Viognier

As to food matches, Viognier works well with dishes that might normally call for Gewürztraminer. Spicy dishes, such as spicy oriental stir-frys and even curry, especially Thai-style which is made with coconut milk, may be accompanied and complemented by Viognier. Also fruit salsas, atop grilled fish or chicken, can be miraculously tasty with Viognier.

Recipes

Delicata Squash Soup

Ingredients:

• Three 1-pound delicata squash, halved lengthwise and seeded
• 3 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1 small onion, chopped
• 1 small thyme sprig
• 3 cups vegetable stock, chicken stock or canned low-sodium broth
• 1 1/3 cups heavy cream
• 1/4 cup crème fraîche (optional)
• 1 small black truffle, shaved (optional)

Method:

1. Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
2. In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
3. Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.

Coconut-Baked Halibut

Ingredients:

• 1/2 cup finely shredded unsweetened coconut
• 1 bunch cilantro (2 ounces), stems and leaves finely chopped separately
• 1 medium onion, coarsely chopped
• 3 garlic cloves
• 2 serrano or Thai chiles--halved, seeded and coarsely chopped
• 1 stalk fresh lemongrass, white inner bulb only
• 2 tablespoons finely chopped fresh ginger
• 1 lime, zest finely grated, then juiced
• Pinch of freshly grated nutmeg
• Vegetable oil
• 2 cups unsweetened coconut milk
• 1 tablespoon Asian fish sauce or soy sauce
• 1 pound bok choy, coarsely chopped
• Four 1/2 -pound halibut steaks, 1 inch thick
• Salt
• 4 large scallions, thinly sliced

Method:

1. Preheat the oven to 400°. Spread the shredded coconut in a pie plate and toast for 5 minutes, or until lightly browned. Increase the oven temperature to 450°.
2. In a food processor, combine the cilantro stems with the onion, garlic, 1 chile, the lemongrass, ginger, lime zest and nutmeg and process.
3. In a medium saucepan, heat 1 tablespoon of oil. Add the cilantro paste and cook over low heat, stirring occasionally, until very aromatic, about 10 minutes. Add the coconut milk and fish sauce and simmer for 10 minutes longer.
4. In a saucepan of boiling salted water, blanch the bok choy for 2 minutes. Drain in a colander, then rinse in cold running water; pat dry. Spread the bok choy in a 9-by-12-inch gratin dish.
5. In a large skillet, heat 1/8 inch of oil. Season the halibut steaks with salt and add 2 of them to the skillet. Cook over high heat, turning once, until golden, about 2 minutes per side. Set the fish steaks on the bok choy and repeat with the remaining halibut.
6. Add the lime juice to the sauce and season it with salt. Strain the sauce over the fish and top with the scallions. Cover with foil and bake for 8 minutes, or until the fish is opaque throughout.
7. In a bowl, combine the remaining chopped chile with the cilantro leaves and toasted coconut. Transfer the halibut steaks to plates and spoon the sauce over the top. Sprinkle the cilantro-coconut salad over the fish and serve at once.

MAKE AHEAD The recipe can be prepared through Step 4 up to 1 day ahead. Store the toasted coconut in an airtight container. Refrigerate the cilantro-coconut sauce and bok choy separately and reheat before proceeding.
SERVE WITH Steamed jasmine rice.

Stir-Fried Pork with Ginger and Basil

Ingredients:

• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons oyster sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons vegetable oil
• 3 Thai chiles or 2 jalapeños, minced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 3/4 pounds pork tenderloin, sliced crosswise 1/8 inch thick
• 1 pound Asian eggplants, cut into 1-inch dice
• 1 cup coarsely chopped basil
• 1 kaffir lime leaf, very thinly sliced, or 1 teaspoon finely grated lime zest
• Lime wedges, for serving

Method:

Heat a large wok or skillet over moderately high heat for 5 minutes. In a small bowl, mix the stock with the oyster and fish sauces. Add the oil to the wok and swirl to coat. Add the chiles, garlic and ginger and cook for 30 seconds. Add the pork and stir-fry for 3 minutes. Add the eggplant and stir-fry until tender, about 5 minutes. Stir in the sauce mixture. Remove from the heat and stir in the basil and lime leaf. Transfer to plates and serve with lime wedges.

SERVE WITH White rice or rice noodles.