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Nov 27, 2014
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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 best tweets from #STL foodies

Friday, November 21st, 2014

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kacw
I believe that Crown Candy in St. Louis overdoes it by putting 2 lettuce leaves on its legendary BLT. One is plenty.

LigayaFigueras
Bucket list moment: meeting this culinary giant. @ruhlman, come back to #STL when it’s time to talk #howtobraise. https://twitter.com/LigayaFigueras/status/535418409258070016/photo/1

jayeedoubleeff
i woke up from a dream in which i was baking pound cake at a bakery called “Pound Town”. wow. thanks, brain. “Welcome to Pound Town”

bmox
Milk Punch time! @Bigbadchef @4RosesBourbon #snowday #sundayfunday https://twitter.com/bmox/status/534110609739366400/photo/1

ianfroeb
A first tonight: Saw my name appended to my seat on the restaurant’s computer seating chart. Should’ve worn my giant-sandwich disguise.

PeeBeePants
Can you even imagine how fresh the rangoons must be in China?

CroyAnne
Move over Cronut (trademark symbol), at Pastaria were making Geloni!! https://twitter.com/CroyAnne/status/535512400649142273/photo/1
 

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

Friday, November 14th, 2014

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TheAmazingPK
Sooo he’s not happy with his impulsive booze BUCKET purchase. @ Venice Cafe St. Louis http://instagram.com/p/vKLCOSMyMC/ 

tony_rosario
I love how the @PerennialBeer announcements are made. Abraxas Release. #Beer

StoneBrewNate
This is good! https://twitter.com/StoneBrewNate/status/533095982729543680/photo/1

schlaflybrewer
Beer cocktail with @Schlafly TIPA and Kölsch makes a lovely intermezzo @FSStLouis from Craft-Mixologist-Somm-Jorie. https://twitter.com/schlaflybrewer/status/533082416555257856/photo/1

OffEatenPathSTL
Buying baby shower gifts is the perfect time for me to secretly buy baby food for myself… #keepinitweird #thisiswhyimsingle

MoEats
Sometimes your phone autocorrects cranberries to cranbroritos.

littlebitocd
I love watching little kids sass Gordon Ramsey. “Can you leave now? I’m trying to concentrate.” #masterchefjr

 

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By the Book: Yotam Ottolenghi’s Sprouting Broccoli with Sweet Tahini

Saturday, November 8th, 2014

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I am always on the hunt for a good salad – preferably one that’s inventive and full of vegetables, because there’s nothing that leaves me hungrier than a bowlful of lettuce. So I made Yotam Ottolenghi’s Sprouting Broccoli with Sweet Tahini from his newest book, Plenty More. Make no mistake: this salad is delicious, a hearty combination of broccolini, haricot vert and snow peas with a dressing of tahini, honey, garlic and soy. There’s a heaping 1½ cups of cilantro too, which Ottolenghi says is one of his favorite ingredients (sorry, cilantro haters). The dish – especially the dressing – offers a multitude of flavors, from sweet to salty to spicy, the last thanks to raw garlic.

What I love about this book, though, is that it’s composed of vegetarian dishes for any audience. There’s something for everyone, from his tagliatelle with walnuts and lemon – an updated version of your fettuccine alfredo – to his fried upma with poached egg, a dressed-up version of the South Indian breakfast staple. (I’ll be making that next!)

 

 

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Sprouting Broccoli with Sweet Tahini
Serves 4

10½ oz./300 g. purple sprouting broccoli or 9 oz./250 g. broccolini
4 oz./120 g. haricot vert, trimmed
6½ oz./180 g. snow peas, trimmed
1 Tbsp. peanut oil
1½ cups/20 g. cilantro leaves
2½ Tbsp. sesame seeds, toasted
1 tsp. nigella seeds

For the sauce:
About 3½ Tbsp./50 g. tahini paste
About 2 Tbsp. water
1 small clove garlic, crushed
½ tsp. tamari soy sauce
1½ tsp. honey
1 Tbsp. cider vinegar
½ tsp. kosher salt, plus more to taste

In a small bowl, whisk together all the ingredients for the sauce along with the salt. You want the consistency to be smooth and thick but pourable, a bit like honey; add a tiny bit of extra water or tahini paste if needed and whisk well.

Trim off the broccoli leaves. If the stems are thick, cut them lengthwise in half or in quarters so you are left with long, thinner stems, similar in proportion to the haricot vert.

Bring a pot filled with plenty of unsalted water to a boil. Blanch the haricot vert for about 4 minutes, until just cooked but still retaining a bite. Using a slotted spoon, transfer the haricot vert to a colander, run under plenty of cold water, and then dry well with a tea towel. In the same water, blanch the snow peas for 2 minutes. Use the slotted spoon to remove them from the water, then refresh and dry as before. Repeat the same process with the broccoli, blanching it for 2 to 3 minutes.

