Posts Tagged ‘beer

08
Oct
17

dough head again

Once the repetition of making bead dough becomes commonplace, it’s hard to not use the dough for other forms other than bread. So many types of snacks on the market, flatbread types of bread and bread sticks formed from freshly mixed dough, are my go to snack if time permits, for card nights or other gatherings.

This mix used a small amount of whole wheat added to the white flour, and salt. I contemplated adding various seeds to the mix but I had prepared dips to accompany the bread sticks. (the dips did not make it to the card game location).

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Two batches of white/whole wheat rising with white/cornmeal mix for chips resting.

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The morning sun streams through the kitchen window as the bread sticks are rolled

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corn chips, easily made in a tortilla press, and baked in a 400 degree oven

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Flaky bread sticks dipped in butter and then rolled in toasted hemp seeds for a taste test

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At the game ! The chips made an excellent scoop for the torpedo meat, made by Diane, and the bow tie salad, a home brew stout to celebrate the fall season, don’t forget the candy corn for the table!

 

 

02
Apr
16

Pork Fried Rice

Easter dinner (yet to be posted), left us with leftovers, one of the advantages of hosting dinner is that when cooking a meal that you don’t often have , you allow for extra, both for giving out “take out ” containers to guests and having leftovers available during the week.

Diced pork from a crown roast was sauteed to brown and reserved. Add one cup of rice to a heavy skillet along with a bit of oil and shallots. Stir to coat rice and cook shallot slightly.

With heat at high, add 2 cups broth, stock or whatever to skillet. Let the mixture boil uncovered about 5 minutes till most of the broth dissipates. Sprinkle soy sauce over rice mixture till your satisfied with the taste and color. I add a bit of dried red pepper flakes here.

Depending with the type of rice continue cooking over low heat a few more minutes or shut the flame down and cover. Go do something else for about 15 minutes.

I just put the diced pork on a plate and plated the rice over it. IMG_9948

Perhaps if i wasn’t so hungry I would have added some celery and onions.
Served with a White House Honey Porter
https://peabodypico.wordpress.com/2016/03/27/64-white-house-honey-porter/

31
Jul
14

eggplant wellington

A play on a beef Wellington….

Ingredients from the garden, didn’t get a picture of the eggplant or the tomato before use.

Using bread dough instead of puff pastry.

salt the sliced eggplant to remove moisture and blot out the water, rinse.

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Just fry the eggplant in oil to brown

 

Roll out some bread dough, and cut with a round cutter, the top of a plastic drinking glass and roll  to size that is necessary for the eggplant.

IMG_5821Cover and seal with anotherIMG_5822bake the rounds….IMG_5823 IMG_5824Now comes the fun part

embellish…

sliced tomato, grated Parmesan  and basil….

(onion, garlic, sausage?)

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My wife commented…… good appetizers… but for now , dinner for me !

Served with a glass of single malt single and hops beer.

Probably could have placed Parmesan cheese slices inside with the eggplant, but would have to contend with melted cheese running out of the dough.

The eggplant flavor is excellent along with the fresh (early girl) tomato and basil.

Having a back yard garden is worth it.

04
Feb
14

Boar Osso Buco

Time for another recipe of Osso Buco, very similar to a previous post, osso-buco-or-baked-marrow-bones/.

Boar shanks from PV Farmstand, purchased at the Wintertime Farmers Market.

Ready, a few simple ingredients that are slow cooked.

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Find a covered oven proof pot that will nestle the shanks.

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Prepare a mix for breading the shanks, here a combination of flour seasonings and breadcrumbs.

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A good sized heavy pan for browning the shanks, a combination of olive oil butter in the pan and plain olive oil ready.

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Coat the shanks with olive oil……

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Now dredge in the seasoned breadcrumb and flour mixture……….

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Coat liberally with the mix…..
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Gently fry the shanks till golden brown…..

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Turn on the sides to brown and seal exterior surfaces….

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when browned, return to the cooking vessel….

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add chopped onion to the oil in the browning pan……

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Add the sauteed onions to the pot with the shanks…..

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Add chopped tomatoes and some tomato juiced (canned is OK) to a sauce pot….

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Heat and add wine…..

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Add the sauce to the pot…..

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Add enough liquid to go about 2/3 of the depth of the cooking pot….

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Fresh aromatics dot the surface…..

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A layer of parchment paper atop……Cover and Bake low and slow about 325 degrees at least an hour and a half.

