American IPA

Instead of our regularly scheduled wine review, I'm presenting you with a beer review. I figured you wouldn't mind. 

I love a good microbrew--a microbrew is a beer brewed at a commercial brewery that produces no more than 15,000 barrels per year--almost as much as I love good wine. One of my favorite styles being the American IPA.

The IPA stands for India Pale Ale, a style developed in England in the 19th century; Amercian IPAs being a bit stronger in flavor, with more pronounced hops, than their British counterparts. American IPAs tend to be quite floral, with citrus notes and a pleasant bitterness. American IPAs may not be labeled specifically as American, but most American brewed IPAs are made in this style. You will also, at times, see this style referred to as a Cascadian Pale Ale.

Leftover Cornbread Strata

I’ve been on a cornbread kick lately. So much so, that I’ve been planning meals around what dishes go with cornbread. Needless to say, we’ve been eating a lot of greens--Yum!

As much as I love cornbread fresh out of the oven, it’s not at its best when cold. This presents a problem at my house, since the two of us can’t finish a full pan in one sitting. What am I supposed to do with all this leftover cornbread? Why make cornbread strata, of course.

Think Pink with Vinho Verde Rosé!

I married in to a Portuguese family. Which is awesome. The Portuguese have a rich and very tasty culinary tradition. Sopas, sweet bread, linguiça and Vinho Verde are all wonderful things I’ve discovered since marrying my husband.

Vinho Verde is one of “the other” Portuguese wines. Everyone has heard of Port, but few have tasted this refreshing white wine from nothern Portugal. It’s a shame. Not only are many brands really good, but Vinho Verde is always very affordable. It’s rare to see a bottle over $10.00.

Skillet Cornbread

Southern-style skillet cornbread is a revelation. At least, it was for me. The cornbread of my childhood was a mix that came in a blue, red and white box. You know the one. I hear some people call it cake.

It wasn’t very long ago that I made my first batch of skillet cornbread. The crisp crust and moist, chewy interior almost did me in with the first bite. Heavenly! Who knew that cornbread could be so good without added sugar? I certainly didn’t.

Since that first batch, I’ve been on a quest to find my idea of the perfect recipe. So far, this is it.

Why Cast Iron?

I haven’t always loved cast iron. In fact, when I inherited my Grandma’s skillet and griddle, I did the unthinkable. I tried to give them away.

Yes, you read that correctly.

I rarely saw my father use his mother’s pans.  I had no idea how to use them or just how great they were. When a friend mentioned his love of cast iron, I quickly offered up Grandma’s pans. Thankfully, he knew they were worth their weight in sentiment (and in practical use.) He declined my offer and I will forever be grateful.