I prefer saving the most rich, desert like beer for the last course. Recently I tried a simply amazing brew called Three Philosophers from Ommegang brewery. A strong, thick, malty ale with interesting cherry notes. This beer would taste wonderful with a chocolate cake that has raspberry or strawberry filling.
Any kind of imperial stout like Storm King by Victory or Old Rasputin by North Coast also rings well with chocolate.
Cheesecake or vanilla ice cream would be delicious with a Framboise lambic by Lindemans.
One of my favorite desert beers that pairs well with many foods (fruit, nuts, chips, cheese and crackers, or something rich and sweet) is Samichlaus. It has a pretty high alcohol content so splitting it with someone would be wise.
Tuesday, October 16, 2007
Saturday, September 22, 2007
Pairing Vegetarian food with Beer, part 3
What food and drink to serve as the main course depends largely upon what is in season- as well as the style of food that was served previously.
Vegan sushi with seasonal veggies or stir-fry and rice would be delicious with an IPA. If you are not an IPA kind of person, try an ESB. Negro Modela would also be nice.
Stuffed portobella mushrooms or fettucini alfredo with spinach match well with an oatmeal stout like Wolaver's or Anderson Valley.
Something heavier like a mushroom stroganoff or vegan loaf with mashed potatoes would hold up to the strong taste of a scottish style ale nicely. Kilt Lifter by Pike is a thick, hearty ale. Skullsplitter is for more adventurous tastes who aren't afraid of a higher alcohol content. This would also make a great beer for those who wish to finish the evening with a lambic instead of something super-strong.
The common theme for dinner ales is something malty and rich, yet still not too rich or overwhelming. Save the imperial stout for desert!
Vegan sushi with seasonal veggies or stir-fry and rice would be delicious with an IPA. If you are not an IPA kind of person, try an ESB. Negro Modela would also be nice.
Stuffed portobella mushrooms or fettucini alfredo with spinach match well with an oatmeal stout like Wolaver's or Anderson Valley.
Something heavier like a mushroom stroganoff or vegan loaf with mashed potatoes would hold up to the strong taste of a scottish style ale nicely. Kilt Lifter by Pike is a thick, hearty ale. Skullsplitter is for more adventurous tastes who aren't afraid of a higher alcohol content. This would also make a great beer for those who wish to finish the evening with a lambic instead of something super-strong.
The common theme for dinner ales is something malty and rich, yet still not too rich or overwhelming. Save the imperial stout for desert!
Thursday, September 13, 2007
Pairing Vegetarian food with Beer, part 2
The second course depends on how elaborate you feel the meal should be.
If you are enjoying a short, yet sweet dinner party/family gathering, a small salad with leafy greens, grated carrot and radishes (or change up the radishes for snow peas or green onions) adorned with a dark vinaigrette or sesame dressing would bring out the flavors of a strong porter wonderfully.
If you and your guests wish to linger over your next beer with something more substantial, try stuffed mushrooms accompanied by Alaskan Smoked Porter or Stone Imperial Porter. A simple antipasta plate with olives, roasted red peppers, crusty bread, and eggplant caponata would also be more satisfying and sophisticated with fine beer.
A nice, heavy beer works well in this course. You'll need some time to digest. Drinking a beer that encourages sipping would also enable conversation to meander more freely, without focusing on just the food.
*Note that if you choose salad as a 2nd course, sharing a 22 ounce beer amongst 3 or 4 people is highly encouraged. Otherwise a 22 ounce beer may serve 2-3 guests.
If you are enjoying a short, yet sweet dinner party/family gathering, a small salad with leafy greens, grated carrot and radishes (or change up the radishes for snow peas or green onions) adorned with a dark vinaigrette or sesame dressing would bring out the flavors of a strong porter wonderfully.
