White stew

White stew

White stew

La Chamiza

La Chamiza

This creamy white stew features carrots, cabbage, potatoes, and white onions. (And chicken, which, as usual, I didn’t eat…picky, picky.) The base of the stew is very simple: just flour, milk, butter, white wine, and salt and pepper. I was surprised when Yusuke said that’s all that was in it, since the flavour is very rich. It’s filling enough that we only had some toast on the side to complete the meal. In my mind, it’s sort of a quintessential Northern/Eastern European dish, but food like this is also very popular in Japan. In fact, you can buy pre-made sauce cubes that just dissolve in boiling water. So efficient.

In addition to the wine in the stew, we had a bit more on the side. We tried something new: an Argentinian chardonnay, La Chamiza, which proved to be extremely tasty. I’m not a wine connoisseur by any means; I just like to drink things that taste good. La Chamiza has been added to our new favourites list. And incidentally, the website’s description of the “mouth” sounds exactly like a self-description: “Young and fruity with fresh and persistent finish.”

Update: Argh, good thing this isn’t a photography blog. That picture is a bit icky when you enlarge it. But the stew looked fabulous. You just have to take my word for it…

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1 Comment

  1. […] modification of one of Yusuke’s stock recipes. To make this white stew, Yusuke mixes flour, milk (in this case, half whole milk (ha) and half soy milk), butter, white […]

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