Sam Adams Cream Stout - Adventures in Beer

Sam Adams Cream Stout - First, I would like to mention that Sam Adams Imperial Stout is one of my most favorite beers, period. That being said, their cream stout is merely just fine. I don't dislike it but it's nothing special. No fun notes on the tongue, nothing dazzling or strong, but nothing bad either. I won't be purchasing it again, but I don't mind having four more to drink in the fridge, you know what I mean?

 Sam Adams Octoberfest 2009

Coffee House Porter - Adventures in Beer

Coffeehouse Porter, Berkshire Brewing Company - whoopsy! Be careful when you drink this as I believe it has some real caffeine in it and all that. It tasted delicious, even if it did keep me up late. This was for the better, though, since Season 3 of Dexter expired On Demand yesterday, so I was able to catch the last three episodes before they disappeared to DVD land.

This porter has a thick, sweet taste. It's toasty, as well.

(Note the entry's time stamp. I'm up late tonight because the non-drowsiness of Advil Cold and Sinus is just as effective as the decongestant for me. But I took it anyway, since I didn't want to have a headache throughout my shift at work.)

http://www.berkshirebrewingcompany.com/coffee.html

Adventures in Beer - a new series

Beer is the new wine. That is, as complex and fun and different as wines tastes, and sophisticated, so does beer, nowadays.

So, here's a running list of my adventures in beer:

right now: Brooklyn Brewery Black Chocolate Stout - even though "chocolate" is in the description, it's not sweet at all. It has the same mouth feel as very dark semi sweet chocolate. http://www.brooklynbrewery.com/beer/ Click on the Black Chocolate Stout

last week: Arrogant Bastard Ale - hard, hoppy, tangy and fun. Their label reads like Dr Bronner's soap label, all manifest-y and whatnot, and it's an arrogant manifesto, too, with a little dig, I believe, at my beloved Sam Adams. It reminds me of the poetry in-fighing, to be honest. And I just want to say, Stone Brewing Company, that there's plenty of room under the beer umbrella for us all. I know. I see the consumers almost daily.
http://www.arrogantbastard.com/faq/index.html

before that: Harpoon Leviathan IPA - definitely has that strong hoppy jowl-spot hit but then also a sweetness that some may or may not like

before that: Bear Republic Racer 5 IPA - yup, good. And goes down easy. And then you're like, "Whoo!" and you didn't realize it was as potent as it was. http://www.bearrepublic.com/ourbeers.php

before that: Samuel Smith Oatmeal Stout - it being colder and all, stouts are selling like crazy. This is hearty hearty hearty. http://www.merchantduvin.com/pages/5_breweries/samsmith_oatmeal_stout.html

There's more, but we'll stop here. Look for more updates.

Summer Means Ice Cream

How do you like your ice cream? I usually like it in milk shake form and in the mint chocolate chip flavor. But if I have it in a dish, I like it a smidge soupy so each bite is part unmelted part soupy ice cream that way. It's tasty.

Today I had half blackberry fat free frozen yogurt and half mocha chip. I walked to do some errands (we were in need of some TP here at Alham) and stopped to indulge in a small cup at iScreamWorks.

I was in the mood after hearing Jim Gaffigan talking about i-c-e-c-r-e-a-m on his stand up special that aired on Comedy Central at 7 tonight.

Recipe: Red & Green Frittata

Red & Green Frittata

6 eggs, scrambled
4 handfuls of baby spinach, chopped
1 tomato, chopped
1 avacado chopped
2 roasted red peppers, chopped
olives, chopped
5 soy sausages, chopped
about 1/2 cup gouda cheese -I used a peeler on the block of cheese I had left
1 tbs olive oil
salt and pepper to taste

Preheat over to 425. In a large skillet, heat olive oil over med high. Add all the veggies and saute until the spinach begins to wilt, stirring and mixing ever-so-often. Add the sausage then pour the egg around the skillet. Mix up everything some more and turn heat to med low. Spread everything evenly around the skillet. Shave the cheese over the top of the mixture. If your skillet has a plastic handle, wrap the handle with alum foil to prevent melting. Cover the pan and pop in oven for 15 minutes. Uncover and cook another 5-10 minutes until the top is slightly browned. Remove and serve. I cut it up like a pizza and serve it that way. The bottom my be a bit sticky, so be gentle.

Damn good.

Slightly Sweet Sauteed Kale

I keep experimenting with greens.

