The warm sweet fig with blue cheese and speck created an explosion of salty-sweet flavor that had me hooked and wanting more.

Blue Cheese Stuffed Figs with Speck

12 Black Mission or Brown Turkey figs
1 small bunch parsley, minced
1/3 cup blue cheese crumbles
3 tablespoons chopped pecans
6 slices of speck

Preheat oven to 425. Stem each fig and slice a shallow "X" on the top (if the cut is too deep, such as in the photo, above, the figs will fall apart in the oven -- I learned the hard way!). Mix together the cheese, pecans, and parsley. Fill each fig with a spoonful of the mixture. Place them on a baking sheet (a Silpat non-stick cooking mat makes for easy clean-up) and in the oven for about 12 minutes or until the cheese has melted.

Lay the speck flat across each plate and top with the baked figs.

The confluence of events that led to this recipe is random: A jar of smoked sockeye salmon I brought back from my trip to Alaska, a new workout regime that emphasized muscle-building with high-protein food, and the fact I was cooking alone after Paul left for a week-long business trip.

The brain cells collided and created a vision: Arugula salad with smoked salmon, kalamata olives, chickpeas, goat cheese crumbles, and lemon vinaigrette.

I believe that certain foods have the power to make one happy, to change one's mood. The mere thought of making this salad excited me, not only because it was healthy, but because it reminded me that mind-blowing flavor often comes from simple ingredients combined just the right way. This easy-to-make salad packs so much flavor, it has become my new favorite weeknight meal.

Smoked Salmon Salad

Serves 2

Smoked sockeye salmon or other smoked salmon (about 2 ounces per person broken it into chunks)
6 cups arugula
1/4 cup pitted kalamata olives, sliced in half OR a 3 tablespoons capers, drained
1/2 cup chickpeas from the can, drained and rinsed
1/2 cup grape tomatoes, halved
1/4 cup pecans, chopped
1/4 cup goat cheese or bleu cheese crumbles to top
Salt, pepper to taste
1 lemon, quartered
Red wine vinaigrette (one small shallot, diced, added to a combination of 2 tablespoons red wine vinegar to 1/4 cup olive oil plus salt and pepper to taste)

Mix together the arugula, tomatoes, pecans, chickpeas, salmon, and olives (or capers). Dress the mixture lightly with the vinaigrette, sprinkle the goat cheese on top, and serve with lemon wedges. Devour it by yourself or with a loved one or two or three, and feel the joy that simple good food brings.

I usually prepare my crepes with a simple, four-berry jam. But on this day, I woke up feeling adventurous. Playing on the crepe suzette theme, I grabbed a jar of orange marmalade, scooped out a few spoonfuls into a saucepan, added lemon zest, lemon juice, and a splash of Grand Marnier.


Auguste Escoffier's suzette recipe, published in Larousse Gastronomique, mixes tangerine juice, Curacao, and olive oil in the batter and lets it set for two hours before cooking. Escoffier then melts more than a half stick of butter mixed with tangerine juice and zest on top.

My quickie version uses Grand Marnier instead of Curacao and marmalade instead of butter as the base of the sauce, which makes this dish healthier without losing the flavor. Sorry, Escoffier, it’s a healthier world now -- at least in this household!

Quickie Crepes Suzette

For the crepes (makes 9 – 10 crepes, depending on pan size)

¾ cups Italian tipo '00' flour or all-purpose flour*
¾ cups milk
½ cup warm water
2 eggs
2 tablespoons butter, melted
1 teaspoon sugar
½ teaspoon salt

For the sauce

5 heaping spoonfuls of orange marmalade
1 tablespoon Gran Marnier
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon of butter

Combine all the ingredients and whisk or blend until smooth. Let the batter rest for at least a half hour.

Meanwhile, make the sauce. In a small saucepan, melt the butter. Add the orange marmalade, the lemon zest, the lemon juice, and the Grand Marnier and bring to a simmer. Turn off the heat and cover until ready to serve.

Heat a crepe pan on medium-high heat. Add about a teaspoon of butter to the pan. I like to use a silicone pastry brush to spread the butter evenly across the pan to limit the amount of extra butter between crepes. When the butter sizzles, the pan is ready.

