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December 30, 2011

A Tasty Twist on a Traditional New Year’s Day Feast

Posted by Global Beer Network under beer and food, cooking with beer | Tags: |
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For many people, New Year’s Day means braised pork and sauerkraut. I distinctly remember the smell of the roast and pungent cabbage permeating the house, enough to open the eyes of all of us who stayed up too late to watch the ball drop in the company of family or friends as counted down by Dick Clark. Honestly, I always hated the sauerkraut part. This was until I became a culinarian  (and consequently how to appreciate really awesome beer!) Little did I know in my younger years that it was possible to enhance the flavor of many things by exchanging water or broth for beer. I am here to offer a recipe for pork and sauerkraut that may just turn into a tradition for you:

Drunken Pork and Sauerkraut  (6-8 servings)

2 lb sauerkraut, rinsed and drained

1 1/2 Tbsp sugar

2 tsp caraway seeds

sachet (tied cheesecloth bag) of 5 juniper berries, 10 black peppercorns, and 2 bay leaves

salt and freshly ground black pepper

paprika

garlic powder

1/2 lb potatoes, cut in 1 1/2″ dice

one medium onion, sliced thin

8 oz kielbasa sausage, cut into 2-3″ chunks

3-4 lb boneless pork shoulder or pork butt roast

2 bottles each of a good dark ale (I’m using Gulden Draak this year)

  • Rub pork roast with paprika, garlic powder, sugar, salt and pepper.
  • Place sliced onions on the bottom of a 5 quart slow cooker.
  • mix sauerkraut with caraway seeds, sprinkle in some salt and pepper.
  • add sauerkraut mix to slow cooker. Tuck sachet of seasonings into the sauerkraut.
  • layer potatoes over sauerkraut.
  • place seasoned pork roast on top of potatoes in slow cooker. Arrange kielbasa pieces around pork.
  • check quality of your beer choice. Drink one bottle, add the other to the slow cooker.
  • cook on high, covered,  for 6-7 hours.
  • to serve: remove pork onto a large serving platter. Remove sachet of seasonings. Arrange sauerkraut. potatoes, and kielbasa around the pork.
  • Pour yourself a wonderful Belgian beer. You deserve a Happy New year!

 

November 23, 2011

Thanksgiving and Beer? Yes, Please.

Posted by Global Beer Network under beer and food
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Ah, Thanksgiving. The air is crisp, the leaves are nearly vanished from all tree limbs, and the mad dash is on for dinner supplies. I’m pretty sure there are some bruised limbs and egos from the impromptu cage-matches between the kitchen warriors determined to get that perfect size bird for their holiday feast. I weigh my options, size up my opponents, and then I make my move towards the frozen fowl case as the warrior-vultures circle around waiting for the perfect opportunity to scavenge the bird that got passed by. I had one thought stop me in my tracks: I’m only cooking for myself and my amateur beer-geek other half, so, why do I need to get such a gigantic bird? I quickly veered to the left side of the frozen case, and saw my answer in the form of a pair of Cornish game hens.

Now, this was going against all I hold dear about Thanksgiving. No turkey leftovers for weeks? No turkey-induced coma? Well, I have improvised in a way that will please both my stomach and my inner Beer Geek: I will be preparing these little birds in a beer marinade.  Now this will make for a perfect beer-lovers Thanksgiving, with or without the standard bird.

Here’s what you’ll need, for whatever bird you are preparing for your meal:

  • 1 quart apple cider or apple juice
  • 3/4 cup kosher salt
  • 3/4 cup packed light brown sugar
  • 1 1/2 Tbsp whole peppercorns
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 Tsp Juniper berries, optional
  • 1 teaspoon whole cloves
  • 1 bottle (750 ml) dark beer, such as Augustijn, Petrus Dubbel Bruin, Adriaen Brouwer Dark Gold, or Troubadour Obscura (have and extra set aside for you, the chef)
  • 3 cups cold water
  • 1 small turkey (10-12 lbs), or one capon (10 lbs), or 3-4 Cornish game hens
  • 2 oven roasting bags

Directions: In a stockpot, combine all  ingredients except for the beer and water. Bring to a boil; cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add cold beer and water to cool the marinade to room temperature. Remove all giblets from the fowl, and place bird inside a doubled-up roasting bag. Pour marinade into the bag with the bird. Seal off bag, being careful to squeeze out as much air as you can. Turn bag over to coat the bird. Keep under refrigeration for about 24 hours before baking, turning the bag several times to distribute the brine evenly.  Before roasting, rinse the brine off the bird and pat it dry before you stuff and truss the way you traditionally do it. The brine will keep the meat moist as it is being roasted. You can also double this recipe if you are preparing a larger bird for your gathering.

