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Mar 26, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Archive for November, 2013

The Month in Review: November 2013

Saturday, November 30th, 2013
As we get ready to reveal our latest issue, we take a look back at some of our favorite stories, recipes, dishes and drinks from November.

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Shrimp swimming in butter always makes a good meal; a new winter cocktail menu lifted our spirits; St. Louis and Louisville had a pizza takeover, and everybody won; we were thankful for Thanksgivukkah; we embraced the St. Louis heat; Thanksgiving got stuffed … in a calzone; we discovered indigenous beer, and you should, too; corndogs went beyond carnival food; American pound cake met eastern spice; we chatted up a line cook; we found a killer margarita; we hung out with the world’s sweetest couple.

 

 

Sauce Holiday Countdown: Digital Measuring Cup and Scale

Saturday, November 30th, 2013

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Measuring, weighing, converting … Who has time for it? This handy, two-in-one device does all that for you. The Taylor 3890 Digital Measuring Cup and Scale has the ability to measure pounds, ounces, grams, cups, fluid ounces and milliliters. Plus, it is preset to convert flour, sugar, milk, water and oil from ounces to cups, and the digital readout on the handle makes measurements crystal clear. It’s essentially everything a home cook needs to get the job done. Now get your job done and pick one up for her. $35, amazon.com

Like what you see? Check back every day through Dec. 24 for more great gift ideas in the Sauce Holiday Countdown. And beginning Monday, Dec. 2, keep an eye out for great giveaways!

 

 

Drink This Weekend Edition: Boogaloo’s Manhattan menu

Friday, November 29th, 2013

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{From left to right: Four Roses Small Batch with grapefruit bitters and a Red Vine garnish in the Me O’ My style (blanc vermouth and Big O ginger liquor); Bulleit Rye with Angostura bitters and a flamed orange in the Deluxe style (sweet vermouth and Luxardo liquor); Four Roses single barrel with orange bitters and a maraschino cherry in the Devil Red (rouge vermouth and Cherry Herring)}

 

Does the thought of shopping today send you into cold sweats? Me, too. I would much rather drink a cocktail this afternoon and possibly shop online if I start to feel ambitious (tipsy). Maybe it’s the cold winter air, or maybe it’s because I always watch the Macy’s Day Parade, but for me, Thanksgiving weekend screams Manhattans.

If you also find yourself hankering for a whiskey cocktail this weekend, I recommend sampling Boogaloo’s new Manhattan menu. The menu, released just two weeks ago, centers around a four-step process: pick your spirit, bitters, garnish and style. Sounds simple? Yes, but if you do the math, there are more than 10,000 different variations. Justin Mills, Boogaloo’s bar manager, summed up the concept nicely when he said, “It’s specific, but simple.”

Step 1: Pick your bourbon or whiskey

Right now, there are seven bourbons and whiskeys on the menu, ranging from $8 to $10 (The price reflects the final cocktail no matter what garnish or style you choose.). There also is a bourbon or whiskey of the month available; this month’s is Pure Kentucky bourbon.

Step 2: Pick your bitters

There are eight types of bitters on the menu along with a bitter of the month (This month is grapefruit.).

Step 3: Pick your garnish

The garnish options are fun and a little all over the place. Go safe with a flamed orange or maraschino cherry, or go weird with a segment of Red Vine or black licorice.

Step 4: Pick your style

 

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By style, the staff at Boogaloo means type of vermouth and liquor. The staff created 12 different styles because, according to Mills, this is the step you might accidentally screw up, like pairing an absinthe wash (pictured) with a blanc vermouth. The menu also warns you that two of the styles are quite a bit sweeter, “for non-Manhattan drinkers” (like the Manhattan pictured below, right).

 

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{From left to right: High West Silver with Swedish herb bitters and black licorice in the Green Fairy style (Genepy Des Alpes vermouth and an absinthe wash); High West Silver with baked apple bitters and an orange twist in the Caribbean style (blanc vermouth and X-Rated Pineapple Liquor)}

 

In addition to the thousands of iterations available, the bar also has 25 different types of cocktail glasses. So even if you’re like my husband, aka the Antonin Scalia of Manhattans, and just want your drink to taste how it has always tasted (see the cocktail pictured in the top photo, center), the same drink may be served in a different glass every time you order.

Happy Thanksgiving and happy drinking!

