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May 30, 2015
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, May 29th, 2015

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Eat me! ‪#NationalBurgerDay

St. Louis! ‪#STL RT ‪@esquire And the best bar city in America is… ‪http://esqm.ag/6011CLBt

I like my beds the way I like my candy, king sized

If it were possible to marry places, I would book the chapel for ‪@CornerPub_Grill in a second bc wow we are a match made in heaven

A huge thank you to Cleveland Heath, The Block and Five Bistro for your continued faith in my program!!! Couldn’t do this without you guys!!

Wish every day could be a winery day, but if you can’t get to a winery, ‪@robustwinebar is the perfect… ‪https://instagram.com/p/3G-io6sham/ 


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By the Book: Everyone’s Favorite Birthday Cake from ‘Baked Occasions’

Saturday, May 16th, 2015



I love New York City bakeshop Baked. Granted, I’ve never actually been there, but I’ve tried plenty of its desserts using recipes from Baked: New Frontiers in Baking and the follow-up, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients. Co-owners Matt Lewis and Renato Poliafito have provided me with many delicious desserts. Each cake and batch of cookies turned out wonderful, though by far the best – in fact, the best dessert I’ve ever made – was their Sweet and Salty Cake.




However, between the cake, the frosting and the caramel, this dessert takes hours. So when I got my hands on a copy of their latest book, Baked Occasions: Desserts for Leisure Activities, Holidays and Informal Celebrations, I decided to go with something a little simpler.




Everyone’s Favorite Birthday Cake was described as my favorite: yellow cake with chocolate frosting. I’ve made my share of dry cakes, but when a recipe has two fats in the batter, that never happens. This recipe calls for both sour cream and butter. I used Plugra, a European butter with a higher butterfat content. The cake was indeed moist, but the sour cream also made it pretty dense. That’s not necessarily a bad thing, but in my mind, a birthday cake has a tender, airy crumb, and the hit of cinnamon in the batter took this from birthday cake to breakfast cake status.




The chocolate frosting uses cream cheese, butter, chocolate and confectioners’ sugar, which I really liked. I tend to shy away from buttercream frostings, but this one didn’t disappoint. The cream cheese balanced it out and tempered the sweetness of the other ingredients. Unfortunately, because this dessert had the consistency of a coffee cake, I wanted a sugary glaze instead of birthday cake frosting.




I probably won’t make this recipe again because it wasn’t my taste, but there’s no denying that it was a quality dessert. I would definitely turn to this book again for other ideas.




Everyone’s Favorite Birthday Cake
Sour cream cake with chocolate cream cheese frosting
1 8-inch two-layer cake
10 to 12 servings

For the sour cream cake:
2½ cups plus 2 Tbsp. (330 g.) cake flour
1 scant Tbsp. baking powder
1½ tsp. kosher salt
½ tsp. ground cinnamon
7 oz. (1¾ sticks/200 g.) unsalted butter, softened, cut into ½-inch pieces, plus more for the pans
1 cup (200 g.) granulated sugar
¾ cup (165 g.) firmly packed light brown sugar
4 large eggs
1½ (345 g.) cups sour cream

• Preheat the oven to 350 degrees. Butter 2 8-inch round cake pans, line them with parchment paper and butter the parchment. Dust with flour and knock out the excess.
• In a large bowl, sift together the flour, baking powder, salt and cinnamon; set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time and beat until just incorporated, scraping down the sides of the bowl as necessary. Reduce the speed to low; add the flour mixture in three additions, beginning and ending with the flour mixture, alternating with the sour cream, and scraping down the sides of the bowl as necessary.
• Pour the batter into the prepared pans and bake, rotating the pans halfway through, until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Set the pans on a wire rack to cool for at least 20 minutes before loosening the sides of the cakes from the pans with a small knife and inverting them onto a wire rack. Remove the parchment paper and turn the cakes right side up; let them cool completely.

