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Beer Styles

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Honey and Beer Biscuits1

If you follow me on twitter, you may have seen my announcement that I shot a TV show for Lifetime back in January. The premise of the show was to take people with interesting ideas for food products and develop those ideas into product lines that end up on grocery store shelves. There is a hole in the market when it comes to beer infused foods. Clearly this is something that people want that currently isn’t being offered on a large scale. The show airs June 22nd on Lifetime, my episode airs on August 22nd at 10:30pm on Lifetime, you’ll have to watch to see how it all turns out for me. Beyond my story, the show was well cast with incredible people, all with stories to tell and passion for what they make.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

These biscuits, which would be a fantastic addition to a beer infused food line, are the best biscuits I’ve made so far. The technique creates these beautifully flakey layers, the beer lightly leavens the dough, leaving behind soft notes of beer on the finish. For both the sauce and the biscuits I used Mischief from The Bruery.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce The Bruery

 There are two types of breweries that I respect, those that offer accessible beer that’s consistent and well done. Solid beer that can be held up as excellent examples of their represented styles. The Bruery is the other type. They aren’t afraid to break a few rules, they make that clear with the spelling of their name. There is nothing traditional about the beer that comes out of this place, it’s innovative, experimental and exciting. It’s a place that you take a true beer lover, not someones who "like some beer, sometimes." It’s not among the beer I recommend for those who want an easy introduction to craft beer, it’s beer for beer lovers. It’s were you go when you want to see the limits of beer being challenged.

To be honest, I don’t always fall in love with what The Bruery makes, but I’m always intrigued, I always want to try what they’ve come up with because it’s clear how thoughtfully made every batch is. Mischief is one of my favorites. It’s beautifully well rounded with notes of bread, yeast, citrus, grass, with a bit of spice and apricot. It also comes in a bottle that’s a perfect fit for a champagne recorker which comes in handy when you want to open a large 750ML bottle in the morning to make biscuits and want to save the rest for later in the day. It also well distributed, I’ve even heard rumors of it making it past the Booze Guards to the North to earn spots on shelves in Canada.

Another amazing Bruery creation is Black Tuesday, available in October. If you’re near Orange County in late October, it’s worth a drive to the tasting room just for that beer.

If you can’t get your hands on Mischief (although you should try, it’s a great beer) looks for a hoppy Belgian ale or Hefeweizen for this recipe.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Ingredients
  

For the Strawberry Sauce:

  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 cup Belgian ale or hoppy wheat beer

For the biscuits:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbs butter cut into cubes
  • 1 tbs honey plus 2 tbs (divided)
  • 1/2 cup whole milk
  • 2/3 cup Belgian ale or hoppy wheat beer
  • ¼ tsp course sea salt

Instructions
 

To make the strawberry sauce:

  • Add the strawberries, sugar and beer to a saucepan over medium high heat.
  • Allow to simmer, stirring occasionally, until reduced and thickened, about 20 minutes.
  • Add to a food processor or blender, blend until smooth.

To Make the Biscuits:

  • Preheat oven to 425.
  • In a processor add flour, baking powder, baking soda, and salt.
  • Pulse to combine. Add the butter and 1 tbs honey, process until well combined. Add to a large bowl.
  • Add the milk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Add the remaining 2 tbs honey to a microwave safe dish. Microwave for about 15 seconds or until thinned.
  • Brush biscuits with honey and sprinkle with salt.
  • Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  • Serve warm with strawberry sauce

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Honey Porter Glazed Chicken Skewers

Honey Porter Glazed Chicken Skewers (grill and oven methods listed) via @TheBeeroness

I have two very distinct sides to my personality, dueling forces that pull me in opposing directions with near cartoon ideation. Although Devil and Angel would be easier to deal with, mine are more Old Lady and Free Spirited Gypsy.

As much as I would like to tell you that Gypsy wins the battles, it’s Old Lady that tends to run the show.

A few years ago Gypsy got ahold of the controls and decided to buy a motorcycle. Paying penance to Old Lady, I signed up for a Motorcycle Riders Training Course. It was a three-day crash course (pun intended) in how to ride a motorcycle without killing yourself.

I also allowed the Old Lady side of me to buy the safest helmet and motorcycle jacket with armor I could find.

Jackie on Triumph

The first day of class I was equal parts nervous and intimidated, as I noticed I was the only novice in the group and one of the youngest. Most were crotch rocket guys wanting to "blast the Crest" as soon as possible. The only other girl was a woman who wanted to learn to ride so she could bike cross-country with her partner for their 20 year anniversary.

No one talked to me. Really, no one talked. We were all a bit insular trying to figure out how to learn not to kill ourselves, drowning in the Dead People Smeared On The Road stories told by the ex-bike-cop who taught the class.

On the final day of class we met early in the morning in a parking lot in Long Beach just as it started to rain. A little drizzle that scares the crap out of most of Los Angeles. We were given the opportunity to come back on a non-rainy day but collectively decided, with a series of sideways glances and nods, that we would all stay and ride like Bad Ass SoCal People in the very light drizzle.

The final segment of the day was an obstacle course through the gigantic empty parking lot.  Trying to make sure I was at least in the top half of the pack, time-wise, I set out a bit faster than I should have.

As I rounded the first curve, set over a large white arrow painted on the pavement of the parking lot, my bike slipped out from under me and began to skid along the wet ground as I tumbled in the opposite direction.

Ex-bike-cop was visibly relieved to see that I was fine and address the issue with the group by saying, "I think now is a really good time to tell everyone that paint on the pavement gets really slippery when it rains."

Honey Porter Glazed Chicken Skewers (grill or oven method listed) via @TheBeeroness

To which I responded, "No, ten minutes ago would have been a really good time to say that. At this point, it’s pretty obvious."

Sometimes, when you are so immeshed in an activity, you don’t think to state what’s really obvious to you, like ex-bike-cop and the paint. For me, it’s this chicken. Maybe you’ve noticed that I tend to lean away from that popular Boneless Skinless Chicken Breast that we all grew up with. Mostly because it’s so often dry and flavorless.

If you favor that cut, try the boneless skinless chicken thigh fillets, so much more flavor and they can take some serious heat before they dry out. Chicken thighs are a bit of secret ingredient when it comes to chicken dishes, making your favorite chicken breast recipe taste at least 30 percent better if you use the thighs instead. They do take a bit longer to cook, but it’s completely worth it.

Honey Porter Glazed Chicken Skewers (grill or oven method listed) via @TheBeeroness

And that was the only time I ever dumped a bike. At least so far.

