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Archive for July, 2012

Bi-Rite Creamery’s Peanut Butter Fudge Swirl Ice Cream

Tuesday, July 31st, 2012

Bi-Rite Creamery sold more than half a million scoops of ice cream last year. On any given Saturday, it sells about 1,500 cones, and there is constantly a line out the door of the 700-square-foot San Francisco ice cream shop. Clearly, founders Anne Walker and Kris Hoogerhyde are doing something right. Maybe it’s that they use local (when possible), seasonal, fresh ingredients in their ice cream, which is then made by hand in small batches. For example, you can only get the Balsamic Strawberry ice cream in the spring and summer, when local strawberries offer their most intense flavor. Walker and Hoogerhyde’s new book, Sweet Cream and Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery, includes all of their recipes so you can experience this über popular ice cream at home.

It was difficult to choose a flavor, but Reese’s Peanut Butter Cups are a favorite at my house, and Bi-Rite’s Peanut Butter Fudge Swirl Ice Cream sounded like a winner. I was able to follow the recipe with ease and the result was magnificent: a dense ice cream that’s velvety smooth (No doubt the peanut butter has a lot to do with that.). Just be warned: It’s quite rich. I mean, it tastes like a peanut butter cup, so needless to say, a little goes a long way.



Fudge Ripple
Makes about 1 1/3 cups

We use this ripple in our Almond Fudge Ripple as well as our Peanut Butter Fudge Swirl. You can use it anytime you want to add a ribbon of fudge to your ice cream. Leftovers can be used to make chocolate milkshakes or as topping for ice cream.

At a glance
Shelf life: up to 4 weeks

½ cup plus 2 tablespoons sugar
½ cup water
6 Tbsp. Dutch-processed cocoa, measured then sifted
¼ cup tapioca syrup or con syrup
1/8 tsp. kosher salt
1 oz. bittersweet chocolate (about 60% cacao), finely chopped (¼ cup)
½ tsp. pure vanilla extract

• In a small saucepan, whisk together the sugar, water, cocoa, tapioca syrup and salt and put the pan over medium-high heat. Whisk frequently as the mixture comes to a simmer.
• When the sugar has completely dissolved, remove from the heat. Add the chocolate and let sit undisturbed for a minute to allow the heat of the syrup to melt the chocolate.
• Whisk until smooth, then whisk in the vanilla extract.
• Transfer to an airtight container and refrigerate until completely chilled. Use the ripple cold (Otherwise it will melt your just-churned ice cream when it’s swirled in.).



Peanut Butter Fudge Swirl Ice Cream
Makes about 1 quart

For those who love peanut butter cups, this is the perfect flavor for you! We prefer to use natural peanut butter, which isn’t as cloyingly sweet as the more processed varieties. This ice cream firms up quite a bit in the freezer; give it a few minutes at room temperature to soften before scooping

5 large egg yolks
¾ cup sugar
1/3 cup smooth natural peanut butter
1¾ cups heavy cream
¾ cup 1% or 2% milk
½ tsp. kosher salt
1/3 cup Fudge Ripple (recipe above)

Make the Base
• In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (6 tablespoons). Put the peanut butter in another heatproof bowl and set both bowls aside.
• In a heavy non-reactive saucepan, stir together the cream, milk, salt and the remaining sugar and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• Strain the base through a fine-mesh strainer into the bowl with the peanut butter and stir to combine. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream
• Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
• As you transfer the ice cream to the storage container, drizzle in some of the Fudge Ripple after ever few spoonfuls of ice cream. When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Reprinted with permission from Sweet Cream and Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright (c) 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Paige Green (c) 2012

Tell us what candy you think inspires the best ice cream flavor in the comments section below for a chance to win a copy of Sweet Cream and Sugar Cones. We will announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Lisa, whose comment on last week’s By the Book column has won her a copy of Susan Feniger’s Street Food. Lisa, keep an eye out for an email from the Sauce crew.

