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Apr 21, 2015
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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, April 17th, 2015

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

 

041715_tweetbeat

 

Pigpicker
Congrats to our newest family member. ‪#MontanaBBQ

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

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

 

 

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

keschaberg
Ladies
Stop wearing heels to beer fests
not cute

jenncloud
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…

Balisong
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

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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.

 

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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.

 

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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.

 

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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

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

 

 

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farmhausstl
Fishing time!

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

TheOGSTL
12 cheese and food stuffs w/4 beers. It was an AMAZING pairing(s) Thanks ‪@Larder_Cupboard! We’ll be back ‪#beerandfood
https://twitter.com/TheOGSTL/status/585473413902393345/photo/1

 

 

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kfm423
@SugarFireSmoke#BigMuddy #312 #FTW

patlikestoeat
green garlic pierogies at girl & the goat ‪@StephAndTheGoat
https://twitter.com/patlikestoeat/status/586319489496645632/photo/1

chefgirl55
Life is good when you come home to this after an incredible dinner at ‪@cleveland_heath ‪#livinright
‪https://instagram.com/p/1R4Dnuq1cj/ 

 

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nap_dad
this is the most aesthetically pleasing burg i’ve ever burged
https://twitter.com/nap_dad/status/586261392891711488/photo/1

TedKilgore1
The 7 Most Underrated Cocktail Cities in America ‪@Thrillist ‪http://bit.ly/1xZqNQZ  Congrats to all.

alidreith
Once told Todd Geisert I’d leave Jake for him. Jake didn’t mind Todd is our hero ‪@SAUCEmag ‪#gotbacon ‪@localharveststl
https://twitter.com/alidreith/status/584724446528700416/photo/1

 

 

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

Friday, April 3rd, 2015

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

 

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Claytonite
I’ll take that one. ‪#OdinBone ‪#DogPastries ‪@ThreeDogNews
https://twitter.com/Claytonite/status/582976416687513600/photo/1

jonathanolson
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

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

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

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

 

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

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

brewgulper
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

OffEatenPathSTL
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

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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

 

 

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

Friday, March 27th, 2015

Are you following us on Twitter? Come on, get Saucy @saucemag
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SPACEarchitects
Matt just saw a turkey getting a police escort on Wash Ave in front of ‪@TazeStreetFood!

schlaflybrewer
.‪@FemmeFerment & ‪@Schlafly crews bring you ‪#ElderflowerMaibock at start of ‪#StoutOysterFestival
https://twitter.com/schlaflybrewer/status/580758257146425345/photo/1

LigayaFigueras
Saw this on ‪@TheRareBarrel in ‪@nytimes.Asked ‪@Cory_King_ abt em.His answ:”I’m brewing a collab w them.”Mighta guessed
https://twitter.com/LigayaFigueras/status/579745397578424320/photo/1

AmuseDouche11
Smoked Brisket Benedict from ‪@quincystbistro. ‪https://instagram.com/p/0fkJR1igsv/

Dalebo
I always make sure my family eats the best on my day off.

Pivasan
My shit is custom!
Crafted by ddough @ Sump Coffee ‪https://instagram.com/p/0dcDHsDMfw/ 

Jaredbrewsbass
What’s funny is I think beer brackets are kinda silly. What we really need are ‪#taco brackets. That’ll get me to vote.

Mwanzi
do people really drink coffee at their COFFEE TABLE?

CroyAnne
Working on my Catcher in the Rye gelato with Defiance Whiskey. I predict an instant classic!
https://twitter.com/CroyAnne/status/581180866057113600

RhymesWithLost
Ugggggh. It’s trivia night at the bar. I just want to drink. ‪#shutup

 

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

Friday, March 20th, 2015

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

 
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alexiszotos
Must have. MT ‪@IcesSTL: Who likes frozen Thin Mints? Us too. Presenting the Thin Mint ‪#NitroIce.

OffEatenPathSTL
stress: nothing that chocolate and copious amounts of wine can’t fix.

grenachestl
A good dinner ‪@nichestlouis, post dinner cocktails ‪@thelibertinestl, and macarons from ‪@Chouquettestl to cap the night equals a great day.

MurdarioStomp
FYI: no one in ireland drinks your stupid green beer. thats an american thing, n00bs. ‪#StPatricksDay

knashan
And just like that it’s spring
https://twitter.com/knashan/status/576424752610484224

Ericstl6
Sitting in the car bumpin B.I.G. “Juicy” thinking about how ‪@cookingkid & ‪@JoshuaPoletti just blew our minds ‪@33wine Dorm Room.

shcraft
As ‪@gerardfcraft‘s grandfather used to say, “Ahhh… Another shitty day in paradise” Coffee on the… ‪https://instagram.com/p/0TDTUpKdAw/ 

cbdarden
My 5yo daughter just tried lengua willingly. I even told her what it was.

