Tag: Mama D’s Kitchen of love

Memories of Julia…Italian Beef Stew

Beef Stew, a quintessential Winter dish, has as many variations as there are cooks. It is a comfort food that can be simple and satisfying or elegant and complex. The process is time-consuming, but the results are worth it.

I have so many memories of my mother’s cooking, but there isn’t a single one of stew. Chicken Cacciatore came closest, but that’s technically braising. My first adventure or memory for that matter, of stew was making Beef Bourguignon after watching Julia Child. I’ve made this recipe for years, but I wanted something different, so I went about putting an Italian spin on things.

Could I be breaking new ground here? Of course not. Stew goes back to ancient times, including the Romans. I did find a traditional recipe for “Peposo” a dish from Florence featuring chunks of beef, lots of black pepper, and red wine. It was invented back in the 14th century by tile makers who put these ingredients into terra-cotta pots and cooked it by the heat of the furnace. My beef stew incorporates Peposo’s ingredients and oh, so much more.DIGITAL CAMERAMy wine of choice was Sangiovese, considered by many to be the King of Italian wine grapes. It’s the principle wine in Chianti. Usually fruity but with noticeable acidity and tannins, It can hold its own in this stew as well as on the table.DIGITAL CAMERA

The beef was Chuck Eye Roast. This is lean and tender as chuck cuts go. The muscles are fairly large and can be cut up without too much difficulty. Read that as those pesky membranes are few and loose enough to be dispatched quickly. Cutting the meat yourself will save you money  and allow you to cut the pieces the size you want. I like to eat my stew with a spoon and/or fork so I opted for one and a half-inch pieces.DIGITAL CAMERA

I used bacon because I like the smokieness of it, but pancetta would work well and probably be more Italian. The bacon provided the fat to brown the meat, done in batches so that they would brown instead of steam.DIGITAL CAMERA

DIGITAL CAMERAThen came the Sofritto. My understanding of Soffrito is that while traditionally it’s the same flavor base as its French cousin, Mirepoix, it can be any combination of aromatics, and since I’m not a fan of celery, I chose to use onions, garlic, and carrots. I chopped up a good size sprig of fresh rosemary, added some fennel seeds and red pepper flakes and rounded out the aromatics with bay leaf and lemon zest.DIGITAL CAMERA

All of this went into the dutch oven now beautifully coated with brown bits. A little tomato paste and more than a little wine to de-glaze the pan and I was well on my way to creating stewing magic.DIGITAL CAMERAThe beef goes back in  along with some beef stock, water and a little more wine if you dare. Bring it up to a simmer, cover it  and pop it in a low oven (325 degrees.) In order to get the meat tender and not over cook the vegetables, let the beef cook for about an hour.DIGITAL CAMERA

When the time was right, I added the vegetables that take the longest to cook. In this case, it was yellow onions, carrots and lots of sliced garlic. I opted to add the cremini mushrooms a little bit later since they cook more quickly.DIGITAL CAMERA

The stew cooked for about two and a half hours. When it came out of the oven, the meat was tender, the vegetables were cooked, but still identifiable, and the sauce was slightly thickened and smelled like heaven. (there are worse things you could  imagine heaven smelling like).

It was now time to guild the lily. I added some sliced Kalamata olives, parsley, and fresh lemon juice. The olives added an interesting taste and texture. The acidity of the lemon juice did wonders for refining the richness of the sauce, and the parsley was pretty. DIGITAL CAMERA

It’s always nice to have some kind of starch to serve with the stew. The sauce is wonderful and it would be a shame to leave it in the bottom of the bowl. I decided to use Farro.

DIGITAL CAMERAThis Italian super grain has a slightly chewy texture and a nutty barley like taste. It cooked quickly and stood up perfectly to the hearty richness of the stew. DIGITAL CAMERA Rosemary, lemon

Some shavings of Pecorino Romano and a dusting of parsley and it was ready to serve. It was wonderful the first time, but the second day it was amazing.

Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
Share this Recipe
Powered byWP Ultimate Recipe

This was worth the time it took to prepare. I’m afraid Julia’s Beouf  will have to move over, Mama D’s Manzo is joining the club.