If you and your guests wish to linger over your next beer with something more substantial, try stuffed mushrooms accompanied by Alaskan Smoked Porter or Stone Imperial Porter. A simple antipasta plate with olives, roasted red peppers, crusty bread, and eggplant caponata would also be more satisfying and sophisticated with fine beer.
A nice, heavy beer works well in this course. You'll need some time to digest. Drinking a beer that encourages sipping would also enable conversation to meander more freely, without focusing on just the food.
*Note that if you choose salad as a 2nd course, sharing a 22 ounce beer amongst 3 or 4 people is highly encouraged. Otherwise a 22 ounce beer may serve 2-3 guests.
Sunday, September 2, 2007
Pairing Vegetarian food with Beer, part. 1
Summertime is the bleakest for my husband finding beer to suit his taste. He loves malty, dark beers- imperial stouts, porters, scotch and smoked ales, or sometimes a barley wine or black beer. If an IPA is maltier than hoppy- like Dogfish Head's 120 Minute + 90 Minute IPA's.
What those who purchase beer for restaurants and grocery stores seem to be missing is that there is a place for darker beer over the warmer months. As a matter of fact, I have many friends who shy away from Pale Ales and Wheat Ales and IPA's. However, there are many varieties of foods we eat between spring to early fall that would complement a dark ale.
Having Guiness on tap ubiquitously in place of a more unique dark ale gets old to these folks who like darker ales, too, by the way.
What do I recommend? Let's take a look at what beer would be considered appropriate with warmer weather foods.
Starting with a first course, like soup. We don't usually consider eating soup when it is warm outside, but some soups work particularly well. Think split pea soup. Light enough for the palate to contemplate in the heat, yet subtly rich and complex. A simple tomato soup is also nice. Miso soup...all of these soups will hold their own when paired with a darker ale.
Imagine you are sitting down waiting for the first course. You need a beer that will hold you over, but also agree with your food. A somewhat darker Brown or Black ale would really stand out. Saranac's Black and Tan, Rogue's NutBrown ale, Samuel Smith's Nut Brown Ale or Wolaver's Brown Ale come to mind.
What those who purchase beer for restaurants and grocery stores seem to be missing is that there is a place for darker beer over the warmer months. As a matter of fact, I have many friends who shy away from Pale Ales and Wheat Ales and IPA's. However, there are many varieties of foods we eat between spring to early fall that would complement a dark ale.
Having Guiness on tap ubiquitously in place of a more unique dark ale gets old to these folks who like darker ales, too, by the way.
What do I recommend? Let's take a look at what beer would be considered appropriate with warmer weather foods.
Starting with a first course, like soup. We don't usually consider eating soup when it is warm outside, but some soups work particularly well. Think split pea soup. Light enough for the palate to contemplate in the heat, yet subtly rich and complex. A simple tomato soup is also nice. Miso soup...all of these soups will hold their own when paired with a darker ale.
Imagine you are sitting down waiting for the first course. You need a beer that will hold you over, but also agree with your food. A somewhat darker Brown or Black ale would really stand out. Saranac's Black and Tan, Rogue's NutBrown ale, Samuel Smith's Nut Brown Ale or Wolaver's Brown Ale come to mind.
Thursday, August 30, 2007
Eating in Oneonta
For a small town, there are lots of wonderful places to buy and eat food.
Haven't been in Oneonta long, but found wonderful organic produce at the Saturday market, some yummy hard-to-find natural food stuff at Annie's Bread and Butter. The Green Earth has a good selection of boxed stuff, there is a great shop that has 3 stores in one with fresh herbs and international food. Pizza here is wonderful- thank goodness for New York pizza. My husband said that the Japanese restaurant was really good, Athens is a great place for herbivores and vegetarians, etc. etc.
Hard to focus on one place because I'm new here, but have lots of positive things to say so far.
