Beer Friday: PM Dawn by Trillium Brewing Company

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Since we moved home, I've been drinking basically nothing but Trillium (and Bissell Brothers...) beers. I have been a huge fan of Trillium since they entered the Boston beer space a few years ago, and I've been very eager to visit their second brewery - with full pours and all! - in Canton, Massachusetts (they opened it when we were living in Oregon). 

On Thanksgiving weekend, my opportunity to check out their new spot came - and boy am I glad it did. Canton is only about a 40-minute drive from Boston, and Trillium's new space is fantastic. The large, open setting was crowded on this Saturday afternoon, but lines moved swiftly (and, smartly, Trillium has a separate line for cans, etc. to-go and one for pours and/or bottles to be consumed on-site).

I usually opt for Trillium's hoppy beers, but after a few of those, I decided to try their latest batch of PM Dawn as well. And good god, it was delicious. Here's why:

What: PM Dawn by Trillium Brewing Company

Style: American stout

ABV: 9%

Tasting Notes: Freshly roasted coffee beans (they infuse this brew with their neighbors', Barrington Coffee Roasters', cold brew), smooth vanilla, rich cocoa, and a hint of peanut butter makes this beer delightfully sweet - but balanced out nicely with some necessary bitterness from the coffee. The mouthfeel is also silky smooth, making this 9% stout go down a bit too easy. 

Pairing Suggestion: I'm drooling over the thought of pairing this with a piece of chocolate cake, but if sweets aren't your thing, I love pairing good coffee stouts with brunch, too.

Where Can I Find It? Both Trillium locations in Fort Point and Canton currently have PM Dawn available in 22-ounce bottles or growlers, but it also can be found on tap at the Canton location, when available (their Fort Point location only sells bottles, cans, and growlers to-go - no pours on-site).

Have you had any great beers lately?

Where's the Beef? Stew

Growing up, my Mom made beef stew often on the winter weekends. I remember loving how the house smelled while her beef stew bubbled away in the Crockpot all day long.

Although I no longer eat beef (or any meat besides seafood!), I still crave my Mom's beef stew this time of year. The dreary, cloudy days here in Portland have only taken my craving to the next level...which inspired this vegan beef-less stew recipe. It's not built off my Mom's recipe, but it sure is delicious (and the leftovers are even better).

If you're looking for a lighter version of the traditional beef stew, this recipe's for you.

Where's the Beef? Stew
Yields: 6-8 servings
-2 tablespoons extra virgin olive oil
-1 large yellow, diced
-3 celery ribs celery, chopped
-3 medium carrots, peeled and chopped
-2 portabella mushrooms, cut into 3/4-inch pieces
-3 large cloves garlic, peeled and minced
-4 cups low-sodium vegetable broth + 1 cup water
-2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
-1/4 cup tomato paste
-Dried thyme (about 1/2 teaspoon)
-Dried tarragon (about 1/2 teaspoon)
-1 teaspoon smoked paprika
-2 teaspoons finely chopped fresh rosemary
-1 1/2 cups frozen green peas, thawed
-Salt and black pepper, to taste

Directions:
1.) Heat oil in a large pot over medium-high heat. Add the onion, celery, and carrots, and cook for 7 to 8 minutes, or until the onions begin to brown slightly, stirring frequently.
2.) Stir in the mushrooms and garlic, and continue to cook for an additional 5 minutes.
3.) Add the vegetable broth, water, potatoes, tomato paste, dried herbs, and smoked paprika. Bring to a boil, and then reduce heat to low (not a simmer!). Stir in the rosemary and cook covered for 15 minutes, stirring occasionally. Add the peas, and cook for 5 minutes more, or until the carrots and potatoes are tender.
4.) Taste the soup, and season with salt and pepper as needed. Ladle stew into bowls and drizzle each serving with a tiny bit of olive oil for extra flavor.

Chock-full of hearty potatoes, mushrooms, and a slew of other nutrient-rich vegetables - plus the slight smokiness from the paprika and the hit of fresh rosemary in each bite - this vegan version of one of my favorite winter soups is on-point.

The only thing you need now is some rustic bread to dip into it!

What's your favorite winter comfort meal? 

