Wheat ales are hands down my favorite beers, and I particularly love Belgian ones. I love the hints of sweetness and citrus, the light body and easy drinkability. I know you all see a lot of wine around here, but there are days when a beer is so much more refreshing and casual and somehow just better. And on those days, nine times out of ten I am reaching for a Belgian wheat ale, and I’m never disappointed with my choice. So partnering with Hoegaarden (pronounced “who-gar-den”!), a brewery that has been brewing wheat ales in Belgium for almost 600 years, was an excellent chance to spend time working with a beer made by true experts of my favorite brewing style.

Light, citrusy wheat ales are a great match for seafood dishes, and since I’ve been building my seafood recipe repertoire after a lifetime of avoiding eating it at all costs (you can read more about that particular piece of my history here and here if you’re curious…), coming up with a few new recipes to pair with Hoegaarden was a fun challenge. When I think of seafood and beer, my thoughts immediately skew to summertime – images of seafood shacks lining long sandy beaches, the scent of just-greasy-enough fish sandwiches and French fries wafting over the dunes, frosty brown bottles brought to your lips while you survey the ocean through sunglasses, everything sparkling and blown out in tones of blue and blonde. But it’s October, and October in New England is all coziness and sweaters and crunching through leaves. How could I take that easy breezy summer beach feeling and make it appropriate for fall?

The answer: take a bunch of summer seafood classics – fish sandwiches, fried seafood, and steamed mussels – and make the flavors just a little bit heartier, a little bit more warming. Start with a platter of just-fried popcorn shrimp, dipped in an addictive lemon-garlic aioli. When you’ve had your fill of the crunchy-creamy bite-sized shrimp, bring out a steaming bowl of mussels, simmered in a mixture of Hoegaarden and garlic-butter and crème fraiche and finished with a shower of fresh parsley. If you’re really feeling the Belgian vibe, serve the mussels with a basket of French fries (frozen ones are fine, I won’t tell anyone if you don’t) for a take on the classic dish Moules Frites. Alternatively, a fresh baguette for sopping up the creamy sauce will work. Last, bring out Salmon B.L.A.T.s, where each piece of salmon is glazed in an orange-mustard sauce before being sandwiched between a soft brioche bun, two crispy pieces of bacon, a thick slice of summer’s last heirloom tomato, and a few slices of creamy avocado. Enjoy everything outside on a beautiful fall afternoon, with a six pack or two of chilled Hoegaarden and some good company. Relax and savor the fact that it’s the weekend, that it’s still warm enough to be outside, that you’re surrounded by good friends and good food and good beer.

In the mood for a Hoegaarden or two but don’t feel like schlepping out to the store? If you’re in Drizly’s delivery area (most major US cities!), head to Drizly.com and you can have it delivered to your door in an hour. Even better, readers can use the code “WHO141” at checkout for a special offer when purchasing Hoegaarden. Once you’ve cracked your beer (and hopefully cooked up at least one of these recipes to go with it) snap a pic and share it with #itsWHOgaarden… I’d love to see what you’re cooking up! 

This post was sponsored by Drizly and Hoegaarden. As usual, all opinions are my own.

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Paprika-Dusted Popcorn Shrimp with Lemon-Garlic Aioli

Serves 4 as an appetizer.

• 1 lb. uncooked Key West shrimp (51-60 count), thawed according to package directions
• 2 eggs
• 1 c. flour
• 1 c. panko
• ½ tsp salt
• ½ tsp smoked paprika
• 1 TBS finely minced fresh parsley
• Canola oil for frying

For the Lemon-Garlic Aioli:

• 2 cloves garlic, peeled and minced
• 1 egg plus 1 egg yolk
• ¼ tsp sea salt
• ½ c. canola oil
• ¼ c. olive oil
• 2 TBS freshly squeezed lemon juice

