Beer

Steve and I were at our local BevMo recently talking to our favorite sales rep Zack.   Steve is my handsome husband for those of you who are just tuning in.  Zack pointed out that there were several gluten free beer's available and said I should try one for my blog.  What Zack didn't know is that I hate beer!  I do love to cook with it however so this is first for you Zack.  Secondly, this is for my sister Laura who asked that I include complete meal menus in some of my posts.  I know your a vegetarian Laura and this brisket is not to your liking but the side dishes could easily be paired with your gluten free mac and cheese recipe and the dessert is to die for!http://www.bevmo.com/Misc/StoreDetail.aspx?sid=147 

Beer, Ginger and Garlic Braised Brisket

adapted from The Food Network by Aarti Sequeira

Ingredients

2 tablespoons grape seed oil (that's what I had on hand so use what you have)

1 beef brisket (2 1/2 -3 pound works nicely)

Kosher salt and freshly ground black pepper

1 stick cinnamon (about 2 in)

10 whole cloves

4 green cardamom pods, crushed

2 large onions sliced

3 tablespoons Ginger-Garlic Paste (recipe follows)

1 tablespoon dark brown sugar (I had light so I used light)

22 oz gluten free beer (two bottles were 24 oz so Steve drank the extra 2 oz)

beef or chicken broth (you may not need this...I didn't)

1 teaspoon apple cider vinegar

Directions

Preheat oven to 325 degrees F.

Warm the oil in a large, ovenproof dutch oven over medium-high heat until shimmering.  Season the brisket with salt and pepper on both sides.  Add the meat to the pot and brown on all sides, about 10 minutes total.  remove from the pot and set aside on a plate.

Turn the heat down to medium and add the cinnamon stick, cloves and cardamom pods.  they should sizzle upon contact with the oil in the pot.  Once they start releasing their aroma in about 1 minute add the onions and Ginger-Garlic paste.  Sprinkle with a touch of salt to help release moisture.  Saute until onions soften and turn golden, about 10 minutes.

Stir in the sugar and beer and scrape up any bits that have stuck to the bottom.  Carefully put brisket back into the pot.  If needed add enough broth to bring the level halfway up the brisket.  You can always add more beer too if you haven't drank it already.  Bring the liquid to a boil, shut off the heat, cover and transfer to the oven.  Cook for 2 1/2 hours.  Uncover and cook a remaining 1/2 hour.

Take the brisket out of the pot and let it sit for a few minutes before cutting.  Stir in the cider vinegar.  If the gravy is too think add water or stock.  If the gravy is too thin reduce it on the stove top.  While stirring look for and remove cloves, cinnamon and cardamom. 

Cut the brisket across the grain for best results.  Spoon a little gravy over the top and enjoy! 

*This gravy would also be great on mashed potatoes.  I didn't make them only because we were having bread pudding for dessert and I felt we didn't need the extra carbs. 

Garlic-Ginger Paste

1/2 cup cloves garlic

1/2 cup sliced fresh ginger

1/4 cup grape seed oil (again, use what you have)

Put all ingredients in a mini-food processor and let it chop till it forms a semi-smooth paste.  There will be tiny pieces in the paste. 

*What you don't use will keep in a glass jar for 2-3 weeks.  Add it to marinades, pasta sauce, stir-fry sauce, slow-cooker recipes, gravy, etc. 

Roasted Tomatoes

12 Firm tomatoes (I used Romas)

4 tablespoons Olive Oil (to taste)

1 1/2 tablespoons Balsamic Vinegar

2-3 cloves garlic chopped fine

1 -2 teaspoon sugar 

1 1/2 teaspoon Kosher Salt

1/2 Freshly ground Pepper

Preheat oven to 450 F.  Arrange tomatoes, cut side up, in a baking dish.  Sprinkle on each ingredient.  Feel free to vary amounts to your taste.  Roast for 25-30 minutes.  Tomatoes will concentrate and caramelize.  Serve hot or at room temperature.

*I thought of Laura's summer garden with this one.  She always has the best tomatoes!

Asparagus

At least 4-5 spears of asparagus per person.  Hold your asparagus by the middle in one hand.  With your free hand hold the bottom cut end.  Gently bend till it naturally snaps.  This will tell you where the tender asparagus ends and the woody part begins.  Keep the tender ends and discard the bottoms.  Steam asparagus in a steamer over a little water.  Asparagus simply does not need anything else to be wonderful.  If you must, add salt and butter or your favorite sauce.

Drum roll please...dessert!  Udi's makes some really good gluten free products.  I absolutely love their snicker doodle cookies and their muffins are my go to, I don't have time to eat breakfast breakfast.  Since I pull them right out of the freezer, I cut them in half and pop them in the toaster.  A little butter and I'm out the door.  Udi's posted a recipe contest that I couldn't resist entering.  I used Udi's Gluten Free Blueberry Muffins and made the following yummy dessert.

Blueberry Bread Pudding with Amaretto Cream Sauce

Ingredients

1 pkg Udi’s Blueberry Muffins
2 tablespoons butter softened
2 tablespoons butter melted
3 cups milk
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cup fresh or frozen blueberries

1 tablespoon cornstarch
1/4 cup amaretto liqueur
1 1/2 cup 1/2 and 1/2
1/4 cup granulated sugar

 

Directions

Preheat oven to 350 degrees F. Butter 9 × 9 in baking dish or other dish that will hold pudding with softened butter. Break muffins into little pieces approximately the size of a dime. In a large bowl whisk the eggs, milk, brown sugar, vanilla and cinnamon together. Add the muffin pieces and blueberries and mix well. Stir in the melted butter. Let sit for 30 minutes so the muffins will absorb the milk/egg mixture.

Pour into the prepared dish. Bake until firm when pressed in the center, about 1 1/2 hrs. Let cool about 20 minutes.

Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the amaretto and whisk till smooth. In a medium saucepan, scald 1/2 and 1/2 over medium heat. Add the amaretto mixture to the hot 1/2 and 1/2 and whisk constantly till mixture comes to a boil. Reduce heat and cook whisking for 30 seconds. Remove from heat and add sugar. Whisk until dissolved. let cool to room temperature before serving with the bread pudding.

Serve warm

*You can make ahead and warm the sauce just before serving.

As you can see, Steve loves the sauce so much he had his in a shot glass.