A Match Made in Heaven

Amanda
First, I want to mention that I had planned to take some wonderful pictures of my experimentation with Deb's recipe for Acorn Squash Fritters. Unfortunately, I seem to have misplaced my camera. Therefore, my descriptions alone will have to suffice.


I took home a bottle of Ercavio Tempranillo Rose. I wish to put to test my inclinations to pair a delicious Rose with the fritters. The fritters were quite straightforward and easy to make. Deb was of course right - definitely use a food processor to grate the acorn squash as it is incredibly hard. This was my first experience working with one. If you've made potato pancakes, it is really the exact same procedure. The consistency of the batter is very much the same. When putting the batter in the pan, as Deb told me, make sure the oil is hot enough. Flatten them out a little with the back of the spatula, and, handle them gingerly when flipping.


As I took the first fritters out of the pan and placed them on paper towels, I proceeded to open the bottle of Rose. As soon as the fritters cooled sufficiently, I took a bite. They were perfectly crispy and a little soft on the inside. The fritters have a little more sweetness than potato pancakes. They really came out nice. I followed my first bite with a tiny sip of wine. Then, another bite, another small sip, another bite, etc. The pairing was actually perfect. This particular wine has a creamy, almost "oily" texture. Lots of berry fruit on the palate. The mouthfeel of the wine in conjucture with the texture of the fritters was a wonderful combination. I have to say I was very pleased.


So, once finished, I had a big plateful of fritters. Knowing I would eat the entire plate if left to my own devices, I knew I had to figure something out. As luck would have it, I was going to a holiday block party later Saturday afternoon. Perfect! I would bring the fritters. I did, and they were enjoyed by everyone! They quickly disappeared! Thanks Deb, for a great recipe!

discoveries

Deborah
Amanda got me thinking about freezing. Her question about how best to freeze bean patties left me puzzled. I don't do much freezing. I cook so much and so often that I rarely rely on freezing as part of my kitchen routine. The biggest problem for me is not putting food IN the freezer, but taking it OUT. By the time I realize that I might want something from the freezer I don't have the time to defrost it. I use my freezer for long term storage of perishable ingredients, particularly things that come seasonally like tomatoes and peaches.

I like to puree mangos when they are in season and freeze for future use.

These little treats, wild picked blueberries will  freeze perfectly well when left whole or pureed.

Pamela Yee at Hook Mountain Growers freezes her home grown tomatillos whole.

SO- I decided to set up a quick test on the bean patties to see what freezing strategy might work best. I made a quick batch of bean cakes from some white beans on hand. I made two patties, rolled one in breadcrumbs and pan fried it, and the other I left without the bread crumbs, un-cooked. Once the pan-fried patty cooled to room temp both patties were put in the freezer. I want to emphasize here that it is crucial to let cooked foods cool completely before freezing, to prevent them from getting soft and mushy when thawed.

Pan fried white bean patty on left, un-cooked patty on the right BEFORE freezing.

Later that day I removed the two patties from the freezer and baked the pan-fried patty in the oven at 400F for 10 minutes. The other patty I rolled in breadcrumbs and pan fried it. The results?

AFTER freezing: Pan fried white bean patty on left reheated in oven and the un-cooked patty on the right after breading and pan frying .

They both came out fine. The one that I pan fried after freezing was definitely moister than the baked patty. That moisture could work against you or for you, depending on what you are dealing with. Bean cakes tend to be a little dry so some moisture is good. I thought they were both fine and either method would work. So I learned something and I understand how freezing meals can really help a busy family get dinner on the table.

Speaking of leftovers, yes, I am still speaking of leftovers. Yesterday I was cooking in a client's kitchen when I came upon a stash of acorn squashes that never got cooked for Thanksgiving dinner. The challenge was to come up with a recipe using the squashes that the whole family would enjoy, their two school aged children included. The idea of acorn squash fritters crossed my mind. I decided to prepare them as if they were potato pancakes and see what happened.  Using the grating blade of a food processor rather than a box grater is essential for this because the squash is HARD. I am happy to report that the recipe was a success.  Grated onions and a little flour and an egg were the only additions. The fritters came out pretty and lacy with a golden orange color and they tasted really sweet and flavorful. I loved them and would definitely try that recipe again.  AND they would taste great with LEFTOVER cranberry sauce!

