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Brown Ale Farro Risotto with Roasted Mushrooms

Brown Ale Farro Risotto with Roasted Mushrooms

 There is one thing I can’t stop doing every time I travel.

And not just when I get to leave the country, but even when I just leave the state. I just need to wander around a market. A locals only place, stocked with whatever people who live in the neighboring streets like to eat. Once while in Costa Rica, in a small and run down town, I found myself in a small market that had just lost all power.

Farro Beer Risotto with Roasted Wild Mushrooms3

"It happens," the shop owner told me, "We just stay open, hope the light from the door can reach to the back." I made a mental note not to buy any thing perishable, but did leave with 3 bags of coffee and an unidentifiably spice that I later used on roasted vegetables.

Sometimes these little adventures just bring me back to an ingredient that I forgot that I loved. My recent trip to a local market in a neighborhood heavily populated with Italian imigrants lead me to buy a bag of farro. I love this little grain, much more than rice, much more than quinoa and I can’t understand why it isn’t used more often. It doesn’t get mushy the way that rice can, it has a nice almost chewy texture, tons of those vitamins/protein/ health benefits that people seem to like, and much more flavor than other trendy grains.

Plus it cooks up really well with beer. Which means it wins.

Brown Ale Farro Risotto with Roasted Mushrooms

 

Brown Ale Farro Risotto with Roasted Mushrooms

Yield: 4 entre sized portions, 8 side dish portions

Ingredients

    For the Risotto:
  • 2 cups (15 wt oz) faro
  • 6 cups low sodium chicken (or vegetable) broth
  • 3 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic, minced
  • 3 tbs unsalted butter, divided
  • 1 cup, plus ¼ cup brown ale, divided
  • ¼ cup heavy cream
  • 2 wt oz (about ¾ cup) fresh grated parmesan cheese
  • For the Mushrooms:
  • 8 wt oz assorted wild mushrooms
  • 3 tbs olive oil
  • ½ tsp sea salt
  • 1/2 tsp pepper

Directions

  1. Add farro to a large bowl. Cover with luke warm water, let stand for 30 minutes to 1 hour. Drain well.
  2. Preheat oven to 425. Line a baking sheet with aluminum foil. Add the mushrooms, drizzle with olive oil, salt and pepper. Toss until well coated. Roast for 15 minutes, stir and roast for an additional ten minutes. Drain the liquid off the mushrooms, set mushrooms aside.
  3. Place the chicken broth in a saucepan and bring to a low simmer, keeping to warm, but not boiling.
  4. In a separate pot, heat the 3 tbs olive oil over medium heat. Add the onions and cook until softened, but don’t allow to brown. Add the garlic and cook until you can smell it, about 20 seconds
  5. Stir in the faro and 3 tablespoons butter, cooking until the farro is completely coated with butter and it smells slightly nutty, don’t allow to brown. About 2 minutes.
  6. Add 1 cup of the brown ale and cook until the pan begins to dry, stirring frequently. About 6 minutes.
  7. Add about ½ cup of broth into the farro. Stir frequently until the farro is almost dry, and then add another ½ cup and repeat until the farro is cooked. This process should take about 30 minutes. Don’t leave the risotto while it’s cooking, the farro on the bottom of the pan burns easily. (if you run out of broth, just use hot water the same way you would broth)
  8. Once your risotto is cooked through (taste it to verify that the farro is cooked and not crunchy), turn heat to low and add the cheese, cream, remaining 3 tablespoons butter and ¼ cup brown ale and salt and pepper to taste. Stir in the roasted mushrooms just prior to serving.
https://domesticfits.com/brown-ale-farro-risotto-roasted-mushrooms/

Brown Ale Farro Risotto with Roasted Mushrooms

Bruleed Pumpkin Beer Pie

Bruled Pumpkin Beer Pie using @DogFishBeer

 

I know what you’re thinking.

You think that I put a Pumpkin Ale in that pie. It’s a fair assumption, and not a bad route to take when beerifying (that’s a word) a pumpkin pie. Sure, you can use that. Go ahead, be my beer-cookin' guest, it’s not a bad choice. But for this I wanted to play up those brown sugar flavors with a nice barrel aged brown ale. So that’s exactly what I did.

Brown ales don’t get enough air time. They are often forgotten in the beer-of-the-moment hype. Browns are the George Harrison’s of the beer world. The Willem Dafoe’s of the beer world.

But brown ales have a lot of potential, a lot of great flavors, a lot of depth.  Especially when they’ve been aged in a bourbon barrel. Like this Palo Santo Marron from Dogfish Head which has unleashed that underrated brown ale potential in a way that will remind the Beer Snobs that it’s here to play. Or make pies. Or maybe both.

Bruled Pumpkin Beer Pie @DogFishBeer

I used this Kitchen torch, because it’s amazing, easily one of my favorite kitchen tools. (affiliate link)

 

Bruleed Pumpkin Beer Pie

Ingredients

  • 1 Pale ale pie crust
  • ¾ cup heavy cream
  • 2/3 cup packed golden brown sugar
  • ½ cup white sugar
  • 5 large egg yolks
  • ¾ cup brown ale (preferably a barrel aged brown ale)
  • 1/2 teaspoon salt
  • 2 cups of pumpkin purée
  • 1 tbs cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 tsp vanilla extract
  • White sugar for brulee topping (about 3 tbs)

Directions

  1. Preheat oven to 375.
  2. Roll the pie dough out on a lightly floured surface and line a 9-inch pie pan. Place in the fridge to chill until the filling is ready.
  3. In a pot over medium heat, add the cream. Heat until the cream starts to bubble around the edges.
  4. In a large bowl whisk together the white sugar, brown sugar and egg yolks. Whisking continually, slowly pour the hot cream into the eggs. Whisk until well combined.
  5. Add the remaining ingredients (other than the brulee sugar), whisk until well combined.
  6. Pour into the prepared pie pan.
  7. Bake at 375 for 50-60 minutes or until the filling puffs slightly and has set around the edges (the center will still be wobbly). Chill until set, at least 4 hours.
  8. Just prior to serving, sprinkle the remaining white sugar over the top of the pie in an even layer. Using a culinary torch brulee the sugar until melted and turned a dark amber color.
https://domesticfits.com/bruleed-pumpkin-beer-pie/

For this recipe I use The Pale Ale Pie Dough 

Bruled Pumpkin Beer Pie @DogFishBeer