Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Aug 22, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

Posts Tagged ‘recipes’

6 green dishes (and 2 green drinks) to celebrate St. Patrick’s Day

Monday, March 17th, 2014

All of the St. Patrick’s Day festivities and have us thinking – and eating – green. If you’re not a fan of corned beef and cabbage (though this recipe may change your mind), colcannon or Irish soda bread, you can still inspire a little luck of the Irish with six dishes (and two drinks) as green as a shamrock.

031714_soup

1. A light, refreshing Cucumber Avocado Soup is made silky smooth with buttermilk.

2. Those rubber-banded bunches of asparagus stems are one of the first signs that spring really is on its way. Celebrate its vibrancy on this Asparagus and Green Onion Pizza.

 

031714_kalechips

3. Get rid of those last few bunches of kale with the snack that launched the craze: Kale Chips.

4. Corned beef isn’t the only protein option today. Go vegetarian with DIY Lentil, Chickpea & Quinoa Burger loaded with avocado and cilantro garlic cream.

 

031714_zucchini

5. Got a vegetable peeler and a zucchini? We’ve got a Shaved Zucchini Salad.

6. A little green food coloring goes a long way with these adorable Mint Chocolate Chip Cupcakes.

031714_continental

And if you had your fill of Irish ales, whiskey and Irish cream this weekend, lighten up your drinking regime with The Subcontinental (pictured) or a Lean and Green.

-Soup photo by Laura Miller; kale photo by Ashley Gieseking; zucchini photo by Greg Rannells; cocktail photo by Geoff Cardin

13 Gluttonous Mardi Gras Recipes

Thursday, February 27th, 2014

Mardi Gras: that one holiday of the year devoted to entirely to excess. We love it so much that we spread that decadence out over a full weekend of gastronomical indulgences. So before you commit to Lenten promises that will torture you until Easter, here are 14 decadent dishes worth the guilt.

 

022714_mardigras1

1. Combining Creole seasoning with dark beer, this Everything-in-the-Crisper Jambalaya is perfect for a Mardi Gras-themed meal or a stick-to-your gut dinner before an evening of drinking.

2. Surely one pound of sprouts is enough to redeem this Parmesan-garnished Brussels Sprouts and Bacon Pasta, right?

3. Three ingredients make the Peanut Butter Bacon Sandwich of your drunken dreams.

 

022714_mardigras4

4. Southern Fried Chicken takes a three-day process to complete, but that crispy, Creole-spiced skin is so worth it.

5. Too lazy to butcher? Try a Deep-Fried Whole Chicken.

6. St. Louis weather is still a far cry from spring. Warm up with these tender Braised Short Ribs served over savory hominy stew.

 

022714_mardigras5

7. True, this creamy Fonduta Mac-n-Cheese made with Riesling and lobster meat is not your mom’s mac-n-cheese. It’s better.

8. Go ahead, have a beer with dinner … then a slurp a Budweiser Milkshake for dessert.

9. Spice up your after-dinner indulgence with a peanut-butter Oreo treat that features a kick of cumin, cayenne and spicy toppings like chocolate-chipotle sauce. This PBJ Blaster Pie may blast a hole in your diet, but you’ve got 40 days to make it up to yourself.

 

022714_mardigras3

10. Challenge yourself to make a dessert of Caramelized Apples with Foie Gras Ice Cream and spiced walnuts, then reward yourself with sweet, spicy, creamy, crunchy seconds.

11. Brownie mix, booze, bacon and caramel make for a Bacon-Bourbon Brownies for the novice baker. Do you really want to give up chocolate for Lent?

 

022714_mardigras2

12. If Serendipity’s house-made toasted marshmallow ice cream isn’t enough to convince you, indulge in a Gimme S’mores St. Louis Sundae topped with oatmeal cookie crumbles, hot fudge and vanilla toasted marshmallows. I see you reaching for your spoon.

