I hope you’re all hydrating in preparation for the undoubtedly crazy partying you’ve got planned for the evening! Here’s that pesto recipe I promised you yesterday – stuffed full of healthy spinach, tangy lemon juice and vegan-friendly! I promise you it’s just as good, if not better, than any traditional pesto. And it holds up perfectly to pumpkin ale, or any herb/spice beers.
I used part of this batch on the homemade pizza we made the other day, and this afternoon tossed it with some al dente pasta for a quick and easy (and healthy) lunch.
After all the candy binging you may happen to do tonight, this will be the perfect “pick me up” to help get you back on track to start your November on the right foot. Holy crap, I can’t believe tomorrey is November.
In other news: the recipe page has been updated yet again! There’s a new batch of pancake recipes, vegetarian spaghetti squash lasagna and green Thai curry among other things. Peruse and drool.
Happy Halloween to all! Have a wonderful, safe evening and use a designated driver! Cheers!
Now that I have access to a complete kitchen, I’ve had the chance to get back to one of the ultimate joys in my life – cooking! First up, I decided to recreate the delicious meal kindly prepared for me by the lovely Janelle, with a few tweaks inspired by our visit to LAB Brewing.
I paired this with something I traditionally wouldn’t recommend, but it seemed necessary.
Our family homebrew Yeti clone!
Our pup, Barleywhine (yes, that is actually his name), seemed to think the recipe and pairing was good.
Last night I decided to immerse myself into more of the beer culture of Northern Colorado.
The Verboten Sisterhood meets weekly at the brewery in Loveland.
IN the brewery in Loveland, to be exact. I grabbed a pint of their Angry Banjo Kentucky Common and enjoyed the ambiance as the ladies filtered in, glasses in hand.
After beer nerd chatting and displays of how to pour the perfect beer, one of the Verboten founders, Angie, brought out this devil. I had a few sips and found it necessary to tamper the heat with another snifter of Yeti clone when I got home.
Also… found these on the shelves at a liquor store. No limit. Bought out the shelf. One for sipping now and three to age.
Have I mentioned that I love Colorado yet? Because I do. I really do.
Superbowl Sunday morning. Lazy cups of coffee slowly sipped, pans gently warmed over the stove, a beer cracked open… Wait, what?
French toast soaked in oatmeal stout. It seriously doesn’t get any better than this!
I recently and belatedly came across The Beeroness and after perusing every single recipe on her site and subsequently wiping up the drool, I decided that it was time to start cooking. Since I happen to have anytime access to Enegren Brewing’s beers, I used their sweet rich, chocolatey oatmeal stout.
Daniel Irons Oatmeal Stout French Toast – Printable recipe available HERE.
(Lightly adapted from The Beeroness)
1 loaf challah bread, left out overnight to slightly stale
1 cup almond milk
1 cup Enegren Brewing Company’s Daniel Irons Oatmeal Stout (or any rich, malty stout)
1/2 cup brown sugar, tightly packed
1 tsp pure almond extract
2-3 tsbp butter
1. Slice the challah bread into 1-inch thick slices.
2. In a large bowl, combine the almond milk, stout, eggs, brown sugar and almond extract and stir until all sugar is dissolved.
3. Pour the mixture into a large flat pan for easier dipping.
4. Places the slices of challah into the mixture for 1 minute on each side.
5. Heat 1 tbsp butter in a skillet over medium heat and place the soaked bread to cook, 2-4 minutes each side or until cooked through.
6.Place on a large plate, top with powdered sugar, maple syrup and pair with a
beer coffee. Try to grab a slice before three hungry brewers devour the entire loaf.
Prost and bon appetit!
Exciting news all around: I’m back to baking! I’ve missed having the time and the creativity to whip up some deliciousness in the kitchen, so I’m going overboard with it now.
But first: Friday was my last day at Wolf Creek as assistant brewer. While I had a wonderful few months there hauling grain, scrubbing out mash tuns, brewing delicious beer and having some awesome bragging rights, I truly missed being able to connect with those drinking the beer and being able to explain to them why the beer they were tasting had that citrus or banana aroma, or how adding the hops earlier in the boil makes the beer more bitter, or urging them to visit all the local craft breweries that Southern California boasts to expand their horizons and open their minds and steins to the beauty of the beer. That was a ridiculously long sentence.
A few weeks ago I was at Enegren during the middle of the day when a group happened to swing by. There were beer distributors in this group – something I’ve been wanting to do for the past two years. I asked how they got into distribution, they asked me if I was interested and told me they were looking to hire a craft beer specialist and I had an interview the following week. Beginning October 1st I’ll be working with this distribution company and eventually/hopefully bringing the awesomeness of local craft beer to bars and restaurants in SoCal.
NOW back to baking! I’ve recently begun a new workout regime AND eating healthy. I was perusing the interwebs for banana bread that had no sugar, made a recipe that totally flopped, decided to make modifications and came up with this cake bread.
Don’t be scared: There’s no artificial sugar here and as long as you’re not expecting traditional buttery, extremely sweet banana bread, you’ll survive.
The riper the bananas, the better. I had a craving for banana bread and just couldn’t wait.
Drain ’em! Chop ’em!
Stir the raisin bits into the dry ingredients.
Pour the banana mixture on top of the dry ingredients.
Stir until just combined. Do not overstir or you’ll get tough, unfluffy bread cake! That would be disastrous.
Spread into a pre-greased pan. You could probably put this in a loaf pan as well, but the baking time will vary.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let sit for 5-10 minutes, or as long as you can hold out before slicing and diving in face first.
Again, my disclaimer: This is NOT your traditional sweet banana bread! It’s mildly sweet with little bursts of sweet sunshine from the rehydrated raisins, dense and chewy. I’ve been having a square of this with the rest of my healthy breakfast every morning.
Welcome to the second edition of pairing food and beer! This recipe is compliments of my mumsie who threw a bunch of random things into a bowl and made delicious magic!
Spread in one layer so all the vegetables are cooked evenly.
This is a hearty, filling meal with a lovely tangy sweetness. I’d recommend pairing this dish with a rich nut brown ale or any other sweet malty beer to really emphasize the caramelized sugars that form as a crust on the pineapple after it’s baked in the oven. If possible, drink local!
Enegren Brewing’s Valkyrie California Alt – rich, malty and a smooth finish. The residual sugars in this match perfectly with the marinated chicken and vegetables.
Island Brewing Company’s Nut Brown Ale – this one is a little drier, but still has enough malty sweetness and roasty back-end to enhance the sweet marinade reduction. If you want to be blown away, throw a handful of roasted peanuts on top, combine with a nut brown and let your taste buds go crazy!
Some mainstream beers that would pair well with this dish:
Samuel Smith’s Nut Brown Ale – rich malts and a toasted nutty finish with just a touch of hops.
Chimay Premiere (Red) – sweet dried fruits and a relatively dry end.
Sierra Nevada’s Tumbler – hints of chocolate and toasted nuts with medium high carbonation and light sweetness.
I’m sure there are plenty more! If you make this, share your beer pairing choices!