BOTW–Dulle Teve

Dulle Teve Tripel is brewed by De Dolle Brouers in Esen, Belgium.

“Dulle Teve” apparently translates to, “Mad Bitch,” in English, and the two brewer brothers who run De Dolle claim it is named in honor of their hard working mother who greets visitors and leads tours at their tiny micro-brewery.

I’m not often a fan of Tripels, as they are often a bit too far to the sweet side.

I’ll make an exception here, as this exceedingly complex and delicious beer, while sweet, has a touch of sourness and finishes dry.

I had it with leftovers from the Provencal-ish Fish from the other night, and it went beautifully.

An amazing beer which I can easily put somewhere in my top 10 favorite Belgian brews.

Genevieve Julep(?)

Oddly, Genevieve makes a pretty tasty Julep type thing. I mean, you do have to like the flavor of the gin to start with. Also mint goes well with the odd Italian herbal liqueur Strega. As always, I am thinking, why not put these tastes together?

1/2 oz Strega
Sprigs Mint
2 oz Genevieve

In the bottom of a bar glass or julep cup, bruise several sprigs of mint in the strega. Remove sprigs. Add fine ice and Genevieve, churn with spoon to mix, and garnish with fresh mint sprigs. Serve with a straw.

I’d say, add an Absinthe float, but that’s probably gilding the lily or paving the highway to hell.

Fish Provencal-ish

One of my favorite fish preparations is baking it in a spicy tomato sauce with olives and capers.

Unfortunately, the only decent looking fish at our local market was Pollack, the world’s most tasteless fish. There’s a reason some Asian genius decided to use this as a base to create artificial crab.

Pre-heat your oven to 325 F.

Make a tasty tomato sauce. I actually kind of like leeks a bit better than the yellow onions I used here.

I like line a baking dish with sliced lemons, then place the fish on this.

Then top the fish with some herbs, in this case thyme, and salt and pepper. Cover the fish with the tomato sauce and put it in the oven.

“Wait, what are all these unusual stainless items which arrived at our front door,” sez Ms. Sweetpea?

Acting on a tip from DrinksCompanion I scored a set of 28 oz stainless tins and 18oz cheater tins from BarSupplies.com. Not to mention a full set of stainless jiggers in varying sizes. Interesting posts will follow explaining, if you don’t feel like reading DrinksCompanion’s exegesis.

Linguini is one of my favorite dry pastas. I don’t exactly know why. Versatile?

Take the fish out of the sauce and plate, toss the pasta with the sauce.

Served it with some olive bread from Arizmendi Bakery.

It was only OK this time Again, Pollack is really a pretty boring fish. Probably fish balls or fake crab sticks is the thing to do with it, rather than just eating it. Halibut or Cod would be preferable. But, there you go, a fast and easy to make dinner for a weeknight.

Gratitude

Sometimes Jon Carrol writes about cats, and sometimes children.

Sometimes he is right on, as in this column he published last Thanksgiving.

Gratitude

Gratitude is the antidote. It is useful in combating a variety of diseases, from something as vague as the discontents of civilization to something as specific as personal grief. Thanksgiving is the holiday of gratitude, and I am always willing to celebrate it.”

Happy Thanksgiving!

Allies Cocktail

Allies Cocktail

1/2 Dry Gin. (1 1/2 oz Beefeater Gin)
1/2 French Vermouth. (1 1/2 oz Noilly Prat Dry Vermouth)
2 Dashes Kummel. (1 dash Linie Aquavit, 1 dash simple syrup)

Shake (stir please! – Erik) well and strain into cocktail glass.

Not really much to say about the flavor of this one. Mostly it just tastes like a Martini.

In regards to the name:

Allies, as in the Triple Entente when France (French Vermouth), Russia (Russian Kummel), and England (English Gin) entered World War I in 1914!

In which case, the drink should be made with Russian kummel!

By using Aquavit, I’ve allied France, England and Norway, who was neutral in World War I!

Unfortunately, I think Gilka is the only brand of Kummel currently available and it comes from, horror of horrors, Germany!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

BOTW — Wychcraft

So, I suppose this post should have gone up around Halloween, instead of Thanksgiving!

I belong to a beer club, and we get around $15 worth of beer a month, whether it is 2 six packs, a few bombers, or a couple Belgians. I enjoy it, as we get to try beers we wouldn’t normally buy, even if there are a few clinkers now and then.

They sent us home with Wychcraft from the Wychwood brewery in October. It is an English IPA.

I was surprised by how light it was in body, almost lager-ish. Not a sweet beer at all. Also, nicely low alcohol, at 4.5%. Good change from all the heavy, holiday and winter warmer-type beers we’ve been enjoying lately. A biscuitey malt flavor is the first thing I get, then strong Pilsner-like hops. Straw, hay and things like that come to mind. Very different from most American IPAs with their aggressive, complex hops and heavy bodies.

A bit on the simple side, this beer’s light body and low alcohol would make it an enjoyable hot weather session beer.