Honey Porter Glazed Chicken Skewers

Servings 4 servings

Ingredients
  

  • 2 cloves garlic grated with a microplane (or minced)
  • 1/3 cup honey
  • 1/2 cup porter or stout beer
  • 1 tsp red pepper flakes
  • ½ tsp Dijon mustard
  • ¼ cup soy sauce
  • ¼ tsp pepper
  • 1 tbs olive oil
  • ¼ cup chopped shallots about 1 medium shallot
  • 6 boneless skinless chicken thigh fillets cut into cubes
  • oil for the grill
  • Chopped cilantro for garnish optional

Instructions
 

  • In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper. Add the chicken cubes, refrigerate for 1 hour and up to overnight.
  • Remove the chicken from marinade (reserve the marinade) thread the chicken through wooden skewers.
  • In a pot over medium high heat, add the olive oil and shallots. Sautee until shallots have softened, about 5 minutes. Add marinade and boil, stirring frequently, until reduced and thickened, about 8 minutes.

Grill directions:

  • Preheat grill to medium high.
  • Brush the grill lightly with oil.
  • Brush the chicken with the glaze, place on the grill. Brush with glaze and turn every 2-4 minutes until cooked through, about 10 minutes.
  • Sprinkle with chopped cilantro prior to serving.

Oven directions:

  • Preheat the oven to 400. Place chicken on a baking sheet covered with aluminum foil. Brush liberally with glaze. Roast at 400 for 30-40 minutes, brushing with glaze every 8-10 minutes until cooked through.
  • Sprinkle with chopped cilantro prior to serving.

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Chocolate Stout and Dulce de Leche Ice Box Pie

Chocolate Stout and Dulce de Leche Ice Box Pie via @TheBeeroness

There are a few buzz words that seem to grab peoples attention and promote a recipe to Social Media Sharing Gangbusters status. These words include: Skinny, Quick, Easy, No Bake, Only 3 Ingredients, You’ll Never Guess The Secret Ingredient!  None of these phrases are the type to attract my attention on their own.

I like a recipe that takes time, uses fat and sugar, and I’m not scared of a long list of ingredients or complicated directions.

Sometimes, however, I do invent a recipe that inadvertently falls into one of those Gangbusters categories that people seem to like. This, for example, takes 15 minutes and zero baking. It also tastes amazing in a way that seems to contradict the short amount of time it took to make.

Chocolate Stout and Dulce de Leche Ice Box Pie via @TheBeeroness

You can buy Dulce de Leche, or make it from scratch (here is a really great post on How to Make Dulce de Leche from a blogger I have a girl-crush on). It’s simple to make from scratch, but if that doesn’t fit your time schedule, or intimidates you, it’s fairly easy to find in markets.

I found myself in ownership of a batch of Dulce de Leche after spending a 100 degree day knee deep in Holiday Cheer while making and shooting Christmas Cocktails for the Holiday Issue of a print magazine. Nothing screams July like Brandied Hot Chocolate with Candy Cane Whipped Cream or Dulce de Leche Eggnog. Although I was incredibly grateful for the opportunity, I can’t say that I really wanted to consume hot buttered rum or mulled wine on triple digit summer day.

Ice box pie was in order.

 

Chocolate Stout and Dulce de Leche Ice Box Pie

Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For the Crust:

  • 12 graham cracker rectangles
  • 2 tbs brown sugar
  • 4 tbs melted butter

For the Chocolate Stout Layer:

  • 1/3 cup stout
  • 1 1/3 cup dark chocolate chips 8 wt ounces
  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar

For the Dulce de Leche Layer:

  • 1 cup heavy cream
  • 3 tbs powdered sugar
  • ½ cup Dulce de Leche
  • Additional Dulce de Leche for serving if desired.

Instructions
 

  • In a food processor add the graham crackers and brown sugar, process until reduced to fine crumbs.
  • While the food processor is running, add the melted butter, process until combined.
  • Add crust to a 9 inch spring form pan. Using a heavy, flat bottom glass, press very well into the sides and bottom of the pan (starting with the sides), make sure to press very well until the crust is very compacted into the sides and bottom of the pan.
  • Add the chocolate chips to a small bowl. Heat the stout until very hot (about 170 degrees), pour stout over the chocolate chips, stir until well combined and creamy. Allow to cool to room temperature.
  • In the bowl of a stand mixer, add 1 ½ cups heavy cream and ¼ cup powdered sugar, beat on high until soft peaks form. While the mixer is running, slowly drizzle the cooled chocolate mixture into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the cream and chocolate has been combined an no white streaks or dark chocolate streaks remain. Pour into the crust. Place in the freezer while you work on the Dulce de Leche layer.
  • In the bowl of a stand mixer, add 1 cup heavy cream and 3 tablespoons powdered sugar. Beat on high until soft peaks form. While the mixer is running, slowly drizzle the Dulce de Leche into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the Dulce de Leche and whipped cream have been combined.
  • Add the Dulce de Leche cream on top of the chocolate layer, smooth into an even layer.
  • Freeze until set, about 1 hour. Remove from freezer 10 minute prior to serving and allow to warm slightly before cutting. To remove from pan, run a sharp knife under very hot water, then run the knife between the crust and the side of the spring form pan to release.
  • Heat remaining Dulce de Leche and drizzle over slices prior to serving.

Chocolate Stout and Dulce de Leche Ice Box Pie via @TheBeeroness

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Smokey Hot Beer Shrimp


Smokey Hot Beer Shrimp

None of us really know what we’re getting into when we launch that very first blog post, that Hello World! salute that enters us into the abyss of Blogland. We start these little cubbyholes in the internet Universe out of curiosity, desperation, boredom or just the hope that maybe our lives will take a dramatic tilt. We see the Holy Trinity of blog talent, the online mistress Trifecta we have to master when it comes to blog success: Food, Photos & Writing.

This by itself is a huge undertaking, the hope to be really fantastically,mind-blowingly amazing at three really specific careers, wrapped up in one title, delivered to you at our chosen URL. But that, unfortunately is just the perfectly placed cherry on top of the seasonally appropriate Sundae. Beneath that homemade cardamom whipped cream and strategically placed sprinkles melts an amalgamation of skills that we don’t just need to attempt, we need to master.

Smokey Hot Beer Shrimp

Of course we need to be a skillful recipe developer, photographer, food stylist, culinary-guru and engaging author. But that’s not all, your plate isn’t nearly full enough, pull yourself up to the buffet of online careers and load your platter. You will also need to add to the aforementioned list: SEO expert, web designer, social media darling, PR pro, marketing expert, branding aficionado, and business manager. After all, if you hired someone for each of those positions you’d be in the hole for over 200K.

But who else is going to register the LLC, build the website, apply for a trademark, get a PO box, take those gorgeous photos, not to mention edit them, write the posts, send DMCA take down notice, answer the emails, write the recipes, cook the food, do the interviews, fix that broken code, install the right plugin, promote the content, network with the right people and ohmygodican’tdoitall!

Smokey Hot Beer Shrimp

We need to give ourselves a break. These are ten really difficult jobs, ten careers for which colleges all over the land offer 4 year degrees. We can’t be good at them all and we can’t really afford to hire them all out.