Sauce Holiday Countdown: Chemex Glass Coffeemaker

Friday, November 29th, 2013

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If you haven’t seen your college-aged friends lately, it’s most likely because they’re hammering out papers and cramming for finals at Sump, Blueprint or another great St. Louis coffee shop. Let’s face it: Their pour overs and private-label coffees just can’t be replicated with a Mr. Coffee and a scoop of generic grounds. Enter the Chemex Glass Coffeemaker. This stylish, easy-to-use vessel will turn biology majors into baristas in no time. $39, amazon.com

Like what you see? Check back every day through Dec. 24 for more great gift ideas in the Sauce Holiday Countdown. And beginning Monday, Dec. 2, keep an eye out for great giveaways!

 

Tweet Beat: The weeks best tweets from #STL foodies

Friday, November 29th, 2013

080610_twittericonAre you following us on Twitter? Come on, get Saucy @saucemag

BeerBadger08
Driving in grocery store parking lots today is scary.

jruebsam
Thxgiving dinner time moved up so relatives can get to Walmart early. *Seeking new family*

JJonesing
First night in MO and my dad and Rich are watching Moonshiners and drinking jack and coke together. I have mixed feelings about this.

ChrisReimer
I just dropped goat cheese on my iPhone. #firstworldproblem? cc: @SAUCEmag

ironstef
Biscuits and gravy at southwest diner. Now I’m useless.

eammon
There are so many people picking up turkeys and hams at Kenrick’s Meat Mkt, there’s a cop present to keep order.

garythefoodie
The food, service, & hospitality make Manresa a rare culinary experience. My @Flickr set from Friday’s dinner. http://tinyurl.com/lawqfyb 
Think you should be on this list? Follow us and let us know @saucemag

This week, Meera Nagarajan is obsessed with…

Thursday, November 28th, 2013

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{This recipe for Sweet and Salty Cake and comes from Baked in New York City. I used it recently for a dessert contest, and making the three layers, salted caramel and a chocolate ganache frosting took all day to put together. But it won me a first-place trophy and a whole bucket of personal pride. And winning is everything. (Sorry, kids, it’s true.)}

 

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{These are probably the most sophisticated jello shots ever. Mojito jello complete with rum, lime, mint and sugar sets up inside a hollow lime half. Everyone loves a jello shot, and these are class-plus.}

 

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{These glasses were a gift, and they’re perfect since I am a Walter White supporter through and through. No matter how evil he got, I still rooted for him.}

-Sweet and Salty Cake photo courtesy of marthastewart.com; jello shot photo courtesy of abeautifulmess.com

Just Five: Apple Tart

Thursday, November 28th, 2013

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Are you ready for a little classical French cooking? Don’t freak out! We got this.

This is the easiest and most impressive thing you can do to wow family, friends and enemies. Bring it to every holiday event. Make it because it’s Monday night, your kid’s report card came, and it was all B’s. Make it because it’s Thursday, you only got through a third of your inbox, and you dropped mustard on your favorite shirt at lunch. Make this because when you bring it out of the oven, you feel like adopting a silly French accent, throwing on a beret and singing “Frère Jacques.”

The chewy, peppery ginger elevates this dish beyond a basic apple tart. Many tart recipes call for additional sugar or butter – not necessary. This is simple perfection (Though if a scoop of vanilla ice cream were to find its way to the plate, it would not be a crime against nature.). Bon appetit!

Apple Tart
6 to 8 Servings

1 sheet frozen puff pastry, thawed
3 Granny Smith apples, peeled, cored and sliced ¼-inch thick
4 Tbsp. apricot preserves
½ tsp. ground cinnamon
2 Tbsp. crystallized ginger, chopped

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unfold the puff pastry onto the baking sheet and lightly smooth out the creases.
• Mix the apricot preserves with 1 tablespoon water in a small, microwave-safe bowl. Microwave on high 30 seconds, add the cinnamon, and stir to combine.
• Brush the puff pastry liberally with half the apricot mixture. Sprinkle the ginger over the apricot preserves, then arrange the apples in a circle so they overlap slightly, leaving 1½ inches of puff pastry around the edge. Gently fold up the edges to create a rim. Brush the remaining apricot mixture over the apples and the edges of the puff pastry.
• Bake for 18 to 20 minutes, until the pastry is nicely browned and flaky. Remove from the oven and serve warm or at room temperature.

 

 

The Scoop: St. Louis brewer’s bar to open in basement of Vin de Set building

Wednesday, November 27th, 2013

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It’s been a mere 18 months since Paul and Wendy Hamilton opened PW Pizza, but they aren’t really ones to sit still. The owners of Vin de Set and Moulin event space, also housed with PW Pizza inside the building at 2017 Chouteau Ave., as well as nearby Eleven Eleven Mississippi, have more projects in the works.

