beer Archives | Page 2 of 2

Guinness Braised Kale with Roasted Potatoes and Poached Eggs Recipe

March 13, 2013

It’s that time of year. The time when food bloggers everywhere pull out the Guinness, Bailey’s, Jameson and potatoes to create an Irish-inspired recipe for St. Patrick’s Day. I’m no exception.

If you’ve read my blog much at all you know that Ireland has a special place in my travel-loving heart. I’ve had the opportunity to visit three times, exploring gorgeous landscape, overdosing on amazing food and drink and even meeting bloggers. So I can’t let March 17 pass without making something that uses a few flavors from Ireland. I’m always tempted by the incredible desserts that pop up on other blogs, but I decided to go savory. This is a super simple meal, but the Guinness adds a deep flavor to the kale that tastes so good with the eggs and potatoes. Bonus, it’s perfectly suitable for breakfast, lunch or dinner.

Guinness Braised Kale with Potatoes and Poached Eggs via @Lori_Rice

Click To Tweet

Guinness Braised Kale with Roasted Potatoes and Poached Eggs

Makes: 4 servings

Ingredients

10-12 red or white new potatoes, quartered
2 tbsp extra virgin olive oil, divided
2 tsp dried dill
½ tsp sea salt
¼ tsp ground black pepper

1 lb. kale, stemmed and chopped
3 cloves garlic, minced
¼ cup Guinness Extra Stout beer
¼ tsp sea salt

4 poached eggs

Prep

Preheat the oven to 425 degrees F.

In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, dill, sea salt and black pepper. Stir to coat the potatoes with the oil and spices. Transfer the potatoes in a single layer on a baking sheet.

Bake for 15 minutes. Remove from the oven and stir the potatoes. Return to the oven and bake 15 to 25 more minutes, or until the potatoes are tender with crispy edges.

While the potatoes are baking you can prepare the kale. Heat the remaining tablespoon of oil in a large skillet over medium-high. Add the kale and garlic. Cook for about 1 minute, stirring to coat the kale in the oil.

Add the beer. Cook 30 seconds more, or until the kale begins to wilt. Remove from the heat and stir in the sea salt.

To assemble, divide the potatoes into 4 serving bowls, top with ¼ of the kale and finish it off with a poached egg. Serve warm.

I leave you with two short PSAs for this Irish holiday that we all enjoy so much in the States. # 1 It’s St. Paddy’s Day, not St. Patty’s Day. I learned this just a few short years ago, but definitely click on that link. #2 Skip the green beer and order a Guinness (or a Kilkenny, or a Smithwicks, or a Bulmer’s Cider).

Sláinte!

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes or images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Beer Cheese Tomato Soup Recipe

August 2, 2012

When it comes to soup, tomato is my favorite. Before your mind jumps to visions of cans and concentrates, allow me to explain. Homemade tomato soup with fresh spices, splashes of balsamic vinegar and wines, and olive oil is what I’m talking about. I love it straight with basil, but sometimes I like to get fancy.

Enter beer cheese.

Okay, so maybe it’s not fancy, but it is a Kentucky staple. There is even a festival at which I had the opportunity to judge the competition last year. If you are unfamiliar, there are as many recipes as people who love it. But to simplify, it is cheddar and beer turned cheese spread. I’ve grown to love it, and I can no longer imagine a tailgate at a football game or at the horse track without it.

So when I was thinking about tomato soup for this round of the Tomato Love Recipe Exchange, I first considered beer. Then I considered cheddar. Then, well, why not?

This recipe experiment is a winner. The mild tang of beer and the sharpness of cheddar pop with the sweet tomatoes. I may no longer be able to have tomato soup without beer cheese!

Beer Cheese Tomato Soup Recipe

2015-06-30 09:00:37

Makes: 4-6 servings

Write a review

Save Recipe

Basic Beer Cheese

4 oz. block of sharp cheddar cheese, shredded
2 tablespoons chopped onion
1 clove garlic, peeled
1 tablespoon hot sauce (I used sriracha)
1 teaspoon Worcestershire sauce
¼ cup beer (any variety, I like to use lagers)

Tomato Soup

1 tablespoon olive oil
¼ cup chopped onion
3 cloves garlic, peeled and minced
4 lbs. tomatoes, cored and chopped
2 tablespoons dried basil
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon crushed red pepper
¼ teaspoon ground black pepper

Instructions

To make the beer cheese, to a small food processor add the cheddar cheese, 2 tablespoons of onion, 1 clove garlic, hot sauce and Worcestershire sauce. Pulse for 10 to 15 second intervals until the ingredients are blended. Pour in the beer and continue to pulse until it reaches a spreadable consistency. Set aside.
To make the soup, in a 4 to 5-quart soup pot, heat the olive oil over medium-high. Add the 1/4 cup of onion and 3 garlic cloves. Cook for 2-3 minutes, until the onions soften. Add the tomatoes. Reduce heat and simmer, stirring often, for about 15 minutes.
Once the tomatoes begin to break down, remove the pot from the heat. Use an immersion blender (or transfer in batches to a blender) to puree until smooth.
Stir in the basil, sugar, salt, red pepper and black pepper. Return to the heat and simmer 2-3 minutes. Stir in the beer cheese. Serve warm.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Barbecue Kale and Onion Pizza