We need to learn to make peace with it the things that aren’t were we want them to be. It’s a triage in a way, the biggest blood loss goes to the front, the rest can wait. In the midst of these panics, we need to remember the list of thing we are really good at is longer than the list of things we shame ourselves for. Because, odds are, there is someone out there wishing to be as good as you are at something.

Don’t forget that when you start to panic about creating a newsletter or figuring out copyright laws. You are really good at more that you are really bad at, the ship will float, it just takes time.

Smokey Hot Beer Shrimp

Ingredients
  

  • 2 tsp smoked paprika
  • 5 cloves garlic grated with a microplane (or minced)
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 tsp red chili flake
  • 3 tbs tomato paste
  • 1/3 cup wheat beer
  • 4 tbs butter cut into cubes
  • 1 tbs honey
  • ½ tsp black pepper
  • pinch salt
  • 1 lb raw shrimp peeled and deveined
  • 2 tbs olive oil

Instructions
 

  • In a saucepan over medium high heat stir together the smoked paprika, garlic, cayenne, chili powder, red chili flake, tomato paste, beer, honey, pepper and salt. Add the butter and bring to a strong simmer, stirring frequently until reduced and thickened, about 5 minutes.
  • In a separate pan heat the olive oil until hot but not smoking. Add the shrimp and cook until ust starting to turn pink, about 2 minutes. Pour the sauce into the shrimp pan, cook until the sauce thickens and shrimp are cooked through.

Spicy Beer Shrimp5

Grilled Romaine Salad with IPA Caesar Dressing

Grilled Romaine Salad with IPA Caesar Dressing

In the world of salad dressing, there isn’t a more fiercely debated member than Caesar. Some swear that the only way to make it is by hand, table side, others claim blasphemy if not strictly adhering to the original recipe, invited in the 1920’s in Tijuana Mexico by Caesar Cardini, while some insist that it’s not Caesar dressing without anchovies. All of these camps, win or lose, are still people who get riled up over a sauce that goes over lettuce, therefore I can’t fully respect any of them. It’s a condiment, lighten up.

Grilled Romaine Salad with IPA Caesar Dressing

My version, by sheer inclusion of the beer, can never really be held up as a true Caesar dressing. And while anchovies aren’t in the original version, the anchovy heavy Worcestershire sauce that was use is no longer available, making them essential to grab that true taste.

The inspiration for this dish came from a guy who used to frequent the restaurant I work at in college. He would order a Caesar salad, no grilled chicken thank-you-very-much, a shot of IPA, and a chocolate milk shake made with equal parts stout and milk. He would then pour about a tablespoon of the IPA on his salad and drink the rest. At the time I thought it was really strange, but he was a good tipper and I was a good smiler (all you need when you’re 19 and bring guys beer and food) so I encouraged his habits. The more I saw him, watched his obvious excitement when his beer flavored meal arrived, the more I understood how all those flavors worked (although I’m not sure I’d pair a milk shake with a Caesar salad).

It stayed with me, this beer-salad-beer-milk-shake diet he seemed to live on, and now I’m on board. He was on to something.

Grilled Romaine Salad with IPA Caesar Dressing

Grilled Romaine Salad with IPA Caesar Dressing

Ingredients
  

For the Salad:

  • 2 Romaine hearts cut lengthwise
  • 2 tbs olive oil
  • ½ cup parmesan
  • Croutons

For the Dressing:

  • 6 anchovies filets packed in oil
  • 1 clove garlic smashed
  • 2 egg yolks room temperature
  • ½ tsp Dijon mustard
  • ¼ cup IPA room temperature
  • 2 tbs olive oil
  • salt and pepper to taste
  • 3 tbs parmesan cheese

Instructions
 

  • Preheat the grill to medium high heat.
  • Brush the cut side of the lettuce with olive oil. Place on the grill, cut side down, until grill marks appear, about 3 minutes.
  • In a blender or food processor add the anchovies, garlic, egg yolks, mustard, and beer. Blend until well combined and light and frothy, about 3 minutes.
  • Heat the olive oil until hot but not smoking (20 seconds in a microwave is sufficient). While the food processor is running, slowly add the oil, drop by drop, until an emulsion forms. Add the salt, pepper, and Parmesan cheese, pulse to combine.
  • Place each Romaine half on a plate, drizzle with dressing, top with remaining Parmesan and croutons. Serve with knife and fork.

This is how I make homemade croutons. 

 

Beer and Peach Potpie

 

Peach and Beer Potpie2

This bowl embodies a bit of culinary contradiction. It’s a bit of soup, and it’s a bit of a dessert, two genres of  menu items that don’t seem to be easily meshed. But I have a love for soupy pies, given to me by a young kid I met in the back of a squad car.

I used to work with propation kids, I’ve told you that before, all from different parts of Los Angeles, some with gang ties, some without families, all wanting help in one form or another. Peter (*Name changed) was a walking contradiction to what most people assume was inside this big kid with a criminal record.

Peach and Beer Potpie

He was a sweet, honest, hard working kid that had never so much as been tardy from any class he’d taken. He had, however, stolen some food when his mom was too drunk to buy groceries and his little sister needed to eat, this earned him a all expense paid trip to Juvenile hall and then a spot in a Group Home. His grades were good enough, he always stayed out of trouble, and I was able to find him part time work at a Jewish deli & bakery in the Valley. When his birthday rolled around I asked what he wanted, the company I worked for had a small budget for special occasions that I was able to access for a present for him. "Pie making…stuff." He’d been working in a kitchen for weeks, fell in love with his ability to produce really great food, but outside work he’d never made food that didn’t require a microwave. I bought him a pie pan, a rolling pin, pie weights and pie cookbook. His reaction to the gift was much more shy and reserved that I’d expected. When I asked him why he was quiet, he said, "This is the first birthday present I ever got. Thank you."

I had to immediately whisk him to the kitchen to put said gift to use or I would have cried all over him. Instead we made a pie. The crust was gorgeous, but with limited ingredients in the state funded Group Home, the pie turned out a bit more watery than I had intended. I was deflated. He didn’t notice. He took one bite and a huge smile lit up his big face. It tasted great, and he had no preconceived ideas about what homemade pie looked like because he’d never seen one. Now, soupy pie makes me happy.

Peach and Beer Potpie4

I found out a few years ago that Peter is doing really well, he’d put himself through culinary school, works as a chef and teaches classes at the community college.

Long live pie.

