Weekend in the Country

The day after Thanksgiving, D's brother came to visit, and in return for a plate of leftovers, left us with two really nice cuts of freshly butchered venison that he had taken the last time he was out hunting around here. One of them was a loin, the other a backstrap. We prepared them both the same way--marinated in a nice olive oil, salt, pepper and some dried herbs for about a day. Then we pan-seared the meat in a skillet and finished it in a hot oven, ensuring that the meat was cooked but rare. The backstrap was a small piece of meat, but sliced thin and served with an apricot-mustard-brandy sauce alongside braised leeks and smashed sweet potatoes, it made a perfect winter meal for four.

Festivus Feast

For the past few years, I've been feeling like we need to go on a total cleanse diet after the holidays because we eat so much rich food between Halloween and the New Year. This year, we've been trying to celebrate in moderation to varying degrees of success. Kale is one of those restorative super foods (I've written about it here before), and has been looking pretty good at the farmer's markets this year. I've been trying to incorporate kale into a lot of the meals we eat for both of those reasons. Because I like to celebrate the hell out of every holiday, this is the meal we made for Festivus this year.

Tofu Stir Fry with Kale & Sweet Potato

1 8 oz package of firm tofu
1 sweet potato
A bunch of kale
4 large cloves
1 onion
1/4 of a head of green cabbage
1 small zucchini
olive oil
salt & pepper

Dry and gently squeeze the water out of the tofu and cut into bite-sized cubes. In a cast-iron skillet, heat some olive oil until smoking. Saute the onion and garlic until soft; add the cabbage and sweet potato and saute until tender. Then add the zucchini and kale until just wilted. Season with salt and pepper. Remove from the pan to a bowl and set aside. Heat a bit more oil in the pan and slowly brown the tofu cubes. When they are a nice golden color, add the vegetables back to the pan and heat through. We served this over Israeli couscous tossed with scallion, and a healthy side of kimchi.

Cranberry Pomegranate Relish

This year's cranberry sauce is a little more complex than I've made in years past. I decided to incorporate the flavor du jour: pomegranate, into my recipes. I made two cranberry sides for Thanksgiving dinner this year: a cranberry pomegranate relish and a cranberry pomegranate citrus sauce. The savory relish is my favorite, but I always like to make a sweeter, more traditional version for people who expect that.

Cranberry Pomegranate Relish

2 teaspoons olive oil
1 large shallot, finely chopped
1/4 onion, finely chopped in slivers
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
2 tbsp finely diced ginger
1 diced apple
1/2 cup packed dark-brown sugar
salt, pepper, and cinnamon to taste

Saute shallot and onion in the olive oil until just turning brown. Add the rest of the ingredients and simmer on medium-low heat for about 30-40 minutes, stirring frequently, until the cranberries have all popped and the relish becomes the consistency that you want. You can serve immediately, or spoon the relish into jars and set aside until the tops pop, then store.

A few weeks ago, I picked up these beautiful canning jars from Housing Works in Brooklyn. I think they must be European; I'd love to get my hands on some more of them. They would be perfect for gifts.

Cranberry Pomegranate Citrus Sauce

1 bag (12 oz) fresh or frozen cranberries
1 3/4 cups pomegranate juice
3/4 cups sugar, more or less to taste
t tbsp finely diced ginger
1 tsp lemon zest
1/2 tsp salt

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

Yucatan Empanadas

My favorite Christmas present this year was a set of empanada makers from D's sister. I've been thinking about making empanadas since before Thanksgiving. Frozen ground turkey from an organic bird was just waiting in the freezer to get doctored up into some spicy turkey empanadas. I'd never made them before, so I kept putting it off, mostly because I am not usually graceful enough with dough. But I threw a bag of the frozen turkey meat in our cooler for the few days we were staying at our friends' country house in PA between Christmas and New Year. Just before we left, D's sister dropped off some presents, and the empanada makers were among them. I researched some recipes, packed together the ingredients, and off we went.

This is the recipe for the dough, and followed by a website that gives a step-by-step tutorial on how to make empanadas.

