Serious Eats: Recipes
Bread Baking: Pepper and Jack Beer Bread
Hard to believe I've been writing about bread for this long and I haven't written about beer bread. There are probably a billion different recipes, and of course the beer you choose makes a difference. I decided to use a very mild one and add flavors elsewhere.
My inspiration came from the farmers' market. When you shop early, you get your pick of the crops before they sell out. But, then again, if you shop later, you can score better deals.
Last weekend, I was filling my bag with bargain produce when one of the market workers handed me a bag of freshly roasted peppers. "For you," he said.
OK, so it wasn't just me. He handed out a couple bags to other shoppers. They were giving away the last of the day's roasted peppers so they wouldn't have to pack them up.
To be honest, I'm not sure what kind of peppers they are. Maybe hot Hungarian wax peppers? Really, any pepper will do in this recipe. Even jarred roasted peppers. I grabbed some Monterrey Jack cheese from the fridge to pair with my peppers. Perfect.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.