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Nov 30, 2015
Intelligent Content For The Food Fascinated
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Make This

Make This: Tropical Pancakes

Tuesday, October 27th, 2015



Put down that breakfast bar. This tropical, gluten-free spin on the banana-based pancake fad proves there’s always time for a homemade, healthy morning nosh. In a medium-sized bowl, whisk 1 egg and 1 ripe banana until combined. Stir in 1 tablespoon shredded unsweetened coconut, ½ teaspoon pure vanilla extract, a pinch of baking powder and a pinch of kosher salt. In a skillet over medium heat, melt a pat of butter and spoon about 2 tablespoons batter per pancake into the pan. Cook until golden brown and flip carefully with a thin spatula, about 1 minute per side. Top with equal parts maple syrup and crushed pineapple and serve.

-photo by Greg Rannells  

Eat This: Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery

Saturday, September 19th, 2015



We love a classic Margherita as much as the next pizza aficionado, but sometimes we need a pie unabashedly piled high with toppings. The Jalapeno Sausage Pizza at Peel Wood Fired Pizza and Brewery sees a hand-tossed crust smeared with Parmesan cream sauce followed by cheddar-jalapeno sausage, bacon and dollops of smoked mozzarella crowned with the sweet heat of bread-and-butter jalapenos. It’s a multicultural, all-American slice of gooey, fiery, meaty bliss.

-photo by Carmen Troesser

Make This: 3-Minute Honey-Almond Cake

Saturday, September 19th, 2015



Sometimes, it’s all you can do to throw stuff in a cup and nuke it. Make someone’s day a touch sweeter in minutes with this mug cake. Whisk together 4 tablespoons flour, 2 teaspoons sugar, ¼ teaspoon baking powder, 3 tablespoons milk, 1 tablespoon honey, 2 teaspoons vegetable oil and ½ teaspoon almond extract in a coffee mug. Gently fold in 1 tablespoon sliced almonds and 1 additional teaspoon honey. Microwave 1 minute. If still wet, microwave 15 more seconds. Serve warm.

-photo by Greg Rannells

Make This: Shrimp Saganaki

Monday, August 17th, 2015




This traditional Greek dish can serve as an appetizer or light meal. The briny feta and olives are a perfect complement to the tomato-laden shrimp and best of all, there’s only one pan to clean. Start by heating ¼ cup olive oil in a large skillet over high heat. When the oil begins to shimmer, add 1 cup thinly sliced shallots and saute 2 to 3 minutes. Add 1 pound peeled, deveined, butterflied shrimp, 2 cups halved cherry tomatoes and ½ cup pitted, coarsely chopped kalamata olives. Reduce heat to medium, stir, cover and cook 2 to 3 minutes. Remove from heat, stir in 1/3 cup chopped fresh dill, 4 ounces feta cheese and a squeeze of lemon juice. Serve with crusty bread or atop couscous.

-Photo by Greg Rannells

Make This: Beef Kebabs

Sunday, July 19th, 2015



This cookery love story is as old as time: Fire marries meat, and everyone celebrates. To make beef kebabs, begin by soaking 6 bamboo skewers in water. Meanwhile, prepare a charcoal grill for medium-high, direct heat or heat a gas grill to medium-high. In a bowl, make a rub by combining ¼ cup ground coffee, ¼ cup Dutch-processed cocoa powder, 2 tablespoons chipotle chili powder, 2 tablespoons brown sugar, 2 tablespoons kosher salt, 1 tablespoon cumin, 1 teaspoon cinnamon and 1 teaspoon freshly ground black pepper. Cut a 2-pound tri-tip steak into 1½-inch cubes and liberally distribute the rub over the meat, coating all sides. Thread 3 to 4 cubes of meat on each skewer. Grill the kebabs 3 minutes per side. Remove from heat and tent loosely with foil 15 minutes before serving.

-photo by Sherrie Castellano 

Make This: Grilled Halloumi

Sunday, June 14th, 2015



We love halloumi for its tangy, salty flavor, but the magic happens when this semi-firm Greek cheese meets a bit of heat. Whether grilled or pan-seared, halloumi holds its own against high temps, the crust turning golden brown and the interior becoming soft and chewy. Get to know one of the most grill-worthy cheeses. Cut 8 ounces halloumi cheese into ½-inch cubes. Pat dry with a paper towel. Place 2 tablespoons olive oil in a heavy skillet over medium-high heat. When the oil is hot, add the cheese and sear until browned on both sides and soft on the inside, about 2 minutes per side. Transfer to a paper towel-lined plate and let cool.  

