Chili Beef on Endive Leaves

Zest is one of my all time favorite cookbooks. It's full of delicious-looking food and the book is broken down into segments according to flavors such as Savour (rosemary, basil, sage. parsley, mind and thyme), Tang (lemon grass and lime), Seasoned (salt and pepper), Piquant (chili and ginger), Zesty (oranges and lemons), Aromatic (cumin and coriander), Fragrant (cinnamon and saffron) and Ambrosial (sugar and spice). Not only are the recipes easy to follow, there's a section on nearly every page called, Fresh and Fast, and it is here you get tidbits of information about the recipes on that page showing how to use the ingredients in a different way.   A cookbook to refer to on many occasions!

Serves 4 to 6 as a canapé
recipe from Marie Claire Zest
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6 tablespoons peanut oil
6cm (2 1/2 in) piece fresh ginger, peeled and julienned
500g (1 lb) lean beef mince
3 large red chilies, seeded and freshly chopped
2 garlic cloves, crushed
1 teaspoon balsamic vinegar
1 teaspoon sesame oil
2 teaspoons soy sauce
4 tablespoons oyster sauce
10 basil leaves, finely sliced
4 whole witlof (chicory, Belgian endive) washed and leaves separated

Put the peanut oil in a frying pan and heat over medium-high heat. Add the ginger to oil and, once it begins to turn crisp and golden, remove and allow to drain on paper towel. Drain most of the oil, leaving just a little to coat the pan, and reduce heat to medium. Add the mince, chili, garlic and sesame oil to the hot pan and stir-fry until the meat is cooked and beginning to turn brown. Add the vinegar, soy sauce and oyster sauce and cook for a further 1 - 2 minutes before adding the basil leaves. Spoon the warm beef mixture into the endive leaves and top with the fried ginger.

The Culinary Chase's Note: The fried ginger really lifts this already amazing canapé. An easy dish to make and is sure to delight friends and family.

By The Glass Wine Tasting Note: Here is a case where red meat and red wine certainly don't mix. The inherent spice of this dish will be the foil of all but the lightest and fruitiest reds. Believe it or not, an off-dry Riesling with sufficient character to handle the intensity of this dish could work her. This doesn't mean any $12 dollar cheapie mind you. Look to the great Rieslings from the middle Rhine for their combination of bright flavours, subtle sweetness and invigorating acidity. Better choice is to go to North America's west coast - not for a fine wine but a fine West Coast Pale Ale - big hoppy style with enough floral hoppy intensity to partner the strong flavours of the dish.

Crab Cakes

This is the way I enjoy crabmeat. For me, unless you are talking about Alaskan King Crab, the joy of eating crab is flattened by the tedious and laborious work required for the little amount of meat you get.  Crab is one of the most delicate of seafood tastes and is rich in minerals such as calcium, copper, zinc, phosphorus and iron, while having lower levels of fat and carbohydrates.

Makes 16 cakes
recipe adapted from Chatelaine
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2/3 cup mayonnaise
1 egg, lightly beaten
1/4 cup finely chopped fresh parsley or tarragon
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce
440g container lump crab meat, drained and chopped or 4 120g cans chunk crabmeat drained
3/4 cup panko bread crumbs
1 teaspoon lemon juice
1/8 tsp smoked paprika
1 lemon, cut in wedges

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco. Gently stir in crab just until combined. Scoop out 1 heaping tablespoon crab mixture, roll in panko, and form into 1-inch thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 inch apart.  Lightly spray or brush tops with oil.

Bake in center of preheated oven for 10 to 12 minutes. Turn cakes over and continue baking until light golden, about 5 more minutes. Let stand on baking sheet for 5 minutes before removing to a large platter. Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.

The Culinary Chase's Note: YUM! These have to be the best tasting crab cakes!  What I like most about this recipe is that the cakes are baked and not pan fried.  When purchasing crabs, they should have a fresh, salt water aroma; avoid those that smell sour or extremely fishy. Thawed, cooked crab should also be odor-free, and thawed only on the day of sale.

