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Aug 21, 2014
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Posts Tagged ‘recipes’

Baked: Summer Trifle

Wednesday, July 17th, 2013


I made this using extra scraps of sponge cake from my Chili Chocolate Marquise. It was a happy surprise. The sour cream is tangy and sweetened, and it pairs well with soft, juicy raspberries. The chocolate sponge turns soft from the weight of the cream and adds another dimension of texture. You also can use any fruit you have on hand. It’s great to eat something cool, fruity and refreshing this time of year. Make them in mason jars, put the lids on and take them for a picnic or a party. Enjoy and happy baking!

Summer Trifle
Serves 2 to 4
Adapted from Gourmet Traveler

3 eggs
¾ cup (140 g.) granulated sugar
¾ cup (75 g.) all-purpose flour
½ tsp. cinnamon
2 Tbsp. Dutch cocoa powder
2 Tbsp. (30 g.) butter, melted and slightly cooled
½ cup sour cream (or crème fraiche)
¼ cup brown sugar
2 tsp. Marsala wine (or liqueur of your choice)
1 pint fresh raspberries, washed and cut

• Preheat the oven to 425 degrees. Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
• With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
• Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
• Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan.).
• Bake 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.
• While the cake cools, whisk the sour cream, brown sugar and Marsala wine together until combined. Add more sugar or sour cream to taste.
• Cut the sponge cake into strips. Place some pieces of cake at the bottom of a ramekin or a glass.
• Top the cake with a few raspberries, then spoon the cream on top of the fruit. Repeat layering cake, fruit and cream until the ramekin or glass is full.
• Serve within an hour, as the sponge cake will get soggy.



By the Book: Tyler Florence’s Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint

Tuesday, July 16th, 2013


Everything about Tyler Florence’s new book, Fresh, completely lives up to its name. The photographs, the type, the layout and the recipes are so clean. Recipes like Seared Halibut with Crushed Watermelon Gazpacho and Lime, or Octopus with Aioli, Lemon Crushed Potatoes and Fried Capers show Florence’s ability to balance sweet with sour, savory with fresh. His recipes are layered, requiring you make several separate components and combine them when plating. I think that’s what makes this book so fun; it’s not a collection of restaurant recipes watered down for home cooks. This book is for home cooks who wish they were chefs.



I made Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint. It’s a super-light crab salad that turned out to be a nice mix of summer flavors. The plating instructions are a bit confusing; the ingredients are dressed together in a bowl, then reassembled one at a time on the plate. The mint (I added a bit of cilantro, too.) and the extra-virgin olive oil added at the end gave a clean finish to each bite.



Dungeness Crab with Greek Yogurt, Cucumber, Tomato and Mint
Serves 4

2 cups dried chickpeas, soaked overnight in water to cover
2 lemon slices
1 bay leaf
Kosher salt
Olive oil, for shallow frying
4 plum tomatoes
1 lb. jumbo lump Dungeness crab meat (I used jumbo lump blue crabmeat.)
1 Tbsp. fresh lemon juice
¼ cup plain Greek yogurt
Freshly ground black pepper
2 Persian cucumbers
Fresh mint, for garnish
Extra-virgin olive oil, for drizzling
Paprika, for garnish

• Drain the chickpeas and place in a medium pot with the lemon, the bay leaf and 1 teaspoon of salt. Add water to cover at least 2 to 3 inches.
• Bring to a boil over high heat, then reduce the heat and simmer about 45 minutes, until tender. Drain the chickpeas and pat dry on paper towels.
• Heat ¼ inch of olive oil in a large saute pan over medium heat to about 325 degrees; a chickpea dropped into the oil should sizzle and dance. Add the chickpeas in batches and fry 3 to 5 minutes, until golden and crispy. Drain on paper towels and season with salt while hot. Set aside.
• Bring a large pot of water to boil over high heat. Meanwhile, fill a large bowl with ice water.
• Make a small “x” incision in the bottom of each tomato. Submerge them in the boiling water for 20 seconds until the skin starts to curl back from the cut. Remove with a strainer and transfer immediately to the bowl of ice water. Leave for 10 seconds, then drain. Peel off and discard the skins. Quarter and seed the tomatoes. Set aside.
• Pick through the crabmeat and discard any shell or cartilage.
• In a large mixing bowl, combine the lemon juice with the yogurt and stir well. Gently fold in the crabmeat and season with salt and pepper.
• Thinly slice the Persian cucumbers, then fold in the cucumbers and the tomatoes to dress lightly.
• Arrange the dressed tomatoes on 4 plates and top with chunks of crab. Top with the cucumber slices and fried chickpeas.
• Garnish with mint, drizzle with a little extra-virgin olive oil and sprinkle with paprika.