Using a soup ladle, scoop one ladle full of batter (or slightly less depending on the size of your pan) onto the pan's surface and quickly distribute across the pan evenly by lifting the pan and rolling it around. When the underside begins to pull away from the sides and brown, flip the crepe to its backside with a spatula using a metal spatula (rubber spatulas will stick to the crepe's surface). Cook the second side for about 30 seconds, then place the crepe on a plate in a warming oven at 200 degrees and continue until the batter is used.

To serve, fold several crepes over like envelopes on a plate, and pour the sauce over the top.

*Lately, I’ve been experimenting with Italian ‘tipo 00’ flour. After years of crepe-making with all-purpose flour, I found that crepes made with ‘00’ flour are thinner, more tender, and eggier – exactly what I think a crepe should be. You can find a great explanation of the difference between all purpose and 00 flour on Joe Pastry's terrific blog.

When I buy a cookbook, it’s a serious matter. Cookbooks are expensive. I want to cook from them for life. Otherwise, why pay the $20 to $30 bucks?

My favorite cookbooks sport grease stains, dog-eared folds, and scribbles along the margins. They make me dream. They transport me to places I’ve never been through intriguing recipes and good writing. They can even sit in for good novel.

So when I mail-order a cookbook that bores me or offers few recipes I would actually cook, I kick myself. This was the case with Mario Batali’s “Spain: A Culinary Road Trip,” which I bought in anticipation of my summer trip to Barcelona.

Every time I see the book on my shelf, I feel like a sucker -- a sucker for Mario’s orange Crocs, for co-author Gwenyth Paltrow’s quiet beauty and Hollywood mystique, and for believing the two of them together could inspire me to cook.

The part-travel, part-cookbook and companion to the PBS television series, weaves location shots with Mario’s blow-by-blow of whom they met and where they went, recorded dialogue dryly rendered in text boxes, and recipes that, for one reason or another, fail to compel me to pick up my trusty Henckels and start chopping.

As a traveler, I enjoyed the photographs of the various regions of Spain and I found a few recipes that piqued my interest, but there was only one recipe that inspired me to cook and that was for migas.

The book offered little information about the stir-fried bread dish but Wikipedia explained that migas, literally translated as “crumbs,” was originally eaten as a breakfast made with leftover bread or tortillas.

Both sweet and salty, this easy-to-prepare classic peasant dish packs a ton of flavor. Many traditional recipes, including Mario’s, suggest cooking it with fresh grapes. I prefer dried currants, which offer a more subtle counterpoint to the salty, fatty chorizo. I've also changed the porportions and omitted the pancetta, which I didn't have on hand and upped the amount of chorizo instead.

I’m still unsure if the recipe was worth the book’s $34.95 cover price (ouch!) but this is one dish I’ll enjoy for a long time to come.

Here’s my version, inspired by Batali's so-so “Spain.”

Migas

1/4 cup extra-virgin olive oil
3/4 cup roasted red bell pepper from a jar, drained and cut into strips
4 garlic cloves, not peeled
5 ounces of chorizo, casings removed, cut into 1/4-inch cubes
3-1/2 cups fresh breadcrumbs
1/2 cup currants
1 egg per person, fried so that the whites are cooked but the yolk is still moist, to top each plate

Put the breadcrumbs in a bowl and sprinkle with just enough water to moisten. Mario suggests covering them with a damp paper towel and setting aside for two hours. I skip this step. The important thing is that the bread be evenly moistened. A spray bottle would work well.

Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and stir until lightly browned. Add the chorizo and cook until the fat is rendered, about 8 minutes. Add the bread crumbs and mix thoroughly with the garlic and chorizo and cook, stirring frequently, until the crumbs are lightly browned. Add the currants and roasted red peppers.


Meanwhile, fry the eggs. Spoon the migas mixture onto each plate and top each plate with an egg.

 

Every time I go to Paris, there are two things I crave uncontrollably: oeuf and boeuf. More than any other country, it seems, the French have perfected cooking egg and beef. From the classic croque madame to the simple but elegant steak au poivre, they have raised the bar for these humble ingredients.

My recent trip there did not fail me.