13. We can’t promise you won’t regret this Cinnamon Bread Pudding chock-full of raisins and cranberries and topped with a glaze of maple syrup and Jack Daniels. But after all, isn’t that the point of Mardi Gras?

-Jambalaya, fried chicken, caramelized apples and mac-n-cheese photos by Carmen Troesser; s’mores sundae photo by Greg Rannells 

 

 

 

Touchdown! 7 ways to fuel your Super Bowl party

Friday, January 31st, 2014

103113_justfive

{Honey Sriracha wings}

Huddle up, team. It’s two days until America’s biggest sporting event of the year, and you’ve got a pack of hungry fans about to takeover your living room. How will you sate their ravenous appetites? With a sad tray of dried-out veggies and a bag of frozen hot wings? Not in this house. You’re going to dig deep, pull out that slow cooker, fire up that grill and get to chopping, searing and melting until you have a buffet worthy of the Super Bowl.

Show us what you’re made of; share your game day dishes on Instagram. Follow @saucemag, then share a photo and description your recipe with hashtag #saucesuperbowl for a chance to win a copy of The Great American Slow Cooker Book. We’ll pick our favorite Instagram and announce the winner Monday, Feb. 3.

Need a little inspiration? We’ve got 18 recipes to feed every fan from carnivores to vegans. Check out our favorites for a football feast:

 

013114_superbowl3

{Szechwan eggplant dip}

1. A fan cannot live on guac alone. Dish out other scoop-ables like this spicy Szechwan eggplant or smoky roasted red pepper and curry number.

2. Bowls of chips and salsa should always be within reach. But since this is the Super Bowl, that salsa’s gotta be homemade. Raise the salsa bar with black beans, jalepenos or tuna and anchovies (yes, really).

 

013114_superbowl4

{Root beer pulled pork}

 

3. “Pass the pigskin” takes on new meaning with a dish like root beer pulled pork. Your vegan friends won’t left out; they can pass the jackfruit with vegan carnitas.

4. What’s football without chicken wings? Everyone has a recipe, and our two picks – spiked with harissa or with the ever-popular red rooster – both rely on honey to tone down the heat.

 

013114_superbowl2

{Bill’s Burger Miester Burger}

 

5. It’s time to build a better burger. No sad frozen patties here. We turn to Bill Cardwell’s recipe for Burger Miester Burger, the definition of what a cheeseburger should be.  Scale down your patties for mini-Miester sliders and serve them alongside falafel sliders for your veg-heads.

6. We all love a good squirt of Heinz, but go for the extra point with DIY ketchup, mustard and mayo.

 

013114_superbowl1

{Salt and pepper}

7. Just when your guests think they’ve sampled the entire spread, bust out bowls of popable bar bites to get through the last quarter. We go for spice-roasted chickpeas, pad thai popcorn and a twist on salt and pepper.

-eggplant dip, burger, and salt and pepper photos by Carmen Troesser; pulled pork photo by Greg Rannells

 

 

 

The Ultimate Guide to Thanksgivukkah – Part 2

Friday, November 22nd, 2013

112013_Thanksgivukkah

{Beth Boggiano Sorrell’s L’Chaim, It’s Turkey Time}

 

Thanksgivukkah, the Turkey Day/Festival of Lights hybrid currently enthralling the social media world, promises some truly original (and hopefully delicious) holiday spreads. In the first part of our ultimate guide to these festivities, we dished on what chefs local and national are dreaming up to commemorate the occasion. Today, we plan out your Thanksgivukkah table, from pumpkin challah to sweet-and-sour braised brisket with cranberries and pomegranate seeds.

Many home cooks are heading straight for an obvious crowd-pleaser: sweet potato latkes with a suggested condiment of homemade cranberry sauce or cranberry applesauce. Jewish cooking maven Joan Nathan suggests a curried sweet potato latke, amongst other ideas.

Ambitious bloggers have created entire Thanksgivukkah menus. BuzzFeed’s Christine Byrne dreamed up Manischewitz-brined roast turkey, sweet potato-bourbon noodle kugel, roasted Brussels sprouts with pastrami and pickled red onion, horseradish mashed potatoes, pumpkin pie with a caraway rye crust, and pecan pie rugelach.

