Rodenbach Grand Cru + Tomato Pasta

Simple tomato pasta with one of my absolute favourite beers – Rodenbach Grand Cru

It’s finally winter in Perth, a fact that is more exaggerated by our very cold house. My always sexy thermal underwear and big woolly socks have made their way into regular rotation and we are looking for any excuse to cook something in the oven for a house-warming treat.

It’s this train of thought that lead me to making pasta for dinner with a tomato and roasted capsicum sauce. I served it up with a bottle of Rodenbach Grand Cru, a pairing that was oh-so-delightful and made me wish I had purchased more than a single bottle of Grand Cru. Total rookie mistake.

Rodenbach Grand Cru

The pasta was a nice simple dinner well suited to both our lazy Saturday night and our desire to turn the oven on and warm up the house.

Pasta Sauce

350g Passata (fresh tomato puree), I used the jar stuff cause it was cheap but you can make your own too!

3 cloves garlic, diced

1 small brown onion, diced

1 red capsicum

1 red chilli, finely diced

Approximately 250g diced button mushrooms

10-12 Kalamatta Olives and handful Sun Dried Tomatoes

Sherry Vinegar and Tomato Paste

Fresh or dried herbs like oregano, thyme and basil

Shaved Pecorino or Parmesan and fresh basil for serving

taste.com.au – How to Roast Capsicum – I sliced the capsicum first cause it seemed easier

Set oven on high (220-250C), cut sides of capsicum and discard middle. Place pieces on baking paper, skin side up and roast until skin blackens a little.

Meanwhile, heat pan with olive oil then add onion and garlic. Cook for a few minutes before adding mushrooms and chilli. When mushrooms have started to cook through add passata. Simmer for 15-20 minutes.

When your capsicum is done peel the skin away (tongs are good here unless you have amazing heat resistant hands), roughly dice and add to sauce. Tear up olives, slice sun dried tomatoes and add to sauce.

Stir and taste as you go, add your desired amount of sherry vinegar and tomato paste. I added a generous lashing of both but it depends on your taste buds. Stir through fresh herbs.

Heap sauce onto cooked pasta and top with shaved peccorino and torn fresh basil just before serving.

Pasta and Rodenbach Grand Cru

Brouwerij Rodenbach: Belgium | Est. 1836 | There are more than 300 oak vats in their 11 maturation halls with the oldest vat dating back to 1868

I have to say that this worked beautifully with the soft acidity in the Rodenbach Grand Cru, a Flanders Red Ale from Belgium. . In short, it’s awesome. Wildly complex and utterly engaging, it’s a soft rounded vinegar acidity with a dark fruit sweetness.

“The brewers, indifferent as ever to attempts at categorisation, prefer to refer to their beers as the “Burgundies of Belgium.””

Garrett Oliver, The Brewmaster’s Table

Rather than going head to head, the acidity from the beer melds perfectly with that from the pasta sauce. I found that even though I only used a dash, albeit it a big dash, of sherry vinegar the Grand Cru was able to pull it out from the dish and really highlight the flavour. There is also a nice sweet/salt contrast with the olives and Grand Cru.

“The brewery is like a great monument to the art of beer-making,”

Michael Jackson, Great Beers of Belgium

Overall it was magical, a really simple pasta dish and a pairing you can whip together on any given night.

For more sour and wild beer pairings, check out this great article from the US at CraftBeer.com by Ashley Routson aka The Beer Wench

 

#temptingtuesday – July

One of my recent random ideas as been #temptingtuesday – combining my love affair with Twitter, the fun of chatting with great people and my eternal affection for beer.

girl+beer logo with twitter

One of my recent random ideas has been #temptingtuesday – combining my love affair with Twitter, the fun of chatting with great people and my eternal affection for beer.

The mechanics are simple, just like its author, where on the first Tuesday of each month I ask the big wide world of the Twitterverse a beer related question. I get inspired and blog the results, hopefully next time it won’t take me the whole month!

I kicked it off last month and given that I would live off beer and cheese if I wasn’t worried my heart would stop, the first topic for #temptingtuesday made sense …

Me

You can check out the results here.

For July’s #temptingtuesday I wanted to know what beers had changed your life, the ones that totally rocked your world and made you wish the bottle or glass would instantly refill itself.

Me

It was so good to read peoples fond memories for the beers they love so much. Thank you to everyone who contributed, I now have a hell of a shopping list.

How is this for an amazing shopping list ...Damn it, just noticed a typo in my list. Rookie Mistake. Oh well, I’ve had a few beers so I’m just going to leave it, hope you find it amusing as opposed to lazy.

I had the pleasure of trying to Rodenbach Grand Cru at Boatrocker Palate Cleanser for Good Beer Week. The Grand Cru is a beautiful Flanders Red Ale, a style that incorporates barrel aging, blending and special Belgian yeast strains. I found a good article on the style here if you’re keen.

Saison Dupont, Feral Hop Hog and Sierra Nevada Pale Ale are all firm favourites in my book but with all these great beers it was time to go shopping! Not for everything of course, stupid credit card limit …

Green Flash Double Stout

image

Tripel Karmeliet

So, I guess I’d better let you go, you’ve got some shopping to do!