After traveling nearly 20 hours and heaving my luggage up the RER stairs and Paris metro stairs a total of eight times, I rolled my suitcase, out of breath, into the Crown Plaza hotel lounge where I immediately plopped into a cozy, wine-colored chair like a puppet with no string master. The waiter appeared wearing a starched white shirt and black bowtie. I was too tired to offer up scrappy French. “Croque madame and a glass of viognier please.” He nodded and disappeared between the velvet chairs.

To my great luck, my open-faced ham and egg sandwich arrived drenched in béchamel sauce and nestled in a pile of sizzling hot fries. Ah, the ouef. The glorious egg. When I punctured it with the tines of my fork, the bright yellow yolk spilled its silky liquid onto the bread.

Good French food is like a drug; it alters one’s reality, and if only for a moment, makes one believe they are living the postcard version of France where poets and artists make a decent living, workdays are fewer, and kissing is a national pastime.

It’s this version of Paris that keeps Paris busy being Paris. I. M. Pei may add high-tech pyramids to the Louvre but the bistro chairs will always look the same and a good steak with frites never goes out of fashion.

And thank God for that because my favorite French dishes are usually the most humble.

Co-owner Dominique Vessiere at Le P'tit Troquet

At Le P’tit Troquet, a charming, family-run 1920s-style bistro in the 7^th arrondissement, I sampled a delicious boeuf bourguignon with tender chunks of beef that had been braised for hours. The chef served the tasty stew with a side of homemade noodles and a garnish of fresh bay leaf and thyme. I adored the simplicity of the dish, which relied more on drawing out deep flavors through traditional cooking methods than on fancy techniques. For at least that night, I was happy to live in the postcard version of Paris, the one that never ceases to capture my imagination through simple, good food.

Here is my ode to France's beloved boeuf, a beef bourguignon, similar to the one I tasted at Le P'tit Troquet.

According to The New Best Recipe, all beef burgundies start with either salt pork or bacon. The book instructs cooks to boil the salt pork first to remove excess salt and argues a similar technique for bacon, saying that blanching bacon calms the smoke and sugar. Personally, I didn't want to calm my bacon flavors, especially since I was only going to use the rendered fat, not the bacon bits. Using just the rendered fat turned out a sauce that was delicate and balanced.

This recipe is a combination of three recipes, one from The New Best Recipe, and the other two from Saveur Cooks Authentic French and Paris Bistro Cooking. It's the tastiest version I've tried yet.

Boeuf Bourguignon

Serves 4 with extra

3 pounds beef chuck roast, cut into 1-1/2 inch squares
4 ounces bacon
1 bunch parsley
1 teaspoon peppercorns
3-4 sprigs thyme
2 bay leaves
4 medium carrots
1 large onion
4 garlic cloves
1 bottle burgundy
1 cup beef stock
1 tablespoon tomato paste
3 tablespoons butter
¼ cup flour
10 ounces button mushrooms
10 ounces pearl onions
salt and pepper
Parsley, finely diced, or fresh sprigs of fresh bay leaf and thyme for garnish
16 ounces fresh pasta (see recipe, below)

Special equipment: chinoise, pasta machine, bouquet garni bag.

Heat a Dutch oven over medium flame. Add the bacon and fry until crispy, turning once. Remove the bacon (and save for a later salad) and pour out all but a tablespoon of the fat.

Add 1 tablespoon of butter to the bacon fat. On medium-high heat, brown the beef in batches, about 5 minutes per side. While the meat is browning, roughly chop the carrots and onions. Peel the garlic cloves. Assemble the bouquet garni by placing the peppercorns, parsley, thyme, and bay leaf in a bouqet garni bag and tying it off.

Preheat the oven to 300 degrees.

When the beef is finished browning, remove it from the Dutch oven and set it aside on a plate.

In the bacon fat and juices from the beef, cook the carrot, onion, and garlic over medium heat for five minutes. Add the flour and stir for 30 seconds longer. Setting aside ¼ cup of the red wine, pour the bottle of wine into Dutch oven with the vegetables. Add the tomato paste, beef stock, the browned beef, the bouquet garni, and a generous amount of salt and pepper.


Cover and place in the oven. Cook for two hours.

