The earthy flavors from the charred cauliflower, slight bitterness from the roasted broccoli, and tang of the chevre pair well with Hazy Little Thing IPA.
30 minutes
4
Intermediate
The earthy flavors from the charred cauliflower, slight bitterness from the roasted broccoli, and tang of the chevre pair well with Hazy Little Thing IPA. The flavors complement and contrast one another. The citrus notes in the beer are highlighted and the bitterness decreases on the palate.
Preheat oven to 425°F. Make the chile pesto by removing the stems, seeds and ribs from the poblano, jalapeno and serrano and discard. Rough chop the peppers.
Place chopped chiles, garlic, walnuts, salt and pepper into a food processor and pulse until ingredients are fine chopped. While food processer is running drizzle in oil and vinegar and puree until pesto consistency, set aside.
Once oven is preheated toss cauliflower and broccoli in a bowl with olive oil, salt, and black pepper. Lay out in a single layer onto a baking sheet (it’s important not to over crowd your pan). Roast 10-12 minutes until you achieve a nice charred, roasted color.
Assemble the toast. Spread ¼ cup chile pesto per toasted slice of whole grain. Divide the roasted cauliflower and broccoli between the toast. Combine arugula and lemon vinaigrette in a bowl, toss and place on top. Sprinkle each piece of toast with 1 tablespoon of chopped walnuts and 2 tablespoons of crumbled chevre.
Pour a glass of Sierra Nevada Hazy Little Thing IPA and enjoy!
Written on
This is a playful twist on a classic recipe that pulls you back to childhood. I like cooking and pairing spicy, hearty dishes with Torpedo Extra IPA because the punch of the spice and sharp cheddar stand up to the hop forward, bitter notes of the beer.
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