דניאל סלומון – אהבה and Beer are my Current Passions

I’ve really been getting into Israeli music as of late… I don’t know why, but this song has been on repeat on my playlist for… Oh… The past week or two. It just feels… RIGHT! I dunno. The Israeli readers are likely poking fun at me for being obsessed with a song that was popular… What? 2 years ago? Eh, but I can’t help it. Daniel Salomon is a good singer! So, while I listen to this song over and over and over, let’s get into this week’s Kashrut Alert! Idahoan Instamash Mashed Potatoes (Released for food service use ONLY in Canada.) is certified product of the OU (which bears an incorrect OU-D Pareve designation) that contains dairy ingredients as listed on the ingredient panel. Future packaging will be revised.

So, what to cook… What shall we cook tonight, to tickle taste buds and cause mouths to water with delight? I will note before we cook that I seem to be e-mailed a lot by people asking where they can find kosher items in their area. Even in the most remote of places, I’ve helped folks find Kosher food. We are everywhere… We are your neighbors, friends, and co-workers… Mwa-ha-ha-ha! *ahem* Sorry, I seem to be crazy… Again.

No, today I am in the mood for some recipes I learned growing up… My friends, this article is dedicated to BEER in cooking. Instantly, I hear my male readers cheering. Let’s face it, we Jews love alcohol, and there’s something GUY-LIKE about beer! It just… SCREAMS men! So, to be nice, let’s get ready for the coming Super Bowl with PLENTY of Beer-flavored cooking delights!

The first recipe comes directly from my mother, and it’s a hearty Beer Bread. We begin with combining 3 Cups Flour, Sifted, 3 Tablespoons Sugar, 2 Teaspoons Baking Powder, 1 Teaspoon Salt, 1/2 Cup Parmesan Cheese, 2 Teaspoons Minced Garlic, and 1 teaspoon of Oregano, Majoram, Thyme, Rosemary, Basil and Sage in a large bowl. Once combined, take 12 oz. Beer at Room Temperature and pour it slowly into the bowl while stirring. If, after stirring in the beer, the dough seems too dry, feel free to add more beer. If too wet, add a little more flour. Basically you want a nice piece of stiff dough ready for baking! Once the dough is ready, grease your loaf pan with shortening, then sprinkle a healthy amount of Corn Meal into the pan to coat it. Now, drop the dough into the prepared loaf pan and bake in an oven preheated to 325°F for 60 minutes. Once taken out of the oven, brush the bread’s top with a little butter (Optional). Once the bread cools enough to be touched, pop it out of the pan and wrap it in foil. The bread should keep for a few days easily.

Next up, let’s use beer in a way I love to use it: Beer-Basted Chicken! We begin by taking 3 Pds. Chicken parts. I prefer thighs and legs, but breasts also work well. Boil the chicken first off in boiling water until par-cooked (About 45 minutes). Warming up your BBQ grill, set the chicken pieces on the grill and let it cook on the first side for 5 minutes before flipping over to cook for another 5 minutes. On the third flip, open up a can of your favorite beer and pour it over the chicken. Continue the flip & baste for three more flips, bringing the cooking time to a full 30 minutes. If it still needs a little more time, feel free to give it another 5-10 minutes before taking it off the grill to eat. ^^ Easy, simple, and tasty! Sadly, the chicken can’t be mixed with the bread due to the dairy in the bread, but… Ah, well!

Well, I figure that’ll be a good stopping point for now… Just so folks know, this blog is now mirrored on MySpace for those who prefer it. Just another nice thing. Anyhow, until next time, Shalom and Good Cooking!

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January 9, 2007. bread, fanboying, Kashrut Alerts, recipes.

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