Meanwhile, prepare the pearl onions by cutting a small “X” on the root end of the onion. Blanch the onions in boiling water for 3 minutes and remove. When they are cool, use your thumb and forefinger to pinch the skin toward the X mark until the inner onion pops through the outer layer leaving a shell behind. Heat 1 tablespoon of butter in a saute pan and saute the pearl onions for 12 minutes. Meanwhile, halve the button mushrooms. If they are larger than two inches wide, quarter them. Add the mushrooms, along with another tablespoon of butter, to the pan and saute for about 6 – 8 more minutes.

After 2 hours, remove the Dutch oven from the oven. Using tongs, extract the beef chunks and set aside on a plate. Set a large bowl in the sink. Using a chinoise, strain the wine liquid through the chinoise and into the large bowl, pressing the solids against the chinoise with a spatula.

Discard the solids and pour the liquid back into the Dutch oven. Add pearl onions and mushroom mixture as well as the beef back into the pot. Cook together for 10 minutes.

Setting a deep pot over a high flame, bring 4 quarts of water to a boil for the pasta. Add 2 tablespoons salt and cook the egg noodles until they float to the top. Strain the noodles.

Add the remaining red wine to the beef bourguignon and cook for another three minutes. The New Best Recipe says "this late embellishment of raw wine vastly improved the sauce, brightening its flavor." I agree. Serve the stew over egg noodles and garnish with chopped parsely or fresh bay leaves and thyme.

Egg Noodles

3 eggs
2-1/2 cups flour plus more for dusting

Pour the flour onto an extra large cutting board. Form the flour into a circle with a well or ‘bowl’ in the middle. Crack the eggs into the middle of the flour. Slowly begin whisking eggs together, drawing flour from the sides of the ‘bowl’ into the egg mixture. Take your time and avoid lumps. The mixture should be smooth and silky. Once there is too much flour for your fork to handle, begin kneading the dough by hand, adding in extra flour until the dough is no longer sticky.

Cut the ball in quarters. Roll out each quarter so it will fit through a pasta machine. Set the pasta machine to Setting 2. Ensure the quarter of dough is well floured. Feed the dough through the machine twice. Repeat the procedure at Setting 4 and Setting 5.

Next, roll the pasta through the fettucine setting.


Repeat with the other three pieces of dough until all the pasta is cut and ready to cook. Follow the steps listed above and serve. Want to learn about wine pairing with beef bourguignon? Click here.

Interested in Paris? Check out more photos here.

Tortilla Espanola con Chorizo

Adapted from Martha Stewart's Living. (Note on adaptation: Martha included six ounces of chorizo, which slightly overpowered the potato and egg flavor. I cut it back the chorizo amount by one ounce to bring out the sweetness of the potatoes).

Serve the tortilla espanola with Martha's Stewart's "Piquillo Peppers Stuffed with Shrimp Salad" and enjoy with a glass of sherry fino.

1/2 cup extra-virgin olive oil
1-1/4 pounds Yukon Gold potatoes (about 3 large), peeled and cut into 3/4-inch cubes
1 small onion, diced
5 ounces dried chorizo, cut into 1/4-inch dice
6 large eggs, beaten

Heat the oil in a heavy, 8-inch skillet over medium-low heat. Add the potatoes and onion, and season with salt. Cover and cook the potatoes until they are tender, about 12 minutes. Using a slotted spoon, transfer the potatoes and onion to a bowl. Add the chorizo to the skillet and cook, stirring occasionally, for 3 minutes. Transfer the chorizo and pan drippings to potato-onion mixture. Reserve skillet.

Add the eggs to the potato-onion mixture and season with salt and pepper. Lightly coat the skillet with more oil if needed and heat over a medium flame. Pour in the egg mixture and stir to combine and press to flatten. Cook, running a flexible spatula around the edges occasionally until the edges set and the center is slightly running, about 6 minutes. Place a plate, upside down, over the skillet, and invert the tortilla onto the plate (be careful about the hot oil that will drip out of the pan). Slide the tortilla back into the skillet and cook over low heat until it's completely set in the center, a few minutes longer. Slice and serve.

 

Interested in Barcelona? Check out more photos here.

Note on ingredients: It's difficult to find piquiilo peppers at most local markets in my area so I purchased them, along with a couple of packs of Serrano ham, online from La Tienda.