Haven't been in Oneonta long, but found wonderful organic produce at the Saturday market, some yummy hard-to-find natural food stuff at Annie's Bread and Butter. The Green Earth has a good selection of boxed stuff, there is a great shop that has 3 stores in one with fresh herbs and international food. Pizza here is wonderful- thank goodness for New York pizza. My husband said that the Japanese restaurant was really good, Athens is a great place for herbivores and vegetarians, etc. etc.
Hard to focus on one place because I'm new here, but have lots of positive things to say so far.
Tuesday, July 10, 2007
Two of the Best Things about Moscow, ID
If you are new to the Palouse/Moscow area, check out the Moscow Farmers' Market on Saturdays before noon and make it a staple.
Closes way too early for my taste, but most definitely worth making the trip out of the house- even for a Saturday. Outside food vendors, eclectic mix of crafts and whatnot, lots of organic produce (usually not until June, however), live music, kids running around helter-skelter...a great way to experience Moscow's small community shine.
This is an outdoor Market located right downtown. Parking a few blocks away is smarter...then you will have a chance to check out some local shops.
The Wine CO of Moscow will always have a small place in my heart, so check it out after you visit the Farmer's Market. Excellent selection of beer and wine. The staff is friendly and very knowledgeable. Great imports.
When we first moved to Moscow, this immediately became our favorite haunt. Even though it is locally owned, it is the cheapest place to purchase wine and beer in town.
Please support this business! Can't say enough great things about it. Terry and Dennis really care about their customers. And the beer there is never skunky:) (I have had several bad experiences with skunky beer at OPO wine shop in the basement - quite a few times here, different brands of beer as well- and at Safeway in Pullman- disappointing when you dump $8-$15 of beer down the drain in the course of a night or two).
Long live the Moscow Farmers' Market and the Wine CO!!!!!!!!!!
Closes way too early for my taste, but most definitely worth making the trip out of the house- even for a Saturday. Outside food vendors, eclectic mix of crafts and whatnot, lots of organic produce (usually not until June, however), live music, kids running around helter-skelter...a great way to experience Moscow's small community shine.
This is an outdoor Market located right downtown. Parking a few blocks away is smarter...then you will have a chance to check out some local shops.
The Wine CO of Moscow will always have a small place in my heart, so check it out after you visit the Farmer's Market. Excellent selection of beer and wine. The staff is friendly and very knowledgeable. Great imports.
When we first moved to Moscow, this immediately became our favorite haunt. Even though it is locally owned, it is the cheapest place to purchase wine and beer in town.
Please support this business! Can't say enough great things about it. Terry and Dennis really care about their customers. And the beer there is never skunky:) (I have had several bad experiences with skunky beer at OPO wine shop in the basement - quite a few times here, different brands of beer as well- and at Safeway in Pullman- disappointing when you dump $8-$15 of beer down the drain in the course of a night or two).
Long live the Moscow Farmers' Market and the Wine CO!!!!!!!!!!
Tuesday, July 3, 2007
Sun Dried Tomato Linguine with Spinach
Here is a recipe I made recently:
Sun Dried Linguine with Spinach
by Hope Von Stengel
1 8 oz. jar Marjetti Sun Dried Tomatoes marinated in olive oil
10 oz spinach (frozen chopped and thawed, or fresh, chopped with stems removed)
1/2 large onion, chopped
2 cloves garlic (or one large clove)
20 ounces linguini noodles
1/2 15 oz. can Artichoke hearts (canned in water, not olive oil)
olive oil spray
10 oz. frozen peas
basil
Lightly coat a small frying pan (I like cast iron) with olive oil spray and gently cook the onion and garlic at medium-low or medium heat until soft. Boil water, then cook linguine for amount of time listed on package. Coarsley chop sun dried tomatoes in blender or food processor.
Right before you drain the linguine, add the peas and spinach to the water, sprinkle with a pinch of salt, then drain immediately.
While linguine is sitting in the strainer, turn the stove onto medium-low. Add sun dried tomatoes to the empty pan and place on stove. Break the artichokes into smaller pieces and stir into the tomatoes. Next add onion and garlic, then the linguini noodles. Stir very well.
