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Aug 30, 2016
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Baked: Beef and Cheddar Hand Pies

August 30th, 2016



I made these hand pies for fun one day, when I wanted to bring something tasty to a picnic but without the fuss of plates and utensils. Working with pie dough can sometimes be frustrating, it’s worth it. The end result is a buttery, flaky crust with a savory, meaty filling on the inside. Since the filling is precooked, you can sample and adjust it to your preferences. Enjoy and happy baking!


Beef and Cheddar Hand Pies
Adapted from a recipe by Martha Stewart
4 servings

½ lb. 80-20 ground beef
½ white onion, thinly sliced
½ Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
Salt and pepper or red chili flakes to taste
1½ cups shredded cheddar
1 batch pie dough, thawed (Recipe here.)
Flour, for dusting
1 large egg, lightly beaten

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large skillet over medium heat, saute the beef with onions and garlic, breaking up the meat until it begins to brown and the onion soften, 7 to 10 minutes. Drain some of the fat from the skillet.
• Stir in the Worcestershire, mustard, salt and pepper. Remove from heat, stir in the cheese and set aside.
• Sprinkle a large flat work surface with flour and roll out the pie dough to ¼-inch thick. Use a 4½-inch round cookie cutter to cut 16 circles from the dough, rolling the dough out as needed.
• Place 8 dough circles onto the baking sheet. Place 1½ tablespoons beef filling in the middle of the circles, leaving a ½ inch of dough clear around the edges. Cover each with the remaining 8 dough circles, pressing around the edges of each with a fork to seal. Use the fork to poke a few holes in the top of each hand pie to vent.
• Brush the beaten egg over the tops of each hand pie.
• Bake 12 to 15 minutes, until the edges are browned. Let cool a few minutes before eating.

The Scoop: Ben McArthur leaves J. McArthur’s kitchen, Will Volny steps in

August 29th, 2016



{Chef Ben McArthur}


A little more than a year after opening his first restaurant, chef Ben McArthur has left J. McArthur’s An American Kitchen. The announcement was posted on J. McArthur’s Facebook page yesterday, Aug. 28.

Co-owner Kathleen Bibbins said McArthur has “decided to pursue some other opportunities.” McArthur opened the Lindenwood Park restaurant in July 2015 with Bibbins (his stepmother) and his father, John McArthur. Bibbins said she and John McArthur will continue their ownership with a new chef at the helm, Will Volny.

“He’s going to carry on with the original concept that’s been developed,” Bibbins said, “He was recommended to us by a lot of people.”

Volny, who most recently served as chef at Bixby’s, said J. McArthur’s farm-to-table focus aligns with his own desire to work with area producers. “Over the last three years, I’ve build a lot of relationships with farmers doing the CSA at The Libertine and working at Bixby’s,” he said.

While regulars can rest assured that J. McArthur’s popular scallops entree isn’t going anywhere, Volny intends to add a few regular menu items like a steak and a burger.

Ben McArthur did not immediately return requests for comment.


Meatless Monday: Zucchini Parmesan Soufflé

August 29th, 2016



Zucchini takes an elegant turn in this Zucchini Parmesan Soufflé. Mix this grated summer squash with rich egg yolks and cheese, then gently fold in fluffy egg whites. Bake 30 to 40 minutes (no peeking!) and carefully remove this billowy, burnished meal from the oven. Click here for the recipe here.



The Scoop: City Foundry to open in Midtown 2018

August 26th, 2016



The Cortex in Midtown will soon be home to a food hall and market. City Foundry is planned to include three brick-and-mortar restaurants as well as 20 food kiosks set to open around Labor Day of 2018.

The project, which is being developed by Lawrence Group, is part of a $340 million development that will include creative office space, apartments, retail shopping and outdoor space that will connect to Great Rivers Greenway.

Brad Beracha, known for area restaurants including BaiKu Sushi Lounge, Triumph Grill and City Diner, has been tapped for director of culinary services. “I’m really excited to create a culinary community here,” Beracha said. “There’s so much talent in St. Louis; I’m looking forward to getting everyone under one roof.”

