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Feb 28, 2017
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Posts Tagged ‘Make This’

Make This: Tiramisu Pizza

Wednesday, February 1st, 2017

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Live la dolce vita with this tiramisu-inspired dessert pizza. Preheat the oven to 350 degrees. On a powdered sugar-dusted work surface, roll 1 pound prepared pizza dough into a ½-inch-thick round. Bake on a lightly oiled pizza pan 12 to 15 minutes, until cooked through. In a small bowl, mix 1 cup espresso and 1 tablespoon dark rum. Poke the crust all over with a fork and brush with the espresso mixture. Let cool completely. In the bowl of a stand mixer fitted with the whisk attachment, beat together ⅓ cup sugar and 3 room-temperature egg yolks 6 minutes on high speed. Add 8 ounces mascarpone and mix 2 minutes. Spread the mascarpone mixture over the crust and dust with cocoa powder before serving.

Photo by Julia Calleo

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Sauce Magazine: February 2017

Make This: Savory Granola

Make This: Thai Noodles with Gai Lan

Make This: Savory Granola

Sunday, January 1st, 2017

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Ditch the croutons and pump up the volume on your soups and salads with this crunchy, savory topper. Preheat the oven to 350 degrees. In a medium bowl, combine 1 cup old-fashioned oats, ½ cup slivered almonds, ½ cup raw sunflower seeds, ⅓ cup grated Parmesan, ¼ cup raw sesame seeds, 2 Tbsp. chopped rosemary, ½ teaspoon cayenne pepper and ½ teaspoon garlic powder. In a small bowl, beat 1 egg white until frothy, then add it and ¼ cup olive oil to the oat mixture. Toss to combine. Pour onto a parchment-lined rimmed baking sheet and bake 25 minutes, stirring once halfway through. Let cool, then break into chunks. Store in an airtight container up to 1 week.

Photo by Carmen Troesser

Related Content
Sauce Magazine: January 2017

Make This: Thai Noodles with Gai Lan

Make This: Leftover Turkey Cuban

Make This: Thai Noodles with Gai Lan

Wednesday, November 30th, 2016

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Skip the Thai takeout and put this dish on the table in 15 minutes flat. In a medium bowl, pour boiling water over 14 ounces rice stick noodles and let sit 7 minutes. Drain and rinse the noodles then toss them with 2 tablespoons sesame oil. In a small bowl, combine ⅓ cup soy sauce, 2 tablespoons sugar, 1½ tablespoons chile-garlic sauce, 1 tablespoon grated ginger and 2 teaspoons rice vinegar. Set aside. In a large skillet or wok over high heat, warm 3 tablespoons vegetable oil. Add the noodles to the skillet with 6 cups roughly chopped gai lan. Saute 2 minutes, then stir in the sauce and cook 1 to 2 minutes more. Garnish with ⅓ cup each chopped basil, cilantro and mint; ¼ cup chopped peanuts; and lime wedges.

 

Related Content
Make This: Leftover Turkey Cuban

Make This: Apple-Burrata Salad

Make This: Halibut with Asian Salad

• Make This: No-Churn Matcha-Coconut Ice Cream

Photo by Greg Rannells

Make This: Leftover Turkey Cuban

Monday, November 21st, 2016

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Leftover Thanksgiving turkey can seem endless – until you press it into this modified Cuban sandwich. Slice a telera or other soft sandwich roll in half lengthwise. On one half, spread 1 tablespoon each yellow mustard and cranberry sauce. Top with 1 slice baby Swiss cheese, 5 to 7 bread-and-butter pickles and 2 ounces each leftover turkey and sliced ham. Cover with the other half of the roll. Place the sandwich in a medium skillet over medium-high heat. Press down with another heavy pan 2 minutes, then flip the sandwich, press down with the pan and cook 2 more minutes, until the cheese is melted.

Make This: Apple-Burrata Salad

Tuesday, October 25th, 2016

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Cabbage, apples and creamy burrata cheese come together for a sophisticated spin on a humble salad. In a large bowl, whisk together ¼ cup lime juice, ¼ cup olive oil, 2 tablespoons maple syrup and a few drops of hot sauce. Add a 10-ounce bag of shredded green cabbage, 1 thinly sliced Pink Lady or Granny Smith apple and ¼ cup chopped fresh dill. Toss well to combine. Top the salad with a 4-ounce ball of room-temperature burrata and slice it into quarters, allowing the cheese to seep out and mix with the dressed salad. Sprinkle with ¼ cup chopped toasted walnuts and serve.