For the chocolate cream cheese frosting:
4 oz. (1 stick/115 g.) unsalted butter, softened
1 (8 oz. /226 g.) package cream cheese, softened
3 to 3½ cups (340 to 395 g.) confectioners’ sugar, sifted
¼ tsp. kosher salt
3 oz. (85 g.) dark chocolate, melted and cooled

• Beat the butter in the bowl of a standing mixer fitted with the paddle attachment until smooth. Add the cream cheese and beat until well combined. Add only 3 cups (340 g.) confectioner’s sugar and the salt; beat until smooth. Add the chocolate and mix until well combined. If the frosting seems too loose, add additional confectioners’ sugar, 1 tablespoon at a time, until it becomes thicker. Do not overheat. The frosting can be made up to 24 hours in advance and stored in an airtight container in the refrigerator; let it soften at room temperature before using.
• Place 1 cooled cake layer on a serving platter. If necessary, trim the top to create a flat surface. Spread about ¾ cup (200 g.) of frosting on top. Add the top layer and trim if you want (some people prefer a domed cake top). Spread a very thin layer of frosting over the sides and top of the cake (called a crumb coat, this helps to keep loose cake crumbs under control when you frost the outside of the cake), and place it in the refrigerator for 10 minutes to firm up. Spread the sides and top of the cake with the remaining frosting. Refrigerate for another 10 minutes to set before serving.

Reprinted with permission from Stewart, Tabori & Chang

What’s your go-to birthday dessert? Tell us in the comments below for a chance to win a copy of Baked Occasions.

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

Friday, May 15th, 2015

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She said yas

Remember guys: breakfast in bed means actual food should be involved.

Traditional tajarin pasta from alba, IT. ‪#reppinthenorth

Made oven baked zucchini chips. All I can think of is that time Chandler had that crazy roommate with the dehydrator.




Pickling and fermenting ramps ‪@BolyardsMeat ‪@wildedibleguy

Disappointing Bordeaux = ‪#firstworldproblems

Let’s see how many cups of coffee it takes me to wake up today. Yesterday it was 3.

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

Friday, May 8th, 2015

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Japanese hot dogs are one of my top 5 favorite things in life. Thank you for this okonomiyaki dog ‪@KitchenKulture!!

One day, perhaps on my deathbed. @SAUCEmag instagram.com/p/2J9gUFNcHk/

This is for my team in STL thank you all for making it happen! First of many for STL!!!

I got to touch the medal! ‪@GerardFCraft ‪#bestchefmidwest ‪#jbfa2015

“You can also find lactobacillus in your vagina.” Everyone should take beer classes with a microbiologist.

Congrats to ‪@GerardFCraft, a well-deserved Beard Foundation Award winner. ‪#fgs

Fantastic impromptu date night: dessert at ‪@strangedonuts (w special guest ‪@IcesSTL) followed by ‪@SideProjectCell. ‪#STL ‪@EnjoyMaplewood

@thelibertinestl‪ I had one of best meals of my life tonight. Bringing the wife in on Friday for a date night! Cheers

This is the cutest ‪#cupcake I’ve ever seen from ‪@Chouquettestl ‪@SimoneFaure ‪@alohameowmeow ‪#frenchmacarons

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

Friday, May 1st, 2015

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Happy hour! ‪@thelibertinestl

First big delivery to the new restaurant space today! ‪#gsfrestaurant

Had lunch outside for the first time this year. What a lovely day! (Thanks ‪@bombayfoodtruck for the yums!)

You know ‪@PappySmokehouse is the best when you see a Pappy’s St Louis bumper sticker in Texas. ‪@Pigpicker

Stepped on my cat. No longer need coffee.

Don’t read frozen pizza nutrition facts > don’t read the comments

Probably not a surprise to anyone, but I just ate at ‪@nichestlouis and it was outstanding. Thanks ‪@nhereford ‪@BrianLagerstrom ‪@sbosborn!

When a cocktail is named The Lord Taylor, I order it. ‪#sundayfunday @ Cucina Pazzo by Justin ‪https://instagram.com/p/185EhTiHln/ 


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

Friday, April 17th, 2015

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Congrats to our newest family member. ‪#MontanaBBQ

I would patronize a place that serves cold pizza and breakfast tacos. Coffee would be necessary too.

