The exchange selections continue! This selection is a unique winter beer brewed in an ode to the evergreens. Uinta sought out to create flavors that remind us all of the forest in the winter. Pine cones, snow-capped trees, and the crackling of a fire – sounds great, right? Check it out.
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“SHITAKE mushrooms, that was close!” While I may not coin the phrase, I am coining the dish. As I stated, we have A LOT of mushrooms right now (shitake and oyster). In our quest to shroom-dome, we went to one of our go-to veggie dishes: Mushroom Stroganoff. When made right, beef stroganoff is considered a classic dish with a creamy and savory flavor profile. Of course, we’re all trying to be healthy in the new year, so why not replace the beef with mushrooms? Better yet – the fancy kind of mushrooms.
When we did this before, we would get the typical dark gravy from normal mushrooms with the subtle earthy flavor of mushrooms. This time, we have strong earthy flavors of the shitake and a creamy, almost sweet flavor of the oyster mushrooms. Together, with egg noodles and creamy goodness, we may not need to make beef stroganoff again! Try it out – you’ll even enjoy the leftovers.
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“Built specifically not to last.” Stone has regularly released their freshest IPAs for us to enjoy WHILE STILL FRESH. February’s brew is “Enjoy by 2/14/2017” Chocolate and Coffee IPA. While many think of the citrus undertones of hops, the right hops can also be paired with flavors such as chocolate. Here’s what we thought…
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I’ll admit it – we don’t always finish the entire bottle of wine. Sad, I know. Then, we’ll get into something else like beer or booze, and suddenly about one glass of wine has been sitting in the bottle for at least a week. We try another wine, and another glass sits in that bottle. The problems of a first world citizen… Well, here at ES, we look to solve those first world problems, which is why we bring you the top things to do with your old wine.
1. Make Vinegar
Your mother makes good vinegar. But really…you can make your own vinegar with just some old wine, “mother,” cheese cloth, and a glass vessel of the appropriate size. If you have a party where there is left over wine, or tasted a few wines, you can even mix them together to fill a bottle and then use that to create your own homemade vinegar. Or, you can buy a bottle of wine to make vinegar (I vote for the other option). Once you get your mother, add the wine, let it sit, add more wine, let it sit, add more wine, let it sit, wait a month.
While this is not necessarily the “spoiled wine” route, let’s be real – nobody ever finishes a bottle of port. Wine and figs all in one! I’m typically not a fan of port, but I think I could get behind this – no matter what season!
3. Roasted Pork Loin Over Pumpkin Risotto
I know we’ve seen this one before, but it’s important to point out that even white wine can be used in cooking!
It won’t be as easy for your friends to call you an old person with this drink. Instead, they’ll be like, “oh shit, your so cool!” …Maybe not, but it’s good.
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The wife and I live in a geographic location very famous for mushrooms. It has its pros and cons. We have grown used to the fresh smell of manure on any day at any time. However, we have also come accustomed to cheap-ass mushrooms that have great flavor. We are so spoiled. Or so we thought.
We heard a random knock on our door this weekend and I opened it to one of my wife’s former co-workers with a box full of shitake and oyster mushrooms. We thought we were mushroom snobs before with our $2.50 5 pound bags of white, portabella, and crimini mushrooms. But this took it to a new level. “Just let me know when you run out,” she says. Oh…we will. Clearly, you’ll be hearing more about mushrooms in the coming weeks. Tonight was an easy one – a quick yet sophisticated flatbread.
“A Fungus Among Us” Mushroom-Balsamic Flatbread
Ingredients
Cooking
Preheat oven to 375 or directed temp.
If you really like it crispy, pre-bake the flatbread before putting all the toppings on and then bake again. Goes well with a nice big glass of your favorite red wine. This meal is an EASY way to make a nice dinner after work in little time. One flatbread was actually pretty filling for me and I would definitely have it again. Reheats well for the next day’s lunch as well.
Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.
Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.
Braised Hunter’s Chicken
Ingredients
Recipe
Pre-heat oven to 325
I’m behind. Apparently I’m so well known for enjoying beer and booze that everyone decided to get me just that for Christmas. Not that I’m complaining – I have at least two cases of beer that are still waiting to be cracked open. I finally got to opening my winter exchange box and I’m starting to pick my favorites. Off to our first brew – the Shiner Winter Cheers. Shiner Winter Cheers is known as a class winter brew with powerful fruity notes. Here we go…cheers!