Beer and Peach Potpie

Ingredients
  

  • 6 cups 6-8 large peaches yellow peaches, sliced (peeled if desired)
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • ½ tsp cinnamon
  • 1/4 cup flour
  • 3 tbs cornstarch
  • pinch salt
  • 1/3 cup hoppy wheat beer
  • 1 sheet puff pastry thawed
  • Egg wash 1 egg, 1 table spoon water, beaten

Instructions
 

  • Preheat oven to 400.
  • Add the peaches to a large bowl. Sprinkle with brown sugar, white sugar, cinnamon, flour, cornstarch, and salt. Use your hands to stir the peaches until they are fully coated with the dry ingredients and all of the dry ingredients have been moistened.
  • Pour the beer over the peaches, gently stir to combine.
  • Place 4 oven safe bowls (1 cup size) on a baking sheet. Divide the filling evenly among the bowls.
  • Roll the puff pastry out on a lightly floured surface, cut into 4 squares. Cover each bowl with a square of puff pastry. Brush with egg wash.
  • Bake at 400 for 18-22 minutes or until golden brown.

Peach and Beer Potpie5

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Grilled Beer and Buttermilk Chicken with Sriracha Glaze

Beer & Buttermilk Grilled Chicken with Sriracha Glaze

The above picture is  pretty strong illustration of what I did nearly the entire weekend. Along with spicing up my beer wings, I also made a Sriracha butter for grilled corn. In other news,I ran out of Sriracha.

Maybe it’s the new grill that found it’s way into my backyard, or maybe it was eyeing this chicken recipe, or this one, but I really wasn’t able to think about anything but beering up some chicken and giving it a good grilled char.

Beer & Buttermilk Grilled Chicken with Sriracha Glaze3

I’m also trying to figure out how to grill a pie, but more on that later.

 

Grilled Beer and Buttermilk Chicken with Sriracha Glaze

Ingredients
  

For the Chicken:

  • 2 cups Buttermilk
  • 12 ounces IPA beer
  • 2 teaspoons kosher or sea salt
  • 1 teaspoons smoked paprika
  • ¼ teaspoons cayenne
  • ½ teaspoons cumin
  • 1 tablespoon brown sugar
  • 1 white onion sliced
  • 2 lbs chicken drumsticks and wings
  • Cilantro minced (optional)

For The Glaze:

  • ¼ cup Sriracha
  • 1/3 cup brown sugar
  • 1 teaspoons salt
  • 2 cloves garlic minced
  • ¼ cup tomato paste
  • ½ cup IPA beer
  • 2 teaspoons fish sauce
  • 1/3 cup mirin

Instructions
 

  • In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.
  • Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.
  • Remove the chicken from the marinade, discard marinade.
  • Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.

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Beer & Buttermilk Grilled Chicken with Sriracha Glaze4

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)


Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

The anemic looking, plastic tub dwelling potato salads of my youth put a pervasive distain in my culinary soul for the union of the words "potato" and "salad." It wasn’t until I found a non-mayo based version that I really started to see potential. While I’ve used sour cream, blue cheese dressing and even bacon garlic aioli, the mustard vinaigrette edition is a fun twist. I also like to roast the potatoes rather than boil them, it prevents the possibility of the over cooked mush and it brings out flavors that might otherwise be washed away in boiling salted water.

For the vinaigrette I used an IPA from a brewery not to far from me, Noble Ale Works out of San Diego. A newer brewery that, rumor has it, just celebrated their second anniversary. Like most brewers I’ve been lucky enough to come across, this team seems profoundly dedicated to what they do, fiercely loyal to to their community, and in near constant pursuit of the perfect brew.

Big Whig IPA is a fine example of a West Coast IPA, with a bold hoppyness that’s balance with a pale male, citrus notes, a bit of caramel and some pine. The accessibility of this beer makes it perfect to add to your summer beer rotation and the light seasonally appropriate flavors make it perfect for a salad dressing.

 Warm Potato Salad with IPA Mustard Vinaigrette bottle

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

Ingredients
  

  • 2 lbs red potatoes cut into small cubes
  • 2 tbs duck fat use olive oil for vegetarian
  • 1 tsp salt
  • ¼ cup chopped shallots
  • 1 clove garlic smashed
  • ¼ cup stone ground mustard
  • 1 tbs honey
  • ¼ cup IPA
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1/3 cup chopped green onions
  • 2 weight ounces crumbled Roquefort cheese about 1/3 cup
  • ¼ cup flat leaf parsley chopped
  • ½ cup shelled peas

Instructions
 

  • Preheat oven to 400.
  • Heat the duck fat (or olive oil for vegetarian) in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  • In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  • In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm.

I use this Duck Fat because it’s well priced and good quality. A little goes a long way so one jar will last a while. (Affiliate Link)

Warm Duck Fat Roasted Potato Salad with IPA Mustard Vinaigrette (with vegetarian option)

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Chocolate Stout Cherry Pie

Chocolate Stout Cherry Pie3

 

This is a baking PSA, a result of an ongoing panic attack I’ve been having since I turned my book into the publisher. I’ve been convinced that most people who attempt to make my Chocolate Stout Cake with Raspberry Chocolate Ganche won’t know there is a difference between weight ounces and fluid ounces, confuse the two and end up with a failure. These things keep me up at night. Because if you make a recipe of mine and it fails, I feel awful, even if the recipe isn’t to blame. Even if you are totaly to blame for the failure, I still feel terrible.

Weight ounces and fluid ounces are not the same thing. In fact, for the most part, they have nothing to do with one another.

Weight ounces measure weight, fluid ounces measure volume. One does not equal the other.

Take a bag of chocolate chips, for example. It will probably list on the package: 12 weight ounces (often abbreviated as just "wt oz"). Pour those chocolate chips into a measuring cups and you’re bound to see it reach about 2 cups, or 16 fluid ounces.

12 weight ounces of chocolate equals about 16 fluid ounces.

Cheese is the same. 8 weight ounces of shredded cheese is about 16 fluid ounces.

Flour is even worse. Most bakers weigh their flour rather than measure it in cups (although most recipes will say cups) but  if you see a baker call for ounces of flour, she probably means weight, not volume. Have I lost you yet?

Generally, 1 cup (8 fluid ounces) of flour is only 4 weight ounces.

Most of the time, the difference is easy to distinguish, and lucky for us, beer is equal when it comes to fluid ounces and weight ounce. 8 fluid ounces of beer equals 8 weight ounces (one less thing to worry about!)

The biggest worry in the cooking and baking world are generally cheese and chocolate. Mostly because they are sold in weight ounces, but recipes vary when it comes to what they call for. Recipes should call for those items in weight ounces, but if you aren’t familiar, and just load up your measuring cup with shredded cheese or chocolate chips and think you’re looking for fluid ounces, you’ll most likely have a recipe disaster on your hands.

The take away:

When you see a recipe calling for ounces: figure out what type of ounces or your recipe may not work.

Thank you for letting me get that off my chest, I feel better. Although I still want to kick the crap out of the a-hole who decided to use the same word for both.

Chocolate Stout Cherry Pie2

And take moment to check out those glorious cherries in the middle of that pie.

