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Oct 25, 2014
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Tweet Beat: The week’s best tweets from #STL foodies

Friday, October 17th, 2014

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


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

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

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

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

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

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

“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



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.)




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.




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.




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.




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.




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

#TBT #1997 @RevJJackson

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

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

#toddy #coffee
The official sponsor of #bikecouriers everywhere

Creme brulee & a Sunburnt White Russian from @RoosterStL after a meal had with cocktails…is this heaven? #yep #STL

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

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

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

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

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

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

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

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

Class all the way @thelibertinestl @urbanscribe @Claytonite

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

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

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

So @nichestlouis turned 9 yesterday! Where has the time gone!

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

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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Carbsssssss @junipereats pic.twitter.com/xqO0e5DAZp

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

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

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

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

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

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

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

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

Pumpkin beers are the reason for the death penalty



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By the Book: Todd Porter and Diane Cu’s Herb-crusted Salmon

Saturday, September 13th, 2014



Bountiful: Recipes Inspired by Our Garden is the first book from Todd Porter and Diane Cu. They started out, as so many cookbook authors do these days, with a blog: White on Rice Couple, where they share their gardening successes (and failures), recipes and their travels. Overall, Bountiful’s recipes are simple, with not too many ingredients, easy techniques and fairly healthy.




I chose to make their herb-crusted salmon, a simple pan-seared fillet covered in breadcrumbs flecked with tarragon and basil. While I like cooking fish, seafood recipes can be rather irritating, in my opinion. Fillets are never the same thickness, so an ambiguous “three minutes per side,” isn’t really useful. Thankfully, Porter and Cu provide guidelines rather than a hard-and-fast rule, suggesting four to five minutes per ½-inch thickness. Good to know, as my fillets were pretty thick and required a longer cooking time.




Unfortunately, that meant the breadcrumb coating started to burn before my fish was done. I ended up transferring the fillets to the oven to finish cooking and prevent any more burning. I also thought the dish could benefit from some sort of sauce, as the breadcrumb coating left my mouth dry. I made do with quick mixture of mayonnaise, white wine vinegar and Sriracha that provided the moisture I wanted.

It seems counterintuitive, but I don’t recommend using the very best cut of salmon for this recipe. The fish I used, a wild-caught king salmon from Bob’s Seafood, was not cheap. When I spend the money on a pretty piece of fish like that, covering up its clean flavor with a heavy breadcrumb coating makes me cringe. This recipe is best suited for a piece of salmon that can benefit from a flavorful crust.




Todd Porter and Diane Cu’s Herb-crusted Salmon
4 servings

½ cup breadcrumbs
2 Tbsp. finely chopped fresh tarragon
2 Tbsp. finely chopped fresh basil
2 tsp. kosher or sea salt
1 tsp. freshly cracked black pepper
¼ cup (½ stick) unsalted butter, melted
4 8-ounce salmon fillets, rinsed and patted dry

• In a bowl, combine the breadcrumbs, tarragon, basil, salt, and pepper. Pour in the butter and mix well.
• Spread the mixture evenly over both sides of the fillets.
• Heat a saute pan over medium-high heat. Add the salmon to the pan; if the fillets still have the skin on, place them skin-side down first. Sear for 2 to 3 minutes, then flip the fillets over.
• Reduce the heat to medium and cook for another 2 to 4 minutes, until the fillets are cooked to your preferred doneness.
• Serve warm with braised Brussels sprouts alongside.

Reprinted with permission from Stewart, Tabori & Chang

What’s your favorite way to jazz up a salmon fillet? Tell us in the comments section below for a chance to win a copy of Bountiful!

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

Friday, September 12th, 2014

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From now on, I will only eat swan shaped cream puffs. pic.twitter.com/8MkbpdVROA

I hate when there’s a bug in my wine. I hate it even more when it’s swimming.

World’s Fair donut ice cream dessert thingie @thelibertinestl #LifeChanging I was stomping the ground, it is soooooo good!

#AsianInvasion #foodtrucks #stl  @bradbrownstl  @bombayfoodtruck @SeoulTaco @guerrillastreet #stl pic.twitter.com/GVrzPHwwLC

Starting to really appreciate the ability to keep #brett OUT of beer.

Light reading over lunch. She pauses to yell at the dog, just like her dad. https://twitter.com/stlshelley/status/507954399927214080/photo/1

Delicious meal and desert at francostl http://instagram.com/p/s1FmNGnZ0Z/ 

This is an emotional post for me. This is my last @SeoulTaco quesadilla for a few months. I miss Bae already

The weather today just has me in the mood to go home, drink a robust porter, and spin the new @deltaspirit record. #stlwx


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Meatless Monday: Caprese Salad and Mushroom Ravioli at I Fratellini

Monday, September 8th, 2014



On a gorgeous Meatless Monday like this, we head to I Fratellini in Clayton, where large windows let in the cool late-summer breeze. This time of year, you can’t go wrong with a ginormous caprese salad. A huge slice of grilled, garlicky ciabatta bread is the base for thick discs of bright local tomatoes. These ruby-red gems are crowned with a slab of burrata and finished with a drizzle of pesto.




For your next course, order the mushroom ravioli. Five big ravioli stuffed with house-made ricotta and a medley of shiitake, portobello and button mushrooms arrive in a rich, brown butter sauce. Even more mushrooms are tucked underneath and scattered on top of the pasta, packing an abundance of rich flavor into each bite. Sprinkle your meal with reckless abandon from a cup of grated Parmesan served alongside the dish.



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

Friday, September 5th, 2014

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




Puppy chow, Nutella and chocolate AKA the Chocolate Lab  All weekend long

Managed two screaming babies alone, barfing dog, work emails and made a dinner that didn’t come out of a box. Chugging beer in kitchen now.

The beer & hot dogs at @TickTockSTL and @steveshotdogs in Tower Grove East made me love my ‘hood even more. Great addition!

It’s pumpkin spice-everything season already?  Shit.

Who delivers breakfast, #STL? Where is that a thing?

Rap music themed BBQ team names: Charcoal Method Man, Notorious R.I.B., Rib Rack City, Sir Ribs-A-Lot

Two things I know to be true: 1. I burn bacon. 2. Spray paint always goes badly for me. #diyfail #twocansforasmalltable

Sitting on the counter and helping me mix up pancakes. #auntlife http://instagram.com/p/sXWEHfGT6v/ 


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