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Oct 21, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘three things we love’

This week, Julie Cohen is obsessed with…

Thursday, January 9th, 2014

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{During this week’s snowpocalypse, my husband and I didn’t have a lot to show for ourselves, besides checking “Finish season three of The Wire” and “Drink every bottle of wine in the house” off our list. Around hour 36 of captivity, in an effort to not feel entirely useless, we cracked open David Alan’s new cocktail book Tipsy Texan, my pick for next week’s By the Book. The only recipe I had all the ingredients for was a lime cordial that required limes, sugar, and, of course, vodka or gin to make a gimlet. Normally, I wouldn’t have the patience to peel a dozen limes to make the equivalent of Rose’s Lime Juice, but maybe there’s something to be said for cabin fever (as long as you’re not Jack Torrance). This cordial turned out nuanced, flavorful and all-around awesome.}

 

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{I’m totally digging season one of PBS’ “The Mind of a Chef,” currently streaming on Netflix. Produced and narrated by Anthony Bourdain and starring chef David Chang, this season travels the world from Copenhagen to Kansas City, combining history, science and cooking. Not only is this show smart and funny, in the noodle episode, Chang makes cacio e pepe out of instant ramen – that’s just really cool.}

 

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{If you haven’t visited the World Chess Hall of Fame in the Central West End, you might assume its gift shop, Q Boutique, only carries chessboards and chess tchotkes. That’s what I thought until I stepped inside. From handmade jewelry to cute coffee mugs to whiskey stones, this gorgeous little shop has become my favorite spot to find something for just about anyone in my life.}

This week, Catherine Klene is obsessed with…

Thursday, November 21st, 2013

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{Usually, one of my sushi cravings can be sated with a fresh spicy tuna roll and quality sashimi. But when I crave Cafe Mochi, nothing but a Volcano Roll will do. A shrimp tempura roll corrals a hot tangle of broiled crab, scallions and noodles in a spicy mayo. True, it deviates from the traditional definition of sushi, but after the first bite of warm, crunchy, crabby goodness, I couldn’t care less.}

 

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{I never understood why my boyfriend, who is a Turkish citizen, was never satisfied with any restaurant’s baklava. Then he gave me a piece of Özel Kare Baklava from Aşina Baklava, a friend’s family shop in Turkey. A sweet, sticky layer of verdant ground pistachios is sandwiched between thin, buttery pastry that is so light, it melts the moment it touches my tongue. Since I can’t find Aşina in the U.S., I try to ration the pieces he brings back as long as possible. You know, like a day or two.}

 

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{I keep claiming I’m not a fan of IPAs, but I may need to rethink my position. The “drink my words” moment came at Eclipse when I tried a sample of Evil Twin Molotov Cocktail. This unbelievably smooth American Double/Imperial IPA was bright with hops, but they didn’t assault my palate as I expected a strong IPA to do. Words of caution: At 13 percent ABV, this beer isn’t called a Molotov Cocktail for nothing.}

This week, Meera Nagarajan is obsessed with…

Thursday, October 24th, 2013

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{My friend put me onto this easy recipe, and now whenever I crave a brownie, I make it in a mug for one. Combine 1 tablespoon each all-purpose flour, cocoa powder, brown sugar, water and vegetable oil in a mug. Add a small pinch of salt and a tiny splash of vanilla and whisk together. Microwave on high for 30 seconds and top with a little vanilla ice cream.}

 

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{The omelets at Half & Half are my go-to breakfast order there. After I’ve finished, I’m not hungry the rest of the day. I get the version with beans, cheddar, avocado and pico de gallo, and I’m never disappointed.  

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{Last week, I ordered the Lobster Avocado small plate at Prasino in St. Charles, and it was amazing. Half an avocado gets piled high with lobster and finished with chili beurre blanc and mango salsa. The lobster is sweet and fresh, and the dish is rich without weighing you down.}

-Brownie photo courtesy of kirbiecravings.com

 

 

This week, Ligaya Figueras is obsessed with…

Thursday, September 12th, 2013

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Our annual Guide to Drinking was published as part of the September issue of Sauce. Since I’m thinking liquids all month long, here are three more favorites glasses I can’t get enough of.

