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

Make This

Make This: Curried Turkey Waldorf Salad

Thursday, November 2nd, 2017

102617_makethis

 

Come November, all we can think about is The Bird. However, when we’ve had just about enough, often the bird still isn’t done with us. Curry some favor with this Indian-inspired Waldorf salad.

In a medium bowl, combine 2 cups diced or chopped cooked turkey, 1 cup diced Granny Smith apple, ¼ cup chopped cashews and ¼ cup chopped celery.

In a separate bowl, mix together 1 cup mayonnaise, 2 tablespoons chopped green onion, 1 tablespoon mild curry powder and 1 teaspoon lemon juice.

Pour the dressing over the salad and toss until coated. Serve on a bed of lettuce or with crackers or toast points.

For a slightly sweeter version of the dish, add 1 tablespoon Major Grey’s Chutney to the dressing.

Photo by Julia Calleo 

Dee Ryan is a longtime Sauce contributor who also writes Just Five. 

Related Content
• Make This: Leftover Turkey Cuban

• Make This: White Turkey Chili

• Sauce Magazine: November 2017

Make This: Fennel and Carrot Gratin

Monday, October 2nd, 2017

092817_makethis

 

The trick to a great gratin is uniformly sliced vegetables. Spend minimal time and energy by prepping this fantastic sweet and savory side dish with a mandoline.

Preheat the oven to 375 degrees. Use a mandoline to cut 3 fennel bulbs horizontally and 3 peeled large carrots diagonally into ¼-inch slices.

In an oiled shallow baking dish, layer a third of the fennel, then half of the carrots. Season with salt and pepper, and sprinkle with 1 teaspoon orange zest. Top with another third of the fennel, the remaining carrots, more salt and pepper, then the remaining fennel.

Sprinkle the top with ½ cup freshly grated pecorino, ⅓ cup panko breadcrumbs and 2 tablespoons fresh thyme. Drizzle with olive oil and bake until the vegetables are tender and the top is golden brown, a little more than 1 hour. Garnish with chopped fennel fronds. Serve hot or at room temperature.

Photo by Julia Calleo

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

Related Content
Sauce Magazine: October 2017

Make This: Trout Livornese

Recipe: Harissa Chicken

Make This: Trout Livornese

Friday, September 1st, 2017

083117_makethis

 

Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking.

In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes.

Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes.

Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous.

Photo by Julia Calleo

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

Related Content
Just Five: Zucchini Carpaccio 

Just Five: Red Hot Riplets Chicken Tenders

Make This: Summer Berry & Rosemary Jam

Make This: Summer Berry & Rosemary Jam

Tuesday, August 1st, 2017

080117_makethis

 

Gather ye berries while ye may for this simple, sweet jam.

Place 24 ounces total mixed blackberries, raspberries, blueberries and quartered strawberries in a large pot with 3 tablespoons lemon juice, 3 tablespoons sugar, 2 tablespoons water and 1 tablespoon fresh chopped rosemary, then crush the berries with a potato masher.

Cook over medium heat, stirring occasionally with a wooden spoon and scraping the bottom, until thickened, about 40 minutes.

Transfer the jam to sterile glass jars, leaving a little room at top, seal and let cool, then refrigerate.

Use within 3 weeks on toast with ricotta, served with cheese and crackers, as a decadent sauce on duck or pork, or freeze up to 6 months.

Photo by Julia Calleo

Make This: Grilled Mussels Packets

Saturday, July 1st, 2017

MakeThis_Jul17

 

It’s summer. Do not, I repeat, do not turn on your oven. Prepare a gas or charcoal grill for medium, direct heat. Stack 2 18-inch heavy foil sheets on a work surface.

In the center of the foil, place 1 cup ¾-inch diced new potatoes, 6 mussels, 4 2-inch pieces shucked corn on the cob, 1 quartered hot Italian sausage link or chorizo, ½ cup thinly sliced fennel bulb, 1 tablespoon butter, 1 teaspoon tomato paste and ½ teaspoon each freshly ground black pepper, garlic powder, kosher salt and smoked paprika.

Pull up the sides of the foil and pour in ½ cup white wine. Seal the packets by bringing up opposite sides of the foil and tightly folding them down, leaving a bit of room for the mussels to open. Fold the two ends closed and grill about 10 minutes.

When the mussels have opened, remove and let rest 5 minutes. Serve with grilled bread.

Photo by Julia Calleo

Make This: Summer Clafoutis

Thursday, June 1st, 2017

MakeThis

 

Somewhere between a fruit-filled pancake and a custard, clafoutis can be drizzled with syrup for brunch or topped with ice cream for dessert.