Chocolate Stout Cherry Pie

Ingredients
  

  • 1 pie crust
  • 2 3.5 ounce bars 60% chocolate (total 7 weight ounces)
  • 3 tbs unsalted butter cut into cubes.
  • 2 tbs light corn syrup
  • 1/3 cup stout
  • 3 tbs heavy cream
  • 2 1/2 cups pitted dark sweet cherries such as Bing, about 16 wt ounces pitted

For the Whipped Cream

  • 2 cups heavy cream
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbs stout optional

Instructions
 

  • Preheat oven to 350.
  • Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
  • Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
  • Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
  • Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.

Notes

Note about chocolate: you can use up to 70%, but the higher the percentage (which indicates the amount of cocoa in the bar) the more bitter the chocolate, therefore the more bitter the pie. If you use a really low cocoa content, like a 30%, the pie may have a harder time setting up because of the lower cocoa content, and higher milk content. I would stay between 55% and 70%.

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Chocolate Stout Cherry Pie

Beer Battered Avocado Tacos with Fresh Corn Salsa

 

 

Beer Battered Avocado Tacos2Nothing in life should be qualified by what is left out. You shouldn’t stand in the warm, golden, tropical, sun, toes digging into the sand, asking where the snow is.

You shouldn’t visit Machu Picchu and think, "It’s pretty good for a place that doesn’t have a mall."

Lazy Sunday afternoons spent reading Down and Out in Paris and London while gently swaying in a hammock aren’t known as That Day I Didn’t Go To A Rock Show.

Unfortunately for us all, we tend to filter everything though a check list of our own normality, fact checked by what we’re used to. Food shouldn’t be though of by what isn’t in it, but by what is. Vegan food shouldn’t be thought of meatless food, but food that celebrates produce.

Beer Battered Avocado Tacos3

Even though I am a meat-loving bacon-devotee, I love the challenge that produce- celebrating-food presents. Because I never want to serve food that’s described as "good for [vegan, parve, gluten free, healthy, etc.]" I want it to be damn awesome regardless of what’s put in or left out.

These tacos were every bit the shockingly fantastic bites that I wanted them to be. It just so happens that I didn’t need any meat or dairy to accomplish this feat.

I can’t take all the credit, you could beer batter anything and wrap it in a beer corn tortilla and you pretty much have a winner on your hands.

Beer Battered Avocado Tacos

 

For the love of God, make your own tortillas. Once you realize that corn tortillas take about 5 minutes and three ingredients to make, not to mention taste a thousand times better than store-bought (plus cost only pennies), you’ll never go back.

Beer Battered Avocado Tacos with Fresh Corn Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 tacos

Ingredients
  

For the Tortillas:

  • 2 cups masa harina
  • ½ tsp salt
  • 1 1/3 cup warm IPA

For the Avocados:

  • Canola oil for frying
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 12 ounces IPA
  • 3 avocados ripe but still firm

For the Corn Salsa:

  • 1 ear of fresh sweet corn kernels cut off
  • 1 jalapeno stem and seeds removed, chopped
  • ¼ cup red onions diced
  • ¼ cup chopped cilantro
  • 2 tbs chopped scallions
  • juice from one lime
  • ¼ cup chopped tomatoes
  • salt and pepper to taste

Instructions
 

  • Make the tortillas:In a large bowl, add the Masa and the salt, stir to combine. Add the beer and stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa. It should be the consistency of Play-Doh.
  • Form into balls a bit larger than golf balls. Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center. Press, rotate, press again.
  • Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles). Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
  • Make the Avocados:Add about 4 inches of oil to a saucepan, clip a deep-fry thermometer onto the side (make sure the needle is not touching the bottom of the pot. Bring to 375-400 degrees (adjust heat to maintain that temperature).
  • In a large bowl stir together the flour, salt, garlic powder, and pepper. Add the beer and stir until combined (should have the consistency of pancake batter).
  • Cut the avocados into thick slices (about 4-5 per half) making sure the skin and seed is removed.
  • Dip the avocado slices into the batter and fry for about 1 minutes, flip and fry until golden brown, about an additional 2 minutes. Remove from fryer and allow to drain on a stack of paper towels. (only fry 2-3 slices at a time or the oil temp will drop and batter will become overly oily).
  • Make the salsa: Combine all ingredients in a bowl, stir to combine.
  • Assemble tacos and serve.

 

 

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Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Beer Marinated Flank Steak
Beer Carne Asada 2

I’ve always enjoyed lower alcohol beers. Due in no small part to the fact that I can drink more and still be functional, for me, the goal is never to get hammered.

After what seems like an eternity of ABV one-upmanship, brewers are also starting to offer fantastically well-crafted beers on the lower end of the alcohol scale.

Maybe for people who don’t want to have to call a cab after just one pint, maybe as a way to focus on more delicate flavors that might be overwhelmed by the alcohol or maybe because some of us want to try several beers while avoiding becoming a cautionary tale.

As summer creeps up on us, and worries of beer-snobbery-judgment over the selection in our Beer Party Tub offerings start to invade our weekends, here are some craft beers that can keep you up to your witty ways while still enjoying a few pints:

Half Acre Beer Co.: Gossamer Golden Ale  4.4% ABV

 Stone Brewing Co.: Levitation 4.4% ABV

Founders Brewing: All Day IPA 4.7% ABV

Drakes Brewing Co.: Alpha Session 3.8% ABV

Dogfish Head: Festina Peche  4.5% ABV

 Ballast Point Brewing and Spirits: Wahoo Wheat  4.5% ABV

Eagle Rock Brewing: Solidarity 3.8% ABV

Beer Carne Asada_

Beer Marinated Flank Steak with Avocado Cilantro Cream Sauce

Servings 4 servings

Ingredients
  

  • 2 lbs flank steak
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbs lemon juice
  • 1 cup pale ale
  • 1 garlic clove minced
  • 2 tbs brown sugar
  • 1 tsp cummin
  • 1/2 tsp chili powder
  • 2 tbs low sodium soy sauce
  • 2 tbs Worcestershire sauce

For the Avocado Cilantro Sauce

  • 1 avocado peel and seed removed
  • ¼ cup cilantro
  • 2 cloves garlic
  • 2 tbs oil
  • 2 tbs pale ale
  • ¼ tsp salt

Instructions
 

  • Salt and pepper the steak on all sides, place in a resealable plastic bag. Whisk together the lemon juice, garlic, beer, cummin, chili powder, brown sugar, soy and Worcestershire sauce, pour over the steak, seal the bag well.
  • Refrigerate for 4-6 hours. Remove from marinade and pat dry.
  • Grill on a preheated grill until medium rare, about 6-8 minutes per side. Remove from grill, allow to rest for 5 minutes before slicing.
  • To make the sauce add the remaining ingredients to a blender or food processor, process on high until smooth. Serve steak topped with avocado sauce.

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New Orleans Barbecue Beer Shrimp

 New Orleans BBQ Beer Shrimp

 There is a magic to sharing a dish of food with a group of people, it’s unifying. We can all have our separate plates, and play nice, but placing a big pot of food in the middle of a table seems to breaks down walls. For this same reason, I love those big sharable 22 ounce beers that require that beer glassware I love so much.

