Local Boulder Eats: Avery Brewing

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I don’t know why I’m telling anyone about this place. It’s already popular and last time I went for dinner, I had to wait over an hour for a table. Well, at least you can get a beer then hang out on the viewing platform over the brewery, enjoying that excellent beer.

I have loved Avery, a Boulder craft brewery, since I first tried the Ellie’s Brown Ale. It helps that there is a picture of Ellie, the chocolate lab, on the label. I have tried many of their beers. Ellie’s is still my favorite in the bottle. At the brewery, you can sample the wide variety of beers that never see a bottle or a can. Some, like the Liliko’i Kepolo which is available nationally in cans, tastes even better on tap. No matter what style of beer you love, Avery will have something for you at the brewery. I’m also pretty sure they’ll have styles of beer you have never heard of. They do a lot of experimenting and these wild (and often ancient) forms of beer show up in the taproom. The draft menu changes often. You can check what’s on tap now on their draft menu.

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Avery’s Taproom. Many beers on tap daily.

Avery has had a tap room in Boulder for a long time. When they moved to their brand new sparkly brewery last year, they added a restaurant kitchen. Now, they turn out food to match the beers. There is a taproom downstairs and a sit-down restaurant upstairs. The menu is the same in both, but if you have people who aren’t comfortable at a high-top table, reserve a table upstairs.

The food is mostly Southern-influenced and it matches perfectly with their beers. They smoke their own meats and do an outstanding job. The Meat, Meat, Meat platter is huge, and you get to sample a selection of the delicious meat that benefits from time in that smoker. The menu changes everyday and seasonally. The fried chicken, on the Monday menu, is crispy-crunchy goodness. There are vegetarian options on every menu; I have found all of them to be fantastic and interesting. So, if you don’t do huge platters of meat, no need to avoid Avery. These vegetarian options are not lame afterthoughts. They stand on their own and they go great with the beer.

Alas, if you don’t drink beer, there is no wine nor liquor. Just the way it is. You’ll have to make do with water. Go for the food though. It’s worthy, even if you don’t like beer.

Avery Brewing is located a few miles northeast of downtown Boulder in Gunbarrel. Not a place you’d go looking for a restaurant, but you won’t be sorry you ventured out that way.

Avery Brewing Co.
4910 Nautilus Ct.
Boulder, Colorado 80301

They take reservations online. There’s usually a wait, so strongly suggested.

Sausage and Potato Breakfast Casserole

This is a great dish for a brunch. It’s like hash browns with sausage gravy.

Sausage and Potato Breakfast Casserole
(serves 6)

8 oz. chopped broccoli
1 lb. Bulk Breakfast Sausage
2 Tablespoon All Purpose Flour
¾ teaspoon garlic powder
1 Tablespoon dried onion
1 ½ cups Whole Milk
1 1- lb. Package Frozen Shredded Hash Brown Potatoes
1 ½ cups Grated Sharp Cheddar Cheese
salt and pepper

Preheat oven to 350°F. Grease 9″ x 9″ x 2″ glass baking dish.

If using fresh broccoli, steam or boil for 4 minutes. Rinse with cold water and drain well. If using frozen broccoli, thaw completely.

Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon. Mix in flour, garlic power, and dried onion. Stir in milk. Cook until mixture thickens and comes to boil, stirring to scrape up browned bits on the pan. Remove from heat.

Arrange potatoes in prepared dish. Top with broccoli. Sprinkle lightly with salt and  pepper. Cover with 1 cup cheese,  then the sausage mixture. 

Bake casserole for 50 minutes. Top with remaining ½ cup cheese. Return to the oven to melt cheese and finish cooking, about 10 minutes.

Whole Wheat Banana Bread

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I have made this recipe many, many times. Not so much lately because we don’t often have bananas in the house. I don’t like bananas. I don’t like the smell of them sitting on the counter. I don’t like the texture. My husband loves bananas but he hides them at work. Oddly enough, I love banana bread! Banana cake too. (I need to post my mom’s recipe for that. It’s a classic. But I digress.) I guess I need to buy a bunch of bananas and set some aside for this.

Whole Wheat Banana Bread
(makes 1 8″x 4″ loaf, serves 12)

1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
3-4 mashed ripe bananas (2 cups)
1 large egg
2 Tablespoons lemon juice
1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder (1 1/2 teaspoons at Boulder altitude, 5400 ft.)
1/2 teaspoon baking soda
1/2 cup chopped dried apricots or dried pineapple
1/2 cup chopped pecans (or whatever nuts you prefer)

Preheat the oven to 350°F. Grease a 8″ x  4″ loaf pan.