Acorn Squash Fritters
1 acorn squash peeled and shredded (use a food processor to do this)
1 onion grated
1/4 cup flour
1 egg
1/4 cup canola oil

Mix squash, onion, flour and egg in a bowl. Heat oil in a skillet. When oil is hot, working in batches, carefully drop squash mixture by the tablespoon in to the pan. Flatten each fritter slighty with a spatula. Fry on one side for 5 minutes until golden brown. Carefully turn fritters and cook another 3-4 minutes. Drain on paper towel.

 sometimes a label is just a label

Ok, one more thing. In a prior post I commented on the signage at Whole Foods, complimenting them on their labeling in the fish department, but criticising the labeling of their produce. Well, I have to admit that it had been a while since I actually looked at Whole Food's produce labels and I am here to tell you that they have mended their ways and in fact now list where every fruit and vegetable comes from. So, sorry WF. I am taking it back. I have other issues with the store, but I will save that for another time.
cheers!

Amanda
Deb - great (and educational) post! Two things about the bean patties. I made them last night for dinner. (By the way - they are amazing!) I had some of the bean mixture left over. So, coincidentally, I froze it as well. I shaped two patties and froze them individually wrapped in saran wrap. I wasn't sure at the time when I would get to make the rest, and I didn't want it to go to waste. Turns out, I wanted them for dinner tonight. So, I took them out of the freezer this morning to let them thaw before my return home from work. They definitely got a little mushy. I actually held them over the sink and squeezed them out a bit. (They were much firmer last night). Then, I rolled them in panko. I am enjoying them at this moment and they taste very good. However, I am rethinking my wine pairing. I am not drinking anything at the moment. But now I am definitely thinking Rose - one with lots of fruit and wonderful spice. I have prepared a little salad to go along with the bean cakes. It is a basic but delicious salad of mixed greens topped with a little bit of crumbled Danish Blue cheese, and  a touch of toasted walnut oil, balsamic vinegar and a small amount of Dijon. Yummy! If I only had that glass of Rose!


The acorn squash fritters will be on tomorrow night's menu! I'm thinking a Rose will work with that recipe as well. Perhaps I'll try it out and let you know how it goes!

Lightening up

Deborah
There is not much time before the next round of eating holidays roll in. This week I am going to try to reverse some of the damage I have done to my waistline on the last feast. I am starting to get a little tired of Leftover soup (by poplular demand on the homefront I made a second batch from the very last of the last of the leftover goodies). I am ready for something else.

Black eyed peas are one of my favorite beans (peas?). I love the woody/grassy flavor. There is a depth to them and a lightness. They have a complex flavor for a bean, I guess I am trying to say.

Canned beans work fine in a pinch. I rinse them thoroughly before using.

Bean cakes are very versatile and easy to make and not too heavy in the belly. These come in at just over 100 calories a pop, more or less. Eat them with some salad and even a dollop of that leftover cranberry sauce.

For bean cakes mince the vegetables very small.

Today I used parsley, garlic, onions and celery. Cilantro, bell pepper, jalapeno, chives would work really well too. Grated carrot and zucchini should also be considered.

Mash the peas/beans up and add the chopped vegetables and seasonings.

Form into a patty, roll in breadcrumbs and pan fry in a scant amount of canola oil.

These bean cakes are REALLY good on their own or with a little of the leftover apricot-ginger chutney from Thanksgiving.

Black eyed pea cakes

1 cup of cooked black eyed peas, rinsed, drained and roughly mashed with a potato masher

3 Tbs. onion finely chopped

3 Tbs. celery finely chopped

2 Tbs. cilantro finely chopped

1 garlic clove minced

1 teas. dried thyme

salt and pepper to taste

1/4 cup panko bread crumbs

1 Tbs. canola oil

Combine beans with the chopped vegetables and herbs. Taste to make sure there is enough s &p. You want them to have a bold flavor. Form into two patties and roll in bread crumbs. (If you use a 15oz can of beans you will have enough to form 3 patties)

Heat the oil in a non-stick skillet and pan fry the bean cakes till golden, about 6 minutes per side.

serves 2

Amanda

Those cakes are right up my alley! I make black bean burgers that I read about on an online website that I absolutely love, but I'm ready for something new! When I make the black bean burgers, I double the recipe which comes out to about 12 small patties. I wrap them individually in plastic wrap, and freeze them. Then, I can just take one or two out in the morning before work and thaw them out for dinner. Deb - do you think these would freeze well? Could I freeze them without the panko, and add it once they are thawed? Would love to hear your thoughts on this since freezing portioned-out dishes is my usual M.O.

