cooking with craft beer

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

17.07.2013 12 Comments

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.

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.

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

Print Recipe

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 Porter Glazed Chicken Skewers

12.07.2013 87 Comments

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.

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."

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.

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

Honey Porter Glazed Chicken Skewers

Print Recipe

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.

Join me: Facebook, Twitter, Instagram

Chocolate Stout and Dulce de Leche Ice Box Pie

09.07.2013 23 Comments

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.

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

Print Recipe

Prep Time 15

Total Time 15

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.

Join me: Facebook, Twitter

New Orleans Barbecue Beer Shrimp

05.06.2013 16 Comments

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.

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 Barbecue Beer Shrimp

Print Recipe

Prep Time 8

Cook Time 10

Total Time 18

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

31.05.2013 36 Comments

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 Dough

Print Recipe

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.

Join me: Facebook, Twitter

Drunken Chipotle Chicken Parmesan Sandwich

24.05.2013 17 Comments

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.

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 Sandwich

Print Recipe

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.

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

21.05.2013 17 Comments

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.

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

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.

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. 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.

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

Brush the dough with water around the balls of filling. 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.

Goat Cheese Raviolis with Blistered Sugar Plum Tomatoes and Hefeweizen Marinara

Print Recipe

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 Brined Roasted Cornish Game Hens with Orange Chili Sauce

08.05.2013 20 Comments

I’ve started to think about dishes that have made an impact on me over the years, a salt roasted whole fish I ate in italy, curried soup I had in New York, even pancakes from my Grandfather. I didn’t grow up in a culinary family, I grew up in a defrost-and-feed family and decided I wanted to figure out this cooking thing when I was in High School. I met a guy who was older than me, SO old, in fact, that he had his own apartment. I wanted to impress him, so I offered to cook him dinner. Newly licensed, I drove to the grocery store all by myself for the first time. I had planned to buy steak and try to figure that out, but a combination of seeing these tiny chickens and realizing how expensive good steak was made the decision easy. Two "tiny chickens" were only $4, and I peeled the price tag off so that he wouldn’t know how cheap I was.

I just rubbed them with butter (probably margarine, to be honest) and salt and pepper, and cooked them until I thought they were done. They turned out amazing, I think I was more impressed than he was. It was my first official Kitchen Win, Roasted Cornish Game Hens at 16 years old, in the kitchen of a crappy post war era apartment off George Washington Way.

I haven’t made them since (until now), and I can’t even tell you why. I make roast chicken all the time, and this is just as easy, and if you are having a dinner party, it’s really impressive, everyone gets their own tiny chicken. You don’t even have to tell them how cheap they are.

A beer brine is incredible, the combination of the subtle flavors and the meat tenderizing properties of beer give you a fantastic final product. I usually use brown ale, I love the notes of molasses and nuts that are easy to find in brown ales. I remembered Brother Thelonious from North Coast, a strong, dark, Belgian Style Abbey Ale . The notes of nuts, fruit, malt, brown sugar and cherries, along with a relatively high ABV of 9.3%, it was exactly what I was looking for. North Coast is a stellar brewery out of Northern California, that has brought us such hits as Old Rasputin and PranQster. North Coast has been preaching the craft beer gospel for 25 years, producing beer that is diverse and on point, you’ll never hear anything but praise out of me for North Coast.

Another reason to enjoy the Brother Thelonious is that a portion of the proceeds go to support the Thelonious Monk Institute of Jazz, It’s a beer with a mission.

The sauce can be made with what you have "leftover" from the beer brine, but let’s be honest, it probably won’t last that long. You can also use a lighter wheat beer, or a pale ale. Just a warning, alcohol intensifies heat so the higher ABV you use, the higher the heat level will be. Removing the seeds from the pepper gives you a greater control over the sauces final heat level. Most of the heat of a pepper is found in the seeds, with almost no flavor.The flesh of the pepper still has significant heat, but also contains the flavor of the pepper. If you are worried about the heat not being high enough, reserve some of the seeds and add them into the sauce as needed.