Pulled Chicken, Cookbook Memories and Bacon Cornbread

In case anyone is keeping score Winter seems to be winning by a snow mound, a really big snow mound…at the end of my driveway. With so much time spent indoors, I find myself strolling down memory lane. Memories can make us more enlightened to what we’re doing in the present. I also have lots of time to surf the internet.

I found the Pulled Chicken recipe that I used for inspiration online. I get a lot of ideas from what I see there. I don’t think that I’m alone in relying on the internet. It’s easy, quick and full of possibilities. I bet you’ve gone there too, in search of the perfect recipe (maybe even on my website).

Every time I head down to the computer, I walk past a shelf filled with cookbooks. Occasionally I stop and think, I know there’s a recipe for what I’m looking for somewhere up there, but I’ve become such a creature of the quick fix, Google  search, that I head downstairs and scroll through far more recipes than is necessary.

I’ve come to realize that by seeking this “quick fix” I’m leaving an incredible resource literally sitting on the shelf. I’ve always loved looking through cook books. I have been known to read them cover to cover like a novel. What happened? The ease and incredible volume of what is available at the touch of a keystroke has made me lazy. If looking through family recipe boxes has given me a new voice, then perhaps reading a cookbook now and again could give it more resonance.Scan_Pic0026

Laziness sent me back to my cookbook library. I thought that corn bread would go well with the Pulled Chicken. I just needed a basic Corn Bread recipe and I honestly didn’t want to go downstairs again and scroll through hundreds of options. There on the shelf by the stairs were my  Doubleday Cook Books.DIGITAL CAMERA I found the recipe in about a minute and was pulling the ingredients out of the pantry in less than that. The recipe was very basic, (Flour, cornmeal, leavening, liquid, and fat). Left to my own resources,  I decided to make Cornbread with Bacon using Buttermilk for liquid  and Bacon Drippings for fat.Scan_Pic0029

Before the internet became my darling, I referred to the Doubleday Cookbook for many cooking questions. It’s been my reference of choice since my sister-in-law gave it to me in 1980. She swore by it, and knew I would love it, too. She was right. The fact that the binding is cracked and a few pages are falling out attests to how often I’ve turned to it.

It’s easy to use, filled with “how to” illustrations from boning a fish to rolling croissants . The recipes cover everything from brown stock and white sauce to how to prepare Squirrel. The two volumes weigh in at almost 1500 pages. Authored by Jean Anderson in 1975, it won numerous awards. She revised it in 1985 to incorporate the changing American palate and interest in nutrition. Sadly, both versions are out of print now, though there are copies available on Amazon and EBay.

Now, about that Pulled Chicken…the idea intrigued me. A lighter, healthier answer to Pulled Pork and another use for the boneless skinless chicken thighs that needed to come out of the freezer. When I make Pulled Pork, I use my Slow Cooker. The inspiration recipe used a Slow Cooker, so I decided to use one, too. DIGITAL CAMERA

It started as boneless skinless chicken thighs and a tomato based barbecue sauce, Onions and garlic had to be part of the entourage because Mama D puts onions and garlic in most everything.DIGITAL CAMERA

The Sauce included a varied cast of characters. Smoked Paprika led the parade and helped create the vivid red sauce. My husband has, for lack of a better word, a delicate palate, so my spice choices were on the mild side. I barely did more than say cayenne over the bowl. I think pumping up the heat and spice in this would be excellent, so if you think heat is neat, be my guest. I used a mustardy “Carolina” type barbecue sauce from Trader Joe’s, but you could use any BBQ sauce home or store made. Three Kings Spice Blend comes from Caboose Spice & Company . It’s sweet, spicy, smokey, and not too salty. 

DIGITAL CAMERAAs Slow Cooker recipes go, this one was ready in a relativelyDIGITAL CAMERA short time. It was ready in less than 5 hours. A couple of forks and a few minutes later it was a mound of tender, juicy, and fragrant shreds of chicken.

