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Savory Bacon Shallot Crostini Greek Yogurt Recipes, Savory Baked Apples, Savory Baked Carrot and Broccoli Rabe Terrine, and 19 others.

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Savory Bacon Shallot Crostini Greek Yogurt Recipes wine pairings

Savory Baked Apples wine pairings

Savory Baked Carrot and Broccoli Rabe Terrine wine pairings

Savory Baked Chicken wine pairings

Savory Baked Chicken and Potato Dinner wine pairings

Savory Baked Chicken Recipe wine pairings

Savory Baked Cod wine pairings

Savory Baked Eggs wine pairings

Savory Baked Eggs Recipe wine pairings

Savory Baked Flounder wine pairings

Savory Baked Tomatoes Recipe Food Network Kitchens Food Network wine pairings

Savory Baked Zucchini Cakes wine pairings

Savory Balsamic Herb Chicken wine pairings

Savory Barbecue Chicken wine pairings

Savory Barbecued Chicken wine pairings

Savory Barley Soup with Wild Mushrooms Thyme wine pairings

Savory Barley Soup with Wild Mushrooms Thyme 2132012 servings dried porcini mushrooms 12 oz dry white wine 12 c olive oil 1 T chopped shallots 12 c garlic, minced 2 clove cremini mushrooms, chopped 8 oz minced fresh thyme, or 12 tsp dried 1 t chicken broth 3 c pearl barley 34 c tomato paste 1 T fresh lemon juice 2 t Rinse the porcini well to remove any dirt or grit In a small saucepan, bring the wine to a simmer Remove from the heat and add the porcini Let stand for 15 minutes, then drain the porcini over a bowl, reserving the liquid, and finely chop In a large, heavy pot over medium-high heat, warm the oil Add the shallots and garlic Saute until the shallots are wilted, 35 minutes Add the cremini, thyme, 14 tsp salt, and 14 tsp pepper Cook until the cremini release their liquid and begin to brown, 45 minutes Add the reserved mushroom soaking liquid and bring to a boil, scraping up any browned bits from the pan bottom Add the broth, barley, tomato paste, 3 cups 24 fl oz750 ml water, and the chopped porcini to the pot Cover and simmer until the barley is tender to the bite, 4550 minutes Remove from the heat and let cool slightly Puree about 1 cup 8 fl oz250 ml of the soup in a blender Return to the pot, heat until just hot, and stir in the lemon juice Season with salt and pepper and serve Reprinted with permission from Williams-Sonoma Soup of the Day by Kate McMillan, Weldon Owen wine pairings

Savory Basil Slice-and-Bakes wine pairings

Savory BBQ Pie wine pairings

Savory BBQ Pie Recipe Patrick and Gina Neely Food Network wine pairings

Savory Bean and Spinach Soup wine pairings

Savory Bean and Spinach Soup Crock Pot wine pairings

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