Cornish Pasty: A Portable, Savory Hand Pie


Originating in Britain, the Cornish pasty is a hand pie, usually savory, with a sturdy dough enclosing a filling of steak, potatoes, carrots, onions, and seasonings. These pasties were designed to be a full meal that would hold up in a workman’s pocket until lunch without any protection other than the crust. Cornish pasties also differ from other hand pies like calzones or empanadas in the fact that the filling cooks while the pastry itself cooks, sealing all of the flavors and nutrients inside an edible wrapper.

Cornish Pasty Dough
This dough recipe creates a sturdy crust that will hold the filling together while baking and provide a flaky texture to the outside of the hand pie. Bread flour increases the gluten to create a more durable crust, while barley flour adds flavor. For a more tender chew, use a lower protein pastry flour.

Makes: 4 large or 8 small pies

2 cup bread flour
1 cup barley flour
1 tsp sea salt
1/2 cup unsalted butter, European style, cold, cubed
1/2 cup rendered fat, such as duck or pork lard, cold
1 cup beer, such as Mild, ESB, or Bitter, ice cold

Egg Wash
2 large eggs
2 tbsp whole milk

In the bowl of a food processor, add the high gluten and barley flours, then the salt. Seal the bowl with its lid, and pulse to mix the ingredients together. Then cut the butter and fat into the flour mixture, pulsing the food processor until there are small pea-sized lumps. Over-mixing the butter and fat into the dough will make a less flaky crust. Next, add enough ice cold beer to form a ball of dough. Do not over mix or add too much beer or the pastry will be tough. Pour with a light hand.

Remove the dough from the bowl and place onto a floured workspace. Lightly knead it into a ball. Cover with plastic wrap and refrigerate for 1 hour to rest the gluten and hydrate the flour.

Rolling and Filling
After an hour or more, remove the dough from the cold box. Divide it into four equal-sized balls for large pasties or eight pieces for small pasties. Use a rolling pin on a floured surface to roll out each dough ball into a circle with a thickness of about 1/8 inch. For four pieces of dough, the rounds will measure 10 inches in diameter, or 7 inches with eight dough balls. Use enough flour to keep the dough from sticking to the surface of the rolling pin.

Next, brush the surface of the pastry with the egg wash. Add the filling of choice to half of the dough round, but don’t overstuff the pasty, leaving an edge for the opposite edge to stick to. Fold the opposite side of the dough over the filling and, making your hand into a cup, lightly press down to remove any air and create a half moon shape. To seal the pasty, start at one side of the crescent and fold the dough over, then onto itself, over and over, making a nice pattern around the edge. Or use the tines of a fork to press the two dough layers together. Be sure the dough is sealed, to prevent leaking during cooking. Use different crimping styles or patterns on the edges to help identify each filling. Place onto a baking sheet lined with parchment paper or a Silpat. Repeat the steps above until the dough is gone.

Refrigerate the pasties for 20–30 minutes to chill them, helping to prevent the dough from shrinking during the cooking process.

Preheat the oven to 400˚F. Make a few small cuts on top of the pasty to allow the steam to vent. Brush the surface and edges with an even layer of egg wash. Bake pasties for 45–60 minutes, looking for a nice golden brown crust, and a fully cooked, warm filling. (The internal temperature should be around 200°F). Allow to cool slightly before serving.

Note: To make a vegetarian version of this crust, substitute vegetable shortening for the fat or lard.

Lamb Pasty Filling
Traditionally, the Cornish pasty is filled with chopped up steak, potatoes, carrots, onions, and a touch of seasoning. This version pays homage to the recipe’s British roots by using lamb instead.

Makes: 4 large or 8 small pasties

1 tbsp beer, such as Brown Ale, Stout, or Porter
2 tsp beer mustard, such as Sierra Nevada’s Stout & Stoneground
2 tsp fresh rosemary, minced
1/2 tsp nutmeg, grated
1/2 tsp sea salt
1/2 tsp freshly cracked black peppercorns

1 lb lamb, ground or cut into small cubes
8 oz Yukon or Russet potatoes, diced
1/2 large onion, peeled and diced
1 large carrot, peeled and diced
4 tbsp unsalted butter (optional)

In a bowl, add the beer of choice, beer mustard, rosemary, nutmeg, salt, and cracked pepper. Whisk the ingredients together. Add the lamb, (ground or cubed meat will change the final texture of the pasty), potato (peeled or unpeeled), onion, and carrot. Mix everything together well.