New Orleans BBQ Beer Shrimp3

At the moment, my grill is broken so I need other options for, fun, get-your-hands-messy, food that can feed the Sunday Supper guests I keep begging to come over and eat my food at the end of the week. This was great, it only took about 15 minutes, really delicious and it has an unholy amount of butter.

If you can handle it, get the head-on prawns for some added flavor. And don’t forget that bread to mop up that fantastic sauce.

New Orleans BBQ Beer Shrimp2

New Orleans Barbecue Beer Shrimp

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 4 servings

Ingredients
  

  • 1 cup 2 sticks butter, melted
  • 3 cloves garlic minced
  • 2 tablespoons Worcestershire
  • 2 tablespoons fresh lemon juice
  • ½ teaspoons cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • ½ teaspoon hot chili sauce such as sriracha
  • 1 cup pale ale
  • 1 pounds raw shrimp deveined, shell on

Instructions
 

  • Melt the butter in a cast iron skillet over medium high heat.
  • Add the remaining ingredients (besides the shrimp), bring to a simmer.
  • Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
  • Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.

Adapted from the original New Orleans BBQ Shrimp recipe from Pascale’s Manale

 

 

One Hour Rosemary Beer Pizza Dough

 

One hour rosemary beer pizza dough

I’m a firm believer that the best pizza dough takes at least 24 hours.

I’m also a firm believer that most of us don’t usually have that type of forethought. At least it’s a rare occurrence for me.

I started making this pita bread dough when I wanted to make a day-of pizza, which morphed into this recipe for one hour pizza dough. Which these days gets cooked on the grill as often as in the oven. Grilled pizza is my new first love of outdoor cooking, especially when topped with grilled vegetables and carne asada. So far I haven’t found the restraint to stop eating long enough to photograph such a pizza creation, so no blog posts have been created for that tasty little guy.

But I did manage to get a few hasty pictures of this oven cooked pizza, just look at those glorious bubbles.Pretty damn good for one hour, grilled or oven cooked, it’s my new go-to for pizza nights.

One hour rosemary beer pizza dough3

One Hour Rosemary Beer Pizza Dough

Servings 1 lbs pizza dough

Ingredients
  

  • 2 ½ cups bread flour
  • 1 envelope rapid rise yeast
  • ½ tsp garlic powder
  • 1 tsp fresh rosemary minced
  • ¾ cup wheat beer or pale ale
  • 1/2 tsp kosher salt
  • ¼ cup olive oil

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and rosemary.
  • Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Cook as desired.

 

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One hour rosemary beer pizza dough4

Pineapple Pale Ale Cream Cheese Tart

 

Pineapple Pale Ale Cream Cheese Tart

Really, this pie was a necessity. I love the way those banana cream pies look, but I have such a deep loathing for those yellow peeled devils I can’t even bring myself to try one. But they look amazing, so creamy and fluffy, but with the foul stench of banana lurking beneath all that fabulous whipped cream. (Banana Council should accept my sincere apologies, I completely support the consumption of such a healthy fruit, as long as I don’t have to do the consuming. And said consuming does not happen in my near vicinity).

But unlike my mint aversion, this hatred was not triggered by a traumatic event. Nor do I have a desire to fix the issue, I’m cool with a banana free existence.

That’s because I have other fantastic yellow fruits, like pineapple, to pick up the slack. although, I will admit, banana’s do make a much more convenient grab-and-go snack, be it not for the inconvenience of the inevitable projectile vomiting that would ensue if I were forced to eat one. (I may be the only person that has used the term "projectile vomiting" while trying to get you to make a pie).

Pineapple picks up quite a bit of slack in the tropical fruit department, I love them. I was in Costa Rica a few years ago and ordered "Pina y Agua" smoothies several times a day for weeks and never got sick of them. I’ve fully admitted my bias already, but I really think pineapple pie is the new banana pie. And I added beer to try and get you on my side.

Pineapple Pale Ale Cream Cheese Tart2

Pineapple Pale Ale Cream Cheese Tart

5 from 1 vote

Ingredients
  

For the Crust:

  • 9 standard sized graham crackers
  • 2 tbs brown sugar
  • pinch salt
  • 4 tbs melted butter

For the Filling:

  • 1 ¾ cups pineapple chunks
  • 3 tbs cornstarch
  • 6 ounces cream cheese softened
  • 2/3 cup granulated sugar
  • 3 eggs
  • 2/3 cup pale ale

For the Topping:

  • 1 cup whipped cream
  • ½ cup powdered sugar
  • 2 tbs pale ale
  • ¼ cup sweetened coconut flake
  • ¼ cup almond slices

Instructions
 

  • Preheat oven to 350.
  • In a food processor add the graham crackers, brown sugar, and salt process until only crumbs remain.
  • While the food processor is still running add the melted butter, process until it resembles wet sand.
  • Dump into the bottom of a 9-inch tart pan. Starting with the sides, press the crust evenly into the tart pan.
  • Put the pineapple chunks in the food processor, sprinkle with cornstarch, and process until smooth.
  • In the bowl of a stand mixer beat the cream cheese with the sugar until well combined. Add the eggs, one at a time, beating well between additions. Mix in the pineapple puree. Add the beer, mix until well combined. Pour into the tart shell.
  • Bake at 350 for 55 to 60 minutes or until the top of the tart turns golden brown. Allow to cool at room temperature for ten minutes. Refrigerate until set and chilled, about 3 hours.
  • In the bowl of a stand mixer, add the whipped cream, powdered sugar and pale ale. Beat on high until soft peaks form. Add to the top of the cooled tart. Chill tart until ready to serve.
  • Add the coconut and almonds to a dry pan. Add to medium high heat, toss continually until toasted, about 5 minutes. Top the tart with toasted coconut and almonds just prior to serving (it will get soggy if it sits on the tart too long. If you want to make the tart ahead of time, store toasted topping separate, garnish just prior to serving).

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Pineapple Pale Ale Cream Cheese Tart3

Drunken Chipotle Chicken Parmesan Sandwich

Drunken Chipotle Chicken Parmesan Sandwich

I don’t make a lot of sandwiches that I want to post about. But this is a sandwich I could eat every day. One that I would even serve at a party, especially one revolving around sports viewing or card playing. It’s spicy, beery, cheesy, and totally necessitates several napkins.

I used a beer that seems to be in regular rotation in my "beer cellar" (which is currently the bottom shelf of my fridge). If you live outside the Southern California area, you might not be familiar with the San Diego brewery Greenflash, but it’s hard to ignore this well distributed craft beer in these parts of the world.

Greenflash has an unapologetic love of the hops, wielding the bitterness with brute force. Which suits the hop frenzied California craft beer crowd. I’m a little choosier about my IPA’s than the average Los Angeles beer girl, and Greenflash gets it right when it comes to hopping the hell out of a beer. The Imperial IPA is really solid example of a West Coast IPA, well bittered, notes of pine, citrus, grapefruit, pineapple and a mild malty finish.