The Scoop: More seafood for the suburbs

Tuesday, July 31st, 2012

Good news West County dwellers: Océano Bistro will be opening its second location tomorrow night, August 1, at 16125 Chesterfield Parkway West, a space formerly occupied by Andria’s Steakhouse. The restaurant will feature the same menu as its Clayton location, which was named the favorite for seafood cuisine in this year’s  Readers’ Choice Poll, but it will hold more people. The new space occupies 7,000 square feet and includes 230 seats, three private dining rooms and a large bar. The new restaurant will be open Monday through Thursday 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 11 p.m., and Sunday for brunch at 10 a.m., with lunch and dinner to follow until 9 p.m.

Meatless Monday in the most unlikely of places

Monday, July 30th, 2012

Sometimes, you find gems in the most unlikely of places. Like The Shaved Duck, my boyfriend’s favorite restaurant and one he rarely gets to enjoy since he dates a vegetarian. But like the good girlfriend I am, every once in a while, I relinquish control and let him win the restaurant selection.

Just as I was about to throw myself a pity party – seated at a restaurant whose very name contradicted my dietary philosophy – I was pleasantly surprised to find a few vegetarian options on the menu. I considered making a meal of the decadent sides – caramelized onion mashed potatoes, green bean casserole, jalapeño creamed corn – but an entree caught my eye. The Veggie Flatbread touted a cracker-thin crust and plenty of cheese. A hefty slathering of barbecue sauce pushed it into both salty and sweet territory, while smoked tomatoes, piquant peppers and wilted spinach offered flavors both fiery and fresh. The three cheeses oozed right onto the cutting board the bread was served upon.

It was a very surprising Meatless Monday. But with a sip of a draft beer by Urban Chestnut (just $3 on Monday nights), it was the perfect date night – even if my boyfriend got to choose (and especially because he paid).

Baked: Deep, Dark Chocolate Cookies

Monday, July 30th, 2012



Although my heart will forever belong to the classic chocolate chip cookie, there’s something so sinfully luscious about a deep, dark, chocolatey cookie that makes you crave a tall glass of milk. You can make these cookies two ways: with mint extract or with salted caramel candies and sea salt. I honestly couldn’t figure out which cookie I preferred, so feel free to try them both ways and decide for yourself. Another option would be to roll some bits of York peppermint patties or Andes mints into the center of each cookie. The possibilities are endless, but this is a great chocolate base to work from.

Deep, Dark Chocolate Cookies
Makes approximately 12 large cookies (depending on size)
Adapted by Amrita Rawat from a recipe originally published in Bourke Street Bakery: The Ultimate Baking Companion

8½ oz. dark chocolate
1 cup all-purpose flour
1/3 cup cocoa powder
1½ tsp. baking soda
3½ oz. butter
8 oz. brown sugar
2 eggs, at room temperature
½ tsp. mint extract OR 12 salted caramel candies* or regular caramel candies (optional)
Sea salt for sprinkling (optional)

• Melt the chocolate and stir until smooth. Set aside.
• Sift the flour, cocoa powder and baking soda into a bowl. Set aside.
• Beat the butter and sugar with an electric mixer on high, until combined. Add in the eggs.
• If using mint extract instead of caramel candies and sea salt, add it into the batter.
• Keep the beater on low as you incorporate the flour mixture into the batter.
• Add the chocolate and stir well.
• The dough will be very sticky, so store it in the fridge wrapped in plastic wrap for 30 minutes to 1 hour, or until firm.
• Preheat the oven to 320 degrees.
• Wrap 3 tablespoons of dough around a caramel (if using), forming a ball with the candy inside. Repeat until the dough is finished (You should have about 12 balls.). You may have to put the dough back in the fridge if it gets too sticky.
• On a baking sheet lined with parchment paper, place the balls several inches apart.
• Bake for about 15 to 20 minutes, or until risen and cracked on top.
• After removing the baking sheet from the oven, immediately sprinkle sea salt on top of each cookie (optional).
• Use a flat spatula to remove each cookie from the sheet and let cool on a wire rack. If a cookie is too soft, let it continue to sit on the sheet before attempting to remove.

Let these cookies cool before eating or storing. In an airtight container, they will store for up to 3 days.