1. In a small bowl, whik the eggs until smooth. Put the flour in a second small bowl. In a third bowl, whisk together the panko, salt, smoked paprika, and minced parsley. Working a few at a time, dip the thawed shrimp first into the egg, then in the flour, then back in the egg. Let the shrimp drip for a moment or two to rid excess moisture, then dip in the panko mixture and set on a plate.
2. Once you have breaded all of the shrimp, heat a frying pan filled with about half an inch of canola oil over medium high heat. Working in batches of 5-6 at a time, place the shrimp in the frying pan – they should sizzle immediately upon contact with the oil if the oil is hot enough. Fry for 20-30 seconds on one side, flip, fry for another 20 seconds, and then use tongs to remove the shrimp to a paper towel-lined plate. The shrimp should be just cooked through.
3. To make the aioli, place the minced garlic, the egg and egg yolk, the sea salt, and the canola oil in a wide-mouth mason jar. Place an immersion blender that just barely fits inside the mason jar straight up and down in the jar. With the immersion blender fit snugly into the jar, start blending the mixture, moving the blender very slowly straight up as the mixture emulsifies. After blending for about 60 seconds you should have a smooth, creamy aioli. Whisk the olive oil into the mixture a tablespoon at a time, blending completely before adding the next tablespoon. Whisk the lemon juice into the aioli. Taste for seasoning and adjust if necessary. Serve the hot shrimp with the aioli on the side.

Hoegaarden-Steamed Mussels with Crème Fraiche

Serves 4 as an appetizer.

• 2 TBS salted butter
• 3 cloves garlic, peeled and finely minced
• 1 TBS fresh thyme leaves
• 1 shallot, peeled and finely diced
• ¼ tsp red pepper falkes
• 2 lb. mussels, debearded and thorough rinsed (discard any mussels with broken or cracked shells)
• Fresh juice and zest from ½ of a navel orange
• One 12-oz bottle of Hoegaarden
• ¼ c. crème fraiche
• 2 TBS minced fresh parsley
• French fries or baguette, for serving

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and thyme to the melted butter and saute just until fragrant, about 60-90 seconds. Add the diced shallot and the red pepper flakes and saute, stirring frequently, until the shallot is translucent, about 2-3 minutes.
2. Add the cleaned mussels to the pan along with the orange juice, orange zest, and Hoegaarden. Bring to a simmer and then cover the pan. Steam the mussels for 5-8 minutes, or just until they have all opened. Use a slotted spoon to transfer the mussels to a large bowl. Discard any mussels that haven’t opened.
3. Continue simmering the cooking liquid for the mussels until it has reduced by half. Remove from the heat and stir in the creme fraiche and parsley before pouring the sauce back over the mussels. Serve mussels with french fries or baguette.

Orange-Glazed Salmon B.L.A.T.s

Serves 4. Bacon cooking instructions from The Kitchn.

• 8 strips bacon
• ½ cup fresh orange juice from 2 navel oranges
• 1 TBS brown sugar
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 TBS mustard
• 2 lbs. fresh salmon filets, deboned and cut into 4 equally sized pieces
• 1 TBS olive oil
• 4 brioche buns, sliced in half horizontally
• 1 large, ripe heirloom tomato, sliced horizontally
• 2 ripe avocados, peeled, pitted, and sliced
• 4 large leaves of butter lettuce

1. Preheat the oven to 400°F. To cook the bacon, line a large baking sheet with tinfoil. Place the bacon strips on the lined baking sheet in a single layer so that they aren’t touching each other. Bake for 12 minutes, then remove from the oven and pour the hot fat out of the pan and into a can (to discard or reuse once cooled). Return the bacon to the oven for another 3-5 minutes, until crispy and browned. Set bacon aside.
2. Add the orange juice, brown sugar, sea salt, black pepper, and mustard to a small saucepan. Bring to a simmer and simmer until the sauce is reduce by half and makes a runny glaze, about 7-9 minutes. Set glaze aside.
3. Preheat the oven to broil on high. Line a large baking sheet with tinfoil. Heat 1 TBS of olive oil in a heavy-bottomed skillet over medium-high heat for 1-2 minutes. Season the salmon lightly with sea salt, then add 1 piece of salmon to the pan skin-side down. Salmon skin should crackle immediately when you place it in the pan. Cook for 2-3 minutes until the skin is crispy, and then use a spatula to remove the salmon and place on the foil-lined baking sheet. Repeat with the remaining filets. Note that if the pan is not hot enough before adding the fish the salmon skin will stick to the pan.
4. Spoon the glaze evenly over the tops of the crisped salmon filets. Broil until the salmon is just cooked through. This will vary with the thickness of the salmon, but should take 8-10 minutes for a piece of salmon that is one inch thick. Remove salmon and set aside.
5. To assemble the sandwiches, place one large piece of lettuce and one piece of salmon on the bottom half of each of the four brioche buns. Top each piece of salmon with two strips of bacon, one or two large slices of tomato, and slices from half or an avocado. Place the second half of the bun on top of the sandwich and serve immediately.