The chicken went back into the pot to let the sauce get acquainted with every surface. I had my Bacon Cornbread ready and because it tasted so delicious, I smothered a generous hunk of the bread with Pulled chicken, and to get back to this being a healthier alternative, I topped it with some Mustard Coleslaw.DIGITAL CAMERA

 

My ideas didn’t end there. I’ve included an extra mini recipe for Poutine. This is Canada’s gift to our cholesterol level. Usually french fries, brown gravy, and cheese curds my version includes Pulled Chicken and lots of toppings.

Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Mama D's Pulled Chicken
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
  2. Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
  3. Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
  4. Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
  5. Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
  6. Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
Share this Recipe
Powered byWP Ultimate Recipe

The pulled chicken is a keeper. I’m grateful that the I found the inspiration recipe online and that I can share my inspiration with you. I’m even happier that I have become re-acquainted with my cook book shelf. Winter is not going anywhere any time soon. I think I may curl up with a glass of wine and a good (cook) book.

Love, Mama D

Memories of Good Cakes… and a Memorable Marble Poundcake

Scan_Pic0018When it comes to baking the possible Undisputed Queen of the Oven is Cake. Cookies and breads, muffins and pies, all are wonderful in their own right, but cake is something bigger. Baking a cake is kitchen chemistry at it’s finest. Cakes have been around since man discovered flour, Check out this brief but entertaining  History of Cake for more information.

When I was growing up cake was always the star of the dessert table at special occasions. Birthday cakes were always homemade, and often cakes were made for no special reason at all. Cake was the go to dessert in the fifties and I’m sure long before I was licking beaters and sneaking a finger full of frosting, cake was every wife and mother’s testament to good baking.Scan_Pic0020

My mother had her go to cakes; the ones that she could probably make in her sleep but that always earned her high praise. The two I remember the most are Carrot Cake and Banana Cake. Her Carrot Cake was a straight forward take on the popular recipe. It was a one bowl wonder that included walnuts, carrots of course, and cinnamon. No raisins or pineapple. not even cream cheese frosting. This was the essence of carrot cake resting atop a  fluted milk-glass cake stand. Baked in a tube pan, it sliced into moist and  tender wedges.Scan_Pic0022

Her Banana Cake was also a study in less is more, so much more. It was a “2 Egg Sour Milk Cake” with the special addition of ripe mashed bananas, baked in a 13 X 9 inch pan that featured her never duplicated Buttercream Frosting. I say it’s never been duplicated because I’ve never been able to make it properly, even with the recipe right in front of me. It turned out so abysmally that I stopped trying about twenty years ago. I have however, made a promise to myself that I will master this “Dough Frosting” and when I do, I’ll share it right here.

Scan_Pic0021

Neither of these cakes is appearing in this post. Due to the copious amount of “family recipes” that I’ve amassed over the years and filed away in no apparent order. I just found them this morning. Speaking of family recipes, I found this Little Book of Good Cakes  in my husband’s Grandmother’s wooden recipe box. It was a free booklet given away with IGA cake flour. Unfortunately, it isn’t dated and other than someone who has one to sell, I didn’t find any more information on it. My guess is it dates from 1950 or earlier. It covers almost everything  you’d find in a modern (high priced) cake cookbook in fourteen pages, with some darn good recipes to boot.

Scan_Pic0023

There is a cake recipe in this post. It’s been my “go to” cake for over thirty years. It is partly homemade since it uses Cake Mix and Instant Pudding. Yes it’s that workhorse home-baked treat from the seventies, The Pudding Pound Cake (aka Bundt Cake). I think Duncan Hines may have created the recipe. If not, they were responsible for furthering its popularity. It’s an easy sell. Simple to make, fancy looking, and possessing endless variations, it is comfortable on a party table or on a chipped cake plate as Wednesday night dessert.

It has traditionally been made in a bundt pan. The fluted tube pan that became the darling of baking in the sixties. Traditionally I’ve made this cake in a bundt pan. Sadly, my bundt pan in all its Avocado Green glory went to the Teflon graveyard several months ago and I haven’t replaced it yet. This Marble Pound Cake had to be baked in loaf pans. Ironically the cake mix package recipe called for two loaf pans…Could it be  a sign of the times?

The ingredients are simple. Cake mix, pudding mix, eggs, water and oil.DIGITAL CAMERA

 The ingredients are beaten until they become light and fluffy. This only takes a few minutes, but more than the 2 minutes that the recipe suggests.