Drunken Chipotle Chicken Parmesan Sandwich4

All of those flavor notes balance well with the spicy sauce I covered this giant sandwich with. A sandwich that also pairs very well with a nice cold IPA. But be careful, alcohol intensifies heat so that spicy sandwich may end up hotter than you wanted because of that same beer. And, please, get the good bread, none of that hot dog bun nonsense.

Drunken Chipotle Chicken Parmesan Sandwich2

 

Drunken Chipotle Chicken Parmesan Sandwich

Ingredients
  

  • 1 small white onions chopped
  • 2 tbs olive oil
  • 3 lbs tomatoes beefsteak or heirloom
  • 2 clove garlic chopped
  • 1 cup IPA
  • ¼ cup tomato paste
  • 1 large chipotle pepper
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • 5 large basil leaves chopped
  • 1 tsp chopped fresh oregano
  • 2 chicken breasts
  • 2 eggs
  • Salt
  • 1 cup Italian bread crumbs
  • ¼ cup fresh shredded or fresh grated parmesan cheese plus additional if desired
  • 1 cup flour
  • 3 tbs olive oil
  • 4 crust Italian sandwich rolls split
  • 1 ball whole milk mozzarella sliced into 4 slices

Instructions
 

  • In a sauce pan cook the onions in the olive oil over medium high heat until softened. Add the tomatoes, cook until the skins starts to peel, about 5 minutes.
  • Ad the garlic, cook for 30 seconds.
  • Add the beer and tomato paste. Allow to simmer until most of the tomatoes have broken down, about 10 minutes.
  • Transfer to a large food processor or blender along with the chipotle pepper, basil, salt, smoked paprika and oregano, process until smooth. Taste the sauce at this point, add additional chipotle peppers for a higher heat level, if desired. Sauce can be made up to three days in advance (If the sauce is too watery, return to the stove and simmer until it has reduced and thickened).
  • Preheat oven to 400.
  • Filet the chicken breasts in half, creating two thin slices per each chicken breast for a total of four, pound to an even thickness using a meat mallet, heavy rolling pin or heavy skillet.
  • Pat the chicken dry. Place eggs in a bowl, beat well. Place the flour in a separate bowl. Mix the bread crumbs with the parmesan in a third bowl.
  • Heat olive oil in a skillet over medium high heat until shimmery but not smoking.
  • Sprinkle chicken with salt on all sides.
  • Dredge in the flour shaking off excess.
  • Dip in the egg bowl, turning to coat, then dredge in the breadcrumbs until fully coated.
  • Fry chicken in hot oil until golden brown on the underside, about 3 minutes, turn and cook until cooked through (try not to turn the chicken more than once).
  • Place rolls on a baking sheet, spoon generous amounts of sauce into the rolls. Cut the chicken fillets in half lengthwise so they better fit into the rolls.
  • Fill each roll with chicken, top with mozzarella. Sprinkle with parmesan if desired.
  • Cook in a 400 oven until cheese has melted, serve immediately.

Drunken Chipotle Chicken Parmesan Sandwich3

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara & How to Make Homemade Raviolis

Beer Raviolis

Homemade raviolis are a food lovers endeavor. It’s time consuming, physically trying, and a bit tedious. There are plenty of places that can sell you beautiful hand made raviolis, but you do it because you want to be there. In the kitchen, shoulders aching from kneading, hands covered with yolk and flour, feeling a connection to the Sicilian grandmothers who stood barefoot on unfinished wooden floors teaching the art to their eager but bored grandchildren.

It’s as much about the journey as it is about the cheese filled destination. I love homemade pasta, there is something meditative about the repetition of the process. I’m always glad for the time I spent, pushing myself closer to mastering the craft of pasta making. And the end product is a handsome reward for the labor.

I used the KitchenAid pasta rollers. I love these, and even though they are more than most people want to spend on what will probably be an occasional use item, it’s a worth while investment. I don’t use these often, but when I do, I’m so glad I have them. The set comes with three rollers: a pasta dough roller (to make sheets), a  fettuccine cutter and a spaghetti cutter. Because they’re automatic (meaning you don’t have to use one hand to crank the roller) it makes feeding the pasta into the roller fantastically easy. The KitchenAid pasta roller and cutters are also very well made and should last a life time, long enough for you to pass down to your future eager but bored grandchildren.

How To Make Raviolis

On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.

How to make Raviolis 1

Add the yolks, egg, milk and oil. Break the yolks.

How to make Raviolis 2

Using your fingers, or a fork, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.

How to make Raviolis 3

As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.

How to make Raviolis 4

Pull the dough into a ball, it will be shaggy and seem a bit dry.

How to make Raviolis 5

Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.

How to make Raviolis 6

Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
How to make Raviolis 7

Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.

How to make Raviolis 8

One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.

How to make Raviolis 10

Attach the KitchenAid Pasta Roller attachment to your stand mixer.

How to make Raviolis 9

Set the thickness to 1 (the thickest setting). Turn the KitchenAid stand mixer to a speed of 2.Feed the dough rectangle into the pasta roller narrowest side first.

How to make Raviolis 11

Pass through two or three times. Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.

How to make Raviolis 12

Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.

How to make Raviolis 15

 

Lay the sheets on a flat surface. It’s best to do this one at a time, moving through the steps as not to let the dough dry out, but for the purposes of photography and natural light, I broke that rule.

How to make Raviolis 16

Place about 2-3 tsp of filling on the dough sheets about 1 ½ inches apart, in to rows.

How to make Raviolis 17

Brush the dough with water around the balls of filling. Top with second sheet of pasta.

How to make Raviolis 18

Press the pasta around the filling, sealing well.

How to make Raviolis 19

Use a sharp knife or a pastry wheel to cut into squares.

How to make Raviolis 20

Place on a plate, allow to sit for about 10 minutes.

How to make Raviolis 21

Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.

Drain, plate and top with sauce.

