Posts Tagged ‘BEER’

April 7 is National Beer Day!

Now, I’m not a big beer drinker, but I do like to cook with it. One of my favorite things in the world is beer-battered fish. And it doesn’t have to be greasy if you do it right. (Scroll down to the bottom to see how to make this gluten-free!)

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has been sitting there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some amazing fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

I use vegetable oil and, using a thermometer, heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

Here’s all you need for great beer batter:

1 1/2 cups all-purpose flour (I use King Arthur)
12 oz. bottle of beer (Sam Adams Boston Lager works for me)
1 teaspoon salt

Combine all the ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in the fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. The thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

1/2 cup mayo
Dash of Worcestershire sauce
Dash of Frank’s Red Hot cayenne sauce
Grinding of black pepper
1 tablespoon finely chopped capers
1 teaspoon lemon zest, using micro plane zester

Combine all the ingredients in a bowl, cover with plastic and refrigerate for an hour before using.

 

To make beer-batter gluten-free, simply substitute GF flour for the all-purpose flour. (I like Cup4Cup.) And now, you can get gluten-free beer that tastes pretty damn good. Use it instead of regular beer, and you’ve got a beer batter that’s gluten-free!

Greek food is some of the most delicious I’ve ever eaten. It rivals Italian and French cuisine, yet has nowhere near the fan base. It’s the same with Greek spirits. The island of Santorini offers many wonderful choices, and it would be a sin not to taste them all!

santorini3

Santorini is magical. It’s why we keep coming back. But just as wonderful as the white buildings stacked on the cliffsides of this island are the people, and the native food and drink they offer. One such place is the Hatzidakis winery in the town of Pirgos.

hatz al

They don’t have a fancy tasting room. They don’t do tours. They don’t have an amazing view of the water or the island. They don’t even hold regular visiting hours. They simply have the best wine on the island.

hatz tools

And that’s exactly why we go. Haridimos “George” Hatzidakis is all about his grapes. Ask anyone on Santorini what the best wine is, and you will get “Hatzidakis” as the answer every time.

hatz kelly

Sure, there are huge wineries with tasting rooms that overlook the water. That’s where the tour buses take the cattle that arrive in Fira on cruise ships. And that’s the last place we want to be.

Hatzidakis wine is about the soil, the grapes, the climate. It’s also about the passion of the handful of people who work hard to make it.

hatz grapes

It’s hard to find Hatzidakis in the United states (unless you look in my wine cellar, because we bring home as much as we can!!) Much of it is scooped up and exported to France…and much to our happy surprise, we’ve had a bottle of the Hatzidakis Assyrtyko in Paris at Le Baratin.

hatz cave

For the most part, you’ll have to go to Santorini to experience the magic of this incredible wine. And that’s not a bad thing. Because the wine is much like the people of Santorini: beautiful and worth every bit of time it takes to get there.

Aside from wine in Santorini, our most recent visit a few years ago introduced us to a local drink called Raki. Kind of like grappa on steroids, it’s the national drink of Turkey, popular here as well, and often served as a digestif before dinner. It’s a drink that can definitely get you in trouble.

image

 

Also new (to us) in Santorini was Red Donkey, a locally brewed beer. It was a welcome treat on those very hot and dry summer days. Unfiltered and delicious.

image

 

As for local foods, nothing is better than a salad featuring the sharp tang of Santorini tomatoes. Much like the grapes of this island, the tomatoes grow in volcanic soil. Rain is scarce, and so the tomatoes, like the grapes, stay small but intense, bursting with flavor.

image

 

image

Capers and caper berries, stuffed into empty plastic water bottles, are sold on the side of the road by local farmers.

image

Perhaps the most unlikely food item we bring home from Santorini is what they call “fava,” but it’s not the bean we usually associate with that name. Originally, broad beans were used in this dish, but quickly it changed to a type of yellow shelled lentil that is much smaller and flavorful than its American counterpart. The lentil is smaller and the art of turning this simple gem into a sublime porridge is worth learning.

As common in Santorini as pasta is in Italy, grains of fava have been found in archaeological sites in the ancient city of Akrotiri (on the southern side of Santorini) dating as far back as 3500 years ago. Every taverna on the island offers their own version of fava, and though the differences are subtle, they can be significant.

Proud of his fava.

Proud of his fava.

 

Most recipes start with the dried lentils, which are washed thoroughly. They are added to a pot of fresh water and then boiled until the water reduces and the lentils slowly absorb the liquid and soften into a porridge. Often chopped onion is added to the pot of water in the very beginning, so that it completely dissolves and flavors the fava. Some recipes call for a subtle mixture of local dried herbs, similar to oregano and thyme, to be wrapped in cheesecloth and added to the pot to infuse flavor.

