Porter Chorizo Black Bean Soup

On October 17, 1814 the streets of London where flooded with beer. Porter to be exact. At around 6pm, a 22-foot-tall monster barrel of beer, containing over two million pints of porter, succumbed to the pressure of the liquid pushing mightily against the large iron hoops. The burst was so loud, a literal explosion, it could be heard as far as five miles away and caused a chain reaction of erupting barrels across the Meux’s Brewery’s rooftop.

The resulting tidal-wave of beer flooded the streets, the crowded nearby tenements that housed impoverished Irish immigrants, and a local church. In an attempt to score free beer, and salvage the precious liquid from the perils of waste, the local citizens ran through the streets with pots, pans, and mugs to stock up on the wealth of brew that had been bestowed upon them.

The beer tsunami killed a total of nine people, the last man succumbed days later to alcohol poisoning in a valiant attempt to assist the cleaning of the streets by consuming as much of the rogue beer as possible, but most drowned in the beer infused streets or where crushed under the weight of beer toppled structurs.

So when the questions comes up, “Is there really such a thing as too much free beer?” the answer, apaprently is 1,224,000 liters happens to be too much.

Porter Chorizo Black Bean Soup

Ingredients

2 tbs olive oil
1 cup chopped white onions
12 wt oz Mexican Chroizo, divided
24 oz porter beer
3 cups beef broth (plus additional to taste)
1 lb (about 2 ¼ cups) dried black beans
1 tsp garlic powder
½ tsp cumin
salt and pepper
½ tsp chili powder
½ cup chopped cilantro
½ cup shredded cheddar

Directions

Heat the oil in a large pot over medium high heat. Add the onions, cooking until soft. Add the chorizo, cooking until browned. Remove approximately half of the chorizo, reserve for soup topping (alternately, you can cook half of the chorizo in the soup pot, and cook the other half just before serving the soup).
Add the beer, broth, beans, garlic powder, cumin, and chili powder.
Simmer the soup until the beans have softened, about 4 hours. Salt and pepper to taste. Add additional broth to thin, if desired.
Ladle into bowls, top with reserved chorizo, cheese and cilantro.

http://thebeeroness.com/2014/09/15/porter-chorizo-black-bean-soup/

Stout French Onion Soup

French Onion Soup was Julia Child’s last meal. Seems fitting for a woman known for French classics. And who wants to mess with a classic dish that America’s Culinary Grandma chose as her last meal?

Me. That’s who.

Although I do like to stick to classic methods when it comes to cooking this warm bowl of cheese-topped-comfort, the addition of a malty stout gives a new dimension and depth of flavor. While most French Onion Soup recipes all have nearly the same ingredients, the results vary widely depending on how you treat the onions, the star ingredient.

Stick with sweet onions when making this dish, the higher sugar content gives you a better caramelization. Cook them for a long time. Then cook them longer.

Caramelized onions will actually give off a “beefy” flavor when cooked slow and low for an extended period of time. This is one of the major key factors in bringing a soup from “good” to “great”.

Although I’m sure Julia would have wanted to throw a copy of The Way To Cook at my head for putting beer in her soup, I’ll just have to make peace with that. I love a beerified soup.

Yum

Stout French Onion Soup

Yield: 4 servings

Ingredients

6 tbs butter
2 lb sweet white onion, sliced into ¼ inch rings
1 tbs brown sugar
½ tsp salt
1 1/2 cups stout, divided
2 cups beef stock
½ tsp fresh cracker black pepper
4 slices French bread, toasted
8 ounces shredded or sliced Gruyère cheese (about 2 1/2 cups)

Instructions

In a large pot over medium high heat melt the butter. Add the onions, brown sugar and salt, allow to simmer over low to medium heat, stirring occasionally, until onions are a dark golden brown, at least 30 minutes and up to one hour (the longer onions cook the more flavor develops).
Add ½ cup stout beer, simmer until the beer is reduced and the pan is almost dry.
Add the remaining beer, beef stock and black pepper. Simmer for ten minutes.
Pre heat the broiler on your oven.
Ladle soup into bowls, top with slices of French bread toast and then cheese.
Broil until the cheese has melted.

