Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 24, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Baked

Baked: Shrimp ‘Boil’

Monday, July 10th, 2017

070717_baked

 

My husband loves a good seafood boil, but since we don’t live near a coast, we don’t get to have them too often. This summer, I’m making my own version, but without melting over a propane-fired outdoor steamer. The taste of this baked “boil” sends me to a Baltimore harbor, getting my hands dirty as I dive into seafood. It’s simple to put together and goes well with a tasty beer on a hot day.

 

Baked Shrimp ‘Boil’
Adapted from a Land O Lakes recipe
2 to 4 servings

½ lb. Baby Dutch or new potatoes, quartered
2 ears corn, cut into thirds
¼ cup (½ stick) butter, melted
1 to 2 Tbsp. Old Bay seasoning
2 tsp. chile-lime seasoning
2 tsp. garlic powder
½ lb. medium tail-on shrimp, deveined
6 oz. andouille sausage, sliced
Lemon wedges for serving

• Preheat the oven to 400 degrees. Line a very large baking sheet with parchment paper.
• Bring a large pot of water to boil over high heat. Add the potatoes and parboil 5 minutes, then add the corn. Boil together 5 minutes until the potatoes can be pierced with a fork but still firm. Drain well and set aside to cool.
• In a large mixing bowl, whisk together the butter, Old Bay, chile-lime seasoning and garlic powder. Add the shrimp and sausage and toss, then add the parboiled potatoes and corn into the mixture and toss until evenly coated.
• Pour the contents of the bowl onto the baking sheet, and drizzle with any remaining butter. Bake 12 to 15 minutes until the shrimp is opaque.
• Serve immediately with lemon wedges.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Content
Make This: Grilled Mussels Packets

The Scoop: Seafood boil spot Mad Crab to open mid-July

The Ultimate: Clam Chowder

Baked: Honey & Yogurt Cake

Tuesday, June 27th, 2017

062717_baked

 

This cake is perfect for a Sunday brunch. It’s not too sweet and can be made savory with by swapping just a few ingredients. The base is simple: yogurt, honey and olive oil. Use your finest honey and olive oil since those shine the brightest. The tangy yogurt balances the sweetness from the honey and the crumb is moist and light. I added thawed, semi-dried green figs from Trader Joe’s, which gave a gentle crunch to each bite. Try this recipe with thyme, rosemary or sage – or serve with jam or fresh fruit. Just be prepared to love it. Enjoy and happy baking!

 

Honey & Yogurt Cake
Adapted from a recipe at The Kitchn
8 to 12 servings

1 cup plain yogurt (regular or Greek)
⅔ cup honey
⅔ cup olive oil
3 large eggs
1½ cups flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
½ cup coarsely chopped fresh or dried figs
Jam or fresh fruit, for serving (optional)

• Preheat the oven to 325 degrees. Grease a 9-inch cake pan with nonstick spray line the bottom with parchment paper.
• In a large bowl, whisk together the yogurt, honey and olive oil. Whisk in the eggs, then use a rubber spatula to gently fold in the flour, baking powder, baking soda and salt.
• Pour the batter into the pan and sprinkle the figs over the top. Bake 40 to 50 minutes, until golden and a knife inserted into the center (avoid poking the figs) comes out clean or with a few crumbs attached.
• Let cool at least 10 minutes before removing from the pan. Serve warm or at room temperature with jam or fresh fruit, if desired.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Stories
Baked: Roasted Green Beans

Baked: Condensed Milk Pound Cake

Everything Is Everything

Baked: Roasted Green Beans

Friday, June 23rd, 2017

062317_baked

 

Roasted green beans are a great way to add veggies to your diet. Roasting them with some simple seasonings results in nicely charred, full flavored beans that make a great side or even just a mid-afternoon snack. Drizzle with a bit of balsamic, a strong cheese like feta or Parmesan or your favorite herbs for a final flourish. You can do this with broccoli, cauliflower or Brussels sprouts, but green beans are my personal favorite.

