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Did you know that yinz, in the parlance of my location, aren’t the only folks that get to read my ramblings about good food? I write a Cooking with Beer piece for Craft Pittsburgh Magazine, who’s latest edition is finally available for download here, including my recipe for Orval Seafood Bouillabaisse. Craft Pittsburgh is all about beer…craft beer specifically. And liquor upon occasion when it is of a ‘craft-y’ nature. Craft Pittsburgh focuses its spotlight, as the name would lead one to believe, on my most favorite place on Earth, Pittsburgh.

As if the bouillabaisse recipe wasn’t enough the issue currently available has a piece on the history of brewing & beer in the Burgh that I loved. The only real history I get into is Pittsburgh history, definitely worth the download. If you come across a print copy grab it for the incredible old Pittsburgh photos inside.

The recipe is a favorite fancy looking dinner, kind of like a seafood boil on a platter with an amazingly fragrant broth of fennel, orange and Orval broth. Garlic sausage, mussels, red snapper, shrimp, scallops, lobster…. So. Good. And for serious could not be easier, all comes together in 1 pot for a rustic, yet delicate, stew.

I served it with boiled heirloom potatoes with butter & parsley, a crisp salad and crusty bread to sop up the sauce. Go! Make a seafood feast!

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