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Oct 28, 2016
Intelligent Content For The Food Fascinated
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Make This

Make This: Apple-Burrata Salad

Tuesday, October 25th, 2016



Cabbage, apples and creamy burrata cheese come together for a sophisticated spin on a humble salad. In a large bowl, whisk together ¼ cup lime juice, ¼ cup olive oil, 2 tablespoons maple syrup and a few drops of hot sauce. Add a 10-ounce bag of shredded green cabbage, 1 thinly sliced Pink Lady or Granny Smith apple and ¼ cup chopped fresh dill. Toss well to combine. Top the salad with a 4-ounce ball of room-temperature burrata and slice it into quarters, allowing the cheese to seep out and mix with the dressed salad. Sprinkle with ¼ cup chopped toasted walnuts and serve.


-photo by Greg Rannells

Make This: Halibut with Asian Salad

Tuesday, August 2nd, 2016



Throw together this light summer dish just for the halibut. Preheat the oven to 450 degrees. In a medium bowl, whisk together ¼ cup soy sauce, 3 tablespoons lime juice, 3 tablespoons rice vinegar, 2 tablespoons grated ginger, 2 tablespoons vegetable oil, 1 tablespoon sesame oil and 1 teaspoon sugar. Reserve ¼ cup dressing and set aside. Place 2 8-ounce halibut fillets and the remaining dressing in a zip-close bag, then seal and refrigerate 15 minutes. Meanwhile, trim 1 English cucumber, peel to create wide ribbons and place in a medium bowl with 3 peeled and diced peaches and any collected juices, ½ cup torn cilantro, the reserved ¼ cup dressing, 3 chopped scallions and ½ teaspoon minced Serrano pepper. Toss to combine and set aside. Place halibut on a parchment-lined baking sheet and bake 12 to 14 minutes, until cooked through. Divide the salad between 2 plates and top with the halibut.


-photo by Greg Rannells

Make This: No-Churn Matcha-Coconut Ice Cream

Thursday, July 7th, 2016


With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds. In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder* and ⅔ cup sweetened condensed milk. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream at medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours. Stir in 1 cup coarsely chopped fresh or frozen cherries, cover and freeze 5 hours, preferably overnight.

*Known for its antioxidant properties, matcha is green tea leaves ground into a fine powder. Global Foods Market, globalfoodsmarket.com

-photo by Greg Rannells 

Make This: Strawberry-Cucumber Salad

Tuesday, June 21st, 2016



Perfect for a summer brunch or as a steak dinner side, this salad’s sweet-tart dressing complements the berries and cucumber like a string of pearls with a seersucker sundress. In a medium bowl, combine 1 pint thinly sliced strawberries, 1 peeled and thinly sliced English cucumber and ½ cup chiffonaded basil. In a small bowl, stir together ½ cup creme fraiche*, 1 teaspoon lemon juice, ½ teaspoon honey and ½ teaspoon lemon zest. Drizzle the dressing over each salad and top with ¼ cup chopped toasted hazelnuts, evenly divided among the salads.

*To make your own creme fraiche, combine 1 cup cream and 1 tablespoon buttermilk in a glass jar. Cover and store in a warm spot 8 to 24 hours, or until thickened. Refrigerate and use within 12 days.


-photo by Greg Rannells

Make This: Shrimp Roll

Friday, May 6th, 2016



Downside to not living by the ocean: no ocean. Upside to not living by the ocean: We don’t have to fight the seagulls for these sandwiches. In a large pot, bring 8 cups water plus 2 tablespoons Old Bay seasoning or salt to a boil. Remove from heat and add 1 pound medium peeled and deveined shrimp. Cover and let sit 3 minutes. Prepare an ice bath. Drain the shrimp and submerge in the ice bath to cool. In the bowl of a food processor, combine 2 egg yolks, 1 tablespoon Dijon mustard, 1 clove garlic, ¼ cup fresh basil, 2 tablespoons lemon juice and 1 teaspoon horseradish. Pulse to combine. With the processor running, drizzle 1½ cups olive oil until a thick aioli forms. Roughly chop the shrimp and toss with ½ cup chopped celery and the aioli. Pile on 4 toasted hot dog buns or potato, brioche or Kaiser rolls brushed with melted butter and top with sliced tomato and lettuce.


-photo by Greg Rannells 

Make This: Matzo Brittle

Saturday, April 23rd, 2016



When the Passover dishes are put away and all that’s left is a lonely half box of matzo, whip up this simple treat. Preheat the oven to 350 degrees. Line a baking sheet with foil and top with parchment paper. Break 4 matzo crackers into chunks and spread evenly on the baking sheet. In a saucepan over medium-high heat, stir together 1 stick unsalted butter and 1 cup dark brown sugar until the mixture begins to boil. Stir constantly 2 minutes until thickened. Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon kosher salt. Quickly cover the matzo with the mixture. Bake 10 minutes, then immediately scatter 1½ cups semi-sweet chocolate chips on top. Let stand 1 minute. Spread the melted chocolate across the surface and sprinkle with a pinch of salt and ⅓ cup toasted coconut or chopped nuts. Let cool, then break into pieces. It’s a mitzveh!