Sprinkle some salt, pepper, and dried (or fresh) basil onto the linguini mixture. Stir very well again.
Great additions: minced sweet red pepper, hot pepper flakes, diced black olives, more spinach or arugala
Sun Dried Linguine with Spinach
by Hope Von Stengel
1 8 oz. jar Marjetti Sun Dried Tomatoes marinated in olive oil
10 oz spinach (frozen chopped and thawed, or fresh, chopped with stems removed)
1/2 large onion, chopped
2 cloves garlic (or one large clove)
20 ounces linguini noodles
1/2 15 oz. can Artichoke hearts (canned in water, not olive oil)
olive oil spray
10 oz. frozen peas
basil
Lightly coat a small frying pan (I like cast iron) with olive oil spray and gently cook the onion and garlic at medium-low or medium heat until soft. Boil water, then cook linguine for amount of time listed on package. Coarsley chop sun dried tomatoes in blender or food processor.
Right before you drain the linguine, add the peas and spinach to the water, sprinkle with a pinch of salt, then drain immediately.
While linguine is sitting in the strainer, turn the stove onto medium-low. Add sun dried tomatoes to the empty pan and place on stove. Break the artichokes into smaller pieces and stir into the tomatoes. Next add onion and garlic, then the linguini noodles. Stir very well.
Sprinkle some salt, pepper, and dried (or fresh) basil onto the linguini mixture. Stir very well again.
Great additions: minced sweet red pepper, hot pepper flakes, diced black olives, more spinach or arugala
Thursday, June 21, 2007
The Voluptuous Vegan book review
I checked out The Voluptuous Vegan by Myra Kornfeld and George Minot from the library today and was immediately impressed shortly after opening the book. Voluptuous recipes indeed! I didn't know vegan recipes could sound so sensual.
More than 200 gourmet recipes inside. The ingredients are simple, but when I imagine these recipes in my mouth I know the results will be sinfully wonderful. Inside you'll find recipes dishes such as: Warm Chickpea Salad with artichokes and sun-dried tomatoes; hijiki "caviar"; herbed coconut chutney; jalapeno "sour cream"; asparagus potage with garlic "cream"- is your mouth watering yet?
These dishes would make wonderful party entrees or an elegant dinner at home. Very nutritious as well, lots of veggies and different herbs add flavor. None seem high in fat or sugar. Highly recommended! One of the best Vegan cookbooks I've stumbled upon.
More than 200 gourmet recipes inside. The ingredients are simple, but when I imagine these recipes in my mouth I know the results will be sinfully wonderful. Inside you'll find recipes dishes such as: Warm Chickpea Salad with artichokes and sun-dried tomatoes; hijiki "caviar"; herbed coconut chutney; jalapeno "sour cream"; asparagus potage with garlic "cream"- is your mouth watering yet?
These dishes would make wonderful party entrees or an elegant dinner at home. Very nutritious as well, lots of veggies and different herbs add flavor. None seem high in fat or sugar. Highly recommended! One of the best Vegan cookbooks I've stumbled upon.
Wednesday, June 20, 2007
Diet and Nutrition
Lately I've been picking my friends' and families' brains (this has been inspired by countless cookbooks, diet philosophies and alternative health books) about what healthy means. How does our society define physical health?
While meandering through definitions on the web (like Wikipedia) proper nutrition and regular exercise looked like key components.
Regular exercise is almost a given. There are better ways than others to break a sweat, but (for the most part) doing any amount of movement on a regular basis always seems better than none. Good to take the middle road here. Not too little, not too much. That always seemed to work for me, anyway. I know that too much exercise can create a great deal of stress on our bodies, but other than that I'm somewhat clueless.
