Twitter Recipe #1: Wine suggestions for Anthony's white bean sunchoke purée crostini (and another recipe)

The other day, I was getting ready to cook some white beans, and wanted to take the dish in a different direction than what I usually do. So knowing that I have many friends on Twitter who are well-versed in the culinary arts of the Mediterranean, I tweeted for suggestions while the beans simmered and got many good ideas.

Caroline (aka @gastrolinguista) suggested a Fabada, a bean dish with chorizo and saffron, among other things. I wound up doing a kind of fabada, that evening, with some of my homemade chorizo and dry-cured bacon.

There was also this very simple one from Anthony Nicalo, of Farmstead Wines:

@RemyCharest sweat onion & garlic, add chopped tomato, lightly color, deglaze w wht wine; add beans, and simmer w po rk stock, rosemary, salt

And then, as I dug through the fridge to find my ingredients, I stumbled on a bagful of jerusalem artichokes (or sunchokes) picked from my garden, and a thought went through my head: how does that go with the white beans? So I asked Anthony:

@farmstead I’m getting ideas for a white bean/jerusalem artichoke combo. Soup, maybe? Too sweet? Ideas?
And he replied with this simple and delicious suggestion:
@RemyCharest cook beans tender, simmer chokes in milk /bay leaf tender; lightly saute shallot/garlic add beans/chokes , salt & evoo, puree
Who says cooking is complicated? Recipes that hold in 140 characters or less? Can’t get much simpler than that, really.
I made the purée, alongside the beans-in-cream dish, and even made some sunchoke-white bean-celery soup the next day. I’d boiled a lot of beans. When you feed a family of five…
Anthony has finally posted a little video demonstration of what the purée is all about on the Farmstead Blog. And at the end of his clip, he asks me what we should drink with it. And here’s what I have to say:

To get more info about the wines, click here:

For the 2006 d’Arenberg High Trellis cabernet sauvignon.

For the Inama Soave Classico 2006

For the Anselmi Capitel Croce

For the Matassa El Sarrat

For the Ocone Vigna Pezza La Corte

For the Madam Preston

And as for the fabada-inspired bean recipe, here’s what it looked like on this kind of Twitter Cooking Live  (inspired by Twitter Taste Live) I did as I prepared the dish:

White bean dish on the way. Sauteeing onions and garling, letting them color a bit.
Throwing in a little home-cured chorizo and dry-cured bacon into the pan. Getting broth ready, and a little tomato sauce too.
Poured in the broth, let it boil down and infuse with the chorizo, bacon and onion-garlic flavors, then in with the toma to sauce (home-made)
Meanwhile, simmering some cream with Spanish saffron and a bay leaf, to be added at the end.
Tossed the beans into the onion-garlic-bacon-chorizo-broth-tomato sauce mix. Heat ing up nicely.
Sauteeing some mushrooms with parsley and chives and a bit of salted herbs (a Québec tradition)
Added in the cream and let it simmer for a minute or two.
Serving the bean dish, and throwing a bit of the mushroom and herb mix on as a garnish

We had the dish with a soave from Inama (which is one of my suggestions for the purée, as well). It was fantastic. The kids downed it as fast as their parents. Enthusiastic unanimity around the table. Which is always a cook’s greatest satisfaction.

Now, isn’t Twitter Cooking Live fun? We’ll have to do it again! What do you suggest, Anthony?

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One Comment

  1. Posted December 22, 2008 at 9:19 am | Permalink

    you can find free recipes there http://parecipe.blogspot.com
    thanks

2 Trackbacks

  1. By The taste of oil on April 2, 2010 at 3:21 pm

    [...] olive oil added at the end of a recipe – a few drops on a soup, on a ratatouille or on a sunchoke-white bean purée – can give the whole dish quite a lift. Also, think of the pleasure of dipping good bread in [...]

  2. [...] 140 caractères. On s’était bien amusés à échanger sur la recette, et je lui avais même blogué des suggestions de vin pour aller [...]

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