Chipotle Pale Ale Polenta with Stout Braised Mushrooms – The Beeroness

Chipotle Pale Ale Polenta with Stout Braised Mushrooms

I have something to tell you. I’m writing another book, a cookbook, obviously. It’s a book I’ve wanted to write for a while, a book that I’m excited to create. It’ll focus on cooking with not only beer, but with in-season produce. It’ll break down the seasons, what fruits and vegetables are grown (in the ground!) that time of year, and the recipes will highlight those amazing ingredients. Beer is seasonal, too and that will be incorporated in the recipes. Each season will bring you dishes that will make you want to grab a beer and raid your local farmers market.I thought about this a lot, about how to truly make the produce the star of the show. How to focus on what’s  amazing about each fruit or vegetable and make it shine. I decided that in order to do this, I needed to leave meat out of it. It really needs to be produce focused. This (even as a meat eater), makes me the most excited. I love being able to bring out the best in these amazing ingredients, create dishes that don’t feel “without” just because the protein isn’t meat. I love veg food, and this book will be my love letter to it.I’ll give you more details as I get closer to the release date. I can’t wait to share it with you.

Source: Chipotle Pale Ale Polenta with Stout Braised Mushrooms – The Beeroness

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