By the Glass Wine Tasting Note: There's nothing like the delicate sweet and salty contrast of fresh crab. This balance is mimicked in the best German and New World interpretations of Riesling by these wines' synergy of orchard fruit flavours and citrus-like acidity. Germany continues to deliver the classics but a refreshing alternative are the balanced efforts of producers on the northern tip of New Zealand's North Island in the Marlborough and nearby Nelson wine regions. The sweet fruit character of Riesling is an ideal counterpoint to the saltiness of fresh crab while the delicacy of the grape won't overwhelm the subtle flavours. For those looking for a little more weight and power in their Riesling, go across the pond to Oz where producers make lime scented, full-bodied and dry versions in the Clare Valley. For these crab cakes, you might want to go a touch lighter and enjoy an Eden Valley Riesling from a producer such as Grosset.

Chicken and Okra Stew (Kotopoulo Me Bamies)

I enjoy reading the food blog of my Greek blogging friend, Peter.  His stories and recipes of all things Greek always remind of when we vacationed there.  Obviously I've had chicken, tomatoes and potatoes before, but the way Peter combines them with the spices he uses makes it very different to what I grew up with.  I was first introduced to okra (bhindi) in Indian cuisine and later in gumbo.

Okra comes from the same family as cotton, hibiscus and mallow. It grows in tropical regions and is widely eaten in Africa, India, the Middle East, the Antilles, South America and Louisiana.  Okra is at its best when it reaches 5-10cm in length (larger ones become tough and fibrous). Because okra contains a sticky substance with thickening properties, it is useful in soups and ragout, as well as in the popular dish gumbo. Okra has a subtle flavor similar to eggplant and asparagus. It was introduced to Brazil in 1658 and entered North America with the slave trade.

Okra is also known as: Lady's Fingers, gombo, gumbo, quingombo, okro, ochro, bamia, bamie, quiabo. In Spanish okra is quibombo; the French word is gombo, bamia or bamya, in India it is bhindi, and in the eastern Mediterranean and Arab countries bamies.

Serves 4
recipe adapted from Kalofagas
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1 whole free-range chicken (cut into segments) or 4 chicken/thigh segments
250g of small, fresh okra, rinsed and trimmed (remove the stem and the tip without cutting the pod itself)
1 large onion, sliced
4 large, very ripe tomatoes, passed through a box grater
5-6 cloves of garlic, sliced
1/2 cup extra-virgin olive oil
1/2 bunch of fresh parsley, chopped
4-5 whole allspice berries
8 medium-size potatoes, peeled

Preheat oven to 190c (375f).  Rinse chicken segments and season well with salt and pepper.  Pour water over the chicken with just enough water to cover.  Bring to a boil. Reduce to a simmer and cook for another half hour, skimming the fat all the while. Remove the chicken from the pot and place in the bottom of a baking vessel.  Scatter potatoes around the chicken.  Reserve the stock.

In a large skillet, add olive oil, onion and some salt and sauté 7-10 minutes or until just translucent. Add okra and sauté for 5 minutes. Add tomatoes, garlic, allspice berries and chopped parsley and stir and simmer for 5 minutes. Add just enough of the reserved stock to cover the okra. Gently stir. Pour the contents of skillet (okra, onions and tomatoes) over the chicken in a baking vessel. Season with salt and pepper, cover and place in the pre-heated oven for 30 minutes. Take the cover off and bake for another 15 minutes. Allow to cool for 5-10 minutes and serve.

The Culinary Chase's Note: Simple ingredients but so delicious it's almost impossible to say no to seconds!  Choose young pods, free of bruises that are tender but not soft. If overly ripe, Okra will become fibrous and sticky which is not a nice combination.

