We just had to
try these Beer-Baked White Beans since stumbling upon the recipe from Everyday Food
magazine April 2011 issue. They were just too interesting not to try, but I also
imagined they could potentially go so wrong. The recipe requires a Belgian
style white ale so after Nuno came home with Mill Street’s Wit I decided to run
out and buy a couple cans of Rickards White to use instead. We used Great Northern beans for this particular
recipe but you could always use cannellini or navy. It really wasn’t very
appetizing assembled in the pot, but then as they baked the magic happened! They
thickened up and made the entire house smell like a pub. Once we tried them we
agreed they really are something different and delicious - if you like the
flavour of beer. You don’t have to be into beer to enjoy them, but this recipe
in particular brings out all the great qualities of a Belgian white. They obviously
didn’t fly with Owen since he loves that traditional molasses sweetness you get
from a Boston baked bean. But we'd definitely have these again.
Along with the baked beans we started out with the idea of making
the Roasted Salmon with Brussels Sprouts recipe from Everyday Food Light, but
I got a little side tracked. I decided to buy an entire fillet of salmon and
prepare it according to Mark Bittman’s recipe in Everyday Food magazine’s April
2012 issue. It’s Roasted Salmon with Butter and I just loved the simplicity of how he
recommended cooking it. As it was roasting, the melting butter (half a stick)
had the fragrance of a fine restaurant which eliminated the pub smell quite nicely.
On
the side are Roasted Brussels Sprouts which we prepared according to Everyday
Food Light. This has got to be my favourite way of eating brussels sprouts.
More and more we are roasting our vegetables (such as broccoli, cauliflower,
asparagus and sweet potatoes). The flavour is much nicer and you get great texture
from your vegetables. It also gives you more nutrition and control over the
done-ness of your vegetables compared to boiling. I can really only see myself
boiling potatoes for mash from now on. Amazing dinner but I'm glad we rarely attempt three dishes in one night - the clean up, arg!
1 comment:
Not sure if you just decided not to switch up the beer style but Wit is also known as a Belgian white. Either way, looks great as always. By the way, your brewer friend wouldn't happen to be affiliated with Bellwoods?
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