Once all the vegetables are cooked and dry, mix them together in a bowl with the oil. You can now serve the salad in two ways. Mix most of the cilantro and seeds with the vegetables and pile up on a serving dish. Pour the sauce on top and finish with the remaining cilantro and seeds. Alternatively, pile the vegetables on a serving plate, dotting them with cilantro leaves and sprinkling with seeds as you go, and serve the sauce in a bowl on the side.

What’s your most creative vegetarian dish? Tell us about it in the comments section below for a chance to win a copy of Plenty More. We’ll announce the winner in next week’s By the Book column.

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

Friday, October 31st, 2014

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creaturetype
October 30, 2014: the day I saw a squirrel eating an entire slice of pizza in my backyard pic.twitter.com/8Ufs78qPgh

thummprints
I’m crouched in your hallway, glaring at you from behind my mask.

Gimme candy. https://twitter.com/thummprints/status/528182329722691584/photo/1

nichestlouis
We stopped buying butter @nichestlouis, and now purchase cream from a Missouri dairy. Quality much better #buttah pic.twitter.com/KZA1Un5UPX

RShawger
St Louis style @Mariobatali @hseanbrock @PappySmokehouse @mattduckor   Awesome pic.twitter.com/yjEKAZ6ET7

jonathanmoxey
Channeling my inner @Cory_King_ in the brewhouse today. And by that, I mean I’m eating directly out of a bag of brown sugar.

STL_Plumber
The best #bread in #stl. Hands down. @CompanionBaker pic.twitter.com/8IqdltuvSM

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

Friday, October 17th, 2014

Are you following us on Twitter? Come on, get Saucy @saucemag

 

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schlaflybrewer
Man what I wouldn’t give for a @Schlafly #beer to go with this. #NYC

https://twitter.com/schlaflybrewer/status/522465109785202688/photo/1

MurdarioStomp
someones asian food smells far better than my pbj #starving and now i am craving bahn mi so #A4 #currytofu #amazing #vegan

theandyhille
let’s all congratulate @jonathanmoxey on his promotion to the position of train conductor for @PerennialBeer!

LigayaFigueras
Phil Marshall headed to @beardfoundation house for @cookingkid @thelibertinestl dinner on Fri. He’s such an insider. http://www.saucemagazine.com/blog/?p=35238 

SeanCollinsSTL
“…like a fat kid loves cake.”  @Chouquettestl @SimoneFaure https://twitter.com/SeanCollinsSTL/status/522417180814479360/photo/1

nhereford
Everyday at 4 pm cst; @nichestlouis we taste the whole entire menu. #thecarnage show far https://twitter.com/nhereford/status/522134564546695168/photo/1

dparseliti
R&D night at @thegoodpiestl with @jayeedoubleeff . Down the rabbit hole we go.

oliostl
“This is my third chicken of the day. I’ve been eating chicken since I walked through the door. Look at me! I look like a chicken!” #chefben

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By the Book: Julie Richardson’s Double-Dip Caramel Cake

Saturday, October 11th, 2014

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Caramel cake is one dish I’ve never successfully made. I always test new recipes since it’s my husband’s favorite dessert, but they never turn out quite right. It is my great white whale (or buffalo) of desserts. However, this cool, fall weather renewed my hope for making the perfect caramel cake, and I decided to test a version from Vintage Cakes by Julie Richardson (though it almost lost out to her Old Vermont burnt sugar cake with maple-cream cheese frosting.)

 

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The cake recipe was very different than other cake recipes I’ve seen. Normally, the first step is to cream the fat and the sugar together and then incorporate flour. In this recipe, Richardson adds the fat directly to the dry ingredients (a whopping three cups of flour to two cups of sugar!) and warns this will take coaxing and a lot of scraping. This process did take a long time, which may account for the cake’s density. It’s not an airy-fairy crumb cake. It’s pretty substantial, almost like pound cake, which isn’t a bad thing.

 

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The double-dip element of this caramel cake is thanks to the caramel and caramel frosting on each layer. But surprisingly, it didn’t have a strong caramel taste. I wish the frosting itself had more than one cup of caramel for more intense flavor.

 

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To be fair, the recipe does say to slice each cake layer in half to make a six-layer cake with a thin layer of caramel and frosting in between each layer. I didn’t halve them, not out of laziness, but because every time I’ve attempted this, I ruin the round. Maybe the caramel flavor would be more intense, but I doubt it.

 

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Overall, I really liked this cake but it isn’t exactly what I’m looking for in a caramel cake. I guess my quest will just have to continue.

