Wasabi peas are a great snack. Problem is: I despise the flavor of wasabi. Instead, I strain and rinse a can of chickpeas and let them dry for a few hours on layers of paper towels. Then, I spread them out onto a lined baking sheet, toss them in a tablespoon or 2 of olive oil, some cumin, nutmeg, cinnamon and a little kosher salt, and roast them in a 400-degree oven until they’re golden and super crispy, about 30 to 40 minutes. They’re great atop salads like this one, in your desk as a workday snack or even as a bar snack at your next cocktail party.
When temperatures climb past 90, finishing a 2- or 3-mile run can feel like returning from the surface of the sun. So I fill a Mason jar with water, drop in a few slices of cucumber and lemon, screw on the lid and pop it in the fridge. When I return from running all hot and sweaty, I have a cold and refreshing beverage that’s scented with the fresh flavors of the season. Don’t have Mason jars? Make your summer-ready water in a pitcher, carafe or even a plain old drinking glass. And feel free to swap out lemons for oranges, cucumber for fresh mint leaves, or any other infusions you’re craving.
I’m a whiskey-on-the-rocks kind of girl, so recipes have never been required for happy hour at my house. But lately I’ve been basking in Manhattans everywhere I go, and I’m finally ready to start stirring them up at home. An avid cookbook collector, I can’t wait to add Vintage Cocktails to my at-home bar. With all the classic gin and whiskey recipes I could ask for, it’s a great read for the novice at-home bartender. And thanks to the sleek cover, vibrant pictures and quirky handwritten typeface, it will look great on my newly minted butler’s tray.
{Maple Bacon Pork Pizza at Peel Wood Fired Pizza}
Peel Wood Fired Pizza has turned blazing-hot since opening its doors in late 2009. The popular pizzeria, included in a tour of Edwardsville in this month’s issue of Sauce, has announced that it is opening a second location.
Peel No. 2 will make its home in a two-story historic building at 104 S. Cherry St., in O’Fallon, Ill. The restaurant’s owners, Brandon Case and Patrick Thirion, will be restoring both levels of the 1903 building, according to Peel general manager Shane Overton. The first floor will house the main dining area and the kitchen, while the second floor will be transformed into a bar and lounge. As for the menu, Overton, who will become general manager at the O’Fallon location once the renovation is completed, stated that there will “probably be some different items at each location” and that details are still being decided. Look for doors to open within the next 8 to 10 months.
In the meantime, you can follow Peel’s progress on Facebook.
— Photo by Jonathan Gayman
Ever since a photo of this has been floating around the Internet, I’ve been obsessed. It’s a cake recipe that magically produces a layer of custard in the middle while baking.
Earl Grey and lavender are two flavors that are simply lovely together. Earl Grey tea is comprised of black tea with a hint of bergamot, a citrus fruit similar to oranges. I added some bergamot extract to up the flavor, but orange oil or zest would also be great. You can also just skip the tea or swap it out for another.
Needless to say, this smelled unbelievable as it was baking.
Magic custard cake is mild and not too sweet, making it ideal to serve with fresh fruits. Toss some berries in lemon and sugar, and serve them on the side with hot tea for a dessert that’s both impressive and simple.
Earl Grey Magic Custard Cake
Makes 1 8-by-8-inch square cake
Adapted from a recipe originally published on whiteonricecouple.com
2 cups milk
2 Earl Grey tea bags or 2 scoops loose-leaf Earl Grey tea
1 Tbsp. dried lavender flowers (available here)
4 eggs, separated
¾ cup granulated sugar
4 oz. butter, melted
1 Tbsp. lemon juice plus more to taste
2 tsp. lemon or orange zest
1 tsp. bergamot extract or orange extract (available here)
1 cup all-purpose flour
1/8 tsp. salt
Powdered sugar for dusting
Fresh strawberries
• Pour the milk into a saucepan and bring to a simmer over medium-low heat. Add the tea and lavender flowers, and cover with a lid. Let steep for 30 minutes, then discard the tea leaves/bags and the flowers. Remove from heat and set the milk aside at room temperature.
• Preheat the oven to 325 degrees, and grease an 8-by-8-inch baking pan.
• Using an electric mixer, beat the egg yolks and sugar on medium-high speed until light in color, about 1 minute.
