-
Sat, Sep 19, 2009 5:54 PM
Beer and the foods of Northern and Central Europe.
-
Sat, Sep 19, 2009 12:41 PM
A gougère is a traditional Burgundian savory pastry made with Swiss-style cheese, baked in a large ring shape. Individual puffs are easier both to bake and to serve.
ADVERTISEMENT
GREAT BEER. GREAT RESPONSIBILITY
-
Sat, Sep 19, 2009 12:00 AM
This recipe combines and replaces two classic accompaniments to roast beef, creamed spinach and Yorkshire pudding.
-
Sat, Sep 19, 2009 12:00 AM
This simple dish goes perfectly with roasted pork stuffed with prunes (or apricots!).
-
Sat, Sep 19, 2009 12:00 AM
This is no time to mess around — allow a crab per person. You won't lose with this minimalist approach: crab on a plate, newspaper on the table for the shells. Serve with some good, crusty, whole-grain bread, sourdough if you like.
-
Sat, Sep 19, 2009 12:00 AM
Falling somewhere between Scandinavian-style gravlax and a cheater’s form of smoked salmon, this recipe is great as a delicately flavored and textured appetizer to be served on thin slices of bread.
-
Sat, Sep 19, 2009 12:00 AM
Experiment with pork's affinity for fruit flavors and sweet and tart mixtures with this Middle European-esque dish. Add some Sweet and Sour Red Cabbage for the perfect accompaniment.
-
Sat, Sep 19, 2009 12:00 AM
Cod and its relatives hake and whiting are frequently cooked and served with dry hard cider in the 'cider belt' of northwest Europe. Until the West Coast microbrew industry gives us a really dry cider, try this with the driest one you can find.
-
Sat, Sep 19, 2009 12:00 AM
So you owe two other couples a dinner. Assuming they all eat meat, there’s nothing simpler yet more impressive than a big hunk of roast beef. And if you’re going to serve roast beef, you might as well go all the way and serve a standing rib roast.
-
Sat, Sep 19, 2009 12:00 AM
Cornish pasties are turnover-shaped meat pies originally baked for Cornish miners to take into the mines for lunch. This recipe can be paired with any of your favorite ales.
-
Sat, Sep 19, 2009 12:00 AM
Almost all venison commercially available from deer raised on farms. Although the flavor is milder than that of wild venison, it’s still a very flavorful, deep-colored meat that goes well with a touch of fruit in the sauce.
-
Sat, Sep 19, 2009 12:00 AM
This recipe is easy to scale up for a crowd, and it is still good when barely warm, making it a good choice for a weekend open house or a crowd gathered for a ball game on TV.
-
Sat, Sep 19, 2009 12:00 AM
To those who love them, there is little that can compare with a cold, plump, raw oyster, sipped from its shell with a tiny bit of retained seawater. Serve with homemade Mignonette Sauce, Tomatillo Salsa Cruda or Tomato Granita, and it's complete!
-
Sat, Sep 19, 2009 12:00 AM
Very simple, but very good, this mushroom dish should be in every cook’s repertoire. You can use ordinary button mushrooms or fancy varieties like chanterelles, hedgehogs, morels, or fresh shiitake.
-
Sat, Sep 19, 2009 12:00 AM
Just as coq au vin can be cooked with whatever wine is at hand, carbonnade can in theory be made in many different 'flavors' by varying the beer. Experiment with this delightful beef dish.