DIGITAL CAMERAOne cup of the batter is removed   and combined with the chocolate packet in a small bowl.  DIGITAL CAMERA

The batter is divided between the two prepared loaf pans and swirled to create the marble effect. Then it’s off to the oven to bake for about 45 minutes.DIGITAL CAMERAOnce baked and cooled they are ready to glaze. Taking a page from my mother’s minimalist tendencies, I chose to leave them “au natural”. This cake is however, wonderful with a chocolate glaze that sensuously drips down the sides of the cake and impresses one and all when it is in the classic bundt shape.DIGITAL CAMERA

 

This recipe is fancy enough for company and easy and inexpensive enough for no occasion in particular. It is also open to infinite variations by changing the cake mix or the pudding mix or if you feeling exceptionally randy, adding nuts or chips or …

Marble Pound Cake
Print Recipe
A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Marble Pound Cake
Print Recipe
A classic recipe for "bundt cake". Easy to make and adapt for limitless variations. oh, and it's really tasty.
Servings
12 Servings
Servings
12 Servings
Ingredients
Servings: Servings
Instructions
  1. Pre-heat oven to 350 degrees. Combine the mixes, oil, water, and eggs in a large mixing bowl. Reserve the chocolate cake mix packet for later.
  2. Using a hand mixer, combine the ingredients at low speed until just blended.
  3. With mixer on medium high, blend for 2 - 3 minutes until the mixture is light and fluffy and all the lumps are gone.
  4. Remove one cup of the batter and put in a small bowl. Add the contents of the chocolate packet and stir to completely incorporate.
  5. Prepare pan(s). Spray evenly with cooking spray. Sprinkle approximately 1 tablespoon of flour into each pan and tilt and shake to lightly cover the bottom and sides. Tap out any excess.
  6. Divide the vanilla batter between the two pans. If using the bundt pan pour all of the vanilla batter into the pan and shake and tap to distribute evenly.
  7. Spoon the chocolate batter on top of the vanilla batter. Divide the batter if using two loaf pans or use all of it in the bundt pan.
  8. Using a butter knife, swirl the two batters together, Using vertical and horizontal movements and reaching to the bottom of the pan(s).
  9. Bake for 45 - 50 minutes for loaf pans or 50- 60 minutes for bundt pan. Cake is done when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool in pans on wire rack for 5 minutes. Remove from pans and cool completed on rack.
Share this Recipe
Powered byWP Ultimate Recipe

 Happy Baking, Mama D

Summer Memories in Winter’s Chill and Balsamic Marinated Chicken

DIGITAL CAMERAWinter…Mother Nature’s sick joke. As most Midwesterners and from what ! hear on the news, 75 – 80 percent of the rest of the country know, Mother Nature has some kind of crazy bug up her bustle. Insane low temperatures, more snow than anyone knows what to do with, and winds that blow that snow around like a demonic snow globe, creating wind chill factors in the negative 30 degree range (Is that a real number?)

Do you remember Summer? You know that time of year when it took 20 seconds to get ready to go outside; basically shorts, a tee-shirt and flip-flops. Once outside you were treated to flowers in brilliant Technicolor bloom, green grass soft and fragrant and sunshine that actually meant something. Summer is more than 125  days away. Winter seems to have hunkered down and shows no signs of going anywhere.DIGITAL CAMERA

I for one am settling in with warm weather memories, especially the Herbs of Summer. I remember those days when I would stroll out on the deck and snip glorious handfuls of basil, chives, rosemary and thyme. Their heady aroma released as they were plucked from a plants that seemed to have an endless supply.DIGITAL CAMERA

The basil and chives are gone now. They never make it past Indian Summer. The thyme and the rosemary are made of hardier stuff. Last year they held on to a bit of green all winter long and showed up in lots of dishes. This year winter hasn’t been as kind to these plants (or anything else for that matter). but I’ve kept them in their pots because they often come back in the Spring. Today I wanted to use some of these herbs in the Balsamic Marinade for my Baked Chicken.