Recipe: Slightly Sweet Sauteed Kale

1 half med onion, quarters and sliced thin
1 tbs honey
1/2 tsp ginger
2 tsp toasted sesame seeds
1 head of kale, finely chopped
1/2 cup water
2 tbs rice vinegar
1 tbs olive oil

In a large pot, heat olive oil over med high. Add onions, honey and ginger. Cook till onions begin to brown. Add kale, vinegar, water and sesame seeds. Stir well. Cover and turn heat to low. Cook until kale is limp and smooshyish. Stir occasionally to prevent sticking to bottom of pot. I think it took about 40 mins.

Sweet & Grilled Collard Greens Recipe

Recipe: Sweet & Grilled Collard Greens

1 head of collards - take out the center and cut off the stems, rinse them, roll them like a cigar & chop
4 cloves of garlic, sliced
1/2 vidalia onion thinly sliced
1 tbs butter
1 tbs olive oil
1 tsp paprika
1 tsp sesame seeds
1 tbs hot sauce
2 tbs honey
2 tbs water
salt & pepper along the way

Heat the paprika and sesames in the bottom of a big pot to toast them. Turn heat down, add the olive oil and butter and stir around. When hot, add the onion & garlic stir well and saute until the onions are limp. Add the collard greens, stir and cover. Let stand for about two minutes when the collards start to wilt. Add the honey, hot sauce and water. Stir well, reduce heat to low and cover for 20. We have this grilling basket here in Weymouth, which I lined with aluminum foil and put the collard on the grill for about 20 minutes while everything else cooked too. If you don't have a fancy grill basket, just make a pouch with alum. foil and grill low for 20 more minutes.

I've never cooked with collards before. I thought it'd be fun to experiment. This recipe is adapted post-cooking in the technique section, as I learned some secrets afterward...

Baked Blacked Eyed Peas (instead of pinto beans)

Recipe: Baked Beans Using Black Eyed Peas

1 15 oz can of black eyed peas, rinsed and drained
3 leaves of collard greens, well chopped
1 half onion, chopped
3 minced garlic cloves
1 tbs butter
1 tbs olive oil
1 tbs mustard
1 tbs ketchup
1 tbs honey
1 tbs maple syrup
1 tbs horseradish sauce
salt & pepper to season as you go

In a small bowl, mix mustard, ketchup, honey, maple syrup and horseradish sauce together. Heat olive oil and butter over med high heat in a large sauce pan. Saute the aromatics for about a minute. Add the collard greens and black beans and stir well. Add the sauce mix. Stir around and let sit until bubbly. Reduce to low and simmer until the black eyed peas are tender.

Grilled Potato

Recipe: Grilled Potato

1 baking potato, cleaned and sliced thinly
1 tbs finely chopped onion
1 sprinkle of garlic powder
1 sprinkle of paprika
about 1/2 tsp olive oil

On about 4 inches long of aluminum foil, spread the olive oil in the center. Add the paprika, garlic powder and onion. Place the sliced potato on top. Wrap and grill 20-25 minuted. Gingerly feel the outside, maybe poke it with a spatula, to check when its tender.

Vegetarian Split Pea Soup Recipe

Recipe: Vegetarian Split Pea Soup

2 tbs olive oil
1 large onion, chopped
1 heaping tbs minced garlic
1 tsp honey
1 tsp cumin
1 tbs yellow curry powder
1/2 tsp thyme
1/4 tsp cayenne pepper
4 carrots, peeled and chopped
4 med size potatoes, peeled and chopped
1 package Goya split peas, sifted, rinsed and strained
1 veg bullion cube
3 qts water
salt & pepper to season as you go along

In a large stock pot, heat olive oil over med high heat. Add onion and garlic, stir and heat for about a minute. Add honey, stir. Add spices and season with salt and pepper. Stir well and heat until you can start to smell it get cooked, about a minute. Add carrots and potato, stir well until the potatoes take on the yellowish curry color, about 1-2 minutes. Mush the bullion cube, spread around the pot and stir. Add peas and water. Stir and cover. Bring to a bubbling boil then reduce to simmer, covered, stirring occasionally, esp making sure to stir at the bottom of the pot. Simmer about 30-40 until the peas are the mushy peas of split pea soup, you know what I mean?

I love this recipe. I hadn't made it in a while, but after noticing that I'm not eating enough legumes, I stood in the bean section and grabbed all the things I like, to help inspire me to eat this vital part of the Meditterranean diet.