Cornmeal Whole Wheat Crust

1 cup flour
1 cup whole wheat flour
1 minus 2 tbsp cup yellow cornmeal
2 tbsp almonds
1 1/2 t baking powder
1 t salt
1/2 t nutmeg
6 whole coriander seeds
1/2 cup cold water (or more as necessary)
1 stick cold butter, cut into small pieces
1 egg, lightly beaten

Combine flours, cornmeal, baking powder, seasonings and salt in a blender or food processor; pulse just til combined.

Add water, butter, and egg; pulse just til combined, adding additional water if needed. Place the dough on a lightly floured surface; knead gently 4 to 5 times. Place in a bowl, cover and refrigerate 1 hour.

Preheat oven to 425°. Spray two large cookie sheets with cooking spray.

Divide dough into 12 equal pieces. Roll each piece into an approximately 6" circle on a lightly floured surface. Spoon 1/4 cup of filling into center of each circle.


This is what I did for the filling, but you could do so many things with empanadas....

1 lb ground turkey
1 medium onion, diced
3 cloves garlic
½ cup currants
1 cup chopped mushrooms
2 tbsp Yucatan spice mix
¼ tsp cayenne pepper
½ tsp salt

Bake at 400 degrees F for 10 minutes, then reduce heat to 350 and continue baking until the crust is browned.

Step-by-step instructions: http://latinfood.about.com/od/appetizersandsnacks/tp/empanadas.htm

And this is how we served it:

The Best of the Leftovers

Tuesdays were never meant to be this easy. D and I came home a bit late and a bit short on planning tonite. I thought I'd make turkey legs with mushroom masala sauce, but D said he was sick of turkey. We've eaten it every day since Thursday. That's five straight days: turkey slices, turkey soup, turkey slices, turkey soup (again), turkey stuffed in delicata squash boats . . . I knew I was pushing the limit. So I asked him to defrost the sirloin I have in the freezer, and to pick up some lettuce and mushrooms so that I could make a beef and ginger stir fry and a salad. But when I got home, he said he had just gotten home and didn't have a chance to do it. Well, I said, I kinda wanted to order Atomic Wings anyway, and I started getting together some money to give him so he could pick them up on the way back from the gym.

But then I thought: damn, I have so much food in this fridge right now why can't I just make something...it doesn't even have to have turkey in it! So I started taking out the cubed butternut squash that I had from the other night, the chopped kale, the ginger, an onion, some quinoa; I figured I'd make a stir fry. But then I thought: why not add some ground turkey that I haven't yet stuck in the freezer. Add some leftover ricotta cheese in there to make it all mushy. Maybe he won't even notice. And I could bake it in some of the phyllo dough that we used the other night.

I swear, this must be the best leftover turkey recipe I've ever dreamt up. I cooked it while I was listening to this awesome online service called Pandora radio (www. pandora.com, thanks so much to Ariel for the tip!) which takes a musician who you like, and collects all of the music that is like that music that you like, as rated by other pandora service users, and you just listen to it as though it is a radio station. You get to say whether or not you like the songs you hear, and pandora promises that it will not play songs like that one again. Anyway, I've been playing my Matt Nathanson station since this afternoon at work and I love it. What a great way to discover new music, seeing as how there is not a single consistently decent radio station that plays music that I like here in NYC.

I talked to an old friend while I was doing the dishes, and poured a glass of new Brooklyn Oeneology Motley Cru (very interesting...made by a local vintner so small they don't even have a website! I get my B.O. wines from LeNell's Wine & Likker (http://www.lenells.com/). Then I cooked up this thing:

Turkey Phyllo Torte

1 large onion, diced

3 cloves garlic

2 tbsp minced ginger

1 cup turkey

2-3 cups shredded kale

1 cup cubed butternut squash (uncooked)

1/4 cup chopped mushrooms

2 tbsp small black currants

1 tsp salt

1 tsp cracked black pepper

1 1/2 tsp cinnamon

1 tsp paprika

1/2 cup ricotta cheese

1 pkg (8 oz) phyllo dough

olive oil

Saute the onion until it becomes a golden brown and gives off a heady scent. Add the diced ginger and garlic and saute until tender. Add the ground turkey, brown for a bit, and then add in the butternut squash, kale, and mushrooms. Add some water or broth as needed to keep the mixture moist. Toss in a handful of currants. Then season with salt, pepper, cinnamon, and paprika. Saute until everything is cooked through and the butternut squash is a bit mushy, but not too mushy. Take off the heat and set aside until it is no longer too hot to work with. Line a springform pan (or a pie pan, but it won't turn out as a torte). Layer phyllo dough sheets, about five atop one another arranged to cover the pan, spraying some olive oil in between each layer.