 

Roasted Green Beans
2 to 3 servings

1 cup balsamic vinegar
1 to 2 Tbsp. honey
1 cinnamon stick
1 lb. green beans, washed and trimmed
3 Tbsp. olive oil
2 tsp. garlic powder
Sprinkle sea salt
Sprinkle freshly ground black pepper
Handful chopped basil, for garnish

• Preheat the oven to 425 degrees.
• In a small saucepan over low heat, gently reduce the balsamic vinegar, honey and cinnamon stick until the mixture is thick and coats the back of a spoon. Remove from heat and set aside.
• Toss the green beans in a bowl with the oil until evenly coated.
• On a wide baking sheet, spread the green beans in a single layer, then evenly sprinkle them with the garlic powder, salt and pepper.
• Roast 20 minutes, until nicely charred and crisp.
• Remove to a serving plate, drizzle with 1 tablespoon balsamic reduction, garnish with basil and serve immediately.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Related Content
Baked: Condensed Milk Pound Cake

Everything Is Everything: 10 recipes that bring our favorite spice blend to everything

Baked: Chocolate and Orange Olive Oil Cake

Baked: Condensed Milk Pound Cake

Thursday, June 8th, 2017

060817_baked

 

I enjoy making hazelnut praline from scratch. Toasted hazelnuts are reminiscent of Nutella without the chocolate (though you can always add chocolate if you want). The recipe takes a little work, but it makes a few cups that go a long way in many desserts. You can fill cupcakes with it, add it to batters or simply eat it spread on toast.

I recently had some condensed milk lying around and thought I’d try to make a pound cake incorporating it and the hazelnut praline. The praline doesn’t add too much to the cake – it’s a subtle flavor enhanced when you spread more atop your slice. This was simply perfect when friends came over for tea. The praline has a slight crunch from the caramel and hazelnut and pairs nicely with a moist, simple pound cake.

 

Condensed Milk Pound Cake
Adapted from a recipe at Spicy Southern Kitchen

½ cup hazelnut praline, plus more for serving (recipe follows)
½ cup (2 sticks) room-temperature butter
3 large eggs
1½ tsp. vanilla extract
1 1/3 cups flour
¾ cup sweetened condensed milk
¾ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. coarse sugar

• Preheat the oven to 325 degrees. Line a 9-by-5-inch loaf pan with parchment paper.
• Use the stand mixer with a paddle attachment, beat the hazelnut praline and butter on medium speed until fluffy, about 10 minutes. Add the eggs 1 at a time, then the vanilla.
• Reduce the speed to low and add the flour, condensed milk, baking powder and salt. Scrape down the bowl with a spatula to mix evenly.
• Pour the batter into the loaf pan and evenly sprinkle the top with the coarse sugar.
• Bake about 1 hour, until a knife inserted into the center comes out mostly clean. Let cool at least 10 minutes, then remove from the pan and let cool completely. Serve with more hazelnut praline on the side.

 

Hazelnut Praline

1½ cups sugar
1/3 cup water
1½ cup blanched, toasted hazelnuts
1 Tbsp. hazelnut or vegetable oil

• Place a baking sheet lined with parchment paper or a Silpat mat on a work surface.
•In a small saucepan over medium heat, combine the sugar and water. Occasionally swirl the pan but do not stir. Cook 7 to 8 minutes until it turns amber. Immediately remove from heat, add the hazelnuts and stir to coat.
• Immediately pour the entire mixture onto the lined baking sheet, spreading out the hazelnuts with a spatula. Let cool completely.
• Break the praline into pieces and place in the bowl of a food processor or powerful blender. Add the oil and pulse until a smooth paste forms.
• Pour into a large jar or container and store at room temperature up to 1 month. Spread over slices of pound cake.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

Baked: Chocolate and Orange Olive Oil Cake

Friday, May 19th, 2017

051717_baked

 

I love a simple chocolate cake, unfrosted with a delicate crumb. It’s better still when it comes together in one bowl and bakes in one pan. The olive oil gives a rounded flavor that cuts the sweetness of the chocolate. When I want an easy dessert to serve to company or have something to nibble on Sunday morning, this is the recipe I turn to.