The list of restaurants expected for the space will be announced soon. Follow Sauce on social media for the latest.

The Scoop: Shisha to open in former SOHO space

August 26th, 2016



Yet another new establishment is opening doors in The Grove. Co-owners Ricky Barakat and Ahmad Salameh are putting the finishing touches on Shisha at 4229 Manchester Ave., the former home of SoHo Restaurant and Lounge. Barakat said they hope to host a soft opening by mid-September.

“The Grove took me back to the Delmar Loop area 10 years ago,” Barakat said. “When you go into The Grove, all you see are locally owned businesses.”

Barakat said they are currently renovating the 5,200-square-foot space to accommodate 100 diners for a Mediterranean-inspired menu. The owners and kitchen team are developing recipes for beef, chicken and fish shawarma served traditionally wrapped in pita or as panini, gyro sliders, falafel and more.

Shisha will also boast a full bar and a patio with 40 seats where patrons can enjoy hookah outside, a favorite pastime for Barakat and Salameh. “We love food and love to smoke hookah… it’s a soothing type of thing,” Barakat said. “We wanted to incorporate what we do … bring (those things) to everybody.”

Development in The Grove has boomed in recent weeks. Beth Styles announced the arrival of her kitchen goods store, Lemon Gem, late last week, and Intoxicology co-owners Andy Foerstel and Melissa Pfeiffer are opening their spirits shop and bar supply store this fall.

The Weekend Project: Pita

August 26th, 2016



We don’t even want to move during St. Louis summers, much less spend hours over a hot stove or oven. Inspired by the cuisine of the sunny Mediterranean, these recipes for pitas and two refreshing dips revive you for exciting warm weather adventures. Simple tzatziki brings together the cool flavors of cucumber, mint and lemon with the tang of a good yogurt. If you are feeling ambitious, you can make your own yogurt, or get creative and change up the herbs with whatever looks good in the garden. Dill, chives and oregano all make interesting and savory variations.

The roasted eggplant-mushroom dip is also childlike in its simplicity but surprisingly filling. It is one of my favorite dishes to take to a party or have around for lunch on the go; make a lot because it never lasts long. This dish is also ripe for creativity. Try roasting other vegetables and adding them to the blend.

The Gameplan
Day 1: Prep the pita dough.
Day 2: Bake the pitas. Make the dips.

The Shopping List*
1 package yeast
4½ cups bread flour
2 cups Greek yogurt
1 cucumber
1 bunch fresh mint
1 bunch fresh dill
5 to 7 cloves garlic
2 lemons
2 to 3 cups cubed eggplant
2 cups chopped mixed mushrooms
1 bunch fresh parsley
½ tsp. cumin

*This list assumes you have canola oil, olive oil, kosher salt and freshly ground black pepper at hand in your kitchen. If not, you will need to purchase those items, too.




Pita Bread
8 pitas

2 cups warm water (105 to 110 degrees)
2 Tbsp. olive oil
1 package (about 2½ tsp.) active dry yeast
4½ cups bread flour
2 tsp. kosher salt

Day 1: In the bowl of a stand mixer fitted with the bread hook attachment, combine the water, oil and yeast. Let the yeast proof 5 to 10 minutes, until bubbles begin to form on the surface.
• With the mixer on medium speed, add 1 cup flour and mix thoroughly 1 to 2 minutes. Add the remaining flour 1 cup at a time, mixing each thoroughly before adding the next. Add the salt.
• Continue to knead the dough on medium-high speed 2 to 4 minutes, until it forms a ball on the hook and pulls away from the sides of the bowl. Add more flour if the dough is too sticky. Remove the bowl from the mixer, cover with oiled plastic wrap and refrigerate overnight.
Day 2: Remove the dough from the refrigerator and let it come to room temperature.
• Place a pizza stone or cookie sheet in a cold oven and preheat to 450 degrees.
• Use a sharp knife to cut the dough into 8 3-ounce pieces.
• Lightly flour a work surface and roll the dough into 1/8-thick circles. Let rise on the work surface 20 minutes.
• Working in batches if needed, use a large, heatproof spatula to slide the pitas onto the pizza stone. Bake 8 to 10 minutes, until puffed and slightly brown but still soft. Repeat with the remaining pitas, if needed. Cover them with clean towel to keep warm until time to serve with dips.




