Pozole at Four Peaks Brewery

Spicey and meaty, this native Mexican soup was delicious at Four Peaks Brewery.  The historic building once housed the creamery for Tempe. It is thriving now as a local gathering place and award winning restaurant. The owner gave us several recipes for Tastes and Treasures cookbook.

League member Ruth McLeod enjoying Pozole

League member Karen Swanson with her Pozole

Patio and entrance to Four Peaks Brewery

Oatmeal Stout at Four Peaks Brewery

Karen Swanson and I felt like we were in an old-fashioned soda shop sharing our Oatmeal Stout. This luscious beverage is highly recommended! Treat yourself at historic Four Peaks Brewery in Tempe or read the history of the building (Pacific Creamery built 1890) and make it at home: Tastes & Treasures cookbook pages 48-53. 

One Pot Pasta

It's all in one dish - Pasta, Tomatoes, Veggie Broth, Olive Oil. Fast and easy.

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Tastes & Treasures cookbook also has a delicious Penne with Basil Pesto on page 89 from historic Four Peaks Brewing company.

Ingredients:
12 ounces pasta (Linguine is a favorite)
1 can (15 ounces) diced tomatoes with liquid (any flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions:
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Thanks to Simply The Best You...Healthy and Happy for the recipe.

Four Peaks Brewery now at Phoenix airport

We featured Four Peaks Brewing Company in Tastes & Treasures cookbook since they are housed in a historic building. And what history it has . . .

Congrats as they build another venue at Sky Harbor airport in Phoenix.

Now you can have your favorite meals before your flight! Including the Oatmeal Stout Shake on page 92 of Tastes & Treasures cookbook.

Cilantro Pesto

Served at Membership Open House Oct 23 at the historic home of Scott and Mary Crozier, this flavorful pesto is outstanding. Chef Leslie Christiansen shared her recipe since we all asked for it. Tastes & Treasures Cookbook also has a recipe for Halibut with Penne and Basil Pesto on page 89. The Basil Pesto is from historic Four Peaks Brewing Company in Tempe.

CILANTRO PESTO

Ingredients:
1¾-2¾ cups cilantro
¼ cup parsley
2 cloves garlic, coarsely chopped
2 Tablespoons pine nuts
¼ cup grated Parmesan cheese or Cotija cheese
3 Tablespoons lime juice
1-2 small chipotle chiles in adobo, w/o seeds (optional)
¼ cup canola oil or EVOO
S&P to taste

Directions:
Place all ingredients in the bowl of a Food Processor and process until smooth. 
Season to taste with S&P.

Dining in Historic Firestation Linden Hills, MN

Discovering unique restaurants in new cities is always fun. We visited Mike and Alice Wachter in Minneapolis/St Paul this summer and they took us to historic Fire station #28 in Linden Hills, MN. Complete with historic displays, artifacts, and architecture, it was a mini-museum-restaurant.
The duck confit tacos came with pickled vegetables in a sweet, s-p-i-c-y mole sauce. A little too much spice for my palate but still delicious. We all sampled it and agreed.

Tastes & Treasures has a recipe from historic Four Peaks Brewery for Duck Cakes with Spicy Nopales Salsa on page 90. Great way to sample duck.

Duck Cakes with Spicy Nopales Salsa

Ingredients for Spicy Nopales Salsa:
1/4 cup finely chopped fresh nopales cactus pads
3 serrano chiles, finely chopped, or to taste
3 tomatoes, chopped
1/4 cup fresh cilantro, chopped
4 green onions, white part only, chopped
Juice of 2 limes

Ingredients for Duck Cakes:
2 duck breasts, cooked and shredded
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup roasted corn kernels
4 eggs, beaten
1/2 cup bread crumbs
3 to 4 teaspoons canola oil

For the salsa, combine the cactus, chiles, tomatoes, cilantro, green onions and lime juice in a bowl and mix well.

For the duck cakes, combine the duck , bell pepers, cilantro corn and eggs in a bowl and mix well. Shape into 3 1/2 inch cakes and sprinkle evenly with the bread crumbs. Fry in the canola oil in a skillet over medium-high heat for 1 1/2 minutes per side. Serve over the salsa.

Note: The duck can be purchased at Asian markets.

Four Peaks Brewery wins BIG

Four Peaks Brewery, housed in the 1892 Borden's Creamery building, has given us several wonderful recipes for Tastes & Treasures cookbook. Love the Oatmeal Stout Shake on page 92.

Now they are winning BIG awards in the beer world. Read about them at http://blogs.phoenixnewtimes.com/bella/2012/05/four_peaks_wins_big_at_world_b.php

Four Peaks Brewery offers refreshing drinks

The recipe for Stout Shake on page 92 is impressive and a cool drink for a hot summer day. Andy Ingram, owner of of Four Peaks Brewery in Tempe has some wonderful offerings in Tastes & Treasures. Try the Halibut with Penne and Basil Pesto at the restaurant or make it yourself from page 89. Fresh basil from the garden makes this very flavorful.

The brewery itself resides in the old Borden's Creamery building built in 1892. No additions were added after 1927 so you can see the old brick, wooden ceilings and 35-foot-high glass clerestory.

You can learn other suggestions from Andy's specials in The Arizona Republic called "Beer Buzz".

Fish dinner in Eleuthera, Bahamas

Preparing Four Peaks Brewing Company's Halibut with Penne and Basil Pesto, pg 89, was my idea. We would substitute the Strawberry Grouper we caught that day, but Lisa at Cape Eleuthera in the Bahamas had another idea. She put the individual filets in an aluminum sheet with onion, green pepper, spices, butter and parsley and wrapped them tight before grilling. They were delicious served with traditional brown rice and beans, corn on the cob and fresh hydroponic lettuce grown at "The Island School." We dined at the Marina at sunset. Wonderful evening.