Most importantly, have an extra bottle or two of the beer you prepared your bird in to share with the gathering of your family and friends. Give thanks for good beer and good cheer! Bon Appétit!

 

September 30, 2011

Gent, The City of Stroppendragers and Gentse Waterzooi

Posted by Global Beer Network under beer and food, beer tour, cooking with beer | Tags: , |
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View of Gent from the ramparts of the Gravensteen.

Often overlooked by the tourist crowd, Gent is one of those cities you’ll kick yourself for not fitting in while you’re on a beer-cation in Belgium. Gent boasts well-preserved medieval architecture and enough history to fill a school textbook. I was pleased that we were going to spend some time here on the Global Beer Network tour, as my father has been filling my head with images of an enormous castle, bigger-than-life beers, and 5-star cuisine from a business trip that brought him here over a decade ago.

Gentse waterzooi van kip. YUM.

We started off our afternoon at the restaurant Chez Leontine where we dined on Gentse Waterzooi van kip, a regional stew made with carrots, leeks, onions, celery, chicken, and the best broth made with beer that I have ever tasted. We were all asking for more bread to get every last drop of the flavorful juices in the bowl! It was so good, I made it myself the day after we returned from Belgium.

Next, we were off to see the Gravensteen, or the Castle of the Counts. Philip of Alsace had this formidable castle rebuilt over the existing wooden structure in 1180.

Philip of Alsace built this fortress to show his constituents that he was the new sheriff in town.

Philip modeled the castle after a crusader’s fortress, like he encountered while participating in the second crusade. The castle continued to serve as the seat of the Counts of Flanders, until it was abandoned in the 14th century. After that, it was used as a courthouse, a prison, a mental institution, and a factory, until it fell into decay. Thankfully, it survived a scheduled demolition, and was restored to the present grandeur that we see today. There were many cool things too see in there, including old musical instruments, an old guillotine, torture devices (no dungeon would be complete without them!) and a replica trebuchet on the grounds by the cellar-kitchen.

We were then off for another adventure: the partaking of a beer in a wooden stand at Dulle Griet. This is an experience that all beer lovers should have, especially the ritual of relinquishing your left shoe before you get your beer!

The shoe goes into the basket...

The house rules are:   1) order your beer in the wooden stand 2) give up your left shoe to the bartender  3) bartender rings a bell and places your shoe in a wire basket suspended from the celing  4) you get your shoe back when you return the glass!  Lucky for our livers, our tour guide, Regnier de Muynck, ordered 3 beers between 12 beer geeks. Let’s say, that was definitely enough for all of us!  We also heard about the story of the Stroppendragers, and why the people of Gent are often referred to with this term. The word literally means “noose bearers”. In 1539, the nobles of Gent were obliged to parade in front of the Holy Roman emperor, Charles V, barefoot and with a noose wrapped around their necks as punishment for their revolt earlier that year.

My dad helping to consume the beer, in style.

This is just part one of many highlights of the tour I just returned from last week. I hope that these thoughts spur you into action to join us next year on the best beer tour in the world! Until next week…

 

June 29, 2011

It’s Getting Hot, Sweet, and Sour In Here

Posted by Global Beer Network under beer and food | Tags: , , , |
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Although it’s warm and sunny outside, I can never resist an opportunity to make my favorite recipe:  Carbonnade Flamande, otherwise known as Flemish Beef Stew. This hearty stew, complex in flavor, combines the two distinct tastes of sweet and sour. For the fans of the sweet-and-sour sauce of Chinese dishes or the McSauce that you can choose for your chicken nuggets, you know what I’m talking about. It’s a full-on flavor explosion on your taste buds that always leaves you with a yen for more.