Tasty-looking desserts include a scrumptious pumpkin-custard kugel and caramelized corn, thyme and onion doughnut holes at the Joy of Kosher website. Sweet doughnuts might include sweet potato-spiced sufganiyot (Hebrew for jelly doughnuts).

St. Louis blogger Stefani “Cupcake Project” Pollack turned tzimmes, a Jewish warm-fruit compote, into a Thanksgivukkah Tzimmes Pie for Parade Magazine. Still not finished, Pollack whipped up both sweet potato-casserole marshmallows and Manischewitz-Concord grape marshmallows in Hanukkah shapes.

Through project that has literally helped turned Thanksgivukkah into the national buzzword it’s become, Pollack dreamed up a Thanksgivukkah Blogger Potluck that motivated 18 fellow food bloggers nationwide to cook up dishes like chocolate cranberry cake with gelt glaze, pumpkin-glazed cronuts, a nervy onion-bagel and bacon stuffing, challah-cranberry doughnut holes and challah stuffing with turkey sausage, leeks and cherries.

One person Pollack appealed to for ideas was Slow Food St. Louis co-leader Kimberly Henricks-Friedhoff, whose Rhubarb and Honey blog featured a sweet potato noodle kugel that was featured online on Good Morning America.

Even Operation Food Search director of development Karen Klaus intends to carve a Star of David from a gelatinous log of cranberry sauce. It’s low budget, but it has a certain, primitive charm. And St. Louis’ only kosher deli, Kohn’s, is selling a challah-cornbread dressing for the occasion.

On the beverage side, mixologist Beth Boggiano Sorrell of Cocktails Are Go! catering and the STL Libation Lab professionals’ guild has developed two Thanksgivukkah cocktails that are equal parts hilarity and holiday salute. The no-pressure Shiksa Spritzer calls for 1½ ounces rye whisky, ½ ounce Manischewitz and a squeeze of lemon to be added to a tall glass. Then add ice and fill to the top with ginger ale.

L’Chaim, It’s Turkey Time is slightly more involved. Stack 1½ ounces rye whiskey, 1 ounce Manischewitz, ½ ounce Goldschlager, ¼ ounce lemon juice and 2 dashes Jerry Thomas bitters in a cocktail shaker with ice. Strain into a chilled coupe glass and garnish with a lemon twist. This concoction will literally add sparkle to Thanksgivukkah – and quite possibly dizziness, too.

From the crafts department, Brooke Pratt of STL’s Sucre Shop has created biodegradable birchwood utensils printed “Happy Thanksgivukkah.”  Chabad of Greater St. Louis is offering its annual free Menorah Workshop on Nov. 24 at the Home Depot of Brentwood with several Thanksgiving touches. The event includes Thanksgiving-themed decorations for participants to use in crafting their menorah, a snack of latkes with cranberry sauce, and a Thanksgiving canned-food drive to assist the Harvey Kornblum Jewish Food Pantry.

Before you know it, Thanksgivukkah will be over. But wait! In 2014, Purim comes a day before St. Patrick’s Day; hamentaschen made with whiskey-soaked prunes, anyone?

 

 

By the Book: Lidia Matticchio Bastianich’s Pipette or Elbows with Sweet Potatoes, Parsley and Capers

Tuesday, November 19th, 2013

btb_lidias_cover

 

I had a plan. After a leisurely Sunday afternoon browsing through Lidia’s Commonsense Italian Kitchen, I would cook up an Italian feast. Maybe try my hand at homemade pasta (She offers wonderfully simple instructions with or without a pasta roller.). Or I’d give her Pepperadelle with Turkey Rolls a go. Maybe I’d bake something.