Beer Brined Roasted Cornish Game Hens with Orange Chili Sauce

Print Recipe

Ingredients

For the chicken:

12 ounces Belgian ale wheat beer, or brown ale
¼ cup kosher salt
2 tbs white sugar
1 tbs whole cloves
2 cups ice
2 Cornish game hens 1.75 to 2 lbs each
1 large lemon
2 tbs melted butter
½ tsp salt
½ tsp pepper

For the sauce:

1 habanero chili
2 cara cara oranges juiced (about 1 cup)
1 tbs corn starch
1 tbs white sugar
¼ cup wheat beer
1 tbs white vinegar
1 tbs red chili flakes

Instructions

In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved.
Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours.
Preheat oven to 425.
Remove hens from brine, rinse thoroughly and pat dry.
Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens.
In a small bowl combine melted butter, salt and pepper.
Brush the hens liberally with the butter mixture.
Roast at 425 for 45 minutes or until the internal temperature reaches 165.
While the hens are roasting, make the sauce. Using gloves remove the seeds from the habanero, discard seeds and stem, chop remaining pepper.
Add habanero, orange juice, cornstarch and white sugar to a saucepan over high heat, whisk frequently until mixture has thickened. Remove from heat, add beer and vinegar, bring to a boil just until re-thickened, stir in about half (1-2 tsp) of the 1 tbs chili flakes. Taste sauce, add additional red chili flakes for a higher level of heat.
Serve the orange chili sauce in small sauce dishes along side the hens for dipping.

Notes

This recipe makes an abundance of sauce, enough for 4 to 6 servings. If you make more Game Hens, you won't need to double the sauce unless you make 8 or more servings. If you are worried about the heat not being high enough, reserve some of the seeds and add them into the sauce as needed.

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

26.04.2013 20 Comments

When I first got into food blogging I had this idea that I would just take pictures of my dinner and post the recipe online. Somewhere between installing Google Analytics and starting an LLC, I realized that I was cooking in order to develop content rather than just posting what I was eating.

I guess that’s inevitable when I started to earn an income and see my website as a small business. I also realized that although I often stray from who I am as a cook in order to cultivate blog hits, I love cooking, I love food and I got in this business because of those things. When the recipes you love get ignored and the ones you don’t have strong feelings about go viral, it’s hard not to just continue to post those Pandering to the Masses recipes that go viral, but I know that I am the most happy when I cook the food I want to cook and hope that you love it, too.

I loved the way this came out, even though I know it wont go viral. It’s how I like to eat, and how I like to spend my time in the kitchen, hope you don’t mind too much.

Mirin Stout Glazed Roast Chicken with Maple Sweet Potatoes topped with Caramelized Shallots and Balsamic Glaze

Print Recipe

Ingredients

For the Brine:

2 cups water
3 tbs kosher salt
12 ounces brown ale
2 cups ice
4 chicken leg quarters or 1 whole roasting chicken, cut into quarters

For the Glaze:

1 cup stout
2/3 cup mirin
¼ cup soy sauce
½ tsp chili powder
1 tbs cornstarch
3 tbs honey

For the Sweet Potatoes:

2 large shallots sliced (2/3 cup)
2 tbs butter plus 4 tbs divided
1 tbs oil
3 large sweet potatoes peeled and sliced
2 tbs real maple syrup
2 tbs heavy cream
¼ tsp nutmeg
¼ salt
1/4 cup chopped pecans
3 tbs balsamic gaze