• Add in the melted butter, 2 teaspoons of lemon juice and the lemon zest. Stir in the extract until combined.
• Stir in the flour and salt, and then whisk in the milk. It’s best to whisk the milk by hand so it doesn’t splash everywhere.
• In a separate, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
• Gently fold in 1/3 of the egg whites into the batter until there are no white streaks. Repeat this process, folding in the remaining egg whites in 2 batches.
• Pour the batter into the greased baking pan. Bake until the top of the cake is golden, about 45 to 50 minutes. Let cool completely.
• Sift powdered sugar over the top of the cake and slice.
• Sprinkle a little powdered sugar and drizzle some fresh lemon juice over fresh strawberries.
• Serve the cake with the sweetened strawberries.
— Photo by Amrita Rawat
The space at 4001 Utah St., in the Tower Grove South neighborhood has been vacant ever since the St. Louis Tea Room closed in the latter part of 2010. No longer. Tower Grove residents Mike Dudley and Eric Hall purchased the building at the corner of Utah Street and Roger Place last year and have turned it into Annie Moons Bakery and Cafe. When doors were unlocked in late March, the bakery-cafe was only open on the weekends, but Annie Moons has since transitioned to its regular hours of operation and is now open daily.
Annie Moons offers a full line of baked goods and coffee drinks (featuring local roaster Chauvin Coffee) and fruit smoothies, with Excel sodas coming soon. All baked products – from muffins to scones and even its almond milk – are prepared fresh from scratch daily, using as many locally sourced ingredients as possible. Among its rotation of sweet morning treats and afternoon pick-me-ups, Dudley stated that the oatmeal-almond-raisin-date muffin was not to be missed, and mentioned that the tropical scone featuring fresh papaya, mango and pineapple was fast becoming popular. Among savory options, look for breakfast and lunch burritos, quiche, salads, sandwiches and fruit cups. A full brunch buffet is available every Sunday, beginning at 11 a.m. The cafe even caters to dog-lovers, with its “barkery” baking up six varieties of dog treats that are all corn-, wheat- and soy-free.
The bakery-cafe has seating for 45 and will soon have patio seating available out front. Annie Moons is open weekdays from 6 a.m. to 2 p.m., and on weekends from 8 a.m. to 4 p.m.
Last night was a late night. I was at the office until around 10 p.m., drove through what felt like a hurricane and arrived home weather-beaten and starving. Luckily, I found some takeout in the fridge and the energy to make Nigella Lawson’s One-Step No-Churn Coffee Ice Cream, although it didn’t require much energy at all. It literally took 7 minutes to make the ice cream base and stick it in the freezer.
Full disclosure: I have been a fan of Nigella Lawson for years, because so many of her recipes are easy and I’ve had success with them. In her newest book, Nigellissima: Easy Italian-Inspired Recipes, she applies her signature style – “Recipes that excite the imagination without stressing the cook” – to dishes like: Shortcut Sausage Meatballs and Spaghettini with Lemon & Garlic Breadcrumbs. But I wanted to try out her ice cream recipe. I’ve watched her make various no-churn ice creams over the years from bitter orange to pomegranate that don’t require making a custard, which can be a pain, or an ice-cream maker. This last part is exceptionally great, because most people don’t have one.
The recipe was really easy, the longest step being making the whipped cream, which I did in a stand mixer. The ice cream turned out wonderfully, with a strong coffee flavor from the liqueur and espresso powder, and a velvety richness from the condensed milk. This book has a plethora of low-maintenance dishes like this one, making it awesome for cooking for a crowd – or even at 11 o’clock at night when whipping up a dish by yourself is the last thing you want to do.
One-Step No-Churn Coffee Ice Cream
Makes 1 pint
2/3 cup sweetened condensed milk
2 Tbsp. instant espresso powder
2 Tbsp. espresso liqueur
1¼ cups heavy cream
1-pint airtight container
• Put the condensed milk in a bowl and stir in the espresso powder and liqueur.
• In a separate bowl whisk the cream until it reaches soft peaks.
• Fold the cream into the condensed milk mixture, then pour this gorgeous cafe-late-colored airy mixture into an airtight container and freeze for 6 hours or overnight.
• Serve straight from the freezer.
