Beer for Dinner

• 2 tablespoons anise seeds
• 4 garlic cloves, coarsley chopped
• 1/2 teaspoon saffron threads (I omitted this as those are expensive, and it still tastes and smells good)
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 cup fresh lemon juice
• 1/2 cup plus 2 tablespoons pure olive oil
• 8 skinless chicken thighs
• Salt
• 1 cup shelled fava beans
• 1/2 cup fresh peas
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 pound button mushrooms halved
• 8 scallions thinly sliced
• 2 thyme sprigs
• 1 tablespoon all-purpose flour
• One 12-ounce bottle belgian beer
• 1/2 cup heavy cream.
• 1/4 cup coarsley chopped flat parsley.

In a small skillet, toast the anise seeds over moderate heat, shaking the skillet until fragrant, about 3 minutes. Let the seeds cool slightly, and then crush with the side of a knife.

In a mini food processor, combine the seeds, garlic, saffron (if using), paprika, anc cayenne. Add the lemon juice and puree. Transfer to a large, shallow bowl and stir in 1/2 cup olive oil.. Ad dthe chicken thighs and turn to coat. Refrigerate for 1 hour.

While the chicken is marinating, bring a medium saucepan of water to a boil. Add salt and the fava beans, and cook for one minute. Using a slotted spoon, transfer the fava beans to a small bowl and cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes. Drain the peas. Peel the fava beans and add to the peas.

Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderatley high heat, turning occasionally, until browned, about 10 minutes.

Wipe out the casserole, add the butter and heat until melted. Add the mushrooms, sliced scallions, and cook over moderate heat sirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms, and cook, stirring for 1 minute. Slowly stir in the beer, and bring to a boil, scraping up any browned bits on the bottom of the casserole.

Return the chicken thighs to the casserole and season wth salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans, and peas, increase the heat to moderate, and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs.

Labels: beans, butter, cayenne, chicken, cream, flour, garlic, lemon, mushrooms, oliveoil, paprika, parsley, peas, saffron, scallions, stew, thyme

Posted by Steve at 8:58 PM | Permalink | Comments | links to this post

• 6 dozen mussels, cleaned washed and debearded
• 2 pieces thick center cut bacon, chopped
• 3 fresh leeks, washed and sliced
• 2 shallots, chopped
• 1-2 T. butter
• 1 1/2 T. dijon mustard
• 3/4 pint Belgian beer (I use a high-quality Trappist ale, not something too bitter)
• 1/4 c. cream

Put a very large heavy-bottomed pot with a tight lid on the stovetop, and bring up the heat to medium. Fry the bacon until a light golden brown, but not crispy or dark, you just want to make sure to cook it through. Remove the bacon and drain on paper towels. Discard the extra grease.

Saute the leeks and shallots with the butter, use only enough to keep it from burning in the pan. When the shallots are transluscent, add the dijon mustard and stir to incoporate. Add the bacon back to the pan and stir again.

Pour in the beer and reduce heat to medium-low. Bring the broth up to a good simmer but not near boiling.

Gently add the mussels with a wire skimmer into the broth. Put the lid on tightly and let the mussels steam until their shells open up, about 2-3 minutes. Do not cook them longer, once the shells are fully open they are ready. Turn off the heat of your burner. Use the skimmer and fetch the mussels from the broth, dividing evenly into four bowls.

Add the cream to the broth and stir quickly to incorporate, the broth should still be very hot. Ladle the broth over the mussels.

Serve with frites, hearty and crusty bread and a delicious Belgian beer to keep with the theme. Enjoy!

Thanks to Scrumptious Street

Labels: bacon, butter, cream, leeks, mussels, mustard

Posted by Steve at 9:15 PM | Permalink | Comments | links to this post

• 4 small apples, peeled, cored and sliced 1/2- inch thick
• 2 tablespoons sugar
• 1/4 cup Calvados, plus 2 tablespoons
• 1 cup flour, sifted
• 1/4 teaspoon salt
• 1/4-ounce yeast
• 3/8 cup flat beer
• 3/8 cup apple juice
• 1 tablespoon olive oil
• Half an egg white, stiffly beaten
• Oil for deep frying
• Confectioners' sugar for dredging

• 1 pound canned apricot halves
• 1/4 cup butter
• 1/4 teaspoon cinnamon
• 1/4 cup Slivovitz (see note)
• Grated rind of half an orange
• 3/8 cup cream
• 1 egg yolk

Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten.

Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce.

Apricot Sauce:
Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place
sauce into sauceboat. Serve.

Yield: 4 servings

Note: Slivovitz is a dry, colorless, slightly bitter plum brandy.

Thanks to Robert

Labels: apples, apricots, beignets, butter, cinnamon, cream, eggs, sugar

Posted by Steve at 1:48 PM | Permalink | Comments | links to this post

Buy fresh mussels that do not smell fishy and have tightly closed shells. If you are not cooking the live mussels immediately, remove them from their plastic bag (if they’re in one), place in an ice-filled bowl, cover with a damp towel, and keep refrigerated. Just be sure to use them within one or two days of purchase.