Follow the Rolling and Filling directions above. To increase the richness of the final pie, add 1/2–1 tablespoon of butter to each pasty’s filling.

Recipe Variations
• For a traditional Cornish pasty, substitute chopped skirt or flank steak for the lamb and omit the beer mustard.
• Add 2 teaspoons of your favorite curry spice blend to the beer mixture and omit the beer mustard to create a curried lamb pasty.
• To make the pasty more like a baked sandwich, spread 1 teaspoon of beer mustard on top of the egg wash.
• Serve with a side of beer gravy for dipping.

AleFrom the Garden Pasty Filling
This filling uses produce found in an English vegetable garden, providing flavor, texture, and nourishment.

Makes: 4 large or 8 small pasties

1 fennel bulb, core removed, diced
1 large yellow onion, peeled and diced
1 large carrot, diced
1 leek (white and light green end), cut in half, washed and sliced
2 crimini mushrooms, diced
4 garlic cloves, peeled and minced
1/2 eggplant, peeled and diced
8 oz Yukon or Russet potato, diced
3 oz Parmesan or English Cheddar cheese, grated fine
1 tbsp fennel fond, chopped
1 tsp thyme leaves
1 tsp rosemary leaves (optional)
1 tsp sea salt
1 tsp nutritional yeast seasoning
1/2 tsp four peppercorn blend, freshly cracked
1/2 tsp nutmeg, grated
2 tbsp beer, such as Pilsner, Pale Ale, or Brown Ale
4 tbsp unsalted butter (optional)

Add all of the prepared ingredients to a bowl and toss them together well, making sure everything is thoroughly blended.

Follow the Rolling and Filling directions above. To increase the richness of the final pie, add 1/2–1 tablespoon of butter to each pasty’s filling. 


Beer and Food Chart

The Beer & Food Pairing Chart approaches pairing by first looking at common individual food components and comparing them to the six main beer flavor categories (Crisp & Clean, Malty & Sweet, Dark & Roasty, Hoppy & Bitter, Fruity & Spicy and Sour, Tart & Funky). The potential interactions between the food and beer are outlined and an approachable dish is recommended.

Download Craft Beer & Food Chart

Craft Beer and Food Pairing Guide

Asian-Style Noodles Infused with Stout and Witbier


When a noodle is one of the main components of a recipe, the type and style of noodle will add its character and charm to the finished dish. Using both rice and wheat flour Asian-style noodles as a foundation, these recipes explore two sauce options for these ribbons of goodness. Each one goes in a different direction, accentuating the noodle’s flavor and texture, while incorporating a beer style into Asian cuisine. Rice noodles combine with delicate seafood flavors and a Witbier’s kiss of orange and coriander, while dried wheat noodles are cooked in a rich, roasty mushroom Stout sauce.

Rice Noodles with XO Wit Sauce and Shrimp
I recently had dim sum at a restaurant that creates many original dishes. One in particular left an impression and has planted a craving in me ever since I first tasted it. The key ingredient was a sauce called XO, which originates from Hong Kong and is found in many different Cantonese style dishes. It’s made with dried scallops (sometimes dried shrimp or fish), Jinhua ham (Chinese style ham), dried red chilies, fried garlic—and sometimes onions—in oil. The intense flavors of these ingredients infuse together, laying down foundational seafood richness with a mild heat and a good dose of umami.

In this recipe, I use rice noodles with a wider cut, traditionally found in a dish called chow fun. Build a sauce with leeks, shallots, garlic and ginger, then white miso, XO and Witbier, which adds a lovely element of orange and coriander along with its Belgian yeast essence. This sauce becomes a vehicle to boost the mild flavor of bay shrimp, while coating the chewy rice noodles with just enough heat.