The post Hoegaarden Seafood Dinner: Popcorn Shrimp, Ale-Steamed Mussels, and Salmon B.L.A.T.s appeared first on Katie at the Kitchen Door.

It’s been a whirlwind two weeks in Hong Kong. We’ve been to temples, beaches, horse races, mountain-tops and markets selling everything from parrots to orchids. I’ve eaten more bowls of noodles and dumplings than is good for one person, totally offsetting the extra steps and uphill runs. It’s rained every day save one, but somehow it hasn’t held us back much. I’m enjoying myself and there have been some real highs, but I’ll admit that at times it’s also a little overwhelming. That can happen when you’re sharing an island with 7 million people! Still, I’m so happy I’m here and that Trevor is here with me. I’m taking copious notes on everything to share with you when we get back, but for now, I’m mostly just soaking it all in.

I wanted to share this hearty Loaded Baked Potato Soup in advance of the impending blizzard facing my friends and family back at home this weekend. I’m not trying to rub it in – Hong Kong is due to experience record low temperatures this weekend, dipping down into the mid-30s. Not as advertised for a country on the same latitude as Cabo! So I will also be cozying up to a bowl of soup this weekend, most likely with noodles in it.

Loaded Baked Potato Soup came back onto my radar for the first time in years on the way home from our engagement trip to Vermont – we stopped at a little bagel shop halfway home and I ordered a bowl of it as soon as I saw it on the menu. For someone whose ultimate childhood meal consisted of 2 orders of the loaded potato skins at a local restaurant where 95% of the clientele was over 60, it was impossible to resist. I understand that this recipe is a bit pedestrian, a little clunky, and definitely all-American but I’m all for it anyways. It’s based on a deep-seated American love for potatoes, bacon, and sour cream served in concert – an utterly delicious combination that has almost no nutritional value. But it’s so good, and even more so when the weather is cold and your energy is flagging. As an added bonus, it’s easily made from pantry ingredients – as long as bacon and cheddar cheese are staples in your pantry, too – so those of you on the East Coast can whip it up without a trip out into the cold and snow.

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Loaded Baked Potato Soup

Adapted from Betty Crocker. Serves 6.

• 6 oz. bacon, cut in 2-inch lengths
• 1 onion, peeled and diced
• 3 large russet potatoes, peeled and cut into 1-inch cubes
• 4 c. chicken stock
• 3/4 c. light ale
• 3 TBS butter
• 3 TBS flour
• 2 c. whole milk
• 1 1/2 c. shredded cheddar cheese, plus more for garnish
• salt and pepper to taste
• 4 scallions, thinly sliced, for garnish
• sour cream, for garnish

1. In a large stockpot, arrange bacon in a single layer and cook until crispy over medium-low heat, about 3-4 minutes per side. Cook in batches if necessary. Move the cooked bacon on a paper-towel lined plate, reserving the grease in the pan. When cool, crumble into small pieces.
2. Add the diced onion to the reserved bacon grease and cook, stirring frequently, until soft and translucent, about 5-7 minutes. Add the diced potato and the chicken stock and bring to a boil. Boil until potatoes are very tender, about 15-20 minutes, then add the ale and remove from the heat. Use an immersion blender to blend the soup until smooth. Return to the heat over medium-low, at a very gentle simmer.
3. In a separate saucepan, melt butter over medium-low heat. Add flour and whisk vigorously, cooking flour for 1-2 minutes until it gives off a nutty fragrance. Slowly drizzle in milk, whisking constantly as you do to incorporate into the flour and butter mixture. Continue cooking over medium-low heat until mixture has thickened into a sauce. Remove from heat and stir into the blended potato mixture until evenly combined. Remove potato mixture from heat and add cheddar cheese a handful at a time, stirring to help the cheese melt into the soup. Season soup to taste with salt and pepper. Ladle the soup into bowls and top with the crumbled bacon, sliced scallions, sour cream, and additional shredded cheddar cheese. Serve hot.

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At the beginning of 2014, I decided that rather than set one overall weight loss goal for the year, which never seems to work, I was going to take things one month at a time, setting a specific health or fitness goal each month of the year, and chronicling them here as I went. In my first post, I wrote about how traveling to Russia, moving, and changing routines had caused my exercise and healthy eating routine to fall by the wayside. Sound familiar? Because it sounds a lot like my last 8 months to me. The monthly goals turned out to be surprisingly effective for me – I stuck with it the whole year, got in way better shape, changed my eating habits for the better, and lost about 10 pounds. In December, I declared victory, and retired the post series. The first few months of 2015 I managed to keep up my focus on healthy living, but as travel and house-shopping and moving became overwhelming, my focus slipped. And now, 2 years later, I’m almost back where I started – not somewhere I want to be. So I’m restarting my monthly fitness goals, at least for now, in the hopes of getting my balance back.

