food-and-wine-pairing-a-sensory-experience-robert-harrington

Ingredients for Pesto Sauce
2 c (475 ml) basil leaves, fresh
2 cloves garlic, peeled
1 /2 c (120 ml) pine nuts
3 /4 c (180 ml) grated Parmesan cheese
3 /4 c (180 ml) extra-virgin olive oil
Salt
Pepper
Ingredients for Pasta
1 lb (.45 kg) dried pasta (such as fettuccine)
11 /2 c (350 ml) Pesto Sauce
1 /2 lb (230 g) fresh green beans, cut into
2-inch pieces (optional)
1 /2 lb (230 g) new potatoes, cut into medium
dice (optional)
Freshly grated Parmigiano Reggiano cheese
(optional)
Food Item: Grilled Fish
Yield: 6 servings
Exercise 10.2 227
Preparation
Put basil leaves and garlic in a food processor and process
until they are finely chopped. Add the pine nuts and
process until finely chopped. Add Parmesan cheese
and process until combined. With the machine
running, add the olive oil in a slow, steady stream.
When the oil is incorporated, turn off the machine
and season to taste with salt and pepper. The finished
pesto will keep under refrigeration for at least a week.
Preparation
In a large pot, bring salted water to a rolling boil. Add the
pasta and cook until al dente. If you are adding the
optional ingredients, add the green beans and diced
potatoes to the pot about 5 minutes before the pasta
is cooked. When done, reserve a small amount of the
cooking liquid, then drain the pasta and vegetables.
Place the pasta (and vegetables, if using) in a large
bowl; toss with the pesto sauce. Add some of the
reserved cooking liquid to the bowl, allowing the
pesto to coat the pasta. Top with Parmigiano
Reggiano cheese if desired.
Grilled fish can be prepared very simply or with a variety of ingredients, marinades, and sauces.
This preparation is intentionally simple to highlight the relationship grilled fish has with the
wines in the exercise. Any type of firm fish can be used.
Ingredients
2 lb (.90 kg) firm fish fillets
1 /4 c (60 ml) extra-virgin olive oil
Juice of 1 lemon or lime
Salt
Freshly ground black pepper
Food Item: Classic Hollandaise Sauce
Yield: 1 cup (240 ml)
Preparation
Brush fish fillets with olive oil and sprinkle with the citrus
juice. Place the fish fillets on a well-oiled grill or in a
well-oiled grill basket. Grill the fish over moderately
high heat until just cooked. Serve immediately.
Hollandaise is a classic sauce made from an emulsification of egg yolks and butter. The sauce
is typically served over vegetables or fish, and is a main element of Eggs Benedict. It is
important that the sauce not be prepared more than a few minutes prior to service to ensure
food safety. The sauce can only be held at room temperature after preparation, and given the
ingredients involved, bacteria can grow rapidly in this environment. During preparation, it is
important to use a double boiler to keep from ending up with scrambled eggs or having the
sauce ‘‘break’’ during preparation. Instant Hollandaise sauce can be purchased in most grocery
stores. While in my opinion it is nothing like the real thing, instant Hollandaise has similar
flavor characteristics and will do in a pinch for the purposes of this exercise.