Serves: 6 guests

14 oz rice noodles or rice sticks (Bánh Phở Viêt Mien Lào), large or XL size*
2 tbsp vegetable oil
1 large leek, white and light green part, washed and sliced
1 large shallot, peeled and sliced
2 tbsp roasted garlic, peeled and mashed
1 tbsp ginger, peeled and grated fine
2 tbsp white miso
12 oz Witbier, such as Allagash White
2 – 3 tbsp XO sauce*
1 tsp Sriracha hot sauce (optional)
1 lb bay shrimp (or larger prawns)
red micro shiso (optional garnish)
micro cilantro (optional garnish)
white pepper, ground
* Available at most Asian markets or large grocery stores with an aisle for ethnic food.

Begin by reading the rice noodle package. Most rice noodles need to be hydrated first, which requires a 60-minute soak in warm water, followed by a fast, 3-minute cook time. Fill a bowl or large pot with warm water and follow the directions on the package.

After 30 minutes of soaking, place a large pot filled with water onto a burner and bring to a boil. In a large skillet or wok, over medium-high heat, add the oil to coat the bottom of the pan. Add the leeks and shallots, tossing in the pan until they are slightly wilted, about 4 minutes. Add the garlic, ginger and white miso, stirring well to combine the ingredients, dissolving the miso into the vegetables, about 2 more minutes. Next, add the Witbier and XO sauce to the pan. With the XO, start with 1 tablespoon, then adjust the flavoring until you find balance between heat from the chili in the XO, the flavors of ginger and garlic and a delicate touch of Belgian yeast with orange in the finish. If more heat is needed, add Sriracha. If more of the seafood umami flavor is needed, add another tablespoon of XO.

Once three-quarters of the liquid has evaporated and the sauce has reduced, coating the vegetables, add the drainedrice noodles to the pot of boiling water. Cook them for 3 minutes (or what the directions suggest) and drain. Add the cooked rice noodles to the XO Wit sauce and then add the bay shrimp (rinsed under cold water first). Using tongs, toss the noodles in the sauce, coating them evenly in the red-hued liquid. Arrange the noodles onto a large platter or serve in individual bowls, making sure to top with the shrimp and leeks. Garnish with red micro shiso (a plant in the basil family used to make pickled ginger pink), cilantro and a light dusting of ground white pepper. Serve with chopsticks and a bottle of Sriracha hot sauce so your guests can add more heat if they desire.

Beer Pairing
With the dried scallops and bay shrimp, try a Belgian Blonde or a Saison. A Belgian Strong Pale Ale or a Tripel will enhance the umami funk going on in the dish. Alternately, an American Sour, blonde in color with a healthy Brett dose, will also complement the umami funk.

If bay shrimp aren’t your thing, larger prawns can be used instead. Crab meat or scallops also work in this dish, with the shrimp or as a replacement for them.

113Cuisine2Pancit Canton Noodles with Fermented Black Bean Stout Mushroom Sauce
This recipe uses a Filipino-style noodle that is adapted from Chinese cuisine. It is essentially a lo mein- or chow mein-style noodle, made with wheat flour and coconut oil and then dried. Extra-long, these noodles are traditionally served at birthday parties to celebrate longevity and good health.

As these noodles are dried, they are not cooked in boiling water like most Italian pasta, but in a boiling sauce instead. This recipe combines mushrooms, onions, carrots and pea shoots with an umami-rich sauce of fermented black beans, hosin sauce, miso and soy sauce. These Asian flavors meld beautifully with a Stout’s rich, roasty undertones. The finished dish will be layered with earthiness from the mushrooms, while the umami will accentuate the hints of chocolate malt, coffee, espresso or oat silkiness, depending on the style of Stout. The intensity of an Imperial Stout will also change the base flavors of the dish, enhancing the beer style’s roast characteristics.

Serves: 6 guests

1/2 cup water, boiling
1/4 cup fermented black beans*
1/4 cup hoisin sauce*
2 tbsp miso, red or white
2 tbsp soy sauce, tamari or liquid aminos
2 tbsp vegetable oil
1 yellow onion, peeled and sliced thin
2 tbsp garlic, peeled and minced fine
2 tbsp ginger, peeled and grated fine
1/2 lb mushrooms, brown beech, crimini (sliced) or enoki
1/2 lb shitake mushrooms, fresh, stems removed and sliced
12 oz Stout, such as Oatmeal Stout, Spiced Stout, or Imperial Stout
1 carrot, peeled and julienned
16 oz flour stick noodles, also called Pancit Canton
1/4 – 1/2 cup hot water (if needed)
1/2 lb pea shoots or tendrils
1/2 tsp white pepper, ground
1 green onion or scallion, sliced thin, green and white part
Sriracha hot sauce or favorite Asian-style condiment
* Available at most Asian markets or large grocery stores with an aisle for ethnic food.