This month, I’ve been focused on yoga. I didn’t set any specific goal for the number of sessions or total minutes that I spent, I’m just treating it as a priority. I’m late to the yoga game – the only real class I ever went to was way too “om” for me, with candles and chanting and a room full of almost 50 overly sweaty people and very little instruction from the teacher. After that, I told people that ballet was my yoga – same idea really, stretching and balance and focusing on teaching your body to achieve new levels of strength and precision. Only, they aren’t the same. As I’ve actually started trying it, I’ve found that yoga is relaxing and meditative where ballet is sharp and driven. I still love ballet, but yoga serves a different purpose for me. I’m not sure if the benefits of yoga for me are more physical or more mental; all I know is that I sleep better when I take the time to practice and that getting a good session in makes my next run a little easier.

My favorite time to do a yoga session is right before bed, after I’ve shut down the first floor, locking the doors and turning out the lights. I retreat to my office, where the low light and warm wood floors make me feel mellow and focused, shut the door, and turn on my (current) favorite yoga app. I’ll admit that I still don’t go to real classes, but part of what I find appealing about yoga at this time in my life is that I can squeeze in 15 or 30 minutes without needing to change my clothes, sign up for a class in advance, or interact with strangers. I can just do it on my own, and the effects are immediate.

Although I haven’t decided yet if I’m bringing the monthly fitness goals series back permanently, in the tradition of last year’s series, I’m sharing a healthy recipe to go along with this month’s goal. This recipe is actually one of the first that I published on this blog, back in 2010. It’s the vegetarian chili that my mom has been making for as long as I can remember, and it’s a recipe I make regularly during the fall and winter. Here’s a link to the first time I published the recipe, but since it’s one of my favorites I thought it deserved fresh photos and a little boost to the top of the page. I love how easy it is to make, and how rich the flavors are – sweet from the raisins and tomatoes, a little bitter from the addition of beer, lots of herbs and spices, crunchy cashews, and of course, tons of shredded cheddar cheese melted on top. It’s all vegetables and beans and spices, but still super flavorful and satisfying – make a big batch and feel good about your dinner all week.

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Mom’s Vegetarian Chili

Serves 6

• 1 T olive oil
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 3 cloves garlic, minced
• 1 28 oz. can diced tomatoes
• 2 cans kidney beans, drained and rinsed
• 1/2 c. raisins
• 1 T red wine vinegar
• 2 tsp chili powder
• 1 tsp dried parsley
• 1 tsp salt
• 1 tsp dried basil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp allspice
• 1/4 tsp pepper
• 1 bay leaf
• 6 oz. beer
• 1/2 c. cashews
• cheddar cheese, for serving
• sliced avocado, for serving

1. Heat olive oil over medium heat in a large stockpot.  Add celery and onion and saute until soft and translucent, about 5 minutes. Add garlic and saute until fragrant, another 2 minutes.
2. Add tomatoes, beans, raisins, vinegar, bay leaf, and spices.  Stir to combine, bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours.
3. Slowly stir in beer (it will bubble) and cashews.  Return to a boil, then reduce heat and simmer, uncovered for 30 minutes.
4. To serve, remove bay leaf, and spoon chili over rice or cornbread.  Top with shredded cheddar cheese and avocado and serve.

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I can’t believe how quickly this month is slipping by. I had been hoping to get a few more blog posts published in the past few weeks, but find myself too preoccupied / overwhelmed by the combination of preparing for our short-term move to Hong Kong in January, trying to get the basics of a wedding planned before we leave, continuing to slowly renovate the house (although the burden of this one has primarily fallen on Trevor), and the general busy-ness that comes with the holidays every year. All of the things going on in our lives right now are good – they’re so good! – but they’re also big things, things that might be stressful at times on their own, and are definitely a little stressful taken all at once. Still, despite the stress, I’m enjoying having this season at home, and I’ve been making a point of taking the little extra time I do have to savor the loveliness of fall – whether it’s a quick afternoon walk on those last few warm, golden days of the year; a cup of hot chocolate as a break from work; or a savory pot pie like this one on a chilly Friday night.

