Bread Machine Beer Bread

I think I’ve finally gotten the beer bread recipe to the point that I feel it’s good enough to share! This bread is customizable based on what kind of beer you choose to use. For this bread I chose to use Lost Craft’s India Pale Ale, which is a nice, light beer with only a 4% alcohol content. But feel free to choose the beer that you like best! A stout will make a much darker, richer bread, while a crisp, light beer will have a much less pronounced taste. You could even use a non-alcoholic beer. Additionally, you can choose to omit the caraway seeds, which do have a strong flavour of their own, so that the beer shines through.

The beer that you choose to use changes what it goes well with. It’s a light fluffy bread no matter the beer, so if you’re going to spread something on top, it’s best to toast it first. With a light ale and caraway seeds, I like it paired with a sharp cheese, deli meats, and/or a touch of mustard. Without the caraway, I have served it with eggs and toast for breakfast, and received quite a few compliments.

Bread Machine Beer Bread
Yields one 2lb loaf

A note about bread machines:
Every bread machine comes with an instruction booklet (most of which are also generally available online) that will specify the order that ingredients should be added. Mine says that liquids should be added first, then flour, then yeast. When preparing this recipe, the instructions for your specific bread machine should take first priority, so if your manual says to add the ingredients in a different order, do so.

Into the bread machine pan, pour:
1 ½ cups India pale ale
2 Tbsp olive oil
Over the liquids, pour evenly:
4 cups flour
Into one corner of the pan spoon:
1 Tbsp sugar
Into the other corner of the pan, spoon:
2 tsp salt
Make a divot at the center of the flour. Into the divot, put:
2 tsp yeast
Over the top of all of the ingredients, sprinkle:
3 tsp caraway seeds

Set the bread machine to the basic/normal/white setting, with a light or medium crust to your preference. Press start. Running this cycle should take about three to four hours, depending on your machine.

It’s as simple as that!

Teriyaki Trout Rice Bowls

Given all of the feeding (overfeeding?) that goes along with birthdays around here, I thought that a simpler supper was called for last night. Luckily, rice bowls are a family favourite (which you’ve probably noticed if you’ve read through my older posts), and teriyaki trout is something the kids ask for anyway. Well, they ask for teriyaki salmon, but trout is a fraction of the price, and they’re almost as happy with that.

So I cooked up some basmati rice, baked trout fillets with teriyaki sauce, steamed some bok choy in the microwave, and served it all with leftover hard boiled eggs from the fridge that had to be eaten up. That particular batch of eggs had spectacularly pale yolks, by the way, despite tasting nigh on identical to darker-yolked eggs.

Scallop and Bacon Pesto Pasta

Thing 1 told me last week that she’d just realized that she’d never tried scallops before, and that she really wanted to know what they tasted like. Well, this week the little frozen scallops went on sale at the grocery store, and I saw a great chance to let Thing 1 try them without spending a fortune.

I whipped up a quick pasta dish where the scallops took center stage. The green noodles were Catelli SuperGreens Spaghetti, and I tossed them in the last of the basil pesto that I froze last summer. At the same time, I fried the scallops up in a dash of olive oil and a sprinkle of garlic powder. To serve, I laid down the pasta first, then a sprinkle of bacon bits, then the scallops, and then a few sliced grape tomatoes.

And the verdict is: Thing 1 absolutely loved the scallops! Next step, I think, is to invest in some of the larger, pricier scallops and serve them wrapped in bacon. Grilled, maybe? Or in a chowder? There are so many possibilities!

Fish Fillet Sandwich on Beer Bread

I’m still trying to perfect that beer bread recipe, this time experimenting with added flavour. Although the bread is lovely plain, I really liked it with caraway seeds. I think that the recipe is just about ready to be published… Maybe next week, after I’ve tried one more test loaf.

I served the bread as part of a lightly-breaded fish fillet sandwich, and I followed this recipe to whip up some tartar sauce. I really liked the sauce, but that might have been because I am partial to the dill pickles I made last year (and am still working my way through). I served the sandwiches with cubed watermelon and the sour turnip pickles that my friend made for me (of course I didn’t eat the turnip and the watermelon together, because yuck).

Algonquin Park Camping: Day 1

Last week I had the pleasure of camping with my family at the Achray Campground on Grand Lake in Algonquin Provincial Park. I’ve been camping most of my life (my first camping trip was when I was only a couple of weeks old, and apparently it was the only time I wasn’t colicky for quite some time), but somehow I’d never been to Algonquin Park, which is one of our most famous. At 7,653km², the park is larger than the entire province of Prince Edward Island (5,660 km²), and it was perhaps made the most famous for being the main inspiration for the Group of Seven. In fact, the Jack Pine Trail, which begins and ends in Achray, takes you to the location where Tom Thomson was inspired to paint The Jack Pine.