 

Chocolate and Orange Olive Oil Cake
Adapted from a recipe at Baked Bree 
8 servings

6 Tbsp. cocoa powder, sifted
½ cup boiling water
2 tsp. vanilla extract
1 cup sugar
2/3 cup orange-infused or orange-flavored olive oil*
3 large eggs
¾ cup plus 1 Tbsp. flour
1 tsp. orange zest
½ tsp. baking soda
Pinch of kosher salt
Powdered sugar or vanilla ice cream, for serving (optional)

• Preheat the oven to 350 degrees. Grease a 9-inch round cake or pie pan.
• In a large mixing bowl, whisk together the cocoa powder and water and let cool slightly. Add the vanilla extract and set aside.
• In the bowl of a stand mixer on medium speed, beat the sugar, olive oil and eggs until the mixture is thickened and pale, 2 to 3 minutes.
• Reduce the speed to low and carefully pour in the cocoa water. Mix until combined.
• With a spatula, fold in the flour, zest, salt and baking soda. Pour the batter into the prepared pan.
• Bake about 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• Let cool completely before turning the cake out of the pan. Serve with sifted powdered sugar or ice cream.

*Orange-infused or orange-flavored olive oil is available at Di Olivas, Extra Virgin: An Olive Ovation and Vom Fass.

Amrita Song is owner and baker at Mila Sweets and blogs at Chai & Dumplings

Related Content
Baked: Caramel and Chocolate Mousse Cupcakes

Baked: Thai Red Curry Pizza

Baked: Brownie Cookies with Early Grey Glaze

Baked: Caramel and Chocolate Mousse Cupcakes

Thursday, April 27th, 2017

042717_baked

 

I always do it up big for my husband’s birthday. He loves anything chocolate, so this year, I thought I’d try a sinfully delicious salted caramel and chocolate combo. These cupcakes are hollowed out and filled with two kinds of chocolate mousse and salty caramel, then topped with chocolate-espresso mascarpone frosting that melts in your mouth. They are airy, moist and irresistibly good. Enjoy and happy baking!

 

Salty Caramel and Chocolate Mousse Cupcakes
Adapted from a recipe at Sally’s Baking Addiction
1 dozen

½ cup sugar
⅓ cup canola oil
2 large eggs at room temperature
2 tsp. vanilla extract
¾ cup flour
½ cup buttermilk
½ cup cocoa powder
¾ tsp. baking powder
½ tsp. baking soda
Pinch of kosher salt
¾ cup Salty Caramel Sauce (recipe follows)
¾ cup Dark Chocolate Mousse (recipe follows)
¾ cup Milk Chocolate Mousse (recipe follows)
Chocolate-Espresso Frosting (recipe follows)

• Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
• In a large mixing bowl, whisk together the sugar, oil, eggs and vanilla until combined. Add the flour, buttermilk, cocoa powder, baking powder, baking soda and salt and whisk until just combined.
• Evenly divide the batter among the muffin cups. Bake 18 to 22 minutes, until a knife inserted into the middle of a cupcake comes out clean. Let cool completely.
• When the cupcakes have cooled, use a knife or a cupcake corer to remove the center, taking care not to go all the way through the cupcake.
• Fill each cupcake with 1 tablespoon Salty Caramel Sauce followed by 1 tablespoon Dark Chocolate Mousse and then 1 tablespoon Milk Chocolate Mousse.
• Generously ice each cupcake with Chocolate-Espresso Frosting.

 

Salty Caramel Sauce
1 cup

½ cup sugar
¼ cup water
½ cup heavy cream at room temperature
2 tsp. vanilla extract

• In a large deep heavy-bottomed saucepot over medium heat, dissolve the sugar into the water, stirring constantly until it turns amber, about 10 to 14 minutes.
• Immediately remove from heat and slowly stir in the cream and vanilla (the mixture will bubble violently), until the caramel is fully incorporated. Pour the caramel into a jar and let cool.