Cheap, quick, & easy - Black Bean and Potato Stew

Black Bean and Potato Stew Recipe

5 small red bliss potatoes chopped up & zapped for a minute and a half in a little water then drained
1 12 oz can of black beans, rinsed and drained
1 8 oz can of organic plain tomato sauce
16 oz of water
2 tbs olive oil
2 tsp cumin powder
2 tsp dill weed
2 tsp real dried oregano (not just the flakes)
1/4 tsp cinnamon
1/4 tsp red pepper
1/2 vegetable boullion cube
salt and pepper to season along the way

Heat 2 tbs of olive oil add potatoes, and sautee for 2 minutes. Add the black beans, tomatoes, and spices. Cover and cook til bubbling. Add the boullion and water, stir well. Cover and bring to a boil then simmer 15-20 minutes until potatoes are tender.


This is quick, tasty, healthy and has legumes, veggies and whole grain all in one very inexpensive recipe.

Recipe: Fruit Chocolate and Coconut Granola Mix

Fruit Chocolate & Coconut Granola Mix

New granola mix ingredients:

1 cup granola
2 handfuls chopped almonds
1 handful sunflower seeds
1 handful craisins
1 handful dates
1 handful raisins
smattering coarsely chopped semi-sweet choc chips
sprinkling of coconut

I have Greek Yogurt to mix it with. I also have soymilk juicebox size servings, to take to work on Saturday mornings. That way I don't have to mix with the Starbucks mocha drink, like I did the other week.

This is so good because if covers so many servings: 1 whole grain, 1 fruit, 1 nut/seed and with the milk/yogurt, 1 dairy.

Tomato Carrot Salad Recipe

Tomato Carrot Salad

2 vine ripe tomatoes, chopped
2 carrots - peeled, chop the top off, then coin shave from teh top down into thin slices
fresh parmesan - shaved off the block, about 1 oz
1 tsp evoo
1 tsp creamy parmesan dressing (Newman's is best!)
salt & pepper

Mix all ingredients in small mixing bowl and serve. It's sweet, just a little crunchy and pretty good for you.

Health tip: You know you need a little bit of fat to go with your fat-less veggies, right? Other wise you can't get all the nutrients your veggies have to offer because they go through your system too fast. There's this little "fingers" in your intestines called villus. If there isn't a smidge of fat eaten with your veggies, the villi can't pick them because they're moving too rapidly past them. That's why you're supposed to have a -little- bit of dressing with salad. The problem is that we get served two or three tablespoons of dressing, ending up with some dressing with a side of salad.

Tuna and Parsley Salad Melt Recipe

Tuna and Parsley Salad Melt

2 c chopped fresh flat leaf parsley
1 2 oz can drained albacore tuna
2 tbs mustard
1 tbs extra virgin olive oil
1 tbs balsamic vinegar
1/2 small onion, minced -or- 1 heaping tsp dried onion
2-3 clove minced garlic -or- 1/2 tsp garlic powder
1/2 tsp pepper
sprinkle of salt
2 oz fresh part-skim mozzarella - shred half, slice the other
1 kalamata olive roll

Set oven to 450. Slice roll in about 8 slices. Place on cookie sheet. Put in oven to toast while preparing tuna salad. In a mixing bowl, add chopped parsley, vinegar and mustard. Mix well until the parsley is well coated and wilted from the liquid. Flake the tuna and add to bowl. Add all other ingredients except sliced mozzarella.

Turn over down to 250. Take the bread out and flip over each piece. Scoop salad onto each piece, about 1 heaping tbs per slice. Place mozzarella on top. Bake about 20 minutes.

Remove, let cool a moment then serve.


How this recipe came about: I only had about $15 on me at Whole Foods, so I did some light grocery shopping. Tuna - 1.49, flat leaf parsley - .99, olive roll - .89, Snack Size Cheese - .80. The mustard, balsam, olive oil and spices I had at home.

Shopping cheap at Whole Food! Amazin!

Best Take Out Italian: Comella's (located around Boston, including .5 mi from my house)

Comella's of the Boston area is a local chain famous for their "messes". That is, they have a secret (vegetarian based) sauce they call a "mess" and on top of that they add all different type of ingredients: veggies, shrimp, sausage, chicken, meatball, eggplant or some combination thereof.

You can order just a plain mess (with penne pasta) or eggplant parm or stuffed shelled (my fav). There's also the old standbys like fettucine, chicken parm, etc. They have a great ravolio selection and I think next time around I'm going to try the spinach gnocchi.

And did I mention it's cheap and fast? It is. Plus the portions are generous. Yum! Especially when you don't feel like cooking because you've been cleaning your house and working on writing all day!

