Mid week wines

is what would I

CHEESE!!!!!!

That's true, cheese would probably work (and as you suggest does seem a bit obvious now you've said it). I guess similar types to Port, stilton and friends? Not an area I've explored much (one of many!).

That was obviously far too easy, so a harder problem for you, what about for the non cheese eater in my life? (I'm trying to convert her but with very little luck so far.)

Regards

Ian

The recioto syle of wine work fairly well with good winter fare.

We are having a bottle of the 2000 Grandarella tonight with an oxtail stew, for instance.

Not sure amarone styles need any food at all. They're great for just drinking.

Maybe see you at Veritas sometime. You're not going on Thursday by any chance?

Salut/Hi Bill Spohn,

le/on 21 Feb 2004 14:23:06 GMT, tu disais/you said:-

Yup, that's just the sort of thing I'd look to. There are some pretty full flavoured beef daubes (wine based stews) with orange peel and olives that would go fine. There's also this catalan speciality which I think would be wonderful with a recioto style wine. Called Boles (bolas) de picoulat, it's glorified meatballs in gravy and ought to be made with fresh/frozen/bottled cepes, but might work with reconstituted dried ones, though I'd be tempted to use less (even after reconstituting) as their flavour is very pronounced (cepes are more commonly known in some parts of the US as porcini). The meats can be ground/minced. Pork blade is lean pork from the shoulder.

----- Now You're Cooking! v5.62 [Meal-Master Export Format]

Title: Boles De Picoulat Categories: beef, casseroles, french, main dish, pork Yield: 4 servings

250 g finely chopped lean beef 500 g finely chopped pork blade 6 cloves garlic 8 tb finely chopped parsley 2 eggs 2 ts salt 1/2 ts pepper 6 tb flour 4 tb olive oil (to fry)

------------------------------------SAUCE----------------------------------- 125 g pork belly, diced 50 g diced jambon cru 1 onion, finely chopped 1 lg tomato, chopped 1 red chilli 250 g pitted green olives 1 nutmeg, salt, pepper 170 g parcoooked cèpes, jar 350 ml red wine

Method

Crush the garlic cloves lightly, then chop with the parsley. Place in large mixing bowl with the meats. Beat the eggs lightly and add to the bowl; mix well, using your hands, and shape into oval meatballs, the size of a small egg. Roll these in flour, shaking off any excess. Heat the oil in a fireproof casserole, wide enough to take the meatballs in a single layer (ideally). Brown meatballs on all sides over moderately high heat, turning frequently.

While they are cooking, cut the pork belly (or bacon) and raw ham into small dice. Chop the onion finely and the tomato roughly. When the meatballs are browned, (don't overdo this, they have yet to be cooked through), remove them from the oil and keep hot on kitchen towels, covered with foil.

Add the diced pork belly or bacon to the oil left after frying, and brown lightly all over. Sprinkle in a little more flour to absorb some of the fat, add the onion and cook until lightly browned; stir in wine, and continue stirring as the sauce comes to the boil. Boil a couple of minutes to eliminate alcohol. Season with pepper and a little salt, stir in the tomato, the sliced chilli, nutmeg, olives, diced ham and optional cŠpes. Finally add the meatballs - the liquid should half cover them, but add water or a little more wine if necessary.

Simmer gently 45 minutes, turning the meatballs after the first 20 minutes cooking.

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