Like making a great Italian tomato sauce, cooking fava is a labor love. It requires low heat and constant stirring to make it perfectly smooth. Often it is pureed in a blender at the end.

When the fava is ready to serve, the toppings can vary. Thin slices of red onion and a liberal drizzle of Greek olive oil are common. Sometimes it is topped with locally harvested and brined caper berries or caper berry leaves, or a few kalamata olives.

On our last trip to Santorini, our most memorable fava dishes were a simple and rustic, with onion, capers, olive oil and a side of lemon. One of our favorite restaurants, Dimitris in Amoudi, serves it this way.

The fava at Dimitri's, on the water in Ammoudi.

The fava at Dimitri’s, on the water in Ammoudi.

We bought our fava from several people, including this beautiful ageless woman, who remembered us from our previous visit. image

We’re hoping still be here on this magical island when we visit in a couple of weeks!

image

With snow coming our way this weekend in New England, it’s time for some serious comfort food.

A couple of years ago, when I received a shipment of venison from my father-in-law, an avid hunter that lives in the Upper Peninsula of Michigan, I knew that although I could certainly use beef for this dish, it would be absolutely stellar with venison. And I knew that I couldn’t miss with a local brew from my buddy, Sean Larkin of Revival Brewing Company (www.revivalbrewing.com), with his Double Black IPA…

image

Unfortunately, I haven’t been able to find gluten-free alternatives for this recipe. You can buy GF beer and flour, but the puff pastry is what makes the dish. A GF pie crust would be an alternative, but once you have it with puff pastry, you’ll never want it any other way!

Olive oil
3 red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
3 tablespoons butter, plus extra
3 carrots, peeled and chopped
3 celery stalks, trimmed and chopped
10 oz. baby bella mushrooms, chopped
3 lbs. venison, cut into 3/4″ cubes
A few sprigs of fresh rosemary, leaves picked and chopped
Sea salt and black pepper
2 bottles (24 oz.) Revival Brewing Company Double Black IPA, with a swig for the cook
3 tablespoons flour
12 oz. freshly grated cheddar cheese
1 1/2 pounds store-bought puff pastry (all butter is best)
1 large egg, beaten

image

 

Pre-heat the oven to 375.

In a large oven-proof pan, heat a few tablespoons of the olive oil. Add the onions and fry gently for about 10 minutes. Turn the heat up and add the garlic, butter, carrots, celery and mushrooms. Stir well, then add venison, rosemary, a pinch of salt and about a teaspoon of pepper.

Saute on high for about 4 minutes, then add the beer, making sure you take a swig for luck! Stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid or foil, and place in the preheated oven for about 1 1/2 hours.

Remove after 1 1/2 hours and stir. Put it back in the oven and cook another hour, until the meat is cooked and the stew is rich, dark and thick. If it’s still liquidy, place the pan on the stove top and reduce until the sauce thickens. (You don’t want a soupy stew or you’ll get soggy puff pastry later.) Remove the pan from the heat and stir in half the cheese. Season with salt and pepper to taste and set aside to cool.

Depending on whether your puff pastry comes in sheets or a block, you’ll need to use a rolling-pin to get it into sheets about 1/8″ thick. Butter a good-sized pie dish or an oven-proof terrine. Line the dish with the sheets of pastry, letting the pastry hang over the sides. Pour in the stew, even it out with a spatula, and add the rest of the grated cheese on top.

Use another 1/8″ thick sheet of pastry (or a couple if they’re not wide enough) to cover the top of the pie dish. Lightly crisscross the top with a knife, then fold over the overhanging pieces of pastry over the lid, making it look nice and rustic. Don’t cut or throw any of the pastry away! Use as much as you can, since everyone will want some.

Brush the top with the beaten egg and then bake the pie on the bottom of the oven for about 45 minutes, until the pastry has cooked, and it’s beautifully puffed and golden. Serve with a side of peas (and beer!)

image

 

Greek cuisine is some of the most delicious food I’ve ever eaten. It rivals Italian and French cuisine, yet has nowhere near the fan base. It’s the same with Greek spirits. The island of Santorini offers many wonderful choices, and it would be a sin not to taste them all!

santorini3

The island of Santorini is magical. But just as wonderful as the white buildings stacked on the cliffsides of this island are the people, and the native food and drink they offer. One such place is the Hatzidakis winery in the town of Pirgos.

hatz al

They don’t have a fancy tasting room. They don’t do tours. They don’t have an amazing view of the water or the island. They don’t even hold regular visiting hours. They simply have the best wine on the island.

hatz tools

And that’s exactly why you need to go. Haridimos “George” Hatzidakis is all about his grapes. Ask anyone on Santorini what the best wine is, and you will get “Hatzidakis” as the answer every time.

hatz kelly

Sure, there are huge wineries with tasting rooms that overlook the water. That’s where the tour buses take the cattle that arrive in Fira on cruise ships. Why would you want to hang with them?