Traditionally, Carbonnade Flamande is comprised of 6 parts: cubed beef, sweet onions, thyme, bay leaf, red wine vinegar or mustard, and of course, beer. My first taste of this delectable dish occurred on the last Global Beer Network consumer tour I was on, back in 2009. After a wonderful and informative tour and tasting at the Bavik Brewery (not to mention the really cool robotic arm keg-filler!), we headed off to a restaurant in the Oude Statie (old station) in the town of Bavikhove. This stew was the BEST I have ever had the pleasure of eating! Made with the Petrus Oud Bruin, the sour beer absolutely made this dish, with a healthy helping of fresh, crusty bread to sop up the rest of the delicious gravy as opposed to putting my tongue on the plate to finish it off like a barbarian.

Upon my return stateside, I decided that I absolutely must recreate the dish to the best of my ability. After several successful renditions of this dish, much to the delight of my close family and friends, this is the recipe that I put my personal stamp of approval on:

Ingredients:

3-3 1/2 pounds cubed beef chuck roast

3 strips bacon, diced (optional)

2 large vidalia onions, julienne

2 Tbsp chopped garlic

2 Tbsp butter

fresh ground sea salt and black peppercorns, as needed

2 bay leaves

pinch of dried thyme leaves, or 1 Tbsp fresh thyme

1  750 ml bottle of Belgian sour ale (Petrus Oud Bruin or Monk’s Cafe are my favorites!)

32 oz good quality beef stock

2 Tbsp red wine vinegar or Dijon mustard

For thickening, cornstarch slurry or crumbled pieces of gingerbread

Process:

Melt butter in large non-stick saute pan. Season cubed beef with salt and pepper. Sear meat thoroughly; remove beef cubes and juices and place in slow cooker or stock pot.

If using bacon, render bacon in saute pan until fat has rendered (if not using bacon, add in 2 Tbsp cooking oil instead.) Add onions and garlic to bacon, and continue to cook until the onions reach a dark golden color for caramelization. Place onion mixture into slow cooker/stock pot. Deglaze pan with red wine vinegar, add those tasty bits to pot as well.

Best part: add entire bottle of beer. Look at all that fizz! Be sure to set some aside for yourself for all the slaving over the stove!

Add bay leaves, thyme, and enough beef stock to cover meat. In a slow cooker, cook overnight on low. In stock pot, cook 4-5 hours on low heat.

Now to thicken: I used 3 slices of spiced bread slathered with Dijon mustard, sans crust. Let simmer for another hour or two.  If you don’t have the bread, don’t despair: make a cornstarch slurry (equal parts cornstarch and water) and whisk in slowly while stew is at a slow boil, adding just enough to get the gravy of the stew to coat the back of a spoon. Whisk in the mustard just before serving.

To serve:

You can use hot buttered egg noodles, roasted potatoes, or simply with some slices of fresh baguette.

Enjoy, and please don’t hesitate to ask any questions!

Op uw gezondheid! Sante! Cheers!

Finished product.

 

November 22, 2010

Thanksgiving Beer and Food Pairing

Posted by Global Beer Network under Bavik Pilsner, beer and food, Bière du Boucanier Golden, Brasserie de Silenrieux, Brasserie Silly, Brugse Zot, Gulden Draak, holiday, Joseph, Kapittel Prior, Petrus Aged Pale, Petrus Oud Bruin, Sara, Scotch de Silly, Troubadour Blond, Troubadour Obscura, Wittekerke
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Thanksgiving is a time to join with close friends and family, and to be grateful for the good things we have in life. Especially food. What better way to celebrate than pairing your Thanksgiving meal with beer? Remember, beer is food. It offers an array of flavors to accompany everything on the table, so choose wisely and you won’t be disappointed.

For starters, we recommend beginning lightly. A witbier is the perfect way to get your Thanksgiving off on the right foot, whether it be with some light appetizers or on its own. Try a Wittekerke or Joseph. Both are easy on the palate but still full of flavor, with a slight acidity and citrus character to awaken the tastebuds. You can’t go wrong with either one, and both set the stage for your beer and food pairings. For those not fans of wheat beers, Bavik Pils will serve as an excellent stand-in with crisp hop character instead.

Next, you might be getting a bit hungry. Go with a beer that’s a touch more assertive to match your food, but not too over-the-top. If serving a salad or cheese and crackers, opt for a blond ale to provide some pleasurable hop bitterness and fruity esters. We recommend something along the lines of Brugse Zot or Troubadour Blond, to pair with your starter dishes without overpowering them. Looking for something off the beaten path? Try Brasserie Silenrieux’s Sara, a refreshing buckwheat beer.