January 31, 2012

I remain a kale fan even a few years after writing this post. The leafy green does beg for creativity and this barbecue kale and onion pizza is the perfect solution. The kale is braised in beer before being baked over a whole wheat cornmeal crust with barbecue sauce and two kinds of cheese.

Barbecue Kale and Onion Pizza | Fake Food Free

We eat so much kale that using the green in creative ways has become the ultimate challenge for me. I buy loads of it and then think – hmmm, what can I put kale in today. Soups, salads, smoothies, omelets? I haven’t taken on dessert yet, but it could be coming. One cannot underestimate kale’s versatility.

The super bowl won’t be a big deal for us this year. Well, except for the food. I’ll sit down and watch the game (or just the commercials), if it means I get to make game food. So my latest challenge was to get kale on the super bowl snack table.

I think I may have succeeded.

What, no kale? How about if it is cooked in beer and put on a pizza with barbecue sauce? Yes, I can see you may be coming around a bit to the idea.

Kale gives this pizza a hearty twist that really eliminates the need for heavy meats. It’s a great way to switch things up from bbq chicken pizza or standard pepperoni.

Barbecue Kale and Onion Pizza on a Whole Wheat Cornmeal Crust

Makes: 4 to 6 servings

Ingredients
1 Whole Wheat Cornmeal Crust, rolled to about 16 inches, or divide into 2 to 4 smaller pizzas (recipe below)
1 tablespoon extra virgin olive oil
1 small onion, sliced
2 cloves garlic, minced
4 cups fresh kale leaves, chopped
¼ cup beer (ale works well)
½ teaspoon salt
¼ teaspoon ground black pepper
Pinch of smoked sweet paprika
¾ to 1 cup barbecue sauce (I use a local sauce, Kentucky Smokin’ Grill)
4 oz. sharp cheddar cheese, shredded
4 oz. whole milk mozzarella, thinly sliced
Crushed red pepper

Prep

Preheat the oven to 425 degrees F.

Heat the oil in a large skillet over medium-high. Add the onion and garlic. Cook, stirring often, for about 3 minutes. Add the kale and turn to coat in the oil. Carefully add the beer. Simmer the kale 3 to 5 minutes, until it begins to wilt. Add the salt, pepper and smoked paprika.

Place the crust on a baking sheet or pizza pan that has been greased with olive oil and sprinkled with cornmeal. Spread the barbecue sauce over the crust. Sprinkle ½ of the cheddar cheese over the sauce. Divide the kale evenly over the crust. Place the mozzarella cheese over the kale and top with the rest of the cheddar cheese. Sprinkle with crushed red pepper, if desired.

Bake for 15 to 20 minutes, or until the cheese begins to bubble and brown. Remove from the oven and allow to cool 2-3 minutes before slicing. Serves about 4-6.

Whole Wheat Cornmeal Crust

Adapted from Spelt Pizza Dough by Food Embrace

Ingredients

1 cup warm water (about 110 degrees F)

1 tablespoon active dry yeast

1 tablespoon mascavo sugar (or brown sugar)

1 cup yellow cornmeal

2 cups white whole wheat flour

1 tablespoon extra virgin olive oil

Additional water: 3 to 5 tablespoons

Extra olive oil

Prep

Dissolve the yeast in the warm water and stir in the sugar. Set aside and allow the yeast to bloom, about 5 minutes.

In the bowl of an electric mixer with a dough attachment, combine the cornmeal, flour and olive oil. Turn the mixer on low, and slowly add the yeast. Add the additional water, 1 tablespoon at a time until the dough comes together and is smooth, but not sticky.

Once a dough ball is formed, remove it from the bowl and gently knead it on the counter top to form a smooth ball. Place the dough ball back into the bowl and coat it lightly with olive oil.. Allow to rise in a warm place for 1 hour before pressing and rolling into the pizza crust.

Pin It

Kentucky Bourbon Barrel Ale & Pretzel Caramels

December 23, 2010

These caramels need few words, so I won’t provide you with many.

I found this recipe several months ago and have kept it tucked away in my arsenal of holiday baking ideas. I decided to make them this week and use one of our favorite beers brewed in downtown Lexington – Kentucky Bourbon Barrel Ale. It is an ale aged in oak barrels that were previously used to age bourbon.

This was my first time making caramels and I practically did a happy dance in the kitchen when I realized they were setting up correctly.