Scoop in half of your turkey/kale/squash mixture and spread at the bottom generously but evenly. Dollop your ricotta cheese atop that layer, and repeat with another layer of turkey/kale/squash. Pat evenly, and layer another five phyllo dough sheets evenly over the filling.

Pop it in the oven at 350 for 45 minutes, then 400 for 15 minutes, or until the crust is nicely browned. Serve with a dollop of yogurt and some nuts (pistacchios). But if we were to make this recipe again (which seems likely) we'd sprinkle a handful of pistaccio nuts in the middle of the torte.

What a perfect meal.

The leftovers make a great lunch for the next day. I packed ours with a few olives, a slice of mango, and a handful of pecans. If you heat everything up together, it's delicious.

Gingered Butternut Squash Relish

With seven butternut squashes staring me down, I had to try to find a pickle-related recipe because this blog is starting to veer from it's mission.  I've never had a squash relish before, and I had a bunch of ginger I haven't been able to use, so I thought I'd try this recipe.  So simple and tasty....but I am looking for suggestions about what to eat it with.  Any readers out there have any ideas?  Pork chops?  Leftover turkey?  In a ground turkey empanada?  In whole wheat burritos?  On a piece of broiled bluefish?

I have to say, I'm proudest of the photo, which I think turned out particularly well.

Ginger Squash Relish

1/2 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon cayenne
2 lb butternut squash, peeled, seeded, and coarsely shredded (5 cups)
2 medium onions, grated (2/3 cup)

Stir together vinegar, sugar, and salt in a large bowl until sugar and salt are dissolved, then add remaining ingredients and toss well.  Spoon relish into clean glass jars and cover quickly to let set.  The flavors will mix well after about two days.

Butternut Squash Soup, Hold the Cream Please!

Everybody wants a recipe for butternut squash soup that does not need cream. This is a good one.

Butternut Squash, Sage & Roasted Garlic Soup

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
2 - 4 garlic cloves, roasted
5 to 6 cups of chicken (or vegetable) stock

Start out by roasting some garlic in the oven at about 400F. I love roasted garlic, so I just go ahead and roast a whole damn head of garlic, and then save the rest for another dish (garlic bread?) It roasts in about 20 minutes. While the garlic is roasting, melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add roasted garlic (to taste) by cutting one end of a clove and squeezing out the garlic paste; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly. Working in batches, puree soup in blender, allowing some texture to remain. Return soup to pot. Thin with stock if the soup is too thick for your tastes. Season with pepper and more salt. Serve with roasted pepitas, yogurt or sour cream, and a handful of chopped parsely. I also like to add droplets of sriracha sauce to mine.

Moist Turkey Through & Through? You Better Believe It.

I was listening to the Brian Lehrer show on NPR after Thanksgiving...he had three of NY's "top chefs" (as Lehrer put it; but I know better. NY's top chef lives with me and he couldn't be on the show because he was playing ultimate frisbee in the Turkey Bowl at the time) on the program talking about incorporating recipes from other cultures into the traditional American Meal. The host invited recent immigrants to call in and talk about the alterations to the meal that they had made for their families.

It was a great program, but two of the "top chefs" said that it was impossible to cook a turkey like they show it in the magazines: perfectly bronzed and evenly cooked. One of them said that the only way to ensure that the legs were cooked the whole way through and the breasts weren't too dry was to separate the legs from the breast and cook them separately. I wanted to call in and tell them that they were mistaken, but Lehrer had asked immigrants to call in, so I felt like I shouldn't. But let me set the record straight here:

You can absolutely cook a magazine-cover beautiful turkey that's moist all the way through.