Last month, Greek Gods Yogurt reached out to me about working with them to develop a pie recipe featuring one of their thick, tangy Greek yogurts. I can safely say that pie is one of my favorite food groups, so I was quick to agree to the collaboration. I love savory pies, especially after all the incredible ones I had in Russian (this rabbit and mushroom pie is one of my all-time favorites), so I decided to go a savory route with this recipe. This pot pie is filled with thick-cut chunks of beef, saucy mushrooms, pancetta, and tender potatoes. The sauce is a mixture of beef stock, dark ale, and a few heaping spoonfuls of Greek yogurt. The yogurt adds an incredible richness and tanginess to the savory filling, elevating the hearty flavors just a touch and giving each bite a smooth and creamy mouthfeel. I was really pleased with the way this recipe turned out – it’s another one that I left in the fridge to keep Trevor fed while I was in Hong Kong, but I was seriously disappointed that I only had a chance to have one serving. I guess that just means I’ll have to make it again sooner rather than later.

I used Greek Gods’ plain variety for the pie recipe, but I also had the opportunity to try a number of their other flavors. My favorite was definitely the Honey Salted Caramel, which was great on its own or with granola for breakfast, but was particularly delicious served on top of the Salted Caramel Apple Cake I made last month to celebrate our engagement. Greek Gods Yogurt is sharing a number of other delicious-looking pie recipes, sweet and savory, over on their Facebook page – head on over if you’re looking for pie inspiration for next week.

Disclaimer: This post is sponsored by Greek Gods Yogurt. All opinions are honest and my own.

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Beef, Mushroom, and Ale Pot Pie

Serves 6.

• 2 TBS olive oil, divided
• 4 oz. pancetta, cut into 1/4 inch cubes
• 1 medium onion, peeled and diced
• 10 crimini mushrooms, quartered
• sea salt and pepper to taste
• 1 tsp fresh thyme leaves
• 2 lbs chuck roast, cut into bite-sized cubes
• 1 TBS flour
• 1 c. dark ale
• 1 c. beef stock
• 1 TBS worcestershire sauce
• 1 TBS soy sauce
• 1 TBS mustard
• 2 medium Yukon Gold potatoes, cut into 1/2 inch cubes
• 1/2 c. Greek Gods Yogurt plain Greek yogurt
• 1 recipe kulebyaka dough, using yogurt in place of sour cream (another pie dough or puff pastry will work equally well for the crust)

1. Preheat the oven to 350°F. Heat 1 TBS of the olive oil in a large dutch oven or cast-iron casserole over medium heat. Add the pancetta and saute, stirring frequently, until crisped all over, about 3-5 minutes. Add the onion, mushrooms, and thyme and saute until golden brown and reduced in volume by half. Season to taste with salt, then transfer to a bowl.
2. Add the remaining 1 TBS of olive oil to the dutch oven and add the beef cubes to the pan. Brown the beef on all sides, which should take about 5 minutes. Add the flour to the beef and stir to coat. Add the mushrooms and pancetta back to the beef, along with the ale, beef stock, worcestershire, soy, and mustard. Stir to combine everything, then place the lid on the dutch oven and transfer to the oven. Roast, covered, for 1 hour. After an hour, remove the lid, add the chopped potatoes, and continue roasting, uncovered, until beef and potatoes are tender and sauce is reduced, about another 45 minutes.
3. At this stage, remove the dutch oven from the oven and stir the Greek yogurt into the filling. Roll out your prepared pie crust or puff pastry and place on top of the pot pie, carefully covering the edges of the dutch oven (don’t touch the hot pan!). Return to the oven and bake until the crust is golden brown, about 20-30 minutes longer. Let cool slightly before cutting and serving.

The post Beef, Mushroom, and Ale Pot Pie with Greek Gods Yogurt appeared first on Katie at the Kitchen Door.

We currently have a very large supply of beer in our house. Six cases plus four extra 22-oz bottles, to be exact. And it’s all a very dark, very fresh, very rich Russian Imperial Stout that we brewed ourselves at a place in New Hampshire called Incredibrew (their tagline is “Make beer, wine, and friends!” And they mean it, the other customers are the friendliest). My parents went there years ago with friends, and this year their Christmas gift to Trevor was a gift certificate to cover one batch of beer. It took us several tries to schedule a time where all four of us could go (my parents made their own batch, so we could swap some bottles after), but we eventually made it a few weeks ago. It’s a really fun little operation, very well organized and a pretty good deal. You pick one out of dozens of recipes to make, gather your ingredients, get assigned to a copper kettle, and then they walk you through the brewing process. It takes about 2 hours, then your beer sits around for 2 weeks fermenting before you come back and bottle it. The fact that you’re carefully supervised means you end up with very good results, and I never realized how much more flavor and zing really fresh beer has.