Chocolate Pots de Crème

Chocolate (cacao) was cultivated in Mexico, Central and South America and dates back to around 1100BC. It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe in the 16th century and before that no one in Europe had ever heard of chocolate. The first chocolate house opened in London in 1657. Chocolate in its solid form was invented in 1847 by Joseph Fry & Son. Today, the chocolate industry is a steadily growing, $50 billion dollar-a-year worldwide business centered around the sale and consumption of chocolate.  In the US alone, it is projected that chocolate sales forecast is estimated to reach $18 Billion by 2011.  Dark chocolate has some health benefits when eaten in moderation over white or milk chocolates mainly because the raw cocoa is processed the least to produce dark chocolate.  However, before you indulge remember this,  dark chocolate is still a source of calories, fat and sugar so consume in moderation.

Serves 6
recipe adapted from Relaxed Cooking with Curtis Stone
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1 2/3 cups heavy whipping cream
1 1/4 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate (70% cacao), coarsely chopped
6 large egg yolks

Preheat oven to 250 degrees F.

In a medium saucepan, combine cream, milk, sugar, and vanilla. Whisk to blend and bring to a boil over medium heat. Add chopped chocolate and whisk until all chocolate has melted. Remove from heat.

In a large bowl, lightly beat egg yolks. Then, in a slow, steady stream, add chocolate-cream mixture, whisking until smooth. Divide mixture among 6 ramekins or small custard bowls (about 6 ounces each), and place them in a large high-sided baking dish or baking pan. Make a bain-marie, or water bath, by pouring cold water into baking dish so it comes halfway up sides of ramekins or custard bowls.

Cover tightly with foil and bake on center rack 50 minutes to 1 hour, or until custards jiggle slightly in center when gently shaken (custards will thicken as they chill). Let cool to room temperature and then refrigerate until cold. Serve cool.

The Culinary Chase's Note: An elegant, no-fuss dessert!  I love dark chocolate over milk chocolate and prefer dark chocolate to contain 70% cacao.  Anything higher than 70% tends to be too bitter for my liking.

By The Glass Tasting Note: Chocolate desserts such as this are so seductively delicious that the romanticism of food and wine pairings sometimes overwhelms deductive reasoning. Chocolate just isn't that wine friendly. While the occasional Port and chocolate pairing is a good marriage, where the chocolate and beverage alcohol relationship gets really steamy is when matched with beer. Beer styles such as Porter, Stout and Barley Wine (not a wine but a sweet, high alcohol beer style) have a natural affinity to chocolate. In fact, these beers are made using a high percentage of chocolate malt; that is malt that has been dried at high temperatures which provides the malt a roasted coffee and chocolate character. For this dessert a sweet and creamy Oatmeal Stout would make a sensuous pairing.

Slow-braised Pork Belly with Orange and Soy

It seems like forever since I last had a Chinese meal. Pork belly is very popular in Chinese cuisine and it was in Hong Kong that I had my first introduction to this humble cut of meat.  If you are still not sure what pork belly is, it's where our bacon comes from. Braising makes this meat melt in your mouth, fork tender and is complimented by the sauce. Jamie Oliver has a scrumptious recipe for pork belly roast and check out Almost Bourdain's recipe for Chinese Style Twice-Cooked Pork Belly.  For more pork belly recipes, click here.

Serves 4
recipe adapted from Australian Gourmet Traveller
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1kg piece of pork belly
1¼ cups beef stock
½ cup dark soy sauce
¼ cup mirin
juice and grated rind of 1 orange
2.5cm piece of ginger, peeled and cut into julienne
2 cloves of garlic, sliced
2 fresh, small red chillies
1 tablespoon grated dark palm sugar
4 star anise
1 cinnamon stick
500g bok choy or choy sum, trimmed and sliced
Steamed rice, to serve

Cut pork into 12 pieces, place in a large flameproof casserole, add enough water to cover, and bring to a boil, then simmer gently for 20 minutes. Drain and return pork to casserole. Add stock, soy sauce, mirin, orange juice and rind, ginger, garlic, chillies, sugar and spices. Add just enough water to cover pork. Bring to the boil, lower heat, cover and simmer gently for 1½ hours, then remove lid and simmer uncovered for 25 minutes.

Add bok choy or choy sum to pork mixture and cook for another 5-6 minutes or until vegetables are just wilted.