3 cups

2 cups Greek yogurt or homemade yogurt
1 cup peeled, finely diced cucumber
¼ cup minced mint
¼ cup minced dill
Zest and juice of 1 lemon
1 garlic clove, minced
¾ tsp. kosher salt

• Day 2: Combine all ingredients in a large mixing bowl. Season to taste with salt. Serve with pitas.


Roasted Eggplant-Mushroom Dip
3 cups

2 to 3 cups cubed eggplant
2¾ tsp. kosher salt, divided
8 Tbsp. canola oil
2 cups chopped mixed mushrooms
2 to 3 Tbsp. olive oil
4 to 6 cloves raw or roasted garlic
¼ cup parsley, chopped
½ tsp. cumin
Zest and juice of 1 lemon
Freshly ground black pepper to taste

• Day 2: Cube the eggplant and toss in a colander with 2 teaspoons salt. Place the colander over a bowl and let the water drain from the eggplant, about 30 minutes.
• Place a large skillet over high heat until it just begins to smoke. Add 2 tablespoons canola oil and swirl to coat the bottom. Working in batches, add a layer of eggplant and saute until browned on all sides, 3 to 5 minutes. Remove and let cool. Add another 2 tablespoons canola oil and repeat with the remaining eggplant. Set aside and let cool.
• Working in batches, add 2 tablespoons canola oil and add a layer of mushrooms. Sprinkle with ½ teaspoon salt and saute until the release their water and are browned, 3 to 5 minutes. Remove and let cool. Add another 2 tablespoons canola oil and repeat with the remaining mushrooms. Set aside and let cool.
• In the bowl of a food processor, pulse the garlic, olive oil, parsley and cumin until combined. Add the eggplant, mushrooms, lemon juice and zest and pulse again until combined. Season to taste with salt and pepper and pulse again to desired consistency. Serve with pitas.

Drink This Weekend Edition: Pomegranate-Coffee Tonic Shrub Cocktail at Sump

August 26th, 2016



There’s no guilt in a (nonalcoholic) morning cocktail, especially when Retreat Gastropub’s Tim Wiggins teams up with Sump Coffee for a Pomegranate-Coffee Tonic. The third coffee cocktail collaboration Wiggins has developed for the coffee shop this summer, this juicy, sweet-tart treat is made with fresh pomegranate juice, pomegranate syrup, dried hibiscus and Sump cold brew, served over Fever Tree tonic.

It’s a great introduction to the bold flavors of a coffee shrub cocktail, with a little less vinegar intensity than the previous two drinks (a Cascara Fizz and Honey Burundi Julep), and more refreshing sparkle from the tonic. Marrying the bright, floral sweetness of hibiscus-inflected pomegranate with the earthy, caramel depth of Sump coffee, each sip will call for another to figure out how this unlikely couple can work so well. Sump barista Connor Usry said it best: “It tastes like a chocolate covered pomegranate seed.”

Tweet Beat: The week’s best tweets from #STL foodies

August 26th, 2016

Think you should be on this list? Prove it. Follow and tweet @SauceMag.

The Scoop: Intoxicology spirits and bar supply store to open in The Grove

August 25th, 2016



A new cocktail supply and spirits shop is coming to The Grove this fall. Intoxicology will open doors at 4321 Manchester Ave., next door to Layla. The 1,600-square-foot shop will focus on cocktail mixers and accessories for the home bar, including shrubs, bitters, artisan spirits and vintage glassware. The space will also feature a tasting bar, so people will be able to try before they buy.