So it’s really good, but like I said, we have a lot of it. And while we’re excited to be pouring out something so high quality when friends visit, I got Trevor to agree that a few bottles could be spared for cooking projects. Part of the reason I wanted to go with a stout is that it’s a great beer for cooking and baking – the sweet chocolatey undertones can really amp up the flavor of a batch of brownies or braised ribs. I have a long list of recipes that I’m going to make with it, but first, I wanted to share a really quick and easy cocktail/dessert from Winter Cocktails – a Chocolate Stout Affogato.

This is a very adult dessert. Besides the fact that it has all kinds of things you’re not supposed to give to kids in it (espresso, beer, liqueur) the flavor is rich and mature, not overly sweet and certainly not simple. Both espresso and stout are strongly flavored and have a fair amount of bitterness to them, and when paired with the simple and syrupy sweetness of chocolate liqueur and coffee ice cream, it’s a gorgeous mix of sweet and bitter, with the coffee and chocolate undertones of all four ingredients connecting all the flavors together. The temperature and density contrasts – hot thin espresso, cold creamy ice cream, cold frothy beer – add another element of complexity, at least for the first few bites, before it all melts into one delicious mixture. Since the effort in throwing this together is absolutely minimal – brewing a pot of espresso is the most time consuming task – these are the perfect dessert to end your next dinner party. I promise, they’re so elegant and delicious your guests will have no idea that your copping out on hours in the kitchen to bake that perfect layer cake.

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Chocolate Stout Affogato

Adapted from Winter Cocktails. Serves 1.

• 1 scoop coffee ice cream
• 1 shot (2 oz.) hot espresso, freshly brewed
• 1.5 oz. chocolate liqueur, such as Godiva Mocha
• 1/2 c. stout beer, preferably chocolate stout

1. Place the ice cream in a glass. Pour the espresso, chocolate liqueur, and stout over the top. Serve immediately.

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It’s time for our very last Captain’s Table Challenge recipe – a drink suitable for enjoying during the big game this Sunday. I’m not really much of a football fan (understatement; I actually don’t watch sports at all), but I am a fan of parties, whether they revolve around football or not. And although I don’t know much about the sport, I do know that people like to drink beer while watching it, so our contribution to this edition of the challenge is a classy beer cocktail, the Captain’s Lime Shandy. A classic shandy is typically a mixture of light beer and sparkling lemonade, but we upped the potency with a shot of Captain Morgan White Rum, and played off the tropical, lime-y flavors in the rum with a slightly sweetened clarified key lime juice in place of the lemonade. A dash of bitters  added a hint of sweetness and complexity, and we had ourselves a drink worth watching football for. Not too sweet, not too bitter, these perfectly combine the drinkability of a beer with the more nuanced flavors of a good cocktail.

But be careful, these are highly drinkable! A fact we discovered last night when we found ourselves inadvertently tipsy while recipe testing. Perhaps if we had been noshing on these Mini Shrimp Tacos at the same time we would have been better off.

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Captain’s Lime Shandy

Serves 2.

• 2 shots (1 1/2 oz. each) Captain Morgan White Rum
• 1 shot ( 1 1/2 oz.) Clarified Key Lime Juice (available at WholeFoods, or use a mix of fresh key lime juice and sugar)
• 4 dashes Fee Brothers bitters
• ice
• 1 bottle light bodied beer, chilled
• sparkling lime soda, chilled
• key lime slices, for garnish

1. Add the rum, key lime juice, bitters, and ice to a cocktail shaker. Shake vigorously for 30 seconds, then strain into two Old-Fashioned or juice glasses. Pour the beer over the liquor to fill the glasses almost to the top, then top each glass off with a splash of sparkling lime soda. Stir briefly to mix, serve immediately.

