Hearty Winter Dishes to Nourish the Body and Warm the Soul
Our second post in the winter food and wine pairing series features two recipes from Olympic Cellars. The first is a favorite of Winery Owner Kathy Charlton. The second was provided by Winemaker Benoit Murat, Olympic Cellars’ “resident foodie.”
We hope you’ll have the opportunity to enjoy these tried and true recipes and suggested wine pairings with family and friends this season. If so, please share your “culinary experience” with us! We welcome your comments.
Quick, Warm Your Soul, Minestrone Soup
Soup is my comfort food, particularly when enjoyed with a nice, warm, buttered whole grain roll and a glass of our Gold Medal 2005 Syrah or “Gracefully Aging Red,” our 2006 Zinfandel.
After a long day at the winery, I appreciate a tasty meal that’s fast and easy to prepare. I don’t go into “food stress” with this 15-year-old recipe I found while living in Dallas.
– Kathy Charlton, Owner, Olympic Cellars
2 cups diced zucchini
1/2 cup past shape of choice, uncooked
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans of chicken broth
1 (141/2 – ounce) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots (I just use frozen peas and fresh sliced carrots)
1/2 cup grated Parmesan Cheese
Combine first 8 ingredients in large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in. Makes 9, one-cup servings.
Boeuf Bourguignon (Beef Burgundy)
This recipe, provided by Olympic Cellars’ Winemaker Benoit Murat, is ideal for cold weather and easy to prepare. Pair with Olympic Cellars’ Gold Medal 2005 Syrah.
2-3 slices bacon, chopped
1 lb beef stew meat, cubed
1 Tablespoon Flour
1 Cube Beef Bouillon, prepared
Chop onion, celery and carrots and set aside in a bowl.
Sear bacon in a large stew pot. Salt and pepper stew meat, and add half of meat to pot. Brown on all sides, and remove from pot. Add remaining half of beef to pot and brown, adding oil if necessary.
Next, combine all browned meat in the pot and add flour, stirring frequently. Remove meat, place in a bowl and set aside.
Place chopped vegetables in pot and stir-fry for a few minutes.
Return meat to pot, adding minced garlic, sliced mushrooms. Add beef broth and red wine, completely covering contents.
Wine can be good stuff so you can drink a part of it before, or cheap stuff for cooking. You will need about 2 bottles.
Add all herbs and simmer, uncovered, for 2 or 3 hours.
Serve as a soup or over pasta, rice or potatoes. You can add the potatoes 20 minutes before serving and allow them to cook in the stew.