Ripe slices of fresh Black Mission figs bathed in sugar and lemon juice top this lemon-zest tart crust to create a stunning, center piece dessert. It's such a sexy tart that I thought, why compete? I slipped on a pair of ripped-at-the-knee jeans and a pink T-shirt for our dinner party to step aside for the real beauty.

We started with a flavorful fig, arugula, and bacon salad and a glass of sparkling glass of cava. At the end of the evening, the gorgeous tart echoed the fig salad course and proved a delicous end to our heirloom tomato pizza dinner.

I adapted the recipe from "Dolce Italiano: Desserts from the Babbo Kitchen" by Mario Batali's top pastry chef, Gina DePalma, to give the tart a bolder flavor. I doubled the lemon zest in the tart crust, adjusted the flour amount slightly, added a second egg yolk in the filling, switched out the almonds for pine nuts, and doubled the lemon juice in the fig topping. The extra lemon takes the dessert from being excellent to outstanding.

Crowned with a dollop of whipped cream and served with a bubbly moscato d'asti, a slice (or two!) of this dessert makes for a celebratory end to a fun evening with friends.

Fresh Fig Tart (Crostata di Fichi)

1 recipe sweet lemon zest tart crust (below)

1/2 stick butter (four tablespoons)
1/4 cup confectioners' sugar
2 large egg yolks
1 tablespoons honey
1/4 cup pine nuts, toasted and finely chopped
12 - 15 medium fresh Black Mission figs
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar

Preheat the oven to 350 degrees.

Flour the surface of a large cutting board. Cut the dough ball in half. Save half for your next tart. Flatten the other half into a disc and roll it into an 11-inch circle. It should be 1/8 inch thick. The sides will crack as you roll out the dough. Just pause and repair the cracks with your fingers.

Transfer the dough to a 10-inch tart pan with fluted sides and a removable bottom by rolling the dough over your well-floured rolling pin and then unrolling it onto the pan. Press the dough gently into the bottom and corners of the pan. If the dough breaks, just repair it with your fingers. This process takes a little time but the dough is forgiving. Chill the tart shell while you're making the filling.

In the bowl of an electric mixer or in a regular bowl using an egg beater, cream together the butter and confectioners' sugar. Beat in the egg yolks one at a time, followed by the honey. Beat in the finely chopped pine nuts.

Trim the stems off the figs and quarter them lengthwise. Place them in a large bowl with the lemon juice and granulated sugar, tossing to coat evenly.

Pour the tart filling over the bottom of the tart shell and spread evenly. Arrange the figs on top, flesh side up, in a circular pattern. Bake the tart for 40 minutes or until lighly brown. Cool the tart for at least 30 minutes before serving.

Sweet Lemon Zest Tart Crust (makes 2 tarts)
2-1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
Fresly grated zest of 2 lemons
1-1/2 sticks unsalted butter, cold, cut into 1/4-inch cubes
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream

Place the flour, sugar, salt, baking powder, and lemon zest in a food processor and pulse several times to combine. Add the cold, cubed butter a little at a time and process until the mixture is sandy and there are no lumps.

In a small bowl, whisk together the egg, egg yolk, vanilla extract, and heavy cream. Add the wet ingredients to the food processor and pulse 3 - 4 times. Pour the dough, which may still be flaky, into a large bowl and start working it together with your hands until it's a solid piece.

Form the dough into a ball, wrap in plastic, and chill until firm, 1 - 2 hours. You can freeze the dough for up to 2 months.

Pasta Snails (Chiocciole) with Baby Heirloom Tomatoes, Basil, and Pinenuts

Serves 2 - 3 as a main course or 6 as a starter

2 cups chiocciole
8-10 baby heirloom tomatoes, sliced in half
1/4 cup kalamata olives, chopped
1/4 cup pine nuts, toasted
15 basil leaves, sliced lengthwise
1/2 red onion, diced
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup feta, crumbled
Juice from 1/2 lemon
1 tablespoon butter
4 - 5 tablespoons high quality olive oil
1/2 tablespoon sugar
salt and pepper

Sprinkle the sugar, salt, and pepper over the sliced baby heirloom tomatoes and set aside.

Cook  the pasta as instructed on the package.

