I look at a recipe more as an inspiration, a thought that becomes flavors rolling off the tongue, key ingredients shining through, ending in a moment of enjoyment. Most of the recipes I develop are what I would classify as Beer Cuisine or Cooking with Beer. These recipes either use beer as an ingredient or pairs well with a particular type of beer. I find that cooking with beer gives the final recipe more complexity, adds balance to some recipes while taking others to new taste levels. As a chef and home brewer, I encourage experimentations within each recipe.
Several different types of ingredient choices can be used in some of the recipes. For example if a recipe calls for a beer style to be used, it’s my hope you’ll see "outside the box" or think originally about the recipe and try some bold experimentation on your own! Muse on how best to suit yours and your guests or family’s taste buds.
Please share your creations with the community. Home Brew Chef likes to hear from our members and guests, if you tried a beer recommended or went out of the box and came up with a tasty alternative with great results, share your experiences at the Chef's Table here.
If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour gathering before dinner, these serve the purpose of sustaining your guests during the wait for meal time. An appetizer should complement your meal and warm your guest's test buds up in anticipation of the main meal event.
Leaves, grain, nuts and seeds all combine to make something nutritious and delicious. The possibilities of flavors is limitless.
Salads in Chef's Table Will be here soon.
Soups are usually warm, delicious, and that food you need when you're under the weather. With the add-in of a little beer for flavor, take your soup experience to the next level of complexity in flavors.
Entrees, the main dish, for us Americans, is usually the heaviest, heartiest, and most complex or substantive dish on a menu. The dish usually focuses on meat or fish; in vegetarian meals, the main course sometimes attempts to mimic a meat course.
A well-planned main course can function as your gastronomic apex or climax. In such a plan, the courses are designed for a lead up to the main course. The taste buds are anticipating and, when the plan is executed as designed, its ability to satisfy and delight the guests is amazing compliment to you the Chef.
A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal. Side dishes such as salad, potatoes and bread are commonly used with main courses throughout many countries of the western world.
Dessert! Who doesn't love dessert?!?!? This course concludes an evening meal. The dessert usually consists of sweet foods and beverages, but may include coffee, cheeses, nuts, or other savory items. The term dessert can apply to many foods, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
Home Brew Beer
As with food recipes, we can tailor our beer recipes to our tastes, occasion, season, and style. The recipes you'll find on Chef's Table showcase my approach to flavors and styles.