We arrived around 5:00pm the first night, despite every effort to get out earlier. We had originally planned to take my parents’ Sportspal canoe with us, but it really got to vibrating on the top of our car when we hit 100km/hr, despite having it tied down so tight that it actually dented the roof of the car. So before we even got across town we had to head back home and drop off the canoe, putting a bit of a kaibosh on that part of the plan. The Weather Network was predicting one heck of a thunderstorm that night, so we desperately wanted to arrive before it. Luckily we weren’t planning on hiking or canoeing to our campsite (we were just car camping), which shaved off some time. We checked in, got our tent put up…

And the kids’ tent put up…


(That’s the view of the lake from our campsite before the clouds rolled in, by the way.)

And the cook tent put up and dinner started, and then with a CRACK-BOOM! the skies opened up. I was so thankful that we managed to get a roof over our heads before the rain started, because there is very little that is more miserable than setting up in the rain. As it was, despite all our rain gear we were all drenched as soon as we stepped out from under cover, and the Coleman tent and the cook tent leaked despite bringing extra tarps to protect them… But at least we slept dry.

I cooked dinner that night on a combination of camp stoves. If the yellow one looks like an antique, well, it might very well be; it’s from the 1950’s at the very latest. My dad used to pick up old Coleman stoves at garage sales and Frankenstein them together until he had a stove for me, one for my brother, one for my mom and dad, and then I think even a few extras. He also painted mine yellow so I could tell it apart from everyone else’s (this was a bit of an issue back in Pathfinders when every camping group brought their own gear, and things could get mixed up). The little stove on the left is one that my husband used to use when he went canoe camping with his brother and father in the Algonquin interior, and it’s much newer and much more compact. Given how long it had been since either of us had fired up our respective stoves, I think it’s fantastic that they both still worked with no repairs needed. In retrospect, we should have tested them in advance of our trip… Just as we should have tested the waterproofing on our tents beforehand. Hindsight is 20/20.

Our first meal while camping was spaghetti. The sauce was canned, and I fried a package of lean ground beef the night before, so once we were on site it was more a matter of reheating than cooking. Even so, Thing 1 declared that it was the best spaghetti she’d ever eaten (although I think hunger and fresh air may have contributed to her opinion).

I would highly recommend pre-cooking any food that you can when camping, by the way. It saves so much time and mess. I mean, sure, if I’d been cooking over the fire I’d have loved to have the juices from the meat to work with, but we knew in advance that there was a total fire ban in place. No campfires, no sparklers, no propane lanterns, no charcoal barbecues, no candles. Nothing but portable stoves/barbecues with a control valve, and only that permitted I think because otherwise nobody would be able to cook their food. Fire is a huge part of camping, at least the way that I was brought up, but we had had so little rain and everything was so darned dry that it just wasn’t safe. As it turned out, there was actually a a small forest fire about 4km away from our campground — of which we were completely unaware until we returned home and checked out the Ontario Forest Fire Info Map.

According to The Weather Network, Over 800 wildfires have been recorded this season, far higher than last year’s 221 fires at this time of year, and well above the 10-year average of 458. Fires this year have consumed more than 180,000 hectares of the province.

Shrimp and Eggs on Rice

I have been terribly busy lately, so I needed another super-easy meal again last night. Once again, I also wanted a dish that helped clean out my freezer, so I grabbed a bag of shrimp and threw together shrimp and eggs on rice.

I pan-fried the shrimp in garlic butter, which my family always loves. I mean, they like anything with garlic butter, I think. I also sprinkled a tiny bit of furikake on top at the time of serving. While the basmati rice was cooking, I soft-boiled some eggs and set them aside to put on the rice at the time of serving as well. Honestly, this was one of the simplest meals I’ve made in a while, but everyone scarfed it up, so I’m not complaining.

Nasturtium Pesto on Cod

We’ve been getting a lot of rain over the past few days, after getting practically none all summer. This means lots of hot, humid days, with really no chance to cook outside. I mean, I’m all for barbecuing in the rain, but I draw the line at thunderstorms.

So I dug through my freezer (which I am trying desperately to free up so I can defrost it) and found a lovely package of cod that I’d been meaning to use. I baked it in the oven with a coating of nasturtium pesto that I’d made last summer. (I learned last year or the year before that nasturtium leaves are totally edible, and they make a lovely, slightly-peppery pesto.) I paired it with mashed potatoes — the last of the bag that had frustrated me so over the weekend — and steamed carrots. It was a deliciously light meal to eat while watching the sky open up outside.