Instructions

In a pot over medium high heat, add the water and the salt. Stir until salt has dissolved, remove from heat, add the beer and ice. Stir until ice has dissolved and brine is at room temperature or below.
Add the chicken quarters to a large bowl. Pour the brine over the chicken, cover loosely with plastic wrap, refrigerate for 3 hours and up to 24 hours.
Preheat oven to 425F.
Add the stout, mirin, soy, chili powder, cornstarch and honey, whisk to combine. Add sauce pan to high heat, allow to boil until slightly reduced and thickened, about 5 minutes.
Cover a baking sheet with aluminum foil, place a wire rack over the foil lined baking sheet.
Remove chicken from brine, discard the brine. Rinse the chicken well and pat dry. Place chicken on the wire rack.
Brush liberally with the glaze.
Roast at 425F for 45 to 55 minutes, brush with glaze every 10-15 minutes. Remove from oven when the internal temperature reaches 175F.
While the chicken is cooking make the sweet potatoes. In a saucepan, melt the butter with the oil over medium heat. Add the shallots and cook over medium-low heat until caramelized, about 20 minutes.
Boil the potatoes in a pot of lightly salted water until fork tender, about 12-15 minutes. Drain, return sweet potatoes to the dry pot. Add 4 tbs butter, cream, maple syrup, salt, and nutmeg, mash with a potato masher until well combined and potatoes are well mashed, transfer to a serving dish. Top with caramelized shallots, chopped pecans and drizzle with balsamic glaze.

Notes

Balsamic glaze can be bought at the store, often by the balsamic vinegar, or you can make it by reducing 1 cup balsamic and 1 tbs white sugar or honey in a saucepan until reduced and thickened.

Chocolate Stout Cheesecake Fudgesicle

19.04.2013 52 Comments

Chocolate stout cheesecake Fudgesicle

Would you judge me if I tell you that I’m not a huge fan of ice cream? Clearly, I like it just fine I have several ice cream recipes on this blog, but it’s never my first choice.

Of course, I’ll eat it, although I do tend to prefer it in the winter (probably more of that inherent rebellion I told you about earlier), but there are just so many other desserts I’d rather run five miles to work off. Like, cheesecake. Or doughnuts. Or cheesecake doughnuts.

I love cheesecake. So this cheesecake version of ice cream, in pre-portioned sizes (this addresses my serious portion control issues) is just about the most perfect way to consume a frozen dessert.

And because the recipe only calls for 1/3 cup, you are going to have some stout left over that you’re going to have to figure out what to do with.

I apologize for the dilemma this creates.

Chocolate Stout Cheesecake Fudgesicle

Print Recipe

Ingredients

8 ounces cream cheese softened
¼ cup sour cream
1 cup powdered sugar
2 tbs whole milk
1/3 cup stout
½ cup dark chocolate chips
6 standard sized graham crackers
2 tbs melted butter

Instructions

In a bowl (or a food processor) mix together the cream cheese, sour cream and powdered sugar until well combined.
Add the milk and stout, stir to combine.
Add the chocolate chips to a microwave safe bowl, microwave on high for 30 seconds, stir and repeat until melted. Pour the chocolate into the cream cheese mixture, stir until combined.
Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
In a food processor add the graham crackers, process until only crumbs remain.
While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

Join me: Facebook, Twitter

Asparagus Pale Ale Soup

16.04.2013 17 Comments

Lately, I’ve been struggling with a creative plateau I can’t seem to push myself past. A dissatisfaction with everything I make. The recipes that just don’t seem creative enough, the photos that I can only see as average, and the sub-par writing. I’ve been trudging through this phase, trying to push myself, and the things I create, closer the level I want to be on.

A few days ago I came across this quote from Ira Glass that reminded me that although I’m not where I want to be, I just might be on the right path.

Because maybe discontentment is the only common thread of successful people. Maybe it’s dissatisfaction that pushes anyone towards the best self they can ever achieve, and maybe complacency is an anchor into mediocrity.

Maybe.

I don’t know if I have more talent to unearth in myself, or if I’ve squeeze every bit out of an average ability, but Ira Glass did give me hope that the struggle is part of the journey. And it’s a normal part.

I see this struggle in brewers, too. The ones that make the jump from homebrewer to successful brewery owner share that same dissatisfaction, the push to be better, learn more, create great beer, and master the simplicity of classic styles. The biggest leaps in potential comes from feeling self-dissapointment in the middle of your own celebrations. When everyone else is cheering your accomplishments, you are taking inventory of your short falls.

Seasonal and special release beers are brewers pushing the levels of their own creativity. A way for the rest of us to thoroughly enjoy the fight these talented, creative, souls are engaged in to push themselves higher in their own climb.