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The Book: When I first heard about Melt, I was pretty skeptical about the concept of a book written entirely about macaroni and cheese. I love a cheesy bowl of pasta as much, if not more, than the next girl, but I had a hard time thinking of more than 5 interesting versions of it. Then, I met Garrett, one of the authors, during an afternoon of wine tasting at IFBC, and since he was toting around a copy of the book, I took a peek, and was genuinely impressed. Not only are all 78 recipes sufficiently interesting, the book is well thought out, well written, and packed with detailed information about dozens of different cheeses. The cheeses covered here go way beyond swiss, cheddar, and mozzarella – be prepared to be introduced to cheeses like Red Hawk, a mellow triple-creme; Idiazabal, a smoked Spanish sheep’s milk cheese; and Meadowkaas, a smooth, young Dutch cheese. For that matter, the concept of mac’n’cheese also goes way beyond what you might expect, and any dish that has both pasta and cheese qualifies – from light, fruit-filled pasta salads, to classic stovetop macaroni dishes, to a baked pumpkin stuffed with noodles, sausage, and, of course, lots of cheese. As might be expected, most of the dishes are quite rich, and you probably won’t be able to resist cooking them, so consider yourself warned. I should note, I love a cookbook where the introductory chapter actually teaches me something, and this one passes – from the differences between cow, goat, and sheep’s milk, to how different cheese types are produced, I learned a lot (and we make cheese). And I kept learning as I flipped through the book, since every recipe includes a list of alternative cheeses, wine pairings, and food pairings for the featured cheese in that recipe. I’m so glad that I didn’t let my initial skepticism keep me from this book – it’s a good one.

The Food: In general, mac’n’cheese is a pretty likable food, but I’ve had a lot of sub-par homemade versions. The Petit Basque with Roasted Garlic, Shallots, and Gemelli is not one of them. In Trevor’s words, it’s not “punch-you-in-the-face cheesy,” but it’s incredibly rich and thick and flavorful. The sweet, slightly burnt flavor of the roasted garlic cuts the tang of the cheese and makes for a very satisfying, very indulgent lunch. Trevor sounded like he was getting the best massage of his life while eating it, if that helps you imagine how tasty it is. The only downside? This mac’n’cheese is not cheap. The 10 oz. of Petit Basque set me back $16, which is more like what I expect to spend on two nice steaks, but if you treat it like the indulgence it is, I think it’s totally worth it. Scroll down for the recipe.

Recipe Shortlist: Humboldt Fog with Grilled Peaches and Orzo; Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle; Penne with Etorki Cream Sauce and Asparagus; Mexican-Style Macaroni and Cheese; Lincolnshire Poacher with Cotija, Chorizo, and Penne; Pastitsio with Kefalotyri and Lamb; Three Cheese Macaroni Casserole with Broccoli, Pancetta, and Sweet Pugliese Topping

The Craft Beer Cookbook

The Book: Jackie Dodd, the woman behind the genius blog, The Beeroness, knows how to cook with beer, arguably better than anyone else, ever. It may sound like an exaggeration to claim that, but every single recipe on her three year old blog has beer in it, and every single one looks amazing. If I were her, I would have run out of creative ideas after about two months, but her three most recent recipes – Chocolate Stout Candy Cane Cake, Salted Beer Caramel Sauce, and Beer-Brined Paprika Chicken – prove that creativity is not a problem for Jackie. Needless to say, I was pretty excited to see that she was releasing The Craft Beer Cookbook, a cookbook full of her clever beer-infused recipes (and Trevor was excited that we were going to buy more beer). It’s a cute little book, unassuming and accessible, with dozens of recipes starring bold, rich flavors. Some of my favorite guilty pleasures are included – chipotle cream, cheese sauce, carbonara – all somehow imbued with beers ranging from pale ales to chocolate stouts. A lot of the recipes are for what might be considered “football food,” and they certainly tend toward the indulgent, but the occasional lighter choice, like IPA Watermelon Ceviche or Strawberry Pale Ale Popsicles, mixes things up. Since I’m not much of a beer-drinker, I like that this book forces me to think about beer at a deeper level – what flavors are present, how heavy is it, how carbonated is it? – in order to successfully incorporate it into food. And I think it would be a perfect gift for anyone you know who loves beer and is mildly interested in cooking, as the recipes are pretty straightforward and highly craveable.

The Food: Although it was hard to choose whether we wanted to indulge in Chorizo Stout Sloppy Joes or Croque Madames with Beer Cheese Sauce to review this book, we went with the Croque Madames. Croque Madames are a simple French sandwich of ham, swiss, and a fried egg, often served with bechamel sauce. Jackie turns the bechamel sauce into a rich beer and cheddar sauce that gets drizzled over the sandwiches, and takes the whole thing over the top. I loved how easy these were to make – you just whiz the cheddar, milk, flour, and cornstarch in a blender with your choice of blonde ale, then heat with melted butter until thickened and spoon over your grilled sandwich. The beer gave the cheese sauce a noticeable and pleasant tang, making it far too easy to eat a few extra “test” spoonfuls, and I would absolutely make it again… I have the feeling it might be the recipe we turn to the next time we had a few too many beers the night before. Scroll down for the recipe.

