We’re currently watching the BBC series A Cook Abroad and in the episode where Monica Galetti visits Franche-Comté we were inspired to cook Morbiflette. We found a recipe on the InterFrance website.
Onions, bacon, boiled potatoes, white wine and seasoning are fried together. The mixture is transferred to an ovenproof dish, slices of Morbier cheese are placed on top and the dish is baked in the oven until the cheese melts.
The Morbier cheese imparts a unique flavour to the dish. We served it with a green salad.
Interfrance recommend a light Côtes du Jura Chardonnay to go with Morbiflette. We didn’t have one, so we opened a bottle of Macon-Lugny, Les Coteaux des Anges 2013, a white Burgundy from Costco.
We detected peaches on the nose, a hint of apples on the palate, followed by lemons, a note of orange and a little butteriness. The wine was a very good match.
We had some cooked chicken to use up, which gave us the opportunity to try Tarte au Poulet, a recipe from Supercook.
Tarte au Poulet is a pastry flan filled with cooked chicken meat, mushrooms, chopped lean ham, seasoning, cayenne pepper, cream and Gruyère cheese.
We served this very tasty dish with a green salad.
We paired the meal with a bottle of Peltier Ranch Lodi Chardonnay 2012, a Californian white from the Wine Society.
We loved the creamy vanilla butteriness with tropical fruits, especially pineapple. The oakiness had an affinity with the spiciness from the cayenne. A very good match and even better than a previous pairing with Pork Stroganoff.
We found a Tagliatelle Alfredo recipe on the Wine Society’s website ideal for using up leftover ham a few weeks back but didn’t get around to trying it. The pasta sauce contains mushrooms, lemon juice, black pepper, white wine, cubed ham, (we used pancetta instead) and creme fraiche. The tagliatelle is garnished with chopped parsley and shaved Parmesan.
The Wine Society recommend a white Burgundy pairing, but we didn’t have the one they suggested. However, we did have a bottle of Macon-Lugny, Les Coteaux des Anges 2013, a white Burgundy from Costco.
We tasted a slight creaminess, with crisp citrus flavours of oranges and lemons. A very good match with the pasta.
We fancied doing Pork Stroganoff and found three recipes we liked online. We cooked Mary Berry’s Pork Fillet Stroganoff from BBC Food and intend to try the other two recipes in future.
Strips of pork fillet are cooked with onion, paprika, mushrooms, soured cream, lemon juice and garnished with parsley. We served the pork with mashed potato and green salad. We thought this was a fairly mildly-flavoured Stroganoff, but pleasant.
We tried a bottle of The Gooseberry Bush Colombard/Sauvignon 2013 from the Sunday Times Wine Club (previous food pairings here and here). This didn’t work at all, so we switched to a bottle of Peltier Ranch Lodi Chardonnay 2012, a Californian white from the Wine Society.
This wine is subtly-oaked and we tasted creamy pineapple and other tropical fruit flavours. The wine did not overwhelm the light flavours of the meal and was a good match.
We cooked Pimiento Chicken from Supercook. Chicken pieces are cooked with onion, pimientos or red peppers, tarragon, chicken stock, white wine, beurre manie and double cream.
The dish has a Spanish feel to it so we served it with Spanish Potatoes from the BBC Good Food website. Small chunks of potato are mixed with tomato purée, smoked paprika, garlic, lemon juice and parsley and then roasted.
We thought a bottle of Sendero des Santos Albarino 2012, a Spanish white from the Sunday Times Wine Club would make a good pairing.
We found the wine smooth and creamy with flavours of summer fruits especially peaches and nectarines. There was a tangy lemony finish. We thought this quality wine was a very good match with the meal.
We had the remainder of the chicken a few days later and decided to try a Chardonnay. This served as an object lesson on why its important to to get the oakiness right when choosing the right pairing. At first we thought oak might be a problem so opted for a bottle of Lindemans Bin 65 Chardonnay from Costco. Nothing wrong with the wine, but we knew straight away more oak was needed and set it aside.
We chose a bottle of Wither Hills Chardonnay 2011, a New Zealand white from the Wine Society. Decidedly more oaky and we tasted peaches, sweet melon and plenty of creaminess with a touch of citrus on the finish. This delicious wine was superb with the chicken.
We tried Tagliatelle Verde with Bacon and Tomatoes from Supercook. However, we couldn’t find any green tagliatelle in our local shops, so used plain. Never mind.
The sauce for the pasta contains bacon, onion, garlic, mushrooms, tomatoes, tarragon, oregano, béchamel sauce and double cream. After combining with the pasta, the mixture is topped with parmesan and breadcrumbs and browned in the oven. This excellent pasta dish is served with crusty bread.
The creaminess in the sauce should have pointed us in the direction of something like a Chardonnay, but some of the flavours in the sauce suggested an Italian red might work and we opened a bottle of the Society’s Chianti Rufina 2011, an Italian red from the Wine Society. This is a good wine, but not quite a good enough match with this particular meal.
We switched to a bottle of Cimarosa California Chardonnay 2012 from Lidl, thinking it should be able to cope with the creamy sauce and it did.
There was a bouquet of tropical fruit and these followed through in the flavours, which were accompanied by pineapple and a smooth, buttery creaminess from the oak. A good match with this meal.