I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.
I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.
I also have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!
For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.
Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat). Send them my way by Monday, September 8 for a chance to win!
Photos posted using the hashtag will also be compiled onto Sourcebooks’ Pinterest page and shared across Sourcebooks Media.
Pair with: Vienna Lager, Golden Ale, American Wheat Ale
Adapted from The Ultimate Beer Lover’s Happy Hour
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 4 Portobello mushroom caps, sliced into bite-size pieces
- 2 medium eggplant, peeled and diced (I used graffiti eggplant)
- Salt and freshly ground black pepper, to taste
- 1 (16 oz) beer of your choice, preferably the same beer you’re pairing with the dish (I used Walt Wit)
- 1⁄2 teaspoon dried rosemary
- 1 cup frozen peas, thawed
- 1 pound rotini pasta
- 1 cup grated Parmesan cheese, divided
Cook pasta according to package directions. Drain and set aside, but reserve 1/3 cup of the pasta water.
Heat the olive oil in a medium-size skillet over medium heat. Add the mushroom pieces and sauté for 3 minutes, stirring occasionally.
Add the eggplant, and season with the salt and pepper. Stir often and cook for approximately 8 to 10 minutes, or until the eggplant cubes become tender and the mushrooms cook down.
Add the beer and rosemary, and 1/3 cup reserved cooking water bringing the mixture to a boil. Cook until the liquid is reduced by half, about 6 to 8 minutes.
Add the peas and simmer the mixture, covered, for 2 minutes.
Stir in the pasta, cooking for approximately 30 seconds, or until the pasta is warmed through. Stir in 1/2 cup Parmesan cheese.
Garnish each serving with the remaining Parmesan cheese and serve.
Feel free to adjust this recipe to your tastes (I edited this recipe from the original to suit my tastes). Don’t forget to include the hashtag #BeerLoversHH!
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- 2 tablespoons extra-virgin olive oil
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- 4 Portobello mushroom caps, sliced into bite-size pieces
-
- 2 medium eggplant, peeled and diced (I used graffiti eggplant)
-
- Salt and freshly ground black pepper, to taste
-
- 1 (16 oz) beer of your choice, preferably the same beer you’re pairing with the dish (I used Walt Wit)
-
- 1⁄2 teaspoon dried rosemary
-
- 1 cup frozen peas, thawed
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- 1 pound rotini pasta
- 1 cup grated Parmesan cheese, divided
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- Cook pasta according to package directions. Drain and set aside, but reserve 1/3 cup of the pasta water.
-
- Heat the olive oil in a medium-size skillet over medium heat. Add the mushroom pieces and sauté for 3 minutes, stirring occasionally.
-
- Add the eggplant, and season with the salt and pepper. Stir often and cook for approximately 8 to 10 minutes, or until the eggplant cubes become tender and the mushrooms cook down.
-
- Add the beer and rosemary, and 1/3 cup reserved cooking water bringing the mixture to a boil. Cook until the liquid is reduced by half, about 6 to 8 minutes.
-
- Add the peas and simmer the mixture, covered, for 2 minutes.
-
- Stir in the pasta, cooking for approximately 30 seconds, or until the pasta is warmed through. Stir in 1/2 cup Parmesan cheese.
- Garnish each serving with the remaining Parmesan cheese and serve.
I’ve posted a mention of your portobello pasta recipe and a link at Mendocino Brewing’s blog for a story on vegetarian dishes and beer pairings!
Thanks 🙂