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Feb 28, 2015
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, February 27th, 2015

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Box of chocolates beer ice cream made in a kitchen aid with liquid nitrogen and a blowtorch…… ‪http://instagram.com/p/zYZcIsuJE3/ 

When bad banana bread happens to good people. AKA “whataya mean you need to bring a treat to school… ‪https://instagram.com/p/zkr8pUF25Z/ 

I have a serious milk dud problem. ‪#oscars2015

There are so many places in STL that make this a great food city, and we are so grateful to be a part of whats happening! Congrats to all!

Cheers to new beginnings!!! ‪@Schlafly ‪@schlaflybrewer ‪#tothefuture ‪#cheers ‪#ineednewshirts

Today I’m competing in the United States Latte Art Championship. I’m grateful to be able to represent… ‪http://instagram.com/p/zVSPfcDMZl/ 

If you’re going to slice off your fingernail, best to do it while peeling orange peel for your old fashioned so you can drink it afterward.

My 8-year-old daughter was able to answer this correctly. ‪#ProudPapa

Not my best art, but oh, gurl. Dat surface tension.

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Tweet Beat: Today’s best tweets from #STL foodies

Friday, February 20th, 2015

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Korean BBQ dinner at ‪@SeoulQSTL! Perfect for cold weather!

New beans from ‪@LaCosechaCoffee–that’ll help get the Highway 40 shitshow out of my head!

It’s time to get back to eating right & working out. ‪#FatKidProblems

.‪@kenrearley took me to ‪@WhiteCastle for Valentine’s Day because he knows how to treat a lady and stuff.

The store might be out of milk and bread, but we have plenty of fried chicken today! Blue Plate Special only $10 from 11-2pm

Heart shaped sandwiches for ‪@cupsophcake ‘s lunch!! ‪http://instagram.com/p/zC0bnNBez0/

snowy mornings were made for baking

I paired breakfast with Outkast this morning. ‪#cicerone ‪#sofreshandsoclean


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By the Book: Clodagh McKenna’s Authentic Lasagna

Saturday, February 14th, 2015


My mom is an amazing cook. She would say that’s she’s the best –modesty doesn’t exactly run in my bloodline when it comes to skills in the kitchen. Because she’s so good, I always want her recipes. I’ll ask her how to make a dish and she’ll give me her recipe: a confusing jumble of words that contains vague instructions, approximations of ingredients (“You could add cumin, if you feel like it, sometimes I like it sometimes I don’t.” What?!) and cook times and temperatures that actually don’t make sense. In short, if I wanted to learn how to make a dish of my mom’s, I’d have to watch her make it a few times and write down the recipe for myself. That’s how I felt when I cooked out of this latest book by Clodagh McKenna, Homemade: Irresistible Recipes for Every Occasion.

I had high hopes for this book. At first glance, the recipes seem to be right up my alley: Banana bread pudding, baked eggs, lasagna, potato gratin, all some of my favorite things. I decided to make her Authentic Lasagna. In the end I thought the recipe could have used a bit more editing. Like my mom, it felt like she just left some important details out of her recipe, which can be frustrating.


Another pitfall: The béchamel sauce was too thick, and the writer adds a note saying to add more milk to thin it out if it is too thick. (That’s so my mom.) To me, that instruction indicates the recipe needed more milk, I would have preferred that she just gave a more accurate volume of milk in the first place. It’s not like baking, where humidity and other subtle factors can affect how much liquid your flour will absorb that day. This is a sauce. The amount of milk (3½ cups) to the amount of butter (6 tablespoons) and flour (¾ cup) was not right. I would have added an extra cup of milk.


My biggest issue with this recipe was the lack of clear instruction on seasoning. In the recipe for the meat sauce, there’s no measurement of salt and pepper, and it just says to season the sauce during the meat-browning stage. There’s tons of great flavor in the sauce with the mirepoix, the meat and the wine, but it needed extra salt at every stage to bring all those flavors out. Also, there’s no salt or pepper in the béchamel at all, just a pinch of nutmeg, which leaves the sauce tasting floury.


In the end, I was left with an OK lasagna that was underseasoned and carried a faint taste of flour. In other words, not cute. At least it’s a lasagna. Lasagna always gets eaten.

