Most people think of soup as a winter staple, but tomatoes and leeks are at their prime in the late summer, and they are the star of this dish. This soup is bright and acidic, and pairs wonderfully with complimentary sour and/or fruit-based beers.
What you’ll need:
- Tomatoes (any variety, as fresh off the vine as possible)
- Oregano (preferably fresh)
- Thyme (preferably fresh)
- Olive oil
- A sour or fruit based beer (low IBU)
- Quarter the tomatoes; cut the leeks in half; remove garlic cloves from skin and cut in half
- Mix all vegetables in a large bowl with olive oil, and go light on the salt and pepper
- Mix in a small handfull of fresh thyme and oregano. Leave the stems on, we’re going to be blending the soup later.
- Pour just a few ounces of the beer and thoroughly mix all ingredients
- In a covered pot, bake at 350 degrees F for one hour (Note: The visual brightness of this soup is as important as the taste. It’s imperative you don’t color the vegetables)
- Remove from the oven and gently pour the content into a blenderBlend on high, ensuring the solids break down
- Pour the contents through a fine sieve, agitating to remove the liquid into a pot below
- Discard the remaining solids, and what you’re left with is a beautiful bright colored liquid
- Whisk a generous tablespoon of butter into the liquid, and bring to a boil if you find the consistency is too thin
- Lastly, season with salt and pepper for taste
I like to serve this soup with sourdough croutons (simply, day-old sourdough, salt, pepper, butter) because I find the sourdough plays well with the soup and the tart beer pairing. Other good options are Mexican crema (firm sour cream) or pickled radish.
Beer Pairing: Bellwoods Jelly King or Burdock’s ORIA Black Currant
I got the inspiration for this recipe while on a recent trip to Michigan (Traverse City, MI is the cherry capital of the US), where I saw cherries being used in all kinds of sweet and savoury sauces, salsas and chutneys.
You can use this dish as a salsa or, like I did, as a stuffing for chicken, quail, pheasant or any game bird. Cherry’s pair fantastic with strong, dark beer; even in the middle of summer, don’t be afraid to pull a barrel aged stout or Belgian quad out of the cellar to compliment this dish.
- Fresh red cherries
- Fresh thyme
- Olive oil
- White wine vinegar
- Pit the cherries and slice them roughly. Remember, there’s beauty in asymmetry!
- Slice shallots and garlic
- Apply generous amount of fresh thyme leaves and olive oil
- Combine ingredients and finish with a pinch of salt and just a few drops of white wine vinegar
- Allow to marinate room temperature for 15 minutes before use
Beer Pairing: Trappistes Rochefort 8
There’s nothing more delicious — and simple! — than shrimp on the BBQ. Traditional Portuguese-style calls for shrimp with the heads on. While it might be intimidating, the heads preserve a fantastic amount of flavor and add to the presentation of the dish.
- 13/15 shrimp, shell on, preferably with the heads on.
- Portuguese Malagueta (pimento paste)
- Sambal Oelek (Indonesian hot sauce)
- Olive oil
- White wine
- Fresh cilantro or parsley, roughly chopped
- Combine Malagueta, Sambal Oelek, olive oil and white wine in a stainless steel bowl. Reserve half the sauce to the side.
- Toss the thawed shrimp with the other half of the sauce and allow to sit for a 10 minutes at room temperature.
- Bring grill to med-high heat and throw shrimp onto the grill. In case of flame-ups, keep an open beer handy!
- Seafood cooks very quickly on the grill. You’ll only need a couple minutes per side. Once the shell changes color and the tails start to burn, pull the shrimp off into a clean bowl
- Toss with the remaining sauce
- Finish with the chopped cilantro or parsely
- Crack open a crisp lager and mangia!
Beer Pairing: Singha Lager or GLB’s Blonde Lager
For me, food is tightly bound in memory, experience, culture and family. My greatest culinary influences are family members, and nearly every fond memory I have with them involves cooking. I do truly believe that great food is made with love; it’s not mechanical or scientific; great food, like memory and experience, is transcendent.
I am a man who likes to color outside of the lines, and so it should come as no surprise that I do not believe in following a recipe or measuring the ingredients that go into my creations. Cooking, for me, is stream of consciousness. Culinary schools and restaurants alike will often teach “consistency is key,” though I am not interested in cooking, or eating, for consistency. I want to be surprised and challenged; I want the risk, and the reward, that comes with cooking from the heart.
My recipes posts, as such, will not look like your conventional recipe book. I don’t outline quantities, weights or fluid ounces. I’ll often recommend substitutions for core ingredients. Many of the foods I make leverage left-overs from a previous recipe. In short, when it comes to cooking, I give a big, giant ‘fuck you’ to convention.
Enjoy and mangia!