The site started out as a creative outlet to pass the time, and has grown into a very serious, but still incredibly fun venture. I strive towards continually improving the site, making it fun, educational and artistic, all while sharing these pieces of my life which I love so much. It makes it all worth it to know there are other beer and food loving folks following along, so thank you.
We’ve been visiting family and friends in New England, with plenty of nibbles and brewery hopping, of course, all which makes for fantastic blog fodder. When thinking about what to write as my 100th post, I had a lot of options to choose from.
I hate to pick a favorite style of beer – BUT if I was forced to, at gun-point, saison would narrowly win.
As you know, saison and I have been in a torrid love affair for some time now. I love it’s zippy carbonation, lemony brightness, and peppery bite. Because of these aspects, saison is particularly wonderful when paired with food. The citrus character shines and the pepper sings. The carbonation cleanses the palate after each sip.
Obviously I was AMPED when a representative from Stone Brewing Company reached out to see if I’d be interested in writing a recipe that included their brand new beer, Stone Saison.
This rice recipe is so flavorful and easy it may become a staple at your house. It has at mine.
If you’re just tuning into Love Beer, Love Food – welcome! Let’s get you up to speed. This post is one of a series I’m calling Chef CollaBREWation where my friend Dan Higgins, an excellent chef, and I are working together, aka collaBREWating – because making up words is my favorite. Basically, he is teaching me some of his cooking knowledge and I am learning, as well as pairing beers with his delightful food.
The night we made that absolutely amazing, authentic lamb curry, we piled it on top of this biryani rice. As you know, it was all so good that I ate it, without complaint, for about a week straight.
I was curious about the origins of biryani so I did a bit of research and it turns out that there are many different takes on the dish, which appears to have originated in Persia sometime in the late 1500s. The word biryani comes from the Persian word ‘birian,’ which in Farsi, means ‘fried before cooking’. You’ll see in the recipe that the rice is sautéed with plenty of butter (traditionally ghee, or clarified butter) before adding spices and stock. This technique ensures that the rice doesn’t stick together, which is an essential component of biryani. Continue reading →
It’s no surprise that I love to cook with beer. My recent interview with the fine folks of the Ohio Beercast inspired me to think about all the various ways you can use beer in cooking. I was amazed at all of the options I came up with – practically limitless.
To get us thinking, here are 10 Ways to Cook with Beer:
1.) Add beer to soups and stews.
Subbing a bit of beer for water or broth in your soups and stews can really amp up the flavor. Chili is a classic with beer – try BeerQuest ABV’s tasty looking beer chili, or branch out with this spicy Indian tomato soup from Draft Magazine.
2.) ‘Beerinade’ your meat.
Grilling season and beer, there is practically nothing better. A simple marinade with beer, salt, and a bit of oil is all you need to enhance the flavor of your favorite steak or chicken. Add extra herbs and spices for the perfect ‘beerinade.’