Hello Stranger | Login | Create Account
Feb 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Just Five

Recipe: Steak with Compound Butter Pan Sauce

Wednesday, February 14th, 2018



When our non-carnivorous daughter comes home from college, it evens the household omnivore-to-vegetarian ratio to 2-to-2. There’s a lot more plant-based “steak” on our table during school breaks, but sometimes you just need to dig into a nice steak with compound butter. Combine it with white wine and Dijon mustard for a great – and absurdly easy – French-inspired pan sauce.


Strip Steaks with Compound Butter Pan Sauce
2 to 3 servings

2 1½-inch thick strip steaks
2 to 4 tsp. kosher salt
1 tsp. freshly ground black pepper
2 Tbsp. room-temperature butter
1 Tbsp. minced shallot
1 tsp. herbes de Provence
1 Tbsp. canola or grapeseed oil
1 cup dry white wine or broth
2 Tbsp. Dijon mustard

• Liberally season each steak with salt and pepper and let rest at room temperature 30 minutes.
• Meanwhile make the compound butter by combining the butter, shallot and herbes de Provence in a small bowl. Set aside.
• Preheat a heavy stainless steel or cast-iron skillet over medium-high heat. Add the oil and sear the steaks 3 to 4 minutes on each side for medium-rare. Remove to a plate and let rest.
• Remove the skillet from the heat and add the white wine to deglaze, then return the pan to the stove over medium-low heat. Scrape up any browned bits on the bottom of the skillet, then add the mustard and compound butter, whisking constantly.
• Return the steaks and any juices back to the skillet. Turn the steaks to coat them in the pan sauce. Plate the steaks and spoon more sauce over the top.

Photo: Stock 

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five. 

Related Content
5 sauce recipes that make every dish better

• Recipe: Korean Pork Steaks

• Recipe: Steak with Porcini Slather

Recipe: Goat Cheese and Walnut Endive Cups

Wednesday, January 31st, 2018



I know it’s not spring, I know there are not a lot of parties right now, but this dish calls for inviting over a few folks and pouring a little libation. Shake up a gin cocktail or open a crisp white wine and toast to things fresh, green, sweet and crisp. I would also serve this at a brunch or shower in a heartbeat!


Goat Cheese and Walnut Endive Cups
10 to 12 servings

4 oz. plain goat cheese
1/3 cup chopped toasted walnuts, plus more for garnish
1½ Tbsp. honey, plus more for garnish
Leaves of 1 to 2 endive heads
1 medium ripe pear, cored and diced

• In a small bowl, mix together the goat cheese, walnuts and honey. Fill each endive leaf with about 1 tablespoon cheese mixture, then sprinkle the with the pears. Garnish with a drizzle of honey and more walnuts, and serve.

Dee Ryan is a longtime contributor to Sauce Magazine who pens Just Five

Related Content
• Recipe: New Year, New You Smoothie

• Recipe: Grilled Endive Salad with Cannellini Beans

• Recipe: Prosciutto-Wrapped Endive

Recipe: New Year, New You Smoothie

Wednesday, January 17th, 2018



This has been my breakfast almost every day for more than a month. Sure, I alter it: I add a leaf of kale or a handful of spinach if I want to impress others with how healthy I am (or pick stuff out of my teeth all day), or maybe a teaspoon of fresh ginger or some frozen berries. Sometimes, I’ll use peanut butter instead of almond butter, but the base is the base.

I’m not lying to myself. While this smoothie is better than stopping for doughnuts on the way to work, it won’t be featured on the Goop Detox either. Baby steps – delicious, chocolaty baby steps.


Chocolate-Banana Smoothie
1 serving

1½ cup unsweetened vanilla almond milk
1 banana
3 pitted dates, quartered
2 Tbsp. almond butter
1 Tbsp. cocoa powder

• Place all ingredients in a blender with 2 to 3 ice cubes. Puree until smooth and serve.