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Later…… DONE…..

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Now the next day, (once cooked, cool and refrigerate at least a day beforehand, it’s worth the scheduling beforehand, once cooked will keep well in fridge), diced veggies and saute….

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Bake some small  potatoes, fry or broil them slightly to crisp up the skins…. reheat the shanks with the congealed gravy……

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Plate it up ! On shank per serving…..

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Serve with a homebrew ! Definitely not a boaring meal !

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Later on ,serving variation #2, with rice and broccoli and carrots…

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Again, one of my favorite cuts of meat….

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My compliments to the chef, your not the only one who sucks the marrow from the bones ……  !!!

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22
Nov
13

Brewers Bread

A tasty, grainy bread with a hint of hops.

2 loaf recipe.

3 Cups white flour reserved , and additional flour.

2 tablespoons  fast acting yeast (dry, for bread, 2 tablespoons)

1 tablespoons refrigerated yeast slurry ,  from brewing (this batch, Coopers)*

“Beer” from refrigerated yeast *

additional liquid, water milk etc.
Salt
Sugar, to taste
Dried spent grain ( whole, not ground)

*I use recycled yeast from the fermenter to use on subsequent  batches of beer. When stored in the refrigerator to slow any additional fermentation, usually, over a period of time, beer will form on the surface, with the yeast slurry below it. Pour off the beer, to add to the liquid portion of the bread. Now,  add about a tablespoon of the yeast slurry to also go with the liquid portion of the dough recipe. Since the yeast is saved from the primary fermenter, there will be some of the hop flavor in the yeast. You could also just substitute 1/2 a can of beer and fresh beer yeast if you don’t recycle yeast from your primary  fermention, and a pinch of hops.

Put the 3 cups of flour along with the dry yeast, sugar, and  salt  in a mixer bowl and mix slightly.

Add the wet ingredients to the 3 cups flour; water, beer, and beer yeast to total about 2 cups. (Heat the water to about 120 to 130.)

Mix thoroughly either by hand or in stand mixer big enough to handle the load.

Now add some spent grain, type and amount to your liking.

Add additional flour (will probably be about 2-3 more cups), and finish kneading either by machine or turn out and knead by hand.

Dough from the mixer

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Kneaded and shaped

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Dough divided

as you can see, this was from a dark beer recipe

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Panned up, ready for oven

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Baking

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Cooling

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Soft crumb, grains are chewable and not crunchy.

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good flavor with a hint of hops, excellent when toasted and buttered.

20
Oct
13

Potatoes with onions and sage

This morning browsing the web with a cup of coffee, now time for some chow.

Lately, I have been cooking with an electric skillet, a basic one that we’ve had for years.

A recipe free dish I cooked this afternoon.

a one pan (skillet) side dish , or entree depending on your appetite.

Fry some sliced potato (2medium) slices in oil or butter of choice

Flip to brown on both sides

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Add sliced onions

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Sauté several minutes
Add some stock and a touch of soy sauce.

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Add a slight amount of Garlic infused olive oil.

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Mix up about 3/4 cup , or by eye, milk and tablespoon flour.
Add to the simmering fry pan, till bubbly and thickened.

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Reduce heat to warm, till the mixture in heated through.

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Garnish with fresh ( if possible) sage .IMG_3504

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Served  with a cup of coffee.

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so what else goes on a typical Sunday morning?

IMG_3493make some simple syrup.

 

 

 

 

 

 

 

IMG_3494proof yeast for bread.

This recipe I kneaded by hand for more than 5 minutes.

 

 

 

 

 

 

IMG_3496placed in covered crock to rise

 

 

 

 

 

 

 

IMG_3506into the oven covered to bake.

 

 

 

 

 

 

 

 

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updating desktop machine.

probably too many computers

make ………………..?

 

BTW XP is still supported.

 

 

 

have to do some real physical labor to offset sedentary life style to

verify my home ownership and social status to the naysayers.

do to a generous friend , an Ipad and Macbook made this posting possible, learning curve for the Apple system. I am thankful.

 

28
Jul
13

Photo collage June 2013

Some photos that didn’t get posted from June 2013.

20130728-115706.jpgcraft brews received as gifts

20130728-115738.jpg beer tasting, craft brews and my own homebrews

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20130728-120040.jpga cool gift, similar to paper models except laser etched and cut metal, very intricate detail model.

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