The Culinary Chase's Note: I love how my kitchen was filled with amazing aromas. A meal that will have your family and friends asking for seconds! My kind of comfort food.

By The Glass Tasting Note: There's nothing more refreshing than a cold beer to cool the fire of Chinese cuisine but when wine is in order Viognier makes for an inspired choice. Veer away from drier French versions and opt for the floral, spice and voluptuously fruity styles made in California and Australia. Yalumba in Australia is a Viognier specialist, while there are numbers of exciting producers that can be found along California's Central and Southern coasts.

Fresh Linguine with Garlic Shrimp and Homemade Pesto

Making your own pesto is quite easy and using a mortar and pestle is by far, the best way to achieve a good-tasting pesto. The circular movement of the pestle squeezes rather than crushes the basil leaf thereby helping to release its aromatic oils. In John Dickie's book, Delizia!: The Epic History of the Italians and Their Food, he wrote that pesto was originally used mostly to flavor vegetable soups. It wasn’t until 1910 that it began to be used as a sauce for pasta. Earlier versions of pesto used parsley or marjoram instead of basil, and did not include the pine nuts. Pesto is a perfect partner for pasta but is also at home dolloped on soup, mixed with cream cheese and spread on a bagel, stirred into risotto, add pesto to chicken breasts baked in the oven, in a cream sauce, mixed with mayonnaise, on gnocchi or use as a pizza base to name a few. 

Serves 4
recipe adapted from Relaxed Cooking with Curtis Stone
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Pesto:
1 ½ cups (lightly packed) fresh basil leaves
½ cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

12 cherry tomatoes on the vine
4 tablespoons extra virgin olive
Salt and freshly ground black pepper
9 ounces fresh linguine (from the dairy case)
2 garlic cloves, minced
20 large shrimp, peeled and deveined
Parmesan shavings (for garnish)

To make the pesto, squeeze the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you don’t have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, squeezing until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set it aside.

Preheat the oven to 450°F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes, or until heated through. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking for about 2 minutes, or until al dente. While the linguine cooks, heat the remaining 3 tablespoons of olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture.

Drain the linguine, reserving about ½ cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly. Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork letting it mound in the center of a plate. Repeat. Arrange the shrimp and roasted tomatoes around the pasta. Garnish with the cheese and serve.

The Culinary Chase's Note: I usually make more than what the recipe calls for and freeze the rest in ice cube trays for later use. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.  A scrumptious meal ready in under 30 minutes. Lovely!

By The Glass Tasting Note: There's a wonderful delicacy to this Italian inspired pasta dish. The perfect wine needs to share the dish's sense of simplicity and freshness. Italy's coastal appellations offer up a surprisingly stylish mix of fragrant and fresh whites including Vermentino from Tuscany (Guado al Tasso's is a revelation), Verdicchio from the Marches (look for La Monseca Verdicchio di Matelica) or go head to Campania and order up a bottle of Falanghina; the white wines of Marissa Cuomo from the little known Furore area in the Amalfi Coast are well worth hunting for.

Chives' Mustard Pickles

I love homemade preserves and grew up with my Mom making her own jams, jellies and assortment of pickles. The idea of preserving the flavor of fresh produce from our garden and the taste kept my Mom very busy between August and September. For some, it's a hobby as well as a sense of accomplishment. There’s also something very special about giving a gift that is homemade. The Mason jar was invented in 1858 by John L. Mason. Prior to 1858 canning jars were a glass jar, a tin flat lid, and sealing wax, which was not reusable and messy.  For more information on home canning, click here.  Culinary Arts College also features the 'Top 50 Websites for Learning Self-Canning'.

