"For many generations in Belgium, there has been a long-standing romance between beer and cooking. I believe that using beer in Belgian cuisine is equivalent to wine in French cooking or olive oil in Italian cooking."
In Belgium, there has been a longstanding romance between chefs and beer, especially with Stella Artois, rich brewing tradition dating back to 1366. For generations, beer has been an integral part of Belgian cuisine, used often in cooking and something from our culture that I hope you’ll try. Why not pour some Stella and use your imagination to create new dishes using beer as an ingredient.
When you’re preparing food for a party, it’s important to determine what flavors and ingredients your guests will enjoy. Because of Stella Artois’ versatility, it’s definitely the top choice of beer to use in your recipes. Pour some Stella—and use your imagination to create new dishes using beer as an ingredient.
Using Stella as a broth to steam seafood is one of my favorite ways to cook with beer. This method is a great way to add flavor to a light summer dish. Use this wonderful and simple technique at your next dinner party and your guests will remember the food and flavors long after the party has ended.
Steamed Stella Artois Arctic Char with Fennel Orange Salad
- 1 piece of Artic Char, about 5 ounces
- 5 oranges
- 2 fennel bulbs
- 1 Stella Artois
- 1/2 tsp lime juice
- 1/2 tsp lemon juice
- Pinch of sichuan pepper
- 1 small package of black tea
- 1 tomato confit
- Pinch of chopped parsley
- 1 Tbsp olive oil
- Salt and pepper to taste
- 1 bamboo. steamer
- 1Tbsp sugar
Clean the greens off the fennel, then thinly slice the bulb on a mandolin. Store the sliced fennel in ice water. Bring half a bottle of Stella to a boil then remove from heat and infuse with the black tea, sichuan pepper, lemon and lime juices. In another sauce pan add the juice of three oranges with the remaining Stella and sugar. Bring to a boil until it reduces by half. Peel the remaining two oranges, then remove the white membrane and slice into supremes. Cut the tomato into a thin julienne.Combine the sliced fennel with the tomatoes, orange slices, olive oil and the orange-Stella Artois reduction. Season with salt and pepper. Take tea bag out of the infusion mixture. Bring back to a boil and place bamboo steamer over the top with the Artic Char inside. Let steam for about 3-4 minute until cooked. Assemble the arctic char with the fennel Stella Artois salad.
Belgian-born Master Chef DANIEL JOLY graduated from the Culinary Institute of Brussels and trained at Michelin-starred restaurants, before opening the Mirabelle restaurant in Beaver Creek, Colorado. Chef Joly is also a brand ambassador for Stella Artois.
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