Hop Cuvee is a newly released pale ale from Bison Brewing. It’s a beer that has an accessible, balanced, hoppiness that uses three different types of hop as a celebration of the best hop crops of the years. It’s crisp and citrusy with notes of pine, it’s a great choice for summer. Dan Del Grande, Bison’s fearless leader says, “My hop blend in Hop Cuvée will change every year, like a vintage, to reflect the best crops that our organic hop farmers have to offer.” Bison is a great brewery to get to know, they have a love of great beer, and have figured out how to give it to us in a way that’s organic, eco-friendly, and aims for a lower carbon footprint every year.

This is a beer that celebrates seasonal crops, making it perfect for the asparagus that just came into season. It finishes the soup to give it a bit of an earthier taste. I prefer this soup warm, but it can also be served as a chilled soup when the weather jumps into the triple digits.

Asparagus Pale Ale Soup

Print Recipe

Ingredients

3 tbs unsalted butter
1 large sweet white onion chopped
2 pounds asparagus trimmed
5 cups chicken broth or vegetable broth
1 tsp salt
1 tsp pepper
1/3 cup heavy cream
2/3 cup pale ale

Instructions

In a large pot or Dutch oven heat the butter over medium high heat. Add the onions and cook until softened, about 5 minutes. Add the asparagus and cook until slightly darkened, about 3 minutes.
Add the broth and cook until asparagus has softened, about 10 minutes, remove from heat.
Using a blender, food processor or immersion blender, puree until very smooth. Season with salt and pepper. Stir in cream and return to heat, brining to a gentle simmer. Remove from heat, stir in beer.

Homemade Garlic Beer Pita Bread

12.04.2013 26 Comments

Do you remember when I told you that once I discovered that homemade corn tortillas where so good it made me realize that I didn’t actually hate corn tortillas, I just hated those sad cardboard disks they sell at the store?

Pita bread is an even bigger revelation. It’s not as quick as those 10-minute homemade tortillas, but it’s so soft and addictingly amazing, it’s worth the time. It’s about 15 minutes of active time and another 45 to 60 minutes of rising time. About an hour all in. An hour well spent. Pita bread was the first yeast bread I ever made which helped me to conquer my fear of yeast and made me wonder what I was so scared of.

For this, and for most bread recipes, I like a wheat beer, especially an unfiltered wheat beer. The bready notes and the yeast in the beer give a great texture with a hint of beer on the back end.

So, what do you do with this beautiful bread once you’ve decided to make it? If you can resist eating it right out of the pan, it makes amazing wraps and sandwiches, but don’t be afraid to make mini pizzas or even large chicken tacos with this too. Or just eat it right out of the pan with some melted butter. And a cold beer.

Homemade Garlic Beer Pita Bread

Print Recipe

Ingredients

2 ½ cups all purpose flour
1 envelope rapid rise yeast
1/2 tsp garlic powder
1 cup beer
1 tsp salt

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and garlic powder. 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 dough has been moistened, sprinkle with the salt 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.
Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
One at a time roll the dough into 6 inch circles.
Lightly oil a cast iron skillet and heat over high heat until very hot. Add one dough circle to the pan, cook until the underside has browned and the top starts to bubble, about 2 minutes, flip and cook for an additional 1-2 minutes or until the pita bread is cooked through. Adjust the heat if the pan becomes too hot and the bread burns too quickly.

Hawaiian IPA Pineapple Pulled Pork Sliders

02.04.2013 28 Comments

I finally made friends with my slow cooker again. It took awhile, we haven’t been on speaking terms since that guy ruined several attempts at vegetarian chili earlier in the year. But he likes meat, that slow cooker, and so do I. I think this is the common ground that we’ll share. Slow and low is the best way to cook pork shoulder, making it a perfect slow cooker job. Although I loved the way this turned out, I do still vastly prefer my Le Creuset Dutch Oven, although that guy is much higher maintenance, he can’t be left alone like Slow Cooker can.

Speaking of IPA’s, I’ve been on the hunt for Schlafly’s American IPA, out of Missouri. I’m incredibly fortunate to live on the West Coat of these United States, a hot bed of fantastic IPA’s. I really don’t ever need to wander far to find incredible beer, but sometimes I just want to see what the rest of the USA has to offer. I’ve heard great things about this special release IPA and I want to get one in my pint glasses. If you can sneak me one, let me know, I’ll be forever grateful.

