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Lest I sound like I am complaining, I'm really not. My professional job during the daytime hours is interesting, and I enjoy my coworkers. It also provides mental stimulation, a tasty little paycheck and some necessary health benefits that I do enjoy on occasion. And my two other jobs make up a sort of "create-your-own-externship" that I think will help me towards my end goal of becoming self employed in the beer industry, in some capacity. Altogether, I accumulate quite a few hours a week, but the experience I am gaining is probably comparable to some kind of graduate school degree. Or atleast, that is the idea.
After sleeping late yesterday, running a few errands and having dinner with friends, the whole day seemed like it just slipped away so fast. Not to mention my tired, zombie-like state through most of it. So today, I got up early, went for a run, and have spent the rest of today just relaxing. Did some cooking, watched some Food Network shows, and am enjoying one of my favorite beers.
But I digress. The title of this post is "Cooking with Beer" for a reason.
One of my favorite ways to relax is through cooking. Today, I wanted to attempt empanadas. The last time I attempted empanadas was back around 2003, while living in Ballard, Washington, and trust me when I tell you that they turned out awfulllllll. So this time, I was motivated to do things differently.
One of my favorite ways to relax is through cooking. Today, I wanted to attempt empanadas. The last time I attempted empanadas was back around 2003, while living in Ballard, Washington, and trust me when I tell you that they turned out awfulllllll. So this time, I was motivated to do things differently.
These empanadas were inspired by a program on public television (WETA, in Washington, DC) called, "Made in Spain". The host, Jose Andres, covers all things Spanish with great enthusiasm. In this episode he travels to Galicia, one of the places where empandas are thought to have originated. There, the savory pastries are rolled out in large sheets and then cut into single servings, rather than the individual-sized pockets of goodness that we see in shops today. To see Jose's version, click here: http://societyofspain.org/made-in-spain-spanish-food-recipes-empanada/470
So today, a beautifully sunny and cool fall day in Washington, I tried a personalized take on Jose's empanadas, but adding some additional ingredients to twist the flavor a little bit. My version included chopped jalapenos with the onions and garlic, and also about four tablespoons of Bells Two Hearted Ale were added during the reduction process. I also used a vegan, organic phyllo dough instead of the traditional soft pastry dough. The peppers, onions, and jalapeno sweat beautifully, and really thickened into a gorgeous goo when the tomatoes were finally added.
So today, a beautifully sunny and cool fall day in Washington, I tried a personalized take on Jose's empanadas, but adding some additional ingredients to twist the flavor a little bit. My version included chopped jalapenos with the onions and garlic, and also about four tablespoons of Bells Two Hearted Ale were added during the reduction process. I also used a vegan, organic phyllo dough instead of the traditional soft pastry dough. The peppers, onions, and jalapeno sweat beautifully, and really thickened into a gorgeous goo when the tomatoes were finally added.
Finally, shredded chicken was mixed in, for a colorful concoction that filled my entire apartment with a wonderful, spicy scent. Onions, red and green bell peppers, pimenton, golden raisins, shredded chicken and tomatoes, oh my. After baking the flaky envelopes of filling slightly basted in egg white, the result was a sweet and spicy empanada with just a thin shell and a steaming, juicy filling.
Not sure I would do these with phyllo dough again, but it was interesting and tastes good, even if it doesn't look pretty. I found myself hoping for a different kind of crust, though, and ultimately being slightly disappointed.
Being that I cooked with the Bells beer, I had to pair the empanadas with that beer as well. Hey, my parents taught me not to waste anything! The accompanying beverage was the perfect match. Bells Two Hearted Ale (Michigan) is an India Pale Ale style, made with American malts and an abundance of hops. Judging by this bottle alone, Larry Bell might know a thing or two about beer. Two Hearted Ale has a beautiful caramel color with little froth, a floral nose, light mouthfeel, and a really pleasant finish. When paired with the food, the first thing that struck me was the complementary taste of this ale with the spicy jalapenos and the sweet golden raisins, instigating a medley in your mouth that you won't shoo away anytime soon. Now that was a good day off.
Love this blog and the pics that you have taken. I hope to learn lots about this amazing beverage called bier and how to cook with and enjoy it. Maybe we should take a trip to a place in the Mission called Monks Kettle when you are here. They have an outrageous beer selection. CHEERS!
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