 

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Julie Richardson’s Double-Dip Caramel Cake
12 to 16 servings

For the Caramel Sauce:
¼ cup water
1½ cups (10½ oz.) sugar
1½ cups heavy cream
2 tsp. pure vanilla extract
1 tsp. fine sea salt

For the Cake:
4 eggs, at room temperature
2 egg yolks, at room temperature
1½ cups (13½ oz.) full-fat sour cream, at room temperature
1 Tbsp. pure vanilla extract
3 cups (12 oz.) sifted cake flour
2 cups (14 oz.) sugar
2 tsp. baking powder
¾ tsp. baking soda
1 tsp. fine sea salt
¾ cup (6 oz.) unsalted butter, at room temperature, cut into small cubes

For the Frosting:
6 cups (1½ lbs.) sifted confectioners’ sugar
1½ cups (12 oz.) unsalted butter, at room temperature
¼ cup heavy cream

• Center an oven rack and preheat oven to 325 degrees.
• To make the caramel sauce, gently stir together the water and sugar in a heavy saucepan over medium-high heat, being careful not to splash the sides of the pot. Stop stirring and allow the sugar to boil until it is a rich amber color. To check the true color of the caramel (because it will appear much darker than it actually is), simply tilt the pot to see a thin layer of the liquid – resist the urge to stir or stick an implement into the caramel, as it may cause the caramel to crystalize. Remove the saucepan from the heat and slowly pour in ¾ cup of cream and place the saucepan back on the stove over medium heat, stirring until combined. Remove the pan from the heat and stir in the vanilla and salt. Reserve 1 cup of the caramel for your frosting; the rest will be used to assemble the cake. Place all of the caramel in the refrigerator to cool while the cake bakes.
• To make the cake, whisk together the eggs, egg yolks, ½ cup of the sour cream, and the vanilla in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, blend the flour, sugar, baking powder, baking soda, and salt for 1 minute at low speed. Add the butter and the remaining 1 cup of sour cream and blend on low speed until the batter comes together. This will take some coaxing – you will need to stop the mixer often to scrape the batter from the paddle and the bottom of the bowl. Once the mixture has come together, mix on medium-high speed for an additional 90 seconds. The batter will be thick. Add the egg mixture in thirds, mixing each third into the batter until just combined and scraping the bowl as necessary.
• Divide the batter equally among the three prepared pans (there will be approximately 1 pound 2 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers spring back when lightly touched and a toothpick inserted in the middle comes out just barely moist, 25 to 30 minutes. Cool the cakes in their pans on a wire rack for 30 minutes. Flip the cakes out and lay them on a wire rack, top side up, to cool to room temperature. Leave the parchment paper on until you assemble the cake.
• Because the frosting is at its best when fresh, make it just before assembling the cake. In the bowl of a stand mixed fitted with the paddle attachment, cream together the confectioners’ sugar and butter on high speed until the mixture is thick, fluffy, and light in color, about 2 minutes. Gradually add the reserved cooled cup of caramel and mix on medium speed until combined. Switch to the whisk attachment and, with the mixer running on low speed, drizzle in the ¼ cup of cream. Turn up the mixer to high speed for 1 to 2 minutes or until the frosting is fluffy.
• To assemble the cake, first give the caramel sauce a good stir. If any of the cake layers are domed, slice off the domes. (They are great to nibble on while you’re building the cake!) Remove the parchment paper circles. Cut each cake layer in half to yield six thin layers. Build this cake using the three bottom layers first, so that the three top layers constitute the top half of the cake. Place one of the bottom layers cut side up on a serving plate. Using a metal spatula, spread a very thin layer of the caramel (2 to 3 tablespoons) over the cake, then spread a thin layer (½ cup) of the frosting over the caramel. Don’t worry if some of the caramel blends into the frosting, as this just makes it all yummier. Repeat these steps with the two remaining bottom layers, followed by two top layers (all top side up), spreading each layer with caramel first, and then with frosting. Place the very top layer top side down on the cake. Apply a thin layer of frosting all over the cake to make a “crumb coat.” Place the cake in the refrigerator for 10 minutes to firm up. Take it out and frost with the remaining frosting.
• The cake will stay fresh for up to 4 days under a cake dome at room temperature – if it lasts that long!

Reprinted with permission from Ten Speed Press

What is your white whale dish, the one recipe you’ve yet to master? Tell us in the comments below for a chance to win a copy of Vintage Cakes.

