Grab your aprons and let’s get cooking.

Birthday dinners, date nights, work lunches – they’re all made more special (and, of course, more delicious) by restaurants and the people who work in them. Some of life’s most meaningful moments are celebrated around a table, whether it’s a special occasion or just a Tuesday night.

But in the blink of an eye, the COVID-19 pandemic put a stop to that. The effects of the novel coronavirus have rippled throughout society, but the restaurant industry – which runs on notoriously razor-thin margins – was dealt an especially devastating blow. Every corner of the industry has been impacted, from James Beard award-winning fine-dining institutions to mom-and-pop delis to dive bars.

As many restaurants were forced to close their doors and lay off their staffs, we searched for a way to help. We found the answer in the kitchen. Just as restaurants and bars are gathering places for our most special moments, your own home kitchen can be a place to escape from the world and seek comfort. That’s the idea behind Extra Helping, this community-sourced cookbook, which features recipes submitted by some of the best chefs and bartenders in our region.

In addition to providing you with delicious new recipes to try at home, this cookbook serves a greater purpose: all fundraising dollars will be donated to the Gateway Resilience Fund in St. Louis and Chef Collective KC in Kansas City to support industry employees impacted by COVID-19. So whether you’re digging into Gerard Craft’s hearty coda alla vaccinara or slicing off a piece of Megan Garrelts’ lemon meringue pie, you can feel good knowing that your support of this cookbook helped a local hospitality worker.

And until we meet to eat again, thank you for supporting the people behind the plate.

& Snacks 5-Minute Truffle...... 11 Colleen Sundlie, Date Lady

Carrot Cake Muffins...... 12 Frank McGinty, Kaldi’s Coffee Roasting Co.

Chipotle Salsa...... 13 Hector Ramirez-Kimoto, Kaldi's Coffee Roasting Co.

Hummus...... 14 Ben Poremba, Bengelina Hospitality Group

Lemon-Garlic Hummus...... 15 Kimber Dean, Nourish Cafe & Market

Matcha-Lemon Bliss Balls...... 16 Sara Scarborough, Firepot Nomadic Tea

Plant-Based Spinach-Artichoke Dip...... 17 Caryn Dugan (STL Veg Girl), Center for Plant-Based Living

Brazilian Cheesebread (Pāo de Queijo)...... 18 Edson and Leonice Ludwig, Porto do Sul

Setting the Bar High...... 19 Josh Allen, Companion Baking

Sides Award-Winning Pasta Salad...... 21 Bridget Canaday, Word Of Mouth Catering & Carryout

Blue Cornbread...... 22 Rick Mullins, Café Sebastienne

Cabbage Salad...... 23 Nick Bognar, Indo

Collard Greens...... 24 Rick Lewis, Grace Meat + Three Country Bread ...... 25 Chris Matsch, Ibis Bakery

(Insert Favorite STL Beer) Chili...... 27 Evy Swoboda, The Last Kitchen

Roasted Beets with Pistachio and Celery...... 29 Zane Dearien, Niche Food Group

Russian Pickle Soup...... 31 Leon Dubinovsky, The Saint Louis Woman’s Club

Squatters Biscuits...... 32 Rob Connoley, Bulrush

Street Corn...... 33 Jason Tilford, Mission Taco Joint

Two Potato au Gratin...... 34 Liz Parker, Dierbergs School of Cooking

Sauces Hot Fudge Sauce...... 36 Max Crask, Ices Plain & Fancy

Vegan Chocolate Sauce...... 37 Kayla Bauer, Hello Juice & Smoothie Pan Gravy...... 38 Rick Lewis, Grace Meat + Three

Yuzu Miso...... 39 Hama San, Chef de Art Catering

Mains 35-Minute Roasted Chicken...... 41 Anthony Devoti, J. Devoti Trattoria

Asparagus Soup with Parmesan, Lemon Oil and Breadcrumbs...... 42 Steven Johnson, Home Cook Blueberry-Lemon Glazed Pork Chops...... 43 Samuel Miers, Home Cook

Broiled Trout...... 44 Wanda Dalton, Rockbridge Rainbow Trout Ranch

Capellini d’Angelo alla Nanni...... 45 Jasper J. Mirabile Jr., Jasper’s Ristorante

Carrot and Ginger Soup...... 46 Hector Ramirez-Kimoto, Kaldi’s Coffee Roasting Co.