Then the wind picked up. In the next 10 minutes, rain blew sideways; branches crashed into the street; hail pelted the driveway. My lights flickered once, twice, and then died completely. And they remained off for the next 36 hours. Instead of preparing for my feast, I spent the limited hours of daylight purging my freezer of dripping ice cream and thawing leftovers. I ferried all my precious dairy products – half-and-half, milk, the good cheese – to the refrigerator at my office.

 

btb_lidias_02

 

With deadline – and darkness – approaching on Monday, I called my parents and offered to cook dinner in exchange for their kitchen. Then I flipped open the book again, this time hunting for something simple and fast. Luckily, Lidia Bastianich and Tanya Bastianich Manuali’s recipes are delicious and as touted, based on common sense. After a quick trip to the grocery store for some fennel, leeks, a sweet potato and some quality cheese, I whipped up a filling meal.

 

btb_lidias_03

 

Bastianich’s Pipette or Elbows with Sweet Potatoes, Parsley and Capers was a great seasonal pasta dish that warmed us up on a cold night. Bright orange sweet potatoes and soft green leeks studded the pan sauce, bulked up with plenty of pancetta. Fresh parsley and capers brightened it up, and the whole thing coated the elbow macaroni without weighing it down. A note of caution: Use a light hand when seasoning. With all the pancetta, capers, pasta water and cheese, the dish didn’t need another pinch of sodium.

 

btb_lidias_01

 

The bonus dish – Baked Fennel with Sage – was the surprise hit of the night. As I sliced and blanched the bulbs, the potent smell was a tad off-putting to some (Exact words: “It smells like my old fish tank.”). But baking the fennel in a hot oven (and smothering it in fontina and Parmigiano-Reggiano), turned the strong, licorice-y vegetable into a mild, earthy side dish that screamed for a slice of rustic bread to sop up all that gooey cheese.

 

btb_lidias_06

 

Each dish took only about 20 minutes of active cooking time, and the instructions encouraged home cooks to trust their instincts. But the best part? I returned home to a well-lit apartment where I stored my leftover ingredients in a nice, chilly fridge. Now back to that grand Italian meal…

 

btb_lidias_04

Pipette or Elbows with Sweet Potatoes, Parsley and Capers
6 Servings

2 Tbsp. extra-virgin olive oil
4 oz. thick-sliced bacon or pancetta, cut into julienne strips
4 garlic cloves, peeled and crushed
4 fresh sage leaves
1 lb. sweet potatoes, peeled, cut into ½-inch cubes
2 leeks, white and light-green parts only, sliced (about 2 cups)
¼ cup rinsed small capers (optional)
½ tsp. Kosher salt, plus more for the pot
¼ to ½ tsp. crushed red pepper flakes
1 lb. pipette or elbow pasta
3 Tbsp. chopped fresh Italian parsley
1 cup grated Grana Padano or Parmigiano-Reggiano

• Bring a large pot of salted water to a boil for pasta.
• In a large skillet, over medium-high heat, heat the olive oil and add the bacon or pancetta, the garlic and the sage. Cook until fat has rendered, about 3 to 4 minutes.
• Add the sweet potatoes and leeks and cook, stirring continuously, until both begin to soften, about 4 minutes. Add the capers, if using. Season with the salt and crushed red pepper.
• Ladle in 1 cup of pasta water and simmer rapidly until the sweet potatoes and leeks are very tender but the sweet potatoes retain their shape, about 7 to 8 minutes, adding more pasta water if necessary to keep it saucy.
• Meanwhile, cook the pipette until al dente. When the pipette are done, remove with a spider directly to the sauce.
• Add the parsley and toss to coat the pasta with the sauce. Increase the heat and boil 1 minute if the sauce is too thin or add a little more pasta water if it is too thick.
• Remove the skillet from the heat, sprinkle with the grated cheese and serve.