I definitely understand why it would still take you 5 minutes to order something after standing in a line for 10…





lavender-lemonade. thank you ‪@whiskbakeshop for being amazing. ‪#vsco ‪#vscocam ‪#spring

Stop wearing heels to beer fests
not cute

Does it mean you’re getting old when going to a nice grocery store is like going to Target anymore…? “Just a few things” I said…

Being a dutiful friend and making sure ‪@megakelseym experiences Smothered Pork Steaks and Mac &… ‪https://instagram.com/p/1hKCG3v7Rb/

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By the Book: A New Eggs Benedict from ‘A Modern Way to Eat’

Saturday, April 11th, 2015



Sometimes I look at a cookbook like A Modern Way to Eat by Anna Jones and think, “God, who eats like this on a regular basis?” (No, hipster rooftop-gardening vegans who make nut milk on the weekends don’t count.) I’m talking super healthy options like cashew and chestnut sausages; cilantro and orange-scented buckwheat; or mint, pistachio and zucchini balls. I’ve tried my fair share of “good-for-you” recipes, and I always feel baited. They tell me it tastes good, but more often than not, those recipes fall flat.

However, I’ve recently tried to focus on my fitness, so I figured I probably should eat clean – at least until I can’t stand it any longer. A Modern Way to Eat has lots of pretty pictures of food, and though you don’t see any faces, I can just imagine how fabulously young and dewy their faces look from all the greens they’re eating.




I have a thing for brunch, particularly eggs Benedict, so I decided to try Jones’ version. Her New Eggs Benedict swaps a sweet potato for the English muffin and an avocado-cashew sauce for luscious buttery hollandaise. At least I got to keep the poached egg.




I admit, this was actually pretty delicious. The sweet potato rounds, roasted with oil, salt and pepper, were a nice base, and the sauteed onions gave a necessary savory burst. The greens added an earthy bite, but the hollandaise was the most surprising finish. I thinned it with quite a bit of water in order to pour it, but the cashews and avocado still provided that buttery richness necessary on a Benedict. It’s hard to make healthy food both crave-able and filling, but this dish was indeed satisfying and, as promised, I felt amazing after eating it.




A New Eggs Benedict
4 servings

2 large sweet potatoes, scrubbed and sliced into 3/8-inch rounds
Sea salt and freshly ground black pepper
Olive or grapeseed oil
2 medium red onions, peeled and finely sliced
6 handfuls spinach, with any big stalks removed
4 organic or free-range eggs

For the quick hollandaise:
A small handful cashew nuts, soaked* in water
½ an avocado
A small bunch fresh tarragon or dill, leaves picked
Juice of ½ a lime

• Preheat the oven to 425 degrees.
• Lay the sweet potato slices on a couple of baking trays, season with salt and pepper, drizzle lightly with oil, and roast for 20 minutes until soft throughout and crisping at the edges.
• Now on to the onions. Put a pan over medium heat, add a little oil, and then add the onions and a pinch of salt. Fry for 10 minutes, stirring from time to time, until the onions are soft and sweet and starting to brown. Scoop them into a bowl and set aside, keeping the pan to use later.
• To make your hollandaise, grind the drained cashews in a food processor until you have a crumbly paste. Add the avocado and most of the tarragon or dill with the lime juice and a good pinch of salt and pepper and blend again. If you need to, thin the sauce with a little water until it is thick but pourable.
• Heat the pan you cooked the onions in over medium heat. Add the spinach and a drop of olive oil and cook for a couple of minutes until it starts to wilt but is still vivid green.
• Next, poach the eggs. Heat a pan of water until boiling – I use a frying pan, but use whatever pan is most comfortable for you for poaching eggs. Turn the heat down until the water is barely bubbling, then crack in the eggs and leave them to cook for 3 to 4 minutes. Scoop them out with a slotted spoon and drain on some paper towels.
• To serve, lay some of the sweet potatoes in the middle of each plate. Top with the onions and wilted spinach, then add the egg and a spoonful of hollandaise. Scatter over the rest of the tarragon or dill, season with salt and pepper, and dig in.

* Soak the cashew nuts in water overnight, but if you forget, half an hour’s soaking will do.

Other ways to use your quick avocado hollandaise:
Spoon over grilled asparagus.
On top of a green spring risotto.
Next to a simple poached egg on toast.
In sandwiches in place of mayonnaise.

