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Apr 24, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Soup of the day

Make This: Egg drop soup

Wednesday, January 16th, 2013



Still stuffed from rich, holiday fare? Join the club. This month, we’re craving simple sustenance, and when we need quick comfort on a cold day, we turn to egg drop soup.

Egg Drop soup

1½ Tbsp. cornstarch
2½ Tbsp. water, divided
2 large eggs
4 cups chicken broth
1 Tbsp. mirin
¼ tsp. ground white pepper
¼ tsp. ground ginger
¼ tsp. garlic powder
Salt to taste
2 small green onions, sliced into thin rounds

• In a small bowl, dissolve the cornstarch in 1½ tablespoons of water. Set aside.
• In a separate bowl, beat the eggs, then stir in 1 tablespoon of water and beat again. Set aside.
• In a medium-size pot, combine the chicken broth, mirin, white pepper, ginger, garlic powder and salt. Bring to a boil. Once the soup comes to a boil, add the dissolved cornstarch, stirring well, to slightly thicken the soup.
• Turn off the heat. Slowly add the beaten eggs to the soup, while stirring constantly with the other hand. The eggs will begin to cook and form silky threads.
• Divide the soup equally among 4 bowls.
• Garnish each serving with 1 tablespoon of sliced green onions.

— photo by Carmen Troesser

Chilly? Have some chili …

Wednesday, December 9th, 2009

120909_chiliJust in time for the arctic assault, Thurman Grill & Provisions is hosting the second Shaw Chili Challenge this Saturday, Dec. 12. A trio of judges will select winners in three categories: best meat chili, best veggie chili and best overall chili. The contest has already closed to entrants – but not to eaters. The grill (which lies just a few blocks north of Tower Grove Park) will supply cups, spoons, Cheddar cheese, chopped onions and various hot sauces. The public can start enjoying entrants’ efforts at 7 p.m., and a sample of all of the chilis will cost just $5, with proceeds benefiting The Salvation Army. So if you’ve already had a bellyful of cold, prepare to fill your belly with a bit of pleasing heat.

Three tips for a tasty Turkey Day

Friday, November 20th, 2009

The pressure’s on to produce a fowl that isn’t foul for your T-Day feast. Stephen Gontram, executive chef and owner of Harvest in Richmond Heights, shared these tips for making your Thanksgiving celebration the tastiest yet:

• Brine your turkey prior to roasting it: Combine 3 cups kosher salt and 1 cup brown sugar with 1 gallon hot water, 1/2 cup apple cider vinegar, 3 star anise, 1 tablespoon coriander and 1 tablespoon black peppercorn. Submerge the turkey in the brine for two days prior to roasting.

• Pick interesting wine varietals. Buy a bottle of Gewürztraminer as your white wine and a Grenache for your red. A turkey dinner is wonderful with these lighter-styled wines.

• Bake an apple pie. The apple harvest is fantastic this year, and there are numerous varieties of apples available in stores. Gontram likes to serve his pies with vanilla ice cream and melted sharp Cheddar cheese.

But if you do experience an epic cooking failure on Nov. 26, head to Harvest – it’ll be open.

– Ligaya Figueras

Soup of the day

Monday, April 27th, 2009

Looking for a light lunch? We spent some time on the ol’ horn this morning finding some hit-the-spot soups:

Bison chili makes you feel at home on the range at downtown’s Rooster: 314.241.8118.

• Choices, choices. Maplewood’s Foundation Grounds is serving Southwest chicken tortilla and tomato basil: 314.601.3588.

• Ooh, la, la. Franco has mushroom fennel with white truffle oil: 314.436.2500.

Soup of the day

Friday, March 27th, 2009

Looking for a light lunch? We spent some time on the ol’ horn this morning finding some hit-the-spot soups:

• South City’s king of comfort food, Iron Barley, is serving up clam chowder with smoked salmon: 314.351.4500.

• Seafood fans can also opt for lobster minestrone at Araka in Clayton: 314.725.6777.

• Nadoz Euro Bakery & Café in Midtown has beef with saffron rice; its sister spot on The Boulevard has a meaty lamb stew. Both are also serving up smoky tomato bisque. Order a bowl of any soup and get a pretzel roll to sop up every drop: 314.446.6800 (Midtown) and 314.726.3100 (Richmond Heights).

Soup of the day

Friday, February 20th, 2009

Looking for a light lunch? We spent some time on the ol’ horn this morning finding some hit-the-spot soups:

• The Mardi Gras party has already started at Frazer’s Restaurant and Lounge. The Benton Park spot has a shrimp and chicken gumbo along with a green gumbo that packs ham and seven varieties of greens: 314.773.8646.

• Pomme Café & Wine Bar in Clayton lets broccoli be broccoli with a simple purée that’s laced with a touch of cream: 314.721.8801.

• Downtown’s Mosaic doesn’t take soup lightly. Choose between pulled pork-vegetable and loaded baked potato, which features green onion and smoked bacon: 314.621.6001.

Soup of the day

Wednesday, January 21st, 2009

Looking for a light lunch? We spent some time on the ol’ horn this morning finding some hit-the-spot soups:

• South City’s Stellina Pasta Cafe has a delicious, aromatic truffle cauliflower: 314.256.1600.

• Annie Gunn’s in Chesterfield is pulling out the big guns with a hearty wild mushroom and barley: 636.532.7684.

• The Central West End’s Café Osage lets you choose between a veggie-friendly Mediterranean white bean and a sweet-and-sour cabbage brisket: 314.454.6868.

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