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Oct 23, 2017
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Make This’

Make This: Trout Livornese

Friday, September 1st, 2017

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Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking.

In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes.

Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes.

Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous.

Photo by Julia Calleo

Dee Ryan is a longtime contributor to Sauce Magazine who regularly pens Just Five

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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

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

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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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Make This: Spicy Shrimp Cocktail

Wednesday, March 1st, 2017

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Skip the boring ketchup stuff and whip up this creamy, spicy-sweet sauce next time you’re shrimp cocktailing. In a large stockpot over high heat, bring 6 cups water, ½ lemon, 2 bay leaves and 1 tablespoon kosher salt to a boil. Meanwhile, prepare an ice bath. Add 1 pound medium thawed or fresh shrimp to the boiling water and cook 1½ to 2 minutes, until pink and opaque. Transfer the shrimp to the ice bath and let cool 5 minutes. Meanwhile, whisk together ½ cup sour cream, 1 teaspoon honey, 1 teaspoon hot sauce, 1 teaspoon lime juice and ½ teaspoon cumin in a small bowl. Stir in 1 tablespoon minced green onions. Remove the shrimp from the water bath and serve with the dipping sauce.

Photo by Julia Calleo

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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Make This: Savory Granola

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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

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Make This: Thai Noodles with Gai Lan

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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.

 

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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

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