Makes 7 to 8 litres (or 15 x 500ml Mason Jars)
recipe adapted from Fresh and Local
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10 cups ( 2 1/2 L) diced and seeded English cucumbers (see note)
3/4 cup (180ml) rock salt
5 cups (1.25L) boiling water
5 cups (1.25L) diced onions
1 cup (250ml) minced red bell pepper
1 cup (250ml) minced green bell pepper
4 stalks celery, minced
3 tablespoons (45ml) whole yellow mustard seeds
4 tablespoons (60ml) dry mustard
4 tablespoons (60ml) turmeric
1 tablespoon (15ml) crushed fenugreek
1 tablespoon (15ml) cumin
2 tablespoons (30ml) ground black pepper
6 cups (1.5L) white vinegar
8 cups (2L) white sugar
1 cup (250ml) cornstarch

Note: To properly prepare cucumbers, slice lengthways and, using a spoon, remove pulpy seeds from the center. Do not peel. Dice into pieces about 1/2 inch (1cm) square.

Add salt to water and bring to a boil. In a large container, pour salted water over cucumbers, onions, peppers and celery and let stand for 2 hours. Drain and set aside.

In a large pot, combine spices with vinegar and sugar. When thoroughly mixed removed 2 cups (500ml) and set aside. Add vegetables to the pot and bring to a boil. Reduce heat to medium and cook for a minimum of 15 minutes to remove as much excess water from the vegetables as possible. Make a slurry of of cornstarch and reserved vinegar/sugar mixture. Increase heat again to high and resume the boil. Add cornstarch slurry and stir continuously until pickles and sauce thickens. Simmer for 3 minutes, and proceed to jarring in sanitized containers. It is always best to follow the manufacturer's directions for sterilizing Mason jars and lids.

The Culinary Chase's Note: Craig Flinn, author and chef, said 'this recipe was developed after tasting dozens of types of mustard pickles from village markets all over Nova Scotia. The result is a spoonable chutney-style pickle rather than the large chunky variety'. The only thing I would alter next time I make this is to add cauliflower but other than that, this recipe is a definite repeater. Mustard pickles can be used as a side for roast beef, ham or chicken dinners, a condiment for burgers, and as a spread on a meat sandwich.

Crab and Tenderstem Tagliatelle

Tenderstem (aka broccolini) is a member of the Brassica family and related to Brussels sprouts, cauliflower and cabbage and is is a cross between broccoli and Chinese kale. Tenderstem originates in Japan.  The flavor is sweet, with notes of both broccoli and asparagus. For more tenderstem recipes, click here.  A deliciously light meal that was easy to prepare and full of nutritional goodness!

Serves 2
recipe adapted from TasteItalia
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300g tagliatelle
3 tablespoons extra-virgin olive oil
200g tenderstem broccoli, chopped
2 garlic cloves, peeled, finely sliced
3 tomatoes, seeds removed, diced
100g white crab meat
grated zest and juice of 1/2 a lemon
handful of basil leaves, finely chopped
salt and freshly ground black pepper

Bring a saucepan of salted water to the boil and cook the pasta according to packet instructions, until al dente. Heat 2 tablespoons oil in a frying pan over medium heat, then add the broccoli and garlic, and fry until broccoli is tender, and coloring slightly on the tips. Increase the heat and add the tomatoes to the pan. Fry for a minute, then add the crab meat, lemon zest and juice. Toss gently until the crab is heated through. Season. Drain the tagliatelle, then add to the broccoli sauce with the basil and remaining olive oil. Serve immediately.

The Culinary Chase's Note: There are times when I plan to make a dish and find out that the food item(s) I want to buy isn't in the grocery store! This is a pet peeve of mine. It also always makes me wonder how much carbon footprint I've just created chasing a few ingredients around town. Broccolini wasn't to be found but I did see rapini which I have always wanted to try. I'm glad I tasted the rapini before adding all of it to the pasta dish as it was quite bitter.  When in doubt, use broccoli if you can't find tenderstem.  Reserve some of the pasta water as you may need to add a tablespoon or two to keep the noodles moist.

Lamb Stew with Rosemary Dumplings

A hearty stew to welcome the onset of Fall! Lamb is a staple in cuisines throughout the world including Turkey, Greece, New Zealand, Australia and countries of the Middle East. It is usually available in five different cuts including the shoulder, rack, shank, loin and leg. If you enjoy stews, click on any of these links: Swordfish in Tomato Sauce, Fast and Intense Gumbo, Fisherman's Stew, Hunter's Chicken Stew, Eggplant and Beef Stew, Old Fashioned Beef Stew with Herbed Dumplings.