Champagne-Shrimp Pasta...... 47 Ann Marie Lemcke, The Art of Entertaining

Charred Miso Cabbage...... 48 Robin Krause, Unbakery & Juicery and Billie's Grocery

Chili Lime Chicken...... 49 Nick Miller, The Chocolate Pig

Chipotle Chicken with Rice...... 50 Juel Cannon, The Saint Louis Club

Chorizo and Tomato Risotto...... 51 Séverine Huchet, The Saint Louis Club

Coda alla Vaccinara...... 52 Gerard Craft, Niche Food Group

Country Fried Steak...... 54 Rick Lewis, Grace Meat + Three

Fiori Arrabiatta...... 55 Katie Lee Collier, Katie's Pizza and Pasta Osteria

Ground Chicken and Green Beans...... 56 Rachel Tritsch, Recipes with Rachel

Housemade Roast Beef Sandwiches with Caramelized Onion and Horseradish Aïoli and Sour Beer Mustard...... 57 Eric Perez, Alpha Brewing Co. Käsespaetzle...... 60 Martin Heuser, Affäre

Linguine with Lemon Cream and Peas...... 61 Christine Alhoff, Big Sky Cafe

Mac & Cheese for the Home Chef...... 62 Eve Metheny, Noodles & Co.

Maryland-Style Crab Cake...... 63 Cary Exler, Salume Beddu and Fresh Thyme Farmers Market

Moulin Salad with Greens, Pears, Goat Cheese and Candied Pecans with Maple-Raspberry Vinaigrette...... 64 Jack MacMurray, Hamilton Hospitality

Orechiette con Broccolini e Bruschetta...... 65 Matthew Mullinger, Cupini's

Plowboys Burnt End Chili...... 66 Todd Johns, Plowboys Barbeque

Poached Pear & Fig Flatbread...... 67 Trevor Ploeger, Eleven Eleven Mississippi

Pork Chile Verde...... 68 Mark Dandurand, Fond Kitchen

Pork Ragu...... 69 Brian Moxey, Sardella

Pork ”Milanesa” with Lentils and Rice...... 70 Andrew Cisneros, Tempus

Q39 Marinated and Grilled Ribeye...... 72 Rob Magee, Q39

Quarantine Corn Chowder...... 73 Nick Vandas, The Edison-Disney Springs

Rad AF Chili...... 74 Benjamin Wood, City Barrel Brewing Co. Ricotta Cavatelli...... 75 Giovanni Brex, Niche Food Group

Smoked Duck Empanadas...... 77 Carl Thorne-Thomsen, Story

Spring Vegetable and Pork Fried Rice...... 78 Michael Gallina, Vicia

Tomato Soup...... 79 Lori Foerster, Trimark Hockenbergs Equipment

Turkish Chicken Hot Pot with Basmati Rice...... 80 Brandon Swanson, Sidney Street Cafe

Vegetarian Spicy Pad Thai...... 81 Lexi Linsenman, Sodexo

Verdant Green Shakshuka...... 82 Holly Fann, Former Chef and Chef Educator

Volpi Family's Ultimate Spaghetti Alla Carbonara...... 83 Deanna Depke, Volpi Foods

Desserts Almond Butter-Tahini Buckeyes...... 85 Kimber Dean, Nourish Cafe & Market Baked Donut Holes...... 86 Melissa Poelling, Harold's Doughnuts Blueberry-Lavender Scones...... 87 Kristen Metz, Rise Coffee House Butler's Pantry Gooey Butter Cake...... 88 Richard L. Nix, Jr., Butler's Pantry Caramelized Banana Pudding...... 89 Marianne Moore, Marianne Moore Culinary Creative Chocolate Chip Cookies...... 90 Christina Abel, Chocolate Chocolate Chocolate Co. Earl Grey and Raspberry Pound Cake...... 91 Nathaniel Reid, Nathaniel Reid Bakery Easy Chocolate Cake...... 93 Kolika Simmons, Story Lemon Meringue Pie & Classic Pie Crust...... 95 Megan Garrelts, Rye Oatmeal Crème Pie Sandwich Cookies...... 98 Christy Augustin, Pint Size Bakery Pecan Pie...... 99 Eleanor Taylor, Prairie Pie Salted Brownies...... 100 Mary Bogacki, Yolklore

