So I am back from vacation and I want to cook! I have not cooked (outside of eggs and toast) for the last week and I missed it. Waking up to very chilly temperatures here in Atlanta got me wanting some comfort food. I pulled out Nigella Lawson’s newest cookbook; Simply Nigella, while waiting for my coffee to brew. Thick robe on and coffee in hand, I turned to two recipes that I have been looking forward to preparing, from the Bowl Food section. The first recipe I tried was the Split Pea Soup with chilies, ginger and lime. So, I know my Mom is reading this with her mouth open, LOL. Peas are not anywhere near my favorite food (stop for scene with me as a little girl sitting at the table, because I could not get up until all of the peas were gone). As I have grown up, just a little, I have learned to like split pea soup, although I still don’t like green peas (I even pick them out of fried rice). What was interesting about this recipe is the fact that Nigella uses chilies, ginger and lime, which I could eat everyday. The soup was soooooooo yummy!!! The chilies, ginger and lime added a dynamic flavor profile! I am used to eating split pea soup made with bacon, but I did not miss that flavor. The only modification I made to the recipe was that I used green split peas instead of yellow (the grocery store I went to did not have yellow). I paired the soup with the 2014 Anne Amie Cuvee A Muller-Thurgau from Oregon. I have never tried the grape varietal Muller Thurgau. It is grown throughout the world. It is a cross between the Riesling and Madeleine Royale. It reminded me a little of a sauvignon blanc without the bite. The amazing balance with a hint of honey is why is paired so well with the spice in the soup (When eating something spicy try pairing it with a wine that is a little more fruit forward and has some residual sugar, this wine has .7% of residual sugar, but is still considered dry. The sweetness will help to temper the spice). It was deliciously effervescent and smooth. A true Success!!!!
The next dish I tried was the Stir-Fried Rice with Double Sprouts, red pepper flakes and pineapple. I LOVE Brussels Sprouts and am always looking for new ways to prepare them and new flavor profiles. Pineapples and Brussels Sprouts, REALLY????? Don’t sleep though, it was amazing!! Since I new I was going to be making the split pea soup and trying to prepare two dishes in the same day, I was glad to see a similar flavor profile and some of the same ingredients. I was able to use all of the ginger, limes and scallions, SCORE! I wanted a protein with this dish, so I decided to prepare and Asian Marinated Flank Steak. The cooking time on the rice is quick, so I wanted a protein that was just as quick. The marinade that I used, was soy sauce, honey, canola oil, scallions, ginger, garlic and chilies. I marinated the steak for about 6 hours and cooked it on my grill pan. Sometimes on Sunday nights, I have Chinese Food (carryover from my time in NYC), so this was perfect! I actually drank the same white wine that I had with the split pea soup. Since the flavor profile was similar, I thought; why not! It was so bright and fresh with the Stir Fried Rice and Steak. Another Success! Nigella Rocks!!
SO with a full belly and before I get the itis, I will sign off. We hope that this gives you a little inspiration to try something new and make a meal for yourself and those that you love.
Love and Vines
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