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When living in the countryside, we need to be creative when we are not in the mood to cook. No one delivers takeaway where we live and if we are all together at home, usually no one is afraid to return to the car to fetch food.
Which is ok because I love to cook, but even after eating several times in a row, I ran out of cleaning a messy kitchen. We were delighted when the Cowiche Creek brewery opened in our "neighborhood" and its tasting room and beautiful outdoor spaces became a regular place for our family. Our kids can throw Frisbee in the grass and run without being too embarrassing as adults grab a picnic table and enjoy the breathtaking view at sunset over the rolling hills.
We often bring a picnic easy to take with us. Sandwiches, fries and fruit, and if we feel really fancy – maybe hummus and carrots. We remain simple but delicious and everyone is happy. We go out a bit from home, communicate with friends and eat an easy meal in the grass while the kids are running. Everyone wins!
In the honor of the beer problem, I want to share a recipe that uses beer as an ingredient. When I thought about what I had to do, all those BLT sandwiches that I'd packed for bringing them to the Cowiche Creek brewery in the last few years came to mind. I do not know what it is but when the tomatoes finally begin to ripen in my garden at the end of the summer, all I want is a good BLT sandwich. This recipe is for the ultimate bacon, lettuce and tomato sandwich.
A quick bread is blended in five minutes with cheddar, bacon and chives. The beer adds a slight taste and keeps it nice and soft. When the bread is ready, just throw your sandwich together and you're ready to go for a picnic. Avocado, ripe tomatoes in the vineyard, crispy bacon and mayonnaise with dill and lemon make this sandwich easier. A few fries and an ice-cold beer are enough to complete your meal.
And of course, you do not need the excuse of a picnic to make these delicious sandwiches. Prepare a quantity of beer bread and suddenly you will have a week of sandwiches for lunch.
Cheddar, bacon and chive beer bread
Non-stick cooking spray
3 cups all-purpose flour
3 tablespoons sugar
4 ½ teaspoons of baking powder
½ teaspoon of kosher salt
½ teaspoon ground black pepper
1 ½ cup light or amber beer (Corona works very well)
¾ cup sharp, shredded or cubed cheddar
¾ cup crumbled bacon (use pre-cooked or the equivalent of about 5 pieces of cooked bacon)
¼ cup chopped chives
Preheat the oven to 375 degrees. Spray a bread pan with a cooking spray. In a large bowl, combine flour, sugar, baking powder, salt and pepper. Stir the beer until you obtain a paste. Gently stir in cheddar, bacon and chives.
Transfer the dough to the bread pan and place it on the central rack of the oven. Bake for 45 to 55 minutes until a toothpick inserted in the center of the dough comes out clean. The top must be golden brown. Take out of the oven and let cool down. Cut into ½ inch slices.
Mayonnaise with dill and lemon
½ cup mayonnaise
1 teaspoon fresh dill, chopped
1 teaspoon minced fresh parsley
1 chopped garlic clove
Juice of 1 lemon
Pinch of salt
In a small bowl, gently mix the mayonnaise, dill, parsley, garlic and a pinch of salt. Squeeze the lemon on the mayonnaise and stir until everything is well mixed. Keep the extras in the refrigerator in an airtight container for 3 to 5 days.
Ultimate Bacon Sandwich, Lettuce and Tomato
12 pieces of bacon
3 ripe tomatoes, minced
Salad
2 ripe avocados, flesh removed and chopped
Mayonnaise with dill and lemon
Cheddar miche, bacon and chive bread, sliced and grilled
Kosher salt and black pepper
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and line up the bacon evenly on the tray. Bake the bacon in the oven for 12 to 15 minutes until the bacon is well cooked and crisp. Remove from the oven and place the bacon on a plate lined with paper towels to absorb the excess fat.
To assemble sandwiches, toast slices of bread. Spread mayonnaise with dill and lemon on a slice of bread. On the other slice of bread slices of avocado and tomato. Salt and pepper the tomatoes. Layer on lettuce and two slices of bacon. Garnish mayonnaise bread with dill and squeeze the sandwich lightly. Repeat if necessary. A loaf of bread should contain between 6 and 8 sandwiches depending on the fineness of the bread cut.
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