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Sep 03, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Just Five

Just Five: A Bulleit Apiece Cocktail

Wednesday, September 2nd, 2015

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I’m not the only writer in my family. In fact, I married a man who loves to write, eat and drink as much as I do, and this summer, he published his first novel, A Bullet Apiece. To commemorate this momentous occasion, I created a cocktail for his book release party.

In addition to Bulleit bourbon (of course), it had to have a St. Louis connection. Enter The Big O ginger liqueur, which has its roots in St. Louis, and pairs wonderfully with bourbon. I added Campari to break up the sweetness and add some color, while the hints of honey and lemon juice complement the ginger and balance the bitter aperitif. Like its namesake, this cocktail hits you hard and fast – and is just a little dangerous.

 

A Bulleit Apiece
1 serving

1 oz. Bulleit bourbon
1 oz. The Big O ginger liqueur
½ oz. Campari
½ oz. lemon juice
¼ oz. honey
1 lemon twist for garnish (optional)

• Combine the bourbon, ginger liqueur, Campari, lemon juice and honey in a cocktail shaker filled with ice and shake hard. Strain in a rocks glass filled with fresh ice and garnish with a lemon twist, if desired.

Just Five: Summer Tomato Jam

Tuesday, August 18th, 2015

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There are few things more pleasurable than biting into a ripe summer tomato, but tomato jam sure comes close. Beyond seeding the tomatoes, which is pretty simple with a good paring knife, this condiment doesn’t require much effort, but oh, do you reap rewards. Slather this on grilled cheese or burgers, serve it on toast with eggs and bacon, add it to olive oil  and make it a salad dressing, or just eat it by the spoonful.

 

Summer Tomato Jam
Makes 1 cup

1½ cups chopped, seeded tomatoes (about 1 to 2 large heirloom tomatoes or 10 to 15 cherry or sunburst tomatoes)
1 clove garlic, crushed and finely minced
¼ cup brown sugar
2 Tbsp. balsamic vinegar
2 Tbsp. water
⅛ tsp. crushed red pepper flakes

• In a medium saucepan over medium heat, combine all ingredients and bring to a boil, stirring occasionally with a wooden spoon until tomatoes start to break down, 5 to 7 minutes.
• Reduce the heat to low and simmer, stirring every 15 minutes until the jam begins to thicken. This can take 30 minutes to 1 hour, depending on the amount of liquid in the tomatoes. Remove from heat and let cool to room temperature.
• Tomato jam will keep, covered and refrigerated, up to 2 weeks.

Just Five: Boursin-Stuffed Chicken Burgers

Tuesday, August 4th, 2015

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My friend Shannon is not a foodie. She’ll be the first to tell you that M&M’s and jarred cheese products are two key components of her food pyramid. So when I tell you these Boursin-stuffed chicken burgers received her seal of approval, I want to be sure you understand its full significance.

I like burgers made from almost any meat: ground beef, turkey, pork or chicken. Burgers made from poultry have to be prepared carefully, though, as they can jump from undercooked to overcooked in a quick minute. To better control that outcome, I make chicken burgers on the stove instead of the grill to better control the heat. The Boursin cheese is creamy, flavorful and a great foil to the sweet balsamic vinegar glaze. Caramelized onions would be a delicious alternative or addition to the fresh tomatoes on this burger. And if you must put ketchup on it like someone I know, I’ll still be your friend.

 

Boursin-Stuffed Chicken Burgers
4 servings

1½ lbs. ground chicken
Kosher salt to taste
Freshly ground black pepper to taste
4 Tbsp. Boursin cheese
1 Tbsp. vegetable oil
1 Tbsp. balsamic vinegar
4 hamburger buns
4 thick slices tomato

• Generously season the chicken with salt and pepper. Form 8 thin 4-ounce patties. Place 1 tablespoon cheese in the center of 4 patties and top each with the remaining 4 patties, sealing the edges. Refrigerate 1 hour.
• In a large skillet over medium-high heat, warm the vegetable oil. Cook the burgers 4 to 5 minutes, until they begin to brown on the bottom. Flip and cover. Cook another 4 to 5 minutes, then liberally brush the tops with the balsamic vinegar.
• Remove, place the burgers on the buns, top with a tomato slice and serve.

