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Not just pub grub anymore (not that there's anything wrong with that), beer & food pairings have come a long way! Here we aim to show the versatility of beer with food, as well as sharing recipes for cooking with beer.
A Recipe From The Armoire... Soup.
I just got an e-mail from Chef Craig Guenther over at the Winnipeg Winter Club that has me salivating. He planning a dinner for the membership based on a German theme, and one of the courses was a potato soup. Mmm...
Which got me thinking - it's soup season. With the drizzly, wet coast weather we've been having lately, I thought it's be a good idea to share a simple cold weather recipe with everyone.
Potato & Bacon Soup
1 pound alder smoked bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 bottle Oktoberfest Lager
1 teaspoon dried tarragon
salt and pepper to taste
DIRECTIONS
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, beer, and tarragon. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.
Optional ingredients:
Red & green bell pepper diced
ham bone (remove before serving!)
Cheddar Cheese
Chives or green onions to garnish
Sour cream
Read chard or Swiss chard (add just as you're adding the cream mix)
Which got me thinking - it's soup season. With the drizzly, wet coast weather we've been having lately, I thought it's be a good idea to share a simple cold weather recipe with everyone.
Potato & Bacon Soup
1 pound alder smoked bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 bottle Oktoberfest Lager
1 teaspoon dried tarragon
salt and pepper to taste
DIRECTIONS
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, beer, and tarragon. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Adjust seasonings to taste.
Optional ingredients:
Red & green bell pepper diced
ham bone (remove before serving!)
Cheddar Cheese
Chives or green onions to garnish
Sour cream
Read chard or Swiss chard (add just as you're adding the cream mix)
Labels: German, Oktoberfest Lager, Savoury