Gouda & Potatoes

5 November 2011 ,

  • 1 kg of potatoes
  • 200 g of bacon
  • 200 g of Gouda cheese
  • 3 onions
  • 1 bottle of Griffon ExtraPale Ale
  • 1 tbsp of butter
  • a pinch of nutmeg

Peel potatoes and cut into 1/4 inch slices.Cut Gouda into cubes. Cook onions and  bacon with the butter in a skillet.Butter baking dish and place a layer of potatoes on the bottom. Add 1/3 of onions, bacon and cheese,and sprinkle with a pinch of nutmeg, salt and pepper.Repeat layering and finish with onions and cheese.Add a bottle of Griffon Extra Pale Ale. Place in preheated oven at 450˚ F for 1 hour.

Filed Under: Recipes, Meal

Pumpkin Ale Dumplings

13 March 2011 ,


Jaifaim.tv: Dumplings de bière à la citrouille. from Extra Caramel on Vimeo.

  • 3 tranches de pain blanc moelleux sans croûte
  • 2 tasses de farine
  • 2 c. à thé de poudre à pâte
  • 1 1/2 c. à thé de sel
  • 1 c. à soupe de persil haché
  • 1 c. à thé de romarin ou thym haché
  • 1/2 c. à thé de poivre noir
  • 1 bouteille de St-Ambroise à la citrouille
  • 3 c. à soupe de zeste de citrouille

Tear bread into pieces and place in a food processor. Pulse into fine crumbs. Add flour,baking powder and salt; pulse mixture untilblended. Transfer mixture to large bowl and stirin parsley, rosemary and pepper.In a small bowl, beat eggs. Add 1/2 cup of St-Ambroise Pumpkin Ale and the pumpkin rind,then mix well to blend. Add to flour mixtureand mix with large fork until blended and athick, biscuit-like dough forms. Place a sheet ofnon-stick foil on work surface. With wet hands,shape dough into golf-ball size dumplings.Place dumplings on foil. Allow to air-dry30 minutes, turning once.Meanwhile, bring 3 inches of cold water to aboil in a large pot and add the remaining St-Ambroise Pumpkin Ale. Lower heat to simmer.Add the dumplings and cook for 10 minutes,turning dumplings over once until they’repuffed and cooked through. To finish, placedumplings on top of your favorite stew. Coverand steam for 15 minutes until hot and tender.

Filed Under: Appetizers, Recipes, Meal

Beef Strogonoff

13 February 2011 ,

Jaifaim.tv: Boeuf Strogonoff from Extra Caramel on Vimeo.

Filed Under: Recipes, Meal Tagged With:

Spanish Chicken Rice

1 January 2011 ,

Ingredients

  • 2 onions
  • 4 cloves of garlic, minced
  • 2 chicken breasts cooked and diced
  • 1 tsp of paprika1 tbsp of parsley
  • 2 bay leaves
  • 6 cups of chicken broth
  • 1/3 tsp of saffron
  • 2 cups of long grain rice
  • 4 hot peppers
  • 1 cup of frozen peas
  • 1 bottle of St-Ambroise Pale Ale

Heat the olive oil in a large sauté pan over medium heat. Add garlic, onions and sauté until golden. Add cooked chicken pieces, salt, pepper, paprika and parsley. Cook for 10 to 15 minutes, turning the chicken.

Add bay leaves, chicken broth and a bottle of St-Ambroise Pale Ale.

Cook the rice separately with olive oil, onions and garlic. When the chicken and broth comes to a boil, add the rice mixture and saffron. Lower the heat and cover.

Cook for 40 minutes and stir every 10 minutes to prevent the mixture from sticking. Add the hot peppers during the last 10 minutes of cooking. Add the peas at the end and remove the bay leaves. Adjust seasonings to taste if necessary.

Filed Under: Recipes, Meal

Holiday Turkey with beer

30 December 2010 ,

Jaifaim.tv: Dinde de Noël à la bière from Extra Caramel on Vimeo.

Filed Under: Recipes, Meal