This past week at la Domestique was dedicated to cooking with beer, from pale lagers to black stouts. We explored all the unique flavors beer contributes to soups, braises, breads, and even cakes. Beer can be hoppy, bitter, fruity, herbal, sweet, or rich, among other...
This Friday I’m making Anise & Guinness Bread from Dough: Simple Contemporary Bread, by Richard Bertinet, my favorite bread baker. I’ve written about Richard Bertinet before, and wholeheartedly recommend his books to anyone who wants to learn to bake...
What is Beer Made of? Water Reading The Complete Handbook of Beers and Brewing by Brian Glover, my eyes were opened to the key role each ingredient plays in making a good beer. Even the minerals found in the water that goes into beer can have drastic effects on the...
Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. This week I shared a recipe for Shellfish in German Beer Broth. Shrimp and mussels are cooked in Weissbier, a German wheat...
I’ve got creative ideas for cooking with beer in autumn: 1. Beer is for Braising Dave Lieberman’s recipe for Ale Simmered Chicken with Dried Plums was created to use up leftover beer from a party. Affordable but flavorful chicken pieces like thighs and...
