Colonial Stout

Beer, , ,

Since it’s been a very hot and muggy summer, we were talking about what we’d like to brew for later in the year when it cools off.  We were fondly remembering the imperial stout we brewed last year, but recognizing that even on a chilly fall evening, we weren’t often in the mood for a 10% beer.

So we thought we’d scale it down a bit, to something more approachable like 6%, but keep the same ratios of grains — a mix of maris otter, mild, chocolate, crystal, special B, etc. that we’re calling Colonial Stout.  It’s in the fermenting bucket now, and cacao nibs are infusing in vodka to be added next week.

Chili

Recipe, ,

1 lb. ground beef
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
10 oz. tomato purée
15 oz. tomatoes, diced
15 oz. kidney beans, canned, drained, or refried beans
1 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper

optional: 1-2 Tbsp. brown sugar, and/or harissa

  • Brown beef and drain grease.
  • Add remaining ingredients and simmer or cook in slow-cooker for 8 hours.

Egg Flower Soup

Recipe, ,

1 egg, lightly beaten
2 tsp. sesame oil
1 qt. chicken stock
1 tsp. sugar
1 tsp. salt
1 tsp. soy sauce
3 Tbsp. finely shredded spring onion whites
3 Tbsp. finely shredded spring onion greens

  • Beat egg with sesame oil and set aside.
  • Bring chicken stock to a simmer and add sugar, salt, soy sauce and onion whites.  Mix well.
  • Add egg mixture in very slow, thin stream.  Mix to break egg into strands.
  • Garnish with onion greens.

Source: Ken Hom’s cookbook

Guacamole

Recipe,

3 avocados
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/2 cup onion, finely chopped
1 Roma tomato, chopped
1 tomatillo, chopped
1/2 jalapeno pepper, minced
2 Tbsp. cilantro, finely chopped
1 Tbsp. lime juice

  1. Mash avocados with garlic, salt and cumin.
  2. Fold in remaining ingredients and refrigerate for 30 minutes.

Beer Bread

Recipe

3½ cups flour
3 Tbsp. sugar
1 Tbsp. baking powder
1½ tsp. salt
12 oz. beer (typically 1 can/bottle, anything that’s not too hoppy or bitter will work)

  • In large bowl, mix dry ingredients. Add beer and mix until just combined.
  • Knead and form a ball.
  • Place on cookie sheet or in a greased bread pan, and slit an X in the top.
  • Bake at 375°F (190C) until golden brown, about 50 minutes.

Optionally, for a crisper crust:

  • Beat an egg with 1 Tbsp. water, and brush bread before baking.

Source: USA Weekend

Salsa Verde

Recipe, ,

1 lb. tomatillos (about 10 small, don’t use the large ones which are bitter)
2 Jalapeno peppers (use 1 Jalapeno and 1 Chipotle for smokier salsa, or 1 Serrano and 1 Jalapeno for spicier salsa)
1 Tbsp. lime juice
1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp. salt
1 tsp. dry cilantro
1 cup water

  1. Place tomatillos and peppers in a 4-quart saucepan and cover with water.
  2. Bring to boil, and continue boiling until tomatillos turn army green.
  3. Remove to blender and add remaining ingredients.
  4. Puree until smooth. Pour into medium sauce pan and bring to slow boil.
  5. Omit peppers from blender to make salsa base. Split salsa base into batches and add peppers to each batch to taste and puree separately.

 

 

Banana Bread

Recipe

2 1/2 cups flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
3/4 cup milk
1 egg
3 mashed ripe bananas

  1. Combine all ingredients and mix well.
  2. Pour into greased and floured bread pan(s).
  3. Bake at 350F (180C) for 55-65 minutes, until wooden pick comes out clean.

Ratatouille

Recipe, ,

1/2 onion, minced
2 cloves garlic, minced
1 cup tomato puree
1 Tbsp. olive oil
2 Italian eggplant
2 summer squash
2 zucchini
2 bell peppers
1 Tbsp. olive oil
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

  1. Combine onion, garlic, tomato puree and olive oil to coat bottom of baking dish.
  2. Slice vegetables thinly and arrange in even layers.
  3. Drizzle olive oil and spices over vegetables and cover with piece of baking parchment cut to fit.
  4. Bake at 375F for 45-55 minutes.

Stuffing

Recipe, ,

2 Tbsp. butter
1/2 onion, finely chopped
2 stalks celery, finely chopped
1/4 cup fresh parsley
3/4 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. bread, cubed (5 cups)
1/2 cup chicken or turkey broth

  1. Saute onion and celery in butter until tender, about 5 min.
  2. Remove from heat and add herbs. Toss with bread cubes.
  3. Mix in broth a little at a time, until moist.
  4. Bake at 350F for 30-45 minutes.