Friday, April 15, 2011
no-knead bread which utilizes a small quantity of beer and I also devised a white cheddar cheese, beer, and broccoli soup. For this soup I utilized a local cheese from the Willamette Valley Cheese Company. I love their cheeses and try to buy them whenever I can. They are so flavorful, particularly this Farmstead Cheddar and I like to buy locally made products whenever possible.
Thanks so much to the New Belgium Brewing Company for inspiring me to cook with beer. I will do it again very soon!
White Cheddar Cheese Beer Soup
1/2 c. flour
1/3 c. butter
1 garlic clove, pressed
1 tbsp. grated shallot
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. white pepper
3 c. chicken broth
1 1/2 c. half & half
1 c. beer
2 cups of broccoli flowerettes, steamed
16 oz. shredded sharp white Cheddar
In large saucepan melt butter; stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
As part of the Foodbuzz Tastemaker Program, I received a stipend to purchase products from the New Belgium Brewing Company.
Friday, April 8, 2011
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter
1/2 cup water
2 large eggs, lightly beaten
Preheat oven to 400 degrees F. and place rack in center of oven. Line a baking sheet with parchment paper.
In a bowl sift together the flour, sugar and salt. Set aside.
Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 6 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.