The secret? Brining, seasoning, and basting.

We brined our 20 lb turkey in a big trash bag in a cooler on our back porch for about two days. I used enough water to fully immerse the turkey, 2 cups of kosher salt, a healthy Tbsp of pepper,2 onions (quartered), a few cloves of garlic, and bunch of fresh herbs (rosemary, thyme, a bit of oregano). You can throw in some carrots or celery cut into fours; I didn't this year, but it's worked in the past.

Don't stuff the turkey! Just season it well. We put a few stalks of celery, about 5 cloves or garlic, salt, pepper, and uncut herbs in the cavity (the same as above, thyme, rosemary, and oregano--on their stems)--all tossed with some olive oil. We brushed olive oil over and dusted the turkey with paprika, salt, pepper, and a bit of cumin and put it in the oven covered.

Every hour or so, we took a look and basted the turkey with the juices from the bottom of the pan, being careful to continually spread the herbs over the turkey with its juices.

We took the aluminum foil off of the turkey about 35 minutes before it was done and re-seasoned with paprika, pepper, and a little bit more salt so that the skin would get crispy and brown.

You don't need one of those pop-up things to tell you if the turkey is cooked. In general, you cook a turkey by calculating 20 minutes per pound at 375. When you think it should be done, stick a knife in the joint of the hip of the turkey (where the leg joins the body) to the bone, and if the juices are clear, it should be done.

If you're nervous, you can always slice into the turkey and take a look. If you slice neatly enough, no one will ever know.

So now you know. For next year.

Homemade Frozen Bouillon

What a perfect day-after-Thanksgiving. D had to work; I slept in, and when I woke up, I turned NPR on in every room in the apartment. (D hates NPR, so you can't imagine what a luxury this was). The only thing on my to-do list? Make turkey stock. D clued me into this very interesting (and space saving!) idea for what to do with the stock: make frozen turkey bouillon.

This was the most expensive turkey I've ever had, so I was determined to use every last bit of it.

We started boiling the two carcasses from our main turkey (about 20 lbs.) and our 10 lb. turkey breast last night shortly after some of the dishes were cleared. We boiled it until we went to bed at around 1:30 am, and then left it on the stove, covered. I turned it back on at around 10 am, brought it to a rolling boil and boiled it until all of the meat fell off the bone. I let it sit, and then strained the liquid from the bones and meat. I boiled the liquid down for about 2 hours to a concentrated thick stock and cooled it off. I poured the liquid into two ice cube trays and stuck em in the freezer. I now have 24 cubes of frozen bouillon that I can use for various dishes for the next few months. I also have about 32 ounces of turkey meat that we'll use for croquettes!

I used one of the cubes to enrich the soup I made for the next day.

Two-Days-After-Thanksgiving Soup

2 carrots (slightly wilted)
3 stalks of celery
2 onions
4 cloves of garlic
salt and pepper
1 homemade bouillon cube
1 cup of fresch stock
6 cups of water
1 cup of pearl barley

Chop up the veggies. Sautee the onions and garlic in a little bit of olive oil, seasoned with a bit of salt and pepper. Add the carrots and celery and saute until tender. Throw it all in a pot with the rest of the ingredients, bring to a boil and then simmer for about an hour. Serve steaming hot with toasted bread.

A Green Thanksgiving

How can you measure success for a dinner like this? Everything came out perfectly? Everything got to the table at the correct temperature? The kids didn't all beg for Cokes despite the fact that we'd made what we thought was some very cool fruit-juice punch? No....by those measures, we wouldn't have been so happy with the results. Nothing's perfect, and kids just love them some Coke. So how did I measure success? By the fact that at least one person from every family asked me for a recipe, and where to find their own local Green Market. That was awesome.

What wasn't perfect? The playlist I'd made didn't really work; the kids needed to put on the TV, and D got absorbed in a Monopoly game that lasted for hours while I was busy playing hostess. We neglected to put pepitas in the pumpkin soup, ruined the mashed cauliflower, and forgot to tell people about the creamed onions until well into the second set of servings. But none of that really mattered.

