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One Soup, Four Wines – Part 1

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Info, Recipes, Mine 1 Info

INGREDIENTS

by Josh Eisen

INSTRUCTIONS

:  An Experiment Illustrating the Logic Behind Matching Food and Wine
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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