Skip to main content

Cascade Hops from the Lamberts

By

I've been thinking about cooking with hops since my beer crawl with The Beer Geeks in April. But I needed to figure out how to get my hands on some. Here's how fast it happened.

Last night my friend Shelby posted several photos on social media, captioning it: The beer is brewing, and the hops are ripe for picking!

So, I asked if I could have 1/2 C. No response.

This morning she asked, "If I have hops for you, what would you make?"

I sent a couple of links of things that interested me - from hops ice cream to hops bernaise over roasted salmon - and Shelby said that her husband agreed to relinquish one of his pouches because she was excited to see what I would make.

So, thanks to the incredible generosity of the Lamberts, I now have some hops. I have to say, it felt a little bit funny being handed a ziploc bag of dried green buds. Let the hops cooking mayhem begin!
Labels:

Comments

  1. Debra EliotseatsAugust 30, 2014 at 4:55 AM

    Although the hubs brews, we grow some hops just for fun. I never thought to cook with them. Thanks, Camilla for the inspiration.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more