Eating Out: The Post Brewing Company

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Last week, Steve and I went out on a mid week date night.  He took me to The Post Brewing Company in Lafayette and it was awesome!  We’ve been trying to explore more restaurants closer to our house, instead of driving all the way into Boulder or Denver.  The Post will definitely become part of our regular rotation.  The deal was sealed for me when I ordered the Moscow Mule picture above and it came in a copper cup.  If you can correctly serve your Moscow Mule in the right vessel, then I’m in.  That means you take your cocktails seriously!  Steve ordered Lemon Mint Shandy, which he had the first time he came here with a friend and liked it so much, he ordered it again.  I had a couple of sips and it was cool and refreshing, perfect for a hot day.  The Post brews their own beer, which I unfortunately cannot speak to how good it is.  (I’ll have to make Steve go back and be a guinea pig.)

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We started with deviled eggs.  These are not your grandma’s deviled eggs with mayo and paprika sprinkled on top.  Nope, these are the deviled eggs that dreams are made of.  There are crispy pork cheeks as a garnish on the eggs, zippy mustard in the filling and it’s served with a horse radish dipping sauce.  A most excellent choice!

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The super great thing about The Post is that most of their menu is gluten free!  I can’t remember the last time I ordered something fried at a restaurant, but here, the crispy chicken basket is gluten free.  Their fried chicken and all their sauces on their dishes are gluten free as well.  This makes me incredibly happy.  I get mighty tired of ordering a salad every time I go out to eat.  I could not stop eating this Crispy Chicken Pieces basket.  It had fried livers, oysters and chicharrones.  The apricot/mustard sauce was a nice accompaniment to the chicken; the acid from the mustard in the sauce cut nicely through the fat of the chicken.

My personal favorite pieces were the pieces of liver.  I ate almost the whole basket, and then spent the night in a fried food coma.  Those pieces were simply perfect-light, airy and crisp.  I also really enjoyed the fried pieces of vegetables that were in there, cauliflower and bell pepper.

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Steve had the fried chicken biscuit, which looked delightful.  We also ordered two sides.  Steve ordered the squash (local squash from Isabelle Farm!) with beer tomato jam and I had roasted beets with kale pesto.  Our server told us that the restaurant tries use as much local produce and products as they can.  We are lucky to live in an area that has many local vendors, so it is nice to see The Post taking advantage of that.

We will definitely be back to The Post!  Their menu changes seasonally, so I’m excited to back and see what new dishes they’ve come up with.  Go check it out!

The Post Brewing Company

105 West Emma St., Lafayette, CO

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Of Little Words

Cinnamon roll made with biscuit dough.

Cinnamon roll made with biscuit dough.

Perfect avocado.

Perfect avocado.

Sleepy Indie photo shoot.

Sleepy Indie photo shoot.

Flakey Salt and Salt Restaurant.

Flakey Salt and Salt Restaurant.

Oliver is obsessed with water.

Oliver is obsessed with water.

Sweet potato and goat cheese sandwich at Under The Sun Restaurant.

Sweet potato and goat cheese sandwich with kale chips at Under The Sun Restaurant.

Almond croissant.

Almond croissant.

Sumo orange.  The best orange.

Sumo orange. The best orange.

Pesto and grilled cheese.  For breakfast!

Pesto and grilled cheese. For breakfast!

Food and cats-the majority of my phone pictures.  That pesto and grilled cheese sandwich is probably my favorite picture on here.  It was delicious and Steve made it for me.  He knows the way to my heart!  Cheers!

 

 

 

 

 

 

 

Waterloo Restaurant

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Tiny grilled cheese!

Last night, Steve and I went with a friend to Waterloo Restaurant in Louisville. It’s a fun little place, right on Main Street and just down the way from one of our favorite breakfast places, Huckleberry.

It’s a pretty laid back atmosphere in Waterloo, a bar in front and additional seating on the back patio, which is where we were.  The patio would be especially fun in the summer when it’s warmer, and they have concerts too!  Summer’s just around the corner, right? What’s really cool is all the pictures and records of famous artists. Johnny Cash, The Beatles, and my personal favorite pictures was of Miles Davis.

