beer monday

Shall we continue the weekend through Monday? 

My vote is yes.

How?

With beer. 

In cornbread.

And a side of chili.  Perfect for Monday night football, or maybe just Monday night TV.

I’m not sure what caused me to try adding beer to cornbread.  Boredom?  Perhaps!  I was pacing around the kitchen, looking for ingredients to create a new version.  I’ve seen pumpkin cornbread recently, but didn’t want to go that route.  I also didn’t want it spicy.  There were a few straggler beers in the fridge, and for some reason it sounded like a match.

Just in case, I made a batch of the original cornbread as well.

The beer cornbread ended up being just what I was looking for.  I’ve mentioned this before, and I know it seems odd, but my stomach is able to tolerate beer [not gluten-free].  It’s possible the reason is because beer is fermented and the level of gluten is much lower.  Because I can tolerate beer, I’ve tried eating real-deal sourdough bread, because it’s also fermented, but have had no luck with that.

The cornbread still holds a great corn flavor + slightly crumbly texture.

The beer is noticeable, but not overpowering. 

 

It was a definite hit with the family.

Beer-bread Cornbread not gluten free – adapted from my GF cornbread recipe

• 3/4c fine ground cornmeal
• 3/4c masa harina [or plain corn flour]
• 1/2c raw buckwheat flour [ground in a blender from raw buckwheat groats]
• 1 1/4c beer
• 4T honey [brown rice syrup or maple syrup]
• 1 egg
• 3t baking powder
• 1/2t salt
• 3T butter

1. Preheat your oven to 400* and get out a 8-9” square or circular baking dish or cast iron pan.
2. In a medium sized bowl, mix together all of the dry ingredients, until combined.
3. In a small bowl, whisk together the honey, egg and 1T melted butter, until combined.
4. Slowly stir in the beer.
5. Stir the wet ingredients into the dry, until just combined.  Make sure the large lumps are mixed up [a fork may help], but the batter will not be completely smooth. 
6. Let sit 5min, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
7. Bake for 5min, pull out of the oven, and carefully tilt the pan to grease the edges with butter.
8. Pour the batter in and gently spread it around the pan.  It should be very thick. 
9. Place in the oven and bake for 26-30min, varying slightly with pan size.  I used a 9” cast iron pan and it took 26min.  Toothpick test for doneness [slightly moist, not bone dry].  The edges will be golden brown and the top will be cracked.
10. Let cool for 10min, then slice + serve.

High altitude modifications: 425* : 2.5t baking powder

*For the beer.  I used a lager, which was not my first choice, but turned out okay.  I think a nut brown would be a little more complimentary, but we didn’t have that on hand.

*Feel free to sub in other flours besides buckwheat.  Even whole wheat flour will work.  Just realize, some flours might affect the flavor [like garbanzo, amaranth, quinoa, etc.]

*The type of milk is also very flexible.  I used unsweetened almond milk, because it was all I had on hand.  Feel free to use cow’s milk, 1/2 milk + 1/2 cream, real buttermilk, or any nut-milk.

*You can use oil in place of butter, but butter makes a noticeable difference in the flavor. 

I’m thinking the addition of sharp cheddar cheese, would put this bread over the top.

There’s always next Monday!

Off to Colorado tomorrow.  The family will be missed!

mom.

mom’s dad.  dad’s mom.  make sense?

dad. mom.

cousins who are like siblings.

jenna. aj.

aunt. uncle. [mom’s brother]

Time to get back to the routine!  Busy week[s] ahead!

Ashley

beer baked, beer grilled, beer me

Let’s continue with the rest of that beer soaked meal.  It all started with Foodbuzz + New Belgium’s offer, to create a recipe infused with NB’s beer or one that would pair well with it.

Sipping beer is fun, but I find it more challenging to use beer as an ingredient.  What first sparked this meal idea, was Teri’s Beer BBQ Tofu.  I always trust Teri’s recipes, and knew this would be a winner. 