I pulled on my boots, put on my coat, grabbed some gloves and a hat (it took 5 minutes at least) and ventured out to the deck. My rosemary and thyme were dry and brown, but when I gently brushed them there was still the essence of their glorious aroma as the leaves fell off. So I snipped some sprigs, gathered up the fallen leaves and brought them in the house. Washed and dried they gave off a subtle memory of their Summer glory that was still more intense than their dried brothers. They became a part of the marinade.DIGITAL CAMERA

I used a Fig and Orange Balsamic in this recipe but I think that any fruit balsamic would work well. The other main ingredients beside my thyme and rosemary were garlic, olive oil, and McCormick Italian Herb Grinder.DIGITAL CAMERA A few words about this product. It is a blend of many traditional Italian herbs including rosemary, red pepper flakes, peppercorns, garlic, onion, parsley, and sea salt. The salt by the way is subtle. The grinder can be adjusted for fine, coarse or in between dispensing. It packs more punch than regular Italian Seasoning, adding a nice touch to everything from eggs to pasta sauce.DIGITAL CAMERA

This is a Baked Chicken recipe, but when Summer is here or when you feel like braving the elements and firing up the grill, it would be delicious cooked outside.  The chicken can marinate for a few hours or even overnight. I divided the marinade in half. One part for the chicken and the other half for the glaze that would enhance the finished product. DIGITAL CAMERA

It baked at 375 degrees for about 25 minutes. The glaze was the reserved marinade, carmelized shallots, some chicken stock, and a touch of honey. Served with Roasted Fingerling Potatoes and Green Beans with Bacon and Onion, it was a wonderful dinner that I got to share with my husband for a change (gotta love a snow day).

Balsamic Baked Chicken
Print Recipe
Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Balsamic Baked Chicken
Print Recipe
Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Mix the vinegar, one tablespoon of olive oil, garlic, Italian herb blend, and dried herbs in a small bowl. Put the chicken breasts in a zip top bag and add half of the marinade. Seal the bag and refrigerate for 4 hours or overnight. Reserve the rest of the marinade for the glaze.
  2. When you are ready to cook the chicken. Heat the oven to 375 degrees. Place the breasts in a cooking sprayed shallow pan. Bake until cooked through 25 - 30 miutes.
  3. If you are grilling the chicken. Heat the grill and spray lightly with cooking spray. Add the chicken and grill over medium heat turning once until cooked through 20- 25 minutes.
  4. While the chicken is cooking, prepare the glaze. Heat the remaining olive oil in a small pan. Add the shallots and cook until golden brown, 10 minutes or so. Add the reserved marinade, chicken stock and honey. Heat to boiling. Reduce heat to medium and simmer until mixture is thick and reduced by about 1/3.
  5. Transfer the cooked chicken to the plates and drizzle with some of the glaze. Extra glaze can go in a bowl to be passed at the table.
Share this Recipe
Powered byWP Ultimate Recipe

 

 

 

Ale and Cheddar Cheese Soup with a Noble Cause

I love making soup. It is my go to winter dinner. Since we’ve had more than our fair share of winter this year, I’ve been making a lot of soup. It somehow never gets old, and there is such a wealth of soups to be made and re-imagined.

DIGITAL CAMERAI also love helping my husband make beer. He’s been a home brewer for over twenty years015 and we often have a batch of beer at some point in the brewing process in the basement. I bring this up because I enjoy cooking with beer from time to time.  The beers my husband makes are wonderfully big and hoppy. Great to drink but hard to cook with (not that there’s anything wrong with that).  So most of my beer cooking adventures involve “store bought” brew.

DIGITAL CAMERASoup and beer make for a great pairing. Many a brewpub has an Ale and Cheddar Cheese soup on their menu. Now, Mama D’s Kitchen has one, too. There’s a story that goes with this soup that has to do with the beer. The beer I used to make this is called Blonde Bomber. It is an American Blonde Ale made by Veteran Beer Company. (Check out their website.)

 

This is a small company currently based in Chicago. The back story however is amazing. The company was started by disabled veterans on July 4, 2012. The executive team lead by Paul Jenkins all had impressive military careers as well as various experiences in the private sector prior to establishing Veteran Beer Company.

