Category Archives: sauces and condiments

Spicy Garlic and Herb Pizza Sauce

Hi loves!!! It’s been a little while – we have much to discuss!

First, let me catch you up on the life stuff.

I am absolutely loving life as a beer rep. In addition to meeting lots of new, awesome people, I’m the first to know about and try new beers plus every hour/day/week is completely unique which suits my ADD tendencies just right.

I have to say it is a bit tougher these days when I am living beer all day to come home and write more about beer.  But, I love it! So I’m just going to make it work! In fact, I’m working on a post about my lessons learned in these first six months since taking the leap. I think you’ll find it eye opening to what the beer biz is really like. Back in June I really thought I knew a lot and boy was I wrong. Continue reading Spicy Garlic and Herb Pizza Sauce

Seared Scallops w/ ‘Drunken’ Tomato Spaghetti

So far this morning I have eaten a quarter of a watermelon and a whole fresh tomato. Random, but so delicious. As you can tell, we have been eating quite well this summer – noshing away on farm fresh veggies and eggs from our CSA with the Eaton Farm.

But my favorite concoction so far has been this insanely delicious and easy seared scallop spaghetti with a fresh and spicy white wine tomato sauce.

Because just look at these tomatoes. . .

Fresh, beautiful summer tomatoes

Oh hello lovahhhs. Continue reading Seared Scallops w/ ‘Drunken’ Tomato Spaghetti

Basic, Easy-Breezy Chickpea Hummus

In our household we have a pretty serious hummus addiction. We’ll buy one of those giant party tubs and a bag of pita chips, and poof! Demolished in under a week.

Mike, aka ‘the hubs,’ literally eats it a cup at a time.

Then I discovered how ridiculously easy it is to make hummus at home and my life is forever changed. Basically, if you own a food processor or a powerful blender, you too can make delicious hummus in five minutes or less.

ingredients for hummus

It’s just so simple and flavorful: lemony, garlicky, spreadable heaven.

I can’t get enough! Continue reading Basic, Easy-Breezy Chickpea Hummus

Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

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.

We’ve already made some epic dishes, including an outrageous Irish whiskey creme brûlée, a delicious and simple citrusy olive tapenade which we spread all over my nearly no-knead stout bread,  stupid good cauliflower pakora (fritters) with creamy, cucumber raita, as well as a mind-blowing authentic lamb curry.

DSC_0239

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 Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}

The other night when Chef Dan and I were prepping our St. Patrick’s Day feast, we whipped up this simple, yet glorious tapenade as an appetizer. It was an unplanned, throw a bunch of stuff in a food processor kind of thing – but it turned out so awesome I had to share it with you.

There is a good deal of stuff in here, so feel free to tinker with the ratios and ingredients. The most important thing is to load it up with lots of citrusy zest, juice, and herbs and you will be golden. If you’re a salty, olive fiend like me, you will love this.

The other revelatory moment of that night was this stout bread. It was St. Patrick’s day after all and we had made our dry Irish Stout, “Emerald” for the occasion. As you know, I’m rather obsessed with this Nearly No-Knead Bread recipe. I decided on a whim to change it up and add stout instead of a “pale lager” as the recipe suggests.

Stout Bread pre-bake

I was a little worried, but it turned out so well that me, Dan, hubs and co. destroyed the entire loaf that night. We slathered hunks of it with the citrusy olive tapenade and poof! Gone. Continue reading Citrusy Olive Tapenade & Stout Bread {Chef CollaBREWation #2}