In a liquid measuring cup, soak the fermented black beans in the boiling water as you prepare the rest of the ingredients. Having everything ready in advance is key to this recipe. After 20 minutes, add the hoisin sauce (or oyster sauce for a non-vegan version), red miso and soy sauce. Mix to combine all the ingredients and set aside.

In a wok over high heat, add the oil and onions. Stir-fry for about 4 minutes, until the onions are just starting to brown on the edges. Add the garlic and ginger, mixing in and cooking for another minute. Add both types of mushrooms and mix well with the onions. Let the mushrooms cook for 5 minutes, until they release their stored moisture and start to brown. This will increase their earthy flavor. Add the reserved sauce to the wok and stir well, glazing the mushrooms and cooking for 2–3 minutes. Next, add the Stout and bring to a boil. Add the carrots and the dried noodles. Stir to coat the noodles in the very thin sauce. Watch the clock, as the noodles need about 6 minutes to cook. More time than this and the results will be mushy and gummy. Keep tossing the sauce over the noodles to allow them to soften and soak it up. Add the pea shoots and season with white pepper. The noodles should be soft, yet tender, coated in a thick sauce. If the wok seems dry, add a touch more water.

Transfer the noodles to a large serving platter or serve on individual dishes. Garnish with green onions and serve with your favorite hot sauce.

Beer Pairings
An American Brown Ale will enhance the melanoidin malt flavors from the Stout in the umami-rich sauce. The milder roast elements of an English Porter would also pair nicely with this dish.

This recipe is designed to be vegan. For a meaty version, try thinly sliced beef from a flat iron or hanger steak cut, stir-fried quickly, removed from the wok and added back to the dish at the end. Or, Chinese style sausages can be cut up and added to the onions.
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Celebrate Spring with an IPA Pesto


Spring Pesto
Pesto is defined as anything made by pounding. Traditionally pesto is made with basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil. In this recipe, I’m combining the bounty of flavors that spring offers with this technique to blend ingredients into a sauce. Depending on what your farmers market or local grocery store have to offer, this recipe can be modified and designed to enhance any style of IPA that’s available to you. The herbs, greens, nuts and beer style can also be interchanged to highlight other flavors depending on how the sauce will be used.

This pesto is also very good for you. Dandelion greens are a great source of vitamins A, B6, C and K, as well as thiamin, riboflavin, calcium, iron, potassium and manganese. Along with the other ingredients in this pesto, this recipe is designed to be good for your liver and blood.

Makes: 1 pint (2 cups)

1 bunch dandelion greens, washed and chopped
1 cup pea shoots, washed
1 cup Italian leaf parsley, washed, woody stems removed
1 cup baby arugula, washed
1/2 cup shelled pistachios, toasted
2 tbsp hemp seeds, shelled and raw
1 spring garlic, chopped (or 2–3 cloves peeled)
1 – 2 tsp kosher salt
1/2 cup IPA or another hoppy brew, cold
1/2 cup extra virgin olive oil, with a grassy or peppery flavor
1/3 cup Parmesan cheese, such as Parmigiano-Reggiano or Asiago, grated

In a food processor, add the chopped up dandelion greens, pea shoots, parsley, arugula, pistachios (or other nuts or seeds), hemp seeds, spring garlic and salt. Attach the lid and pulse several times to grind down the greens and chop up the nuts or seeds. Add in the IPA (or other hoppy brew) and pulse until a paste starts to form. Then slowly add the olive oil, followed by the Parmesan cheese (which vegans can omit and replace with a few tablespoons of white miso). Scrape down the sides of the bowl with a spatula and continue to pulse until the sauce is a uniform color and no longer chunky, but not smooth either.

Transfer the Spring Pesto to a sealable jar and refrigerate until ready to use. It will last up to a week, sealed. It can also be frozen in ice cube trays and sealed in a freezer bag for use later.