Who makes your favorite ice cream in town? Tell us in the comments section below for a chance to win a copy of Nigellissima. We’ll announce the winner in next week’s By the Book column.
And now, we’d like to congratulate Mary, whose comment on last week’s By the Book column has won her a copy of Cindy’s Supper Club. Mary, keep an eye out for an email from the Sauce crew.
{Second from left: Patrick Connolly, executive chef at Basso}
Wood-fired pizzas and bowls of steaming house-made pasta reinforce pseudo Italian-style cocktails at Basso, the boisterous and continuously packed gastropub burrowed below The Restaurant at The Cheshire. An upscale, casual spot where the flames of wall-mounted gas lamps crackle and illuminate an Old World charm, Basso is best enjoyed as a late-evening drinking and dining spot.
Read the rest of Matt Berkley’s Nightlife review of Basso here.
— Photo by Jonathan Gayman
The Grove is a hopping place in the evening, but with a new coffeehouse set to open this summer, the neighborhood can expect more of a daytime buzz. Rise will makes its home at 4180 Manchester Ave., on the same block as the new nightclub Honey and the restaurant and craft cocktail watering hole Sanctuaria. Rise, a project by owner Jessie Mueller, will focus on serving sustainable sustenance – with fair trade, organic coffee by local roaster Goshen Coffee, and baked goods from Kaylen Wissinger’s recently opened sustainable bakeshop Whisk.
“I was looking to create a daytime place for The Grove,” said Mueller, whose background is in the field of social work, specifically in community building. “To me, coffee is community. That’s what brings people together.”
Rise will be a two-story coffeehouse, including a brew bar and approximately 15 seats on the first floor. The upper level will feature soft seating in a front area; the back area will house a craft table, a chalk wall, toys and other creative play options for children.
Although Mueller does not have a background in the world of coffee, she noted that, in preparation to open a brew bar that uses a variety of new age brewing methods, she has been working closely with Goshen Coffee as well as learning intricacies of the craft from local coffeehouses like Sump and The Mud House. In addition, she traveled to Portland, Ore., to research its coffee scene and receive further hands-on training.
The coffeehouse is expected to open in August, although folks craving a jolt of java (or beer) can stop in on Sat., June 1, when Rise participates in Indie Hop, an annual event that showcases the unique flavors of businesses in The Grove as well as Cherokee Street. When Rise does open, its hours are expected to be 7 a.m. to 4 p.m., Tuesday through Sunday. Mueller noted that she would eventually like to expand her hours of operation into the evening. Rise’s website is currently under construction and is scheduled to launch within the next two weeks. In the meantime, you can follow its progress on Facebook.
Part of our mini-tour through Paris, London and Dublin involved a little reprieve into the countryside with a two-night stay in Bath. In Bath, the pace was slower, there weren’t so many cars to dodge and we never had to hop on and off The Underground. Yet, there was still a plethora of history and architecture to admire every day — and delicious food to eat!
My favorite place was a little tea room called Bea’s, which was recommended to us by a local resident. When we walked in, it was like stepping back into the 1940s: lots of vintage lace and embroidered tablecloths, a mixed assortment of vintage teacups and saucers stacked on tea carts and comfort food that was simple but flavorful.
We ate many things during that visit, but what left a lasting impression on me was the soup. Big chunks of carrot and potato simmered with herbs and spices in a light vegetable broth that wasn’t too heavy for these suddenly spring-turned-summer nights. In my version, I couldn’t help but add a slew of other vegetables too, but the final feel of the dish stays true to its inspiration.
Summery Spring Vegetable Soup
Makes 6 to 8 servings
5 cups vegetable stock
2 medium unpeeled potatoes (any kind you prefer), halved and sliced
1 large unpeeled carrot, sliced
¼ cup uncooked brown rice
2 Tbsp. butter
1 leek, sliced
8 oz. white button mushrooms, sliced
1 tsp. dried thyme
Salt and freshly ground black pepper to taste
10 stalks asparagus, tough ends removed, sliced in 1-inch pieces
2 cups chopped spinach
3 cups milk
• In a large pot, bring the vegetable stock to a boil. Add the slices of potatoes and carrots and the rice. Reduce to a simmer and cover.
• Cook until potatoes are just tender, about 15 minutes.
