Tattoo You Two – SMaSH Beer

One of the most interesting projects The Club decided to do this brew calendar is a SMaSH beer, with participants brewing the same recipe. One of the members developed the recipe and we are all charged with following it. The idea is that the differences will be with water...

Cold Oatmeal

Ah, winter. Time for hearty, sustaining foods that get us through long dark days. Ironically, it’s the time that I turn to one of my favorite breakfasts, cold oatmeal. I’ve never been a fan of hot cereal – something about the warm, gluey texture just puts me off. But...

CoCo Porter

I like brewing beer, for sure, but I love brewing beer with friends even more. Too many cooks may spoil a stew, but they add something when it comes to beer. When our dear English friend Chris Mear said he would be visiting and bringing his fiancé who makes...

Southwest Soft Tacos

Have I mentioned that Mother has been spoiling us with homemade dinner? Ever since Rick broke his foot earlier this year, and now that we’ve also been starting a new business, making dinner once a week has been Nancy’s way of helping out – and it really is a huge...

Creamy Cassoulet

Until a year ago I couldn’t tell you the difference between a Chevrolet and a cassoulet, but after my last two visits to Trealy Farm in Wales I am all about the cassoulet. If you didn’t guess a cassoulet is very closely related to what Americans call casseroles, at...

Scully Summer SunSessionAle!

This beer was brewed for our annual summer party. It was designed to be easy to brew, and at 4%, easy to drink over a long day. 5 lbs. Marris Otter (UK) 2-row malt 2.5 lbs Organic (CAN) 2-row malt Ideally I would have preferred to use all of...

Double Sunshine Daydream

This Imperial IPA recipe is based on a clone found on www.brewtoad.com. I have dubbed it “Double Sunshine Daydream” because I would be dreaming to believe I could come close to Sean’s masterpiece. I didn’t change the Brew Toad recipe up too much, other than using Citra with different...

Coconut Creme & Raspberry Cake

It’s March in Vermont, and as much as I’ve been trying to deny it I’m in the mood for warmer weather. I’ve also been dreaming of the amazing coconut raspberry cake I had last summer while on vacation (in Edinburgh) at The Kitchin, a Michelin-star-rated restaurant that served the...

Fish Tacos

Fish tacos just aren’t something we can find in Vermont, so I developed my own take on these. The cooking method is adapted from the Cook’s Illustrated Crunchy Oven-Fried Fish but the spice profile is decidedly more south-western. This is a great dish for two people to make together,...

Winter Bear Stout

This stout is my take on Scott Russell‘s clone recipe in his excellent book, North American Clone Brews. Not being a huge fan of Fuggles hops I opted for Styrian Golding, Kent Golding, and Bramling Cross. Winter Bear Stout 5 gallons, all-grain Ingredients: 7lbs Pale Malt 8oz Roasted Barley...

Eggplant Casserole

While trying to figure out how to use up some vegetables from our weekly CSA basket, we improvised the following, which was inspired by a time-tested eggplant Parmesan recipe and a cheese-less savory tart that mom makes. Ingredients 1 large eggplant 1 bell pepper, diced 1 medium red onion,...

American India Pale Ale

This recipe came about as a desire to create a nice “session” IPA for the new keg tap set up Nancy and Sarah got for me for my birthday. At 5.2% ABV this is a little more than a traditional session beer, but it will do.  The target OG...

Moroccan Lamb with Rice

This dish is adapted from several different lamb-with-dried-fruits recipes I’ve found on Food Network. Most of the dishes I came across had a ton of ingredients and so many individual steps that it looked like one would spend an entire day preparing it and dirtying up every food prep...

Vegan Chocolate Cake

Adapted from the Moosewood Restaurant Equipment 9-inch round cake pan Sauce pan and stainless steel bowl OR microwave-safe dish Cake 1 ½ cups unbleached white flour ⅓ cup unsweetened cocoa powder 1 tsp baking soda ½ tsp salt 1 cup sugar ½ cup organic canola oil 1 cup brewed...

Slow-Cooked BBQ Beans

I was inspired to make my own barbecue beans after receiving a gift of Saint Louis BBQ sauce from a former coworker. You can make these vegetarian or carnivorous. It is important to wait until the beans are completely cooked before adding the BBQ sauce, as the acid in...

Easy Vegetarian Cottage Pie

This is a quick and easy dish that captures the essence of the meat-based original. In our home it is often made on the weekend for a few days of quick suppers or portable lunches. INGREDIENTS 2 Tablespoons olive oil 1 Large yellow onion (diced) 2 Medium carrots (sliced...

Cranberry & White Chocolate Holiday Bread

For years I’ve baked cookies for friends and neighbors for the winter holiday season. I enjoy it, but wanted to try something new this year, and decided to go with breads. This recipe is adapted from “Bread Machine Breads” for regular oven baking, and a little richer than the...

Cranberry Relish

My grandfather loved his cranberry jelly in a can; for me that stuff was the one part of Thanksgiving Dinner that was never touched. It wasn’t until I learned to make my own that I understood why this dish is traditional at all. I call this version of “cranberry...

Black Forest Stollen

For some time now I’ve been searching for a Stollen recipe that is authentically German and not overly sweet like the versions I’ve found in American cookbooks. As luck would have it, one of my coworkers is the son of a German baker. With a little pleading I was...