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Jul 26, 2017
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Posts Tagged ‘Dee Ryan’

Just Five: Zucchini Carpaccio

Wednesday, July 19th, 2017

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‘Tis the season for many friends to offer zucchini “free to a good home” on social media. I have such a home and jumped on a similar post, so I drove to Kirkwood to pick up quite possibly the largest zucc I’ve ever seen – more baseball bat than vegetable. Thanks to a recent lunch at Olio, it was destined for a home run (see what I did there?).

Olio’s zucchini carpaccio is made with preserved lemon and herb oil. With five ingredients at your disposal, there’s room to play here: add minced fresh herbs or try different nuts (toasted walnuts, hazelnuts or pepitas would be great). The trick is to thinly shave the zucchini with a decent vegetable peeler. This is a quintessential summer dish, perfect with some crusty bread and glass of white wine.

 

Zucchini Carpaccio
Inspired by a dish at Olio
4 to 6 servings

2 medium zucchini
1 tsp. kosher salt
2 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic, thinly sliced
½ cup shaved Parmesan or pecorino cheese
¼ cup toasted pine nuts
Freshly ground black pepper to taste
Drizzle of olive oil, for serving

• Trim the ends of the zucchini and use a vegetable peeler to shave them into thin ribbons, discarding the first and last peelings that are mostly skin.
• Toss the zucchini ribbons in a colander with the salt and let drain 30 minutes, tossing occasionally. Blot the zucchini dry with paper towels and layer them in a shallow baking dish.
• Tuck the garlic slices between the layer and sprinkle with the lemon juice and lemon zest. Cover with plastic and marinate at least 15 minutes.
• Remove and discard the garlic. Place the zucchini in a shallow serving bowl and top with Parmesan, pine nuts, pepper and a drizzle of olive oil immediately.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This. 

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• When Life Gives You Zucchini

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Make This: Grilled Mussels Packets

Saturday, July 1st, 2017

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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

Just Five: Vess Soda Pork Chops

Thursday, June 29th, 2017

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Based on the overwhelming response to a recent Red Hot Riplet-based Just Five, I decided to incorporate another location favorite as one of my key five ingredients. Ladies and gentlemen, I bring you Vess pineapple soda. Like New England’s Moxie and the South’s Cheerwine, Vess is uniquely St. Louis, and pineapple soda is … well, it almost sounds like a dare. It also happens to make a heck of a good marinade when mixed with soy sauce.

A thin-cut pork chop made for a super quick weeknight dinner, but this marinade would also be great on chicken. While I made this in a skillet on the stovetop, using a thicker chop and grilling it would be fantastic.

 

Vess Soda Pork Chops
2 servings

2 thin-cut pork chops
1 cup Vess pineapple soda
½ cup soy sauce
½ tsp. serrano pepper, or more to taste
1 Tbsp. vegetable oil
¼ cup chopped cilantro

• Place pork chops in a zip-top bag with the soda, soy sauce and serrano pepper. Seal and refrigerate at least 30 minutes or up to 2 hours.
• Remove the chops from marinade and shake off excess. Set aside.
• Pour the remaining marinade in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 to 10 minutes, until it starts to thicken. Remove from heat and set aside.
• Place a heavy-bottom skillet over medium-high heat and add the oil. Sear the pork chops 3 minutes, then flip and sear 2 minutes more. Spoon 3 tablespoons reduced marinade atop the pork chops and cook 1 minute more
• Remove from heat and let rest. Sprinkle chopped cilantro atop the pork and serve.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine and pens Make This

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Just Five: Lemon and Arugula Pasta

Just Five: Lemon and Arugula Pasta

Tuesday, June 20th, 2017

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Recent emergency surgery put me on a bit of a forced vacation. The upsides of this unfortunate situation: catching up on two seasons of “Grey’s Anatomy,” quality time with the dog and my friends delivering my family a few meals. It’s not that my family is incompetent in the kitchen, but this is what people do when a friend is down and out. They drop by with a nice dinner.

I was the recipient of a delicious meal from Pastaria, some fresh bone broth, a smoked turkey and lentil stew I still think of fondly, and this simply amazing pasta dish. Apparently this is my friend’s go-to pasta dish, and it just became mine, too. So the next time you have a friend taken out of commission, bring a pot of water to boil and make this simple delicious meal.

Lemon and Arugula Pasta
3 to 4 servings

1 lb. spaghetti or other thin noodle
¼ cup minced shallot
3 Tbsp. olive oil
4 cups arugula
Juice and zest of 1 large lemon
½ cup freshly grated Parmesan cheese, plus more to taste, divided
1 Tbsp. freshly ground black pepper

• Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package directions. Reserve ½ cup pasta water.
• Meanwhile, in a medium pan over medium heat, saute shallots in the olive oil 3 to 4 minutes until soft.
• Place the shallots and arugula in a large shallow serving dish. Add the lemon zest and juice, ¼ cup cheese and the black pepper and toss to combine.
• Use tongs to transfer the pasta to the serving dish. Add the pasta water and toss well until the noodles are coated. Top with remaining ¼ cup cheese and serve.