Just prior to cooking the mussels, clean them by scrubbing the shells and de-bearding them. Debeard each mussel by grabbing the thread, or beard, that runs along the side of the shell and pulling it toward the hinge of its shell until it is removed.

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, thinly sliced
• 1/2 medium fennel bulb, cored and thinly sliced lengthwise
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups light Belgian-style ale (such as Duvel)
• 2 pounds live mussels, scrubbed and de-bearded
• 2 teaspoons finely grated lemon zest
• 1/2 cup heavy cream

Melt the butter in a large cast iron skillet over medium heat. When it foams, add the onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in the salt and pepper, and cook another 2 minutes.
Add the ale and bring the mixture to a boil over high heat. Add the mussels and lower the heat to medium. Cover pan with a large lid or plate and let simmer, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.
As the mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir the lemon zest and cream into the mussels’ cooking liquid, and bring to a simmer. Cook for 5 minutes, or until broth is slightly thickened.
Pour the creamy broth and vegetables over the mussels and serve with crusty bread.

Serves 6

Thanks to GlassMoose

Labels: butter, cream, fennel, lemon, mussels, onions

Posted by Steve at 11:03 PM | Permalink | Comments | links to this post

Serves 6 to 8

Filling

• 2 tablespoons unsalted butter
• 1 large onion, chopped fine
• 2 medium carrots , peeled and chopped fine
• 2 pounds 85% lean ground beef
• Table salt and ground black pepper
• 5 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/4 cup heavy cream
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup beer
• 2 tablespoons soy sauce
• 2 teaspoons minced fresh thyme leaves
• 1 cup frozen peas

Topping

• 2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
• Table salt
• 2tablespoons unsalted butter , melted
• 1/3cup heavy cream , warmed
• Ground black pepper
• 1 large egg , beaten

1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.

2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.

3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.

4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.

Thanks to WhatDidYouEat?

Labels: beef, butter, carrot, cream, eggs, flour, onion, peas, potatoes, soysauce, stock, tomoto paste

Posted by Steve at 10:52 PM | Permalink | Comments | links to this post

• Salt
• 1 pound penne rigate, pasta with lines
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1/2 pound andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer, 1/2 bottle
• 1 cup chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 tablespoons fresh thyme leaves, chopped
• 1/2 pound chicken breast, diced into small pieces
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream, eyeball it
• 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Thanks to Rachael Ray and ThatJournalist

Labels: butter, celery, chicken, cream, evoo, flour, garlic, hot, onion, pasta, peppers, sausage, scallions, shrimp, stock, tomatoes

Posted by Steve at 11:13 PM | Permalink | Comments | links to this post

Adapted from Gourmet 2005.

• 1/2 stick unsalted butter
• 1 medium onion, chopped
• 2 ribs celery cut into 1/4 cup dice
• 1 (14- to 15-ounce) can diced tomatoes
• 3 garlic cloves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups (16 ounces) lager such as Harp (pour beer slowly into measuring cup; do not measure foam)
• 2 pounds mussels, scrubbed well and beards removed
• 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream
• 1/4 cup flat-leafed parsley, chopped

Serve with hearty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt and pepper, stirring occasionally until vegetables are softened, about 4 minutes.

Add beer and bring to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4-6 minutes, transferring them to a bowl as they open. Discard any mussels that remain unopened after 6 minutes. Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels. Makes 4 first course or 2 main course servings.

Link

Labels: celery, cream, garlic, mussels, mustard, onion, tomatoes

Posted by Steve at 11:29 AM | Permalink | Comments | links to this post

Speedy Stout Mocha Freeze

• 1 quart coffee ice cream
• 1 cup stout
• 1 cup grated dark semisweet chocolate (I used Valrhona)

Soften ice cream in microwave for 15-30 seconds.

Place in bowl of a large stand mixer.

Mix in stout and grated chocolate.

Mixture will be soft - pour into 1 cup ramekins and freeze until firm - about 4 hours.

Serve with more stout.

Thanks to Lucy Saunders

Spicy Spiked Ice Cream

• 12 oz. barleywine or spicy brew
• 1 tablespoon cinnamon
• 2 oz. orange liqueur
• 1 large egg plus one yolk
• 1 cup sugar
• 1/2 cup milk
• 2 cups heavy whipping cream

Blend barleywine with cinnamon, liqueur, egg and yolk, sugar, and milk in quart top of double-boiler. Whisk till smooth.

Simmer in top of double boiler to make a custard, stirring often with the whisk to prevent clumping or curdling.

When thick, remove from heat and let cool.

Mix in cream and strain.

Chill mixture in refrigerator for about an hour.

Freeze in ice cream maker according to the manufacturer's instructions.

Makes around 2 quarts.

Thanks to Lucy Saunders

Labels: chocolate, cinnamon, cream, eggs, ice cream, milk, sugar

Posted by Steve at 12:47 PM | Permalink | Comments | links to this post