby red and paired really well with the salmon. This wine is in stock at Tutto Bene and definitely enhanced the dish.

Brandborg 2014 Bench Lands Pinot Noir

[From the Winemakers]: The 2014 vintage was characterized by a warm and dry spring, that did not really let up throughout the whole season.  The seasonal temperatures ended up being slightly higher than average, with an early bud break, few heat spikes and a long dry fall, giving us a very long frost free period, perfect for late ripening fruit.  Our Bench Lands is a composition incorporating many sites.  Within these vineyards we have selected blocks and clonal types that work well together in this harmonious blend.  The soils are very diverse mixes of alluviums deposited along the Umpqua, originating in the three mountain ranges that encircle this river valley, the Klamath -Siskiyous, the Cascades and the Coast Range.  These well drained soils create a wine with structure and balanced tannins.

The wine is a lovely transparent ruby color.  The aromas are dominated by ripe red cherries, blueberries, hints of cranberry with overtones of wild mountain meadow herbs and wild flowers.  The flavors add raspberries to the cherries, with some orange pith, coffee and mocha.  The wine’s mouthfeel is filling and supple.  The acidity gives it a nice zing, to compliment a moderately long finish and make this very food friendly.

This supple pinot would pair well with fatty fish like salmon or tuna, and has enough acid to go with curries, roasted and herbed mushrooms or even grilled meats, especially pork, with barbeque sauce.

Production:3914 cases

Alcohol:13.6%ABV

Total Acidity:5.8g/L

 


%d bloggers like this: