Dara Moskowitz Grumdahl's Top 5 Cooking With Beer Recipes

Beer, it's not just for drinking anymore (you can still do that too of course)

Off The Menu with Dara Grumdahl
June 01, 2018 - 4:02 pm

Off the Menu with Dara can be heard every Saturday from 11 a.m. to noon on News Radio 830 WCCO! See all of Mpls. St.Paul Magazine’s Dara Moskowitz Grumdahl's Top 5 lists here!

One of the fun things about living in this, the golden age of beer, is that you get to try cool stuff all the time. One of the not-fun things is that sometimes you end up with a bunch of beers you don’t feel very thrilled about. What do you do then? You cook!  My top five beer recipes on tap here. Oh, groan all you want it’s a bad pun but good recipes!

Beer Cheese Soup
Of course up here in the virtuous North you can’t say cooking with beer without saying beer cheese soup. Friend of the show Amy Thielen, who had that great Food Network show "Heartland Kitchen", has a beautiful recipe which I love very much.

Beer Bread
I love sourdough bread. I am not currently keeping a sourdough starter. Instead,  I use beer in place of water in no-knead dough. That’s the kind where you make a really wet dough and cook it in a Dutch oven. Very easy to do, comes out great. I’ve used all sorts of beers in place of the water—sweeter, dryer, they all work. The best are the more full flavored, less hoppy beers, but after that they’re all good. 

Coq a la Biere 
Everyone’s heard of Coq au Vin, right, the French one-pot dish of chicken cooked in wine? There’s a northern cousin, Coq a la Biere, that is, chicken cooked in beer. I love Saveur’s recipe, and you could use one of those pretty Belgian style ales for this

Beef Carbonnade (also known as pot roast with beer)
Pot roast with beer is called beef carbonnade, which sounds very fancy. This is the recipe to use up your stouts, your porters, all your chocolatey dark beers. I never use bouillon cubes or beef base, I think they’re just salt.  If you skip them too, use plenty of salt! I know someone who runs her slow cooker outside on the porch so it doesn’t heat up the house in the summer, you could definitely do that. 

Beer can chicken! 
I was at Mercy in downtown Minneapolis a couple weeks ago and they’ve got a beer can chicken that is fantastic—they even had special containers spot-welded to perfectly hold the beer and keep it from tipping over. Though you can just use a can of beer, and remember to figure out if it’s going to be too tall before you go to slide the whole thing in to the oven or put it on the grill.  This is one of my all time favorite ways to make chicken in the summer;  the steamy heat from the beer inside keeps the chicken moist while the skin crisps up nicely on the outside.