Stock photo 

Dee Ryan is a longtime contributor to Sauce Magazine who pens Just Five

Related Content
• Recipe: Sheet-Pan Gnocchi and Veggies

• Make This: Sicilian Meatballs

• Make This: Curried Turkey Waldorf Salad

Recipe: New Year’s Black-Eyed Peas and Greens

Wednesday, December 27th, 2017



Good bread. Butter. An apple. Cheese. Things don’t always need to be overwrought, covered in gold leaf or served in a complicated manner. After weeks of holiday celebrating, it’s nice to focus on simplicity.

This is a basic dish made with inexpensive ingredients that traditionally represent what we want in the new year. Black-eyed peas bring good fortune, collard greens or kale represent money and pork is said to bring health and wealth. Serve with hot sauce and cornbread or over rice, and raise a glass to a wonderful 2018 for all!


Black-Eyed Peas and Greens
8 to 10 servings

1 cup dried black-eyed peas, rinsed and picked over
2 Tbsp. olive oil
1 cup chopped shallot
¾ lb. kielbasa or smoked sausage, cut into ½-inch slices
2 to 3 cups chicken stock
3 cups kale or collard greens, stems removed and coarsely chopped
Kosher salt and freshly ground black pepper, to taste

• In a saucepan, cover the black-eyed peas with cold water by 2 inches. Bring water to a boil over high heat and boil peas 2 minutes. Remove from heat and let the black-eyed peas soak 1 hour. Drain, rinse well and set aside.
• In a large skillet, warm the oil over medium heat. Add the shallot and sausage and saute until the shallot is translucent, about 5 minutes. Add the chicken stock and black-eyed peas, bring to a simmer, cover and cook 10 minutes.
• Add the greens and more broth if the mixture looks dry. Cover and simmer another 10 minutes. Season with salt and pepper to taste.

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five. 

Related Content
• Recipe: Bubble Thyme

• Recipe: Pear and Currant Compote

• Recipe: Holiday Shrub

Recipe: Bubble Thyme

Wednesday, December 13th, 2017



I’ve said it before, but it bears repeating: two of my favorite words are “Champagne float.” Few things are fancier than a Champagne cocktail. It makes a lady feel more ladylike and a gent feel more debonaire. A recent “middle-aged brain” moment left me with more honey than I needed, and after my third cup of honey-sweetened tea, I decided a honey-based cocktail was in order.

While bourbon and honey was the most obvious choice, I took a risk to see what happened when honey and lemon met the piney taste of gin. Adding thyme was a natural bridge between these flavors. (I tried marjoram-infused honey syrup, but it just didn’t quite complement the flavors as nicely.) This is an easy and festive party cocktail. Top the drink with bubbly as you serve.


Bubble Thyme
2 servings

¼ cup honey
¼ cup water
2 sprigs fresh thyme, plus more for garnish
3 oz. gin
1½ oz. lemon juice
4 oz. Champagne or prosecco

• Make a thyme-infused honey syrup by combining the honey, water and thyme sprigs in a saucepan and bring to a boil over medium-high heat. Remove from heat and let cool.
• Strain into a jar with a lid; discard the thyme sprigs. Refrigerate up to 2 weeks.
• In a cocktail shaker filled with ice, combine the gin, lemon juice and 2 ounces honey syrup Shake hard 20 seconds, strain into 2 cocktail glasses and top each with 2 ounces Champagne. Garnish with a sprig of thyme.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
• 14 cookie recipes to bake – and bake and bake – this holiday season

• Recipe: Holiday Shrub

• Make This: Sicilian Meatballs

Recipe: Pear and Currant Compote

Wednesday, December 6th, 2017



One of my favorite items to take to holiday gatherings is an interesting jam or compote to accompany a cheese board. Consider recipes of years past: spiced carrot jam, onion jam and, if you want to go way back with me, bacon jam. I love bringing the host something delicious in a pretty glass jar, something they can put out immediately on a cheese tray or add to their holiday meal later.

This combination of pears, ginger and currants is perfect when paired with goat cheese, mascarpone or sharp cheddar. It is equally delicious on pork tenderloin sandwiches or with smoked or roasted turkey. The black pepper enhances the pungent crystallized ginger, and the texture is lovely with bits of chewy currant and ginger in each bite.