• In any recipe that calls for a basil pesto, replace it with Spring Pesto.
• Toss Spring Pesto with al dente pasta, roasted fennel, roasted garlic and grated Parmesan.
• Add to scrambled eggs for a “Green Eggs & Ham” breakfast.
• Spread on a pizza in place of red sauce.
• Add to crumbled feta cheese, caramelized onions and sun-dried tomatoes soaked in IPA for a quiche filling.
• Spread Spring Pesto over grilled bread that’s been rubbed with a raw garlic clove, then top with grilled zucchini, chopped oregano and marjoram leaves and a drizzle of extra virgin olive oil to make bruschetta.
• Add a spoonful of this pesto to a soup like potato leek, chowder or minestrone.
• Toss roast vegetables in this pesto immediately after they come out of the oven and serve.
• To create a dip, add Spring Pesto to mayonnaise and/or sour cream and place into a hollowed out red bell pepper. Serve with your favorite spring vegetables as a crudité. This same dip can be spread on a turkey or chicken pesto sandwich, wrap or panini.
• Make your favorite bread roll recipe and divide the dough in half. Add 1/2–1/3 cup of Spring Pesto to half of the dough and knead it in thoroughly. Then cover both doughs in oiled bowls and allow to raise once. Next, divide the doughs into half sized versions of the rolls. Take a piece of each batch and roll them out together, creating a marbled roll. Place in a pan and repeat. Bake as usual. Serve with Spring Pesto butter.

112Cuisine2Spring Pesto Potatoes
The flavors of the Spring Pesto add a wonderful green grassy flavor to potatoes. And whether they’re served warm or cold, this quick dish can be used for any meal from breakfast to dinner.

Serves: 4–6 as a side dish

2 lb potatoes, such as fingerlings, Yukon Gold or Idaho, washed and quartered
2 tbsp kosher salt
1 cup Spring Pesto

Place the cut up potatoes into a pot and add enough cold water to cover the tubers by 3 inches. Add the salt and place the pot over high heat. Bring the water to a boil, reduce the heat and cook until the potatoes are fork tender, about 20 minutes.

Drain the potatoes into a colander, letting them steam for a few minutes. Place the still steaming potatoes (each variety will add a different flavor and texture) into a large bowl and toss with 1/2 cup of Spring Pesto. The potatoes will soak up the pesto. After a few minutes, add another 1/2 cup to give an outer coating, along with a sprinkling of salt and a splash of olive oil. The potatoes can be served warm immediately as a side dish to any protein.

To create a potato salad of sorts, add blanched garden peas along with crumbled goat cheese and roasted red bell peppers to cold Spring Pesto Potatoes.

Photo by Sean Z. Paxton

Photo by Sean Z. Paxton

Spring Pesto Cream Sauce
Once you have pesto, a pesto cream sauce is in easy reach. This transforms the pesto into a sauce that’s totally different from its original concept. The addition of tofu gives an ultra creamy, but not heavy, texture. Adding in the white miso and yeast gives a meat-like flavor with an umami punch that enhances all of the pesto’s different flavors.

Makes: 3 cups

14 oz silken tofu, preferably organic, drained of any moisture
1 tbsp white miso
1 tbsp nutritional yeast*
2 tbsp IPA or another hop forward brew
1–2 tsp kosher salt
1/2 cup Spring Pesto
2–3 tbsp extra virgin olive oil

*Available in most grocery stores in the spice aisle or in a health food store.

Add the tofu, white miso (or other miso), nutritional yeast, beer, salt and pesto to the pitcher of a blender. If you like a stronger pesto flavor, add more to your liking. Start the blender at the low setting and work up to the highest setting. Once creamy and a single shade of green, slowly drizzle in the olive oil, giving the finished sauce a little extra body and a grassy flavor. Adjust seasonings to taste.

Transfer the sauce to a 1 quart canning jar with a lid. Store in the refrigerator for up to a week. This sauce can be used hot or cold.