Hatzidakis wine is about the soil, the grapes, the climate. It’s also about the passion of the handful people who work hard to make it.

hatz grapes

You can’t find Hatzidakis in the United states (unless you look in my wine cellar, because we bring home as much as we can!!) Much of it is scooped up and exported to France…and much to our happy surprise, we’ve had a bottle of the Hatzidakis Assyrtyko in Paris at Le Baratin.

hatz cave

But for the most part, you’ll have to go to Santorini to experience the magic of this incredible wine. And that’s not a bad thing. Because the wine is much like the people of Santorini: beautiful and worth every bit of travel hassles to get there.

Aside from wine in Santorini, our most recent visit a few years ago introduced us to a local drink called Raki. Kind of like grappa on steroids, it’s the national drink of Turkey, popular here as well, and often served as a digestif before dinner. It’s a drink that can definitely get you in trouble.

image

 

Also new (to us) in Santorini was Red Donkey, a locally brewed beer. It was a welcome treat on those very hot and dry summer days on this beautiful island. Unfiltered and delicious.

image

 

As for local foods, nothing is better than a salad featuring the sharp tang of Santorini tomatoes. Much like the grapes of this island, the tomatoes grow in volcanic soil. Rain is scarce, and so the tomatoes, like the grapes, stay small but intense, bursting with flavor.

image

 

image

Capers and caper berries, stuffed into empty plastic water bottles, are sold on the side of the road by local farmers.

image

Perhaps the most unlikely food item we have to bring home from Santorini is what they call “fava,” but it’s not the bean we usually associate with that name. Originally, broad beans were used in this dish, but quickly it changed to a type of yellow shelled lentil that is much smaller and flavorful than its American counterpart. The lentil is smaller and the art of turning this simple gem into a sublime porridge is worth learning.

As common in Santorini as pasta is in Italy, grains of fava have been found in archaeological sites in the ancient city of Akrotiri (on the southern side of Santorini) dating as far back as 3500 years ago. Every taverna on the island offers their own version of fava, and though the differences are subtle, they can be significant.

Proud of his fava.

Proud of his fava.

 

Most recipes start with the dried lentils, which are washed thoroughly. They are added to a pot of fresh water and then boiled until the water reduces and the lentils slowly absorb the liquid and soften into a porridge. Often chopped onion is added to the pot of water in the very beginning, so that it completely dissolves and flavors the fava. Some recipes call for a subtle mixture of local dried herbs, similar to oregano and thyme, to be wrapped in cheesecloth and added to the pot to infuse flavor.

Like making a great Italian tomato sauce, cooking fava is a labor love. It requires low heat and constant stirring to make it perfectly smooth. Often it is pureed in a blender at the end.

When the fava is ready to serve, the toppings can vary. Thin slices of red onion and a liberal drizzle of Greek olive oil are common. Sometimes it is topped with locally harvested and brined caper berries or caper berry leaves, or a few kalamata olives.

On our recent trip to Santorini, our most memorable fava dishes were a simple, rustic version with onion, capers, olive oil and a side of lemon at Dimitris in Amoudi, and a light-as-a-cloud creamy fava topped with caper berry leaves and olive oil at Roka in Oia.

The fava at Dimitri's, on the water in Ammoudi.

The fava at Dimitri’s, on the water in Ammoudi.

We bought our fava from several people, including this beautiful ageless woman, who remembered us from our previous visit.image

I have no doubt that she’ll still be here on this magical island on our next visit as well!

image

If you’re looking for a fast-growing vine to cover an arbor or other structure, nothing grows faster than hops…that’s right, like the hops in your beer! Hops farms in Germany grow the vines vertically, extending lines up to 30 feet in the air.

Once you’ve bought a few hops plants, they will reward you with interesting healthy vines that will spread quickly. And soon, you’ll also be able to split large plants and transplant them to other areas of your yard.

Early in the season, and the vines are already 2 feet up!

Early in the season, and the vines are already 2 feet up!

The vines are strong, the leaves are beautiful, and the hops flowers smell great and are different from anything else you may have in your garden. And if you brew your own beer, how cool is it to have one of your ingredients growing in your yard?

A bed of hostas below, the hops grow up this "umbrella" every year.

A bed of hostas below, the hops grow up this “umbrella” every year.

