Pairing Vegetarian food with Beer, part 4

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.

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!

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.

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.

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.

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!!!!!!!!!!

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