Reprinted with permission from Clarkson Potter Publishers.

What’s your go-to summer salad to order when you dine out? Tell us in the comments section below for a chance to win a copy of Fresh by Tyler Florence. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Katie, whose comment on last week’s By the Book has won her a copy of Franny’s: Simple Seasonal Italian. Katie, keep an eye out for an email from the Sauce crew.


Wilted Greens with Mushrooms in Black Bean Sauce

Monday, July 15th, 2013


Chinese dried black beans, also known as fermented black beans, are salted or preserved black beans. They are used in Chinese cooking to season meat, poultry and seafood. You can find them at any Asian markets in the St. Louis area. Since the beans are preserved, they will keep indefinitely, and once you learn how to use them, they’re nice to have on hand for an earthy, savory kick.

Usually this sauce is made in advance and added to meat or poultry, but we made the sauce in the pan to save time and reserved the soy sauce to give the greens some moisture. Greens and mushrooms have always been a personal favorite, and this is a Chinese spin on the pairing. The fermented black beans accentuate the mushrooms earthy flavors.

Wilted Greens with Mushrooms in Black Bean Sauce
2 to 4 servings

2 Tbsp. fermented black beans
2 tsp. vegetable oil
1 lb. shiitake mushrooms, sliced
Kosher salt
Freshly ground black pepper
2 tsp. garlic, minced
2 tsp. ginger, grated
½ cup white wine
3 Tbsp. butter, divided
1 lb. greens (spinach, kale, Swiss chard, etc.), cleaned and stems removed, if necessary
2 Tbsp. soy sauce
Sriracha or other hot sauce

• Soak black beans in a bowl of cool water for 30 minutes, changing the water every 10 minutes. Drain and mash beans with a spoon.
• Place a saute pan over high heat until smoking. Coat the pan with the vegetable oil, add the mushrooms, salt liberally and stir. Add the black pepper and cook another 5 to 7 minutes, until the mushrooms are tender.
• Add the garlic, ginger and mashed black beans and cook 1 or 2 minutes, until fragrant. Add the white wine and reduce the liquid for 1 minute. Add 2 tablespoons of the butter and stir until incorporated. Remove from heat.
• In a stockpot, melt 1 tablespoon of butter over medium-high heat. Add the greens, season generously with salt and pepper and stir.
• When the greens begin to cook down, add the soy sauce and stir. Remove the pot from the heat. Serve the greens with the mushroom-bean mixture and a few dots of Sriracha or hot sauce.



In This Issue: Southern Comforts – Books

Monday, July 15th, 2013


Inspired to bring a taste of the South into your kitchen? Crack open these titles, and you’ll have grits, greens and gumbo down in no time.



In This Issue: The Ultimate Bellini

Sunday, July 14th, 2013


The Bellini is the quintessential summertime sipper, classic in its flavoring – white peach purée and prosecco – and simple in its assembly – the purée goes in the glass first, chilled sparkling comes next. But to elevate this minimalist drink to greatness, all the components have to be great. Here, we share the best purée, the best prosecco, the best proportions and even the best stemware to make the ultimate Bellini. 

–Photo by Carmen Troesser

Just Five: Soda-Pop Pork with Roasted Strawberries

Wednesday, July 10th, 2013


This recipe was inspired by an early summer meal at The Restaurant at The Cheshire: a thick-cut, bone-in, smoked pork chop with a delicious black pepper and strawberry sauce. It was pretty transcendent, but it also was simple enough to set off my “Five Ingredients” alarm.