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http://thebeeroness.com/2013/11/05/stout-french-onion-soup/

Asparagus Pale Ale Soup

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

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

Directions

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.

http://thebeeroness.com/2013/04/16/asparagus-pale-ale-soup-2/

Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons

I promise you that this is the last St. Patricks day post. Until next year when I will further assault you with recipes for celebrating my love ‘o the Irish, and forcing you to read more stories of my visit to Dublin.

Until then, here is a Green Beer cheese soup that contains not a drop of food dye, relying on the natural pigment of broccoli to get the job done. Although I don’t know who’s to blame for fouling up beer with green dye, I can’t imagine the Irish, with their deliciously dark stouts, are to blame. I’d wager the fault goes to America. No matter how you choose to celebrate, green beer-food just feels festive. I just wish I had some shamrock shaped soup bowls for the occasion.

To up the Irish in this dish, I used Kerrygold Dubliner cheese. I’ve been using Kerrygold for years, and not just because I have a soft spot for Ireland. Kerrygold uses natural, sustainable methods, uses co-op farmers, grass fed cows and zero artificial colors or flavors. While at a pub in Dublin, I met the son of a sheep farmer. We talked for hours about farming (I also grew up on a farm) and even when he wanted to change the subject to his love of Eddie Murphy, I kept steering the conversation back to farming in Ireland. Irish farmers are unlike any farmers I’ve ever met. Because the herds are always small, due to land limitations, the relationships between farmer and animals is unusually devoted and affectionate. Although Kerrygold is readily available at most grocery stores, it has a small farm feel to it.

Even if you do end up throwing in some green food dye to up the color, I hope you love this soup as much as I do, and raise your pint to Ireland.

*This is not a sponsored post. I actually feel this way.

Green Beer Cheese Soup (Broccoli Cheddar) with Pesto Croutons

Ingredients

For The Soup

3 cups broccoli florets, chopped
4 tbs unsalted butter
½ large sweet onion, finely diced
I large carrot, peeled and diced
2 ribs celery, chopped
2 garlic cloves, minced
2 cups wheat beer or pale ale
2 tbs cornstarch
7 ounces Dubliner cheese, grated (or sharp white cheddar)
8 ounces gouda, grated
1 cup vegetable broth
1/3 cup heavy cream
salt and pepper to taste

For the Croutons:

1 French baguette, cut into cubes
2 tbs butter
2 tbs pesto

Directions

In a large pot of lightly salted water, cook the broccoli until very soft, drain and set aside.
In a large saucepan over medium high heat, melt 4 tbs butter. Add the onion, carrots, and celery and cook until the carrots are very soft, about 8 to 10 minutes. Add the garlic, cook for about 30 seconds, remove from heat.
In a large food processor or blender, add 1 cup beer, cornstarch, both kids of cheese and as well as the carrot and celery mixture, process until very smooth, about 5 to 8 minutes. Return mixture to the pot along with the remaining beer.
In the same food processor (no need to clean between jobs) add the broccoli and the broth, process until very smooth. Add pureed broccoli, as well as the cream, to the soup.
Bring the soup to a low simmer, stirring occasionally until warmed and slightly thickened.Salt and pepper to taste.
In a skillet over medium high heat, melt 2 tbs butter. Add the bread cubes and toss until browned. Remove from heat and immediately add in the pesto, toss to coat.
Serve the soup topped with croutons.

http://thebeeroness.com/2013/03/07/green-beer-cheese-soup-broccoli-cheddar-with-pesto-croutons/

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup

Although most of you are starting to pull out those wool sweaters you neatly packed away a few months ago, here in Los Angeles we are in the throws of a record heat wave that drug us into 108 degree heat yesterday. While most of the sane people of LA stayed indoors and avoided the oven, I spent the morning interviewing ex-cons turn foodies, and then came home and made soup.

Like i’ve mentioned before, my inherent rebellion pushes me to buck tradition and even reason. I drink stouts in the summer, eat ice cream in the winter and make soup in triple digit heat.