Just Five: Nectarine and Blackberry Coco-Pops

Tuesday, July 21st, 2015

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Times have changed (cue old-timey music). Back in the day, we stocked up on boxes of Fla-Vor-Ice freezer pops available in every fake flavor imaginable: orange, banana, root beer, grape and, of course, “red.” Now, there are freezer cases filled with all-fruit popsicles, sugar-free, organic, even some fruit and veggie blends. Still, there’s something to be said for making your own real-fruit frozen treats.

This recipe takes the flavors of a favorite cobbler (nectarine, blackberry and cinnamon) and throws in a little tropical kick with coconut milk. Use whatever sweetener you like – or none at all. You’re the boss! Make them at lunchtime, and they’ll be ready before the fireflies are out.

 

Nectarine and Blackberry Coco-Pops
6 servings
Inspired by a recipe originally published in Vibrant Food by Kimberley Hasselbrink

2 ripe nectarines, peeled, pitted and diced (about 1 cup)
1 cup blackberries
2 Tbsp. honey
1 tsp. cinnamon
1 13.5-oz can full-fat coconut milk

Special equipment:
6 popsicle sticks
6 disposable cups or a popsicle mold

• In a small saucepan, combine the nectarines, blackberries, honey and cinnamon over medium heat. Stir to combine and cook until the fruit is very soft, about 5 minutes. Use the back of a spoon to gently crush the fruit into a lumpy sauce. Remove from heat and stir in the coconut milk. Let cool 5 to 10 minutes.
• Pour about ¾ cup of the fruit mixture into each cup or popsicle molds. Place a piece of plastic wrap tightly over the top of each cup or mold. Use a sharp knife to cut a tiny hole in the center of plastic and push a popsicle stick through into each cup or mold. Freeze at least 5 hours.
• To serve, run warm water over the outside of the cup or mold and gently slide the freezer pop out.

 

 

Just Five: Lavender Shortbread Cookies

Wednesday, July 1st, 2015

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There is a distinct lack of crust-less sandwiches, petit fours and sugar lumps in the world today. Channel your inner Dowager Countess and invite someone over for a spot of tea and these aromatic cookies. Culinary-grade dried lavender flowers are available at Penzeys Spices in Maplewood and its new location in Chesterfield. When you crush them with sugar and citrus, the smell transports you to tea party in a field of flowers under a blue sky.

 
Lavender Shortbread Cookies
24 cookies

½ cup plus 1 Tbsp. sugar
1 Tbsp. dried lavender*
1 tsp. lemon zest
½ cup (1 stick) unsalted butter, softened
1 tsp. vanilla extract
1/8 tsp. kosher salt
2 cups all-purpose flour

• In the bowl of a food processor, pulse together the sugar, lavender and lemon zest 8 to 10 times until the mixture is well blended. Set aside 1 tablespoon lavender sugar for sprinkling.
• In a large bowl, use an electric mixer to beat together the all but the reserved lavender sugar and butter on medium-high speed until light and fluffy. Add the vanilla and salt and beat until just incorporated.
• On medium speed, beat the flour in 1 large spoonful at a time, scraping down the sides of the bowl occasionally, until the flour is just incorporated. The dough will be a bit dry. Form the dough into 2 2-inch-thick discs, wrap tightly in plastic and refrigerate at least 1 hour.
• Preheat the oven to 325. Line 2 baking sheets with parchment paper.
• Roll out a disc ½-inch thick on a lightly floured work surface. Cut the cookies out with a glass or cookie cutter and place them onto the baking sheets. Sprinkle the cookies with the reserved lavender sugar.
• Bake 10 to 14 minutes, until the edges are light brown. Transfer to a rack and let cool completely. Cookies will keep covered up to 1 week.