Salted Cracker Caramel Ice Cream...... 101 Tamara Keefe, Clementine's Creamery Salty Milk Chocolate Chip Cookies...... 103 Mathew Rice, Pastaria Nashville Strawberry-Violet Jam...... 104 Meaghan Coltrain, Niche Food Group Triple Chocolate Truffles...... 105 Sheila Kleinschmidt, Oh Sheila! Chocolates Whisk Brownies...... 107 Kaylen Wissinger, Whisk: a Sustainable Bakeshop

Cocktails #271...... 109 Morgaine Segura, Olive + Oak

Askinosie Roasted Cocoa Nib Iced Coffee...... 110 Lawren Askinosie, Askinosie Chocolate Eternal Sunshine...... 111 Kira Webster, Indo It’s No Poblano...... 112 Randi Kranz, Mission Taco Joint Just My Imagination...... 113 Dave Bailey, Small Batch Lazy Tiger...... 114 Tim Wiggins, Yellowbelly Matcha Tonic...... 115 Matthew Piva Midnight Manhattan...... 116 Jenn Tosatto, Mission Taco Joint Mission Paloma...... 117 Kyle Harlan, Mission Taco Joint Moonshine Sour...... 118 Billy Giordano, Room 38 Quarantea...... 119 Dave Daues, Wellspent Brewing Co. Riding Dirty...... 120 Drew Lucido, Tempus Strawberry-Basil Boozy Lemonade...... 121 Dave Bailey, Baileys' Range Summer Blueberry-Thai Basil Shrub...... 122 The team at Made in KC Cafe Sunny Day Mimosa...... 123 Dave Bailey, POP Sparkling Bar & Restaurant The #STLMade Sour...... 124 Matt Longueville, STL Barkeep The Good, The Bad, and The Ugly...... 125 Daniel Garcia, Coley’s American Bistro Water Harvest...... 126 Andy Printy, Bulrush Weekend Warriors - A Change of Pace...... 127 Brad Phillips, Blood & Sand

Acknowledgments...... 128

Submitted by Colleen Sundlie 5-Minute Truffle from Date Lady

These are so easy and a quick fix when Steps: you are craving something sweet. 1. Blend ingredients in a bowl until Serves 1-3 well-mixed. Shape into balls and then roll in whatever your heart desires, like Ingredients cocoa, coconut, espresso powder, etc.

½ cup peanut butter 2. Put in refrigerator to set. 2 Tbsp cocoa For the adventurous, sprinkle 3 Tbsp Date Lady Pure Date Syrup lightly with sea salt. Enjoy!

Notes: These are great for kids and adults!

11 Carrot Cake Submitted by Frank McGinty from Kaldi’s Coffee Roasting Co. Muffins

They’re gluten-free and vegan-friendly, and 4. Slowly add dry ingredients to wet perfect for spring. I’m not a big sweets ingredients. Mix on medium-low speed person but I can never pass them up when until just combined; do not over-mix. I’m in the Kaldi's cafés. 5. Using a rubber spatula, fold in the Serves 24 shredded carrots and toasted walnuts by hand until mixed throughout. You may Ingredients leave out the walnuts, or sub another nut altogether. Coconut is also a great option! 2 cups Bob’s Red Mill 1:1 gluten-free flour (or sub all-purpose flour) 6. Line two muffin tins with paper 2 tsp baking soda liners or grease heavily. 1 tsp salt 1½ tsp ground cinnamon 7. Portion batter into liners. Do not fill 1¼ cups vegetable oil (or any other light oil above the liner (about ¼ cup each). Top such as canola) with a teaspoon of raw sugar each. 1 cup white sugar 1 cup brown sugar, packed 8. Bake for about 25-30 minutes or 1 tsp vanilla extract until a toothpick comes out clean. 1 cup unsweetened applesauce (can sub 4 eggs instead of applesauce, but the texture will be different and the recipe will no longer be vegan) 300 g (~3 medium) carrots, shredded 100 g (~1 cup) walnuts, toasted and chopped raw sugar for topping

Steps: Notes: Because of the oil and applesauce, these are a wetter muffin. As long as the tooth- 1. Preheat oven to 350°F. pick comes out clean, they are done. They will be very moist and possibly sink in the middle a tad; 2. In a medium bowl, combine all you didn’t mess up. dry ingredients. Whisk together until combined and set aside.