As for wine - I am definitely feeling inspired! I would love to add jalapeno to this dish because I love a little "kick" to patties like these. I'm thinking a California Zinfandel would work well. I believe there is a context for which all wines are consumed. Different wines are appropriate for different occasions. I would not serve a $100 bottle of Burgundy at a backyard barbeque, no matter how delicious the wine, or savvy the guests. In that context, I would much rather drink a straight-forward, "fun", easy-drinking wine. These patties, to me, are fun and would be wonderful for an impromtu get-together with some friends. Easy to make in a pinch, this recipe is great for last minute plans. A simple, fruity crowd-pleasing Zinfandel would be great. The inexpensive Temptation Zinfandel from Alexander Valley Vineyards is a delicious, food-friendly wine. It has lots of berry flavors, as well as pepper and a bit of earth. A touch of Sangiovese is added to this wine which contributes to the lively fruit quality. The lush fruit will work well with the "zip" from the jalapeno that I would add. The "earthiness" of the wine will also pair well with the "woody/grassy" quality of the Black-Eyed peas that Deb describes. The apricot chutney condiment should also work well in conjunction with this wine choice! Alexander Valley Vineyards wines are readily available. The Temptation, in particular, retails for about $11.99. Can't wait to try this pairing!

old becomes new

Deborah
The best part about Thanksgiving?  Leftovers! Really good leftovers and LOTS of them! I have two soup recipes to share that are perfect for the day (or two) after Thanksgiving. The first soup I actually call Leftover soup. It is adapted from a recipe I found in Saveur magazine several years ago where you take ALL your leftovers and dump them in a pot with water and simmer for an hour. If you are eating turkey, add leftover turkey too. It may be hard to believe, but this soup really tastes good and I am not kidding when I say ALL the leftovers, including stuffing! I described this soup to my sister this morning and she said, um, yuck. Well, fine, don't try it. It is good and you will never know.

These are some of the things I put in my Leftover soup this year from L to R: butternut squash braised in apple cider, swiss chard gratin, leeks baked in mustard cream.

Adding some fresh ingredients like chopped parsley will help bring the soup to life.

This is what the soup looks like while it is cooking. See, not so strange. Hey, my kids ate it and LOVED it.  THAT is the true test!

The other soup has two inspirations, the first being a cup of leftover pumpkin puree that didn't make it into a pie. The other piece is some fiery chili peppers that my sister (yes the same skeptical one) brought home from her recent trip to Vietnam.

My sister brought me some spices from a market in Vietnam, packed in these sweet little baskets. I can't wait to try them all. The chili peppers are insanely good, really fiery and fresh with an indescribable fragrance.

The ensuing soup is a cream of pumpkin with ginger/garlic/chili paste. It is sweetened with leftover applesauce and in this case heavy cream (leftover from the creamed onions) where I might otherwise use coconut milk. This soup's distinctive flavor is a blend of creamy sweet and spicy and it is delicious. It is perfect in small portions as an appetizer because it is so rich.

Making a paste with a mortar and pestle is really fun. You get to POUND your food. Very satisfying.

So look around your kitchen and don't be afraid to put those Thanksgiving day leftovers to good use. These soups will bring yesterday's mashed potatoes to today's new heights.

Leftover Soup
1 onion chopped
1 Tbs. olive oil
1 cup of stuffing
1 cup of mashed potatoes
1 cup of baked squash
1 cup of gravy (optional for vegetarians)
1 cup of cooked turkey meat (optional for vegetarians)
1 cup of any cooked vegetable
6 cups of water or stock
1/2 cup chopped parsley
salt and pepper to taste


Saute chopped onion in olive oil in a large soup pot. When onion is softened and golden add all the remaining ingredients and simmer for one hour. Taste to adjust seasoning. Serve over cooked macaroni or noodles if you like!

Pumpkin Ginger Soup
1 inch of peeled fresh ginger
3 garlic cloves
2 dried chili peppers
1 Tbs canola oil
1 cup of pumpkin puree
1/2 cup applesauce
4 cups water
1/2 cup heavy cream or coconut milk
With a mortar and pestle pound ginger, chili and garlic into a paste (or use a blender, adding a Tbs of water to make the paste). Heat oil in soup pot and saute ginger paste for five minutes till it starts to turn golden. Add the rest of the ingredients except the cream and simmer for 15 minutes till the flavors are blended. Taste to see if the flavors are balanced. Add salt or a teaspoon of sugar to get the right blend. Put the soup in a food processor or food mill to puree. Put pureed soup back into the pot and add the heavy cream or coconut milk and bring soup up to a simmer. Serve hot!

