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Oct 20, 2017
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Posts Tagged ‘Recipe’

Recipe: Parsnip-Carrot Puree

Tuesday, October 17th, 2017

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This recipe was inspired by a parsnip side my husband ordered recently at The Crow’s Nest in Maplewood. When I told the owner how fantastic it was, she told me it would soon be off the menu, which meant it was even more important that I figure out how replicate it at home.

This dish will be prominently featured at our Thanksgiving table this year. I added carrots to the parsnips for a little color (and the whole “you never see rabbits wearing glasses” thing). I love this dish served silky smooth, but I respect that some people prefer a little texture in their mashes. You do you, Boo.

 

Peppery Parsnip-Carrot Puree
Inspired by a recipe from The Crow’s Nest
4 servings

2 cups (about 1 lb.) peeled, chopped parsnips
1 cup (about ½ lb.) peeled, chopped carrots
1 cup whole milk
2 cloves garlic, thinly sliced
2 Tbsp. butter
½ tsp. freshly ground black pepper
½ tsp. kosher salt
½ tsp. white pepper

• Place the parsnips, carrots, milk and garlic in a medium saucepan over medium-low heat and slowly bring it to a boil. Cover, reduce the heat to low and simmer 8 minutes, until the vegetables are easily pierced with a fork.
• Carefully pour the vegetables and milk into a blender or bowl of a food processor fitted with the S-blade. Add the butter, black pepper, salt and white pepper and puree until the mixture reaches the desired smoothness. Adjust seasoning to taste and serve.

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

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Recipe: Peach-Bourbon Milkshake

Thursday, September 21st, 2017

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Boozy milkshakes are a fun, trendy dessert option. Peaches and bourbon are a great combination, and that left me with a fun “free” fifth ingredient to choose. Mint? Vanilla or almond extract? My decision was made for me when I realized the rock-hard peaches I picked up the previous day hadn’t quite achieved perfectly ripe lusciousness. I needed to coax out some flavor and juice, so I brought out the butter and sugar.

 I decided that if I was going to add butter to a milkshake (insert OMG emoji here), that I may as well go all in. That means this butter is browned, my dears, and it makes all the difference. If you’re catering to teetotaling friends or family members, the bourbon can be poured in after you make the shake.

Peach-Bourbon Milkshake
4 small or 2 large servings

2 large peaches or 3 medium peaches, ripe or just underripe
3 Tbsp. unsalted butter
¼ cup brown sugar
5-6 scoops high-quality vanilla ice cream, plus more as needed
½ cup whole milk, plus more as needed
4 oz. bourbon

• Bring a medium saucepan filled with water to a rolling boil over high heat. Prepare an ice bath.
• Slice a small X into the bottom of the peaches with a sharp knife, then place them in the boiling water 45 seconds to 1 minute until the skin just starts to pull away from the X. Remove and immediately plunge them into the ice water bath. Starting at the X, peel the peaches, then pit, slice and set aside.
• Place the butter in a large skillet and melt over medium heat. Gently swirl the pan until the solids just start to turn brown and the butter smells nutty.
• Add the peaches and brown sugar and stir to coat. Reduce the heat to medium-low and saute the peaches 3 to 4 minutes, until the mixture is saucy. Remove from heat and let cool at least 30 minutes.
• In the pitcher of a blender, combine the peach mixture and all its sauce, ice cream, milk and bourbon. Cover and puree until completely blended, 30 seconds to 1 minute. Add ice cream or milk to reach the desired consistency.

 

Photo by Michelle Volansky 

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

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Recipe: Crabcake Bites

Thursday, September 21st, 2017

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Indulging in these decadent little crabcake bites immediately brings me back to my college days in New Orleans when the nights were long and the shellfish plentiful. Since then I’ve have this gnawing desire to fashion a batch of crispy, rich, restaurant-worthy crabcakes – minus any intimidating frills or overly elaborate cooking methods. The concoction I ended up with is a stripped down, no-nonsense version of a classic Baltimore-style crabcake that leans on high quality crab meat amplified by a handful of ingredients easily scrounged from the pantry.