3. In the bowl of a stand mixer, combine oil, white sugar, brown sugar, vanilla extract and applesauce. Mix on medium speed until smooth. 12 Submitted by Hector Ramirez-Kimoto Chipotle Salsa from Kaldi's Coffee Roasting Co.

This salsa is quick and easy to make and has just enough smokiness and heat.

Serves 1-6

Ingredients Steps: 40 g dried chipotle peppers 1. Dice tomatoes, onions and 20 g garlic cilantro and add to pot with chipotle ½ cup water peppers, garlic, salt and pepper. 8 tomatoes, diced 2 onions, diced 2. Boil until vegetables are 2 bunches cilantro, chopped soft (about 10 minutes). 1 Tbsp salt 1 Tbsp pepper 3. Using an immersion blender, juice of 2 limes blend mixture together.

4. Add lime juice and mix.

5. Let cool and enjoy.

Notes: A regular blender can be used if you don’t have an immersion blender.

13 Submitted by Ben Poremba Hummus from Bengelina Hospitality Group

Serves 2-4

Ingredients 1 lb dried chickpeas 2 tsp baking powder juice of 4 lemons 1 tsp salt 1 cup raw tahini ½ garlic clove (optional)

Steps: 1. Soak chickpeas in water overnight. The next day, rinse well.

2. In a large pot filled with water, add baking powder. Bring to a boil; add chickpeas. Notes: This is best served the day it is 3. Lower heat and cook for 3 hours, made, but you can refrigerate it for 3 days. skimming foam regularly. It’s done Enjoy! when chickpeas are super soft.

4. Drain the chickpeas, reserving some of the cooking liquid.

5. Put chickpeas in a blender; add tahini, lemon juice, salt and garlic. Add ½ cup of cooking liquid and blend on high for one minute until it reaches a very smooth purée consistency.

6. Serve in a bowl with plenty of extra- virgin olive oil drizzled on top.

14 Lemon-Garlic Submitted by Kimber Dean from Nourish Cafe & Market Hummus

This recipe is super easy, delicious and creamy. It's great as a dip, sandwich spread or to cook with.

Yields 2 pints

Ingredients Steps: 1 16-oz can garbanzo beans 1. Drain garbanzo beans. Place beans ½ cup tahini in a food processor or blender. 1 cup extra-virgin olive oil juice and zest of 2 lemons 2. Add tahini and pulse a few times. 2 Tbsp ground cumin 3 cloves garlic 3. Add extra-virgin olive oil, lemon 2 ripe avocados, pitted juice, lemon zest, cumin, garlic, ½ bunch parsley, roughly chopped (optional) avocado and parsley. Blend for one minute, then wipe down the sides. Blend well. Serve warm or cold.

Notes: This recipe is free of gluten, dairy, soy, corn, peanuts, hydrogenated oils and refined sugar.

15 Matcha- Submitted by Sara Scarborough from Firepot Nomadic Tea Lemon Bliss Balls

These are a fun, healthy, energizing snack to have around the house!

Serves 6

Ingredients Steps:

1 cup almond meal 1. Combine all ingredients and roll into balls. 1 cup dried coconut flakes Add more almond meal if needed. Reserve zest and juice of 2 organic lemons ¼ cup dried coconut to coat bliss balls. 2 Tbsp MCT or coconut oil pinch sea salt 2. Store in the refrigerator for up to 3 days. 1 tsp powdered cardamom seed 2 Tbsp honey 2 Tbsp maple syrup

16 Submitted by Caryn Dugan (STL Veg Girl) Plant-Based from Center for Plant-Based Living Spinach Artichoke Dip

I love that the flavors are reminiscent of the artichoke dip my mom used to make, but now if I eat the whole thing (easy enough to do!), I don’t feel so weighed down and I can still fit into my jeans!

Serves 4-6 Steps: 1. Bring a large skillet to high heat and add Ingredients the onion. Add one tablespoon of water as ½ yellow onion, minced needed to deglaze the pan. Once onion is 2-3 garlic cloves, minced soft, add garlic. After about 45 seconds, add 8 oz mushrooms, chopped small mushrooms. As they begin to release their 9 oz frozen chopped spinach, defrosted juices, add spinach and artichokes. Allow the 1 14-oz can artichoke hearts, roughly mixture to cook and the liquid to evaporate. chopped Season with salt and pepper to taste. salt and pepper to taste 1 12.3-oz package light firm silken tofu 2. Meanwhile, in a blender, add tofu, ¼ cup nutritional yeast nutritional yeast, lemon juice and miso. juice of ½ lemon Blend until creamy. Add to vegetable mixture and stir well. Adjust flavors 1 tsp mild/white miso paste by adding or pepper or yeast.

