Vegetarian Cooking With Beer
Here's my take on some healthy foods that pack
plenty of flavor.  Try these easy to cook recipes
and you won't be disappointed.  And of course,
don't forget my golden rule -
when in doubt use more beer!
Ale Mac & Cheese

INGREDIENTS
1 pound dried conchiglie (shell-shaped) pasta
2 tablespoons extra virgin olive oil
1 cup grated Pecorino Romano cheese
1/2 cup blue cheese crumbles
1 (16 ounces) container cottage cheese
1/4 cup finely chopped flat-leaf parsley
1/2 cup strong ale
Salt and pepper, to taste



Directions
1. Cook pasta according to package directions. Drain.
2.  Mix ale,oil, Romano cheese and blue cheese.  
3. Gently heat until cheese is fully melted into the ale.
4.. Transfer pasta mixture to a large bowl, add thecheese/ ale mix,
cottage cheese and parsley and toss to combine.
4. Taste first, then season with salt and pepper..
Pale Ale Paella

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup uncooked jasmine or basmati rice
1/4 teaspoon saffron strands
1 (14 ounces) can whole tomatoes, drained
1 small green bell pepper, cored, seeded and chopped
1 small yellow bell pepper, cored, seeded and chopped
1 cup frozen lima beans
2 cups pale ale
1 cup frozen peas
Lemon wedges for garnish


Directions

1. Heat oil over medium heat in a large skillet. Add onions
and garlic and cook for 3 minutes.
2. Add rice and saffron and continue to cook, stirring
constantly,  for 1 minute more.
3. Add tomatoes and stir to break up with a large spoon.
Add peppers and lima beans and cook, stirring, for 1 minute more.
4. Add beer and bring to a boil, then reduce heat to a simmer.
5.  Cover and cook for 10 minutes. Check to see if more liquid is needed
to prevent sticking. If so, add about 1/4 to 1/2 cup pale ale, then
cover and cook another 5 minutes.

Stir in peas and cook until just tender and liquid is absorbed. The rice should
not be over-cooked, but just slightly al dente. (If not tender enough, you may
add a bit more beer and continue cooking.) Serve garnished with lemon
wedges. For more protein top with grilled tempeh
Chocolate Stout Cake

INGREDIENTS
Cake 2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Directions

1. Preheat oven to 350°F. Butter three 8-inch round cake pans with
two-inch-high sides. Line with parchment paper. Butter paper.
2. Bring 2 cups stout and 2 cups butter to simmer in heavy large
saucepan over medium heat.
3. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large
bowl to blend. Using electric mixer, beat eggs and sour cream in
another large bowl to blend.
5. Add stout-chocolate mixture to egg mixture and beat just to combine.
6. Add flour mixture and beat briefly on slow speed. Using rubber
spatula, fold batter until completely combined.
7. Divide batter equally among prepared pans. Bake cakes until tester inserted
into center of cakes comes out clean, about 35 minutes.
8. Transfer cakes to rack; cool 10 minutes.
Turn cakes out onto rack and cool completely.
Give these recipes a try and you won't be
disappointed.  They are quick, easy, and fun to cook.  
And remember, when in doubt just use more beer!
Be seeing you.....
J. R.  Attamante
For outstanding beer and vegetarian food J.R. Attamante recommends the
Gaslight Brewery and Restaurant, 15 So. Orange Ave, South Orange, NJ
For vegertarian food at a BYO try The Loving Hut,  538 Rt. 10, Ledgewood, NJ
J.R. Attamante  -  wine, beer and culinary writer
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