Monday, November 23, 2009

Weekend fare

Mirepoix of onion, red bell pepper, chopped tomato, garlic, Spanish chorizo and Spanish (smoked) paprika. Add chicken stock, and a cup or so of Belgian Blonde Ale ('twas Dieu du Ciel! Derniere Volonte). Add lots o' mussels, steam for a few minutes until done, remove mussels and reduce sauce by half. Add a dash of whipping cream, and serve over a bed of warm wilted spinach with warm chewy garlicky bread for dunking.

The beer to accompany this feast was Bruery's Saison Rue, a rich saison made with rye. The rye added a depth that worked wonderfully with the chorizo, tomato and paprika.

Dessert- Bell's Expedition Stout for Mr Cicerone (always a winner), and Ken Schmidt/Stone/Maui Kona Macadamia Coconut Porter for me. (Unfortunately not available here at this stage). This is a delicious beer with coffee in the nose, coffee, chocolate and what I would call "drinkability" in the taste, and coconut in the finish.

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