Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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6 posts tagged beer

My T-bone Steak Apron is in the Fall 2012 issue of Beer West Magazine!

This was our work break yesterday afternoon. I’m working on a gigantic, king sized custom word quilt for a customer in Northern Ca. This job involves lots of cutting and squaring up the seams with a see through grid ruler and a rotary cutter that sorta looks like a pizza cutter. There’s no pattern for this quilt, I just make it up as I go along. It’s like putting together a giant puzzle. It’s really hard work, but it’s fun because the fabrics are so beautiful and I like to put words together that don’t necessarily go together, like Professor Cheese Bread. I’m definitely going to make one of these for my husband. 

So my thoughtful and awesome husband surprised me with a beer break, yum. There’s something about drinking beer in the middle of the day that reminds me of ditching school. It’s so wrong, but it feels so right.

This Pliny the Elder is delicious. Our nephews in Chicago told us about it, they’re beer brewers! They’d heard of a California beer called Pliny the Elder and wanted to know if we’d tried it yet. So of course we had to search for it. It’s hard to get at our local beer and wine shop, they only get one shipment a week and it sells out right away. So you have to go there in the afternoon to get it.

It has 8% alcohol! Zounds! The notes on the bottle say to consume it right away. “Cheese should be aged, Not Beer” Anyway, it’s very good! It’s hoppy and tastes like they roasted the grains for a long time. Mmm, beer.

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old-ads-and-mags: 1950’s - Blatz beer, with Uta Hagen Happy New Year Everybody!!

old-ads-and-mags:

1950’s - Blatz beer, with Uta Hagen

Happy New Year Everybody!!

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Organic Beer Stew I made this stew last night for supper. It was so simple and yummy. I bought the grass fed chuck roast at Whole Foods. It was about 12 bucks. That’s pricey, but I’m only buying and cooking with sustainably raised meat from now on. The fun thing about this dish is It gave me a reason to use the giant enameled cast iron Mario Batali roaster my Mom gave me. That thing really cooks like a dream, but it’s so HUGE! My hubby calls it “The Submarine”.  It weighs 25 lbs without anything in it. I might have to splurge on a smaller one. And if my town is ever invaded, we can all climb into the submarine for protection. Start with 1 tablespoon butter and 2 tblsp olive oil in a heavy bottomed stock pot or deep roasting pan with a heavy bottom. Cut a 1 or 2 lb grass fed beef roast into big chunks and salt and pepper them. Heat the pan to high heat and sear all sides of the meat. Add 1 chopped onion to the pan with the meat. Sprinkle 2 tablespoons organic flour on the meat and onions and cook for a minute to cook off the flour taste. Meanwhile, chop 3 stalks of organic celery and 2 or 3 big organic carrots into stew sized pieces. Add those to the pan along with 2 or 3 cups of organic beef broth  and 1 bottle of beer, I used Sierra Nevada Pale Ale, to cover. Now add a little more salt and pepper, 3 cloves chopped garlic, a couple bay leaves, 2 tablespoons Worcestershire sauce (yes, I did just look at the bottle to see how that’s spelled) and 1 tsp sugar. Cover the whole thing and put it in the oven for 2 hours. After 2 hours, cut as many potatoes as you want into quarters and add those to the pan, along with some frozen organic peas, And cook for an additional 20 minutes.  Thicken the gravy if it needs it. I used 1 tblsp potato starch flour mixed with 1/4 cup water to thicken mine, cooking it on the stove top. Serve with salad and bread and butter, unless you’re on a diet. 

Organic Beer Stew

I made this stew last night for supper. It was so simple and yummy. I bought the grass fed chuck roast at Whole Foods. It was about 12 bucks. That’s pricey, but I’m only buying and cooking with sustainably raised meat from now on.