 

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{What do you do when you can’t decide between beer and wine? You get close to both by opening a bottle of Proximity, a wheat ale brewed with the juice of sauvignon blanc grapes. Part of Blue Moon Brewing Co.’s Vintage Ale Collection, this beer-wine hybrid is light, citrusy and floral, and it proved to prissy me that I am quite capable of polishing off a magnum.}

 
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{At Pastaria R&D, the unique three-course dinners offered Monday nights at Niche, great pasta tastes even better when you order wine pairings. You’ll get a sip of some unique wines you might not ever get to try. A few weeks ago, I was in heaven with a glass of R. López de Heredia Viña Todonia Viura 1991 Malvasia Gran Reserva Rioja, a white Rioja that sells for $179 on the bottle list. Thank you, Niche beverage director Michael Murphy!}

 
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{On a recent visit to Hiro Asian Kitchen, I spotted owner Bernie Lee on the front patio working on his laptop – but sipping something pretty. Turns out it was Hiro’s house-made sangria. I learned two lessons that day. One: Sake tastes terrific in sangria, lending flavor while keeping things light and refreshing. Two: Order what the boss drinks. He usually knows what he’s doing.}

 
 

This week, Meera Nagarajan is obsessed with…

Thursday, September 5th, 2013

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{I first tried Levain Bakery cookies at its shop in New York City after seeing them featured on The Food Network. They are stunning. Thick and almost scone-like in texture, they still reside in cookie territory. If you’re not planning a trip to The Big Apple anytime soon, you can order them online here.}

 

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{The Usagi Cobbler Shaker comes in gold, which is completely awesome. I’ve used it many times, and it still shines like new.}

 

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{I’ve been going to Clayton Farmers Market on Saturdays to buy crisp, sweet, refreshing watermelon. The local ones are way smaller than the mammoth ones you find at the grocery store, and because of that, they go super fast. Last Saturday, I bought four; by Wednesday, they were all gone.}

 

 

This week, Catherine Klene is obsessed with…

Thursday, August 29th, 2013

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Miss Jubilee and the Humdingers had the crowd in a dancing frenzy at Food Truck Friday in August. Part swing, part jazz, part blues and all attitude, this band’s energy is infectious. Catch one of their lives shows soon and just try to sit still. You’ll be on the dance floor after just one song.

 

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Well, summer finally caught up with us. To beat the 104-degree heat index this holiday weekend, I plan to sip a boozy lemonade from Baileys’ Range. The Bourbon Maple Sour combines lemonade, Maker’s Mark, local maple syrup and orange bitters for a refreshing, not-too-sweet summer cocktail that makes this melting heat just a little more bearable.

 

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I have never been a great baker – too much precision for someone so haphazard with her measurements. But when a craving for old-fashioned buttermilk biscuits hit one Sunday, I took a stab at Kevin Gillespie’s recipe from his new book, Fire in My Belly. I don’t know if it is was his odd method of adding butter (shred a frozen stick with a box grater) or the overly exact instructions (stir the dough no more than 25 times), but for the first time, I produced a light, flaky biscuit worthy of Sunday brunch. The following week, I managed to repeat the results. In my book, that’s buttermilk biscuits conquered.

 

 

 

This week, Ligaya Figueras is obsessed with…

Thursday, August 22nd, 2013

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{Local artisan chocolatiers make some phenomenal sweets, but when San Fran-based Poco Dolce bittersweet tiles finished with grey sea salt came across my desk recently, it was hard not to reach for a square. And another. And another. The texture on this dark chocolate is so smooth and the flavor barely sweet – the perfect pick-me-up for a gal whose palate sways toward savory.}

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{When Nick Del Gaiso, exec chef at new Clayton sports bar The Wheelhouse didn’t see the numbers he wanted for orders of smelt chips, he didn’t pull them off the menu. Instead, he piled the crunchy creatures onto a smelt po’ boy fit for a rich man. Now we’re all winning with this weekly special.}