Diet and nutrition are trickier words even. Raw foods, the USDA food pyramid (which almost everyone I know thinks is incredibly outdated), vegan, vegetarian, macrobiotic, whole foods, low carb, cleansing, detoxing- which diet plan to choose when? How does one approach proper nutrition and healthy eating when there are so many philosophies to choose from?
Most of them sound pretty plauable, as well. I've gone raw for a while, done vegan, wheat-free, vegetarian...I've fasted, detoxed...but I usually go back to a mostly whole foods based diet. Not that I'm saying whole foods is better than any other diet, but it is generally the basis for many other diets I've been interested in.
I will note that my 'back to basics' type of eating habits (foods that aren't processed or fried, are organic and preferably local) make me feel much better than going out to eat, for the most part. Some dining establishments cater to those looking for 'healthier' eats, but usually eating out causes indigestion and bloating.
However, even though whole foods has been making my body feel pretty good lately, I think a cleanse or raw food fast is in order soon. Usually giving my body the ability to (deeply) pay attention to how certain foods and combinations of foods make me feel (at different times) steers me in the best direction.
While meandering through definitions on the web (like Wikipedia) proper nutrition and regular exercise looked like key components.
Regular exercise is almost a given. There are better ways than others to break a sweat, but (for the most part) doing any amount of movement on a regular basis always seems better than none. Good to take the middle road here. Not too little, not too much. That always seemed to work for me, anyway. I know that too much exercise can create a great deal of stress on our bodies, but other than that I'm somewhat clueless.
Diet and nutrition are trickier words even. Raw foods, the USDA food pyramid (which almost everyone I know thinks is incredibly outdated), vegan, vegetarian, macrobiotic, whole foods, low carb, cleansing, detoxing- which diet plan to choose when? How does one approach proper nutrition and healthy eating when there are so many philosophies to choose from?
Most of them sound pretty plauable, as well. I've gone raw for a while, done vegan, wheat-free, vegetarian...I've fasted, detoxed...but I usually go back to a mostly whole foods based diet. Not that I'm saying whole foods is better than any other diet, but it is generally the basis for many other diets I've been interested in.
I will note that my 'back to basics' type of eating habits (foods that aren't processed or fried, are organic and preferably local) make me feel much better than going out to eat, for the most part. Some dining establishments cater to those looking for 'healthier' eats, but usually eating out causes indigestion and bloating.
However, even though whole foods has been making my body feel pretty good lately, I think a cleanse or raw food fast is in order soon. Usually giving my body the ability to (deeply) pay attention to how certain foods and combinations of foods make me feel (at different times) steers me in the best direction.
Tuesday, June 19, 2007
Visiting Eugene, OR- a vegetarian's paradise
Just got back from a short trip to Eugene, OR (we used to live there and love to go there to visit many wonderful friends).
There are soooo many restaurants with vegetarian options in Eugene. One of my favorite places in the world to go out to eat.
Went to a new restaurant called 3 Square. A little more upscale, but they had two vegetarian entrees. The drinks there are fantastic and the service superb. Food was top-notch.
Enjoyed our breakfast/lunch at the Glenwood off of Willamette. Always tons of veggie dishes served there. Can get busy (but the service is generally better than the Glenwood on campus and the new interior at the Glenwood on campus is awful. Think dark brown/maeve /muddy interiors- makes you feel depressed while you eat).
Eugene is so incredibly vegetarian friendly. Sure to delight vegans as well.
There are soooo many restaurants with vegetarian options in Eugene. One of my favorite places in the world to go out to eat.
Went to a new restaurant called 3 Square. A little more upscale, but they had two vegetarian entrees. The drinks there are fantastic and the service superb. Food was top-notch.
Enjoyed our breakfast/lunch at the Glenwood off of Willamette. Always tons of veggie dishes served there. Can get busy (but the service is generally better than the Glenwood on campus and the new interior at the Glenwood on campus is awful. Think dark brown/maeve /muddy interiors- makes you feel depressed while you eat).