 

Dark Chocolate Mousse
1 cup

1½ cup heavy cream
2/3 cup dark chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Milk Chocolate Mousse
1 cup

1½ cups heavy cream
2/3 cups milk chocolate chips

• Place the chocolate chips in a heatproof bowl.
• In a medium saucepan over medium-high heat, bring the cream to a boil, then immediately remove from heat and pour over the chocolate chips. Let rest 1 minute.
• Gently whisk the chocolate mixture until smooth. Cover with plastic and refrigerate at least 2 hours.
• Use an electric beater or mixer to beat on low speed 5 minutes, until it reaches a light fluffy consistency. Refrigerate until ready to use.

 

Chocolate-Espresso Frosting
Frosts 1 dozen cupcakes

2½ Tbsp. natural unsweetened cocoa powder
1 Tbsp. instant espresso powder
¾ cup chilled heavy whipping cream, divided
½ cup plus 2½ Tbsp. sugar
8 oz. chilled mascarpone

• In a large mixing bowl, combine the cocoa and espresso powders. Set aside.
• In a small saucepot over medium-high heat, bring ¼ cup cream to a boil. Slowly whisk the cream into the cocoa-espresso powder until the mixture is smooth.
• Whisk in the sugar until dissolved, then whisk in the remaining ½ cup cream. Refrigerate at least 2 hours.
• Use an electric beater or mixer on medium speed to whip the mixture until has stiff peaks.
• With the mixer or beater on low speed, gently add the mascarpone and which until the mixture is combined, fluffy and spreadable.

 

Baked: Eggs Kejriwal

Friday, April 7th, 2017

040717_baked

 

The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to the menu, calling it Eggs Kejriwal.

I’ve created my own version of it using a soft burger bun, American cheddar, a perfectly fried egg and homemade serrano chile chutney. The chutney packs a nice kick at the end, but it’s definitely doable for those who can’t tolerate too much heat. You’ll have quite a bit of chutney leftover, but it will last three months if covered in the refrigerator. It’s lovely smeared on a sandwich with some cooling cucumbers or atop a burger or taco.

 

Eggs Kejriwal
1 serving

¼ medium red onion
3 serrano peppers, seeded
3 oz. fresh cilantro
½ oz. fresh mint
1 garlic clove
1 Tbsp. sugar
2 tsp. lemon juice
¾ tsp. kosher salt
2 slices cheddar cheese
1 split burger bun
2 tsp. butter
2 eggs

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

Related Content
Baked: Thai Red Curry Pizza

Baked: Sriracha Crackers

Baked: Brownie Cookies with Early Grey Glaze

Baked: Thai Red Curry Pizza

Monday, February 27th, 2017

022717_baked

 

My husband and I love the red curry pizza at Thai Pizza on The Loop. It’s exactly what it sounds like: Thai curry on pizza crust, held together by lots of cheese. If you think this sounds unappetizing, well, you’re wrong.

I decided to attempt my own version of Thai pizza with a simple homemade red Thai curry spread on a pre-baked pizza crust and smothered with lots of cheddar and mozzarella. The result is an umami-packed pizza with sweet pineapple bites amid the savory red curry.

 

Thai Red Curry Pizza
2 to 4 servings

1 13.5-oz. can coconut milk
3 heaping Tbsp. red curry paste
1 8-oz. package frozen bell peppers or Asian vegetable blend
Handful chopped mushrooms
1 Tbsp. Red Boat fish sauce
1 cup shredded or chopped cooked chicken
Handful chopped cilantro
Handful fresh or frozen pineapple chunks
Handful chopped Thai basil
2-3 cups shredded cheddar and mozzarella blend
2 prebaked 10- to 12-inch pizza crusts
Handful chopped green onions

• Preheat the oven to 400 degrees.
• In a large skillet over medium heat, whisk the coconut milk and red curry paste together until combined. Add the vegetables, mushrooms and fish sauce and simmer 10 minutes, until the sauce starts to reduce.
• Stir in the chicken, cilantro, pineapple and basil and simmer another 10 minutes, until the sauce has thickened and is no longer runny. Taste and adjust the flavors.
• Place the pizza crusts on a rimmed baking sheet. Evenly spread the curry atop each crust, then liberally cover each with cheese. Bake 20 minutes, until the cheese is melted and bubbling.
• Garnish with chopped green onions. Let cool slightly before slicing and serving.