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On occasion, my wife and I like to pretend we are well-to-do snobs that get bored easily with all the money we have. We are lucky enough to be surrounded by various wineries, so we go every now and then for tastings (and always end up buying some wine). One weekend while at the shore, we stopped at a place in South Jersey. They had all kinds of different wines and an almond wine particularly “struck our fancy.” We were both surprised by how much we liked it. Additionally, the winery advertised that it goes very well in an Almond Joy Cocktail. BONUS.
We’ve been saving it for a time that others will enjoy it, knowing that neither of us will be able to kill a bottle of Almond Joy solely by drinking Almond Joy Cocktails. That day finally came. Almond Joy Cocktails all around! While I didn’t think it tasted exactly like an Almond Joy, others did. I did taste all components, just not as an Almond Joy. Maybe it is because I have a such a refined palate…yes. Anyway, try it out for yourself and let us know what you think!
Almond Joy Cocktail
2 parts almond wine
1 part coconut rum
1 part chocolate liqeuor
Add all ingredients to a mixer. Add ice. Shake well. Pour into the fanciest and prettiest cocktail glass you have. Call it your own recipe. Impress your friends.
DAMNIT. I’ve finally succumbed to the Kale trend. I will eat the brittle green leaves in various dishes (never juice though – never). I particularly enjoy creamed Kale. But I can appreciate the nutritional value and even the flavor of Kale when it is done right. So there…I’m putting my white flag up halfway to the trendy, hipster, “eat green, eat clean” health food nuts. But again – no juice. Anyway, here are our top 10 Kale dishes to try out.
10. Red Quinoa Butternut Squash Stew
Now look at this fine kale specimen. It includes the tastes of kale, complemented by savory flavors. However, the rough green leaves are not poking your eye out. Bonus: it tastes delicious.
9. Smokey-Sweet Autumn Breakfast Hash
I am a breakfast lover. I believe anyone who is not is wrong. This keeps breakfast satisfying while also giving a nice boost of fiber.
This salad is great on a fall or winter day and you’re running out of proteins in the freezer.
The ONLY way I will eat or attempt to make kale chips.
Why not add some sprouts and carrots to your kale and nuts? Huh?
Think of this as a side to braised beef or short rib. Salivating? You should be.
Wonky Wonderful
Now THIS is what I’m talking about. Put kale in a delicious muffin. Call it healthy. Win. Check it out at Wonky Wonderful.
Julie’s Eats & Treats
3. Cheesy Bacon Kale Stuffed Chicken
“What’s for dinner tonight” sometimes make me run for the salad bag and seeking out some chicken in the freezer. But this is a recipe that’s easy to implement. It may even impress. (Via Julie’s Eats & Treats)
The Roasted Root
Beet hummus, garlic hummus, pepper hummus, the list goes on. Why not try some garlic kale hummus this time? (Via The Roasted Root)
Just A Taste
1. Garlicky Kale and Bacon Pizza
We typically have some pizza dough, pizza sauce, and mozzarella cheese in the fridge/freezer for those days we feel lazy. But sometimes a plain cheese pizza is not enough. How ’bout these kale leaves? (Via Just A Taste)
Alright kids; number two from my beer trade is a black IPA. Black IPA sounds odd to many people. What it means is that it is a beer that keeps the “integrity” of an IPA, but also has the malty profile of a dark beer. Black IPAs come in many different shapes, sizes, and flavors. For me, the key to a quality black IPA is having the hop-forward flavor without losing the dark color of the beer and the sweet malt flavor of a dark beer. Some will go too many hops or too little hops. The key is balance (kind of ironic in an IPA). Imperial Oak Brewing Company offers us a black IPA weighing in at 90 IBUs (pretty average for an IPA). Anyway, here’s the flavors!
ABV:9%
Tasting Notes:
Appearance: Black, nearly opaque with tan head
Aroma: Hops and biscuity
Taste: Roasted malts in the front – mixture of coffee and bitter chocolate, followed by strong hop flavor. Hop bitterness holds throughout, balanced by the roasted malt flavor. Slight notes of caramel in the back end.
Mouthfeel: Smooth and creamy mouthfeel.
Overall: Definitely an above average black IPA. The flavors are well thought-out and keep me wanting more after each sip. Has the definite profile of an IPA with the roasted malty flavor typically coming from such a dark beer.
Endless Rating: 4.25/5 Suds
Endless Pairings:
Cheese: Buttermilk Blue with crustini, grapes, and dried apricot
Appetizer: Buffalo Wings
Entree: Grilled pork chop with spinach and acorn squash
Dessert: Chocolate cake
Cigar: CAO Sol