• Pour this sauce hot or cold over poached, grilled or sautéed white fish. The herbal/grassy flavor will complement the delicate fish, while adding a counterpoint with a different texture. Salmon and IPA are not a good combination though, as the hop oils mix with the fish oils, causing a tinny or metallic off flavor.
• Use as a dressing over mixed greens like arugula, baby spinach or curly endive along with shaved radicchio, toasted nuts, crumbled goat cheese and toasted sesame seeds. Serve as is or roll it up into a flour tortilla to use as a wrap filling.
• Cook pasta to al dente and drain. Portion out the pasta and top with both the Spring Pesto Cream Sauce and the Spring Pesto. Garnish with more hemp seeds for texture and taste.
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Thai-Inspired Bière Cuisine


With spring getting into full swing, a bounty of produce awaits at the farmers market. This month I wanted to highlight seasonal vegetables with a Thai-inspired curry. Build a delicious meal by first making a yellow curry paste to spice a soup or sauce base, and then garnish it with more seasonal vegetables and herbs.

Thai Yellow Curry Paste
The secret to great Thai food is creating layers of flavor by breaking down something that we might think of as simple and letting it shine. Get out of the “add this and a splash of that” way of cooking and create elements, or building blocks. For instance, a curry paste becomes the flavor foundation for a variety of dishes, whether you’re making a soup, a sauce or stir-fried rice.

Makes: 1 pint

1 1/2 tbsp coriander seeds, whole
3/4 tsp cumin seeds, whole
1/4 tsp cardamom seeds, whole
1 star anise pod
1 tsp kosher salt
1 lemongrass stalk, sliced very thin
1 ginger root, about 2 ounces, peeled and sliced thin
1 galangal root, about 1 ounce, peeled and sliced thin
2 turmeric roots, fresh (or 1 tbsp ground dry)
1 head garlic, peeled
4 shallots, peeled (about 4 oz)
1–10 red Thai chilies, dried, depending on desired heat level
1 tbsp shrimp paste (Kapi Kung)

In a sauté pan or skillet over medium heat, add the coriander, cumin, cardamom seeds and star anise pod. Shaking the pan, toast the spices until they start to pop, releasing their aromatic oils, about 3–4 minutes. Remove the spices from the pan, letting them cool, while preparing the other ingredients.

• Traditionally, a curry paste would be mashed in a mortar and pestle to break down the ingredients, releasing their flavor oils and creating texture. This takes more time, but the results are incredible. Process each of the ingredients in a large mortar and pound or smash with a pestle until ground fine. Transfer to a bowl and continue with the next ingredient. Then mix all the ingredients together well.

• The modern way to make curry paste is using a food processor. First, grind the toasted spices with the salt in a spice grinder or clean coffee grinder. Add this to the bowl of a food processor, followed by the lemongrass, ginger, galangal root, turmeric, garlic, shallots, chilies (using one for ultra-mild, four for mild or 10 for very hot, depending on your taste and heat tolerance) and shrimp paste. Add the lid, pulsing to further grind up the ingredients. Scrape down the sides of the bowl periodically. Leave the motor running to make a fine paste mixture.

If sealed and refrigerated, this curry paste will last for a week, or up to six months if frozen.

Note: vegans can omit shrimp paste and substitute fermented chili and/or garlic paste.

111Cuisine2Thai Yellow Curry Duvel Soup or Sauce
Now that you’ve made the Thai Yellow Curry Paste, let’s use it. Sautéing the paste in oil cooks the vegetables and caramelizes the aromatics, adding layers of flavor to the finished soup or sauce. The addition of a Belgian Strong Pale Ale contributes yeast complexity along with a touch of sweetness and just enough bitterness to add to the mélange of flavors from the paste itself.

Serves: 6 guests

2 tbsp vegetable oil
5–6 tbsp Thai Yellow Curry Paste
3/4 tbsp curry powder, such as an Indian style
3 tbsp palm sugar* or light brown sugar
1/4 cup fish sauce, such as Red Boat 40°N Fish Sauce
2 tbsp soy sauce, tamari or coconut aminos
1 tbsp kosher salt
27 oz coconut milk (2 cans)
750 ml Duvel or another Belgian Strong Pale Ale

Preheat the pan by placing a Dutch oven or wide pot over medium heat. Add the oil and tilt it to create a layer across the bottom of the pan. [If you’re making one of the following recipes, this is a good time to add the chicken, turkey or lamb, browning the meat while rendering the fat. Then remove it from the pot and continue. Add the Thai Yellow Curry Paste and curry powder. Using a flat-edged spatula, scrape the bottom of the pan, making sure that the paste doesn’t stick or burn. Lower the heat to medium-low and continue to toast the curry powder, while caramelizing the paste. The mixture will begin to darken after about 5–6 minutes of cooking. Add the palm sugar (grated with a microplane or knife edge) or light brown sugar and press with the spatula to break into the paste.