• Meanwhile, in a large pan, melt the butter over medium heat. Add the slices of leeks and mushroomss and the thyme. Season with salt and pepper to taste. Saute the vegetables until just tender, and then add the entire contents of the pan plus the asparagus and spinach to the potato-carrot mixture in the pot.
• Add the milk, and season again with salt and pepper to taste.
• Simmer, uncovered, for another 30 minutes, stirring occasionally.
• Serve in bowls with slices of crusty bread.
Are you a vodka fanatic or a vodka skeptic? Whichever side you sit on, Battle of the Bartenders, taking place this evening at Three Sixty rooftop lounge, should interest you. If you snub your nose at vodka, the cocktails being concocted by some talented area bartenders might just change your mind. And if you’re already a vodka die-hard, you’ll be all over those complimentary samples and drink specials featuring Salute American vodka.
Tonight marks the final round of the cocktail contest hosted by the St. Louis-based vodka brand. Over the course of the last few weeks, Salute American has held preliminary rounds, challenging local bartenders to mix a great tasting drink using its vodka with no more than four other ingredients.
The field has been narrowed to eight finalists who will wage war with a glass this evening in hopes of walking away with a $1,000 grand prize. The participants (and their affiliations) are: Andy Brown (Lucas Park Grille), Chantel Davis (Side Pockets), Alli Hull (Sub Zero Vodka Bar), Brandon Love (Three Sixty), Elliott Mellow (BBQ ASAP), Tim Rabior (Salt), Justin Sampson (Boogaloo) and Chris Wheeler (Three Sixty).
A panel of judges, including Sauce’s publisher Allyson Mace, will assess the drinks on taste, presentation and name, which should reflect a Salute American theme.
The event begins at 7 p.m. and is free and open to the public.
“We are red-blooded Americans serving authentic modern Mexican food with a twist. We are a handmade taco, small-batch craft beer and tequila restaurant in an environment best described as a re-imagined mid-century Baja surf lodge.”
This is the concept for Gringo, newly opened in the Central West End, as described on its website. So how does a place called Gringo approach Mexican drinks?
“I wanted to be true to origin and true to flavor. Those were my biggest drivers,” said Coby Arzola, Gringo senior general manager, who developed the drink menu.
It’s not a Mexican joint without a margarita – Gringo has this queen of Mexican cocktails available on tap but more interesting are the freshly made shaken ones. For a burst of bright color, get the Rosa Mexicana (pictured, above), which holds hibiscus-infused blanco tequila. The vibrant pink drink is accentuated by a gorgeous rim of dried hibiscus flower and sugar. When it comes to pure flavor, we’re all over the Tamarindo. Get past the murky, yellowish-brown hue, and enjoy what tamarind purée can do to a margarita: It lends a unique sweet-sour element and a thickened texture you don’t encounter often in a marg. Tajín, a seasoning made of ground chile peppers, salt and dehydrated lime juice that Mexican street vendors shake atop fruit cocktails, adds a nice touch to the salt rim.
Gringo keeps the cerveza culture alive with eight (mainly local) craft beers on tap and another half dozen south of the border brews in cans and bottles. If you want to go native, make it a michelada (pictured, above), a Mexican-style beer cocktail (and purported hangover cure). You’ll get a can of Tecate, a shot of house-made tomato sangrita (think V8 juice with a touch of fruit and chile heat) and a lime wedge. Pour the beer into a frosty mug, top it with the sangrita and then squeeze in the lime. Need more alcohol in that beer bloody mary? For an up-charge, you can float a shot of tequila or smoky mezcal on top.
Teetotalers and tots aren’t omitted from beverage fun. Gringo offers agua fresca, a traditional Mexican thirst quencher made with water and sugar and brightened with the flavor of fruits and flowers. The hibiscus-flavored Jamaica (pictured, below right) was reminiscent of lemon and berry iced tea, while the Pineapple-Chile agua fresca (pictured, below left), a seasonal offering, is a delicious balance of not-too-sweet and mild heat.
“People come to Mexican restaurants to celebrate. We wanted the drinks to be the same,” said Arzola, who also stocked the bar with a formidable line-up of tequilas and bottled Mexican sodas. Pair any sip with a basket of house-made tortillas and a bowl of fresh salsa, and the gringo fiesta has begun.