Reprinted with permission from 10 Speed Press

Eggs Benedict has come a long way from the traditional English muffin, ham, egg and hollandaise. The variations on this brunch classic are endless. What’s your go-to nontraditional Benedict and why? Tell us in the comments below for a chance to win a copy of A Modern Way to Eat.

Editor’s Note: This post has been updated to include the correct amount of avocado in the recipe. 


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

Friday, April 10th, 2015

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Fishing time!

Run. Don’t walk to ‪@thelibertinestl ‪@cookingkid for the maple budino dessert. Coffee tuile, ginger maple gastruque. DONUT ICECREAM. ‪#omg

12 cheese and food stuffs w/4 beers. It was an AMAZING pairing(s) Thanks ‪@Larder_Cupboard! We’ll be back ‪#beerandfood




@SugarFireSmoke#BigMuddy #312 #FTW

green garlic pierogies at girl & the goat ‪@StephAndTheGoat

Life is good when you come home to this after an incredible dinner at ‪@cleveland_heath ‪#livinright



this is the most aesthetically pleasing burg i’ve ever burged

The 7 Most Underrated Cocktail Cities in America ‪@Thrillist ‪http://bit.ly/1xZqNQZ  Congrats to all.

Once told Todd Geisert I’d leave Jake for him. Jake didn’t mind Todd is our hero ‪@SAUCEmag ‪#gotbacon ‪@localharveststl



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

Friday, April 3rd, 2015

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I’ll take that one. ‪#OdinBone ‪#DogPastries ‪@ThreeDogNews

My first day off and I’m eating lunch & dinner ‪@pizzeoli because I live right across the street, have nothing in the fridge, & it’s great

In April we mark 17 yrs of delicious food + drink. Thanx to all who made it happen: Diners, staff (past + present), suppliers, among others.

It’s April. The weather is warm. And I have an iced ‪@Kaldis_Coffee in my hand. Life is good.

This is going to be amazing.
@JoshuaPoletti ‪@GerardFCraft. The ‪@thelibertinestl ‪@brasserieSTL brat.
AAAAHHHHHHH!! https://twitter.com/foodpedaler/status/582959223757246466




Brunch So Hard University @ Sqwires Restaurant and Annex ‪https://instagram.com/p/00mSADlW-c/ 

If you ever wanted to throw stuff at me, I’m going to be in the dunk tank ‪@lupulincarnival shortly.

Shout out to the stoner in the pisser line who told me why one of my favorite beers was called square grouper ‪#realtalk ‪#weed ‪#beer

Making short rib burgers on pretzel buns with hoppy cheddar sauce and sweet potato rounds ‪#likeaboss


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Guide to Beer: Drinking Games

Monday, March 30th, 2015


If college taught us anything, it’s that beer is always more fun with a few drinking games. Here, 6 of our favorite places to play while we imbibe:

1. There’s a whole room devoted to darts on The Loop. Bring your cricket and around-the-world A-game. Blueberry Hill, 6504 Delmar Blvd., St. Louis, 314.727.4444, blueberryhill.com

2. Maplewood’s hippest corner offers pinball and skee-ball in a grown-up setting. Orbit Pinball Lounge, 7401 Hazel Ave., Maplewood, 314.769.9954, Facebook: Orbit Pinball Lounge

3. Bocce ball is old school, but they take it seriously here. There are courts, tourneys and open play for the non-diehards. Milo’s Bocce Garden, 5201 Wilson Ave., St. Louis, 314.776.0468, milosboccegarden.com

4. Two words: giant Jenga. Just don’t let the stack topple onto you. The Pour House, 1933 Washington Ave., St. Louis, 314.241.5999, pourhousestl.com

5. Head to the second floor, where the house stashes its board games, such as Trivial Pursuit, Scattergories and Pictionary. The Civil Life Brewing Co., 3714 Holt Ave., St. Louis, thecivillife.com

6. Play washers on the back patio to your inner Hoosier’s heart’s content. Southtown Pub, 3707 S. Kingshighway Blvd., St. Louis, 314.832.9009, southtownpub.net



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