 

-photo by Greg Rannells

Make This: Halibut with Asian Salad

Tuesday, August 2nd, 2016

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Throw together this light summer dish just for the halibut. Preheat the oven to 450 degrees. In a medium bowl, whisk together ¼ cup soy sauce, 3 tablespoons lime juice, 3 tablespoons rice vinegar, 2 tablespoons grated ginger, 2 tablespoons vegetable oil, 1 tablespoon sesame oil and 1 teaspoon sugar. Reserve ¼ cup dressing and set aside. Place 2 8-ounce halibut fillets and the remaining dressing in a zip-close bag, then seal and refrigerate 15 minutes. Meanwhile, trim 1 English cucumber, peel to create wide ribbons and place in a medium bowl with 3 peeled and diced peaches and any collected juices, ½ cup torn cilantro, the reserved ¼ cup dressing, 3 chopped scallions and ½ teaspoon minced Serrano pepper. Toss to combine and set aside. Place halibut on a parchment-lined baking sheet and bake 12 to 14 minutes, until cooked through. Divide the salad between 2 plates and top with the halibut.

 

-photo by Greg Rannells

Make This: No-Churn Matcha-Coconut Ice Cream

Thursday, July 7th, 2016

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With tropical creaminess and a burst of summer fruit, this dessert is a treat for the eyes as well as the taste buds. In a large bowl, whisk together ½ cup stirred full-fat coconut milk, ½ cup Coco Lopez cream of coconut, 1 tablespoon matcha green tea powder* and ⅔ cup sweetened condensed milk. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream at medium-high speed until soft peaks form, 2 to 3 minutes. Gently fold the whipped cream into the coconut-matcha mixture. Pour into an airtight container, cover and freeze 2 hours. Stir in 1 cup coarsely chopped fresh or frozen cherries, cover and freeze 5 hours, preferably overnight.

*Known for its antioxidant properties, matcha is green tea leaves ground into a fine powder. Global Foods Market, globalfoodsmarket.com

-photo by Greg Rannells 

Make This: Strawberry-Cucumber Salad

Tuesday, June 21st, 2016

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Perfect for a summer brunch or as a steak dinner side, this salad’s sweet-tart dressing complements the berries and cucumber like a string of pearls with a seersucker sundress. In a medium bowl, combine 1 pint thinly sliced strawberries, 1 peeled and thinly sliced English cucumber and ½ cup chiffonaded basil. In a small bowl, stir together ½ cup creme fraiche*, 1 teaspoon lemon juice, ½ teaspoon honey and ½ teaspoon lemon zest. Drizzle the dressing over each salad and top with ¼ cup chopped toasted hazelnuts, evenly divided among the salads.

*To make your own creme fraiche, combine 1 cup cream and 1 tablespoon buttermilk in a glass jar. Cover and store in a warm spot 8 to 24 hours, or until thickened. Refrigerate and use within 12 days.

 

-photo by Greg Rannells

Extra Sauce: In case you missed it…

Saturday, May 21st, 2016

From big changes and Central West End and Clayton institutions to four botanical brews you must try, here’s what went down the STL food scene last week, ICYMI…

 

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1. The Clayton dining scene gains a new neighbor in October when Herbie’s Vintage ’72 pulls up stakes in the Central West End and replants them in Clayton. Herbie’s Vintage 72 will take over Cardwell’s in Clayton, which will close on Oct. 1 as owners Rich and Debbie Gorczyca retire.

2. Now that we’re spending every available moment outdoors, reach for less assertive, more refreshing beer styles brewed with botanical ingredients like flowers and herbs. Don’t miss these 4 botanical brews to try this spring.

 

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3. Amigos Cantina in Kirkwood launched its food truck on Thursday, May 5. Called Amigos on Wheels, the mobile eatery has started serving at community and special events and will eventually expand to regular lunch service around the metro area.

4. Was your weekend boring? Ours wasn’t. Don’t miss out again. Sign up for Edible Weekend and get the top 4 food-filled weekend events delivered direct to your inbox every Wednesday.

 

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5. Downside to not living by the ocean: no ocean. Upside to not living by the ocean: We don’t have to fight the seagulls for these shrimp rolls.

 

Make This: Shrimp Roll

Friday, May 6th, 2016

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Downside to not living by the ocean: no ocean. Upside to not living by the ocean: We don’t have to fight the seagulls for these sandwiches. In a large pot, bring 8 cups water plus 2 tablespoons Old Bay seasoning or salt to a boil. Remove from heat and add 1 pound medium peeled and deveined shrimp. Cover and let sit 3 minutes. Prepare an ice bath. Drain the shrimp and submerge in the ice bath to cool. In the bowl of a food processor, combine 2 egg yolks, 1 tablespoon Dijon mustard, 1 clove garlic, ¼ cup fresh basil, 2 tablespoons lemon juice and 1 teaspoon horseradish. Pulse to combine. With the processor running, drizzle 1½ cups olive oil until a thick aioli forms. Roughly chop the shrimp and toss with ½ cup chopped celery and the aioli. Pile on 4 toasted hot dog buns or potato, brioche or Kaiser rolls brushed with melted butter and top with sliced tomato and lettuce.

 

-photo by Greg Rannells 

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