Page 38 - Flathead Beacon // 4.15.15

38 | APRIL 15, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Jonathon Hartig, FVCC Executive Sous Chef
Frisee Salad, Welsh Rarebit Crouton, Vinaigrette
IF YOU LIKE BEER,
the Flathead Valley is
a great place to be, of-
fering a great selection of
local brews. Incorporat-
ing local beers into cook-
ing is a fun way to cre-
ate perfect dishes for the
spring and summer sea-
sons when you’ll be sitting
outdoors, enjoying fam-
ily and friends. On April
24, the Culinary Insti-
tute of Montana at FVCC
will present a Microbrew
Chef’s Table dinner. The
students have created
a wonderful five course
meal which will feature
beers from the Tamarack
Brewing Company and
Flathead Lake Brewing
Company. This has been
an exciting adventure for
everyone involved, and I
wanted to share our salad/
cheese course with you.
We incorporated Tama-
rack’s Sip & Go Naked Apricot Ale into the vinaigrette and used Flathead Lake Brewing Company’s 369 Stout for the
FOR THE SALAD:
2 heads frisee(European pale curly endive)
1/2 lb. thick cut bacon, 1/4” diced
4 eggs
1 Tbsp. vinegar
FOR THE RAREBIT CROUTON:
4 slices bread, ciabatta or French loaf Melted butter or oil to brush bread
2 Tbsp. butter
4 cups extra sharp cheddar, grated
4 oz. stout beer
2 tsp. dry mustard powder Worcestershire sauce, to taste Salt and pepper, to taste
FOR THE VINAIGRETTE:
3 oz. pale ale
1 Tbsp. shallot, minced
1 tsp. orange zest
1 Tbsp. honey
1 tsp. Dijon mustard
4 Tbsp. extra virgin olive oil Salt and pepper, to taste
FOR THE SALAD:
Cut away any outer dark green leaves, and slice off the bottom one inch of the frisee head. Separate the leaves and wash in cold water. Tear the leaves
rarebit. I certainly encourage you to ex- periment with incorporating your own favoritelocalbrews!
and spin dry or dry on towels. Set aside. Cook bacon until browned and crispy. Set aside. Poach eggs in water with vin- egar, remove from liquid and place in a water bath to cool. Set aside.
FOR THE CROUTON:
Brush each slice of bread with melted butter or oil and bake until just crispy. Set aside. Melt butter over low heat, add cheese and stir until melted. Stir in beer, mustard, Worcestershire, salt and pepper until blended. Allow mixture to cool. Spread mixture on each bread slice and bake under a broil- er until the rarebit is slightly browned. Remove from oven, let cool and slice into crouton-sized cubes.
FOR THE VINAIGRETTE:
In a small bowl, whisk beer with the shallot, orange zest, honey and mus- tard. Gradually add the oil in a thin stream, whisking constantly. Season with salt and pepper.
TO ASSEMBLE:
Toss salad in the vinaigrette and place in bowls. Sprinkle bacon and croutons over salad and top with poached egg.
Top Tracks
explore your new music cravings!
ARTIST SONG LAST WEEKS RANK
1 Ellie Goulding
2 Walk The Moon
3 Ed Sheeran
4 Mark Ronson Feat. Bruno Mars 5 Modest Mouse
6 George Ezra
7 Maroon 5
8 Taylor Swift
9 Decemberists
10 Taylor Swift
Love Me Like You Do 13 Shut Up And Dance 3 Thinking Out Loud 5 Uptown Funk! 4 Lampshades On Fire 1 Budapest 2 Sugar 6 Style 9 Make You Better 10 Blank Space 7
LOCAL TOP 5
1 Jameson & The Sordid Seeds
2 God Fearing Women
3 20 Grand
4 The Left Ready
Brother Man
She Ain’t So Reggae Funk Fillibuster
My Kind Of Girl More Than Myself
5 Marshall Catch
www.1031theriver.com
Tickets for the Microbrew Dinner are sold out; however, a few tickets are still available for the Winemaker Dinner on April 17. Jonathon Hartig is the Executive Sous Chef/ Instructional Assistant at The Culinary Institute of Montana at Flathead Valley Com- munity College. For more information, visit www.culinaryinstituteofmt.com.