 

btb_lidias_08

Baked Fennel with Sage
6 Servings

½ tsp. Kosher salt, plus more for the pot
3 bulbs fennel, trimmed (about 2 lbs.)
8 oz. grated Italian fontina
½ cup grated Grana Padano or Parmigiano-Reggiano
2 Tbsp. unsalted butter
6 large fresh sage leaves, chopped

• Preheat the oven to 425 degrees. Bring a large lot of salted water to a boil.
• Halve and core the fennel and slice it ½-inch thick. Add the slices of fennel to the boiling water and blanch until tender, about 15 to 20 minutes. Drain and rinse.
• In a medium bowl, toss together the fontina and grated Grana Padano.
• Butter a 9-by-13-inch baking dish. Spread in the blanched fennel and season with the salt. Scatter the chopped sage over the top and sprinkle with the grated cheese.
• Bake until browned and bubbly, about 20 to 25 minutes.

Reprinted with permission from Alfred Knopf Publishing

Power outages, broken ovens, hungry dogs… What’s the biggest obstacle that was interfered with your cooking plans? How did you adapt? Tell us about it in the comments section below for a chance to win a copy of Lidia’s Commonsense Italian Kitchen by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Sue, whose answer on last week’s By the Book has won a copy of Roberta‘s Cookbook by Carlo Mirarchi, Brandon Hay, Chris Parachini and Katherine Wheelock. Sue, keep an eye out for an email from the Sauce crew.

Thanksgiving Inspiration: Side Dishes

Monday, November 18th, 2013

 grainssalad{Seven-Grain Salad with Italian Sausage, Peppers and Capers}

 

Thanksgiving may be all about that big, beautiful bird, but sometimes a great side dish can steal the show. Over the years, we’ve whipped up dishes both traditional and out of the ordinary, aiming to please everyone from your vegan cousin to your carnivorous uncle. We’ve roasted, stuffed, sauteed, dressed and seasoned a slew of dressings, vegetables and casseroles. And we prepared potatoes every which way, from mashed to stuffed to wasabi-spiked (yes, really).

Check out recipes for some our favorite sides:
Seven-Grain Salad with Italian Sausage, Peppers and Capers
Wild Rice and Sage Stuffing
Stuffed Acorn Squash
Mushroom Bread Pudding
Oyster Root Dressing
Roasted Fall Vegetables

Oh, and don’t forget the gravy!

Still hungry? Check out our recipe database for even more great dishes perfect for feeding a crowd at the holidays.

Thanksgiving Inspiration: Pies

Wednesday, November 13th, 2013

111313_pie{Simone Faure’s Our Crack Pie}

 

If you were assigned to bring the pie for Thanksgiving, you’re either the family baker (We should all be so lucky to have one.), or you can be relied on to hit up a local bakery to supplement your lackluster kitchen skills.

This year, shake up your traditional offering, be it your homemade pumpkin pie or Marie Callender’s, and experiment with some of these pie recipes. You may just find a new family favorite. Not a pie person? We’ve got tons of other great desserts to tempt every palate. And remember, while practice makes perfect, when it comes to baked goods, practice makes lots of friends, too.

-Photo by Carmen Troesser

Wheatless Wednesdays: Pumpkin Chocolate Chip Cookies

Wednesday, November 13th, 2013

111313_wheatless_cookies

 

I am lucky to have a mom who (for the most part) also follows a gluten-free lifestyle. Holiday gatherings are no longer void of all the goodies I savored as a child. Mom’s “famous” chocolate chip cookies now have a gluten-free counterpart at which hardly any gluten-loving family member would balk. The annual gluten-free holiday baking is welcomed – but now I succumb to the holiday bulge with the rest of you!

Mom’s flare with cookies goes far beyond rudimentary; my favorites are her chocolate crinkles and pumpkin chocolate chip. They both seamlessly convert to gluten-free, as most cookies do. And now that gluten-free flour blends are easily found in the grocery aisles, the process is just as quick as your traditional cookie recipe.