This recipe is pretty forgiving. You can use a mix of ripe and underripe pears, though you may have to add water or more orange juice to reach your desired consistency. This is closer to a compote than a jam, but you can use an immersion blender or food processor for a smoother texture.


Pear and Currant Compote
2 cups

3 cups diced ripe pear, peeled and cored
¾ cup sugar
½ cup currants
¼ cup minced crystallized ginger
Zest and juice of 1 medium orange
½ cup water, as needed
½ tsp. freshly ground black pepper

• In a medium saucepan over medium-low heat, simmer the pears, currants, sugar, ginger, orange juice and zest 45 to 60 minutes, stirring occasionally. Add the water as needed, until the pears are softened.
• Mash the pears with a potato masher to reach the desired consistency, and stir in the black pepper. Let cool, then store in a sealed jar up to 2 weeks.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
• Make This: Sicilian Meatballs

• Recipe: Onion Jam

Recipe: Spiced Carrot Jam

Recipe: Holiday Shrub

Wednesday, November 29th, 2017



This shrub’s garnet hue and seasonal aromatics make it a gorgeous hostess gift or party cocktail. To serve, mix one part shrub into four parts prosecco, or use the same amounts mixed into ginger ale or sparkling cider for a mocktail. For a festive nightcap, mix the shrub with two ounces bourbon as you sit by the fire.


Cranberry Shrub
2 cups

1 lb. fresh or frozen cranberries
1 cup apple cider vinegar
¾ cup sugar
¾ cup water, divided
¼ cup orange peel (avoid the white pith)
3 whole cloves
4 whole peppercorns

• In a large saucepan, combine the cranberries, vinegar, sugar, ½ cup water, orange zest, cloves and peppercorns and bring to a boil over medium-high heat. Cook 7 to 10 minutes, until the cranberries begin to burst, stirring occasionally. Remove from heat, cover and let cool to room temperature.
• Pour the mixture into a large mason jar or other airtight container, cover and refrigerate 2 hours.
• Strain the mixture into a bowl through a fine mesh-sieve. If the mixture is too thick, pour the remaining ¼ cup water over the solids in the sieve. Press the solids with a wooden spoon or rubber spatula to remove any more liquid. Shrub will keep, refrigerated, up to 2 months.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
• Recipe: Leftover Cranberry Tart

Make This: Cranberry-Fig Chutney

• Make This: Leftover Turkey Cuban

Recipe: Muhammara Dip

Wednesday, November 15th, 2017



Dear Ben Poremba,

You are a wealth of inspiration to me. I cannot dine at one of your restaurants (Nixta, Olio, Elaia, Parigi, La Patisserie Chouquette…) without learning something about flavors, service, presentation and ambience. Each time, I go home inspired to try and recreate a dish or two at home.

The flavors at Olio speak to me the most. If you put a plate of bread and yummy dips in front of me, especially if there’s a cocktail involved, you will win my heart forever – or at least for a couple of hours. Olio’s muhammara dip is perfect in its simplicity: the gorgeous color, the silky texture and clear, but nuanced flavors. The best part is there are only three – three! – ingredients listed on the menu: piquillo peppers, walnuts and pomegranate molasses. It’s like you’re begging me to turn it into a Just Five. Well, my dear, I’ve done it.