Smoking the meat is the challenge. If you have a smoker or can turn a grill into one, I recommend it for many reasons (smoked nuts, smoked mozzarella, smoked trout). But for this dish, it’s just as easy to toss some wood chips onto a charcoal fire until they smoke. If you don’t have them, you can skip this step entirely, since the brine adds a lot of flavor. Brining the pork in salt and Dr. Pepper turns it into something like a nice ham steak. The additional black pepper gives it real snappiness, and the mellow, roasted strawberries add sweetness.

Pork steaks are so cheap and easy to find, and they cook up in a flash. This dish also would be great using other summer berries or stone fruit instead of roasted strawberries. Elevate your pork steaks, St. Louis!

Soda-Pop Pork with Roasted Strawberries
Adapted by Dee Ryan from a dish at The Restaurant at The Cheshire
Serves 2

¼ cup salt
3 tsp. freshly ground black pepper, divided
2 pork steaks or pork chops (bone-in), 1-inch thick
1 liter Dr. Pepper
Olive oil for drizzling
1 cup strawberries, chopped
2 Tbsp. white balsamic vinegar
1 Tbsp. white sugar

Special equipment:
Apple or cherry wood chips (optional)

• In a large bowl, whisk together the salt, 1 teaspoon of black pepper and the Dr. Pepper until the salt is dissolved. Place the pork in a zip-close bag and add the liquid. Refrigerate 2 to 4 hours.
• Prepare a charcoal grill. Meanwhile, preheat the oven to 400 degrees.
• Place the strawberries on a lightly oiled baking sheet and roast them in the oven for 10 minutes.
• In a saucepan over medium head, add the roasted strawberries, the white balsamic vinegar and the sugar and cook 5 minutes, until the strawberries are soft. Remove them from the heat and mash into a sauce using an immersion blender or a fork. Set aside.
• Remove the pork from the brine and pat it dry. Drizzle a little olive oil on each piece and season with the remaining black pepper.
• When the grill is hot, toss the wood chips over the coals. Put the pork on the grill, cover and grill 5 to 6 minutes. Flip, then cover and cook 5 more minutes.
• Brush a layer of the strawberry sauce on the meat and cover for 1 minute. Remove the pork from heat and serve with the remaining sauce.



By the Book: Andrew Feinberg’s Roasted Brussels Sprouts with Almonds and Pecorino

Tuesday, July 9th, 2013

If I ever write a cookbook (haha) and Alice Waters writes the foreword, I will immediately retire from the business because it just doesn’t get better than that. Such is the case in Andrew Feinberg, Francine Stephens and Melissa Clark’s much-anticipated cookbook Franny’s: Simple Seasonal Italian, which is based on recipes from Feinberg and Stephens’ restaurant Franny’s in Brooklyn. In her foreword, Waters sums up the book best when she writes, “This book captures the beating heart of what makes Franny’s so beautiful: its simplicity, its ability to make the ordinary surprising, and – above all – its celebration of honest everyday cooking.”

From Feinberg’s recipe for his famous Clam Pizza to his Roasted Romano Beans with Calabrese Olives to his Bucatini alla Puttanesca, this cookbook includes a wide range of delicious-looking recipes for everyone from the novice home cook to the expert.



I chose Feinberg’s recipe for Roasted Brussels Sprouts with Almonds and Pecorino because I wanted to shake up the way I always prepare the tiny cabbages – shaving them with a mandoline and simply sauteeing them in olive oil with salt and pepper. Finding a preparation that allows me to avoid my mandolin also was a plus, since I manage to shave a fingertip nearly every time I use it. I also felt that the dish would test Waters’ statement: Would such a simple recipe highlighting an ordinary ingredient become surprising?



At the bottom of the recipe, Feinberg notes the difference between pecorino romano and pecorino ginepro, advising to avoid the romano and using a manchego if the ginepro was unavailable. I didn’t find the ginepro at Schnucks, so I used manchego. And then, because I’m stubborn, I also tried the recipe with pecorino romano, just to see if he was right.