* Available at Trader Joe’s


Drink This Weekend Edition: Kickoff St. Louis Craft Beer Week

Friday, July 27th, 2012

This Saturday marks the start of St. Louis Craft Beer Week, an annual sud-stravaganza hosted by area breweries, distributors, restaurants, bars and retail outlets to celebrate the best of the local beer scene.

Didn’t get a ticket for Perennial Artisan Ales’ sold-out Midwest Belgian Beer Fest? There are still plenty of events going on tomorrow to help jump-start this nine-day drink fest. At noon, head to Ferguson Brewing Co. for the release of a Chocolate Peppercorn Porter. Made with a half-pound variety of chocolate supplied by Columbia, Mo.’s Patric Chocolate, this batch is only five gallons, so come early! Craving strawberries to chase that chocolate? Afterwards, travel to Midtown for another release, this time Six Row Brewing Co.’s small batch Strawberry Honey Weizen, aged with 24 pounds of fresh strawberries per barrel.

If you’re still thirsty, make a day of it and check out the other beer-centric events planned for tomorrow at 33 Wine Shop and Tasting Bar, Friar Tuck (Crestwood location), Three Kings Public House, Exit 6 Brewery and Hair of the Dog. For details on these and all other St. Louis Craft Beer week events, visit the website.

Tweet Beat: The week’s best tweets from STL foodies

Friday, July 27th, 2012

Are you following us on Twitter? Come on, get Saucy @saucemagazine

carln26
I won’t throw gas on the flames, but rumor has it a bunch of craft beer people are on an AB tour at this very moment #EnjoyYourBudPlatinum

LnKoch
Froyo for dinner. Why on earth not.

LHEngert
That moment when you feel it is necessary to go ahead and finish off the pint of Cherry Garcia frozen yogurt to “get it out of the house.”

ShootToCook
We found FOUR typos on the hooters cocktail menu. National chain. Awesome.

publiceyestl
No offense to any chicken chain, but the food is better at Hamburger Mary’s. And it is open on Sunday.

MurdarioStomp
stone IPA. in my top 3 IPAs ever.

chzmongerswife
My attending is going to be pissed when he finds out @pistl is nixing the trucks. TOTALLY PISSED. Ever see a mad doctor? Ugh…

jezmundbezerker
“Hotdog! Bacon!”, #lilnugz Obviously, this kid is already an accomplished eater.

chriskelling
The barbacoa @tastebarSTL is probably my favorite thing to eat in all of STL right now, no joke. So. Goddamn. Good. #fatsolife

Think you should be on this list? Follow us and let us know @saucemagazine

 

Cook Wise: Summer Soups

Wednesday, July 25th, 2012

Introducing Part 2 of our two-part series: What to Do When the Produce Overfloweth and You’re Too Darn Hot to Cook. Click here to learn how to make chilled watermelon soup, a light, bright appetizer or dessert that needs absolutely no stove time. (You can check out Part 1 here.)

The Scoop: Seoul Taco signs lease for space in The Loop

Tuesday, July 24th, 2012

Last month, David Choi of food truck Seoul Taco informed The Scoop that he and business partner Andy Heck were roving the streets in search of a brick-and-mortar space to call home thanks to the popularity of their Korean barbecue fusion fare. The hunt is over now that Choi and Heck have signed the lease at 571 Mehlville Ave., the former home of Gyros in The Loop, with expectations to unlock doors by mid-September.

The restaurant, also to be called Seoul Taco, will be open for lunch, dinner and possibly late night. Diners can expect a more expansive menu than that offered by the Seoul truck (some of which is pictured above), including items such as Korean barbecue burritos, ssam (Korean lettuce wraps), kimchi-fried rice and other specials. While the interior sit-down space is minimal, patio seating will be available and, noted Choi, “We envision a lot of people taking it to-go.”

How did Seoul end up at The Loop location? “It’s a funny thing,” noted Choi. “Mayor Slay tweeted a couple months ago that we were looking for a storefront and someone contacted us shortly after that about the space.” Call it Twitter-dipity.