Halloumi takes well to the grill, too. Prepare a charcoal grill for medium-hot, direct heat or heat a gas grill to medium-high. Oil the grate, cut the cheese into ½-inch slabs instead of cubes, and grill until the bottom has a crispy brown crust with grill marks. Flip and repeat on the other side. For a tasty appetizer, toss grilled halloumi with diced red onion and watermelon and garnish with fresh mint.

-photo Sherrie Castellano 

Make This: Peas and Pancetta with Tortellini

Tuesday, May 26th, 2015



Peas and pancetta are a timeless Italian combination. Here, the duo gets a dash of French flavor that’s nothing less than magnifique. Prepare 1 pound cheese tortellini according to package instructions. Set aside. Meanwhile, in a large skillet over medium heat, cook ½ cup diced pancetta until crispy, about 4 minutes. Add 1 thinly sliced small shallot and saute 1 minute. Add ¼ cup fresh orange juice and 1 tablespoon orange zest. Raise the heat to medium-high, add 2 cups fresh peas and simmer until tender, about 3 minutes. Remove from heat, stir in 2 tablespoons chopped fresh tarragon, 2 tablespoons chopped fresh mint and 1½ tablespoons butter. Season with salt, if desired. Toss with the tortellini and serve immediately.


-photo by Sherrie Castellano




Make This: Fried Bolgona Sandwich

Sunday, March 22nd, 2015



A fried bologna sandwich is not highfalutin food, but every now and again, it’ll cure what ails you. In a nonstick skillet over medium-high heat, brown an onion sandwich bun, cut sides down, 2 minutes. Remove the bun and set aside. Cut four ¼-inch slits at the edges of a ¼-inch-thick slice of bologna to prevent it from curling while frying. Over medium-high heat, warm 1 tablespoon canola oil in the skillet. Cook the bologna until the bottom is nicely browned, then flip and cook 1 minute more. Remove and set aside. Crack an egg into the skillet and season to taste with freshly ground black pepper. Fry the egg 1 minute, flip and cook to desired doneness (we like a runny yolk). In a small bowl, whisk together 1 tablespoon mayonnaise, 1 teaspoon sweet pickle relish, 1 teaspoon stone-ground mustard and ¼ teaspoon freshly grated horseradish. Spread the mayo mixture on the toasted bun. Place the cooked bologna on top, followed by the fried egg. Top with the bun and serve immediately.


-photo by Carmen Troesser

Make This: Chocolate Meringue Cups

Sunday, February 8th, 2015



Float on cloud nine this Valentine’s Day with light, airy meringues. In a blender, beat 4 egg whites with 1/8 teaspoon cream of tartar and a pinch of salt on high speed 1 minute, until soft peaks form. Mix in 1 cup superfine sugar, 1 tablespoon at a time. Stop the mixer and sift ¼ cup natural cocoa* over the meringue, then beat on low-medium speed until combined. Add 1 teaspoon each white vinegar and vanilla extract, and beat on high speed 1 minute, until the meringue is glossy. Drop the meringue by the heaping tablespoonful onto a parchment-lined baking sheet. Using a spoon, make an indent in the center of each meringue. Bake 2 hours at 225 degrees. Let cool completely on the baking sheet. Blend 1 cup heavy whipping cream on high, 2 to 3 minutes, until soft peaks form. Add ½ cup mascarpone cheese, 2 tablespoons superfine sugar and ½ cup whole raspberries and mix 30 seconds on high speed. Spoon 2 tablespoons whipped cream in each meringue cup and top with diced kiwi.

*Only use natural, non-alkalized cocoa (such as Hershey’s, Nestle or Scharffen Berger) for the meringue. The alkali in Dutch-processed cocoa will turn the meringue to liquid.

Make This: Miso Soup

Sunday, January 4th, 2015



And Zen there was soup. This healthy miso soup is so quick and easy to make, you’ll barely have time to do a sun salutation and chant “om” before it’s time to eat. Soak 2 tablespoons wakame* seaweed in 1 cup cold water. Meanwhile, whisk ¼ cup red or white miso paste with 1 cup hot (not boiling) water and set aside. In a medium saucepan, boil 4 cups water. Steep 3 bags instant dashi 3 minutes, then remove and discard dashi bags. Add ½ cup frozen, shelled edamame and cook over medium-high 3 minutes. Stir in 8 medium, raw peeled and deveined shrimp and ½ cup firm tofu cut into ½-inch cubes. Drain the wakame, squeezing to remove excess water, and add to the pot. Remove the pot from heat and stir in the miso mixture. Divide among 4 bowls and garnish with sliced scallions and toasted sesame seeds.

*Wakame, miso paste and instant dashi bags available at Global Foods Market.
-photo by Greg Rannells

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