Of course, he was right. The romano, as noted, did overpower the sprouts and made them too salty, whereas the manchego was just perfect. The touch of acid with the splash of lemon juice added a brightness to the dish, and the toasted almonds provided an earthy crunch without taking away from the true flavor of the sprouts. Simple. Ordinary. Surprising. Delicious.



Roasted Brussels Sprouts with Almonds and Pecorino
Serves 4

Roasting Brussels sprouts is an easy and spectacular way to cook them. After they are halved and roasted in a super hot oven, their exteriors become wonderfully dark and crunchy, while the insides stay supple and soft. Once they cool to room temperature, we dress them with lemon juice, roughly chopped toasted almonds and ragged chunks of tangy pecorino. Try to find young (aged 4 to 5 months) pecorino, or feel free to use manchego, which is widely available.

5 cups (about 1½ lbs.) trimmed Brussels sprouts, halved through the stem end
6 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper to taste
½ cup pecorino ginepro or manchego, cut into ¼-inch jagged pieces
6 Tbsp. roughly chopped, toasted, skin-on almonds
2 Tbsp. fresh lemon juice

• Preheat the oven to 500 degrees.
• Toss the Brussels sprouts with ¼ cup of the olive oil. Season the sprouts with salt and pepper and spread them out in one layer on a baking sheet. Roast until browned and just tender, 20 to 25 minutes. Let cool.
• Put the Brussels sprouts in a medium bowl and add the pecorino, almonds, lemon juice and the remaining 2 tablespoons olive oil. Season with salt and pepper and toss to combine.
• Divide the Brussels sprouts among four plates and finish with a drizzle of olive oil.

Andrew’s Note: When people see the word “pecorino,” they think of pecorino romano, but there are many different types of pecorino – which simply means a cheese made from sheep’s milk. Romano is generally used in cooked dishes; it’s very salty and strong on its own, and it would overwhelm this dish.

Reprinted with permission from Artisan Press.

How do you simply prepare an ordinary summer vegetable so that it becomes surprising? Tell us in the comments section below for a chance to win a copy of Franny’s: Simple Seasonal Italian by Andrew Feinberg, Francine Stephens and Melissa Clark. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Lesley, whose comment on last week’s By the Book has won her a copy of Polpo: A Venetian Cookbook (of Sorts). Lesley, keep an eye out for an email from the Sauce crew.



Southern Comforts: The Nitty Gritty on Grits

Tuesday, July 9th, 2013


Grits are essentially corn kernels that have been ground until they offer a gritty texture. Simple? Sure, but don’t let that fool you. Cooking grits skillfully is an art form – one that, when mastered, makes you wonder why you ever bothered with any other grain. Get Josh Galliano‘s step-by-step instruction for the perfect grits here.

-Photo by Greg Rannells

Drink This Weekend Edition: Drinking On Military Thyme

Thursday, July 4th, 2013


In late May, Salute American Vodka held a cocktail competition challenging area bartenders to make a drink that reflected the Salute American patriotic theme. The original creation also had to use the brand’s vodka along with no more than four other ingredients. Walking away the victor – and with a nice $1,000 cash prize – was Andy Brown (pictured) of Lucas Park Grille. We can’t think of a more appropriate time to make Brown’s refreshing cocktail, On Military Thyme, than the Fourth of July holiday.

On Military Thyme
Serves 1
Courtesy of Lucas Park Grille’s Andy Brown

2 oz. Salute American Vodka
1¾ oz. Watermelon-cucumber-mint syrup (recipe follows)
3 dashes orange bitters
4½ oz. ginger ale
Lemon peel, fresh thyme sprig and cucumber wheel, for garnish

Add the vodka, syrup and ginger ale to a Collins glass filled with ice. Pour the entire contents into a Boston shaker, then return them to the glass. Add the bitters to the drink and garnish it with the lemon peel, fresh thyme sprig and cucumber wheel.