Paul Hamilton explained he will be converting 1,800 square feet of unused banquet space in the basement of the Chouteau Avenue building into what he called a “St. Louis brewer’s bar.” The bar will serve draft beer brewed within a to-be-determined radius of St. Louis. The local brewing pride will carry over to the decor with portraits of brewers and their bios hanging atop the 20-seat bar. While beer will take the spotlight, Hamilton said there will be a full bar offering wine and spirits, adding that he would like to offer a bourbon locker component, as that is his favorite spirit. The bar will not offer food; patrons can order from PW Pizza.

Hamilton described the space as “rustic” and “masculine,” vibes that will come from the stone walls and from reclaimed wood that will be used to build the bar and a smattering of high-top tables. He hopes to open the to-be-named bar by the end of February, in time for the annual Centennial Beer Festival, which will take place in the historic building.

Hamilton said the opening is not in response to the soon-to-open Planter’s House across the street. “They are a classic cocktail [place],” he said. “This is more beer concentrated. We never want to compete. We try to do something different.“ He cited his pizzeria as an example. “We did it because there was no pizza in the area, especially sit-down. Why do something to directly compete?”

Hamilton also said that with many new restaurants and bars opening in Lafayette Square, he hoped to organize an advertising co-op extension of the Lafayette Square Business Association to promote the neighborhood as an entertainment and dining district, similar to The Grove and Washington Avenue downtown. “Tripel, Element, Moulin and all of [the restaurants in this building], Planter’s House … there’s enough going on.”

Well, not quite enough. Hamilton isn’t done moving. He is purchasing the building adjacent his own at  2101 Chouteau Ave., with plans to convert what is currently 4,000 square feet of auto parts storage into another Moulin banquet room. “We’re really busy with banquets,” he said, noting that the main Moulin banquet room was nearly all booked for Saturday evenings in 2014. “It allows us to do two big weddings and a small wedding at the same time.” When that space opens in fall 2014, Hamilton will open the 2.5-acre parking lot across the street to facilitate guest parking.

 

 

Wheatless Wednesdays: Raw-Licious Beet and Carrot Salad

Wednesday, November 27th, 2013

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Continual scavenging for gluten-free, healthy options at holiday parties has resulted in recipes like this vibrant, seasonally-tinted, raw salad as my contribution to a vegetable-starved spread. Use a food processor to speed up the grating process, and be sure to prepare this on party day. Making it ahead of time means the bright orange and beet red will bleed, becoming a big bowl of mucky maroon.

For a bit of holiday pizazz, bring an assortment of chopsticks and a chiffonade of sage to finish the dish.

Beet and Carrot Salad
6 to 8 Servings

1 lb. carrots, grated
1 lb. beets, grated
2 Tbsp. fresh ginger, finely chopped
1/3 cup olive oil or nut oil (pistachio, walnut, almond)
¼ cup fresh lemon juice
¼ cup pumpkin seeds, lightly toasted
¼ cup pistachios, lightly toasted
Sea salt to taste

• Mix the grated carrots, beets and ginger in a large bowl. Dress with the oil and lemon juice and toss to evenly coat. Add the seeds and nuts and salt to taste.

Thanksgiving Inspiration: The Other Meals

Wednesday, November 27th, 2013

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{Vegan banana-almond French toast}

 
Ready or not, here they come. Family and friends are loading up their cars and filing onto planes to make the trek home for Thanksgiving. To your home, that is. Your house is spotless(-ish), and you even scrounged up enough air mattresses and clean towels to accommodate your visitors. You’ve got this host thing down.

But what are you going to feed these people? Of course the Thanksgiving menu has been ready for weeks, but the main event doesn’t hit the table until Thursday afternoon at the earliest. Don’t worry, we’ve got you covered from Wednesday night dinner through the final Sunday breakfast. These meals will keep your overnight guests full, happy and away from your bird until you sharpen the carving knife.

For breakfast, jazz up a classic French toast with pumpkin, apple-vanilla, banana-almond or even eggnog flavors. Or check out savory breakfast pies, make-ahead muffins and other breakfast ideas here.

For dinner, think large, one-pot meals that feed a crowd. You can’t go wrong with a big pot of chili or a hearty bowl of noodles and sauce, like deceptively simple spaghetti or fettuccine. Make a hefty pan of lasagna ahead of time featuring butternut squash, forest mushrooms, chicken, or even a vegan version.

Is hosting a crowd for Thanksgiving not enough of a challenge? Try whipping up jambalaya or even paella to sate their appetites on Wednesday night. Or better yet, have the company lend a hand. After all, you’re going to need your rest for the big day.

Need more ideas for your Thanksgiving table (or any table)? Click here to access the entire database of Sauce recipes.

 -photo by Carmen Troesser

 
 

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