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We had the same picture hanging in our living room growing up. I’m still not sure how my Dad convinced my Mom to hang that, but it’s probably the same reason they now have a red stag head hanging in their tv room now. A mystery.

My food was tasty at Waterloo. I got the tomato basil soup, because I love soup, especially tomato. I don’t know why I thought it wouldn’t have cream in it, but it did. Usually, I’m not a huge fan of cream soups, but I enjoyed this one. Someone had a light hand with the cream and it didn’t over power the basil or tomatoes. It also came with a tiny grilled cheese, which I thought was great. You must have bread when eating soup for dipping purposes.

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I had the harvest salad for dinner, which I also enjoyed. Of course I did. Very rarely do I not enjoy a salad.  This salad had almond slices, dried cranberries, Gorgonzola cheese, apple chucks and a warm maple dressing. I added avocado, because everyone knows avocado improves everything it’s put on. I really liked the crunchy/chewy aspect of the salad. My best bites were a leaf of spinach an almond sliced, a cranberry and some cheese.

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New scarf!

I wore my new scarf to dinner that my coworker’s wife made for me.  It’s HUGE, soft, comfy and it has pockets on the end.  Perfect for putting cold hands into while waiting for the bus.  No, I don’t own any gloves, silly.  That’d be too easy!

Honey Mustard Tempeh

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I love, love tempeh.  It’s my second favorite vegetarian protein to eat.  (Chickpeas will forever be my most favorite plant protein.)  I could eat tempeh directly out of the package, but it really shines when it’s roasted.  Tonight, I coated ours with honey mustard dressing, from Katie’s blog.  The only thing I did differently was add a splash of apple cider vinegar to give it some acid.  I like my dressings pretty acidic.

It was delightful!  The tempeh got golden brown with toasty edges and had the slightest hint of mustard.  I let them go slightly too long in the oven, which turned out to be a happy accident because the bottom was covered a delicious crust.

IMG_1331I ate the tempeh with quinoa and massaged kale salad.  That’s pickled ginger on my plate with the tempeh and quinoa.  It’s part of my plan to incorporate more anti-inflammatory foods into my diet.  The kale salad had the juice of half a lemon, shredded cabbage, black olives, a glug of grapeseed oil, a whole avocado and a generous sprinkle of salt.

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Delicious, healthy and vegetarian.  I’m not completely vegetarian, but I really like eating plant based meals like this.  It makes me feel invincible!

 

Minestrone Soup (Sort Of)

 

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Boulder has been having Arctic conditions for the last week or so. Like, it doesn’t get above 20 degrees all day and when I wake up, it’s 5 degrees. Yes, I am whining, but damn. When the cold seeps through my heaviest coat and my car doesn’t warm up until I’m parking at work, I’d consider that cold worthy of talking about. The obvious solution to this cold is to make soup, like this one. I’m calling it Minestrone, but it’s not really. It has chickpeas in it, and probably a host of other ingredients that aren’t in traditional Minestrone. It’s still delicious, healthy and satisfying, no matter what it’s called! Add some grated cheese and a slice of crusty bread on the side and you’ve got yourself a perfect meal for a frigid night.

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Minestrone, Sarah Style

Ingredients:

2 tablespoons unflavored oil, like grapeseed or canola.

Half a medium white onion, diced

2 large carrots, diced

5 stalks of celery, diced

5 garlic cloves, minced

2 teaspoons Italian seasoning

I teaspoon anchovy paste

1 28 ounce can diced tomatoes

2-3 cups vegetable broth

1/2 cup kidney beans

1/2 cup garbanzo beans

2 cups whole wheat pasta

Directions:

  • Heat pot over medium heat. Add oil.
  • Add diced onions, carrots, celery and sauté until onions and celery are translucent.
  • Add garlic, anchovy paste and then Italian seasoning. Sauté briefly and then add crushed tomatoes. Fill tomato can roughly half way with water and add to pot.
  • Add 2 cups vegetable broth, and beans. Simmer for 30 to 45 minutes, until the vegetables are soft.
  • Add pasta and cook until pasta is cooked to your liking. Add reserve vegetable broth with pasta if you wish your Minestrone to be more soupy.