But before we talk about the recipe, let’s talk tofu.  I’ve only ever cooked with “extra firm” tofu, and I only buy this organic, sprouted brand.  Other tofu I’ve eaten doesn’t seem to agree with my stomach, but I’ve never had any issues with Wild Wood’s sprouted tofu.  Sprouted foods are typically easier to digest, which is why I’m guessing my stomach tolerates this tofu much more easily.

I always cut one block into 8 slices.  I start with a cut in the center and then another cut in the center of those 2 halves, and then another cut in the center of those 4 halves.  This method makes slices fairly consistent in thickness.

For this meal, I sliced 2 large blocks, and placed them on a kitchen towel folded in half.

I then covered the tofu with another folded in half kitchen towel and wrapped a third towel around the bottom and top.  Then I place cutting boards on top, so the liquid doesn’t seep into the books, which are what help to press the liquid out.

You want to press your tofu for a good 30min, or longer if you have the time.  This makes all the difference with the texture when cooking.

Now back to Teri’s recipe. 

I’m not sure you can go wrong with your beer selection.  It would be fun to try with a super thick + flavorful stout beer, but for this I chose New Belgium’s, Fat Tire.

I also used this OrganicVille BBQ Sauce, which had a sweet, but smoky flavor.  Everyone loved it!

Mixing all of the ingredients, takes only a few minutes.  Then you add the tofu to a large pan and start the marinating.  I didn’t change much from Teri’s recipe, but here were the measurements I used.

• 1 bottle beer
• 1t finely minced ginger
• 2/3c BBQ sauce
• 3 garlic cloves, minced
• 2 blocks, extra firm tofu

*I basically added more beer + garlic and omitted the Worcestershire sauce, because it’s not vegetarian.  I was going to add a few drops of liquid smoke, but this BBQ sauce was already pretty smoky.  If you have a sweeter sauce, Liquid Smoke is a great option, if you want a nice smoked flavor.

If you want to bake your tofu, definitely check out her fabulous blog for the instructions!!

While the tofu marinated [for 1.5hrs], I worked on the salad. 

romaine + spinach + grated carrot + pepitas

simple.

Then I created my best dressing to date, thanks to my new potted herbs!  The photo may not look pretty, but trust me on the taste! 

Honey Lemon Herb Dressing [serves ~6 side salads]

• 1/4c fresh lemon juice [~1 lemon]
• 2-3T apple cider vinegar [or another 1/2 lemon]
• 1 large garlic clove, finely minced
• 2t honey
• 1-1 1/2t dijon mustard
• 1/3c extra virgin olive oil
• 1/2T fresh thyme, coarsely chopped
• 3T fresh basil, thinly sliced + chopped
• 1/4-1/2t salt
• black pepper

1. Whisk together lemon juice, apple cider vinegar, honey, mustard, and olive oil until thoroughly combined.
2. Whisk in garlic, salt + pepper.
3. Whisk in fresh herbs, taste + add more salt/pepper to taste.

*Start with 1t mustard and 1/4t salt.  You can always add more after the initial taste.  If it seems to oily, add more apple cider vinegar.  If it doesn’t have a hint of sweetness, add another teaspoon of honey.  Just keep tasting along the way!  If you want a really accurate taste, dip a piece of lettuce in the dressing!

Now, you have your beer fries + dressing, what about that grilled tofu?

The trick is greasing the grates + making sure the heat is high enough!  I tried grilling tofu once before, with half success. 

As in, half stuck to the grates.

This time I had no problems with sticking! Check it out!

