Food for thought

We heard a few cool food stories on NPR's The Splendid Table on our drive to Chili's Weidner Park for disc golf this afternoon.

The first story we heard was about making food with Stout beer. You can't go wrong there. In addition to suggesting adding it to brownies or chocolate cake, they shared this recipe for a glaze that goes great with pork. Sounds like something some of my home brewing friends might like to try.

Stout-Citrus Glaze

September 25, 2010

(Makes about 1/4 cup)

This glaze is great on grilled or sauted lamb or pork chops, pork tenderloin, or even leg of lamb. Simply brush the meat lightly with the glaze once it's browned, brush the meat again when you turn it, then pass the remaining glaze along with the meat. This recipe is easily doubled, and will keep, covered and refrigerated, for at least 2 weeks.

1 cup stout of your choice
1/4 cup balsamic vinegar
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
Pinch salt

Combine all ingredients in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup, 20 to 25 minutes. The liquid will be very syrupy.

There was another story about a bakery that grows its own wheat...Waves of Grain in Cannon Beach Oregon. The bakery was one of the places mentioned in Jane and Michael Stern's book 500 Things to Eat Before It's Too Late: and the very best places to eat them. It seemed like something I should add to my book list.