Serves 6
recipe adapted from Canadian House & Home
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3 lbs. boneless lamb shoulder, cut into 2" cubes
2 tablespoons flour
salt and pepper
dash of cayenne pepper
2 tablespoons olive oil
2 onions, chopped
3 shallots, chopped
2 tablespoons tomato paste
pinch of sugar
1/2 cup water
2 cups dry red wine
3 large carrots, cut into 1" pieces
1/2 cup frozen peas

Dumplings:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
pepper to taste
1/2 teaspoon dried rosemary, minced well
3 tablespoons vegetable shortening
3/4 cup water (approximately)

To make the stew, trim any fat or gristle off lamb cubes. Mix flour with salt, pepper and cayenne, toss with lamb, and pat off any excess. In a large pot, heat olive oil over high heat, then toss in cubes of meat, turning them every so often so that they are well browned. Make sure not to crowd the pot. You will have to sear the meat in a couple of batches. Once all the meat is browned, return all meat to pots, reduce heat to medium and add chopped onions and shallots, let sweat with the meat for several minutes. Add tomato paste and sugar, and stir in the water, scraping any browned bits from the bottom of the pan. Cook for 5 minutes. Then add wine, stir, and bring to a boil. Taste for seasoning, adding more salt, pepper and sugar if needed.

Reduce heat to a low simmer, cover the pot and let stew cook for 2 hours, stirring about every 20 minutes. After 2 hours, toss in carrots and frozen peas, and cook for 10 minutes. If the stew gets a little dry at any point, add a bit more water.

To make the dumplings, in a bowl mix together the flour, baking powder, salt, pepper and rosemary. Add the shortening, mixing it in with a fork so it breaks down and the mixture looks grainy. Slowly add the water until dough is light but solid and can be easily dropped from a soup spoon.

Remove the pot lid and stir. Wet a soup spoon and scoop up mounds of dough, and drop into stew. Space dumplings out around the perimeter first, then working your way in. Do not stir! Cover pot and allow dumplings to cook for 20 minutes.  Serve immediately.

The Culinary Chase's Note: A rich, flavorsome stew topped off with delicious rosemary dumplings. I love the flavor of fresh rosemary and added this in lieu of dried. I added a cartouche (round cover made of greaseproof paper) which I placed on top of the stew before adding the cover of the pot.  This made the meat ultra tender.

Marinated Grilled Pork Chops

It's been a sweltering heat wave the past two weeks and to be honest, cooking in a non-air conditioned kitchen when the temperature inside is 32c makes me less an enthusiastic cook. However one must eat so this dish was very easy to prepare and less to clean up afterward. Pork is an excellent source of protein, vitamin B2, B12 as well as a good source of riboflavin.

Serves 2
recipe adapted from Absolute Recipes
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2 butterfly pork loin chops
1 clove garlic, minced
1/4 cup steak sauce
1/2 cup beer

Mix garlic, beer and steak sauce together in a dish and add chops. Marinate no more than 2 hours. Grill for 8 or 10 minutes depending on thickness of pork.

The Culinary Chase's Note: An easy marinade to whip together and the end result is a moist and delicious chop. Butterfly loin chops are boneless chops cut from the eye of the loin. Today’s pork is so lean that overcooking makes it tough.

By the Glass Tasting Note: I love the versatility of pork. It absorbs flavours so well and lends itself to a variety of preparations. It is a similar story when pairing it with wine. It can be paired with off-dry aromatic whites when seasoned with Asian spices but in this case where it is grilled, look to any number of medium to full-bodied red wines with lots of fruit character and mild or supple tannins or full-bodied white wines with some pronounced oak tones along with creamy textures such as "old-school" California Chardonnay. For this dish, I would opt for a Rioja Crianza or Reserva from Spain. If you have one with a little bottle age, you'll find it will provide you with a wine with some oaky aromatics, cherry fruit and an absolutely silky texture.