Now, on to the bigger items. We’re talking turkey with stuffing, sweet potatoes, green bean casserole, you name it. The heartier dishes will need a heartier beer to stand up to them. But here’s where Belgian beer truly shines, and where you can employ the most variety. If contrast is your goal, then select a beer like Petrus Aged Pale for its palate-cleansing zing, or Biere de Boucanier Golden, where the hoppiness and malt sweetness play off one another and the dish perfectly. However, if you’re looking to match up the savory notes of the gravy, you can’t go wrong with a bigger beer like Gulden Draak or Petrus Oud Bruin. Both offer a different level of sweetness and complexity that will certainly strike a harmonious chord when paired with your food.

Lastly, let’s not forget dessert! You could pair Kapittel Prior with the last part of your meal or save its full-bodied dark fruit and spice flavor combination for the final beer of the night; it’s up to you. Or for a nightcap, kick back with a Scotch de Silly or Troubadour Obscura.

Be sure to make this Thanksgiving a safe and happy one. You might even turn a few heads with your expert beer and food pairing knowledge!

 

September 16, 2010

Moules Frites

Posted by Global Beer Network under beer and food, La Divine Double Blond, Petrus Aged Pale, Saison Silly | Tags: , , , , |
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Mussels with fried potatoes is a dish that’s as quintessentially Belgian as Oud Bruin or Tripel. Known for soaking up whatever elements they’re cooked in, mussels can serve as the perfect appetizer or the main course, depending on the quantity. You can impress your guests with this dish, and top it off with a beer pairing for extra panache.

If you’re looking to serve two people, this recipe works well. If there are any more hungry folks at the table, you’ll want to up your ingredients. First, take about 2 lbs. of mussels and pour them into a bowl of cold water. If any of them do not close when you tap them, or are already open, discard them. It’s not good to eat dead bivalves!

Next, chop up a couple cloves of garlic and put in a pan with one tbsp. of butter. Then, add a dash of cayenne pepper for some heat and stir in about a cup and a half of white wine. You want to avoid any wine with a lot of residual sugar, so avoid the sweet stuff. After a few minutes, add the mussels and cover the pan to let them steam. When about five minutes passes, uncover them and stir.

Remember that rule about not eating any dead bivalves? Well, if the mussels don’t open after you’ve cooked and stirred, you’ll want to avoid them, too. Add some parsley to garnish, and be sure to scoop out some of the sauce to pour on the mussels. Serve with a side of crusty bread, your favorite fries (homemade works best), and a nice cold Belgian beer.

When pairing your mussels with an authentic Belgian beer (which is what you’re after when creating an authentic dish, right?), stick to the lighter side of the spectrum. A Belgian Pale Ale, Saison, or a Blond ale will match up perfectly with the slight spice from the cayenne and the acidity of the white wine. If you’re looking for a specific beer to pair from any other those categories, we recommend Petrus Aged Pale, Saison Silly, or La Divine Double Blond.

 

August 26, 2010

Hot Beer, Hot Recipes

Posted by Global Beer Network under beer and food, Brouwerij The Musketeers, Troubadour Magma | Tags: , , |
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It’s one thing to extol the virtues of a beer, but entirely another to bring food into the equation. This is the soulful side of beer. This is for people who want to take their beer and cooking game to the next level, but without having to take a course at a culinary school first.

A beer like Troubadour’s Magma can be a tough beast to be reckoned with when it comes to pairing it alongside a meal. But fear not; the Belgian qualities that I mentioned in my review are the key to unlocking a successful combo.

As football season begins and summer’s warmth begins to fade, it can be tough to let go of our summer favorites. It’s kind of an in-between time for a lot of us. And that’s okay, because Magma has enough hoppiness and Belgian fruity character to fit the bill. So if you want to perfect your autumnal treats, now’s the time to get your recipes ready!

Our friend Robin over at Big Red Kitchen has done it again, with two recipes you can count on to go well with your Magma. First is a quick and easy butternut squash soup. The bitterness from the hops and fruitiness from the yeast interplay nicely with the character of the squash. It’s a nice pairing for an interlude between summer and fall, and one you’re sure to enjoy.

