You may know that I don’t often drink alcohol…and by not often, it’s pretty much never. I was going to have some of the champagne at our wedding during the toast…but when it was time to take a sip, there was a fly in my glass! Eek! So, yeah, not even then. But, this doesn’t mean that I don’t like to use it. We always have alcohol around, whether it is for making ice cream or vanilla extract, for stews, or even desserts, I enjoy using it. I came across two recipes that both used dark beer, and they were perfect to make in the same day to make the most of a large bottle of beer. (One difficulty I run into is buying a single beer at a store. It’s hard to find ones that aren’t ginormous.)
By the way…if this post looks familiar, it is probably because I was writing it near the end of December and forgot to change the year before I scheduled it. Oops! So some of you got an email about it. Well….it is up now. 🙂
When my dad and M visited us, they bought some tasty sausages. Since then, I have only been buying these sausages for our Italian nights. On a recent visit to the store, I decided to pick up their bratwurst sausage and give it a try. I came across this easy recipe, and they turned out so good! It all cooks in one pan. I was nervous that my cast iron skillet wasn’t large enough, so I used the Dutch oven. It worked just fine, and I would probably use it again (just to avoid a mess). Unfortunately, I was too excited to eat and didn’t take extra pictures of the finished product. We ate them on toasted Hoagie rolls with a bit of mayonnaise and they were so good!
Not too long ago I shared a beef stew recipe. K really wanted a beef stew with beer. While I was planning our dinner for the week, I came across some similar recipes with beer and decided to do a version of the one I made before, but with a couple changes. This one might have required a bit less work. Just a bit. All in all, they were similar, but I enjoyed it and had improved my beef stew technique in making this. Now I can say I have mastered the basic beef stew! I used a Newcastle Brown Ale because that is what I was able to find for a decent price (we’re not beer drinkers), but you could play around with different varieties and find your favorite.
Now, it’s not mandatory, but I do recommend this stew with mashed potatoes. It is a bit runny, so you might need a bowl, but it works so well poured over the fluffy potatoes.
This recipe appealed to me in my rainy season stupor in Seattle. Of course, by the time I made this recipe we began having sunny weather, but oh well. I wanted it, so we had it. There are a few problems with this dish. Basically, you need to be around for it (unless you’re okay leaving the oven on while you’re gone), and you have to smell it that whole time while being super hungry. Or maybe that’s only if you decide to workout before prepping dinner and then feeling really weak with hunger. Hopefully you will make better choices than I did for this.