*Available at Penzeys Spices in Maplewood and Chesterfield

 

 

Just Five: Skirt Steak with Radishes

Wednesday, June 17th, 2015

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Radishes are a divisive little vegetable. While some long for radish season to make a butter and radish sandwich (yes, that’s a thing) or spend hours mastering radish roses for garnish, many more see this pink nubbins as the things you don’t eat on the crudite plate, skipping right over them at the farmers market.

Don’t be that guy! When you cook radishes with butter, they develop a mellow peppery taste that pairs exquisitely with steak. The pungent green tops are edible, too, and adding arugula or spinach softens their sharp bite. This pretty pink and green dish comes together in a snap and stretches a cheap cut of steak to serve four in less than 30 minutes.

 

Skirt Steak with Radishes
3 to 4 servings

8 radishes with leaves
¼ cup water
2 Tbsp. butter
¼ tsp. kosher salt, plus more for seasoning
1/8 freshly ground black pepper, plus more for seasoning
1 Tbsp. whole grain mustard
2 to 3 cloves garlic, minced, divided
1 cup arugula or baby spinach
Vegetable oil for greasing
1 to 1½ lb. skirt steak

• Prepare a charcoal grill for high, direct heat.
• Remove the radish leaves, coarsely chop them and set aside.
• Quarter the radishes and place them in a medium saucepot with the water, butter, salt and pepper. Bring to a boil high heat, then reduce the heat to medium and simmer, stirring occasionally, until the radishes are fork tender, about 10 minutes. Add the mustard, half the minced garlic and radish leaves and simmer another 2 minutes. Remove from heat, stir in the arugula to wilt and set aside.
• Season the steak with the remaining minced garlic, salt and pepper. Oil the grate and grill the steak 5 minutes, then flip and grill another 4 minutes for medium-rare. Let rest on a cutting board 3 to 5 minutes.
• Thinly slice the meat against the grain. Divide the radish mixture evenly among 3 to 4 plates, then top each with steak slices.

 

 

Just Five: Sole with Citrus-Browned Butter Sauce

Wednesday, June 3rd, 2015

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It may shock you to know that there are many nights during the week when I’m not whipping up amazing five-ingredient meals for my family (shout out to Dogtown Pizza for keeping them fed on more than one occasion). However, I recently gained a bonus kid for a few nights, and I was determined to impress this new audience. I know you can never go wrong with browned butter, and pairing it with citrus and fish was a no-brainer. This dish was a huge hit, and I impressed a teenage girl – which, as any parent knows, is no small fete.

 

Sole with Citrus-Browned Butter Sauce
4 servings

1 cup flour
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
4 4-oz. sole fillets
2 Tbsp. olive oil
6 Tbsp. butter
1 large shallot, minced
1/3 cup orange juice
2 Tbsp. lemon juice
Orange zest and lemon zest, for garnish (optional)

• Preheat the oven to 200 degrees.
• Mix together the flour, salt and pepper in a shallow dish. Dredge the fish in the flour and shake off the excess. Discard the flour and set the fillets aside.
• In a large skillet, warm the olive oil over high heat until hot but not smoking. Add the fillets and cook 3 minutes, then carefully flip and cook on the other side another 1 to 2 minutes. Remove the fillets to a serving platter and place it in the oven to keep warm.
• In a saucepot over high heat, melt the butter until it starts to foam. Add the shallot and swirl 3 to 4 minutes, until the butter begins to brown and smells nutty. Add the orange and lemon juices and cook 1 minute more, until the butter starts to foam again. Remove from heat.
• Remove the platter from the oven and drizzle with the citrus-browned butter sauce. Garnish with orange and lemon zest, if desired. Serve immediately.

 

 

Just Five: Raspberry Fool with Angelic ‘Croutons’

Thursday, May 14th, 2015

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I’m generally not a fan of angel food cake. Its spongy texture leaves something to be desired. But toasted angel food cake? That simple technique converted me, and its the secret ingredient to this classic dessert. Toasted angel food “croutons” add sweet, crunchy, chewy bits of heaven to a beautiful treat. I used raspberries, but any spring berry would work wonderfully. Almond extract in the whipped cream gives an almost fruity note – I may not go back to vanilla!

