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  SAUCE MAGAZINE
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Sep 27, 2016
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Tweet Beat: The week’s top tweets from #STL foodies

Friday, September 16th, 2016

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By the Book: Kokkari: Contemporary Greek Flavors by Erik Cosselmon and Janet Fletcher

Wednesday, September 14th, 2016

BTB_Oct16_Round1_1

 

Kokkari: Contemporary Greek Flavors is compilation of dishes from the titular restaurant located in San Francisco. While it was filled with fresh salads and sides, I was after a winning entree.

Most of the meat and fish dishes in the book overwhelmed. Preparing whole fish on a Monday night was out of the question. Proteins lean heavily toward lamb and rabbit, which makes sense for a Greek restaurant, but I don’t eat either. Many require grilling over charcoal, which I don’t have. I settled on a rib-eye. The recipe required only a simple rub, a few minutes on a grill (or in my case, a cast-iron skillet) and a douse in the restaurant’s Kokkari Dressing.

Rich rib-eye is always a winner, but the dressing was the standout here. This lemony, herbaceous, garlicky vinaigrette complimented the meat, cutting through the fatty steak. I normally baste my steaks in butter, but this vinaigrette offered the same rich finishing touch.

Skill level: Intermediate. Recipes are a little complex but doable.
This book is for: People who want light, fresh fare and are willing to work for it.
Other recipes to try: Kokkari Potatoes and Grilled Whole Fish with Kokkari Dressing
The Verdict: Check back soon when Kokkari takes on the next challenger.

 

 

091416_btb

 

Grilled Rib-eye with Kokkari Dressing
4 servings

2 20-oz. bone-in rib-eye steaks, preferably dry-aged, at room temperature
1 Tbsp. Steak Rub (recipe follows)
Kokkari Dressing (recipe follows)
4 lemon halves, each wrapped in cheesecloth

• Prepare a hot charcoal fire or preheat a gas grill to high. Season each steak on both sides with the steak rub, using a total of ½ tablespoon per steak. Massage the seasoning into the steaks well on both sides.
• Grill the steaks on both sides to desired doneness, about 7½ minutes total for medium-rare. Watch for flare-ups from dripping fat, moving the meat away from the heat until the flames die down, if needed. Transfer to a platter, drizzle the steaks with dressing, and serve at once with the lemon.

Steak Rub

½ cup sea salt
2 Tbsp. fresh oregano leaves
2 Tbsp. coarsely chopped fresh thyme
1 tsp. garlic powder
½ tsp. freshly ground black pepper
½ tsp. red pepper flakes (optional)

• In a food processor, combine all the ingredients and process until the herbs are completely pulverized and the mixture feels like moist sand. You can use the rub immediately, or cover and refrigerate for up to 2 weeks. For longer keeping, spread the freshly made mixture on a baking sheet and leave it at room temperature until it is completely dried out, a day or more, depending on humidity. Store in an airtight container in a cool, dark place for up to 6 months.

Kokkari Dressing
Makes ½ cup

6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. capers, rinsed and minced
2 tsp. minced shallot
1 tsp. minced garlic
1 tsp. minced fresh flat-leaf parsley
½ tsp. chopped fresh oregano
¼ tsp. dried wild Greek oregano, crumbled
Sea salt and freshly ground pepper

• In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley and fresh oregano. Add the dried oregano and whisk in salt and pepper to taste.

Reprinted with permission from Chronicle Books

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

Friday, September 9th, 2016

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

Friday, September 2nd, 2016

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

Friday, August 26th, 2016

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

Thursday, August 11th, 2016

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By the Book: Home Baked by Yvette Van Boven

Friday, August 5th, 2016

BTB_Aug16_Round1_1

 

I love Yvette van Boven’s summer salad from her first book, Home Made. I first made it for another By the Book column years ago, and I still make it, regardless of the season. So I had high hopes for her newest book, Home Baked, which contains some of my favorite things: breads, cookies, cakes and beautiful photos and illustrations.

I chose to make her Triple-Chocolate Chunky Brownies, which she declared “by far the most delicious recipe from this book.” The brownie was packed with dark chocolate, white chocolate and cocoa powder, as well as walnuts. It was simply to make and worth the minimal effort, especially when served warm with a melting scoop of ice cream. But most delicious? I have had a better brownie – and I’ve made better, too.

Skill level: Easy. There are some more time-consuming recipes, like in the bread section, but nothing seems too difficult for a home cook.
This book is for: Baked-good addicts
Other recipes to try: Super-Duper Choco Cake with Beets and Hazelnut Filling; Chocolate, Espresso, and Dark Beer Cake with Chocolate-Hazelnut Frosting
Verdict: Check back next week when Home Baked takes on the next challenger.

 

080516_btb

 

Triple-Chocolate Chunky Brownies
24 pieces

7 oz. dark chocolate, chopped
3 Tbsp. butter, cubed, plus extra for the pan
½ cup plus 1 Tbsp. packed light brown sugar
1 tsp. vanilla extract
½ cup all-purpose flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
Pinch of salt
1½ oz. white chocolate, chopped
½ cup walnuts, coarsely chopped
2 eggs beaten

• Preheat the oven to 350 degrees. Grease a 7-by-11 inch baking pan and line the bottom with parchment paper that extends over two edges of the pan. Grease the parchment paper, too.
• Melt 3½ oz. of the chocolate with the butter au bain marie. Turn off the heat when it’s nearly completely melted and let stand for a bit while you prepare the rest.
• In a bowl, mix the brown sugar with the vanilla, flour, baking powder, cocoa powder, and salt into an even-colored powder.
• Stir in the remaining dark chocolate, the white chocolate, and the walnuts.
• Pour the beaten eggs into the slightly cooled chocolate-butter mixture. Add the dry ingredients, mix well with a spatula, and spoon the mixture into the prepared pan. Spread the batter with a spatula so that it reaches all corners.
• Bake the brownies for 20 to 25 minutes, until just firm and a toothpick inserted in the center comes out with wet crumbs attached.
• Let cool in the pan for 5 minutes, then lift the brownies out of the pan, and let cool until the brownies have firmed up a bit before cutting into squares. Eat when still warm, as that’s when the chocolate chunks are still a bit melty.

Reprinted with permission from Stewart, Tabori & Chang

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

Friday, August 5th, 2016

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Eat This: Original Palestine at Medina Grill

Tuesday, August 2nd, 2016

080116_eatthis

 

St. Louis is filled with shawarma, but only the beef Original Palestine from Medina Grill has our hearts. The shawarma is spit roasted and shaved to order, seared with spicy chile-tomato-vinegar sauce to add gusto, then folded into a soft pita along with lettuce, tomato, onion, pickles, a garlicky tahini sauce and a dusting of bitter sumac. It’s an addictive handheld lunch that keeps us coming back over and over again.

-photo by Carmen Troesser

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

Friday, July 29th, 2016

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