Onigiri
8
Iron Barley’s PBJ Blaster Pie
8 to 10 oz. Oreo cookies (with filling) ½ cup melted butter ¼ cup cream ¼ cup sour cream 8 oz. cream cheese, at room temperature ½ cup powdered sugar ½ cup 40 percent cream ½ Tbsp. cumin ½ tsp. cayenne ¼ cup chunky peanut butter ¼ cup cream of coconut ½ cup strawberry jam…
Grappa Grows on You: Now that’s the spirit!
Have you heard all the gab about grappa? Montelle Winery in Augusta is making it. The owners of The Stable on Cherokee Street plan to include this Italian brandy as part of their distilling and brewing operation. And betcha didn’t know that Bar Italia Ristorante and Caffè in the Central West End makes its own…
Vidalia Onion Custard Bread
Makes 6-8 servings.
Peach Sorbet
Serves 6
Box Lunch: Pack your bento with healthful Japanese rice balls
Whatever happened to the days when we looked forward to cracking open our lunchboxes and found food we wanted to eat? Bento, translated as “boxed lunch,” has been the answer in Japan to “What’s for lunch?” for hundreds of years. Bento were originally simple, portable meals but have evolved into something of an art. A…
Trendy kombucha from your own kitchen
Kombucha has been drawing a lot of attention lately as a tasty beverage capable of healing all that ails. Miraculous claims aside, kombucha is a delicious fermented tea. It’s available at health food stores in a range of flavors – albeit for a steep price. However, it’s neither difficult nor dangerous to make large amounts…
He Said | She Said: Tickled pink by St. Louis ribs
Dennis: You should be warned, I get a little animated on the subject of ribs, and I take them very seriously. But then I’m sure many of you do, too; after all, it is the second-most magical part of the Magical Animal (c’mon, everyone knows bacon graduated first in its class at Hogwarts). Emily: I…
Raw Tostadas
4 to 6 servings
Ajo Blanco
• Preheat the oven to 350 degrees. • Place the almonds on a cookie sheet and toast them until they are light brown, about 5 minutes. Cool completely. • In a food processor, finely grind the almonds with the garlic and salt. • Soak the bread in 1 cup of water, then squeeze dry. •…
Veggie Flax Crackers
• Soak the flaxseed in 1 cup purified water for 4 hours or overnight. • Combine the rest of the ingredients in a food processor. • Run the processor until all the items are chopped and well-combined. Then add the soaked flaxseed to the mixture. Run the food processor briefly to mix everything together. •…
Limoncello
Makes many …
BCTs
4
Sweet Rhubarb, Orange and Ginger Compote
About five 8-ounce jars
Lemon Lift: Life is sweet with DIY limoncello
It is surely a sign of how far I have fallen from the passionate ideals of my youth to note that I have taken my most recent philosophy of life from a cocktail napkin. It wasn’t something wise about accepting loss and moving on. It wasn’t even some pithy advice about re-entering the dating world…
Kid’s table: Saffron Indian Cuisine
There’s nothing quite so unassailable as the determination of a 3-year-old. Confronted with a reality that is completely contrary to his expectations, he will remain resolute in his convictions. Proof of this came during our first trip to Saffron, when my son Duncan vocally – and repeatedly – informed our waiter, “I’m having pizza!”” True,…
Eat this pizza from A’mis in Rock Hill
At A’mis in Rock Hill, the gargantuan Manhattan-style pizza’s crust is yeasty and just barely sweet with a perfectly chewy texture. Toppings maintain their integrity on this pie – there’s just enough rich tomato sauce to enhance flavor without being overpowering. And the mozzarella is creamy, salty and fatty… when you want a New York-style…
Recipe: Iron Barley’s PBJ Blaster Pie
When the temperature spikes high and the humidity spikes higher, River City residents head to the South Side’s Iron Barley, where chef and owner Tom Coghill’s creamy, frozen Blaster Pie is the perfect mid-summer cooler. That’s not to say this pie doesn’t pack some heat; it does, thanks to a trio of sauces that feature…
Review: The Shaved Duck in St. Louis
Its very name – The Shaved Duck – conjures up images of quaint tavern-like eateries nestled in small English villages. “Let’s hoist a draught o’ ale and devour a few bangers at Ye Olde Laughing Rooster,” one may well imagine some villagers suggesting on, say, a slow Tuesday night. Actually, that image is not too…
Three New Cucumber Varieties to Try This Summer
You’ve probably eaten that produce department staple, the grandmotherly blimp-shaped Marketmore cucumber. Or the short, fat and warty American pickling variety. Or maybe you’ve tried that hothouse wonder, the English burpless cucumber. But you ain’t tasted nothing yet. Get ready for the slim and sweet Japanese and Chinese cucumbers. Or the pale yellow lemon types…
Review: Par Lounge in St. Louis
When the Hi-Pointe shuttered its doors in 2006 many a local hipster and indie rock fan were, to put it lightly, less than pleased. Gone were the late nights packed into dingy booths at the intersection of Clayton, McCausland and Skinker; gone the nights of balancing bottles of Pabst Blue Ribbon on the warped sides…
Iron Barley’s PBJ Blaster Pie
8 to 10 servings
Limoncello and Mint Ceviche
4 servings
MO Wine heads across the river
I was excited when I received an e-mail inviting me to judge the wine competition at the Illinois State Fair in Champaign this year. I hate to admit it, but I had never been to the home of the Illini before, and though I’ve judged at this event in the past (traditionally held in Springfield),…
The hard work never stops. Period.
Sidney Street Cafe truly has withstood the test of time – it’s been open for 23 years. To keep a restaurant not only open but thriving after so many years takes an almost intuitive understanding of how to please the customer. Kevin Nashan, in partnership with his wife, Mina, approaches each day at the restaurant…
Glorious garlic
If there’s one essential flavoring for making food taste savory and delicious, it must be garlic. But if you have only tasted the dried-out, often sprouted, soft-neck garlic from China, which is typically a year or so old by the time you buy it in the supermarket, you’re missing out. The juiciness of fresh hard-neck…
Live & Uncooked: Raw foodists stay on the edge of freshness
Terry Stiers is a certified food instructor, but she never cooks at a stove. On YouTube, the St. Charles resident whips up a cottage pie using a high-speed blender, a food processor … and that’s it. No browning anything in a skillet, no boiling anything in a pot, no baking everything in an oven. In…