Next, for you tailgaters out there, is a dish that’s perfect for those Saturday and Sunday afternoons of football fanaticism. We’re talking meatballs; quick, easy, and delicious. What more can you ask for on game day? Take one cup of ketchup, one cup of grape jelly, about half a teaspoon of allspice, and two to three pounds of frozen meatballs. Mix them all together and simmer over medium heat for 15 minutes. Grab your self a Magma and get ready for some football!

 

August 13, 2010

The Van Steenberge Diet

Posted by Global Beer Network under beer and food, Brouwerij Van Steenberge, Bruegel Amber | Tags: , |
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Want more beer and food ideas? We got you covered! Whether you’re hosting a beer-based barbecue or a holiday soiree, you’ll need to figure out what to serve your guests. This includes a proper pairing of your menu items and your libations. After all, you want them to come back, don’t you?

Why don’t we start with something fairly simple? We call it the Van Steenberge Diet.

The first step is to pick up a Belgian beer sampler pack from Van Steenberge, pictured here. Next, pop open a bottle of Bruegel Amber, which is part of the mixed pack. Then, grab a couple cans of chickpeas and some spices to make an appetizer. Our friend Robin Sue over at the Big Red Kitchen has a dynamite recipe for roasted chickpeas that’s easy to put together and a snack that your guests will devour.

We’ll have more recipes for you soon so you can dazzle your guests with multiple courses and the appropriate beer pairings to go with them. We can get you and your guests on the Van Steenberge Diet with no trouble at all, so watch this space!

 

August 9, 2010

Beer Vs. Wine With Food

Posted by Global Beer Network under beer and food
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I’ll come right out and say it: beer makes for a better pairing with food than wine does. Maybe not in every single instance, but on the whole, this statement rings true, and wine lovers are loath to admit it.

Why is beer a better pairing with food? There are a few reasons, but the main one is carbonation. Carbonation helps to scrub the palate, making each bite of your meal like the first one. In this manner, you get to experience the full force of what you’re eating every time you take a swig and then lift your fork again. Wine, although complementary in characteristics with some dishes, cannot achieve this quite like beer can.

Furthermore, beer works with certain foods better because of the varying degrees of kilning for malts. For instance, with meats and items that have been cooked on the grill, the hoppiness of a Belgian pale ale can balance everything out by adding bitterness or floral notes, especially when paired with spicy items. On the opposite end of the spectrum, a roasty stout can stand up to the char that comes from grilling, providing a reflection of those flavors from the food in your beer.

There are countless ways to match your beer and food. Is it possible to do this with wine? Yes, but the flavor spectrum of fermented grain will win in most cases. Give it a try and see for yourself. The most important thing is to get out there and experiment with your pairings to discover what you like best.

If you agree or disagree with the overall thesis of this post, feel free to leave a comment and tell us your perspective on beer or wine with meals.

 

August 2, 2010

Beer Landmark: Monk’s Cafe

Posted by Global Beer Network under beer and food, Brouwerij Van Steenberge, Gulden Draak, Monk's Cafe, Piraat | Tags: , , |
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So you may have heard about Monk’s Cafe the beer, but what about Monk’s Cafe the bar? That’s right, the world famous Belgian beer bar located in the heart of Philadelphia, Pennsylvania. I’ll give you a general idea of what it’s all about then let you decide if it’s your kind of drinking establishment or not.

First off, the food is fantastic. If you’re out for a night of drinking some fine Belgian beer, it’s a bad idea to imbibe on an empty stomach. From the Belgian classic moules frites to American classic burger and fries, they’ve got you covered.  There’s even something for the vegetarian folk. Even if you’re more of the carnivorous type, you’d be impressed by their mock duck-salad sandwich on the menu. All of which provides a great way to pair your beer and food.

If you can grab a seat at the back bar, I highly recommend it. It’s like you’re tucked away in your own little monastic cloister, with a bevy of beautiful beers to behold right in front of you. Belgian beer for miles. You can definitely grab your favorites from Van Steenberge, such as Piraat, Gulden Draak, and the famous Monk’s Cafe Flemish Sour Ale.

Belgian beer fans will certainly not be disappointed. Monk’s Cafe is an East Coast institution, and a must-visit stop if you happen to find yourself in Philadelphia!

 

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