A collection of recipes and restaurant reviews.


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Cheesy Garlic Beer Bread

Recipe inspiration: The Slow Roasted Italian

This bread melds a few of my favorite flavors – cheese, beer and garlic. The quick bread requires no yeast, and comes together in a snap. You can customize the recipe by using your favorite beer – a lighter beer will offer a more subtle flavor, while a more full-bodied beer will impart a deeper, nuttier flavor. It’s great fresh out of the oven with a smidge of butter, or toasted when it’s a few days old (if it lasts that long!).

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Ingredients:

3 cups of flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
1 ½ cups of shredded cheese (I used a mix of cheddar and parmesan)
2 cloves of garlic, minced
12 ounces of beer
2 tablespoons of melted butter
Optional add-ins: 2 tablespoons of chopped herbs (scallions and parsley are both great!)

Process:

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking powder and salt. Mix to combine.
3. Add the cheese and mix to distribute evenly.
4.  Make a well in the center and slowly pour in the beer. Stir the mixture until combined.
5. Pour batter into a greased bread pan and drizzle a tablespoon of the melted butter over it.
6. Bake for 30 minutes.
7. Remove from oven and pour the remaining tablespoon of butter over the loaf.
8. Put the loaf back into the oven and bake for another 25-30 minutes.
9. Remove the loaf from the oven and allow it to cool for 5 minutes. Cut around the edges and remove the loaf from the pan, placing it on a wire rack to cool completely.

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Spicy Dill Refrigerator Pickles

Recipe inspiration: Pixelated Crumb

I have a bit of a pickle fetish, but I’ve never been able to find a supermarket brand that I love. These pickles are a cross between dill and bread and butter pickles, with a bit of a kick. They have hints of garlic and onion, and have quickly become one of my favorite snacks. They’re a cinch to make, and the fresh veggies and herbs really make these pickles come to life. I hope you like them as much as I do!

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Ingredients:

2 pounds of pickling cucumbers, quartered lengthwise or cut into discs*
½ of a large onion, thinly sliced
8 cloves of garlic, peeled and halved
½ cup of fresh dill, still on the stem
2 teaspoons of mustard seeds
2 teaspoons of red pepper flakes
1 teaspoon of coriander kernels
1/3 cup of kosher salt
3 cups of white vinegar
2 cups of filtered water
¾ cup of sugar

*Pickling cucumbers are a smaller, seedless variety of the vegetable.

 Process:

1. Divide the garlic, red pepper flakes, mustard seeds, coriander kernels, and half of the fresh dill equally amongst two half-gallon jars.
2. Mix the cucumbers and sliced onions, and pack them tightly into your jars
3. Top off the jars with the rest of the dill.
4. In a medium saucepan, combine the vinegar, water, sugar and salt. Heat until the salt and sugar dissolve.
5. Pour the brining solution into the jars, making sure to fill them to the top. Screw on the caps and give the jars a hearty shake.
6. Let the jars sit on your counter until cool, about an hour.
7. Place the jars in the fridge. They will begin pickling after 24 hours, but let them sit longer if you want them to be fully pickled.

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