Monday, September 15, 2008

Pale Ale

On to more cheerful thoughts - this weekend, I cooked up some simple fusilli and sausages in tomato and shallots sauce. With it, a fantastic pale ale from Montreal.



I love pasta. The rustic nature of the dish, how simple it is, how hearty it is...exactly the kind of food I love. Lots of shallots and garlic in olive oil, throw in your blended tomato. Season with herbs, salt, pepper. On the side, pan sear the sausages until brown on the outside, still pink inside. Let it rest. Boil and reduce the tomato puree. For summer, no tomato paste - we save that for winter. Slice the sausage, throw it in the sauce, let is simmer and come together. Boil the fusilli until you just still slightly taste the raw wheat. Strain and let sit - the heat will finish the cooking and make it perfect. Mix it with the sauce, est voila!


This time, we tried a pale ale called St. Ambroise McAuslan. Light in colour, almost burgundy. Good foamy head that stays until the very end. Much sweeter than I expected. I don't know the proper term, but I'd call it 'fruity'. I know, I hate it when people describe some wines as fruity, but I just don't know what else to call it in reference to beer. Citrus, orange zest on the nose. Silky, round and creamy in the mouth. Beautiful finish, smoothed out by the pasta. The sweetness of both go beautifully together. Great beer.

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