Hops are hardy perennials that will come back bigger and stronger every year. In the fall, the leaves die off and leave a wooden skeleton behind that looks great in the winter and also supplies birds with nesting material the following spring.

You can find hops plants on Amazon.

A couple of years ago, when I received a shipment of venison from my father-in-law, an avid hunter that lives in the Upper Peninsula of Michigan, I knew that although I could certainly use beef for this dish, it would be absolutely stellar with venison. And I knew that I couldn’t miss with a local brew from my buddy Sean Larkin of Revival Brewing Company (www.revivalbrewing.com) with his Double Black IPA…

image

 

 

Ingredients:

Olive oil
3 red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
3 tablespoons butter, plus extra
3 carrots, peeled and chopped
3 celery stalks, trimmed and chopped
10 oz baby bella mushrooms, chopped
3 lbs venison, cut into 3/4″ cubes
A few sprigs of fresh rosemary, leaves picked and chopped
Sea salt and black pepper
2 bottles (24 oz) Revival Brewing Company Double Black IPA, with a swig for the cook
3 tablespoons flour
12 oz freshly grated cheddar cheese
1 1/2 pounds store-bought puff pastry (all butter is best)
1 large egg, beaten

image

 

Pre-heat the oven to 375.
In a large oven-proof pan, heat a few tablespoons of the olive oil. Add the onions and fry gently for about 10 minutes. Turn the heat up and add the garlic, butter, carrots, celery and mushrooms. Stir well, then add venison, rosemary, a pinch of salt and about a teaspoon of pepper.
Fry on high for about 4 minutes, then add the beer, making sure you take a swig for luck! Stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid or foil, and place in the preheated oven for about 1 1/2 hours.
Remove after 1 1/2 hours and stir. Put it back in the oven and cook another hour, until the meat is cooked and the stew is rich, dark and thick. If it’s still liquidy, place the pan on the stove top and reduce until the sauce thickens. (You don’t want a soupy stew or you’ll get soggy puff pastry later.) Remove the pan from the heat and stir in half the cheese. Season with salt and pepper to taste and set aside to cool.

Depending on whether your puff pastry comes in sheets or a block, you’ll need to use a rolling-pin to get it into sheets about 1/8″ thick. Butter a good-sized pie dish or an oven-proof terrine. Line the dish with the sheets of pastry, letting the pastry hang over the sides. Pour in the stew, even it out with a spatula, and add the rest of the grated cheese on top.
Use another 1/8″ thick sheet of pastry (or a couple if they’re not wide enough) to cover the top of the pie dish. Lightly crisscross the top with a knife, then fold over the overhanging pieces of pastry over the lid, making it look nice and rustic. Don’t cut or throw any of the pastry away! Use as much as you can, since everyone will want some.
Brush the top with the beaten egg and then bake the pie on the bottom of the oven for about 45 minutes, until the pastry has cooked, and it’s beautifully puffed and golden. Serve with a side of peas (and beer!)

image

 

If you’re looking for a fast-growing vine to cover an arbor or other structure, nothing grows faster than hops…that’s right, like the hops in your beer! Hops farms in Germany grow the vines vertically, extending lines up to 30 feet in the air.

Once you’ve bought a few hops plants, they will reward you with interesting healthy vines that will spread quickly. And soon, you’ll also be able to split large plants and transplant them to other areas of your yard.

Early in the season, and the vines are already 2 feet up!

Early in the season, and the vines are already 2 feet up!

The vines are strong, the leaves are beautiful, and the hops flowers smell great and are different from anything else you may have in your garden. And if you brew your own beer, how cool is it to have one of your ingredients growing in your yard?

A bed of hostas below, the hops grow up this "umbrella" every year.

A bed of hostas below, the hops grow up this “umbrella” every year.

Hops are hardy perennials that will come back bigger and stronger every year. In the fall, the leaves die off and leave a wooden skeleton behind that looks great in the winter and also supplies birds with nesting material the following spring.

You can find hops plants on Amazon.