Amanda
Well, the first one does sound "different", but I could definitely see why it would be delicious. On Thanksgiving, I like to make a "mish-mosh" of all the different flavors on my plate, letting every dish blend into the other. I scoop up a little of everything in each bite. So, why wouldn't this soup taste good? That's exactly what it is. And, it makes my job of wine pairing very easy! I would enjoy the same wines I would have with my Thanksgiving feast! Deb - there was no cranberry sauce in your soup. What are your thoughts on adding it? Just curious! So, getting back to the wines - I would choose a buttery, rich Chardonnay and/or a fruit forward, soft and elegant Pinot Noir.


The pumpkin ginger soup sounds outrageous! I definitely will give that a try. To pair a wine with anything, again, you must look to the seasonings, spices, herbs, and sauces. Pair the wine with those elements. The ginger, chile and coconut milk ingredients are reminscent of Thai cuisine. Certain wines have an afinity with Asian flavors. Look to a Gewurtztraminer, with wonderful flavors and aromas of lychee fruit and spice. I think this combination would be absolutely fabulous! Hugel makes outstanding Gewurtztraminer as does Schaetzel. As I often mention, always ask your local wine shop for recommendations.  But my advice would be to look to Alsace, France for a spectacular example of this incredibly aromatic, wonderful varietal.

I'll Drink To That

Amanda
Every holiday and family get-together, I am assigned the task of creating the wine list. It is not a job I take lightly, for I love being afforded this honor! While I would not label my relatives "aficionados", they certainly enjoy wine. They are quite savvy when it comes to the usual varietals like Chardonnay, Cabernet Sauvignon, Merlot, etc. But I take the holidays as opportunities to introduce them to something they would not have chosen on their own.


But Thanksgiving is different. Most often, I do not choose something aside from the usual varietals. This is simply because I know what works best with the traditional Thanksgiving fare. In response to Deb's last post, I received a question regarding Beajolais Nouveau, so I thought I would address this first. Like Champagne is to New Year's; Beaujolais Nouveau is to Thanksgiving. The annual release of this holiday staple occurs on the third Thursday in November, every year. The vintage typically does not matter - the release of this wine is preceded by enormous marketing campaigns. However, the 2009 vintage is different - it produced better-than-average Beaujolais, and the Beaujolais Nouveau is just a preview of the great quality of this vintage in France. I tasted it last week upon its arrival - and it is indeed very nice. Beaujolais is fresh, and bright, but not always very complex. It is a simple, easy-drinking wine which is always fun to include at Thanksgiving. To read more about this vintage of Beaujolais Nouveau, check out the article in The Wine Spectator.

This year, I will bring my favorite choices of Prosecco or other sparklers for starters; Chardonnay and Pinot Noir for the meal. My usual Prosecco is the La Marca from the Veneto region in Italy. Prosecco is perfect for sipping alongside cheese and crackers, dips and crudite. For Chardonnay, I will be bringing the Morgan Santa Lucia Highland Chard from California. It is delicious, rich and intense with a wonderful, buttery mouthfeel. The subtle oak flavors are not too overpowering for traditional Thanksgiving dishes.


The Stephen Ross Central Coast Pinot Noir will be my choice of red for this year's feast. It combines wonderful red fruit flavors, spice, and earth. The palate is rich and creamy with soft tannins. This delightful Pinot Noir is a huge crowd-pleaser to boot!


For Thanksgiving, I like to keep it simple. Chardonnay and Pinot Noir are my sure-fire "go-to" wines for this festive get-together where wine typically takes a back seat to food. At least at my house. It's usually all about the food.


To everyone and their families, have a wonderful holiday!

getting ready

Deborah
The countdown has begun for what many consider to be the biggest cooking holiday of the year. Everyone is thinking about food right now, from what to cook to what to eat (and what not to eat), how to organize everything and to how to afford it all.  Here are a few finds I would love to share with you to keep your holiday smooth and happy.

