Beer trip

Now that I'm back in Hong Kong I miss cooking for people. When I was living in Manila about a year and half ago, one of the things I enjoyed most was my kitchen experiments. Even bought an oven--my very first--and the most useful, simplest, friendliest book ever--Joy of Cooking. It really demystified the entire process for me--my Mom had always been the main cook in the family, and my sister Vicky. What followed those two purchases was an extended paroxysm of cooking. My favorite of all those first-borns out of the forno (wait! did that sound gruesome??!!): oatmeal cookies, ginger cake, roast chickens, date bread, baked chicken with tomatoes and Madeira, orange loaves, date nut bread and beer bread.

My family and friends liked most of it--all except the beer bread. That seemed to be an acquired taste and I was the only one who acquired it. Made another loaf of this last night.

Choose a light beer. You can also add 1/2 cup diced Cheddar or Monterey cheese, and 1/4 cup sliced scallions. Plus 2 teaspoons caraway seeds.

Quick Beer Bread (from Joy)

Position a rack in the lower third of the oven. Preheat oven to 400F. Grease a 6-cup loaf pan. Whisk together thoroughly in a large bowl:

1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add:
1 1/2 cups (355ml) light or dark beer (cold or room temp but not flat)

Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.