Hawaiian IPA Pulled Pork Sliders

Print Recipe

Ingredients

4 cloves of garlic rough chopped
¼ cup low sodium soy sauce
2 tbs Worcestershire sauce
1/4 cup tomato paste
2 tsp sriracha
2 tbs brown sugar
2 cup chopped pineapple
3.5 lb pork shoulder
salt and pepper
12 ounces IPA
24 Hawaiian rolls split

Yield: 24 sliders

Instructions

In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, tomato paste, sriracha, brown sugar and pineapple. Process until well combined.
Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
Pour the pineapple mixture and the IPA beer over the pork.
Cook on low for 8 hours.
Using two forks, shred while still in the slow cooker, discarding any large pieces of fat.
Allow to marinate in the juices for about ten minutes, drain well. Serve inside split Hawaiian rolls.

Avocado Risotto with Beer Butter Shrimp

29.03.2013 20 Comments

Avocado season in California is pretty fantastic, avocados are so easy to come by. Of course, they’re great for you. Lots of minerals, antioxidants, healthy fat, but to be honest this is a food I’d eat even if it was bad for me. It’s flavor, texture and even gorgeous color has me hooked. It’s also my go-to when I want to add creaminess to a vegan meal.

I’ve told you before that Risotto is one of my favorite meals and adding one of my favorite members of the produce family just makes it better. Top it with some beer butter shrimp and you have yourself a dinnertime winner.

For this I used Allagash White, one of my staples of my beer cellar (I wish I had an actual beer cellar, until I figure out how to make that happen my beer selection takes up residence in the bottom shelf of my fridge). Allagash White is clean, bright, and has great spice and citrus flavor. It does not have the typical strong banana notes that most Witbiers have, which puts it over the top in my book, I hate bananas. It has an accessible complexity that makes it great beer to use when introducing people to craft beer. It’s a great example of the genera, and of craft beer in general.

Avocado Risotto with Beer Butter Shrimp

Print Recipe

Ingredients

For The Risotto:

4 cups chicken broth
¼ cup grated Parmesan cheese
3 tbs heavy cream
1 large avocado chopped (skin and seed discarded)
6 tbsp unsalted butter
2 Tbsp vegetable oil
2 tbs chopped shallots
3 cloves of garlic minced
1 1/2 cups arborio rice
1 cup Wheat Beer plus 2 tbs, divided
½ tsp black pepper
½ tsp salt
2 tbs chopped chives

For The Shrimp:

1 cup wheat beer
3 tbs butter
½ tsp chili powder
¼ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 lb raw shrimp peeled and deveined

Instructions

Place the chicken broth in a saucepan and bring to a mild simmer, keeping to warm, but not boiling.
In a food processor or blender add the cream, parmesan and avocado, process until smooth, set aside.
In a separate pot, add the butter and allow to melt over medium heat. Add the shallots and oil, cook until transparent, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
Stir in the rice, cooking until the rice is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
Add 1 cup of the beer and cook until the pan begins to dry, stirring frequently. About 6 minutes.
Add about ½ cup of broth into the rice. Stir frequently until the rice is almost dry, and then add another ½ cup and repeat. This process should take about 20 minutes. Don’t leave the risotto while it’s cooking, the rice on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
Once your risotto is cooked through (taste it to verify that the rice is cooked and not crunchy), turn heat to low and add the avocado mixture, 2 tbs beer and salt and pepper to taste. Risotto should be soft and wet, not dry like typical rice. It should be firm enough to be served as a side on a plate, but soft enough to jiggle when the plate is shaken.
To make the shrimp, add 1 cup beer to a sauce pan over medium high heat, reduce by about half, add the butter and stir until melted. Whisk in the chili powder, smoked paprika, garlic powder, salt and pepper. Add the shrimp and cook until shrimp have turned opaque in the center, about 3 to 5 minutes. Use a slotted spoon to remove shrimp from the cooking liquid.
Plate risotto, top with shrimp and sprinkle with chopped chives.

