Eggplant & Portobello Pasta #BeerLoversHH

I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.   I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I  used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.   I also  have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!     For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.   Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat).  Send them my way by Monday, … Continue reading

Farfalle with Sun-Dried Tomato and Scallion Cream

Almost every Sunday night, my boyfriend and I have pasta for dinner. We typically just have spaghetti or rigatoni with meat sauce. I make the sauce in huge batches and freeze it for later use. Last weekend, I didn’t realize we had used up the last of our sauce until Sunday afternoon! So we needed a quick pasta recipe that we could use instead. (Don’t worry, I made more sauce this weekend so we are safe for the next few weeks!) This recipe from Food and Wine uses sun-dried tomatoes to make a quick and simple no-cook sauce. The meal was done in under 30 minutes!   Ingredients: 5 scallions, white and light-green parts only 12 sun-dried tomato halves 1 cup half-and-half 1  box (1 pound) bow tie/farfalle pasta 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 3 tablespoons chopped fresh parsley 1 tablespoon fresh oregano

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