While this is cooking, in a separate bowl measure out the fish sauce, add the soy sauce and salt, and stir to combine. After another 4–5 minutes of cooking, add the fish sauce mixture to the pan, letting it dissolve into the paste, while evaporating the water and intensifying the flavors. Keep stirring and scraping the bottom of the pan to prevent it from scorching. After about 5 more minutes of cooking, the mixture should be a thick paste, deep brown and sticky. This result is critical in the development of Thai flavors.

To Make A Soup
Add the coconut milk and then the Duvel or another Belgian Strong Pale Ale to the pan. Stir to dissolve the paste into the liquid, making a soup base. Bring this mixture to a simmer, adjusting the heat once it reaches a boil. At this point a protein can be added to the soup, to stew or braise in the liquid. Then add prepared vegetables and herbs, allowing them to cook in the beer broth. Serve.

To Make a Sauce
Add the coconut milk to the pan, followed by the Belgian Strong Pale Ale. Bring the mixture to a boil, then lower the heat to slowly reduce the volume by half. This step should take about 30 minutes. The finished sauce can be used to poach other vegetables or seafood before it’s poured over Asian-style noodles or a bowl filled with coconut jasmine rice.

Note: fish sauce is an essential flavoring, but vegans can substitute 2 tablespoons of coconut aminos and 2 tablespoons of white miso)

111Cuisine3Thai Yellow Curry Soup with Chicken and Rice Noodles
Chicken noodle soup, whether it’s just a simple stock or a complex coconut curry beer broth, is comforting. Plus, this dish might turn out better than the one on the menu at your local Thai restaurant.

Serves: 6 guests

6 chicken thighs, bone in, skin on
1 garnet yam, peeled and cubed
3 carrots, peeled and cut into small cylinders
1 spring onion or garlic, washed and sliced thin
1 green zucchini, sliced in half, cut on the bias
1 crookneck squash, sliced in half and cut on the bias
3 oz snap peas, stem end and string removed
1 14 oz package of Banh Pho rice sticks (noodles)
(To prepare: follow directions on the package or soak them in water for
60 minutes, boiling for 2–3 minutes, and chilling in a water bath.)

Place the chicken thighs skin side down in a preheated Dutch oven or pot and brown them, cooking for 6 minutes. Look for this step in the Thai Yellow Curry Duvel Soup recipe. Remove the thighs and place them in a bowl, continuing with the soup recipe.

Add the chicken to the simmering soup. After 20 minutes, add the cubed yam, carrots and spring onion or garlic, cooking for another 20 minutes. Prepare the zucchini, squash and peas, then add them to the soup, cooking it for another

5 minutes, or until the vegetables are just tender. Add the prepared rice noodles to the serving bowls. Top with soup, a chicken thigh and a mix of cooked vegetables. Serve with the Garnish Options.

Beer Pairing
Take your pairing in any number of directions by choosing a citrus-forward IPA (using that dominant flavor in the citrus for the Garnish Options), a yeasty, spicy Saison, a tropical IPA (to play off the ginger, lemongrass and coconut), or even a Hefeweizen with its banana and clove undertones.

Garnish Options
There are a lot of options for what ingredients to use and how to prepare your main dish using the Thai Yellow Curry Paste. Here are a few suggestions for garnishing it.

Serves: 6

1 bunch cilantro, fresh, washed, leaves only
1 bunch basil, preferably Thai or cinnamon, but Italian will work
1 bunch mint, washed, leaves only
1 bunch watercress
1/2 lb bean sprouts
1/4 lb pea sprouts
2 chilies, fresh, such as red fresno, serrano (hotter), jalapeño (milder)
3 green onions, washed and sliced on bias
3 limes or other citrus (depending on what you are pairing with)
1 bottle hot sauce, such as Sriracha

Wash and prepare the ingredients. Arrange them on a platter in piles or stacks, alternating colors and textures. These add-ons will lend an extra punch of flavor to the finished dish.
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