Enjoy this tasty soup! It’s rich from the tomatoes and anchovy paste and filled with vegetables to make you feel good after an induglent end to the 2012. I really liked the addition of pasta to this soup; as it cooked, it soaked in the broth and made the pasta taste better than pasta cooked in just water.

The options are endless here too. Use different beans, vegetables, the sky’s the limit! If you want to make this vegetarian, leave out the anchovy paste. Add red pepper flakes if you want it spicy.  Get creative!

Black And Kidney Bean Chipotle Enchiladas

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My friend Elaine made me enchiladas last week and these are my spin on them. Feel free to adjust the amount of chipotles in adobo, depending on how spicy you like your food. The cream cheese adds a cooling creamy component that will help tame the spice too. Serve with guacamole, sour cream or your favorite Mexican beer!

Ingredients:

1 tablespoon olive oil
1/2 medium yellow onion, diced
1 medium yellow pepper, diced
1 medium red pepper, diced
3 cloves garlic, minced
1 generous teaspoon ground cumin
1 generous teaspoon chile powder
1/2 teaspoon paprika
1 teaspoon salt
2 chipotles in adobo, minced plus 1 tablespoon sauce
1 15 ounce can unsalted black beans
1 15 ounce can unsalted kidney beans
1/3 package reduced fat cream cheese
12 small corn tortillas
1 16 ounce jar of your favorite salsa
1 cup shredded cheddar cheese

Directions:

1. Preheat the oven to 400 degrees. Heat a pan over medium heat. Add oil and then add onions and peppers. Sauté until onions are translucent.

2. Add spices, garlic and chipotles in adobo. Sauté briefly and then add beans.

3. Add cream cheese and stir until well incorporated throughout the mixture.

4. Lightly spray a 9×13 pan with non-stick spray. Pour 1/4 cup salsa in the pan and spread all along the bottom.

5. Microwave corn tortillas for 45 seconds. Place 3 tablespoons of the bean/cream cheese mixture in the tortilla and roll up. Place in pan. Repeat with remaining tortillas.

6. Pour remaining salsa over the top of stuffed tortillas. Sprinkle cheese over top and bake until ingredients are heated through and cheese is melted on top, about 15 minutes.

Enjoy!

Pinto and Black Bean Chili

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It finally cooled down in Boulder to an appropriate December temperature.  To celebrate, I made a giant pot of this chili last night to warm us up.  Cocoa powder and molasses are not common ingredients in chili, but their unique flavor adds a deep richeness to this chili that you might not get otherwise.  Frying the spices is also essential to this chili-it makes them pop!

Pinto and Black Bean Chili

Serves 4

Ingredients:

1 medium red onion, diced

1 tablespoon oil

1 tablespoon chile powder

1/2 teaspoon paprika

2 teaspoons ground cumin

1/2 teaspoon unsweetened cocoa powder

4 cloves garlic, minced

1 tablespoon molasses

2 15 ounce cans fire roasted tomatoes

1 15 ounce can unsalted black beans

1 15 ounce can unsalted kidney beans

1 teaspoon Worcestershire sauce

1 teaspoon dried oregano

1 cup frozen corn kernles

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

1. Place a pot on medium heat on the stove and add oil when hot.  Add onion and sauté until translucent.

2.  Add spices, chile powder, paprika, cumin, and cocoa powder.  Fry spices in oil and onions.  When you can start to smell the spices, add the molasses and cocoa powder.

3.  Add remaining ingredients, tomatoes, beans, oregano,  corn, salt and pepper.  Fill one of the tomato cans with water and add it to the pot for a little more liquid.

4.  Bring pot to a boil and then reduce to a simmer for one hour, covered.

Enjoy!

Notes:

  • This chili can be made vegetarian/vegan if you omit the Worcestershire sauce or find vegetarian Worcestershire.
  • I made corn bread from the Baby Cakes cookbook to serve with mine.  Other options could be to serve it over rice or quinoa.

Have a good start to your week!