Recipes With Beer

Solé’s “Waterloo Dark Beer” Bread

Posted on: December 26th, 2013 by Carla Johnson No Comments

Carla Johnson Cooking with Sin Reif Estate Winery

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This is the 5th in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

Sole Waterloo Dark Beer Bread 4

Every morning, Chef Chris Barkshire at Solé Restaurant & Wine Bar in Waterloo, Ontario, arrives early to make fresh batches of their signature house breads. One of their breads is made using Waterloo Brewery Company’s “Waterloo Dark”, a refreshing dark lager. It is a delicious, crusty, multi-grain bread that is a favourite of many customers.

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Waterloo, Ontario, a city just north of Cambridge, is a growing hub of IT start-ups and ventures. The city is also home to two renowned universities and several research facilities. With the growth, changes and fluctuations in the population, the city continues to have a solid sense of community. It is collaborations like this between these two popular local businesses that exemplify the support and comradery found in the city.

Waterloo Dark Beer & bread composite 2 w sole logo

Solé Restaurant’s

Waterloo Dark Beer Bread

 
2 oz. fresh yeast
¼ cup warm water
1 tablespoon sugar
1.5 cups whole wheat flour
3 cups all-purpose flour
1/3 cup of each, flax, white sesame, quinoa, oats, sunflower seeds
2 teaspoons salt
¼ cup olive oil
4 oz. honey
8 oz. Waterloo Dark
8 oz. water
 

1. Crumble fresh yeast into plastic container, add sugar and water.  Water should be at a nice tepid bath temperature. It will double in size so use a large container.  Put somewhere warm to activate.

2. In a mixer, add flour, salt and all the grains and seeds.  Mix for two minutes.  Add the remaining ingredients mix for three minutes. Then add the yeast mixture and mix for another 8 min.

3. The dough will be very tacky and sticky, to work with, so be sure to flour your hands as you pull it out of the mixer. Place in a large bowl and cover with plastic wrap.  Leave in a warm place where it can double in size.

4. After doubling in size punch it down, cut and shape it into loaves, rolls or any shape you want. Place on baking trays and let rise again.

5. Bake at 325°F for approximately 25 minutes or until you tap on the loaf and it sounds hollow.

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WATERLOO DARK

Brewed with specialty Canadian malts, imported hops and pure cultured brewer’s yeast, Waterloo Dark has been recognized and honored multiple times for its superior quality and craftsmanship at the World Beer Cup, Canadian and Ontario Brewing Awards, and the Monde Selection International Institute for Quality Selections.

Waterloo Dark Beer w logo

FOOD PAIRING

Dark lagers are enjoyed all year long, and they’re not as filling as ales. Beef dishes go especially well with Waterloo Dark. This lager’s roasted malt character allows your taste buds to enjoy the rich flavour of that perfectly cooked top sirloin steak. Waterloo Dark will cut some of the heaviness in sauce-based pork rib dishes as well.

Waterloo Brewing Co. logo strip

Carla Johnson Cooking With Sin

“Steam Whistle” Shrimp, Chili & Bread

Posted on: December 1st, 2013 by Carla Johnson No Comments

Carla Johnson Cooking with Sin

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This is the 4th in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.
 

Carla Johnson Cooking With Sin

Steam Whistle’s founding partners Greg Taylor, Cameron Heaps and Gregory Cromwell, met while working together at the Upper Canada Brewing Company. After Upper Canada Brewing was sold to Sleeman’s, and the Toronto brewery was closed, the three friends lost their jobs and went to work elsewhere. They loved the beer industry, though, and wanted to get back into it so they decided to start their own brewery. They wanted to call it “The Three Fired Guys” and after 2 years, their dream became a reality when they opened Steam Whistle Brewing in March 2000. Although they called the brewery Steam Whistle in reminiscence of 1950s, a “3FG” is on every bottle and can.

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Every month, Steam Whistle hosts an art exhibition to support local, emerging artists. They provide the space, launch party and promotion – all for free. In return, all Steam Whistle asks the artist is to donate one piece of art to be displayed in the brewery for thousands of visitors to appreciate each year. This November they had a Staff and Friends Art Show where the brewery staff showcased and donated a piece of their own art to raise money for Movember.

Carla Johnson Cooking With Sin

Drunken Spicy Steam Whistle Shrimp

By James Kirkland

Carla Johnson Cooking With Sin

2 bottles of Steam Whistle Pilsner
1/2 cup (125 ml) cider vinegar
2 cups (500 ml) water
2 tablespoon (30 ml) Old Bay seasoning (see recipe)
2 lb. large shrimps in shell (approx. 16-20)
2 tablespoon (30 ml) garlic, peeled and minced
2 tablespoon (30 ml) Creole seasoning (see recipe)
1 tablespoon (15 ml) butter
 

1. Pour the Steam Whistle Pilsner, vinegar, and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1 – 2 mins, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don’t overcook. Drain the shrimp in a colander.