-photo by Greg Rannells

Make This: Dukka-Crusted Lamb Chops

Wednesday, March 9th, 2016



Dukka (pronounced DOO’-kah) is a blend of nuts, seeds and spices found in Egyptian cuisine that makes a rich, crunchy crust for cooked meat or fish. Place ½ cup salted and roasted pistachios, 1/3 cup toasted sesame seeds, 2 tablespoons coriander, 2 teaspoons cumin and 1 teaspoon black pepper in a food processor and grind until fine. Season 8 trimmed 3-ounce lamb chops with kosher salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and add half the lamb chops to the pan. Cook 3 minutes per side, until medium-rare. Transfer chops to a plate and tent with foil, then cook the remaining chops. Dredge the cooked lamb chops in dukka to coat both sides, place on a plate and drizzle each with 1 to 2 tablespoons pomegranate molasses.

-photo by Greg Rannells

Make This: Cajun Pasta

Monday, February 8th, 2016



St. Louisans find their inner Cajun each year at Mardi Gras, but we also have a strong Italian heritage. Combining these two culinary juggernauts is as simple as this dish. To a large skillet over medium heat, add 2 tablespoons olive oil, then saute 1 small chopped onion, 1 sliced green bell pepper, 1 sliced red bell pepper, 2 cloves minced garlic, 12 ounces thinly sliced andouille sausage and 2 tablespoons Cajun seasoning* until the onions become translucent, 3 to 4 minutes. Stir in 1 cup white wine and 2 tablespoons tomato paste, then cook until the sauce reduces by half, about 3 minutes. Add 1 pint heavy cream, bring to a low boil then turn down the heat to low and let the sauce reduce about 5 minutes. Meanwhile, prepare 1 pound farfalle or campanelle pasta according to package directions. Taste the sauce and adjust seasoning if needed, then remove from heat. Add the cooked pasta to the sauce and toss to coat. Serve topped with Parmesan cheese.

*To create your own version of Cajun seasoning “Bam!” combine ¼ cup smoked paprika, ¼ cup kosher salt, 2 tablespoons each freshly ground black pepper, ground white pepper, garlic powder, onion powder, 1 tablespoon each thyme, cayenne, brown sugar, and 1 teaspoon each turmeric, cumin, mace and celery salt.

-photo by Greg Rannells

Make This: Gin and Juice Scallops en Papillote

Friday, January 1st, 2016



Is your mind on your money and your money on your mind? Cook with gin and juice, and you’re bound to feel like a rap star. Preheat the oven to 450 degrees. In a large bowl toss together 1 cup thinly sliced fennel, ½ cup thinly sliced leeks, ½ cup thinly sliced red onion, 1 cup baby spinach, 1 tablespoon plus 1 teaspoon olive oil, 1 tablespoon plus 1 teaspoon gin, the juice of 2 small oranges, and kosher salt and freshly ground black pepper to taste. Fold 4 15-by-15-inch squares of parchment paper in half and cut off the unfolded edges to make half-heart shapes. Unfold the hearts and divide the vegetables evenly on 1 side of each heart, leaving about a 1 ½-inch border, then top with 2 large sea scallops. Working from the end, tightly fold the edges to seal. Repeat with the remaining parchments. Bake on a sheet pan 13 minutes, then remove from the oven and let rest 2 to 3 minutes before serving.


– photo by Greg Rannells

Make This: Salmon with Red Curry Sauce

Tuesday, December 15th, 2015



Skip carry-out curry. Velvety red curry sauce doesn’t require much at-home effort to earn its complex, rich flavor. Preheat the oven to 425 degrees. In a medium saucepan over medium heat, warm 1 tablespoon oil. Whisk in 1 to 1½ tablespoons red curry paste and cook 30 seconds, stirring constantly. Whisk in 1 14-ounce can coconut milk, 2 tablespoons brown sugar, 1 tablespoon fish sauce and the zest and juice of 1 lime. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer 5 minutes. Remove from heat and set aside. Place 4 5-ounce salmon fillets skin-side down on a foil-lined baking sheet, then sprinkle with kosher salt and freshly ground black pepper to taste. Bake 8 to 12 minutes, until the salmon is still slightly pink in the center. Then, remove the skin by sliding a thin spatula between the skin and the flesh, and transfer each fillet to a plate. Top the salmon with curry sauce and serve alone or with jasmine rice.

-photo by Greg Rannells

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