Beer Braised Chicken and Hefeweizen Cornmeal Dumpling Soup

Ingredients

For The Soup

4 tbs butter
4 boneless skinless chicken thigh fillets, cup into bite sized peices
3 cloves garlic, minced
1/4 cup white onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 cup sweet white corn kernels (fresh is best, frozen is acceptable, canned is disgusting)
2 cups Hefeweizen Beer
2 cups chicken broth
2 tbs flour
1/4 cup cream

For The Dumplings

1/2 cup Masa Harina (corn flour used to make corn tortillas)
1/2 cup fine ground corn meal
1/2 cup all purpose flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp chopped fresh rosemary
2 tbs butter, cut into small cubes
1/4 cup milk
1/2 cup Hefeweizen beer

Directions

In a large pot with a lid, like a dutch oven or enamel cast iron pot, melt the butter over medium high heat. Add the chicken and cook until seared on all sides, about 3 minutes. Add the garlic, onions, celery, carrots and corn, stir. Add the beer and broth, stir. Allow to simmer until chicken is cooked through, about 15 minutes. Sprinkle the flour over the pot and whisk until combined. Remove from heat and slowly add the cream while stiring. Return to medium/low heat.
In a large bowl, add the masa, cornmeal, flour, baking powder, salt and rosemary, stir to combine. Add the butter and rub into the flour with your fingers until completely combined.
Add the milk and hefeweizen and stir until combined. You don't want the dough too thin or it will fall apart during cooking, you want a biscuit like consistency.
Drop mounds of dough, about 3 tbs in size, equally spaced on top of the pot until all dough has been used. Cover the pot and cook on low heat until the tops of the dumplings are dry, about 15 to 20 minutes.

http://thebeeroness.com/2012/10/02/beer-braised-chicken-and-cornmeal-dumpling-soup/

Mac And Beer Cheese Soup

I have a confession to make. Before starting this blog, I tried to make beer cheese soup and failed. I was baffled, at first, but figured out that a combination of my lack of patience (manifesting itself in my cheese dumping rather than slow adding) and a furious boil, resulted in a sloppy mess.

Second confession of the day (just call yourself a priest, and I’ll say a few Hail Mary’s on my way out) is that even though I love this recipe, I think I may love the photos more. Because right after I took them I was reminded via ping of my first post and how on their best day, those photos are hideously below average. I’ve worked really hard to bring my photography up to an acceptable standard and these photos reminded me of how my work is paying off.

Third confession, I won a state-wide Cook-Off on Friday. Ok, not really a confession, but I’m excited, so I thought I would share.

Fourth confession, I still have a crush on Luke Perry. And Val Kilmer’s character in Real Genius. Looks like I went one confession too far.

Mac And Beer Cheese Soup

Note: Cheese sauce separates easily if the mixture is brought to a boil, or if pre shredded cheese is used. If the mixture does separates, try to puree the cheese sauce with a hand blender before you add the noodles.

Ingredients

3 tbs olive oil
1 onion, chopped
1 fresh jalapeno, stemmed, seeded and chopped
3 cloves garlic, chopped
4 tbs butter
1/4 cup flour
1 tbs corn starch
12 ounces Hefeweizen
2 cups chicken broth
1/4 cup heavy cream
2 cups cheddar cheese (thinly grated, don't use pre shredded)
1/2 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
1 1/2 cups elbow macaroni noodles

Directions

In a large pot heat the olive oil. Add the onions and jalapenos, cook until softened, stirring frequently, about 5 minutes. Add the garlic and cook for about 30 seconds.
Add the butter stir until melted.
Sprinkle the flour and corn starch on top of the melted butter and whisk until combined.
Add the beer, broth and cream bring to a low simmer.
1/4 a cup at at time, add the cheese and stir until completely melted before adding more (do not boil or cheese will separate). Repeat until all the cheese is incorporated into the soup.
Add the salt, pepper, smoked paprika and stir to combine.
Add the macaroni noodles and cook until noodles are al dente.
Add additional beer or broth to thin to desired consistency.

http://thebeeroness.com/2012/09/11/mac-and-beer-cheese-soup/