2. Before serving, blend the minced garlic and Creole seasoning, and butter and toss the shrimp in this spicy blend

Old Bay seasoning

 
1 tablespoon (15ml) ground bay leaves
2 1/2 teaspoon (12 1/2 ml) celery salt
1 1/2 teaspoon (7 1/2 ml) dry mustard
1 teaspoon (5 ml) ground black pepper
1/2 teaspoon (2 1/2 ml) ground white pepper
1/2 teaspoon (2 1/2 ml) ground nutmeg
1/2 teaspoon (2 1/2 ml) ground cloves
1/4 teaspoon (1.25 ml) ground allspice
1/2 teaspoon (2 1/2 ml) ground ginger
1 teaspoon (5 ml) paprika
1/4 teaspoon (1.25 ml) crushed red pepper flakes
1/4 teaspoon (1.25 ml) ground mace
1/4 teaspoon (1.25 ml) ground cardamom
 

Creole seasoning

 
1/2 cup (125 ml) paprika
1/2 cup (125 ml) garlic powder
1/4 cup (60 ml) granulated onion
3 tablespoon (75 ml) ground black pepper and salt
2 teaspoon (10 ml) white pepper
2 teaspoon (10 ml) cayenne pepper
1/4 cup (60 ml) dried oregano
1/4 cup (60 ml) dried thyme
2 teaspoon (10 ml) ground cumin
2 tablespoon (30 ml) sugar

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Moose Brewski Chili

Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland and Labrador

Carla Johnson Cooking With Sin10-12 Servings

6 Tablespoon butter
3 large onions, finely chopped
3 cloves garlic
3 lbs. ground moose meat
60 oz. crusted tomatoes (canned or fresh)
6 oz. tomato puree or paste
8 oz. Steam Whistle Pilsner
2 teaspoon ground cumin
3 Tablespoon Chili powder
Dash of tobasco sauce or cayenne pepper – to taste
1 Tablespoon salt
2 (28-oz.) cans red kidney beans
 

1. Melt butter in saucepan. Add onions & garlic and cook until tender.

2. Add moose meat and brown. Add tomatoes, puree or paste, beer, and spices. Simmer for 15 minutes, stirring occasionally.

3. Add kidney beans and simmer 10 to 15 minutes.

4. Serve with good bread (try the recipe below) and self-serve topping bowls with sour cream, green onions, bacon and cheddar.

Carla Johnson Cooking With Sin

Steam Whistle Beer Bread

This recipe was brought to you by Dan Clapson of Higher Ground Café, Calgary, Alberta, Canada. Check out Dan’s website dansgoodside.com where he has more recipes with Steam Whistle.

Carla Johnson Cooking With SinServes 4
Total cook time…1 hour (not including sandwich assembly!)

2 1/3 cups all-purpose flour
2 Tbsp. brown sugar
2 tsp. salt
2 bottles Steam Whistle Pilsner
1 tsp. cinnamon
1/4 cup butter (melted)
3 Tblsp. honey
 

1. Preheat the oven to 400°F.

2. Combine all dry ingredients, add in the beer, honey, & melted butter, mix together until a dough forms.

3. Place the dough in a greased loaf pan (try a mini loaf pan & make some smaller loaves, great for sandwiches!), and pop into the oven. Bake for 40 minutes. Check with a toothpick, and if it comes out clean you’re good to go.

4. Let cool, and enjoy Steam Whistle in a way you’ve never dreamt of!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

All photo credits: Steam Whistle Brewing

More Steam Whistle recipes -> HERE!

Carla Johnson Cooking With Sin

Wellington Stout Braised Short Ribs

Posted on: November 29th, 2013 by Carla Johnson No Comments

Carla Johnson Cooking with Sin

For the past three years I have been involved in “Best Bites: Taste of the Region” fundraiser here in Cambridge, Ontario. As the beverage contact on the organizing committee for the event I contact and invite the wineries, breweries & distilleries to the event. As you can imagine, I have the best job! This recipe is the 3rd in a series of “Thank You” posts featuring the beverage participants who have been such an important part of helping make Best Bites such a resounding success each year.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Founded in 1985, Wellington Brewery was part of the first wave of Ontario microbreweries that began after changes to Ontario law allowed small brewers to operate in the province. Phil Gosling, the founder of Wellington Brewery, envisioned a brewery that would only produce English style Real Ales (also known as Cask Conditioned Ales). These cask-conditioned ales are unfiltered, naturally carbonated and served at cellar temperature. Wellington Brewery was one of the first modern brewers in North America to produce traditional cask-conditioned ales which have become increasingly popular in the last decade.” ~ from the Wellington Brewery website

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Wellington Russian Imperial Stout

Full bodied and complex, Imperial Russian Stout is one of the boldest beers brewed in Ontario. With an inviting aroma of dark chocolate and coffee, Imperial Russian Stout has a smooth, full bodied flavour patterned after the highly fortified stouts that were exported from the U.K. to Russia in the 1800′s.