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

Friday, October 10th, 2014

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rudse
Grilled Sangria you bet! https://twitter.com/rudse/status/520347199759478784/photo/1

SugarFireSmoke
#TBT #1997 @RevJJackson
https://twitter.com/SugarFireSmoke/status/520180568202285057/photo/1

SkinkerD
Can you guess what the most popular costume was at #SkinkerD Homecoming on Sat night? cc @BBHstl pic.twitter.com/UpHUlEjc0Z

Ericstl6
Took some years, but had my first trade casualty today. Sucks it was a beer I was really looking forward to. https://twitter.com/Ericstl6/status/520378428000718849/photo/1

foodpedaler
#toddy #coffee
The official sponsor of #bikecouriers everywhere
https://twitter.com/foodpedaler/status/519633431911600128/photo/1

citychickenstl
Creme brulee & a Sunburnt White Russian from @RoosterStL after a meal had with cocktails…is this heaven? #yep #STL
https://pbs.twimg.com/media/Bzd5tSsCMAA4eRS.jpg

calebmicah
Bought an extra scone from @AmysBakeshop this morning, shared w/ coworker. Her reaction: “best scone I’ve ever had! Where did you get this?”

gldlubala
@RickJLewis1 @QuincyStBistro JUST TAKE MY MONEY AND FEED ME, WHY DONTCHA!  New menu looks great!

 

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

Friday, October 3rd, 2014

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Pivasan
Vietnamese Sour by zachonteur kyoto, lime, sweet & condensed milk. @ Sump Coffee http://instagram.com/p/tft8a3DMRG/ 

VeganDrunkard
New ad for @jamesonwhiskey ? https://twitter.com/VeganDrunkard/status/517031800414433280/photo/1

flickjac01
Damn it jake!  Make a bad beer.   Just once! – Drinking a German Wheat at @heavyriffbeerhttp://untpd.it/s/c117885389  #photo

barbbolla
It had finally arrived! Look out friends & family, I might actually become good at cooking stuff.… http://instagram.com/p/toJYUtn64N/ 

Bluescitydeli
Thanks everyone…on the first 10 years! Hopefully more fun and surprises to come real soon!

YatesStates
Just used the term “Teddy M. Bear-Bear” to describe an embarrassing moment. So.. yeah, Sunday drinking was a roaring success/failure.

emileemurphree
Will run for beer. https://twitter.com/emileemurphree/status/516012432007782400

 

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

Friday, September 26th, 2014

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Corinn4545
Oh man it’s officially fall! #molassesSammies (@ Pint Size Bakery & Coffee)

libertine_tori
Class all the way @thelibertinestl @urbanscribe @Claytonite
https://twitter.com/libertine_tori/status/514963041671081985/photo/1

blakedell
Shake Shack please “@Pigpicker: @ianfroeb I asked, he smiled…”

Pigpicker
A couple Cardinal fans, hanging out by @UncleCharlie50 ‘s smoker.  pic.twitter.com/quZT2deh4b

dhmeyer
Memorable pizza, pasta, and hospitality from @GerardFCraft and team from @PastariaSTL . Not sure if I went out or came home. Awesome!

GerardFCraft
So @nichestlouis turned 9 yesterday! Where has the time gone!
https://twitter.com/GerardFCraft/status/514942279510163456/photo/1

aspinlea
And I totally think @urbanchestnut needs a woman #beergeek working for them…#lessbeards #morebeauty

daniellesmyname
First pumpkin of the season thanks to @ParkAveCoffee @tara_nesbitt #fuel #coffeechronicles

 

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

Friday, September 19th, 2014

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OffEatenPathSTL
Carbsssssss @junipereats pic.twitter.com/xqO0e5DAZp

TheFarmer3
@COCHON555 @heritagebbq @cookingkid won with our Large Black! #awardwinningpork #kingofpork #heritageBBQ #Cochon555 pic.twitter.com/4sXFWtCpt4

TugboatStL
Staff meal @thelibertinestl Nachos w/ Kimchee Pork, jalapeño mayo, hoisin sweet potato pic.twitter.com/gZykTUNihg

BeerBadger08
As I’m studying German beers, I realized I was humming “Springtime for Hitler” from The Producers. #cicerone

jenny_viv
Found a spider in the microwave. Super grossed out. But a little impressed it found a way in there.

sommerscm
Yes, we chose our hotel based on proximity to @bluebottleroast Ferry Building. See you soon.

SeoulTaco
A customer just paid for a soldier’s entire meal that he did not know! What a classy move! #SupportOurTroops #ThankYouForYourService

inacamba
First time at @PeacemakerSTL. Great new addition to the neighborhood. pic.twitter.com/xVvaoSuteg

wibbenmeyer
So pregaming for an all-you-can-drink beer fest is a thing. No wonder I don’t do these things anymore.

2ndshiftbrewery
Pumpkin beers are the reason for the death penalty

 

 

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