Food and Beer Pairing: Part I

Beer and Food pairing isn’t a new concept, those in the know have been talking about it for years. But now, it’s more widespread. People are realizing the nuances of each brew, and noticing that perhaps maybe there are bevvies that go better with particular dishes.  I’m by no means a beer expert – I rely on the Hoppily Ever After blog for that! But being a foodie, I’m always interested in hearing more about flavour pairings and how I can make my food taste even better.  Recently, I’ve done a lot of foray-ing into the Food and Beer Pairing scene (with Jessica and Josh, the Hoppily crew), and I’ve been really impressed so far. It started out with the Brewer’s Plate event in Toronto, and then led to a whole beer and food pairing meal with. 

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Brewer’s Plate was quite the party. The event: A rock music theme (wear your favourite band shirt) and many booths with a Craft Beer sample to choose from and a food mini sample to pair with it. Plus it was all for charity!

(More details about the event HERE)

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Back to the pairing dinner.

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I have an obsession with cookbooks. There, I said it. At the moment, I’ve got over 75 cookbooks, but my weapon of choice is vintage cookbooks, to be specific. There’s something about the worn pages with unidentifiable food stains from years past, somewhat weird ingredients to the modern folk (like lard) but always overall simple recipes, that just warms my heart. Lately, I’ve been particularly attached to one certain series – The Time Life Foods of the World series. Since Jessica and I both have a German background, we decided that “The Cooking of Germany” recipe book would be perfect for our first pairing meal.

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We chose to make two dishes from the cookbook and purchase one dessert. Here’s what we made and paired:

French-Bean Salad (Click HERE for the RECIPE) with Black Oak’s Beat the Heat
Read more about the pairing at Hoppily Ever After 

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Pork Chops with Knackwurst and Potatoes (Click HERE for the RECIPE) with Old Tomorrow’s Track 85
Read more about the pairing at Hoppily Ever After 

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PURCHASED Apple Strudel from Denningers with Refined Fool’s My Cousin Knows the Drummer
Read more about the pairing at Hoppily Ever After

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Interested in learning more about pairing food and beer? We’ll be doing more of these series within the coming months PLUS are planning two special events for October’s NOSH Week – one being a Food and Beer Pairing Tour in the city of Hamilton! More details and ticket info coming soon.

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RECIPE: Bohnensalat

This recipe was a part of our Food and Beer Pairing meal, which you can read more about HERE. The basis of it was taken from vintage cookbook: Time Life Foods of the World – The Cooking of Germany. Certain things have been simplified, or edited to make it more “modern friendly”.

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Enjoy!

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Bohnensalat
(French-Bean Salad)
Serves 4

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1 to 1 ½ tablespoons red- or white-wine vinegar
2 ½ tablespoons olive oil
1 ½ teaspoons salt
Freshly ground black pepper
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped parsley
1 lb. fresh French beans
1 sprig fresh summer savory, or ¼ tsp dried summer savory

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1. In a small bowl, vigorously beat together (with a whisk) the vinegar, oil, 1 tsp of salt and a few grindings of the pepper. Blend thoroughly.
2. Mix in the dill and parsley.
3. Set a cover on the bowl and set aside the mixture.
4. Cut the ends of the beans and cut them into 2 inch lengths.
5. In a medium-sized saucepan half filled with water, add the rest of the salt, savory and bring to a boil over high heat then drop the beans in by the handful.
6. Bring the water back to the boil, reduce the heat to medium-low and boil the beans (uncovered) for 10 to 11 minutes, until tender but still slightly firm. Do not overcook them.
7. Drain the beans through a colander and for a few seconds, run cold water over them to stop cooking.
8. Spread thee beans on paper towel and pat them dry.
9. Place the beans in a large mixing bowl and pour the dressing over top.
10. Stir the beans until they are all coated thoroughly. Taste for seasoning and chill for 1 hour before serving.

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RECIPE: Schweinskoteletten mit Knackwurst und Kartoffeln

This recipe was a part of our Food and Beer Pairing meal, which you can read more about HERE. The basis of it was taken from vintage cookbook: Time Life Foods of the World – The Cooking of Germany. Certain things have been simplified, or edited to make it more “modern friendly”.

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Enjoy!

Schweinskoteletten mit Knackwurst und Kartoffeln
(Pork Chops with Knackwurst and Potatoes)
Serves 6

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2 ½ teaspoons caraway seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper

6 centre cut loin pork chops, cut ½ inch thick
2 oz flour
1 oz lard
½ lb knackwurst sliced into ¼ inch rounds
3 oz coarsely chopped onions
2 oz coarsely chopped scraped carrots
2 oz coarsely chopped celery
3 small sweet gherkins, drained, rinsed in cold water, and finely chopped
⅜ pint chicken stock
4 large boiling potatoes (about 1 ½ lb) peeled and sliced into ⅛ inch rounds
6 medium-sized tomatoes, peeled, seeded and coarsely chopped or substitute 2 1-lb cans whole-pack tomatoes, drained and chopped

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Create a mixture of the caraway seeds, salt and pepper. Firmly press the mixture onto both sides of the pork chops. Dip the chops in flour and shake off the excess.

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In a large heavy saute pan melt the lard over a high heat until it splutters. 

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Put the chops into the pan and brown them for about 5 minutes on each side. Turn them carefully, so that the meat browns evenly without burning. 

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Place the pork chops on a plate and set aside.  In the pan, add the knackwurst, onions, carrots, celery and gherkins to the remaining fat in the pan. Over a moderate heat, cook for 5 minutes stirring frequently. Put the chops back in the pan and pour the stock overtop. It should come to the top of the meat without covering over them.

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Add stock or water if necessary. Over the chops, arrange the potato slices evenly. Cover the chops completely with the potatoes and then scatter the chopped tomatoes over top.

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Over a high heat, bring to a boil. Reduce to low and cover the pan. Simmer for 45 minutes until the potatoes and chops can be pierced with the tip of a sharp knife and show no sign of resistance. Serve directly from the pan.

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