 

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First Look: Vincent Van Doughnut in Clayton

Monday, March 16th, 2015

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Doughnut shop-on-wheels Vincent Van Doughnut opened doors at its Clayton storefront at 40 N. Central Ave., Saturday, March 14. Co-owner Vincent Marsden said the new shop will carry a dozen rotating options each day, including customer favorites like the chocolate-salted caramel, cheesecake cookie crumble and maple bacon doughnuts, as well as new offerings like a maple-bacon cinnamon roll.

Keep an eye out for specials like Doughzle Holes‚ doughnut dough prepared like pretzels and finished with crunchy salt. Dip these pop-able hybrids in that day’s sauce, like a Schlafly black lager-caramel option. Marsden said springtime seasonal doughnuts will include flavors like lemon-lavender, peaches and cream, and Biscoff-Bismarck doughnuts, too.

The small shop welcomes customers with warm wooden floors, exposed brick walls and the sweet smell of fresh fried pastry. Seating is limited with just three two-tops and a small three-seat bar, as well as a small standing bar. Nosh on your choice of the day’s dozen options over a cup of Community Coffee, milk, soda or juice. Vincent Van Doughnut is open Tuesday to Sunday from 6 a.m. to 2 p.m.

 

 

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-photos by Meera Nagarajan

By the Book: The Perfect Egg

Saturday, March 14th, 2015

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When I don’t have the energy to come up with a good dinner, I usually make breakfast instead. It’s easy, it’s reliably good and it’s fast. I recently decided to do just that while flipping through The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night by Teri Lyn Fisher and Jenny Park.

Of course there were plenty of options for other meals. Dishes are readily available for any time of day, from typical breakfast to snacks, lunches, dinners, afternoon treats and even sweets. I passed up a tempting recipe for Egg Clouds – a cute dish of whipped egg whites with Parmesan baked with a sunny yolk nestle in each dollop. I also firmly passed on the poached yolk-stuffed ravioli. Maybe I’ll try it on day when I’m feeling particularly ambitious or apathetic toward failure.

 

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Alas, yesterday was a breakfast-for-dinner kind of day, and I was in the mood for classic buttermilk pancakes. I don’t like the fruit and other mix-ins nearly as much – blueberry pancakes aren’t my thing. But I did appreciate the eight variations that Fisher and Park provide like carrot cake, chai and whole-wheat or bacon and chive.

 

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However, these plain pancakes hit the spot. They were fluffy, a little tangy from the buttermilk and delivered perfectly crisp edges from a hot, generously buttered pan. Served with a bit of breakfast sausage and maple syrup, they were the perfect breakfast-for-dinner meal.

 

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Buttermilk Pancakes
Makes 8 to 10 5-inch pancakes

1 cup all-purpose flour
1½ Tbsp. superfine sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 egg, lightly beaten
1 cup buttermilk
6 Tbsp. unsalted butter, melted and cooled, divided
½ tsp. pure vanilla extract
Unsalted butter and maple syrup, for serving

• Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl, mixing well. Stir in the egg, buttermilk, 2 tablespoons of melted butter and vanilla just until the ingredients are evenly distributed but the batter is still lumpy. Do not over-mix.
• Place a large griddle or skillet over medium heat, add 1½ teaspoons of the butter, and when the butter melts, swirl the pan to cover the bottom evenly. Making 3 to 4 at a time, ladle ¼ cup of the batter into the skillet and cook for 4 to 5 minutes, until bubbles form on the top of the pancake. Carefully flip the pancake over and continue to cook for 3 to 4 minutes, until cooked through. Transfer the pancake to a serving platter. Cook the remaining batter in the same manner, adding butter to the pan as needed.
• Serve warm with butter and maple syrup.

Reprinted with permission from 10 Speed Press

Make your case. What is the best breakfast item: pancakes, waffles or French toast? Tell us why in the comments below for your chance to win a copy of The Perfect Egg.

 

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

Friday, March 13th, 2015

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

 

031315_tweetbeat

 

Claytonite
Smorgasbord? Smorgasbord! ‪#TooMuchFoodFor140Characters
https://twitter.com/Claytonite/status/575790451271168001/photo/1

CellaredKatie
We kicked the shit outta dinner tonight :) ‪@BolyardsMeat, you do it right!! ‪#MouseMuscle ‪#HomemadeRisotto ‪#NailedIt
https://twitter.com/CellaredKatie/status/574777570828292097/photo/1

CompanionBaker
Our own Mr. Incredible. knashan ‪https://instagram.com/p/z6INk5oxAC/ 

sweetmamajava
@Chouquettestl‪ the tiramisu was heavenly! ‪ I think I died. The chouquette always a #favorite Lemon chiffon macaron #newfavorite Très bien!

lexielehr
I need to go to a Biergarten today

Balisong
Living right. @ John’s Donuts ‪https://instagram.com/p/0Hnvn6P7Uh/ 

SmartyMcFly
If I were a squirrel I would live in a zoo because then I would be a fat squirrel.
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