We had about 25 people over in our modest Gowanus apartment and everyone seemed to enjoy themselves--they all left with a generous bag of leftovers. The last guests left around midnight, and we ended the evening by cleaning while listening to our playlist. We were thankful we did it when we woke up to a clean house the next morning.

The last thing I made before the guests arrived was a yogurt dip for the crudite. I made it with a Lebanese strained yogurt called Labne that we got at Damascus Bakery with lemon juice, paprika, salt, pepper, cumin, coriander, scallions, and a touch of sugar. A great alternative to a sour cream dip--the same consistency, but a lot healthier.

Holiday Spirit at the Green Market

This past weekend was shopping weekend in preparation for our Thanksgiving feast. I had ordered a 16-18 lb turkey & a 10 lb breast from Dipaola Turkeys in Hamilton, NJ--local, free range, and fresh--and we added on a spiral of spicy turkey sausage as well. My heart stopped beating when we were told how much it all cost, but after a few deep breaths, and repeating the mantra: "local is good, the turkey will be delicious, I'm paying for sustainability," I was okay. After we'd loaded up on all of the veggies and herbs we needed for the meal, I had about $10 left. There's two women who sell flowers each week, and near Thanksgiving and Christmas, they start selling aromatic centerpieces, door wreaths, and swags. Last Christmas, we bought a centerpiece for D's mom and she loved it. (And we loved how it made the car smell for about a week afterward!) I asked the woman behind the table whether she had any decorative wreaths for $10 or less, and she said "no," and sadly shook her head. I asked D for the last $5 he had in his pocket and happily walked up to the woman with the $15 and a door swag. D was standing a few yards away looking stricken by the amount of money we'd just plunked down and I looked over at him; the woman turned to look at him, too, and when she turned back to me I said: "We just spent our entire life savings on fresh turkey for our family for the holidays." She handed me back a $5 bill and said "Happy Holidays." I couldn't really meet her eye, because I started crying, which made D laugh and hug me close to him. What a wonderful way to start the season!

Spicy Gingered Pumpkin Soup

We've been cooking parts of our Thanksgiving meal that will last for the week, and today, D and I prepared the spicy gingered pumpkin soup that will be our appetizer.

On Saturday night, I roasted two medium-sized pumpkins--the kind that are like a peach-tan color, not the bright orange ones. I quartered them, removed the seeds and pulp (setting them aside to roast later on) and seasoned the pumpkin meat with cumin, coriander, black pepper, paprika, salt, and lots of ginger. I laid them skin up in the oven at 400 degrees for about an hour.

We cooled them off outside on the porch, and then today I peeled them and cooked the pumpkin with carmelized onion and apples and more of the same spices. Then I had to leave to go to work for a bit, and while I was gone, D put the mixture through a blender and ta da, now we have about a gallon of soup. We'll just add some light cream to the soup on Thursday, and serve it in cups as our guests arrive.

Thanksgiving planning

We're having D's clan over to our small Brooklyn apartment for Thanksgiving, and we started planning the menu and getting together the "To Do" list this weekend.

I ordered a 14-16 lb turkey from the farmer's market at Grand Army Plaza this Saturday, along with an 8-10 lb breast (for additional meat). I also made spicy pumpkin soup from our Hallowe'en decorations (the ones that weren't cut into jack-o-lanterns), and froze 64 oz of it. I also canned some cranberry sauce (cranberries, onions, apple, and raisins with a bunch of spices).

I hope to do some shopping both at my regular old farmer's market, but also at the Red Hook Community Farm Farmers' Market, which has two more days left until Thansgiving: Saturday, October 10th and Saturday, October 17th, 9am-3pm. The Red Hook Community Farm is so cool: it was opened in a neighborhood that was really suffering from poor nutritional options, and has really evolved into a community hub. The farms are run by community youth, who learn about sustainable living and business management at the same time. Info on the organization:

http://added-value.org/market.php

You can also get directions to the market by going to the website.