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara

Ingredients
  

  • 1 ¾ cups sifted all-purpose flour
  • 3 large egg yolks room temperature
  • 1 large egg room temperature
  • 1 ½ teaspoons olive oil
  • 1 tablespoon milk
  • 3 ounces goat cheese
  • 2 tbs chop fresh herbs, if desired

For The Marinara

  • 1 lb sugar plum tomatoes or grape tomatoes
  • 1 tbs olive oil
  • ½ white onion chopped
  • 3 cloves garlic minced
  • 1 cup beer
  • 5 large basil leaves chopped
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbs tomato paste

Instructions
 

  • On a flat surface add the flour. Make a well with walls that are about 1 inch thick, make sure the well is large enough to hold the eggs, milk and oil.
  • Add the yolks, egg, milk and oil. Break the yolks.
  • Using your fingers, stir quickly. The motion will allow the liquid to pick up flour from the walls and will gradually become thicker. This will take about 10 minutes.
  • As the liquid becomes thicker, close to a paste consistency, start to push the flour walls up over and into the liquid pool. Continue to stir until the flour and liquid is mostly incorporated.
  • Pull the dough into a ball, it will be shaggy and seem a bit dry.
  • Knead on a flat surface with the heel of your hand, this will take a ten to fifteen minutes. Knead until the dough is smooth and slightly elastic. If you aren’t sure if the dough is done, keep kneading. This isn’t a dough that can be over worked, but too little kneading is a problem.
  • Put dough into a small bowl and cover tightly and allow to rest for 30 minutes at room temperature.
  • Cut into 4 sections. Place any dough sections you are not working with back in the bowl and cover.
  • One at a time, roll out the dough sections to about ¼ to ½ inch rectangle.
  • Attach the KitchenAid Pasta Roller attachment to your stand mixer.
  • Set the thickness to 1 (the thickest setting).
  • Turn the KitchenAid stand mixer to a speed of 2.
  • Feed the dough rectangle into the pasta roller narrowest side first.
  • Pass through two or three times.
  • Narrow the thickness to a 3. Pass the dough sheet through two or three times, this should get easier and easier with each pass.
  • Narrow the thickness to a 5. Pass the dough sheet through two or three times, this should get easier and easier with each pass. You want the dough sheets to be so thin you can see through them.
  • Lay the sheets on a flat surface.
  • Place about 2-3 tsp of goat cheese on the dough sheets about 1 ½ inches apart, in to rows.
  • Brush the dough with water around the balls of goat cheese (sprinkle with fresh herbs, if desired). Top with second sheet of pasta.
  • Press the pasta around the filling, sealing well. Use a sharp knife or a pastry wheel to cut into squares.
  • Place on a plate, allow to sit for about 10 minutes.
  • Cook in a pot of lightly salted boiling water until raviolis float and are cooked through.
  • Drain, plate and top with sauce.

Make the sauce:

  • Heat the oil in a cast iron skillet over medium high heat, cook the onions until soft about five minutes.
  • Add the tomatoes, cook until soft and the skin has blistered. Add the garlic, cook for about 30 seconds.
  • Add the beer and cook until the beer has mostly evaporated, about ten minutes.
  • Add the remaining basil, oregano, salt and pepper, stir, remove from heat.
  • Add to a food processor along with the tomato paste, process until smooth.

Beer Raviolis

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting_I’m on my way to New York right now to cook on The Today Show. I’d like to say that I’m cool enough to not think this is a big deal, but I’m not. I’m thrilled, and also a little nervous (significant nervousness is scheduled for the late 9am hour on Wednesday morning).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 2

Before I left on my journey across the country I wanted to leave you with this cake. It’s really easy, really rich and insanely good. A perfect cake to pair with a stout or even one of those black IPA’s I’ve become so found of.

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 8

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting

Ingredients
  

For The Cake

  • ½ cup butter chopped
  • 7 weight ounces 60% chocolate chopped
  • 1/3 cup stout
  • 1 ¼ cups granulated sugar
  • 3 whole eggs plus 2 yolks
  • ¾ cup cocoa powder
  • 2 tbs cornstarch

For the Frosting

  • 3 tbs butter softened
  • 8 ounces mascarpone
  • 3 cups powdered sugar
  • 2 tsp finely grated orange zest

Instructions
 

  • Preheat oven to 375.
  • In the top of a double boiler over a simmering water add the chocolate and the butter. Stir until the butter is almost melted, turn off heat and continue to stir until butter is melted. Remove the top of the double boiler and place on a clean kitchen towel. Stir in the beer. Whisk in the sugar. Check to make sure the chocolate is room temperature or below, then whisk in the eggs and the yolks. Sprinkle the cocoa powder and the cornstarch over the chocolate, gently stir until combined.
  • Place a round of parchment paper inside a 10 inch spring form pan, rub the inside of the pan and the parchment paper with butter.
  • Pour the batter inside the prepared pan, smooth out into an even layer.
  • Bake for 35-40 minutes or until the top looks dry and the top is slightly springy, don’t over bake of cake will be dry. Remove from oven and allow to cool on a wire rack for 10-20 minutes. Transfer to a cake pan, refrigerate until cool, about 2 hours.
  • In the bowl of a stand mixer, add the butter and the mascarpone, beat until well combined. Add the powdered sugar and zest, mix until well combined. Frost the cake with the mascarpone frosting, chill until ready to serve. (Don’t be afraid to make this a day ahead of time, it’s better the next day).

Flourless Chocolate Stout Cake with Orange Mascarpone Frosting 9

 

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

 

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

I brûléed some avocados, which, let me be honest, is sort of strange. But it gave this soup a campfirey, smoky flavor that I loved so I’m standing behind the decisions. A decision that was largely based on the fact that I’ve had this brulee torch for over two months and haven’t used it yet.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Now I’m sort of hooked on the idea of wielding a kitchen torch this powerful, it completely smokes (pun intended) the one I previously owned that I now see as fairly pathetic. The new one is beast, I think it might belong in the tool shed out back (I don’t actually have a tool shed, so I guess it’ll stay in the kitchen).

But you really don’t HAVE to brulee avocados, just cutting them up and adding them to the soup like a normal person is just fine.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

About this soup, it’s vegan, which clearly I am not. But I love vegan food because it puts the emphasis on produce, which I adore. Corn is just coming into the season, and so are the avocados I abused, but the weather in most parts of the country is still soup worthy. But you have to remember that I’m also the girl that likes to drink stout and eat soup in August.

I also prefer to eat ice cream in December. Which all may add up to my rampant non-normalness that forced me to take a kitchen torch to those perfectly lovely avocados.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Ingredients
  

  • 3 large ears sweet corn
  • 2 tbs olive oil
  • ½ white onion chopped
  • 3 cloves garlic chopped
  • 2/3 cup pale ale
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups vegetable broth chicken will work as well
  • 1 can 13.5 ounces full fat coconut milk
  • 2 tsp red curry paste
  • pinch cayenne
  • 5 large leaves basil thinly sliced
  • 1 large red pepper roasted
  • 1 large avocado ripe but firm, too soft will not work
  • 1 lemon

Instructions
 

  • Preheat oven to 400.
  • Trim off any silk that is sticking out of the husk of the corn ears.
  • Place on a baking sheet, roast for 20 minutes. Remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
  • In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5 minutes. Add the garlic, cook for 30 seconds. Add the beer, salt, pepper, and vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. Bring to a simmer. Cook for 5 minutes.
  • Using an immersion blender, puree until smooth.
  • Stir in the basil and the red pepper.
  • To brûlée the avocados, slice into ¼ inch slices, sprinkle with lemon juice. Place on a heat proof surface like a baking sheet. brûlée with a kitchen torch until browned, use tongs to flip over and brûlée the other side.
  • Pour soup into bowls, top with avocados.


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