Recipe: White Beans and Pasta Recipe

White Beans and Pasta Recipe

1 box pasta
1 tbs butter

2 tbs evoo
1 quartered and sliced med onion
1 tsp honey
2 cloves of chopped garlic
2 tbs fresh dried oregano (not the flakes, but the real thing)
1 can of white beans, drained
1 can of diced tomatoes

1/2 tsp cayenne pepper
1 tsp cinnamon
1 1/2 c. veg broth

parmesan cheese to garnish

Cook pasta to just before al dente, drain and set aside in back in stock pot. Keep separated with butter. Season with salt and pepper.

In large skillet, heat evoo over med high heat. Add sliced onion. Stir frequently. Cook about 5 minutes then add honey & garlic. Cook another two minutes, stirring occasionally. Add white beans and oregano, lower heat to med. Stir and simmer until beans are tender. In the pasta pot, add the beans, the cinnamon, the cayenne pepper, the tomato, the broth. Stir all ingredients well. Cover and simmer over med low heat about 15-20 minutes. Taste for incorporation of all flavors and remove from heat when ready to eat. Garnish with parmesan cheese.

Recipe: Korma Curry Potatoes & Veggies

Korma Curry Potatoes & Veggies Recipe

3 potatoes, peeled and chopped into 1/2 in pieces (for quicker cooking)
3 carrots, peeled and cut in half length-wise then chopped (for quicker cooking)
2 celery stalks, chopped
1 med onion, chopped
2 c. baby spinach, rinsed and well chopped
1/4 c. water
1 cup of Korma Curry sauce (mine was from a jar...)
2 tbs evoo

Cut potatoes and carrots first. Put into microwave safe bowl with 1/4 c. of water and zap for 2 minutes while you chop the onion, celery and spinach. In large skillet, heat evoo over high heat. Add the onion and celery. Stir well and cook until veg are tender. Add the potato, carrot and water. Pour sauce over veggies and stir well. Turn heat to medium. Add spinach in batches, a handful at a time, stirring into skillet and incorporating into the mix before adding the next handful until all the spinach is well blended into the veggie mixture. Put on med high heat until sauce is bubbling, turn heat to low, cover and let simmer for 30 minutes or until potatoes are tender.

I like to garnish with hot sauce.

Greek Yogurt & Granola Recipe: Good for Breakfast, Lunch or Hearty Snack

Greek Yogurt and Granola Recipe

1/2 cup good-for-you granola (found in the hippie store or hippie section of the store, uses pure cane juice and whole oats, etc)
1 6 oz container of Greek yogurt, plain, fruit or flavored -- your choice
1 heaping tbs raisins
1 heaping tbs dried dates
1 tsp pepitas (plain pumpkin seeds)

Mix all together, let sit for a bit so the granola's a little moist, eat and enjoy! Good for breakfast, lunch or hearty snack.

Restaurant Review: Scollay Square

It's Restaurant Week here in Boston. I went to Scollay Square in Beacon Hill (seems wrong to say such a thing, like I went to a restaurant called "Yugoslavia" in Serbia, but whatevs). Most Boston Restaurant Week menus feature seafood, so I thought I'd be fine where ever I went, except that tickle in my throat I get from white fish. Oopsy. As a result I went off the RW menu but is was a pleasant result. I had the lasagna, which was radically different from your usual lasagna with squash, marscapone and pine nuts for the layers. It came with a side of baby garlic spinach and it was delish. It's made me think about all the different things I can do for a lasagna!

Though it's ubiquitous, I had a beet and goat cheese salad with a garlic and taragon viniagrette. Beets with mixed greens is just about everywhere except McDonalds, it seems. Though it is still a tasty combination and I have some beets at home with some arugula waiting to be mixed with some brie. Tasty.

Recipe: Curry Stew with Cabbage and Chick Peas

Part ONE:
1 head of cabbage, sliced and chopped
2 large potatoes, cubed
3 carrots, quartered and chopped
1 cup of veggie broth
1 quart or so of water

Part TWO:
3 celery stalks, chopped
1 onion, chopped
1 8 oz. can of chick pea, rinsed and drained
1 tsp evoo
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp cinnamon

Part THREE:
1 8 oz container of Greek yogurt
1/2 cup yellow curry coconut sauce - I just bought the store brand

salt and pepper


Boil potatoes, carrots, and cabbage in water, broth and water them simmer over low heat. Prepare the rest of the vegetables. Saute evoo, onion, celery, chick peas and spices in a saute pan about 10 min. Add to simmering vegetable pot with curry sauce about 20 minutes. Remove from heat. Let cool down a little then add the Greek yogurt. Stir and serve.