The fun thing about this dish is It gave me a reason to use the giant enameled cast iron Mario Batali roaster my Mom gave me. That thing really cooks like a dream, but it’s so HUGE! My hubby calls it “The Submarine”.  It weighs 25 lbs without anything in it. I might have to splurge on a smaller one. And if my town is ever invaded, we can all climb into the submarine for protection.

Start with 1 tablespoon butter and 2 tblsp olive oil in a heavy bottomed stock pot or deep roasting pan with a heavy bottom. Cut a 1 or 2 lb grass fed beef roast into big chunks and salt and pepper them. Heat the pan to high heat and sear all sides of the meat. Add 1 chopped onion to the pan with the meat. Sprinkle 2 tablespoons organic flour on the meat and onions and cook for a minute to cook off the flour taste.

Meanwhile, chop 3 stalks of organic celery and 2 or 3 big organic carrots into stew sized pieces. Add those to the pan along with 2 or 3 cups of organic beef broth  and 1 bottle of beer, I used Sierra Nevada Pale Ale, to cover. Now add a little more salt and pepper, 3 cloves chopped garlic, a couple bay leaves, 2 tablespoons Worcestershire sauce (yes, I did just look at the bottle to see how that’s spelled) and 1 tsp sugar. Cover the whole thing and put it in the oven for 2 hours. After 2 hours, cut as many potatoes as you want into quarters and add those to the pan, along with some frozen organic peas, And cook for an additional 20 minutes. 

Thicken the gravy if it needs it. I used 1 tblsp potato starch flour mixed with 1/4 cup water to thicken mine, cooking it on the stove top.

Serve with salad and bread and butter, unless you’re on a diet. 

Cincinnati Style Chili

The cinnamon and nutmeg are what make this chili “Cincinnati” style. It’s also a Cincinnati tradition to serve chili on spaghetti noodles instead of elbow macaroni, adding cheddar cheese and chopped raw onions as a garnish. It’s pretty much up to you the way you serve this chili. My Dad likes to serve his chili on corn tortillas with cheese on top. My friend Liza uses those small bags of Fritos, opens them and puts the chili right in there and calls it Frito Pie.

In a large chili pot, brown 1lb ground turkey in 2 tblsp olive oil. Season with salt and pepper.  Set meat aside in a drainer to drain off any fat. Add another splash olive oil to the pan and saute 1 small chopped onion, 2 med carrots diced, 2 celery stalked diced. Cook till softened and fragrant.

Meanwhile turn the broiler to high and char the skin of 1 red bell pepper, halved, stem and seeds removed. Once the skin of the pepper is blackened, remove it to a plate or bowl and cover with another plate to steam. After about 5 minutes the skin should peel off easily. Chop the pepper into a large dice. Add to the chili pot.

Now add the meat back to the pot of sauteed veggies and crush 2 or 3 garlic cloves into the pot. Add 1 large (28 oz.) can whole peeled tomatoes, 1 small can tomato sauce (15 oz.) 1 bottle of beer, 1 rinsed* can black beans, & 1 rinsed*  can kidney beans.

* When you open the cans of beans, you’ll see that the liquid is separated into clear on top and gritty towards the middle and bottom. I always add 1/8 to 1/4 cup of the clear bean liquid from the top of the can into the chili pot. This helps the stew thicken up nicely. Rinse away the rest of the gritty liquid using a mesh strainer.

Season with salt, pepper 1/4 tsp Chipotle or Ancho chili powder (you can add more later, to taste. The flavor and heat do grow as the pot simmers.) 1/2 tsp sweet paprika, 1/8 tsp cinnamon, 1/4 to 1/2 tsp freshly grated nutmeg, (about  half of one whole nutmeg). If you don’t have whole nutmeg to grate, just use 1/4 tsp of ground nutmeg.

Bring the pit up to a simmer and taste. Does it need salt? Pepper? A little more heat from chili powder? Add a small amount of extra spice at a time. It’s easy to add a little more salt or chili powder, but impossible to take any away without doing a whole second batch. I know, been there.

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