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Mon
28
Sep '09

Oktoberfest Beer Onion Soup with Blue Cheese Recipe

Oktoberfest Onion Soup with Blue Cheese Recipe by Doug DuCap

Doug DuCap's Original Recipes

With all the festivities related to Oktoberfest – drinking, dancing in lederhosen, drinking, singing rowdy beer hall songs, drinking, etc. – one might forget to, you know, eat at some point. Sure, it does interfere with one’s hectic drinking schedule, but food is kind of necessary.

However, if you don’t want to stray too far from the prime directive, here’s a way you can have your beer and eat it, too! This soup showcases the rich, malty sweetness of genuine Oktoberfest style beer and adds other bold flavors that will have you yodelling for more!

Use a marzen-style beer such as Hacker-Pschorr Oktoberfest-Marzen, Beck’s Oktoberfest, or Samuel Adams OctberFest. You want to use something malty, a bit sweet, and only mildly hoppy for this soup. (You can also make this with Guinness Stout, but you’ll probably need to add a bit of brown sugar towards the end.)

Here’s how to make the Oktoberfest Beer Onion Soup with Blue Cheese:

Ingredients:

3 Tbsp canola or vegetable oil
6 cups chopped yellow or white onions
1/4 cup minced shallots
2 Tbsp dried marjoram
1/4 teaspoon black pepper
2 cups ‘märzen’ –style beer
3 cups low sodium beef stock
1 cup water
6 slices whole grain bread
Butter
4 ounces chive-flavored cream cheese
5-6 oz blue cheese crumbles

PREPARATION:

Heat the oil in a heavy stockpot over medium heat. Slowly sauté the onions, uncovered and stirring often, until deeply colored (20 minutes or more). When the onions are almost done cooking, stir in the shallots, marjoram, and pepper; sauté 5-7 minutes more.

Pour in the beer, stock, and water. Bring to a simmer. Cover and simmer 20 minutes. Adjust salt & pepper.

When the soup is ready, lightly butter the bread on both sides and toast under the broiler until barely golden. Spread a thin layer of chive cream cheese all the way to the edges on one side of each slice, top with the blue cheese crumbles, and broil until bubbly.

Food Renegade: Fight Back FridaysServe the soup in shallow bowls with the bread floating on top.

Serves 6.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our newest food and cooking article: September Adventures in Food Blogging: The Most Popular Recipes and Cooking Articles on Hugging the Coast.

Hugging the Coast Blog Fast Forward

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(Photo Credit: Still Life With Beer by Vidiot)


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Sun
27
Sep '09

Hugging the Coast Daily Food and Cooking Blog Week in Review: September 21st to September 27th

The Hugging the Coast .Com Week in Review

Recipe by Doug DuCapHere’s a look back at the food, cooking, and recipe posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 9/21/2009-9/27/2009

Monday: Cajun Fried Linguine With Andouille and Fresh Sage Recipe

Tuesday: Rustic Mushroom Tomato Corn Muffin Pizza Recipe

Wednesday: Foodbuzz 2009 Food Blog Awards: Nom Nom Nominate Your Favorite Cooking Blogs

Thursday: Cooking With Ease and Grace With Nathalie Dupree

Friday: Angel Hair Pasta Cakes With Salmon and Lavender Goat Cheese: (Fish For Friday Recipe)

Saturday: Great Depression Cooking With Clara: How to Make Baked Apples (Weekend Video Spotlight)

Sunday: You are here :)

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our new food and cooking article, a recipe for Oktoberfest Beer Onion Soup with Blue Cheese.


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Sat
26
Sep '09

Great Depression Cooking With Clara: How to Make Baked Apples (Weekend Video Spotlight)

Weekend Video SpotlightIn an ongoing series of Youtube videos taped by her grandson, Christopher Cannucciari, 94 year old Clara shares recipes and tips that show how people cooked during The Great Depression, in the hope of providing culinary inspiration for those who’ve only read about the time in history books.

Like my own late Italian grandmother, Clara is passionate about food and the ways one can use it to bring people closer together.

Just in time for fall, below is her new video recipe for Cinnamon Baked Apples, a delicious and easy dessert that captures the flavors of Autumn.

You can see her How to Make Cinnamon Baked Apples Video below. Enjoy!




Clara's Kitchen: Wisdom, Memories, and Recipes from the Great DepressionIf you’d like to find out more about Clara, you can see Clara’s online bio here. Clara has also just joined Twitter and invites her many fans to follow her.

Her new book, Clara’s Kitchen: Wisdom, Memories, and Recipes from the Great Depression is available on Amazon here.

Here’s a link to Clara’s Great Depression Cooking Channel on Youtube that started it all.

Enjoy!

You can see other recent Weekend Video Spotlight Videos here.

You can also see HuggingtheCoast.com’s growing collection of food, cooking, and travel videos here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to see this week’s Hugging the Coast.Com Week in Review, an overview of last week’s special food features (as well as selected previews from the week to come).

Hugging the Coast Blog Fast Forward

If you liked this video on HuggingtheCoast.Com, you might also enjoy:


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

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