Michael Natkin has done it again. I came across his recipe for Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar and I think it is perfect for the holiday. I featured Michael's recipe for leek fritters a while back. He is a regular contributer to the web site Serious Eats and he has his own blog Herbivoracious. His Brussels sprouts recipe looks easy and delish and I think it is worth a try.

Katie at Party in my Pantry offers up a great cranberry sauce (she is calling her recipe chutney) that is also simple and delicious. Cranberry sauce is really so easy to make. I urge you, if you have any doubts, to try making it yourself rather than from a can. You will NEVER go back, I promise you.

I am stocking up on all sorts of ingredients right now:

Patel Brothers supermarket in Jackson Heights, Queens sells nuts by the pound at VERY reasonable prices. Can you see the price tag on these pecans? $5.99 per pound!! My local supermarket is selling them for $9. I will be making pecan pies with them. I made the dough today, rolled it out and put it in a pie tin and stuck it in the freezer till I am ready to bake.

Butternut squash will store in a cool dry place for weeks. I am going to braise them with apple cider . Don't get discouraged with the peeling. Cut the squash into smaller chunks before you peel,  they will be easier to handle that way.

Speaking of peeling. My family insists on mass quantities of mashed potatoes for Thanksgiving. Normally I would leave the skin on the potato for a rough mash with herbs, but that would be rejected by the familial purists on this occasion. SO, I peel and quarter the potatoes the day before and store them covered in water in the fridge overnight. Drain and refresh with clean water on the day of and cook as you would. I put my cooked potatoes through a hand cranked food mill for a really nice texture.

Small pearl onions baked in cream look especially pretty in three colors. Don't be afraid to mix things up a bit. I got these as a trio at B.J.s. I use the same mustard cream sauce for them as I use on my baked leeks.

Don't forget to combine varieties of apples when making a pie or apple sauce for a more complex apple flavor. These are macs and granny smith, a classic combo.

For a really pretty garnish I love to use pomegranate seeds. These were 2 for $5, not exactly a bargain, but a nice treat. Put the seeds in salads, or over rice pilaf, squash gratin, mixed with green vegetables or even piled up on the turkey platter. They are as colorful as gems and give a wonderful tart burst of juice.

These pistachio nuts were a reasonable buy at both B.J.s and my local supermarket at $10 for a two pound bag. I use them in my green bean dish as follows:

Green Beans with Pistachio Nuts
Blanch one pound of trimmed green beans in boiling salted water for 5 minutes or until the beans are tender. Drain beans and wrap in a damp paper towel and store in a plastic bag in the fridge overnight.

Before serving remove beans from fridge and allow to come to room temp (or use beans right after blanching), heat olive oil in a pan and saute a finely minced shallot. Cook about 10 minutes till shallot is soft and golden and a little crispy, then add 1/2 cup chopped pistachio nuts and the beans to the pan and toss to coat until beans are warmed through and the nuts are lightly toasted.
serves 6-8 as a side dish

Happy happy happy Thanksgiving !!!

lucky me

Deborah
Being a good cook has its drawbacks. The best meals to be had are generally the ones cooked at home. Which means a night out on the town at a swanky restaurant becomes a rare treat. Especially when my husband, who does not cook except tuna salad and is not an adventurous eater to boot, questions the need to go out at all when, heck, we can have a perfectly delicious dinner at home.

Sometimes its nice to get out of the kitchen and let someone else do the cooking (and cleaning and shopping and menu planning). With this aim in mind I called upon my dear friend Ilene to join me as we treated ourselves to "a nice dinner out." Ilene suggested Locanda Verde, a restaurant located in Tribeca that she had read rave reviews about. Sounded good to me!

The evening started out a bit rocky. The restaurant would not let us expand our 6pm on-a-Tuesday night reservation that was made a month in advance, to include ONE extra person (our friend Olga who wanted to join the fun) even when Ilene called every other day for two weeks prior to see if they would accommodate us. Ok, fine, whatever.
When I arrived at the appointed time the place was PACKED and NOISY!  The restaurant is gorgeous, lots of dark wood and sparkly lighting, but the ceilings are very high and the acoustics are cavernous, which is to say, not conducive to easy conversation.  Alas.
AND there was a single table sitting empty next to us for at least half our meal!! (the maitre d' explained they save tables for walk-ins, so clearly Olga should have walked in).
That all being said, the service was EXCELLENT. Truly excellent. Our server was an attentive mind-reader who always knew exactly when to appear at our table AND laughed at our jokes (yes, we told jokes).