Authentic Lasagna
6 servings

2-3 Tbsp. olive oil
¼ stick butter, plus a little extra for greasing
2 onions, finely diced
1 carrot, finely diced
½ celery stalk, finely diced
2 garlic cloves, crushed
2¼ lbs. freshly ground beef
sea salt and freshly ground black pepper to taste
1¾ cups red wine
1¼ pound canned chopped tomatoes
Fresh basil leaves, torn
1 cup freshly grated Parmesan cheese
12 fresh lasagna noodles

For the béchamel:
¾ stick butter
¾ cup all-purpose flour
3½ cups milk
pinch of freshly grated nutmeg

  • Place a flameproof Dutch oven over medium heat and add the olive oil and butter, followed by the onions, carrot, celery and garlic. Stir and cook for 5 minutes until softened.
  • Stir in the beef and season with salt and pepper. Cook, stirring occasionally, until the beef has turned a light brown color. Pour in the red wine and simmer for about 20 minutes.
  • Stir in the tomatoes and fresh basil. Lower the heat and simmer for 1 hour, or more if you can. The longer you allow it to simmer, the more tender the meat becomes.
  • To make the béchamel sauce, melt the butter in a saucepan, stir in the flour, and cook for 2 minutes until it resembles a small piece of dough. Slowly whisk in the milk, stirring all the time. Turn down the heat and cook until the sauce starts to thicken (it should coat the back of a wooden spoon). Stir in the nutmeg. The béchamel sauce should be creamy in texture; if it becomes too thick, add more milk.
  • Preheat the oven to 350.
  • Grease a shallow baking dish. Pour a layer (about 1/2 inch deep) of meat sauce into the baking dish so that it covers the base. Follow with a thin layer of béchamel sauce and a grating of Parmesan cheese. Place a layer of lasagna noodles on top. Continue with two or three more layers. Finally, smear a layer of béchamel sauce on top of the last lasagna noodles followed by a final generous sprinkling of parmesan.
  • Bake in an oven for about 40 minutes until bubbling all over and a knife slips easily through the layers of lasagna

Reprinted with permission from Kyle Books

What recipe forces you to improvise – and improve – the original? Tell us in the comments below for a chance to win a copy of Homemade.

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

Friday, February 13th, 2015

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Matt Fitzpatrick
Holidays follow the same cycle. Chocolate-Drinking-BBQ-Gorging-Chocolate. Were closing the chocolate cycle, coming up on drinking.

Karen King
Should I ask her why it’s OK for wine to be served in a stemmed/wine glass, but not beer? ‪#bestyelpreviewever

Larissa Riley
This beer is wearing chevron. Fab. ‪http://instagram.com/p/y032ZfB3ti/ 

Amy P
I think I forgot how to brew…

Gin Girl
Finally! Early morning treats from ‪@Chouquettestl These croissants will keep you ‪#spoiled

My feelings are usually covered in chocolate.

Kellie Hynes
Things I learned when making chili tonight: 2) Ground chipotle in the eyes feels exactly like you think it would.

Chelsy McInnis
A6: Hardee’s definitely has nailed how to make a burger look sexy though. Those buns bouncing, the condiments dripping. uh… ‪#adweekchat

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

Friday, February 6th, 2015

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Rogue Underground
6th: Apple pancake, candied jowl, foie butter, maple syrup, 65 degree egg

I’m St. Louis famous. ‪@SAUCEmag ‪@pizzeoli ‪#STL ‪#InsideTheServersStomach

We did it! ‪#beertheeasyway. First in the country! Craft beer innovation strikes again!

Gotta love a text from your chef saying “eat your Wheaties, these pigs are HUGE!”. Good lookin out Jefe! Hogzilla pics to follow.

“I don’t know, man. I just started eating Sugarfire and I was like, wow, my problems… where’d they all just go?”

Porchetta Extra Crispy. ‪#LibertineSuperBowl

Always love my visits to ‪@TheBlockWebster – both the food and company can’t be beat.

Been way too long, ‪@farmhausstl tonight, hoping there’s still some fish from their trip

Next generation making your fresh pasta ‪@ricardosstl!

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

Friday, January 30th, 2015

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Barrel-aged Blessings ‪@theroyale ‪#stl ‪#craftbeer ‪#ucbc ‪#perennial ‪#getchyasum ‪#4hands ‪#catherdralsquare ‪#excelbrewery

“Really? You know how to cook all that weird stuff like tofu, but you’ve never roasted a chicken??? Ha!” ‪#Heckledbythegrocerycashier

my kingdom for and iced cherry pop tart

Beer name of the day. But what are you going to call the nut brown, ‪@bonfirebrewing?

This is how we end. RT “‪@IGN: What has ‪@KFC done?! ‪http://go.ign.com/ZEnfRB4

24oz of ‪@Schlafly pale ale is my reward for going 7-4 in ‪#darts tonight

Life’s too short to drink bad beer. Stay fresh, my friends.

I might have some whiskey…


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

Friday, January 23rd, 2015

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Seafood charred rice at ‪@MaiLeeSTL tonight. The besssst!

Why have I never made couscous before? Way better than quinoa

Sitting w/ brilliant minds ‪@SugarFireSmoke ‪@saltandsmokestl ‪@PappySmokehouse sippin bourbon. For work. I’ve arrived.

My salad spinner top just flew off mid-spin, hurling wet Romaine all over the floor & walls. That almost never happens w/ cheeseburgers.