In a large bowl, beat together the sugar, vanilla, bananas, egg, and lemon juice.

In a medium bowl stir together the whole wheat flour, all purpose flour, salt, baking powder, and baking soda.

Add the dry ingredients to the wet ingredients, mixing to just combine. Stir in the dried fruit and nuts. Pour into the prepared pan. Gently thump the pan on the counter to settle any bubbles. Bake for about 1 hour, until a toothpick stuck into the center comes out clean.

Let cool on a rack for 10 minutes, remove from the pan, and finish cooling on a rack. Don’t try to slice it while warm; it will fall apart.

Store at room temperature for 2 days. After that, refrigerate or freeze. Because of the high moisture in quick breads, they grow mold within a few days.

Orange Carrots

I made this recipe for Thanksgiving. I was surprised to discover that many of my guests had never had this combination. How could this be? It’s so easy and so perfect. I sometimes believe that in our rush to embrace the latest exotic ingredients, we forget that there are some very delicious old standards that we should still be cooking and eating. This would be one of them.

Orange Carrots
(serves 4)

2 Tablespoons butter
1 pound carrots, cut into 3″ long x 1/4″ thick sticks
juice and zest of 1/2 orange
salt, about 1/4 teaspoon
1/4 teaspoon dried marjoram (optional)

Place all the ingredients in a large skillet. Cook, covered, over medium-low heat until carrots are nearly done, about 15-20 minutes. Remove the cover and increase the heat to medium-high. Cook off most of the liquid so that the carrots are glazed, stirring to prevent the carrots from sticking. Serve immediately.

Roasted Sweet Potato Salad

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Salad assembled but before dressing. Don’t dress it until you are ready to serve. Such pretty colors!

It’s been rather warm here in Colorado. No snow in Boulder at all. Temps in the 60’s and 70’s. One good thing: my lettuce is still chugging along. Usually, we’d have had a hard freeze by now that freezes the leaves solid.

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Chicken wire essential to deter my dog, who loves lettuce!

But, it’s still fall after all. That means that thoughts (and produce sales) are featuring veggies like sweet potatoes. Who doesn’t dream of sweet potatoes this time of year? And turkey! Sorry, I love Thanksgiving food.

This salad combines some classic fall flavors: sweet potatoes, cranberries, and orange. Compared to so many Thanksgiving sweet potato dishes, this is light and refreshing. Now, I’m not saying I won’t make rich and sweet sweet potatoes this year. But, in a year where summer is hanging on until past Election Day, this is spot on.

Roasted Sweet Potato Salad
(serves 6-8)

2 pounds sweet potatoes or yams
1/2 cup olive oil, divided
salt and pepper
leaves from 3 6″ sprigs fresh thyme, chopped
leaves 3 6″ sprigs fresh rosemary, chopped
1 cup cranberries, rinsed and dried (see Note)
3/4 teaspoon sugar
2 Tablespoons sherry vinegar
1 orange, zest and juice
1 teaspoon honey
1 medium shallot, minced
1/4 cup chopped parsley
2 cups lettuce or arugula (or a mix), washed and dried

Preheat the oven to 400°F.

Peel the sweet potatoes and cut into large dice. Toss with 2 Tablespoons olive oil, generous sprinkle of salt, light sprinkle of black pepper, and chopped herbs. Put on a rimmed baking sheet. Bake for 30 minutes, until potatoes are browning at the edges and tender.

While the potatoes are roasting, place the cranberries in a small baking pan and drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper. Bake for 10 minutes. When you take them out of the oven, sprinkle with 3/4 teaspoon sugar. Set aside.

When the potatoes are cooked, remove from the oven and set aside to let them cool while you make the dressing.

Place the sherry vinegar, zest and juice of the orange, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into a blender jar. Blend for a few seconds to mix. With the blender running, slowly add the remaining 5 Tablespoons olive oil. Add the shallot and parsley and mix with a spoon. (If you blend it, the parsley will turn the dressing green. Which isn’t the end of the world but it’s prettier if it’s orange.)

To assemble, place the lettuce in the bottom of a large bowl. Pour on the sweet potatoes and distribute over lettuce. Do the same for the cranberries. When you are ready to eat, pour over the dressing and toss it all together.

Note: You can use fresh or frozen cranberries. If using frozen, thaw them before roasting.

Adapted from a recipe in Sweet Potatoes by April McGreger, The University of North Carolina Press, 2014.

 

Red Lentil Dal

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This is a fabulous version of dal. The original recipe used yellow split peas but I have red lentils, so that’s what I used. And, I used my pressure cooker, because it makes cooking beans so quick and easy.