These crowd pleasers are simply prepared on a gas grill in about the time it takes to drain a cold long neck. I suggest the gas grill for this one as the heat is easier to manage and distributes more evenly than charcoal. Most important, don’t skimp on the quality of the crabmeat. Cheap, lousy crab makes this entire exercise pointless. The best bang for your buck is with backfin lump (an 8-ounce package prepped and ready to roll set me back about $13), which contains big pieces of jumbo lump as well as smaller broken up pieces of the body meat.

 

Crabcake Bites
4 to 6 servings

½ cup mayonnaise, divided
½ beaten egg
1½ Tbsp. whole-grain Dijon mustard, divided
½ Tbsp. Worcestershire
1 Tbsp. plus 1 tsp. lemon juice, divided
2 tsp. Old Bay Seasoning, divided
½ tsp. hot sauce
Dash paprika
8 oz. back fin or jumbo lump crabmeat, drained and picked over for shells
10 saltines, finely crushed
1 Tbsp. butter

Special equipment: Slotted grill pan

• In a small bowl, whisk together the mayonnaise, egg mustard, Worcestershire, lemon juice, Old Bay, hot sauce and paprika. In a separate bowl, gently combine the crabmeat and cracker crumbs, then gently fold into the mayonnaise mixture. (Do not overwork the mixture.) Cover and refrigerate at least 3 hours or overnight.
• Prepare a gas grill for medium-high heat direct heat. Melt the butter on the grill pan and heat on the grill 5 minutes.
• Spoon out approximately 1 tablespoon crab mixture, forming each into about 12 golf ball-sized bites. Grill the crabcakes in the grill pan over direct heat 4 minutes. Flip and grill 4 minutes on the other side, until both sides are brown and crispy.
• Remove from the heat and allow them to rest 10 minutes before serving
• Meanwhile, whisk together the remaining ¼ cup mayonnaise, 1 tablespoon mustard, 1 tablespoon lemon juice and 1 teaspoon Old Bay in a small bowl until smooth. Serve as a dipping sauce with the crabcakes.

 

Photo by Michelle Volansky

Matt Berkley is a longtime contributor to Sauce Magazine who writes Grilled.

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Recipe: Harissa Chicken

Friday, September 8th, 2017

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Using yogurt as a marinade is a great way to keep chicken tender and juicy. Like buttermilk, the acid in a dairy marinade actually tenderizes the meat and imparts its slightly tart taste to the chicken. Spicy harissa is tempered by the dairy and brightened by the lemon zest. Harissa can be found at most international food stores like Global Foods Market, Jay’s International Foods or United Provisions, but a decent substitute can be yours with just five ingredients. It’s not as complex as what you’ll find at the store, but it saved me an extra trip on a busy day.

 

Harissa Chicken
4 servings

½ cup plain Greek yogurt
2 to 4 Tbsp. harissa paste (Optional recipe follows.)
Zest and juice of 1 small lemon
1 tsp. kosher salt
½ cup olive oil
8 bone-in, skin-on chicken thighs or drumsticks
¼ cup torn mint leaves

• In a mixing bowl, whisk together the yogurt, harissa, lemon juice and zest and salt, then whisk in the olive oil.
• Place the chicken in a large zip-top bag and add the yogurt marinade. Seal the bag and massage the chicken to completely coat. Refrigerate at least 30 minutes or overnight.
• Prepare a charcoal or gas grill for medium-high, direct heat.
• Grill the chicken skin side-down 3 to 4 minutes, then flip and cook another 3 to 4 minutes, until a thermometer inserted into the thickest part of the meat reaches 160 degrees.
• Arrange the chicken on a serving platter and immediately top with the mint so the heat releases the oils.

 

Quick Harissa Paste
1/3 cup

5 to 6 garlic cloves, minced
5 Tbsp. extra-virgin olive oil
1½ Tbsp. smoked paprika
2 tsp. coriander
1 tsp. red pepper flakes
½ tsp. kosher salt

• Combine all the ingredients in a glass bowl and microwave 15 to 30 seconds, until fragrant. Whisk to combine and let cool. Store refrigerated in a sealed jar.

