Beer Bread and Fish Stew

Today I want to give you my basic recipe for beer bread which I almost always use for creating crostini for our catering guests. It has density, flavor, and body and it holds up well to a wide variety of toppings. I may have several loaves in the refrigerator at one time that have different additions in them. I can then pick and choose which ones I want for the crostini that I am preparing. The loaves are inexpensive to make and last in the refrigerator for a week or more wrapped in a plastic bag. The basic recipe is similar to all of the other beer bread recipes out there and I make no claim on developing it as a new recipe. However it is the additions that I incorporate that make it more distinctive and tasty.

Beer Bread

This recipe makes one loaf of bread. It takes about 5 minutes to mix up and bakes in under an hour. The basic recipe is simple:

3 cups of self-rising flour or three cups all purpose flour plus 1 1/2 tablespoons of baking powder
¼ to ½ cup of sugar (depending how sweet you want it to be)
A pinch of salt
1 12 oz beer (the type of beer will alter the flavor, dark-richer, light-less beery)

Now is the fun part. These are some of the added ingredients I have used before baking. Mix in one or more different ingredients into the dry flour mixture to vary the taste.
I have used:
Garlic powder ½ tsp
Raisins- 3/4 cup plumped
Onion powder ½ tsp
Cinnamon 1/8 tsp
Sautéed onions ¾ cup
Chopped salami ¾ cup
Chopped sun dried tomatoes ¾ cup
Grated Pecorino cheese ½ cup
Parmesano/Reggiano cheese ½ cup
Dried chili peppers 1/8 tsp
Grated Asiago cheese ½ cup
Dill weed 1 Tbs

Mix the dry ingredients together; pour the beer into the center of the flour mix.
Stir to make a thick, sticky dough.
If it appears too thick and not moist enough, add a a little bit of water.
Place in a greased 1 pound loaf pan.
Bake in a pre-heated 375o oven for 55 minutes or until it sounds hollow when tapped.
Five minutes before the time is up pour a bit of melted butter over the top and return to the oven.

Make up your own flavor or try them all. Just not too many different things in one loaf.

Kurt’s Fish Stew

A savory fish stew is an excellent dish to prepare for the bariatric patient, particularly after the healing has been completed and foods are again interesting. I have made this stew for a large dinner party and when served with some crusty bread and salad makes a great convivial meal and a spontaneous dinner party. Just invite some friends and pass the aioli.

Fish stews are made throughout the world and live under a wide variety of names including bouillabaisse, cioppino, as others. I make this stew using locally available ingredients and fish found here in the markets of Umbria. However, the ingredients are easily found in markets just about anywhere. It makes a fairly large quantity and can be shared with friends as an impromptu dinner (or frozen for later). Just slice some French bread, make a green salad, open some good (but not great) wine, and add a light dessert for those who can eat it. This is not haute cuisine, but it is fun to call your friends at the spur of the moment and have a wonderful evening. For the bariatric patient, the stew will probably be enough; however the dish would also go well with rice and a side dish of braised spinach or chard. Pour a glass of wine and enjoy the conversation swirling around you.

Ingredients
2 red bell pepper, chopped
3 small or 2 medium onions, chopped
1 cup chopped celery
2 cloves crushed garlic, minced
¾ cup of white wine
Dried pepper flakes
Dried oregano
Dried basil
1 28 oz can of crushed tomatoes
1 28 oz can of tomato sauce
Olive oil to saute vegetables
Salt and pepper
Chopped parsley
Quick Aioli (see below)

Fish choices
Use fillets of fish for this dish, although swordfish steaks would also be good. Use 4-6 oz fillets per person for adequate portion control. A wide range of fish can be used in this manner, just be sure that there are no bones. Use firm fleshed fish that can hold up to the cooking, such as sea bass, grouper, redfish, monkfish, striped bass, freshwater bass, perch or other heartier fishes. Purchase a pound of pre-cooked large shrimp (frozen). Cut the fillets into 1” to 2” squares.
Buy the freshest fish you can. If it smells fishy put it back and buy some pork chops.
A total of 2 ½ pounds of fish and shellfish should be adequate for 6 people.

Directions:
Sauté the peppers, celery, onions and the minced garlic in ¼ cup of olive oil until onions are translucent and the vegetables are soft.
Sauté gently so you don’t burn the garlic.
Add a good pinch each of dried oregano and dried basil. Add dried pepper flakes (to taste).
Stir to mix and add the cans of tomatoes and the wine. Bring to a simmer.
This will thicken somewhat so be prepared to put ½ to 1 whole can of added water
Simmer gently for about ½ hour.
15 minutes before seating your dinner guests,
In the saute pan, place the fillets into the sauce and stir the fish into the sauce to cover. Cover and simmer gently for 15 to 20 minutes. Depending upon the thickness of the fish, it will take about 20 minutes to cook the fish to a moist doneness. Add the frozen shrimp in the last five minutes and allow them to warm through. Ladle the stew into warm bowls and provide lemon wedges. the aioli, and warmed baguettes.

Quick Aioli
In a blender add:
1 egg
3 cloves of garlic,
Salt and pepper,
Juice from 1 large lemon.
Blend thoroughly to a fine puree

Then slowly add 1 cup of a vegetable oil (sunflower, corn, mixed) in a thin stream until the aioli forms a thick consistency. Using olive oil will make this sauce very thick and some people prefer the use of the lighter weight oils. Use whichever oil suits your fancy. Just add it slowly in a stream. Store refrigerated and it keeps for about a week. Use it on sandwiches as well.