Taken from Ilene's cell phone: Blue Crab Crostino, AMAZING!

Ok let's get to the food. GOOD!!! Really great. As good as Mama makes, with top notch ingredients and no TOP CHEF weirdo flourishes. The cuisine is Northern Italian. Sophisticated, simple, and PERFECT. I can't complain about anything and I really like to complain. Constructive criticism I call it. So, I have none for Locanda Verde's food. They got it all right. The menu offered lots of tempting small plates, pastas and entrees.

The wine was really good too and here is the point I have been trying to make. We shared an ANTIPASTI called Burrata with peperonata, escarole and fried Rosemary ($14). I have never tried burrata before and I was very curious about this trendy soft cream-filled mozzarella cheese. Sublime!! So light and creamy and fresh tasting. The peperonata had a nice vinegary bite to it. I was drinking a white wine I had never tried before either, a Ronchi di Cialla Ribolla Gialla 2008 that our server recommended to me when I told her I liked a well rounded white wine. It was DELICIOUS - kind of an apricot-orange flavor with a scent of tulips (?). All I know is that it was great alone and tasted great with the cheese. Ilene was drinking a glass of Grifalco Aglianico del Vulture, a really assertive, sophisticated red with lots of mineral flavor. She was quite happy!

Rosemary plants are easy to grow in small pots and can last outside during the winter

We ate a whole lot of other things including a dessert that a gentleman sitting at a table next to us bought for us (for details on that you have to read a DIFFERENT kind of blog! I told you, we told jokes). The dessert was OUTRAGEOUS, a maple pudding that was so light and airy and full of flavor we could have eaten an entire gallon of it. They paired it with a super tart and beautiful red cranberry sorbet. It was divine and I generally don't order desserts.


SO, back to the point here, I was going to try to come up with a recipe using my new friend burrata, but hey, where the heck am I going to get it? I looked on-line at Fairways, Dean and Deluca, Zabars and Citarella and none of these stores feature it on their web sites. Which is not to say they don't carry it, but I guess it is not one of the more frequent on-line purchase requests. So I will keep my eye out for it when I make my routine rounds to every supermarket in NYC and keep you posted.

I don't suppose I will find burrata in this Indian market in Jackson Heights

Amanda, what do you think of our wine pairings with the amazing burrata?

Amanda
Your night sounds amazing and Locanda Verde definitely sounds like a place my husband and I would enjoy. Hey - maybe we can double date there sometime! I have to be honest and say that initially I was a little put off by the fact they would not expand your reservation to include one more. Having been in the NYC restaurant business for 12 years, my experience was to always try to bend over backwards for the customer. I totally understand the concept of leaving room open for walk-ins - but for 1 more? My school of thought would have had me accepting the extra reservation had I been the receptionist/manager/hostess or whoever answered the phone.


That being said - everything else sounds amazing. I'm glad the excellent service and the food made up for it. I have to admit - I am not familiar with the white wine you enjoyed. So, I did a little research. The grape, Ribolla, is a white Italian wine grape grown mostly in the Friuli-Venezia Giulia region of northeast Italy. Your description sounds wonderful. I learned that this varietal typically produces light wines with floral notes. Based on your description, it may have had some oak aging, which would attribute some roundness and structure to the wine. Soft-cream filled mozzarella would definitely require a wine with a little more body, if it is going to be a white. A rich, round, buttery Chardonnay would also work wonders.  But again, as is always my caveat when it comes to Chards - watch out for those with too much oak!


Though I absolutely love Aglianico del Vulturo, I do think it is a bit overpowering for this dish. BUT - more and more I learn that the most important thing in food and wine pairing is that the match work for the indulger. If your friend liked the pairing, then it was perfect. Personally, if I were going to pair a red with a young, fresh, creamy mozzarella, I would pick one that was lighter in style. A Sangiovese from Tuscany would work, or even a Barbera. Today, there are many California wineries that are producing fruity, delicious Barberas. One of my favorites is from Steve Clifton, of Brewer-Clifton fame. He and his wife, Chrystal, began their own line called Palmina, which focuses on Italian varietals grown in California. They produce a delightful Barbera. It is fresh, bright, and full of fruit - and is incredibly food-friendly! Now that I think about it - this is the wine would make an exceptional match for the Burrata!


Deb, please keep us posted as you try to track down this interesting cheese!