 

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

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Recipe: Crispy Granola

Thursday, September 7th, 2017

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I confess I have never been a fan of granola, but now I will have to amend that statement to “I have never been a fan of store-bought granola.” This granola is magnificent with yogurt or even just eaten plain as a snack. The cardamom and vanilla add a nice bit of spice, and the whole batch together tastes toasty and not too sweet.

This combo of dried fruit and nuts is my particular favorite. You can change any of the mix-ins according to your preference, and even omit the nuts entirely for a nut-free variation. For a gluten-free option, make sure your oats are gluten-free and omit the wheat germ. This makes enough to share – though you may not want to.

 

Crispy Granola
Adapted from a recipe at Serious Eats
About 9 cups

3 cups old-fashioned rolled oats
1/3 heaping cup wheat germ
1 heaping Tbsp. chia seeds
1 cup buttermilk
½ cup (1 stick) butter, melted
¾ cup sugar
2 tsp. vanilla bean paste or 1 split and scraped vanilla bean
1 tsp. cardamom
½ tsp. kosher salt
¾ cup pumpkin seeds
½ cup cashews
½ cup sliced almonds
1 tsp. olive oil
½ cup dried blueberries
½ cup dried tart cherries
½ cup golden raisins

• In a large mixing bowl, combine the oats, wheat germ and chia seeds. Stir in the buttermilk and melted butter until evenly coated. Cover with a towel and set aside 20 minutes, until the oats appear dry.
• Stir in the sugar, vanilla, cardamon and salt and toss to coat evenly. Cover with a towel and set aside 30 minutes, until the mixture looks loose and damp.
• Meanwhile, preheat the oven to 350 degrees.
• Spread the pumpkin seeds, cashews and almonds on a parchment-lined baking sheet. Bake 10 minutes, until fragrant and beginning to brown. Transfer to a large mixing bowl, toss with the oil and stir in the blueberries, dried cherries and raisins. Set aside.
• Reduce the oven temperature to 300 degrees.
• Spread the oat-mixture in an even layer across the same baking sheet. Bake 75 to 100 minutes, stirring the granola every 20 to 25 minutes, until the oats are toasted and dry.
• Add the toasted oats to the dried fruit and nuts, stir to combine, then return to the baking sheet and let cool completely. Transfer to airtight containers. The granola can be stored for several weeks at room temperature.

Amrita Song is the owner and baker at Mila Sweets.

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Recipe: Eggplant and Tomato Bruschetta

Thursday, August 31st, 2017

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What else is there to say about a late-summer tomato? There is nothing that can touch its flavor, and there is little reason to do more than throw slices on bread with salt and pepper and inhale them.

Ah, bread. My other love. Specifically, Mr. Meowski’s sourdough bread. My daughters refer to Mr. Meowski as “mom’s boyfriend,” and I don’t correct them. This bread has limited availability, but you can be darn sure I know how to find it: most days at Larder & Cupboard, Roger’s Produce, Local Harvest Grocery, City Greens Market, Freddie’s Market and Saturdays at Tower Grove Farmers’ Market.

Eggplant hasn’t ever done much for me, but I’ve started to experiment with different varieties. I’m a fan of the long, skinny Asian eggplants, as opposed to the stout globe ones found in most groceries. I find Japanese and Chinese eggplants to be less bitter with a more enjoyable texture, and roasting them brings out an almost floral quality.

If one were to gild the lily on this perfect late-summer dish, it would be with a few splashes of balsamic or red wine vinegar.