This is a great dish that was inspired by chef Jamie Oliver and his “Jamie at Home” cookbook. A couple of years ago, when I received a shipment of venison from my father-in-law, an avid hunter that lives in the Upper Peninsula of Michigan, I knew that although I could certainly use beef for this dish, it would be absolutely stellar with venison. And though the original recipe calls for Guinness, I knew that I couldn’t miss with my latest favorite local brew from my buddy Sean Larkin of Revival Brewing Co: his Double Black IPA…

 

beer pix

DOUBLE BLACK I.P.A. VENISON STEW WITH PUFF PASTRY

 

Ingredients:

Olive oil
3 red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
3 Tablespoons butter, plus extra
3 carrots, peeled and chopped
3 celery stalks, trimmed and chopped
10 oz baby bella mushrooms, chopped
3 lbs venison, cut into 3/4″ cubes
A few sprigs of fresh rosemary, leaves picked and chopped
Sea salt and black pepper
2 bottles (24 oz) Revival Brewing Company Double Black IPA, with a swig for the cook
3 Tablespoons flour
12 oz freshly grated cheddar cheese
1 1/2 pounds store-bought puff pastry (all butter is best)
1 large egg, beaten

 

_DSC0404

Preheat the oven to 375.
In a large ovenproof pan, heat a few tablespoons of the olive oil. Add the onions and fry gently for about 10 minutes. Turn the heat up and add the garlic, butter, carrots, celery and mushrooms. Stir well, then add venison, rosemary, a pinch of salt and about a teaspoon of pepper.
Fry on high for about 4 minutes, then add the beer, making sure you take a swig for,luck! Stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid or foil, and place in the preheated oven for about 1 1/2 hours.
Remove after 1 1/2 hours and stir. Put it back in the oven and cook another hour, until the meat is cooked and the stew is rich, dark and thick. If it’s still liquidy, place the pan on the stove top and reduce until the sauce thickens. (You don’t want a soupy stew or you’ll get soggy puff pastry later on.) Remove the pan from the heat and stir in half the cheese. Season with salt and pepper to taste and set aside to cool.
Depending on whether your puff pastry comes in sheets or a block, you’ll need to use a rolling pin to get it into sheets about 1/8″ thick. Butter a good-sized pie dish or an ovenproof terrine. Line the dish with the sheets of pastry, letting the pastry hang over the sides. Pour in the stew, even it out with a spatula, and add the rest of the grated cheese on top.
Use another 1/8″ thick sheet of pastry (or a couple if they’re not wide enough) to cover the top of the pie dish. Lightly crisscross the top with a knife, then fold over the overhanging pieces of pastry over the lid, making it look nice and rustic. Don’t cut or throw any of the pastry away! Use as much as you can, since everyone will want some.
Brush the top with the beaten egg and then bake the pie on the bottom of the oven for about 45 minutes, until the pastry has cooked, and it’s beautifully puffed and golden.
Serve with a side of peas.

_DSC0418

Fried food has not had a good reputation. Everyone automatically thinks that it’s bad for you. That fact is, if it’s done right, fried food is delicious and not greasy at all.

When you fry at home, you can do things the right way: start with clean oil, heat it to the right temperature, and then throw it out when it’s done. When you go to a fast-food place, that oil has been sitting there all day (if not all week)…it’s been used hundreds of times…it absorbs the flavors of whatever was fried before your food got dropped in there…and quite frankly, it’s beat up.

What got me started with this whole beer-batter-at-home process was stumbling upon some amazing fresh local cod at my neighborhood seafood store: Bridgeport Seafood in Tiverton, Rhode Island. My buddy, Dave, said that the cod came from just off Sakonnet Point that day. Good enough for me!

 

Beer Battered Fish

I use vegetable oil and, using a thermometer, heat it to 350 degrees. I always watch the temp of my oil…it can get too hot very quickly…and by the same token, the temp can drop quickly if I throw in a whole bunch of fish into the pot all at once. Using one of those deep fryers made for home use is also a good way of cooking and controlling temperature. I’m careful not to put too much oil in my pot (halfway up is fine) or it could spill over, since oil expands as it gets hotter.

 

Here’s all you need for great beer batter:

 

1 1/2 cups all-purpose flour (I use King Arthur)

12 oz bottle of beer (Sam Adams Boston Lager works for me)

1 teaspoon salt

 

Combine all ingredients in a bowl and beat until smooth. Cover loosely with plastic wrap and place in fridge for 3 hours.

Cut your fish into pieces that aren’t too big and will fit in your pot easily. Thickness of the fish may vary and so may the cooking times of each piece. When the oil reaches 350, simply dip the fish into the batter and let as much batter drip off as you like before you carefully place the fish into the oil. Fry until golden brown.

 

beer batter

 

 

What good is fried fish without tartare sauce, right? Don’t tell me you’re using the stuff in a jar after frying the fish yourself!

 

 

Alz Tartare Sauce

 

1/2 cup mayo

Dash of Worcestershire sauce

Dash of Frank’s Red Hot cayenne sauce

Grinding of black pepper

1 Tablespoon finely chopped capers

1 teaspoon lemon zest, using micro plane zester

 

Combine all ingredients in a bowl, cover with plastic and refrigerate for an hour before using.