Preheat the oven to 325 degrees. In a medium bowl, whisk together 1 cup whole milk, 3 eggs, ½ cup sugar, 2 tablespoons lemon juice, 1 tablespoon lemon zest and ½ teaspoon almond extract. Stir in ½ cup flour, then pour the batter into a buttered cast-iron skillet or pie pan.

Sprinkle 2 cups blueberries over the top and bake until puffy and light brown, 35 to 40 minutes. Let cool 10 minutes, dust with powdered sugar and serve. 

Customize your clafoutis: Use halved cherries, seasonal berries, chopped peaches or quartered figs. Try pears, apples or grapes in the fall, or throw in chocolate chips and cinnamon year-round.

Photo by Julia Calleo

Related Content
Sauce Magazine: June 2017

• Make This: Arepas

Just Five: Red Hot Riplets Chicken Tenders

Make This: Arepas

Monday, May 1st, 2017

050117_makethis

 

This tortilla-pancake lovechild can be sliced and filled or topped with just about anything.

In a medium bowl, combine 2 cups warm water, 1 tablespoon vegetable oil and 1 teaspoon kosher salt and stir until the salt dissolves. Gradually add 2 cups masarepa (arepa flour, available at most international groceries), stirring constantly 1 minute. Cover the bowl with a towel and let rest 10 minutes.

Divide the dough into 8 equal portions and shape into 5-inch patties, ½-inch thick.

Heat a 12-inch cast-iron skillet over medium-high heat, brush lightly with vegetable oil, add 4 arepas and cook until golden brown with some charred spots, 4 to 5 minutes per side. Let cool on a wire rack and repeat with the remaining arepas.

Top with:
• Butter and agave

• Guacamole and cojita cheese

• Black beans and hot sauce

• Carnitas or barbacoa

• Nutella and crushed peanuts

 

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who also writes the online recipe column, Just Five.

Related Content
Sauce Magazine: May 2017

Just Five: Pork Chops with Peppers Confit

Make This: Speedy Mac n Cheese

Make This: Speedy Mac and Cheese

Saturday, April 1st, 2017

040117_makethis

 

There’s a happy medium between the blue box and a fussy bechamel. Thanks to some inspiration from Serious Eats, gourmet mac and cheese just made the weeknight menu. To a medium saucepan, add 1½ cups elbow macaroni and enough water or stock to just cover the pasta, about 2½ cups. Bring to a boil over medium-high heat, stirring frequently until almost all the liquid is absorbed, 6 to 7 minutes. Stir in 1 12-ounce can evaporated milk and bring back to a boil. Stir in 1½ cups grated sharp cheddar and ¼ cup grated Parmesan until completely melted and smooth, about 2 minutes. Serve immediately.

Photo by Julia Calleo

Related Content

Make This: Shrimp Roll

• Just Five: Guinness Beer Bread

Just Five: Onion Jam

Make This: Spicy Shrimp Cocktail

Wednesday, March 1st, 2017

makethis_mar17

 

Skip the boring ketchup stuff and whip up this creamy, spicy-sweet sauce next time you’re shrimp cocktailing. In a large stockpot over high heat, bring 6 cups water, ½ lemon, 2 bay leaves and 1 tablespoon kosher salt to a boil. Meanwhile, prepare an ice bath. Add 1 pound medium thawed or fresh shrimp to the boiling water and cook 1½ to 2 minutes, until pink and opaque. Transfer the shrimp to the ice bath and let cool 5 minutes. Meanwhile, whisk together ½ cup sour cream, 1 teaspoon honey, 1 teaspoon hot sauce, 1 teaspoon lime juice and ½ teaspoon cumin in a small bowl. Stir in 1 tablespoon minced green onions. Remove the shrimp from the water bath and serve with the dipping sauce.

Photo by Julia Calleo

Make This: Tiramisu Pizza

Wednesday, February 1st, 2017

012616_makethis

 

Live la dolce vita with this tiramisu-inspired dessert pizza. Preheat the oven to 350 degrees. On a powdered sugar-dusted work surface, roll 1 pound prepared pizza dough into a ½-inch-thick round. Bake on a lightly oiled pizza pan 12 to 15 minutes, until cooked through. In a small bowl, mix 1 cup espresso and 1 tablespoon dark rum. Poke the crust all over with a fork and brush with the espresso mixture. Let cool completely. In the bowl of a stand mixer fitted with the whisk attachment, beat together ⅓ cup sugar and 3 room-temperature egg yolks 6 minutes on high speed. Add 8 ounces mascarpone and mix 2 minutes. Spread the mascarpone mixture over the crust and dust with cocoa powder before serving.

Photo by Julia Calleo

Related Content
Sauce Magazine: February 2017

Make This: Savory Granola

Make This: Thai Noodles with Gai Lan

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