Food52sdays Recipe Inspiration: Fosemary Ciabatta with Stout Beer

Food52 Cookbook 001What's Food52sday? Read all about it here.

I know I start all of my Food52sdays posts with "I am so excited about this week's recipe," so I won't make you read that beginning again.

Friends, I think that you will be very excited about this week's Food52sday recipe inspiration!  (See? I'm not in a rut)! Rosemary Ciabatta with Stout Beer. Doesn't it just sound wonderful, dark and malty?  I love ciabatta--its light/chewy texture, its runny dough, its big old holes. That it's named after a slipper. All these things make me very happy. And stout? You know I am a Fan of Stout. The Beloved might like to drink it, but I like to cook and bake with it.  I make a mean stout toffee sauce, and the chocolate stout cake with burnt caramel buttercream? It's really in a class by itself.

But enough about my use of stout. This is about this ciabatta recipe and how stout plays with bread.  And since stout is pretty much just bread you can drink, in my book it's a match made in heaven.  Plus, there's poolish. So there you go.

The original recipe on Food52 is by ChezSuzanne. I don't think her cook's page is active on Food52 anymore, but you can read her Chef's Spotlight here.  Two of her recipes made it into the first Food52 Cookbook, and I'm sorry to see she's not still active on the site.

Through the Magic of a Google search, I did find her happily blogging away at The Wimpy Vegetarian.  She also teaches cooking classes in and around San Francisco. Thanks, Susan, for the excellent recipe. I'm looking forward to playing with it! I hope that at least some of you will be inspired to cook along this week. It'll be fun!

As always, I'll post my results next Tuesday. If you want to play, post your interpretations in the comments next week, and I'll link to them. Or, feel free to post them over on the fan page.

I look forward to seeing you next Tuesday. Have a lovely day.

PS Please stop calling it ciabatta bread. Ciabatta is bread. It's like calling pizza pizza pie. Cut it out. Thank you.


  1. says

    Wow! Thanks for the nod, and thanks so much for trying my Ciabatta. I’m a little nervous, I admit, to know your experiences will be blogged next week :-). I love this series you’re doing. I’ve tried so many of the recipes in the book and just love them. And thanks for letting me know my cook’s page isn’t working over at Food52. I’m not as active as I once was over there, due mostly to the demands of keeping up a blog now, but recently won another contest and enter new ones when something about it inspires me. I’ll be back next Tuesday to see how it went for you. If you have any questions, just email me through my blog! And thanks again for trying my ciabatta!!

    • says

      Susan, it’s you!! I’m so glad you stopped in! I’m very excited about playing with your ciabatta recipe–beer in bread is just a natural!  We’ve been very impressed w/the Food52 Cookbook. Out of 140 recipes, we chose 21 for this series, but every single recipe looks and sounds wonderful! 

      I can imagine you’re busy w/the blogging, teaching and all. Do check back in next week; I think several folks are participating and I’ll have links to all their posts. Folks will either follow your recipe to the letter or use it for inspiration. Either way, I’m expecting a tasty round up!

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