Beer Candied Pecans

27.03.2013 38 Comments

last September I was able to visit Bear Republic. I was able to jump behind the bar, chat with brewers and sample everything from the Peter Brown Tribute to the Grand Am, right from the source. Solid beers that are becoming easier to find across the US as their distribution expands.

Maybe it was the gorgeous Northern California setting, or the charming bar managers, or the fantastically solid beer, but I became a fan of what this growing team is doing up North. And then they go and make a Black IPA, one of my favorite new styles.

Black IPA’s are becoming more common, a great trend that craft breweries are embracing all over the US. Maybe as a way to satisfy people like me, stout lovers who also adore an IPA. A hoppy beer, with a roasted malt that adds a smooth, balanced, nearly stout like flavor. The Black Racer IPA is a great example of this growing beer phenomenon.

Black Racer is just as hoppy as you want an IPA to be, but with a smoother, rounded malty finish. It has a leaning towards a traditional IPA, with high notes like citrus and pine as well as a fairly high carbonation, but with some dark beer flavors of malt and coffee.

Black IPA’s are both a great example of how the creativity of brewers are blurring the lines of beer styles, as well as another great, endless craft beer debate we all love to partake in from time to time. How do you differentiate between a hoppy stout and a dark IPA? Brewers discretion?

When it’s this good, they can call it what they want and the brewers will always have my full support.

Beer Candied Pecans

Print Recipe

Ingredients

1/2 cup black IPA
1 cup golden brown sugar packed
½ tsp salt
1 tbs butter
2 cups pecan halves

Instructions

Preheat oven to 250.
In a pot over high heat add the beer and brown sugar. Stir until the sugar has dissolved.
Clip a candy thermometer on the side of the pan. Bring liquid to 235 degrees, remove from heat.
Add the butter, stir until combined.
Add salt and pecans; stir until the pecans have all been coated.
Pour pecans on to a baking sheet that has been covered with a silicon baking mat (or parchment paper that has been sprayed with cooking spray).
Spread pecans evenly over the sheet.
Bake at 250 for 15 minutes, stir and bake for an additional 15 minutes (if the pecans look foamy, stir until the bubbles have dissolved).
Allow to cool to room temperature, break apart.

Notes

To increase the beer flavor, reduce 1 cup of beer down to 1/2 cup needed for this recipe.

Chocolate Stout Muffin Bread

22.03.2013 44 Comments

Let’s talk about chocolate stouts for a minute.

If you aren’t aquatinted with these Dark Knights, you might be under the impression that your beer will be like a tall glass of malty chocolate milk. For the most part, that isn’t the case. While I was at Hanger 24, those awesome guys let me taste some of the grains they use in their Chocolate Porter.

(By the way, neither of those hands are mine, I’m taking the photo)

It tastes, even pre-brew, more along the lines of unadulterated raw cocoa rather than a giant slice of cake. For me, this is great news. The flavors of cocoa (before the butter, cream and sugar are added) are dry and even bitter, making a great addition to the flavors of a stout. If you’re afraid of a beer flavored Yoo-Hoo, you’re in luck. For the most part, chocolate stouts grab those great dry flavors of that cocoa bean without that cloying sweetness of a dessert that you don’t really need in your pint glass.

Here are some of my favorite chocolate stouts and porters, please let me know if you have a favorite of your one:

Bison Chocolate Stout

Rogue Chocolate Stout

Hanger 24 Chocolate Porter

Ken Schmidt / Iron Fist / Stone Chocolate Mint Stout

Souther Tier Choklat (I have yet to get my hands on this on the West Coast, but it’s on my Must Drink list)

Chocolate Stout Muffin Bread

Print Recipe

Ingredients

2 cups all purpose flour
1/2 tsp salt
2/3 cup coca powder
1 cup white sugar
1 tbs baking powder
1 tbs cornstarch
2/3 cup chocolate chips
10 ounces stout
2 tbs vegetable oil
¼ cup melted butter divided in half

Instructions

Preheat oven to 350.
Add the flour, salt, cocoa powder, sugar, baking powder, cornstarch, and chocolate chips stir to combine.
Pour in the stout, oil and 2 tbs of the melted butter, stir until just combined, some lumps are expected.
Pour into a loaf pan that has been sprayed with cooking spray. Pour the remaining butter over the top.
Bake at 350 for 40 to 45 minutes or until a tooth pick inserted in the center comes out with just a few crumbs on it. Allow to cool before slicing.