Watermelon-cucumber-mint syrup
Makes 8 cups

Use a juicer to juice 4 cups of chopped watermelon and 2 ½ medium-sized peeled cucumbers. Strain the juice, discarding any fibrous matter or seeds, and pour the juice into a large glass jar or pitcher. Add to the jar the leaves from 5 to 6 mint sprigs, ½ to ¾ cup sugar (depending on desired sweetness) and 1 tablespoon honey. Stir contents. Refrigerate 2 hours. Strain out
the mint leaves. Add the juice of one half of a lemon. Syrup will keep refrigerated up to 1 week. (For a nonalcoholic drink, add 2 to 3 tablespoons syrup to a glass filled with ice. Top with soda water.)

Baked: Chili Chocolate Marquise

Wednesday, July 3rd, 2013


I know some of you are deep in summer, getting your fill of popsicles, ice cream and lots of lemony things. Well, this marquise is the opposite. It’s a deep, rich, sinfully luscious chocolate dessert. The outside is a simple chocolate sponge cake that encases a smooth chocolate mousse. This is a great dessert to store in the freezer for unexpected company (Except in my house, where it was devoured on the second night.). It’s easy to put together and thaws in minutes.

The chocolate sponge cake has hint of cinnamon that pairs nicely with the chocolate mousse filling. I used Lindt chili chocolate bars, but you can use any chocolate you like, as long as it’s dark. I served this with cherries I had on hand, tossed with some cherry liqueur, but any fruit will do. You also will have some sponge cake left over after assembling, and my next post will be a suggestion on how to use those. Enjoy and happy baking!

Chili Chocolate Marquise
Makes 1 loaf cake
Adapted from Gourmet Traveler

Sponge Cake
3 eggs
¾ cup (140 g.) sugar
¾ cup (75 g.) all-purpose flour
2 Tbsp. Dutch cocoa powder
½ tsp. cinnamon
2 Tbsp. (30 g.) butter, melted and slightly cooled

• Preheat oven to 425 degrees. Grease a 13-by-18 jellyroll pan and line the bottom with parchment paper or a Silpat mat.
• With an electric mixer, beat the eggs and sugar on high for 5 minutes, until pale and tripled in volume.
• Sift the flour, cinnamon and cocoa powder into the mixture and fold. Then gently fold in the butter.
• Pour the batter into the jellyroll pan and level it with a spatula (Don’t worry if it’s thin; just make sure the batter is evenly spread to every inch of the pan).
• Bake for 5 to 7 minutes, until the cake springs back when lightly touched. Turn onto a wire rack and allow to cool completely.

Chocolate Mousse
12 Tbsp. (175 g.) unsalted butter
10.5 oz. (300 g.) good-quality chili dark chocolate, chopped
1/3 cup (60 g.) sugar*
5 eggs
Pinch of salt
2 cups cherries, pitted
1 Tbsp. Kirsh or cherry liqueur

• Melt the butter and chocolate together using a double boiler or using the microwave in 30-second intervals. Set aside.
• Separate the eggs; reserve the whites. Using an electric mixer, beat the egg yolks and sugar for 5 minutes, until pale and frothy. Add the egg and sugar mixture to the melted chocolate. Stir until well combined and set aside.
• In another bowl, whisk egg whites and a pinch of salt until firm peaks form. Gently fold the egg whites into the chocolate mixture.
• Line a standard loaf pan with plastic wrap. Slice a piece of the chocolate sponge cake to fit the base of the pan. Slice more pieces and build up the sides. Fill the cavity in the center with the chocolate mousse mixture. Slice another piece of sponge cake and cover the top of the filling, completely encasing it.
• Cover the cake with plastic wrap and refrigerate at least 6 hours or overnight.
• Just before serving, toss the cherries and Kirsh together in bowl.
• Carefully remove cake from the loaf pan and cut thick slices with a warm knife. Top the chocolate marquise with the cherry mixture or whipped cream, if desired.

*If not using chili chocolate, use ½ cup (100 g.) of sugar


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