Carla Johnson Cooking With Sin

Wellington Stout Braised Ribs

Carla Johnson Cooking With Sin4 1/2 pounds short ribs
Salt and fresh ground black pepper
1/4 cup oil
2 medium carrots
2 celery stalks
2 medium onions
4 cloves garlic
2 sprigs fresh rosemary
6 sprigs fresh thyme
2 bay leaves
2 cans Wellington Imperial Russian Stout
1 900 ml box low-sodium beef broth
1 large can diced tomatoes
1 cup pearl barley
1 teaspoon mustard powder
 

1. Chop the short ribs into 8-10 cm pieces and put them in a large pot over high heat. Sprinkle the ribs generously with salt and pepper then add oil and brown the ribs. It should take about 15 minutes. This works well if done in small batches. Remove the ribs and set aside in a dish.

2. Chop the carrots, celery & onion into chunks, add them to the pot and sauté until caramelized, 8 – 10 minutes. Slice the garlic, add to the vegetables and sauté 2 or 3 more minutes. Return the ribs to the pot with the vegetables then add the rosemary, thyme, bay leaves, Wellington stout, broth & tomatoes. Sprinkle with more salt and pepper, stir and bring to a boil. Reduce the heat to low, cover and simmer for approximately 2 1/2 hours. Check occasionally, skimming off any excess fat.

3. Stir in the pearl barley & mustard powder, cover and cook for approximately 45 more minutes. When done, remove the bay leaf, thyme and rosemary stems, then season with salt and pepper to taste.

4. Serve paired with another one of Wellington’s spectacular beers.

Inspired by Guy Fieri’s recipe.

Wellington logo boot photo

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All beer photo credits: Wellington Brewery

Carla Johnson Cooking With Sin

*Sin*ful Advent Calendars

Posted on: December 9th, 2012 by Carla Johnson No Comments

Last weekend I put up my daughter’s Advent Calendar. I just love it. The charming set of red and green pockets hails the start of the season and the 25 day countdown to Christmas day.

There is one problem though. This year my daughter is 16 and the excitement and appeal of the daily treat is no longer the thrill it used to be for her. She enjoys it, but it no longer trumps the need for extra sleep in the morning.  I think I enjoy putting the  little treats in each day is possibly as much as she enjoys pulling them out. The stick-on earring treats from years past have been replaced with foil-wrapped chocolates, but I believe the child in her – and in me – still enjoys it.

This week I found some boozy advent calendars that definitely appeals to adult in me. I bet they do for you too!

Wine Advent Calendar

Originally created as wine bottle table numbers for a wedding reception, Pinterest fans have revamped the idea into an advent calendar. A bottle of wine a day may be better shared with a friend, but it is proving to be a popular idea.

Beer Advent Calendar

There is a different type of beer each day mixed with canning jars with tools & treats. More info on this idea is found here.

Whisky Advent Calendar

You can buy this one & a couple other versions here.

Don’t worry. I won’t be making any of these for my daughter. She’s still a few years away. I’m just pleased I don’t have to live vicariously through her advent calendar anymore. :lol:

 

“Rickard’s White” Lemon Chicken

Posted on: June 26th, 2012 by Carla Johnson No Comments

Molsons was really supportive at the Kitchener Food & Drink Show this spring and I am very pleased to share one of their recipes here on Cooking With Sin. Great for the BBQ!

“Rickard’s White” Lemon Chicken

Serves Four ● 3 minutes prep ● 15 minutes cook time

INGREDIENTS

  • 4 chicken breast halves, skinned and boned
  • Juice of one lemon
  • 2 oz Rickard’s White (to taste)
  • 1 clove garlic
  • 1 tsp olive oil
  • ½ tsp of dried oregano
  • Pinch of cayenne pepper

THE MOVES

Combine all the ingredients; let them mingle for a while in a glass dish or heavy-duty re-sealable bag. Take chicken breast halves and place in bag. Let marinade at room temperature for 20 minutes. Preheat barbecue on HIGH. Place chicken on the grill, reduce heat to MEDIUM, and cook for 12 minutes, turning once halfway through cooking.

 Carla Johnson "Cooking With Sin"