Time for Brew Awareness, but first: kitten awareness.
So, as I previously mentioned, the Davis Co-op now has the cult Drie Fonteinin Kriek. For you beer nerds out there, I got that glass at Drie Fonteinin and they don't make it anymore. Wow, I sound like a jerk when I say that. Or do I? Poll at right. I almost broke it right after this picture was taken! I know I will break it soon. This beer is the very essence of cherries, but without the sugar. The aroma and taste are just beautiful. And they lowered the price, it's now 21 bucks. Still pricey, but this is a very special beer and it came all the way from Beersel, Belgium. Handcrafted by a very nice guy who works very hard.
I have decided that two of my top five smells in the world are: trout frying in butter and roasted habaneros. I made trout almondine from a James Beard recipe. The "recipe" is really just fry the trout in butter with blanched almonds. Season with salt and pepper and parsley.
My current goal is to eat more trout.
Here's the finished dish with some roasted Yukon golds.
Time for Brew Awareness, but first: kitten awareness.
So, as I previously mentioned, the Davis Co-op now has the cult Drie Fonteinin Kriek. For you beer nerds out there, I got that glass at Drie Fonteinin and they don't make it anymore. Wow, I sound like a jerk when I say that. Or do I? Poll at right. I almost broke it right after this picture was taken! I know I will break it soon. This beer is the very essence of cherries, but without the sugar. The aroma and taste are just beautiful. And they lowered the price, it's now 21 bucks. Still pricey, but this is a very special beer and it came all the way from Beersel, Belgium. Handcrafted by a very nice guy who works very hard.
I have decided that two of my top five smells in the world are: trout frying in butter and roasted habaneros. I made trout almondine from a James Beard recipe. The "recipe" is really just fry the trout in butter with blanched almonds. Season with salt and pepper and parsley.
My current goal is to eat more trout.
Here's the finished dish with some roasted Yukon golds.
where'd ya get the trout?
ReplyDeletedavis co-op. it's so affordable (both of those for 8 bucks, which was enough for two meals for two people). and it's sustainably farmed. oh yeah, i forgot that the recipe calls for you to dip the trout in milk and then flour. or egg? it just makes the skin a little better.
ReplyDeleteHope you don't mind an unsolicited tip, (sorry if that sounds dirty) but I'd say a bigger pan or hacking the fish in two to make it fit the pan will give you a better fry on it. Getting the head nice and crispy is worthwhile I think.
ReplyDeleteJD
yeah, i need a bigger lodge pan. i always end up mangling the fish to get the backbone part cooked.
ReplyDeleteJamie's does a great almondine. i had a petrale sole almondine that ranks in the best meals i've had.
ReplyDeletei tried the Cantillon Lou Pepe a week ago, and it was solid - but too expensive to thoroughly enjoy. that and it was 105° outside. it was just too complex for the situation. we also had a Russian River Temptation. that was perfect.
meuniere (sp?) is a fantastic trout preparation too. I think it's just like almondine without the almonds. You saute it in butter then sprinkle lemon and parsley on at the end. And s&p of course. What more does it need? nothing. It can be tricky to get the butter correct though. Browned perfectly without approaching black. OK, I want some trout now.
ReplyDeleteJD
mmmmm, meuniere. i wonder if sunh fish has trout. perhaps i will be investigating later....
ReplyDeletetry the sac co-op, because then you'll know it was raised well, plus it won't cost that much. but i'd call first.
ReplyDeleteIf the trout was raised well, does that mean it has good manners?
ReplyDeleteDo you suppose that Drie Fonteinin Kriek would make a really great float with some vanilla ice cream? I've only made it with some Lindeman's, but that was superb. I'm just wondering 'cos I'm not sure if $30 is too much for a killer kriek floats sesh.
ReplyDeleteNah, man, it ain't sweet like Lindeman's. It would probably taste really weird.
ReplyDelete-miller
yes, the kriek is totally dry. that's why it's so cool that the cherry flavor is so intense.
ReplyDeletei noticed that sentence about trout being raised well was weird. but kudos for the instant chop busting. i was kind of trying to avoid saying "sustainable" since i don't live in portland.
Oh I just can't resist a good pun. Or the mental image of a genteel trout that's well versed in Emily Post.
ReplyDeleteMaybe use plain, tart frozen yogurt or a dollop of sour cream.
ReplyDeleteI'm tempted to say that adding a dollop of sour cream to a Drie Fonteinen is the grossest thing I've ever heard - but I haven't yet forgotten that tanning I received about ice cold beer. So go for it!
ReplyDelete-miller
i serve it at cellar temperature.
ReplyDeletemy cellar being the dining room, the temperature being 78°F, and "it" being the sour cream.
I'd love to try that kriek, but don't know if I can drive to Davis for it.
ReplyDeleteLet me know if you wanna do a beer run. We can drink it at the Fowl Ball dinner!
Up the Kriek?
ReplyDelete-Ed
without Blue Paddle?
ReplyDeleteSaint Somewhere Saison is on draft at Spuyten Dyvil right now. Which puts me at a distinct advantage.
ReplyDeleteAnyway I ran into a guy who works at the Spuyten Dyvil grocery store the other day, and he tells me they're on a campaign to get Lindemans banned from using the name lambic, cuz it's like, fake or something. Which is too bad because it's the only remotely affordable lambic out there.
I think he sold out of the kriek, and may not re-order, but if he does, I'll get a bottle. I'll bug him to reorder if I see him.
ReplyDeleteThat seems kinda petty about getting a ban on Lindemans using the name lambic. I mean, true, it's basically fruit punch these days & they're solely responsible for the question "you know this is sour right?" whenever I order a traditional lambic at a bar - but they still make the Cuvee Rene which is a great gateway geuze. The part in the Michael Jackson Beer Hunter series where he goes to the Lindeman's brewery is solely responsible for me giving sour beer another chance (after initially disliking it a LOT). Seeing how it's made really helps you get your head aroud it.
ReplyDelete-miller
why would they even try that? lindeman's is brewed in the area that is considered to be the right area for lambic. is it the way they add the fruit?
ReplyDeletethe SD guy said they only use like 10% lambic, and that they have dodgy adjuncts like rice and saccharin. not sure if that's true.
ReplyDeletei just had that Cuvee Rene last night and enjoyed it. they say serve it at cellar temp but i liked it better even warmer. could def see putting some of those away for a year to see what happens.
is it the same for you guys in sac, that lots of little markets are starting to carry belgians and interesting stuff? i was complaining about not being able to find these brews, but then i notieced that even the bodegas in williamsburg are having like, three different krieks.
things are starting to get rolling, but slowly.
ReplyDeletethat Drie Fonteinin Kriek was ace.
ReplyDelete