IPA Lemon Bars

19.03.2013 42 Comments

Before I get to the lemon bars that were more than a year in the making, I need to talk about these beer glasses.

These glasses are more than just vessels of craft beer glory, they are a indicator of the thread of craft beer weaving itself through the mainstream.

Crate and Barrel, a mecca for the upwardly mobile, midwestern tract homeowners, and suburban housewives is carrying an entire line of glassware devoted to the service of well-made beer. (I need to stop to note that none of the previous descriptors were meant to be derogatory, merely an illustration of the mainstreamness of the giant housewares retail store.)

This is proof that craft beer is moving forward, growing in respect and popularity in the minds of Americans and capitalist marketers. I couldn’t be happier. I pillaged the entire line, necessitating a new shelf just for beer glasses.

The lemon bars I made for you have been in the works for over a year. There have been other recipes in the past that haven’t lives up to my expectations. The filling wasn’t creamy enough, or the crust and filling weren’t distinct layers, or other assorted issues. This recipe finally gave me the results I wanted.

A great crust with a slight flakey crispness, not too sweet, and lemony with the right touch of beer flavor.

The beer I used is from Eagle Rock Brewery, a brewery that is just down the road from me, a little over a mile in fact. It would be walking distance if it wasn’t for the hill I live on and the nasty walk home that would create.

Populist is what I think of as a gateway IPA. It’s an accessible beer with more malt that an IPA usually gives you, and a balanced hop flavor. This isn’t the palate wrecking, massively hopped flavor that most American IPA’s give you, it’s more subtle.

I love a high hoped beer, and I also love a malty balanced pale ale, the amazing thing about this mainstream-craft-beer-glass-world we live in is that there is room for both types of IPA’s. If you aren’t an IPA fan, this might convert you, it shows you hops without punching you in the mouth with them. It might even lead you to further IPA exploration.

Or maybe just some lemon flavored baked goods.

IPA Lemon Bars

Print Recipe

Ingredients

Crust:

1 cup flour
1/3 cup powdered sugar
6 tbs unsalted butter
pinch salt

Filling:

3 large eggs
1 ½ cups sugar
¼ cup flour
2 tbs corn starch
1/3 cup freshly squeezed lemon juice
¼ cup IPA beer
Powdered sugar for dusting
Yield: 10 to 12 cookies

Instructions

In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
Press into the bottom of a greased 8X8 pan (for a 9x13 pan, double the entire recipe).Chill for 15 minutes.
Preheat oven to 350.
Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.

Crust adapted from Shockingly Delicious

Smoky Chocolate Porter Ice Cream with Beer Candied Bacon

14.03.2013 19 Comments

Yesterday I was a guest on KCRW’s St. Patricks day episode of Good Food. The host was Evan Kleiman, a chef, author and Los Angeles food scene legend. She called my recipes, "smart," which if you are a home cook, sitting in front of an accomplished chef, is the best word you can hear.

We chatted about stouts, one of my favorite beer topics. Forget about pale lagers and green food dye, stouts are the life blood of St. Patrick’s day. In preparation for our stout conversation, I asked my Facebook readers what their favorite stouts are, and the response was amazing. My non-scientific poll concluded the most popular stouts among those who have clicked "like" on The Beeroness Facebook page are: Old Rasputin, Souther Tier Choklat, Lagunitas Cappuccino Stout and Founders Breakfast Stout. All of which would be amazing in this recipes, but I used Alaskan Brewing Smoked Porter. Just goes to show how many amazing dark craft beers there are in this nation. If you have a stout or porter that you love, let me know about it. I’m always up for a tall glass of dark beer.

Whatever you use, don’t forget to make it a chocolate bacon beer float.