Co-owners Andy Foerstel and Melissa Pfeiffer are bringing their retail and restaurant experience together to make the dream a reality. Foerstel has been working in retail and merchandising for years. “I’ve done a little bartending, too, and entered in some competitions before,” he said. “Melissa comes from CJ Muggs and brings about 23 years of customer service experience to the table.”

Both cocktail enthusiasts, they decided to open the shop after realizing that there wasn’t anywhere local to go for the specialty barware, mixers and supplies for their home bar.“We kept looking around for specialty things, and often had to go online to buy them,” Foerstel said. “We decided to open a store to make these things would be available locally.”

This is the second of two home supply stores that have announced locations in The Grove in recent weeks. Beth Styles of Lemon Gem Kitchen Goods said she will open her shop at 4180 Manchester Ave., this fall.

By the Book: Theo Chocolate by Debra Music and Joe Whinney

August 24th, 2016



I have fond memories of baking cookies with my mother and my grandmother when I was a little girl. We made the basics: oatmeal raisin, peanut butter and chocolate chip – all excellent cookies, but sometimes I want something more decadent. Gooey Double-Chocolate Mocha cookies from Theo Chocolate: Recipes and Sweet Secrets from Seattle’s Favorite Chocolate Maker seemed to fit the bill.

I’m gluten-intolerant, and since these only called for cup flour, I thought I could safely use a gluten-free flour blend. I wanted a pure chocolate cookie, so I left out the ground coffee, which the introduction declared optional. While the cookies were deeply chocolaty, they also spread into thin, flat disks during baking. The recipe said they would be “very fragile,” but the accompanying photo showed thick, fudgy cookies, not the delicate wafers I created.

While the cookie were rich, they were not enough to win this round. I’ll definitely try this recipe again, though, altering my gluten-free flour ratio to try and make them more substantial.

Skill level: More advanced techniques require an intermediate ability in the kitchen.
This book is for: Chocolate lovers, of course
Other recipes to try: Preston Hill Bakery chocolate bread, almond-olive oil sable cookies with chocolate, Chocolate (Factory) Eton Mess, Tallulah’s warm chocolate pudding cake
The Verdict: The pie bars from Sweeter off the Vine came together better than my deflated chocolate cookies.




Gooey Double-Chocolate Mocha Cookies
2 dozen cookies

10 oz. Theo 70-percent dark chocolate, chopped, divided
¼ cup (½ stick) unsalted butter
⅓ cup (1½ oz.) all-purpose flour
¼ tsp. kosher salt
¼ tsp. baking powder
1 Tbsp. finely ground Fair Trade coffee beans
2 eggs, at room temperature
¾ cup (5½ oz.) sugar
1 tsp. vanilla extract
1 cup chopped walnuts, toasted (optional)

• Preheat the over to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
• Melt 7 ounces of the chocolate with the butter in a double boiler (see instructions below) and set aside to cool slightly.
• Sift the flour, salt and baking powder together in a small bowl, stir in the coffee and set the bowl aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a whisk by hand), whip the eggs and sugar together on medium speed until very thick and pale, 3 to 4 minutes (about 8 minutes by hand). Add the vanilla and mix well. Fold in the cooled chocolate mixture, then the dry ingredients, and finally the remaining 3 ounce chopped chocolate and the walnuts.
• Use 2 spoons or a small cookie scoop to drop rounded tablespoons of batter 2 inches apart onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they’re puffed, shiny and cracked, 8 to 10 minutes. Let the cookies cool completely on the baking sheet. They will be very fragile.

Melting Chocolate in a Double Boiler
• Heat a couple inches of water in a saucepan over low heat. Put the chopped chocolate in a stainless steel or glass bowl large enough to sit securely in the saucepan without touching the water. When the water comes to a simmer, turn off the heat and let the chocolate begin to melt. Stir the chocolate often, and when about two-thirds of it has melted, remove the bowl from the saucepan and dry the bottom of the bowl very well. Continue to stir the chocolate until it has melted completely.

Reprinted with permission from Sasquatch Books


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