 

Raspberry Fool with Angelic ‘Croutons’
4 servings

1 store-bought angel food cake, cut into 1-inch pieces (about 5 cups)
12 oz. raspberries
4 Tbsp. sugar, divided
1 cup heavy cream
1 tsp. almond extract

• Preheat the oven to 375 degrees.
• Place the cake pieces on a parchment-lined baking sheet and toast about 10 minutes. Set aside to cool.
• Set a few raspberries aside for garnish. Mash the remaining raspberries in a bowl with 2 tablespoons sugar. Set aside to macerate.
• In a large mixing bowl, whip the cream, the remaining 2 tablespoons sugar and the almond extract using an electric mixer on high until soft peaks form, 3 to 4 minutes.
• Place a layer of cake pieces in the bottom of 4 glasses. Add a layer of macerated raspberries, then a layer of whipped cream. Repeat layers to the top of the glasses, then garnish each with a few whole berries.

 

 

Just Five: Pork Tenderloin with Date Relish

Tuesday, April 28th, 2015

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This dish is the perfect date night dinner. (See what I did there?) Sweet, toothsome dates pair wonderfully with fresh orange juice and seared pork. Toasted walnuts add a finishing crunch, though hazelnuts would also work here. Don’t skip the fresh herbs, either. If you are a card-carrying member of ICCCC (I Cannot Consume Cilantro Club), parsley makes a fine substitute. One final note: Do not use pre-cut dates, which are often coated in extra sugar that makes the dish far too sweet.

 
Pork Tenderloin with Date Relish
3 to 4 servings

¼ cup walnuts
1 1½-lb. pork tenderloin
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper, to season
¾ cup diced pitted dates*
¼ cup fresh orange juice (about 2 oranges)
¼ cup cilantro or parsley

• Preheat the oven to 425 degrees.
• In a dry skillet over medium heat, toast the walnuts 2 to 3 minutes, tossing frequently, until aromatic. Remove from heat and let cool, then coarsely chop. Set aside.
• Season the pork tenderloin all over with salt and pepper.
• In a large ovenproof skillet, warm the olive oil over medium-high heat. Sear the pork 1 to 2 minutes per side, until evenly browned all over. Transfer the skillet to the oven and roast 12 to 15 minutes, until the internal temperature reaches 140 degrees. Let the meat rest on a cutting board and loosely tent with foil.
• Pour the pan drippings into a small bowl. Add the dates, orange juice, cilantro and toasted walnuts and whisk together. Season to taste with salt and pepper.
• Slice the pork tenderloin and place on a serving dish. Spoon the date relish over the top and serve.

* Do not use pre-cut dates, which are often coated in extra sugar.

Just Five: Filipino Chicken Adobo

Wednesday, April 22nd, 2015

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I don’t have a drop of Filipino blood in my family, but my mom was an adventerous cook and I learned a lot growing up at her table. Her Filipino Chicken Adobo was a regular summer dish. She boiled the chicken for an hour or so, and then handed it off to my dad to grill just long enough to get a nice char on the outside (I have a sneaking suspicion it was more about letting him futz with the fire for an hour and keeping him out of the kitchen. Win-win.). This dish is pretty foolproof: marinade the meat, simmer until until it is fall-off-the-bone tender, then crisp the skin under the broiler.

 

Filipino Chicken Adobo
4 to 6 servings

½ cup white vinegar
½ cup soy sauce
5 cloves garlic, crushed
4 bay leaves
½ tsp. freshly ground black pepper
4 bone-in, skin-on chicken leg quarters or 8 thighs

• In a large pot, combine the vinegar, soy sauce, garlic, bay leaves and ½ teaspoon pepper and add the chicken pieces. Cover and refrigerate 1 to 3 hours.
• Gently bring the pot to boil over medium heat, then reduce the heat to low and simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer 20 more minutes, until sauce begins reduce and thicken.
• Preheat the broiler.
• Remove the chicken from the pot and place it on a baking sheet. Broil the chicken until the skin is crispy. Remove to a serving plate.
• Remove and discard the bay leaves and garlic from the pot, then spoon the sauce over the chicken. Serve with rice.

 

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