This book is printed on acid-free paper.
Copyright 2011 by Jill Silverman Hough. All rights reserved.
Photos 2011 by Lucy Schaeffer.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as p;ermitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.
For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com.
Library of Congress Cataloging-in-Publication Data
Hough, Jill Silverman.
100 perfect pairings : main dishes to enjoy with wines you love / Jill Silverman Hough.
p. cm.
Includes index.
ISBN 978-0-470-44634-8 (cloth); ISBN 978-1-118-19969-5 (ebook); ISBN 978-1-118-19968-8 (ebook)
1. Cookery. 2. Wine and wine making. I. Title.
TX7714.H692 2011
641.5--dc22
2010010790
Printed in China
10 9 8 7 6 5 4 3 2 1
To my awesome, incredible, amazing, perfect dad, who I love more than words can say
acknowledgments
J udy Washington, Im so very, very lucky to be the recipient of your incredible generosity. Thank you for your time, your taste buds, and your friendship. Im better for all three.
To my fabulous recipe testersLori Adleman, Kate and Allan Aks, Kay Austin, Melissa Austin, John Danby, Pam Crowley Fischer, Lynn Forsey, Randy Guerrero, Michael and Lanniece Hall, Janie Duthie Humphrey, Rhodora Javier, Jan Kroeger, the McIver family, Meredith Medin, Rachel Meserve, Deirdre Spero Nair, Susan and David Norman, Susan Pruett, Keven Seaver, Andrea Stupka, and Suzanne S. Youngwhether your specific feedback is included in these pages or not, know that you contributed to this book, and me, a thousand-fold. Thank you for ridiculously spending your spare time helping me to do my work. You are angels.
To my amazing agent, Jennifer Griffin, and everyone at the Miller AgencyIm honored to work with you. Truly.
To Linda Ingroia, Liz Britten, and everyone at Wileythank you for your patience, your wisdom, and your expertise. Thanks, too, to the Wiley publicity department, for taking such good care of me.
To Lucy Schaeffer, Simon Andrews, Penelope Bouklas, and their talented assistantscould my recipes be any more beautiful? I think not, and I thank you.
Elizabeth Van Itallie, I love your gorgeous book design.
And to Mia Malm and Constellation Winesmany thanks once again for your wine donation.
Finally, thank you to my family for giving me the gift of good food. Thank you to my husband for being there for every bite and sip. And Ive said it before, but theres no saying it thats enoughthank you to my friends and family for your love and support, in this and all things. Thank you all, mostly, for the wonderful life I lead. I love you.
about this book
H eres the thing that most food and wine books dont tell you: You dont have to be a food and wine pairing expert to thoroughly appreciate and enjoy good combinations of food and wine.
Its kind of like saying that you dont have to be a mechanic to enjoy driving a carpretty obvious, right?and yet most food and wine books would have you believe that you have to first learn food and wine pairing before you can do food and wine pairing and then enjoy great combinations of food and wine.
I say theyve got it all wrong. You dont have to know all the dishes that pair well with, say, Cabernet Sauvignon, or why they do, to make one of them and say, Damn, thats good! as you enjoy it with a glass of Cabernet.
So with this book, you get to cut to the chase. Like my original 100 Perfect Pairings book featuring small plates recipes, all you have to do is open to the Cabernet chapter, pick a recipe, make it, and pour yourself a glass of Cab as you sit down to eat.
Its that simple.
Also like my original book, this one covers twelve of the most basic wine varieties, wines you can find almost anywhere you shop. There might be a variety or two that are new to you, but theyre good food wines worth knowing.
And every recipe in each chapter will go with every bottle of that wine variety. Some recipes might work better with certain styles of, for example, Sauvignon Blanc, but theyll all work with Sauvignon Blanc. If you know that your particular bottle of Sauvignon Blanc is grassy or that its citrusy, great. If not, dont worry about it.
At all.
Varietal Names: We Say pinot noir, They Say Burgundy
In the United States, we label our wines varietally, or by the type of grape that was used to make the wine, like Chardonnay or Pinot Noir. And so the recipes in this book are divided by those varietal names. In other parts of the world, though, wine might be labeled by where its from. French Burgundy, for example. To know what wine variety that might be like, youd have to know that in Burgundy, they grow mostly Chardonnay and Pinot Noir grapes. So red Burgundy is essentially what wed call Pinot Noir.
But you dont need to remember that. At the beginning of each chapter is a list of other names the wine can go by.
so what exactly is a perfect pairing?
Some say a good food and wine pairing is one where neither element overwhelms the other, where theyre complementary.
Some say a good food and wine pairing is one where the food doesnt change the taste of the wine, or if it does, it changes for the better. To test this, you take a sip of wine, you take a bite of food, and then you take a sip of wine againand the second sip doesnt taste different from the first. Or if the wine does taste different, it tastes betterthe bitterness was softened, for example.
I say it doesnt have to be that scientific. All you have to do is try a food and a wine together and you either like the combination or you dont.
A perfect pairing is your call.
does every pair have to be perfect?
I recently went to a fantastic dinner party. The table groaned with delicious things to eat and drink. Did they all go together perfectly? Not at all. Did we care? Not at all. We were too busy talking, laughing, eating, drinking, and enjoying our hosts hospitality.