Meanwhile, add butter to a non-stick pan and heat until the butter is sizzling. Add the diced red onion and sautee for 30 seconds (you still want the onion to have crunch). Remove the onion from the pan and set it aside in a large bowl.

Drain the pasta and add it to the bowl. Add the tomatoes, sun-dried tomatoes, pine nuts, olives, and basil and toss. Top with the lemon juice, feta, olive oil, and salt and pepper to taste.

Fresh Fig, Arugula, and Bacon Salad

Serves 4

5 ounces baby arugula
8 black figs
4 strips of bacon, cooked until lightly crispy, then chopped
1/4 cup shaved parmesan
1 tablespoon sunflower oil
3 parts high quality olive oil to 1 part fig balsamic vinegar (I start with about a 1/4 cup of olive oil and eye-ball the amount of vinegar)
Salt and pepper

For the dressing. Whisk together the oil and fig balsamic vinegar until it's emulsified. Add several generous grinds of salt and pepper and whisk once more.

For the figs. Slice each fig lengthwise in half. Heat a tablespoon of sunflower oil or other high-heat oil in a cast iron grill or regular pan until very hot. Nonstick pans are fine too. Place each fig flesh down in the hot oil and sear for about a minute. Flip them over and sear the skin side for 30 seconds, then remove.

For the salad. Lightly dress the arugula leaves by pouring the dressing over the leaves a few tablespoons at a time, gently massaging in the vinaigrette with your fingers, until the leaves are just barely coated. Plate the arugula, then place four seared figs halves flesh side up in the middle of each plate. Top with shaved parmesan and bacon bits. Season with salt and pepper.

I recently took on a month-long writing assignment that required me to understand intellectual property law. I’m not a lawyer. I’m a generalist. So I turned to the Internet, downloading dozens of reports about royalty distribution and collection, copyright, and patents.

By the end of four weeks of cramming and then writing, I understood the basic concepts of intellectual property law but I felt like my brain had been pushed through a potato ricer.

I stopped exercising and started stress-eating. I polished off a carton of pistachio gelato without a thought.

The bag of tortilla chips in the pantry? Gone.

That block of Parrano cheese? Check.

I also stopped cooking. For dinners, I asked Paul to wear the apron.

This was not hard. Paul is a good cook and, given the chance, he can be more creative than me, brainstorming flavors and textures and then inventing techniques. How-to books bore him. He’s a jazz musician and like jazz musicians, he likes to run with an idea.

So, on his first night cooking, he was already experimenting. I peered over my computer screen to see him chopping zucchini, pureeing roasted red peppers, and grilling jumbo scallops.

Within the hour, he served a colorful and delicious dish of jumbo scallops on slices of grilled polenta smothered in a red pepper puree topped with shallot-balsamic sauce.

After that night I had a new favorite dish and decided that, while I wouldn't be writing about intellectual property any time soon, I would be asking my musician-husband to cook more often.

Jumbo Scallops with Roasted Red Pepper Puree on Polenta

4 jumbo scallops
1 zucchini, sliced 1/2 inch thick and grilled 3 - 4 minutes per side (reserve 3 slices)
1 package plain polenta
1 large shallot or two small, diced
1 - 2 tablespoons balsamic vinegar
1 tablespoon thyme leaves
2 tablespoon olive oil

For the red pepper puree
2 large red pepper, roasted and peeled
Reserved 3 slices grilled zucchini
2 garlic cloves
4 tablespoons olive oil
1 teaspoon thyme leaves
Salt and pepper to taste

For the pepper puree. Combine the red pepper, zucchini, garlic, thyme, and salt and pepper into a food processor and blend until smooth. Add the olive oil and blend. Set aside. This can be made a day in advance.

For the shallot topping. Heat oil in a pan and add the diced shallots. Simmer until translucent. Add the thyme. Simmer for one minute. Add a the balsamic and simmer for 30 seconds. Turn off the heat and set aside.

Slice off four 1/2-inch thick rounds of polenta and set aside. Grill the polenta slices 4 minutes on one side. Pan-sear the scallops about 2-3 minutes per side.

Layer the polenta, red pepper puree, and scallops. Dress with the shallot-balsamic sauce.

Plate with the grilled zucchini and serve with a Chardonnay-Viognier blend.