 

Related Content
Frankenpizzas: 7 weirdly wonderful pies

Make This: Tiramisu Pizza

Baked: Butternut Squash Pizza

 

Baked: Sriracha Crackers

Thursday, February 23rd, 2017

022317_baked

 

Since I usually bake sweet cookies, I wanted to try my hand at savory crackers. The spicy Sriracha kick is nicely balanced with some coarse sugar sprinkled on top. It’s a simple, savory snack that’s great to have around when you’re feeling peckish.

 

Sriracha Crackers
Adapted from a recipe at The Fairy Kitchen
15 to 20 crackers

2 Tbsp. Sriracha
1 Tbsp. dark soy sauce
½ cup cream cheese
1/3 cup room-temperature salted butter
1 1/3 cup flour, plus more if needed
1 egg
1 Tbsp. coarse sugar

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Make the glaze by whisking together the Sriracha and soy sauce together in a small bowl. Set aside.
• In a large mixing bowl, combine the cream cheese and butter with a wooden spoon. Add the flour and the egg and stir to combine, then mix with your hands and form into a ball, adding more flour if the dough is too sticky.
• Transfer to a lightly floured work surface and flatten into a disc, then roll to ¼-inch thick.
• Use a cookie cutter to cut out desired shapes and place on the baking sheet, leaving about 1 inch between crackers. Bake 10 minutes.
• Brush each cracker with the Sriracha glaze and sprinkle with the sugar.
• Bake another 8 minutes, until the cracker bottoms are brown. Let cool completely on a wire rack to crisp before serving.

Related Content
Recipe: Goat Cheese & Crackers

Just Five: Pimento Crackers

Just Five: Honey Sriracha Wings

Baked: Brownie Cookies with Early Grey Glaze

Thursday, December 29th, 2016

010117_baked

 

I love to pair Earl Grey tea with chocolate. It’s flavored with bergamot, an Italian citrus that tastes somewhere between a lemon and an orange and smells a bit floral. I added bergamot extract and ground Earl Grey tea leaves to the powdered sugar glaze that tops these chewy brownie cookies. The result is a dense, almost fudgy cookie base with a sweet, lightly citrus glaze on top.

 

Brownie Cookies with Earl Grey Glaze
Adapted from a recipe at Smitten Kitchen
1 to 2 dozen cookies, depending on size

½ cup (1 stick) butter, softened
¾ cup granulated sugar
1 egg
½ tsp. vanilla extract
1½ cups flour
⅓ cup unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. kosher salt
¼ cup water, plus more to thin the icing
30 g. meringue powder*
½ Tbsp. corn syrup
½ tsp. bergamot extract
1 lb. powdered sugar
¼ tsp. ground Earl Grey tea leaves (from a teabag)

• In a large bowl, cream together the butter and sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat on low speed, scraping down the sides of the bowl as needed. Add the flour, cocoa powder, baking powder and salt and beat on low speed until well combined. Wrap the dough in plastic and chill at least 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Sprinkle a clean work surface with flour and roll the chilled cookie dough to ¼-inch thickness. Cut into desired shapes and place on the baking sheet.
• Bake 8 to 11 minutes, until the edges are firm and the center is slightly soft and puffed. Let cool completely on a wire rack.
• Meanwhile, make the glaze: In a medium bowl, beat together the water and meringue powder with an electric mixer on medium speed until frothy, about 1 minute. Add the corn syrup and bergamot and mix 5 seconds. Add the powdered sugar and tea leaves and mix on low speed. The mixture will be very stiff. Add water 1 splash at a time until the frosting has a toothpaste-like consistency.
• Transfer half the icing to a piping bag fitted with a round decorating tip. Carefully outline the cookies with the stiff icing.
• Transfer any icing remaining in the piping bag back to the bowl. Add water 1 teaspoon at a time until the icing reaches a glaze-like consistency. Frost inside the outlines as desired. Let dry for a few hours before enjoying.

*Meringue powder can be found at Kitchen Conservatory.

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2017, 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