How about a bowl of soup and some nice wine?
Posted: June 9, 2010 at 12:54 pm
Looking for a quick and easy dish this Fall that helps take the chill off? Here’s what we like to do. Make a stock pot of comfort food and enjoy a hearty glass of wine.
Food and Wine Pairing
We have created our version of a “Casual Cassoulet.” This economical comfort food can be quickly prepared with what you may already have in your fridge and pantry. You can use any combination of meats, poultry and sausages with the same delicious results. This keeps for several days and, like most soups and stews, is even better the next day. Serve this fast and hearty meal with a fresh Green salad, dressed with tangy vinaigrette and, of course, a nice glass of robust red wine! Heaven!
Now that the meal is decided, we need a bold wine to complement this hearty soup. The sausage and seasonings in this dish create slightly spicy and earthy flavors. Wines that are bold and fruity are the perfect pairing for this dish. And there are a number of exciting wines to try that will create your perfect pairing.
If you prefer white wines, a Viognier is a nice choice. Viognier wine is medium to full body with a creamy texture and exotic fruit and honey flavors and aromas. Viognier has a storied history in the Rhone Valley of France and is gaining popularity in Australia and the United States. This is not a light, patio wine for summertime. This wine is better suited to be enjoyed with a hearty dinner.
On the red wine side, there are a number of good choices. When you think of bold, fruity and spicy wines, Australian Shiraz, California Zinfandels and French Syrah come to mind. All are bold, fruity, not overly tannic wines that are perfect for BBQ in the summer or hearty, spicy winter fare. These wines offer some differences to explore. Australian Shiraz can be divided by cool climate (less peppery) and hot climate (more spicy) wines. American Zinfandels that are produced from Old Vine vineyards tend to offer more subtle notes than wine grown on younger rootstock.
Recipe
Cassoulet is a rich, slow-cooked meat and bean casserole originating in the south of France. Traditional Cassoulet takes days to prepare but who has the time or patience for that! For a speedy version, we experimented with several recipes, resulting in a “Casual Cassoulet.”
Sausage and White Bean “Casual Cassoulet”
Serves 8
10 oz Sweet Italian Sausage, casings removed
10 oz Hot Italian Sausage, casings removed
1 tsp Olive Oil
2 cups Onion, diced
6 ea Garlic Cloves, chopped fine
1 ½ tsp Herbs de Provence, dried
½ tsp Kosher Salt
¼ tsp Black Pepper
2 ea Bay Leaves, whole
½ cup Fresh Parsley, chopped
3 ea 14 ½ oz Cans Diced Tomatoes, including juice
1 ea 48 oz Glass Jar of Navy or any White Bean, including juice*
½ tsp Red Pepper Flakes – Optional
* Beans in glass jars seem to be creamier and do not have that slight taste of tin. If you have the time, soaking dry beans overnight is low sodium and an economical option.
Topping
4 slices White Bread, crusts removed and crumbled
2 ea Garlic Cloves, chopped fine
3 Tbsp Fresh Parsley, finely chopped
1 Tbsp Olive Oil
1 Tbsp Melted Butter
Salt and Pepper to taste
In a large Dutch oven cook sausages in oil until browned and just cooked through. Break up into bite sized crumbles. Transfer to paper towel to drain. With fat remaining in skillet, sauté onions until translucent, then add garlic and cook until golden. Add herbs, salt and pepper, bay leaves, parsley, tomatoes and simmer for 20 minutes for flavors to meld. Add crumbled sausage and beans with juice to tomato mixture and cook, stirring occasionally, until heated through. Remove bay leaf.
For topping, in a sauté pan heat butter and oil over med hi
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