— Photo courtesy of Carmen Troesser

The Scoop: Pi on the Spot puts it into park

Tuesday, July 24th, 2012

Pi on the Spot, the meals-on-wheels version of Pi Pizzeria, is parking its food trucks. Today, the restaurant posted on its website and via social media that regular operations for both its St. Louis and Washington, D.C. food trucks will come to a close on Tuesday, July 31.

“We’ve enjoyed bringing our Pi to guests who couldn’t otherwise enjoy Pi in our full-service restaurants during their lunch hour, but now we want to re-focus on the Pi experience in our brick-and-mortar operations,” read the letter to Pi patrons. “Especially with the recent heat this summer, we have realized there are too many factors in mobile operations that can compromise our guest experience and the comfort of our team members.”

The St. Louis truck, which rolled out two years ago and marked the launch of the local mobile eatery scene, will be used for Pi’s catering, special events and non-profit functions, according to the restaurant’s post. Pi on the Spot was named favorite food truck in this year’s Sauce Readers’ Choice Poll.

By the Book: Susan Feniger’s Brussels Sprouts with Goat Cheese, Apples and Hazelnuts

Tuesday, July 24th, 2012

We are all busy. And after a full day of work, cooking dinner seems like such a huge task. Which is why I love recipes like this one – the kind with just a few ingredients where the focus is on flavor, not technique and execution.

I usually have Brussels sprouts in my fridge, but I always find myself just roasting them with shallots and a little balsamic vinegar. While that tastes good, I’m totally bored of it, so it was nice to find a recipe for Brussels sprouts in Susan Feniger’s Street Food that was a fresh take on this old standby. The food in Feniger’s book doesn’t really fit into one genre. Instead, it offers a wide range of cuisines, from Indian to Scandinavian to Korean, boasting a collection of recipes inspired by street food Feniger has enjoyed all over the world.

 



The Brussels sprouts were delicious. I’m a sucker for goat cheese; I could add it to just about anything sweet or savory and enjoy it. With savoriness from the Brussels sprouts and sweet-tart-crunch from the green apple, this dish was no exception. Not to mention, it was easy to make and relatively healthy. This is definitely one I’ll be adding to my repertoire.



Brussels Sprouts with Goat Cheese, Apples and Hazelnuts
4 Servings

Brussels sprouts are the perfect vegetable to use with a variety of other flavors: their hearty quality pairs well with and stands up to other strong tastes. Here, I’ve combined hem with the sweetness of apple and the richness of goat cheese. Even people who say they hate Brussels sprouts love this dish! The trick with Brussels sprouts is not to overcook them. I like to caramelize them a bit to bring out their natural sweetness but keep the texture firm. 

½ cup hazelnuts
1½ Tbsp. extra-virgin olive oil
1¼ lbs. Brussels sprouts, thinly shaved on a mandoline or with a knife (6 cups)
2 medium Granny Smith apples, cored and diced
1 tsp. kosher salt
6 oz. soft goat cheese, broken into small pieces
Juice of 1 lemon

• Preheat the oven to 350 degrees.
• Spread the hazelnuts out on a baking sheet and toast them for 5 to 10 minutes, until they are roasted and slightly browned. Pour onto a clean dish towel. Fold the dish towel over the hazelnuts and roll them around lightly to remove the skins. Discard the skins and then chop the hazelnuts.
• In a large saute pan set over medium-high heat, heat the oil. Add the Brussels sprouts, apples and salt and cook, stirring occasionally, until the Brussels sprouts are slightly browned on the edges, 5 to 7 minutes. Add the hazelnuts, goat cheese and lemon juice. Toss together and remove from the heat. Serve immediately.

Reprinted from Susan Feniger’s Street Food by Susan Feniger with Kajsa Alger and Liz Lachman. Copyright (c) 2012. Photos copyright (c) 2012 by Jennifer May. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Do you have a new or creative way to cook with Brussels sprouts? Tell us in the comments section below for a chance to win a copy of Susan Feniger’s Street Food. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Earen, whose comment on last week’s By the Book has won him/her a copy of Fresh & Easy by Jane Hornby. Earen, keep an eye out for an email from the Sauce crew.

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