New Year, New Beer and a fab winter recipe!

Let's start the New Year off right- by trying new beers!  This weekend I had the opportunity to try one I've had my eye on for a while, and it did not disappoint.  Stone Brewing is known for its bold and unique brews, and the Stone Smoked Porter was no exception.  This beer poured almost black, with a distinct "campfire" aroma that was quite pleasing.  The taste was surprisingly smooth, with a subtle balance of burnt chocolate and coffee notes and slightly smoky finish.  As the beer warmed from the fridge, the smoky aroma became more dominant.  I was very surprised to find myself thinking that this would be a great summer beer for barbecuing- it was very refreshing for a porter.  I really wanted a big burger or some BBQ ribs to go with this one.  It was so drinkable, in fact, that it did not last to be enjoyed with the lobster chowder I was making- the whole bottle was consumed during preparation (and I was left wishing I had another).  A great offering for someone who loves dark beers, and much more "beginner" friendly than I expected.  Give this one a try!

As the deep South was encased in deep snow this week, it was time to try out a recipe I've had in mind for a while.  I got into soup making a couple of years ago, and was happy to discover it is much easier than I had expected!  I love hearty soups in the winter, and I love seafood, so lobster chowder sounded like a great idea on a cold winter weekend.  It turned out to be both simple and delicious!  A word of caution, I love cooking with sherry, and this soup has more than a "hint"- decrease if you're not a sherry fan. Serve with some fresh baked bread and you'll be in heaven!

Lobster Chowder  (Makes 2-3 quarts)
3/4 cup diced fresh carrots
2 celery ribs, diced
1 large onion, diced
1/2 cup (one stick) butter
1 1/2 lbs cooked lobster meat or langostinos, chopped (Trader Joe's has frozen langostinos in 12 oz. packages, I used 2 of those- thaw and rinse thoroughly, then chop them up a little)
2 12 ounce cans condensed Cream of Potato soup
1 15 oz can Bar Harbor lobster stock
1/2 cup sherry
4 tablespoons corn starch
1 quart half and half (you can't tell the difference if you use fat free!)

Saute carrots, celery, and onion in butter on low/medium heat until well done.  Add lobster meat/langostinos, potato soup, lobster stock, and sherry and stir well.  Combine corn starch with a small amount of the half and half (1/2 cup or so should work) and whisk until smooth.  Add to soup and stir thoroughly.  Slowly add the remainder of the half and half, stirring with each addition.  Bring soup to a boil, stirring occasionally.  Reduce heat and simmer 2+ minutes/ until thickened, stirring occasionally.  Enjoy!!!