Wednesday, January 11, 2012

Soup-er Recipes from Biltmore Estate!


Well we new it couldn't last much longer. Kansas City has only had .1 of a inch of snow and tonight we are under a Winter Weather Advisory! As I sit here with a puppy on my lap and the kitchen door open, I share some warm winter comfort food ideas! I love soup on a chilly winter night and here are some from the Biltmore Estate collection! I have picked 5 to post here. Enjoy!

Banish The Chill

This time of year, nothing satisfies like piping–hot soups, flavorful stews, or a traditional cassoulet—a delicious French dish that typically combines a hearty blend of meats (often pork sausage or poultry) and white haricot beans. Enjoy the following recipes with suggested Biltmore™ Wine pairings from our winemakers.

Roasted Red Pepper Soup

Serves 8-10
Ingredients:• 1 28 oz cans of red peppers or 2 fresh peppers, chopped
• 1 medium onion, finely chopped
• 1 shallot, finely chopped
• 1 quart chicken stock
• 1 cup heavy cream
• 1 clove garlic, finely chopped
• 1 sprig thyme
• 1 bay leaf
• Few sprigs parsley
• Salt and pepper to taste
Method:Sweat the onion, shallot and garlic, in a little olive oil until soft. Add the peppers and cover with chicken stock. Add the herbs and bring to a simmer. Cook for 30 minutes or until vegetables are soft. Remove the herbs and purée the soup in a blender until smooth. Strain into a clean pot then add the heavy cream and bring to a boil. Adjust the seasoning and serve hot.Winemaker's Suggested Pairing:Biltmore® Cardinal's Crest® Red Wine

French Onion Soup

Serves 6
Ingredients:• 1 pound onions, sliced
• 1 cup dry sherry
• 2 tablespoons butter
• 1 bay leaf
• 6 cups chicken or beef stock
• Salt and pepper to taste
• 6 slices of crusty French baguette
• 2 cups Swiss cheese (preferably Gruyere)
Method:Cook the onions in the butter with salt and pepper and the bay leaf over medium–high heat, stirring to release caramelizing onions from the bottom of the pot. Once a deep, dark color is obtained, add the sherry and reduce until dry. Add the chicken or beef stock and simmer for 15 minutes. Adjust the seasoning and spoon into bowls. Place the bread slices on top and sprinkle the cheese over the bread. Place under the broiler until the cheese melts and bubbles. Serve immediately.Winemaker's Suggested Pairing:Biltmore® Pinot Grigio

Butternut Squash BisqueServes 4

Ingredients:• 3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 6 oz sherry cooking wine
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1 Tbsp Kosher salt
Method:In a heavy–bottom sauce pot, sauté onions, celery, garlic and shallots until translucent. Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Deglaze with sherry and reduce wine by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.Winemaker's Suggested Pairing:Biltmore® Riesling

White Bean, Kale and Ham Hock Soup (Gluten–Free)


Serves 4
Ingredients:• 1 1/2 cup yellow onion, diced
• 1 1/2 cup carrots, diced
• 1 cup celery, diced
• 2/3 cup fresh garlic, minced
• 1/2 cup blended oil (Canola/oil mix)
• 1 1/2 pounds dry Cannellini beans
• 2 smoked ham hocks
• 1 bag kale, washed, stemmed, and chopped
• 1 1/4 cup white wine
• 2 1/2 Tbsp chicken base
• 11 1/4 cup chicken stock
• 4 3/4 cups cold water
• 1/3 cup lemon juice
• 3 Tbsp red wine vinegar
• 2 tsp liquid smoke
• 1 bouquet* of 2 sprigs of fresh thyme, 2 spring of rosemary, 1 bay leaf, 4 peppercorns, 1 clove
• 2 Tbsp red pepper flakes
• 2 tsp celery seed
• 2 tsp dry thyme
• 2 tsp dry oregano
• 1/3 cup sherry (dry)
*To make bouquet, wrap all ingredients in cheesecloth and tie with butcher’s twine.
Method:Sweat onions, celery, carrots and garlic in oil in a large pot until they become very soft. Add the remaining ingredients except the kale and sherry. Bring to a bare simmer and cook until beans are just tender and not mushy. Remove ham hock and set aside to cool. Add the kale and cook until kale is tender. Dice meat from ham hocks, removing any fat. Return meat to pot. Add sherry and adjust seasoning with salt if needed, ham hocks are salty.Winemaker's Suggested Pairing:Biltmore® Chardonnay Sur Lies

Sweet Potato and Black Bean Chili

Serves 6-8
Ingredients:• 4 lbs beef chuck roast, cubed to 1"
• 6 oz bacon, medium diced
• 2 cups yellow onions, medium diced
• 1 1/2 cups red peppers, medium diced
• 2 cups sweet potatoes, large diced
• 1/2 cup poblano peppers, seeded and medium diced
• 2 Tbsp garlic, minced
• 1 tsp chipotle pepper puree
• 1 tsp flour
• 2 cups canned black beans, rinsed
• 1 Tbsp smoked paprika
• 3 bay leaves
• 1 1/2 Tbsp chili powder
• 2 tsp coriander
• 2 tsp cumin
• 2 tsp oregano
• 3 cups red wine
• 2 cups beef broth
• 2 cups canned tomatoes, diced
• 2 Tbsp tomato paste
• Kosher salt to taste
• 1/4 cup lime juice
• 1/3 cup fresh cilantro, chopped
• 1 tsp sugar
Method:In a stock pot over low heat, add bacon and render fat until bacon is crisp. Remove bacon for later use but retain the fat. Season beef with salt and pepper. Turn heat up to medium–high. Working in small batches, brown beef making sure not to add too much at one time. Once one batch is browned, remove from pan and repeat until all beef is browned. Set beef aside.

Lower heat and add vegetables to pot with bay leaves and a pinch of salt and cook until soft and translucent, approximately 10–12 minutes. Add spices and continue to cook 4 minutes. Add tomato paste and flour and cook an additional minute. Stir wine and broth into pot. Add beef. Bring to a simmer, cover tight and let simmer slowly for 1 hour. Add sweet potatoes, tomatoes, black beans, and continue to simmer uncovered until both beef and sweet potatoes are tender and chili is thick. Add lime juice, sugar, and season with salt and black pepper. Finish with chopped cilantro and serve with sour cream and crispy bacon.
Winemaker's Suggested Pairing:Biltmore® Merlot

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