Sunday, June 12, 2016

Beerinara for a Father's Day #SundaySupper

If I had any doubt that Father’s day was coming close, I'd only have to look at the tables, shelves and cubbies of our school classrooms to wipe it away. Just from Home Ec alone, 75 glass jars have floated in and out of the building, filled with everything from candied pretzels to BBQ sauce, flavoured salt and a KFC style chicken coating. The goodies, being made by kids, are of course all "child friendly" and nut-free - things like beer cozies and spiced nuts are pretty much verboten, not to mention a good chunk of our student body's parentage does not touch a drop of alcohol.

That said, at home, my dad loves a good beer on a hot Summer day, not to mention he (like his daughter!) adores his garlic. Really, it's a wonder that both of us have hypertension given she sheer amount we consume, but genetics does weird and wonderful things (at least I know I belong to my parents, who both have genetic hypertension!). But I digress. I found a bagful of tomatoes roasted and frozen from last year's crop when cleaning out the deep freezer a month or so ago and knew I needed to do something with it, as well as some of the zillion tons of zucchini I had shredded and individually frozen for baking but never used. Inspired by The Beeroness, I took a quick trip to the store which netted me a lovely Quebec-made gluten free ale and some fat heads of garlic begging to be roasted. A hint of homemade, salt-free lemon pepper added just the right amount of zip without the extra salinity, and the whole works canned like a dream for enjoyment both now and down the road. In fact, I can't wait for my July tomatoes to start coming in just so I can try this out with other beers! 

"Beer"inara

This #SundaySupper is celebrating dads! Does your dad love to cook or would he rather leave that to someone else? What is his favorite recipe he likes to make or have made for him? Is your dad the king of the grill (or not!)? Let’s share stories about dads/father figures and all the delicious foods they loved to eat or make!

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Beerinara
Makes ~ 9 cups, 36 (1/4 cup) servings
2 large heads of garlic, papery overcoat removed but unpeeled
3 lbs tomatoes (ideally plum or other meaty variety), halved
1 tbsp olive oil
1 large white onion, diced
1 large carrot, shredded
3 cups shredded zucchini
12 ounces gluten free ale or IPA
6 oz tomato paste
¼ cup fresh basil, divided
1 tbsp fresh thyme
1 tsp paprika
1 tsp salt
1 tsp salt-free lemon pepper
  1. Preheat oven to 400F.
  2. Cut a small amount of the tip off the head of the garlic heads to expose the cloves and place on two small pieces of aluminum foil. Fold the foil tightly around the garlic, place on a baking sheet.
  3. Add the tomatoes (cut side down) to the baking sheet and sprinkle with salt and pepper.
  4. Roast the tomatoes and the garlic for 30 minutes, until the tomatoes are soft. Allow to cool.
  5. Pass tomatoes through a food mill into a bowl, set aside.
  6. Heat oil in a heavy bottomed pot over medium high heat.
  7. Add the onion and cook until golden.
  8. Stir in the carrot and zucchini (along with any zucchini liquid) and cook until carrots begin to soften.
  9. Add the beer, tomatoes, tomato paste, half the basil, thyme and paprika.
  10. Squeeze in the roasted garlic cloves the cloves into the sauce.
  11. Reduce heat to maintain a low simmer, cover and cook 30-40 minutes, stirring occasionally, until the flavours blend.
  12. Stir in remaining basil, salt and lemon pepper.
  13. Using an immersion blender or a food processor, puree until smooth.
  14. Can in a waterbath for 35 minutes
Amount Per Serving
Calories: 27.1
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 108.1 mg
Total Carbs: 4.8 g
Dietary Fiber: 1.1 g
Protein: 0.9 g