Tempeh of Sea and Beer Fries

For last nights dinner I decided to try my hand at beer soaked fries, what seems to be a new foodie trend. We got a bunch of potatoes in our CSA this week so it only seemed fitting that they be made into fries. I also had a bunch of carrots leftover from last weeks CSA so I decided to toss them in as well. To go along with our beer soaked carrot and potato fries I made tempeh of the sea (recipe below).

Garlicky Beer Soaked Potato & Carrot Fries

(Based on Ashley of Edible Perspective’s recipe)

Yields  4 servings

• 2 bottles of (your husbands homebrewed) pale ale
• 1.5 lbs Red Norland Potatoes (or new potatoes), scrubbed and sliced into fries
• 1 bunch of carrots, scrubbed and sliced into fries
• 2 extra large cloves of garlic (or 3 regular),  finely minced
• 3T olive oil
• 1.5 t salt
• 1t black pepper

Preheat oven to 425F. Line two baking sheets with parchment paper (optional).In a large bowl, soak the cut potato and carrot fries in the two bottles of beer for 20-30 minutes, tossing 1-2 times. After 20-30 minutes drain the beer.While the fries are soaking place half of the olive oil, garlic, salt and pepper in a ziplock and place half of the fries in the bag; shake around to fully coat.  Pour out onto one of the baking sheets and spread the fries into a single layer.  Repeat. Bake for 30 minutes and then turn on the broiler and broil for 3-5 minutes until lightly browned and crispy.

Tempeh of the Sea

The umeboshi plum vinegar gives this dish a fishy taste.

Yields 2 servings

• 1-8oz package tempeh, cut into large chunks
• 1 small onion, thinly sliced
• 2 garlic cloves, choppped
• 1 inch ginger, sliced in large rounds
• 2 t sesame oil
• 2 t umeboshi plum vinegar
• 2T tamari
• 3T water
• 1 chili, minced
• 4 cups loosely packed baby spinach

Preheat oven to 425F.

In a bowl created the marinade by combining the onion, garlic, ginger, sesame oil, vinegar, tamari, water and chili.

Place the tempeh in a oven safe baking dish. Pour the marinade over the tempeh.Place in the oven and bake for 15 minutes.  Remove from the oven and place in a large preheated skillet over medium-high heat; saute on for 5 minutes. Stir in the baby spinach and saute for 5 more minutes.