Eugene is so incredibly vegetarian friendly. Sure to delight vegans as well.
Wednesday, May 30, 2007
Dining Out (Vegetarian-style) in the Palouse, part two
When we lived in Moscow, ID we also used to visit the Coeur d'Alene brewing co. to eat. Not many vegetarian options, I don't think that there were any vegan options, but the Vanilla Borbon Stout there was very good. Rest of beer selection was somewhat lackluster, but drinkable and they serve cocktails.
The Red Door also has a great beer list, but not many veggie options again...if you are in the Moscow/Pullman area and looking for a nicer dining experience, Swilly's has more vegetarian options than the Red Door and a better menu (even for non-vegetarians). The appetizers at the Red Door are pretty boring- mostly cheese-centered if you are a veggie. Nice atmosphere, though and a great place to have a glass of wine and dessert.
The Red Door also has a great beer list, but not many veggie options again...if you are in the Moscow/Pullman area and looking for a nicer dining experience, Swilly's has more vegetarian options than the Red Door and a better menu (even for non-vegetarians). The appetizers at the Red Door are pretty boring- mostly cheese-centered if you are a veggie. Nice atmosphere, though and a great place to have a glass of wine and dessert.
Monday, May 28, 2007
Dining Out (Vegetarian-style) in the Palouse, part one
Eating out is one of my family's favorite activities. We don't eat out all of the time, but I enjoy having a break off from cooking occassionally. Soren and Joe also get to a chance to eat a dish that I wouldn't normally cook. Finding good beer on tap is also bonus, if we are that lucky.
As I'm leaving the Moscow, ID/Pullman, WA area and trekking to the other side of the country, I'd like to leave a few comments about places to eat here. Eventually, I'd like to have entries about different places to eat at around the country.
If you are looking for a casual lunch with no alcohol, the Moscow Food Co-op fares well for vegetarians and sometimes vegans. The menu rotates and the food is never awful. Sometimes I get a little bored by the choices, however. Tons of espresso, smoothie and tea options that are usually quite good.
Mikey's Gyros is my favorite cheap place to eat that has a good variety of vegetarian options in this area. Sometimes a good beer resides on tap. Vegans wouldn't find it impossible to eat at. Closes earlier in the evening (around 8, I think) but has great atmosphere and fast service (usually). A good place to hang out with friends. The Greek Sampler is my favorite. They have a great small salad.
More later......
As I'm leaving the Moscow, ID/Pullman, WA area and trekking to the other side of the country, I'd like to leave a few comments about places to eat here. Eventually, I'd like to have entries about different places to eat at around the country.
If you are looking for a casual lunch with no alcohol, the Moscow Food Co-op fares well for vegetarians and sometimes vegans. The menu rotates and the food is never awful. Sometimes I get a little bored by the choices, however. Tons of espresso, smoothie and tea options that are usually quite good.
Mikey's Gyros is my favorite cheap place to eat that has a good variety of vegetarian options in this area. Sometimes a good beer resides on tap. Vegans wouldn't find it impossible to eat at. Closes earlier in the evening (around 8, I think) but has great atmosphere and fast service (usually). A good place to hang out with friends. The Greek Sampler is my favorite. They have a great small salad.
More later......
Thursday, May 24, 2007
Vegetarian for Everyone
Hello All,
Been thinking for a while that I'd like to have a space to discuss all things vegetarian.
I'm moving in a few months and decided that this would be a perfect time!
Interested in all topics and diets vegetarian or vegetarian related- vegan, juicing, raw, macrobiotics, recipes, holistic health, food & mood connections and more.
Been thinking for a while that I'd like to have a space to discuss all things vegetarian.
I'm moving in a few months and decided that this would be a perfect time!
Interested in all topics and diets vegetarian or vegetarian related- vegan, juicing, raw, macrobiotics, recipes, holistic health, food & mood connections and more.
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