I make that garlic all the time, along with some pickled beans with wine, and use whichever dry white wine we happen to have on hand. I haven't had a problem with Chard being too oakey as it seems the stainless-aged and flintier style is more common; oakey chard is more spendy and we aren't going to use it in pickles. Use anything that tastes good enough to drink, but isn't too good. :-)

I DID look for the recipe Ruthanna, so thanks for posting it. I found some clams casino recipes and figured it was something like a clams casino "deconstructed." What fascinates me is that yellow rice. I have to find a good recipe for that, since BF got a 10 LB bag of rice for Christmas from his stepson. I have all the ingredients too, to make it. Maybe I will do it sometime while I am home in Allentown. Just a week and a half more.

I am afraid you will have to throw away you pork bell. You should not have used white wine. It is not authentic. :-) "---I know in Japanese and Chinese cooking, all wine used for beef or other meat is ''white'', but I'm not even sure you can make red wine with rice. --" I just looked in my pantry, I have one gallon of Chinese Shaoxing wine. It is dark amber in color. Shaoxing wine is the prefered wine for cooking in Chinese recipes for meats. It has a very nice flavor. the alcholhol content at 16% is more than whites, I use it also in stewing and many other recipes. dcarch

My daughters spent part of their childhood here in Spain where it was often customary to give the children a few drops of wine in a glass when it was being poured for the adults at the table. But it was diluted for them with a good squirt of the ever-present mesh-covered squirt bottle of carbonated water that graced most tables during that time. It was used for diluting drinks or drinking straight and was useful for moistening a napkin to mop off any food spills on your clothing while you dined LOL. If you see old photos of Europeans dining in restaurants or even at home pre-1970s you will often see the familiar mesh-covered sifon bottle on the table. I always had one on my dinner table. We would take the empty bottles back to the corner store and for a peseta or two (think cents) get a full bottle in return. (Now does that make me sound old!) This is one way I have made salmon and it was good. I'm accustomed to cooking with wine and wouldn't worry about serving this to children...but you could just give a small amount of the sauce if you were concerned. Here's how it looked when I made it: - Makes 4 servings. 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 4 (6-ounce) salmon steaks or fillets 2 teaspoons honey 3 teaspoons olive oil, divided 8 cups spinach leaves 1/2 teaspoon minced peeled garlic 2 cups red seedless grapes, halved 1/2 cup dry red wine Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce. Served on a bed of spinach and spiced with garlic, thyme and mustard. Recipe Source: California Table Grape Commission. SharonCb