Until we meet again,


Muhammara Dip
Inspired by a recipe at Olio
2 cups

¾ cup whole walnuts
1 12-oz. jar roasted piquillo peppers or roasted red peppers, drained
2 Tbsp. pomegranate molasses or lemon juice
2 small cloves garlic, chopped
1 tsp. cumin
½ tsp. kosher salt
¼ cup olive oil

• In a dry skillet over medium heat, toast the walnuts, stirring constantly, until aromatic, about 5 minutes.
• Place the walnuts, peppers, molasses, garlic, cumin and salt into a food processor and pulse until smooth. With the food processor running, pour in the olive oil until the mixture is creamy. Serve with warm pita or pita chips.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
Recipe: Carrot-Orange Salad with Harissa

• Make This: Fennel and Carrot Gratin

• Recipe: Parsnip-Carrot Puree

Recipe: Chickpea-Sweet Potato Patties

Wednesday, November 1st, 2017



The vegetarian versus omnivore battle went down in my home all summer. I’m pretty comfortable cooking vegetarian meals thanks to my own no-meat stint in college, and really, it’s easier than ever these days. However, I’ve recently uttered the sentence, “I think there’s some veggie burgers in the freezer” more than I should. While I’m sure that those patties are healthier than a case of belly bombers, the fact is, they are microwaveable processed food – something I’m not a fan of in general.

I’ve made falafel patties before with considerably more ingredients and used an egg to bind, but I wondered if I could vegan-ize them. I spoke our local queen of green, STL Veg Girl Karyn Dugan, and we kicked around a couple of ideas. I settled on trying sweet potatoes as both a flavor booster and a binder. She couldn’t sell me on “dry frying” though. Baby steps…

This dish packs a protein punch with quinoa and chickpeas. I served these patties with a little hot sauce or garlic aioli (definitely not vegan!), but I have also eaten them for breakfast alongside a little salad and vinaigrette. They are a little crumbly, so take care when flipping.


Vegan Chickpea-Sweet Potato Patties
6 servings

2 cups chopped kale
1 15.5-oz. can chickpeas, drained and liquid reserved
1 cup cooked mashed sweet potato
1 tsp. cumin
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1½ cups cooked quinoa
2 Tbsp. olive oil

• In the bowl of a food processor fitted with the S-blade, add the kale, chickpeas and sweet potato and pulse until a smooth paste is formed. If the mixture is dry, add the reserved chickpea liquid 1 tablespoon at a time, but no more than ¼ cup.
• Add the cumin, salt and pepper and pulse a few more times. Scrape the mixture into a large bowl and fold in the quinoa.
• Scoop ⅓ cup mixture and form into ½-inch thick patties. Refrigerate at least 30 minutes.
• In a large skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Cook the patties about 4 minutes per side, flipping carefully to keep them from falling apart.

Photo by Michelle Volansky 

Dee Ryan is a longtime Sauce contributor who also pens Make This

Related Content
• Make This: Fennel and Carrot Gratin

• Recipe: Parsnip-Carrot Puree

• Recipe: Cider Pulled Pork

Recipe: Parsnip-Carrot Puree

Tuesday, October 17th, 2017



This recipe was inspired by a parsnip side my husband ordered recently at The Crow’s Nest in Maplewood. When I told the owner how fantastic it was, she told me it would soon be off the menu, which meant it was even more important that I figure out how replicate it at home.

This dish will be prominently featured at our Thanksgiving table this year. I added carrots to the parsnips for a little color (and the whole “you never see rabbits wearing glasses” thing). I love this dish served silky smooth, but I respect that some people prefer a little texture in their mashes. You do you, Boo.


Peppery Parsnip-Carrot Puree
Inspired by a recipe from The Crow’s Nest
4 servings

2 cups (about 1 lb.) peeled, chopped parsnips
1 cup (about ½ lb.) peeled, chopped carrots
1 cup whole milk
2 cloves garlic, thinly sliced
2 Tbsp. butter
½ tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. white pepper

• Place the parsnips, carrots, milk and garlic in a medium saucepan over medium-low heat and slowly bring it to a boil. Cover, reduce the heat to low and simmer 8 minutes, until the vegetables are easily pierced with a fork.
• Carefully pour the vegetables and milk into a blender or bowl of a food processor fitted with the S-blade. Add the butter, black pepper, salt and white pepper and puree until the mixture reaches the desired smoothness. Adjust seasoning to taste and serve.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

Related Content
Make This: Fennel and Carrot Gratin

Recipe: Cider Pulled Pork

Extra Sauce: 3 Turkey Recipes from the Pros

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004