Andrea’s Gluten-Free, a St. Louis company with a dedicated gluten-free (and peanut- and tree nut-free) kitchen, sells a superb “super fine grind” gluten-free flour blend that I picked up at Schnucks. I highly recommend it for many reasons. The blend is a cup-for-cup substitute when baking standard recipes (ones that contain gluten) and worked beautifully for these cookies. The super fine grind texture is soft and light without the grit many gluten-free flours produce. The blend includes xanthan gum, which helps the mixture bind. And you’ll save a little dough (no pun intended!) since purchasing xanthan separately is quite expensive. As you mix the cookie ingredients together, your arm will feel the xanthan’s gumming action, but have no fear – it will result in a moist, cake-like cookie.

These beta-carotene-rich cookies make me proud. Take them to your favorite autumn harvest party or holiday get together. And don’t worry, I’m sending my recipe to Mom.

Pumpkin Chocolate Chip Cookies
Makes approximately 25 large cookies

1½ tsp. baking soda
2 tsp. milk
1 15-oz. can pumpkin purée (or use leftover roasted pumpkin puree)
1 cup sugar
½ cup olive oil
1 egg
2 cups gluten-free flour blend (without leavening agents)
2½ tsp. baking powder
2 tsp. cinnamon
½ tsp. sea salt
1 cup chocolate chips
½ cup black walnuts, optional
2 tsp. vanilla extract

• Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
• In a small glass, dissolve the baking soda in the milk. Set aside.
• Mix the pumpkin purée, sugar and olive oil together in a large bowl until smooth.
• Stir in the egg, flour blend, baking powder, cinnamon and sea salt and mix to combine.
• Add the milk mixture, then stir in the chocolate chips, nuts and vanilla.
• Scoop ¼-cup dough balls onto the cookie sheet and press down gently to slightly flatten
• Bake about 12 minutes, until cookies are fluffy and cake-like.

 

 

In This Issue: One Ingredient, 3 Ways – Eggplant

Sunday, August 25th, 2013

080113_eggplant

Eggplant comes in colors ranging from albino white to midnight purple, and in shapes from Gwyneth Paltrow skinny to Rubenesquely rotund. Its shiny skin belies a bitter flesh, but once you give it a little help, it’s just as lovely on the inside as it is on the outside. Here are three ways to celebrate the complex flavors and meaty texture of this summer beauty.

-Photo by Laura Miller

Just Five: Grilled Mussels with Curry Butter

Wednesday, July 24th, 2013

072413_justfive

 

It’s that time of year again. The mosquitoes are bitin’, the air is almost too thick to breathe, and your day is probably filled with driving camp carpools or working in a somewhat climate-controlled office. If you’re lucky, you’re baking at the pool, but even sitting poolside can sap your energy in this weather. It’s ridiculous to turn on an oven and heat up your house. It’s grill time.

This recipe is embarrassingly easy. I actually felt a bit guilty asking my husband to light the grill because it took longer to get the coals hot than it took me to assemble and cook this dish. This is a year-round option, too, as these mussels cook fine in a 400-degree oven or even in the coals of a campfire. So tell the neighbors to bring over cold beer and a salad, and you’ll provide the entree.

Grilled Mussels with Curry Butter

Inspired by Saveur Magazine
Serves 4

3 Tbsp. butter, softened
1 tsp. curry powder
Salt
2 lbs. mussels, cleaned and de-bearded (Frozen mussels also work fine.)
1 large shallot, thinly sliced
2 limes, 1 sliced in 8 thin rounds, 1 cut into 4 wedges
½ cup fresh cilantro, chopped

• Prepare your grill for medium-high heat and lightly oil the grate.
• In a small bowl, mix the softened butter, curry powder and salt. Set aside.
• Divide the mussels evenly into 4 portions on 4 large pieces of heavy-duty foil. Divide the butter mixture and shallots evenly among the mussels. Then top each serving with 2 lime slices.
• Tightly close the foil packets and place them on the grill over direct heat for 5 to 7 minutes, until the mussels have opened. Remove the packets from the heat. Discard any mussels that stay closed.
• Transfer the mussels to small bowls and garnish with the cilantro and a lime wedge.

 

 

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004