Eggplant and Tomato Bruschetta
8 servings

2 Japanese or Chinese eggplants, peeled and sliced ¼-inch thick
1 to 2 Tbsp. olive oil
8 ¾-inch slices sourdough or pain de beaucaire, toasted
Kosher salt and freshly ground pepper, to taste
8 oz. goat cheese crumbles or feta cheese
3 to 4 medium ripe tomatoes, cut into ½-inch slices
4 Tbsp. chopped fresh marjoram

• Preheat the broiler.
• In a mixing bowl, toss the eggplant with the olive oil and place in an even layer on a foil lined-baking sheet. Broil 5 minutes, until the eggplant starts to brown.
• Evenly divide the roasted eggplant atop the toast. Season with salt and pepper, then sprinkle each slice with 1 ounce cheese. Broil 2 to 3 minutes.
• Place the tomato atop the toast, then garnish with the marjoram. Serve immediately.

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

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Recipe: Roast Carrots with Whipped Yogurt

Monday, August 21st, 2017

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I love roasting vegetables, but I’ve never been a fan of carrots. I think this was due partly to my dear mom forcing me to eat her rubbery carrot rounds with mustard seeds. To this day, I’m still not a fan of carrots sliced in rounds.

But when I saw a gorgeous bundle of multicolored carrots at the store, I decided to give them another shot. These turned out so much tastier than I expected. The carrot’s natural sweetness really shines here, and the nice light addition of herbs is a nice complement. This is a perfect side dish, and tastes like classic comfort food. Enjoy and happy baking!

 

Roasted Carrots
Adapted from a New York Times recipe 
3 to 4 servings

1 lb. carrots, peeled and cut into 2-inch pieces
1-2 Tbsp. avocado oil
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
2 Tbsp. chopped parsley
¾ cup plain Greek yogurt, plus more as needed
¼ cup heavy cream

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil wiped with oil.
• In a mixing bowl, toss the carrots with the oil and thyme. Spread the carrots onto the baking sheet in an even layer and sprinkle with salt and pepper. Cover with foil and bake 20 minutes.
• Reduce the heat to 375 degrees and bake another 10 to 15 minutes until the carrots are tender.
• In a small bowl, use an electric mixer to whip the yogurt and cream on medium-high speed until thick and stiff.
• Transfer the carrots to a serving bowl and gently toss with parsley. Season to taste with salt and pepper. Serve with the whipped yogurt.

Amrita Song is a longtime Sauce contributor who owns Mila Sweets. 

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Recipe: Grilled Carne Asada Skewers

Thursday, August 17th, 2017

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Though the phrase literally translates to “roasted meat,” carne asada is much more than a charred hunk of flesh. An asada is the Latin American equivalent of a barbecue, a gathering of hungry folks around an open flame. More than a meal, it’s a communal carnivorous feast. A fitting companion for this outdoor fete, this recipe for carne asada skewers pulls together a simple marinade of traditional ingredients to prep the beef overnight before searing it over a roaring grill.

A 2-pound flank steak will furnish about 14 ¾-inch thick strips hearty enough for a main course. Still, I prefer to tear into these savory skewers as a meaty appetizer with a bowl of avocado crema for dipping. Because they’re quick to make and best served immediately, these skewers are ideal starters handed to guests straight off the grill.

 

Carne Asada Skewers
4 to 6 servings

Juice of ½ orange
Juice of 1½ limes, divided
6 cloves garlic, divided
3 Tbsp. chopped cilantro
1 serrano pepper, chopped
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1 tsp. cumin
1 tsp. plus 1 dash kosher salt, divided
½ tsp. plus 1 dash freshly ground black pepper, divided
2 lb. flank steak
1 ripe avocado, pitted and peeled
2 Tbsp. sour cream
1 dash onion powder

• In a large zip-top bag, combine the orange juice, juice of 1 lime, 4 cloves garlic, cilantro, serrano, vinegar, oil, soy sauce, cumin, 1 teaspoon salt and pepper and mix to combine. Add the flank steak, seal the bag, coat the meat and refrigerate overnight.
• Soak 15 to 20 bamboo skewers in water at least 1 hour. Preheat a gas or charcoal grill for medium-high direct heat.
• Remove the steak from marinade and cut against the grain to make ¾-inch thick strips. Thread the strips onto the skewers in an S-shape.
• Meanwhile, make an avocado crema. Mince the remaining 2 garlic cloves, then combine them in a medium bowl with the avocado, sour cream, the remaining juice of half a lime, the onion powder and a dash of salt and pepper. Mash with a fork until smooth. Refrigerate until ready to use.
• Lightly grease the grill grate. Grill the skewers 7 minutes, then flip and grill another 7 minutes for medium-rare. Remove and serve immediately with avocado crema.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Recipe: Grilled Eggplant Salad