I don’t usually chop onions using a food processor, but in this recipe, it works perfectly. You don’t need a nice looking dice. The onions cook long enough that they will melt right into the lentils.

You can serve this as a side dish or as a main dish. It’s great over brown rice. Or white rice- but I love the chewiness of brown rice with the mushy lentils.

Red Lentil Dal
(serves 6-8)

1 cup red lentils, rinsed
3 cups water
1 can diced tomatoes with green chiles (such as Rotel™ brand)
1/4 cup vegetable oil
1/2 teaspoon whole cumin seeds
1 onion, chopped finely
5 large cloves garlic, thinly sliced
1 teaspoon ground coriander
3/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/4 cup minced cilantro (fresh or frozen)
1 Tablespoon butter
1/2-1 teaspoon kosher salt

Cover the lentils in cold water and soak for an hour. Drain the lentils, rinse again, and place in the pressure cooker. Add 3 cups of water and the diced tomatoes (no need to drain them). Lock the lid in place, bring to pressure, and cook at high pressure for 15 minutes. [If you don’t have a pressure cooker, you can cook them on the stove for 45-60 minutes, until they are quite soft.]

While the lentils are cooking, heat up the oil in a skillet over high heat. Add the cumin seeds and cook them until they begin to brown, about a minute. Reduce the heat to medium, and add the onions and garlic. Cook until they are a nice toasty brown. This will take a while, about the amount of time it takes to cook the lentils in a pressure cooker. Add the coriander, turmeric, and cayenne. Stir to combine the spices with the onions. Remove from heat.

When the lentils are done, release the pressure and remove the lid. Add the onions, minced cilantro, butter, and salt. Stir to combine and melt the butter. Serve as a side dish or over rice as a vegetarian main dish.

Adapted from a recipe for “Everyday Yellow Dal” in 5 Spices, 50 Dishes by Ruta Kahate, Chronicle Books, 2007.

Photo: By Mytinytank (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)%5D, via Wikimedia Commons

Apple Cheesecake Tart

I made this tart, which is really a cross between a tart and a cheesecake, for a party. Huge hit! It’s apple season so why not make a rich and creamy dessert that features this most-loved American fruit?

Though this isn’t a true cheesecake, some of the hints in my Cheesecake – You crack me up! post are also relevant here. It is vital that your cream cheese and egg are at room temperature. You will get a lumpy mess if you try to make this without having the foresight to warm up your cream cheese and egg.

Apple Cheesecake Tart
(makes 1 9″ tart, serves about 12)

1 stick unsalted butter, at room temperature
1/4 cup + 1/2 cup sugar
a pinch of salt
1 teaspoon lemon juice
1 cup sifted all-purpose flour
1 pound cream cheese, at room temperature
1/2 cup packed light brown sugar
1 egg, at room temperature
2 teaspoons vanilla extract
2 large apples (I like Honeycrisp but Jonathan or Cortland are also good)
1 teaspoon ground cinnamon

In a large bowl, cream together the butter, 1/4 cup sugar, a pinch of salt, and lemon juice. Gently stir in the flour until well blended.

Press the dough evenly into the bottom and at least 1″ up the sides of a 9″ non-stick springform pan. Refrigerate while you work on the filling.

Preheat the oven to 425°F.

In a clean large mixing bowl, beat together the cream cheese and brown sugar. When this mixture is fluffy and there are no lumps, beat in the egg and vanilla. Beat again until smooth.

Peel, core, and cut the apples into 1/4″ slices.

In a large bowl, combine 1/2 cup of sugar and cinnamon. Add the apples and toss to coat evenly.

Place the pan on a rimmed sheet pan (just in case your pan leaks). Pour the cheese filling into the tart shell. Gently cover with the apples, scraping out all the sugar and cinnamon. Move the apples around to cover the filling completely.

Bake for 15 minutes then reduce the oven temperature to 350°F, and bake for another 40  minutes.

Remove from the oven. Run a knife around the edge of the pan to release the crust. Release the springform but don’t try to take the sides off until the tart cools for 10 minutes. It’s just too hot to handle right out of the oven. When you remove the springform, if some pieces stick to the pan sides, scrape them off and put them on the top of the tart. It’s a rustic tart. No one will notice.

Allow tart to cool completely before serving. Once the tart is completely cooled you can remove the pan bottom by running a knife under the bottom crust and then carefully using a large flat spatula to release the crust all the way to the center. Gently slide the tart onto a serving plate. Or not, you can serve it on the pan. I do all the time!

This tart can be refrigerated overnight before serving. Any leftovers (yah, right) can be refrigerated for up to 3 days.

Recipe adapted from Apple Cookbook by Olwen Woodier, Storey Publishing, 2001.