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May 01, 2016
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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 29th, 2016

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

Friday, April 22nd, 2016

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By the Book: “Bon Appétit’s The Grilling Book” edited by Adam Rapoport

Saturday, April 9th, 2016

040816_BTB

 

I don’t usually grill. The whole to-do about cleaning the grill, setting up and lighting the charcoal, waiting for it to get to temperature … It’s not exactly my favorite. However, if a friend is willing to do all of that for me, I’m down for the cooking part.

I chose to cook out of Bon Appétit’s The Grilling Book with its clean design and delicious-looking pictures. I made skirt steak with chimichurri sauce, both of which were new to me. The simple recipes are exactly the kind I enjoy when I’m entertaining: quick dishes with bright flavor.

The chimichurri sauce is acidic and herbaceous with savory, pungent raw garlic. Treat it like a condiment that brightens up anything grilled. The recipe makes enough for leftovers, and it will go well on a number of things: seared fish, grilled lamb and roasted vegetables. As for the meat, it doesn’t get much easier than flank steak. Pat the meat dry, season with salt and pepper, cook four minutes a side and enjoy medium-rare.

Skill level: Easy. There’s a ton of recipes, so there’s something for everyone. The recipes seem easy to follow and uncomplicated. Some are time-consuming (ribs take several hours) but not difficult.
This book is for: People who want creative grilling recipes and people who like to entertain.
Other recipes to try: Cantaloupe-basil agua fresca  and Chinese-style lobster with ginger, garlic and soy sauce
The verdict: Check back next week when the first challenger takes on The Grilling Book.

 

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Skirt Steak with Chimichurri Sauce
4 servings

1 1½-lb. skirt steak, cut in half crosswise
Kosher salt and freshly ground black pepper
Vegetable oil, for brushing
½ cup chimichurri sauce

• Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side.
• Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with chimichurri sauce.

Chimichurri

1/3 cup red wine vinegar
2 tsp. kosher salt, more as needed
3 or 4 garlic cloves, thinly sliced or minced.
1 shallot, finely chopped
1 Fresno chile or red jalapeno, finely chopped
2 cups minced, fresh cilantro
1 cup minced flat-leaf parsley
1/3 cup finely chopped fresh oregano
¾ cup extra-virgin olive oil

• Combine vinegar, 1 teaspoon salt, garlic, shallot and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley and oregano. Using a fork, whisk in oil.
• Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
• To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
• Remove meat from marinade, pat dry and grill. Serve with reserved sauce.

Reprinted with permission from Andrews McNeel Publishing

 

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

Friday, April 1st, 2016

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

Friday, March 25th, 2016

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

Friday, March 18th, 2016

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By the Book: “Battersby” by Joseph Ogrodnek and Walker Stern

Friday, March 11th, 2016

BTB_Mar16_Round1_1

 

When I see anything with pistachios on a menu, I have to order it. The pistachio ravioli at Pastaria hooked me – ravioli in a rich browned butter sauce finished with cheese, pistachios, mint and lemon. I now add pistachios to whatever I can: salads, pasta dishes and desserts. When flipping through Battersby: Extraordinary Food From an Ordinary Kitchen by Joseph Ogrodnek and Walker Stern, the farfalle with Gorgonzola and pistachios naturally caught my eye.

The sauce was easy: a little garlic and chile flake (I used dried red pepper flakes instead of the hard-to-find Calabrian chile.), a lot of heavy cream along with Gorgonzola, pecorino and Grana Padano. Toss that with cooked farfalle and finish with pistachios for crunch, basil for a little sweetness and orange zest for a burst of freshness. The dish is rich but balanced by the bright orange zest and basil.

Skill level: Moderate. Many of these recipes take patience but they don’t seem complicated.
This book is for: Home cooks who want to elevate their game
Other recipes to try: Vanilla-glazed beets with Gorgonzola and walnuts, shrimp with pimento pepper, potato and chorizo
The verdict: Check back next week when the next restaurant cookbook takes on Battersby.

 

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Farfalle with Gorgonzola and Pistachios
6 servings

Gorgonzola sauce
2 tsp. extra-virgin olive oil
1 tsp. minced garlic
½ tsp. chopped Calabrian chile
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 oz. Gorgonzola cheese
1½ Tbsp. finely grated Grana Padano or Parmigiano-Reggiano cheese
1½ Tbsp. finely grated pecorino Romano cheese

To serve
Kosher salt
1 lb. fresh farfalle, homemade or store-bought
1 Tbsp. unsalted butter
½ cup finely grated Grana Padano
¾ cup pistachio nuts, toasted and crushed
1 orange
8 to 12 small fresh basil leaves

• To make the sauce, heat the oil in a medium pot over medium-high heat. Add the garlic and chile and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add the cream and slowly bring it to a boil. As soon as it boils, remove the pot from heat, season with salt and pepper and pour the mixture into a blender. Add the Gorgonzola, Grana Padano and pecorino and blend to emulsify, about 20 seconds. Serve immediately or let cool and refrigerate in an airtight container for up to 24 hours.
• To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 2 minutes.
• Meanwhile, bring the reserved sauce to a boil in a wide, deep saute pan over medium-high heat. Swirl in the butter, melting it.
• When the pasta is done, drain it in a colander and transfer it to the pan with the sauce. Toss well to coat the pasta. Add the cheese and pistachios and toss well.
• Divide the pasta among 6 plates. Finely grate some orange zest over each serving and garnish with the basil leaves. Serve.

Reprinted with permission from Grand Central Life & Style 

Eat This: Chocolate Chip Cookies at Pappo’s Pizzeria

Monday, March 7th, 2016

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We are still daydreaming about the Brown Butter Chocolate Chip Cookies at Pappo’s Pizzeria & Brew Co. Baked to order and served warm from the oven, these bronzed beauties rise into puffy domes with soft, cakey interiors. Melty chocolate and sweet notes of vanilla with nutty browned butter are balanced by a final flourish of sea salt.

-photo by Meera Nagarajan

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

Friday, February 26th, 2016

 

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

Friday, February 19th, 2016

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