Thursday, August 3rd, 2017

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I recently discovered that seared eggplant serves as a phenomenal blank canvas for a grilled salad – a dish I usually dismiss as a trendy waste of produce. But this warm, delightful Mediterranean-style salad loaded with soft feta and drizzled with a tangy lemon-garlic yogurt dressing is more than enough to make me a believer (at least for one night).

Perfect for summer grilling, this warm-weather friendly salad pairs especially well with grilled Italian sausages or a big slab of barbecue pork and a bottle of richest, full-bodied red wine you can get your paws on.

Like many salads, the key to success in this dish is timing. Soaking the eggplant slices too long or grilling them even a few minutes more than the recommended time will result in an overcooked pile of goo. Have all the ingredients prepped before lighting the grill and plan plating, dressing and serving it immediately while the eggplant is still warm and relatively firm.

 

Grilled Eggplant Salad
3 to 4 servings

8 oz. plain Greek yogurt
Juice of ½ lemon
3 garlic cloves, minced
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 large eggplant
40 cherry tomatoes
Olive oil, for greasing
½ cup chopped basil leaves
3 oz. crumbled feta

• In a medium mixing bowl, stir together the yogurt, lemon juice, garlic, salt and pepper. Refrigerate until ready to use.
• Fill a large bowl with lightly salted water. Cut the eggplant lengthwise into ¾-inch slices and submerge them in the water. Brine 20 to 30 minutes.
• Thread the tomatoes on metal or wood skewers.
• Prepare a charcoal or gas grill for high, direct heat.
• Lightly spray or brush olive oil on the grill grate. Grill the eggplant slices and tomato skewers over direct heat 6 minutes, turning once halfway through.
• Divide the eggplant slices among the serving plates. Top each with grilled tomatoes, then drizzle with the yogurt dressing and garnish with the basil and feta. Serve immediately.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Recipe: Tandoori Red Snapper

Tuesday, August 1st, 2017

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Tandoori masala is a mixture of spices often applied to meat and then cooked in a tandoor, or a clay oven. Masala is made of many ingredients, including garam masala, garlic, ginger, cayenne pepper and cloves. My family likes to save the trouble of making the powder and instead purchases the Shan brand of Tandoori Masala, available at Global Foods Market or various Indian grocery stores. Applied on a fish with a tasty skin like snapper or salmon, it makes a great one-pan weeknight meal when paired with some roasted vegetables. Enjoy and happy baking!

 

Tandoori Red Snapper
Adapted from a Bon Appetit recipe 
2 servings

2 russet potatoes, peeled and diced
1 red onion, diced
3 Tbsp. avocado oil
Juice of 1 lemon
2 Tbsp. Shan Tandoori masala*, divided
½ Tbsp. garlic powder
2 ½-lb. skin-on red snapper fillets
Lemon wedges for serving

• Preheat the oven to 425 degrees.
• Bring a large pot of salted water to a boil over high heat. Add the potatoes and parboil about 10 minutes until tender. Drain well and let cool completely,
• Transfer the potatoes to a large mixing bowl, then add the onion, oil, lemon juice, ½ tablespoon masala and garlic powder.
• Use a sharp knife to score the skin of the fillets about a ¼-inch deep. Rub the remaining 1½ tablespoons masala all over the fish fillets well, and mix any remaining masala into the potatoes and onions.
• Line a baking sheet with parchment paper and spread the potatoes and onions onto it in an even layer. Place the fillets skin side-up on top of the potatoes and onions. Bake 10 to 15 minutes, until the fish is cooked through.
• Serve immediately with extra lemon wedges to squeeze over the top.

*Available at Global Foods Market

Amrita Song is a longtime contributor to Sauce Magazine and blogs at A Song in Motion. 

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