So here's a sketch of our Thanksgiving menu so far:

Appetizers: Brie and crackers
cheese and guava paste

First course: Spicy gingered pumpkin soup

Second course: Green salad with tahini goddess dressing or a mustard viniagrette

Main course: Roast turkey with apple walnut stuffing with a pumpkin chipotle sauce
Green beans with bacon, red pepper and almonds
Pureed cauliflower with scallions
Roasted winter vegetables
Cranberry Chutney, and traditional cranberry sauce

Dessert: Pumpkin cheesecake bars and various pies brought by D's relatives

"I never get tired of turkey"

That's what my mother used to say after Thanksgiving.....and twelve nights of croquettes, soup, sandwiches, etc. etc. etc. Well, I did get tired of turkey, so I threw all of our leftovers in the freezer and wondered if I'd ever have the stomach for them again. I knew it would be a late night, so I took out the leftover breast from Thanksgiving yesterday morning to eat last night for dinner. All I can say is I will never NOT brine poultry. I could not believe how moist it was! A few slices with some toasted pita, babaganoush, and olives made for a light tasty dinner.

Now....onto the subject that really matters: pickles! Friends keep sending me recipes and websites of homemade pickle sellers. One company had even SOLD OUT of their pickles for the holidays! So is there or isn't there room in the market for a novice start-up pickle maker with a lot of passion? I've got about 6 recipes I've made so far, and ideas and recipes from friends that will give me 6 more--a dozen products in my catalogue! Well, we'll see how the Christmas pickling goes, and maybe I'll ask all of my recipients to post their comments to this site. Tomorrow D. and I have promised one another we will get up super early and get to Grand Army Plaza for the Farmers' Market to see what kinds of great pickling produce we can score. Wish me luck!

Forgetting the Cranberry Chutney

D. and I decided to spend Thanksgiving away from family and friends at my friends’ country house in Pennsylvania. Neither one of us was up for any family drama, and we were anxious for some time out of the city. The house is beautiful—my friend is an architect and he remodeled an old house that sits right on a small river. You can hear the river rushing by in the morning through closed windows, and a group of wild turkeys often come to visit. He brought his guitar, and I packed tons of cooking supplies to create our feast. But before heading up there, we decided to stop and visit his mother. This would be the first time I would meet her, and I was excited about it, up until the day before we were leaving. I turned into a nervous wreck. Didn’t know what to wear, wasn’t sure what to do with my hair, etc. etc. D. told me that she was nervous, too.

Just after dark the day before Thanksgiving, we pulled up in front of her house and D. looked at me reassuringly. We got out and went into the back seat to pull out the dried flower and herb centerpiece we’d bought for her at the Farmer’s Market, and the jar of cranberry chutney I’d carefully prepared days before. No cranberry chutney. I’d forgotten to bring down the canvas bag with the chutney for his mother, our chutney for the next day, a bag of onions, and a bottle of Jose Cuervo Gold Tequila—which we’d planned to drink as an appetizer while we cooked the next day. D. was not perfectly chill about it—he didn’t understand how, despite all of my lists, which included such obvious things as his guitar and the massive turkey in a cooler, I could have forgotten the chutney. But he was ultimately pretty forgiving. As for the visit with his mother, it was lovely. She was so grateful for the centerpiece, and just insisted that I send her the recipe.

After a few hours, we got back on the road to the house. On the way, though, we had to stop for onions, Tequila, and, of course, the makings for cranberry chutney: celery, raisins, cranberries, vinegar, sugar, cloves, cinnamon, apples, and ginger.

It was terrific with our Thanksgiving dinner of roast turkey, pureed cauliflower (instead of mashed potatoes), glazed baby carrots, brussel sprouts, sausage and cranberry cornbread stuffing, wheat rolls, and butternut squash soup. And it was great on sandwiches the next day!

Last night I made dinner for my friend who had spent the day painting two rooms in my apartmen, and his girlfriend who used to be a caterer. I marinated three pork chops from the local butcher with olive oil, salt, pepper, and fresh rosemary and thyme. I pan-seared them, and then baked them in the oven, and served them with garlicky spinach, brown wehani rice, and side garnishes of my homemade applesauce and cranberry chutney. The chutney was the star again. (By the way, the dinner went well with a bottle of Punto Final Malbec (Argentina).