Grilling Tofu

1. Make sure your tofu is thoroughly pressed.
2. Heat your grill to med-high, ~400*.
3. Grease your grill with oil, but be careful!  Do not use an aerosol grease can, as it will cause large flames.  I used my Misto can, filled with olive oil, and it worked perfectly.  You could also heavily brush the grates with oil.  Make sure the grates are well coated!
4. Place your sliced tofu [~1/4-1/2” thick slices] on the grill and close the lid. 
5. Now, try your best NOT to touch the tofu for 6-9min.  Knowing when to flip the tofu, really depends on your grill.  You can check on the tofu at 6min, with a large metal spatula.  If it seems like it’s easily lifting, and it’s nice and charred, you’re good to flip.  If it’s sticking, you either didn’t put enough oil on, or you need to let it cook longer.  You’re looking for grill marks, like in the photos.  When the pieces are nice + charred, they will be easier to flip.
6. Carefully scrape under the tofu, and flip over to cook for another 6-9min.  Before closing the lid, pour/brush the leftover marinade onto each slice.  *If they seem to be sticking a bit, before you flip over onto the grate, spray or brush with more oil.
7. The longer you cook, the less moisture it will have.  Everyone really liked the charred pieces!

It really was easy!  I just want to be thorough with the instructions. :)

If your fries are done before the tofu, just turn the oven off and leave them inside.  If they’re already super crispy, crack the door open, to prevent further cooking.

Summery, beer infused meal complete!

And oh.that.tofu. 

Possibly the best I’ve ever made!!  Thanks to Teri, for the great recipe!

Back to editing people photos…have a great rest of your day!

Ashley

beer soaked fries….really!

A few months back, I received an offer from Foodbuzz + New Belgium Brewery, to make a beer-infused meal or create a meal that pairs well with NB beers.  And here I am, finally getting around to creating a recipe!

Participants received a stipend, which was enough to cover the New Belgium Folly Pack + my dinner plans.  I wish someone would sponsor all of my meals!

I racked my brain, trying to think of a recipe to infuse with beer.  For some unknown reason, even though my body doesn’t get along with gluten, I’ve had no negative side effects from beer.  I’m hoping it stays that way!

Since making french fries, at my birthday party, I haven’t been able to get them out of my head.  Beer + potatoes?  Seems like a good combo.  I googled “beer fries” only to find recipes for beer battered, deep fried, fries.  While that sounds delicious, I didn’t want to batter + deep fry these fries.

What about soaking them in beer, then baking them?


I invited Kelsey + Eric over to be my test subjects.  They complied.

I headed to the local food co-op, to pick up a few last minute dinner items, including a few russet potatoes.  Cutting taters into fries is fairly easy!

1. Cut the potato in half, lengthwise.
2. Turn one half on it’s side.
3. Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]
4. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
5. Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]
6. Repeat with the other half.

And then you get a big bowl of fries!


And then you soak the fries in beer!  I used New Belgium’s Somersault Ale, which is a delicious summery ale.  A little hoppy, a little fruity, goes down nice + smooth.


Soak those taters!  I used a whole bottle for 3 russet potatoes, and I would say they soaked up about 1/2 of the beer.



Garlic Salted, Beer Baked French Fries [serves 4]

• 1 bottle New Belgium Somersault beer [or beer of choice]
• 3 russet potatoes [~1 3/4lbs]
• 3 cloves garlic, minced
• 3T olive oil
• 1-1 1/2t salt
• 1/4-1/2t black pepper

1. Preheat oven to 425*
2. Scrub potatoes, and cut per instructions above.  leave the skins on.
3. In a large bowl, soak the cut fries, in 1 bottle of beer.
4. Let soak for 15min, tossing 1-2x.
5. Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
6. Line a large baking sheet with parchment [optional, but nice for quick clean up!] and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don't want them stacked.
7. Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times. [Mine were in for about an hour.  I’m assuming they took longer to cook because of the beer they soaked up]
8. Add more salt + pepper to your liking.

*edited to add* One reader tried these with gluten-free beer and said it worked really well!  Check the comment section for tips on types of beer people have used with these.

These were hands down, the best fries I’ve ever made.  I’m not sure if it was from the beer, or just the combination of everything, but they were crispy, bursting with flavor + quite addicting.  When I tasted one out of the oven at about 40min, they were still a bit soft, and you could definitely taste the beer.  As they cooked longer, and became crispier, the beer was less noticeable.  If you’re not a beer lover, you would still love these fries!


French fries + beer, make for a very happy husband.




Details on the rest of this meal, tomorrow!


Off to catch some zzz’s…just got home from a marathon of a day!

Ashley