Beer Friday: Narwhal by Sierra Nevada Brewing

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Winter = stout weather.

Ok, I admit: I drink stouts all year long (and you should too, if you enjoy them!). But during the colder, rainier (at least here in Portland...) months, a bold, creamy, high ABV stout just tastes that much better. Am I right??

This here imperial stout also happens to be available...basically, everywhere in the U.S. So read on, grab a sixer, and have yourself some winter-warming sips of a stout!

What: Narwhal by Sierra Nevada Brewing Company

Style: Imperial stout

ABV: 10.2%

Tasting Notes: Vanilla beans, roasty coffee beans, and a teeny bit of caramel make this high ABV stout a little too easy to drink. The mouthfeel is a tad on the thin side for an imperial stout, but the aforementioned rich flavors help to make that nothing but an afterthought.

Pairing Suggestion: Sierra Nevada's website recommends chocolate mousse, braised short ribs, tart raspberry cheesecake, and gorgonzola cheese. I agree with all of these suggestions, but would also add brownies for good measure. ;)

Where Can I Find It? So many places! Here's the link you need to find it in bottles or on tap near you. 

*Pro tip: this beer will only get better with age, so if you can wait to pop a bottle or two, I definitely recommend doing so. 

Are you a stout fan? If so, what's one of your favorite stouts to sip on?

Detox Vegetable Soup

My apologies for disappearing there. I was lucky enough to be home for the holidays, and then Z and I made the most of a long, New Year's holiday weekend. I hope you all enjoyed some much-needed downtime as well!

Home for the holidays! Pictured: me with our niece, Truley; me and Z by my parents' giant tree; me with my cousin and two of my siblings;  and Z with Braylee, one of our other nieces. 

A chilly - but sunny! - hike in Multnomah Falls over New Year's weekend.

Now...on to 2016! I'm not big on resolutions, but I do feel the need to eat a bit healthier thanks to all of the beer, wine, cheese, and baked goods I threw down my gullet over the holidays. Who's with me??

This soup may not actually detox us all, but the copious amounts of vegetables in it does help make up for all of those still-lingering holiday calories. The added pasta and cannellini beans only add to the soup's satiety. And the cheese rind added to the broth gives every spoonful a sultry, comforting flavor. (Because who said eating healthy had to be boring? And cheese-less??).

Here's to a healthy - and very happy - new year!

Detox Vegetable Soup

Yields: 6-8 servings

-2 tablespoons extra virgin olive oil

-1 yellow onion, diced

-2 carrots, peeled and chopped

-2 celery stalks, chopped

-1 large clove garlic, minced

-Salt and black pepper

-Generous pinch of crushed red pepper flakes 

-4 cups low-sodium vegetable broth + 2 cups water

-1 cheese rind (optional; I used Gruyere)*

-1 16-ounce can whole peeled tomatoes (roughly chop tomatoes before adding)

-1 16-ounce can cannellini beans, drained and rinsed

-1 cup frozen peas

-2 cups cooked rotini pasta (cooked to al dente)

-Extra olive oil, for drizzling

Directions:

1.) In a large pot, heat olive oil over medium-high heat. Add onion and cook for 3-4 minutes, or until it begins to soften. Add carrots, celery, garlic, and spices; cook until all vegetables are mostly softened, about 5 minutes.

2.) Turn heat up to high; add vegetable broth, water, and cheese rind; bring to a boil. Reduce heat to simmer; add tomatoes, beans, and peas. Let simmer for at least 20 minutes; add pasta about 5 minutes before serving. 

3.) Remove the cheese rind. Spoon soup into bowls and drizzle each serving with a little olive oil. Enjoy!

*I save leftover cheese rinds in my freezer and throw them into soups for added flavor. This ingredient isn't completely necessary, but highly recommended!

Also: I highly recommend stirring in some fresh herbs before serving. We used cilantro (not pictured), because it's what we had on-hand, but parsley would work too.

Healthy yet filling and delicious. 2016 is looking great already. ;)

One note: When heating up the soup for leftovers, you will very likely need to add more water or broth (that darn pasta soaks up a lot of the liquid!).

Do you have any goals for the new year?