December 2nd, 2013
Our guest blogger, Caitlin Croswell is a self-proclaimed food lover, fitness afficiando and health enthusiast. Her blog, Cait Plus Ate chronicles her love of good food, great restaurants and new recipes, while giving herself a vehicle to muse about living a healthy lifestye. Thanks Caitlin for offering up these wonderful tips for pairng soups with wines.
Pairing Soup with Wine
I recently started doing some cooking on my own, but with other people's recipes. So, imagine my excitement when I created my OWN recipe! Casseroles are a great "first recipe creation" because they seriously are just a bunch of ingredients mixed together in a pan and then heated in the oven. Have pan and oven, will casserole!
I dub this the Man-Friendly Casserole because I made it with my main man - my dad - in mind. My mom was still down in Florida at our condo but he came home to go back to work. So, on a Sunday afternoon, I put together this casserole for the two of us to share the next night. It was super easy to throw in the oven and heat up after we both got home from long days at work and the gym. The size was perfect for two. Also, the only green in it came from peas, which bros just adore because you can't taste them.
Since my dad is a white wine guy, we paired this casserole with NV Cantarutti 'Canto' Colli Orientali del Friuli, an Italian white blend (Tocai Friulano, Pinot Bianco, Sauvignon Blanc). Truly an entire meal fit for him! I'm pleased to report that my dad loved the casserole and so did I...sorry, no leftovers! My mom wants the recipe - oh how the roles have changed!
A toast to the perfect pairing.
With so many Pacific Foods products to choose from, there are seemingly countless food and wine combos you can create at home. Here are some more ideas for ways to use Pacific Foods in your meals at home – and the wines to pair them with!
Vegetable Lentil & Roasted Red Pepper Soup + Pinot Noir. To increase my protein, I added pulled pesto chicken, and to amp up the veggies, I also added cooked mushrooms. This is a hearty soup, but since I used white meat, I stuck with a lighter red – the Pinot Noir.
Cashew Carrot Ginger Bisque + Sauvignon Blanc. This guy had more pulled chicken and cooked mushrooms, but also butternut squash! The refreshing Sauvignon Blanc was a nice compliment to the ginger.
Pumpkin Puree + Merlot. Instead of using the pumpkin puree to make a pie, I heated it on the stovetop and added white beans for protein and roasted butternut squash for a chunkier texture. A fruity Merlot tasted great with this slightly-sweet dinner!