Photo by Michelle Volansky 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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Make This: Summer Clafoutis

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Just Five: Blueberry Rum Slush

Make This: Summer Clafoutis

Thursday, June 1st, 2017

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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

Just Five: Red Hot Riplets Chicken Tenders

Monday, May 15th, 2017

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It’s a St. Louis thing, like Provel on pizza and pineapple Vess soda. Not everyone gets it. And that’s OK. Some flavors are just wired into your DNA. Just thinking about Old Vienna Red Hot Riplets and a chocolate malt puts me smack dab into sixth grade again. They’re my version of Proust’s madeleine, and I won’t apologize for it. These chips are spicy as heck and just a little sweet. They are a color rarely found in nature, but proudly preservative free. Note that no additional salt or pepper is added to this recipe. The chips and a little honey are all the flavor you need.

 

Red Hot Riplets Chicken Tenders
4 servings

1½ cups buttermilk
3 Tbsp. honey, plus more for drizzling
14 oz. chicken tenderloins
1 5-oz. bag Old Vienna Red Hot Riplets
½ cup flour

• In a large mixing bowl, whisk together the buttermilk and honey until the honey is dissolved. Add the chicken tenderloins and soak 2 to 3 hours.
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In the bowl of a food processor, pulse the chips and flour 5 or 6 times, until a course crumb mixture forms. Pour in a shallow dish.
• Working a few pieces at a time, gently shake the excess buttermilk from the tenders. Dredge in the potato chip mixture until well coated and place on the baking sheet. Repeat with the remaining tenders.
• Bake 20 to 25 minutes, then drizzle with a little honey and serve.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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Make This: Arepas

Just Five: Blueberry Rum Slush

Just Five: Pork Chop Pepper Confit

 

Just Five: Blueberry Rum Slush

Thursday, May 11th, 2017

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I recently painted myself into a corner. While preparing to teach a cooking class, I added a Blueberry Rum Cocktail to the menu. I hadn’t actually developed the drink yet, but it sounded like something easy to create in five ingredients. And then, well, I forgot about it.

A few weeks before the class, I rushed to create a tasty cocktail. Blueberries. Rum. Three more things – go! I spent a Friday evening, muddling, crushing and pureeing fresh blueberries to get the most out of them. I mixed them with light and dark rum, citrus, lavender, Chambord, soda water, ginger ale, ginger beer… Nothing wowed. The rum overpowered the delicate blueberries. To bring out their intense flavor, they really need to be cooked.

It was time to try something else – blueberry juice. There are a few different blueberry juice blends, but I found a bottle of pure juice (R.W. Knudsen Just Blueberry Juice) at my local grocery, and it packed the blueberry punch I was after. Creme de cassis, a blackcurrant liqueur, gives the drink a little boost, and throwing everything into the blender makes a refreshing, not overly sweet seasonal cocktail.

This recipe took years off of my life and made me question my skills, but I can proudly say that this is a fine drink, my friends. And be careful: they go down easy!

 

Blueberry Rum Slush
4 servings

2 cups ice
2 cups blueberry juice
12 oz. ginger ale
1 cup white rum
½ cup creme de cassis
4 sprigs fresh rosemary to garnish

• Place the ice, blueberry juice, ginger ale, rum and creme de cassis in a blender and blitz until frothy. Pour into 4 large serving glasses.
• Slap the fresh rosemary between your palms to release the oils. Garnish each drink with a rosemary sprig and serve with a straw.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

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Just Five: Pork Chop with Peppers Confit

Make This: Arepas

Just Five: Quick Coconut Brownies

 

Make This: Arepas

Monday, May 1st, 2017

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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

Just Five: Pork Chop with Peppers Confit

Monday, April 10th, 2017

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Confit is a method of preservation that generally involves cooking food in fat low and slow for a long time. While you often hear of meat prepared confit (duck confit is a delicacy that comes from cooking duck legs in rendered duck fat), vegetables are confit-able. Cooking peppers in oil over low heat transforms their texture from a crisp juicy bite to smooth and almost creamy. Adding capers lends a briny, herbal bite, and sharp-sweet sherry vinegar-soaked golden raisins make this dish dance.

 
Pork Chop with Peppers Confit
Inspired by a Rozanne Gold recipe
2 servings

¼ cup golden raisins
3 Tbsp. sherry vinegar, plus more to taste
4 yellow or red bell peppers, seeded and cut into 8 slices each
¼ cup plus 1 Tbsp. olive oil
2 thick-cut pork chops
Kosher salt and freshly ground black pepper to taste
2 Tbsp. capers

• Preheat the oven to 375 degrees.
• In a small bowl, soak the raisins in the vinegar. Set aside.
• In a medium pot over medium heat, bring the pepper slices and and ¼ cup olive oil to a boil. Cover with a tight-fitting lid and reduce heat to low. Simmer 45 minutes, shaking the pot occasionally, but do not remove the lid.
• Generously season the pork chops with salt and pepper.
• Preheat a heavy, oven-safe skillet over high heat. Add the remaining 1 tablespoon of olive oil and sear the pork chops 4 minutes on each side.
• Place the skillet in the oven and bake 10 minutes. Place the chops on a serving plate and let rest.
• Remove the peppers from the oil and place them in a mixing bowl. Add the capers, raisins and vinegar and gently toss. Season to taste with salt, pepper and vinegar, then place the peppers confit atop the pork chops and serve.

Photo by Michelle Volansky

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

 

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• The Weekend Project: Confit

Just Five: Quick Coconut Brownies

Make This: Speedy Mac and Cheese

Make This: Speedy Mac and Cheese

Saturday, April 1st, 2017

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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

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