 

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{Last month, Kyle Mathis of Taste earned a spot at the Bombay Sapphire Most Imaginative Bartender finals, which take place in September in Las Vegas, with his Bombay gin-inspired Pattu Punch. But Justin Cardwell of BC’s Kitchen deserves kudos for his runner-up drink, Making Love to a Tonic and Gin, that featured homemade tonic syrup turned fizzy with a soda siphon, the happiest garnish of bright lime zest spirals, and pearls of piney juniper berries. Gin lovers, order it!}

 

 

This week, Julie Cohen is obsessed with…

Thursday, August 15th, 2013

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{With the help of The Japanese Grill by Tadashi Ono and Harris Salat, I’ve been experimenting with the flavors of Japan this summer. While I normally eat corn on the cob au naturale (barely cooked with no salt or butter), brushing it with the salty-sweet combo of soy sauce and mirin has proved divine. Mix 3 tablespoons soy sauce with 1 tablespoon mirin. Grill four ears of corn (in their husks) for 20 minutes, shuck, then return to the grill and brush with the marinade. Grill for two more minutes, while continuing to turn and add more marinade. Easy as ichi ni, san!}

 
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{Since West Elm arrived in St. Louis, I’ve been (unsuccessfully) avoiding it in fear of spending my entire paycheck. The fact that the store adorns its floor displays with local craft beer bottles makes me love it even more.}

 

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{I’m totally digging the array of onesies available at City Sprouts. Just because my baby doesn’t have teeth doesn’t mean she can’t dress like a foodie.}

 
 

This week, Meera Nagarajan is obsessed with…

Thursday, August 8th, 2013

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{On my last trip to New York, I went to Eataly, where I saw servers grating Parmesan cheese onto steaming pasta with this cheese grater. The Alessi Todo Giant Stainless Steel Cheese Grater is gigantic. Standing at 18-inches tall, it’s a stunner for your counter and a great kitchen tool. I had to have it.}

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{The Smokehouse Salad from Sauce on the Side is my go-to salad of the moment. It’s all the smoky barbecue flavors I love morphed into a salad. I’ve already had it three times this week, and I’m not tired of it yet.}

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{Quincy Street Bistro is my latest obsession. Every dish I’ve had there has been quality. I love that my husband can get a plate of awesome fried chicken and fries, I can get a quality, local market salad with a fried poached egg, and we both walk away happy. Something for him and something for me.}

 

 

This week, Catherine Klene is obsessed with…

Thursday, August 1st, 2013

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{I recently had my first of what will be many weekend escapes to Missouri wine country. We toured and tasted our way down Highway 94, sampling and purchasing vidal blancs, nortons, fruit wines and ports. While we relaxed at Balducci Vineyards with a bottle of its Natalia and juicy strawberries, the buzz of St. Louis was wonderfully far away. I almost put my phone away for the afternoon — except  then I wouldn’t have been able to Instagram those lush, rolling vineyards.} 

 

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{As previously mentioned this week, I love meat. Yet, to this day, no rib offered at a restaurant or a backyard barbecue compares to my dad’s. Vacuum-sealed overnight in a time-tested marinade, they are slow-smoked all day, achieving the perfect deep red hue. He always prepares a few extra slabs, as the smoke attracts every neighbor on the block to stop by for a visit and a beer.}

 

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{I stumbled across Aussie Tori Haschka’s blog a year ago, and I’ve been hooked ever since. She and her husband (adorably dubbed The Hungry One) set out to conquer an ambitious Baby Bucket List of travel and dining before their first child was born. Almost on cue, her Stowaway announced his appearance on the return flight from one of the last items on their list, prompting a new series of simple and creative recipes. I’ve never been more excited for a woman I’ve never met – on the other side of the globe, no less – to have a baby because I know this kid’s going to inspire more great, tasty ideas for me to create.}

 
 

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