My man is crafting some amazing cocktails w/ celery bitters while I cook a pork dish that is pretty fantastic ‪#teamwork ‪#stouthouse

Just realized I went the whole day without eating meat. Unless you count eggs. Or chicken.

Tom Flood ‪@dankopman ‪@ottoatschlafly and I had a fab. lunch ‪@PeacemakerSTL last Friday; Total 91 years at ‪@Schlafly. pic.twitter.com/FejEQSKl0z

ATTN: Pork lovers
Don’t sleep on the Golden Pig cocktail ‪@tastebarSTL, pretty much tastes like sweet, boozy, rauch-y bacon fat.
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Eat This: Cheese Hash Browns at Goody Goody Diner

Sunday, January 11th, 2015



Everything we’ve had from Goody Goody Diner up to the restaurant’s name, but the standout is the Cheese Hash Browns. These crispy cubed potatoes finished with an irresistible cheese sauce are no mere side dish. They are the salty foil to your sweet hotcakes, the excuse to eat cheese fries for breakfast, the cure to your hangover and the most delicious dish on the table.


-photo by Carmen Troesser

By the Book: Marco Canora’s Roasted Asparagus and Lemon with Chunky Pesto

Saturday, January 10th, 2015


Marco Canora’s A Good Food Day is all about making healthy, tasty choices. I figured for the sake of the new year and my new 2015 figure, this would be a strong start to clean eating (at least until February).

Like most home cooks, I gravitate toward recipes that are easy and quick – and if it’s somewhat healthy, that’s a bonus. The recipe I chose, roasted asparagus and lemon with chunky pesto, was so perfect it could double as a Just Five recipe.


You start by roasting asparagus in olive oil, salt, pepper and thinly sliced lemon. Once it’s out of the oven, finish it with a pesto, sans olive oil. For me, it turned out delicious. The cheese in the pesto began to melt as soon as it was sprinkled over the asparagus, so each bite showcased every flavor: bright basil, pine nuts, lemon, cheese and the asparagus. It looked pretty too, like something I could serve to friends and family. Plus, it’s a technique that could work with a variety of vegetables, including Brussels sprouts or broccoli.


Other recipes in the book have you roast a vegetable and finish it with something to make it more of a fully realized dish, not just a side. Consider the roasted broccoli with hazelnuts and pecorino, or the roasted carrots with millet and mint-pistachio pesto, both of which sound like they’d fit into my cooking repertoire nicely. Other, more robust dishes, such as the Japanese chicken and rice soup or the wild salmon in parchment with olives, fennel and lemon, make for easy, good-for-you meals I actually want to eat.

Roasted asparagus and lemon with chunky pesto
Serves 4

1 bunch medium asparagus
2 Tbsp. extra virgin olive oil, plus more for drizzling
1 lemon half, cut into thin slices, ½ reserved for serving
Fine sea salt and freshly ground black pepper
1 (3-inch) chunk Parmigiano-Reggiano cheese
2 Tbsp. pine nuts
½ cup loosely packed fresh basil leaves, coarsely chopped

Preheat the oven to 450 degrees. Line a baking sheet with foil.

Trim the asparagus by holding each stalk horizontally and bending until the tough, woody end snaps off. On the baking sheet, toss the asparagus with the olive oil, lemon slices, and salt and pepper to taste. Roast until the asparagus is tender and the lemon slices are lightly browned, about 20 minutes.

While the asparagus is roasting, use the tines of a fork to crumble the Parmesan into small nuggets, about 2 tablespoons total. Pile the cheese, pine nuts, and basil together on a cutting board and chop until they’re well combined but still chunky.

Transfer the roasted asparagus and lemon slices to a serving platter, add the chunky pesto, and toss together. Squeeze the juice of the remaining lemon half and top with a drizzle of olive oil.

Reprinted with permission from Clarkson Potter.

What’s your go-to healthy dish that’s not “health food”? Tell us in the comments below for a chance to win a copy of Marco Canora’s A Good Food Day.

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

Friday, January 9th, 2015

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Took a casual trip to deep St Chuck to scoop a couple bottles of liquid gold. #kraftbeer

@PhoKingQui ‘s brat at @brasserieSTL was as good as I would have expected it to be. #brassbrats

The girls were all hiding in the shed out of the snow today, so Colonel had time for a selfie http://instagram.com/p/xfZUhVQsuy/

Today’s lunch: Sugarless gum and a vending machine mochacchino. And you thought food journalists were particular.

Coffee, pastry, kids basketball game, then football & football. Gonna be a beautiful day no matter the weather. #vbcoffee #cottleville

Favorite part of flying Korean Air: the in flight meal is bibimbap. #asiawithangela http://instagram.com/p/xW6pwXlMf4/

Sometimes you gotta toast using Napa kimchi on a chopstick. @davidchoiSTL opens @SeoulQSTL Jan. 19 #koreanbbq #GunBae pic.twitter.com/PWpSOjIh9v

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