First production run 257 (1)They started this company to help eliminate some of the high unemployment rate for veterans by creating meaningful careers for them post service. Another goal of the company is to address many of the other issues that vets face. To this end Veteran employs only veterans and donates 10% of everything to veteran’s causes. Cool, huh? The company is small now, but they plan to employ up to 3500 veterans in the next five years. They run their business adhering to the ideals of the military; integrity, courage, and loyalty.First production run 282

First production run 285The beer is currently produced in Minnesota, but Veteran hopes to eventually have their own facility. They had their first production run in November producing two First production run 249beers: the lovely Blonde Bomber mentioned earlier and The Veteran, an Amber Lager that is also very food friendly. The beer travels from Minnesota and is distributed throughout Illinois and Indiana. Veteran plans to expand to several more Midwestern states in the near future. There are more beers on the horizon as well. Rumor has it that a Black Ale and an IPA will join the ranks. The beers are currently available at most Binny’s Liquor Marts and at many Jewel Osco Stores in Illinois and Indiana.1551563_349202748554842_1586154619_n

It’s a fine product working towards a noble goal. Give it a try. As Veteran Beer Company says, it’s “America’s  Most Important Beer”.

DIGITAL CAMERAI’m still writing a food blog so it’s time to talk about the soup. This rich and hearty soup starts with bacon that browns in a large soup pot. When it comes out, the chicken thigh bits go in and brown in the “bacony” goodness. They come out  along with most of the drippings (which are discarded) before the onion and garlic go in.

The flavors in this soup pack a savory punch that could be DIGITAL CAMERAkicked up if you roll that way. I usually do, but to showcase the beer’s flavor I kept things on the subtle side. Smoked Paprika, Worcestershire Sauce, and Chipotle Tabasco Sauce are the main players. A seasoned salt of your choice ( I used Abilene Depot Steak Seasoning from Caboose Spice & Company) and pepper round out the flavors.

Soup isn’t soup until you add the liquid and to make it thick as well as creamy, a roux. Beer and Chicken Stock go in first and  are followed by half & half (you could also use heavy cream, milk or mixture of them). The final step is to add the cheese. I opted for a medium cheddar, again in order to let the beer take center stage.

DIGITAL CAMERAA bowl of this rich and creamy soup topped with a few pretzel pieces, (after all,  what’s beer without pretzels) makes a great winter supper. All you need to add is a salad and maybe a slice of crusty bread. Needless to say, a glass of beer would be the perfect libation. While we are thinking about beer, many types of beer would work in and with this soup. Use any beer you’d like except light beer which shouldn’t even be classified as beer. Sorry, that’s just an opinion….

Since the Super Bowl is just around the corner, think about serving this at your party. For a fun individual presentation, serve it in mini pretzel rolls. Cheers.DIGITAL CAMERA

Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Cheddar Cheese and Ale Soup
Print Recipe
Rich and creamy with the bold flavor of craft brewed ale.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium heat. Add the bacon and cook until lightly crisp. Remove from the pan and drain on paper towels.
  2. Add the chicken to the pot and cook, stirring occasionally until cooked through, 7 -10 minutes. Remove from pot and drain on paper towels. Remove all drippings except a scant tablespoon.
  3. Add the onions and garlic and cook stirring frequently until the onion is softened and the garlic is fragrant but not brown. Add a small amount of the chicken stock to the pan to de-glaze it, scraping up any brown bits.
  4. Add the butter to the pot and allow it to melt. Add paprika, salt, pepper, chipotle and Worcestershire sauces. Stir to combine. Add the flour a little at a time. Stirring to combine after each addition. Once the flour is all incorporated, Allow to cook over low heat for a minute or two, stirring frequently.
  5. Add the chicken stock stirring to prevent lumps. Add the beer stirring as with the stock. Bring mixture just to a boil, Reduce the heat and simmer stirring occasionally until mixture thickens, 5-8 minutes.
  6. Add the bacon and chicken back into the pot. Simmer for a few minutes. Add the half & half and continue to cook over low heat until everything is hot and happy. Add the cheese a little at a time stirring until each addition melts.
  7. Ladle into bowls and serve.
Share this Recipe
Powered byWP Ultimate Recipe