Recipe Shortlist: Pale Ale Corn Waffles with Scrambled Eggs and Smoky Beer Cheese Sauce; Drunken Carbonara Couscous; Porter Black Bean Soup with Avocado Cilantro Cream; Mushroom Stout Sliders with Chipotle Cream; Beer-Braised Pulled-Pork Tacos with Beer-Corn Tortillas; Stout and Stilton Beef Empanadas; Stout and Cheddar Pot Pie; Chocolate Porter Fudge Cookies; Chocolate Stout Mousse with Stout-Soaked Cherries

Disclaimer: I received a review copy of these cookbooks from Little Brown and Company and Adams Media free of charge, but was not otherwise compensated for writing this review.

Recipes

Petit Basque with Roasted Garlic, Shallots, and Gemelli

Recipe from Melt. Serves 4. 

Note: Alternate cheeses for the Petit Basque include Barinaga Ranch, Abbaye de Bel’loc, or another caramelly Basque-style cheese.

• 2 whole heads of garlic
• 4 TBS olive oil, divided
• 8 oz. gemelli or rotini pasta
• 1/2 c. diced shallots (2 bulbs, peeled and roots removed)
• 1 1/2 c. milk
• 2 TBS butter
• 2 TBS flour
• sea salt
• freshly ground black pepper
• 10 oz. Petit Basque, shredded
• 1 TBS chopped fresh chives

1. Preheat the oven to 400°F. Peel off most of the outer paper of the garlic heads, but leave the heads in one whole piece. Trim off the top 1/4 inch of the garlic with a sharp knife, slicing to reveal the tops of the cloves. Place the heads in a small baking dish, drizzle with 2 TBS of the olive oil, and cover with tinfoil. Roast for 1 hour, or until garlic is soft. Once garlic is cool enough to handle, remove from the oven and take the cloves out of the skins (they should separate easily, or you can squeeze them out). Mash the garlic cloves up and set aside in a bowl.
2. Bring a large pot of salted water to a boil, and cook the pasta until al dente according to package directions. Drain and set aside.
3. Heat the remaining 2 TBS of olive oil in a small saucepan. Add the diced shallots and cook until golden-brown, about 4-5 minutes, stirring frequently. Remove from the saucepan and add to the bowl with the garlic. Add the milk to the saucepan and heat over medium-low heat until it just begins to steam and bubble, then pour into a bowl and set aside.
4. Melt the butter in the saucepan over medium heat. Add the flour and cook until nutty-smelling and golden brown, about 2-3 minutes, stirring the whole time. Slowly pour in the warm milk, whisking to incorporate as you do. Cook the milk, still whisking, until is thick enough to coat the back of a spoon. Remove from the heat and stir in the garlic and the shallots. Season to taste with salt and pepper, then stir in the shredded cheese until completely melted. Toss with the cooked pasta and serve immediately, sprinkling each bowl with chives.

Croque Madame with Beer Cheese Sauce

Recipe from The Craft Beer Cookbook. Serves 6.

• 1 c. blonde ale
• 2 c. shredded white cheddar
• 1 c. whole milk
• 2 TBS flour
• 2 TBS cornstarch
• 2 TBS butter
• 6 focaccia or ciabatta buns
• 1 pound cooked ham, sliced
• 7 oz. sliced Swiss cheese
• 6 large eggs

1. Add the beer, cheddar, milk, flour and cornstarch to a blender, and process until smooth. Melt the butter in a medium saucepan over medium heat, then add the blended cheese mixture to the pot. Cook, whisking continuously, until the cheese sauce has thickened to a spoonable consistency, which should take about 6-8 minutes. Once the sauce has thickened, remove from the heat and set aside.
2. Split the buns in half and evenly divide the ham and Swiss cheese between the sandwiches. Close the sandwiches and cook on a panini press or bake in a 375°F oven until the cheese has melted (about 5 minutes in the oven). In the meantime, fry the eggs over medium heat in a frying pan that has been sprayed with cooking spray, removing the eggs from the heat when the whites have set but the yolks are still runny.
3. Slice the sandwiches in half on the bias, then place on a plate and serve topped with generous spoonfuls of the beer cheese sauce and a fried egg. Serve immediately.

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