Wine Tasting Menu, Course #1

GC and I are hosting a wine tasting at our home. We've lovingly dubbed it "Red House Wine Tasting" in honor of the lovely red house we worked so hard to get and now love so much. Isn't it great?!

Note my handsome husband :)

Food and wine enthusiasts, we're super excited to open our house to friends and merriment! For our first tasting (we're planning to make this a quarterly thing!), we're tasting a horizontal of Andrew Murray Syrahs.

Based on our areas of expertise, GC is in charge of the vino and I am happily tasked with the food. As a little teaser, I'm posting the menu items here for your enjoyment. We'll have a vegetarian and non-vegetarian option for each course so everyone can enjoy.

Time spent in the kitchen, especially lately, is a welcome stress reliever for me. I've taken to scouring (overpriced, but fabulous!) food magazines, blogs, and cookbooks for new recipes and techniques. I think if I keep this up, I may just be able to call myself and accomplished cook someday!

So, without further ado, course one (pictures to follow, post tasting!):

Flavor Profile: Indian Spiced & Portuguese Smoked
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

Curried Squash & Red Lentil Soup
Soup: 
3 Tbsp vegetable oil
2 Tbsp unsalted butter
1 1/2 lb butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 Tbsp minced, peeled ginger
1 Tbsp curry powder
1 cup red lentils, picked over and rinsed
2 qt water
1 tsp fresh lemon juice, or to taste


Cilantro Oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil

Make the Soup: Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cool squash, onion, carrot, celery, garlic ginger and 1 tsp salt, stirring occasionally, until vegetables are softened and beginning to brown, 15-20 minutes. Stir in curry powder and 1/4 tsp pepper and cook, stirring frequently, 2 minutes. Add lentils and water  and simmer, covered, until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper.

Make Cilantro Oil: Puree cilantro, oil and 1/2 tsp salt in a blender.


Portuguese Kale & Potato Soup
1/4 cup extra virgin olive oil, divided
1/2 lb chourico or linguica (smoked Portuguese sausages) or kielbasa, cut into 1/2" pieces
1 medium onion, chopped
2 garlic cloves, minced
1 lb russet potatoes, peeled and cut into 1" pieces
6 cups water
1 lb kale, stems and center ribs discarded and leaves, very thinly sliced

Heat 1 Tbsp oil in a 5-quart heavy pot over medium heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to bowl. Add 2 Tbsp oil to fat in pot and cook onion and garlic with 1/4 tsp each of salt and pepper over medium heat, stirring often until browned, 7-8 minutes. Add potatoes, water, and 1 tsp salt and simmer, covered until potatoes are very tender, 15-20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.