3. Transfer to a serving dish. Sprinkle with parmesan (http://stlveggirl.com/recipes/ parmesan-cheese/) if you like. Serve hot.

Notes: Over-cook this a little to allow the extra moisture to evaporate and it will become really thick and yummy. Using (vegan) egg roll wrappers (Naso- ya makes good ones), add a heaping tablespoon and roll. Dip your finger in water and seal it shut. Toss in an air fryer (400°F for 8-10 minutes) or line a baking sheet with parchment paper and bake at 425°F for 16-18 minutes, just enough to see them begin to brown.

17 Brazilian

Submitted by Edson and Leonice Ludwig Cheesebread from Porto do Sul (Pāo de Queijo)

Pão de queijo (POWN-dee-kay-zho), or cheese Steps: bread, is served as a snack or appetizer throughout Brazil. 1. Preheat oven to 400°F. Spray muffin pans with vegetable oil and set aside. At Porto do Sul, we serve the light, cheesy puffs (they’re a lot like popovers) as part of our 2. In an 8-cup blender, pulse oil, milk, eggs steakhouse experience, but they also go well and salt. Add tapioca flour 1 cup at a time, with the caipirinha, Brazil’s national cocktail pulsing after each addition to blend. Add made of fresh-squeezed lime, cane sugar and Parmesan and pulse just enough to distribute Brazilian-style rum called cachaça. cheese evenly throughout the batter.

Pão de queijo are naturally gluten-free 3. Pour batter into prepared muffin because they are made with tapioca flour. pans, filling ¾ of the way full. Bake for Tapioca flour is available in the health food 20 minutes, or until golden brown. aisles at most well-stocked supermarkets. It is also sometimes referred to as tapioca starch. 4. Serve immediately while warm; This recipe was tested with Bob’s Red Mill cheesebread deflates as it cools. Repeat brand. It is very fine so it will easily make the process with remaining batter or save a mess. Measure the flour over a plate to for another day; batter may be stored catch the powder; for the most accurate in the refrigerator for up to 1 week. measurement, be sure to spoon and level, as opposed to dipping, which will pack the cup.

Makes 4 dozen minis or 2 dozen standard muffins

Notes: Parmesan cheese is typical but any Ingredients hard, grated cheese will work in the recipe. spray vegetable oil ¾ cup canola oil 1¾ cups milk 3 eggs ½ Tbsp salt 3¾ cups tapioca flour, packed 2 cups freshly grated Parmesan cheese

18 Setting the Submitted by Josh Allen from Companion Baking Bar High

The combo of chocolate chips, cranberries, Steps: nuts and seeds is the perfect fuel before a long ride. 1. Preheat oven to 350°F (conventional) or 325°F (convection).

Ingredients 2. Using a hand mixer, blend sugar, brown sugar, salt, butter, honey and vanilla for 1 Granola Filling: minute on low speed. Add egg and blend for ½ cup granulated sugar another 30 seconds. Scrape bowl and beater. 1/3 cup brown sugar, packed ½ tsp sea salt 3. Add cake flour and milk to mixture; 1½ sticks unsalted butter, softened mix for 1 minute. Add seeds, chips, nuts 1/8 cup honey and cranberries and blend to evenly 1 Tbsp vanilla distribute. Set aside in small bowl. 1 large egg ½ cup cake flour 4. Cream brown sugar, butter, honey and 1 Tbsp milk salt to a light consistency (2-3 minutes ¼ cup pumpkin seeds, roasted at medium speed). Adding oats and 1/3 cup sunflower seeds flour gradually, blend to a crumb-like ½ cup chocolate chips consistency on low speed. Don’t over-mix. ½ cup pecans, chopped into small pieces ¼ cup dried cranberries 5. Lightly spray a 9x13-inch baking dish with a nonstick greaser. Spread half of Granola Bar Base: granola bar base over the bottom of the 1¼ cup brown sugar, packed baking dish and press to an even layer. 3 sticks unsalted butter 1 Tbsp honey 6. Add granola filling on top of 1 tsp sea salt bar base; spread evenly. 4½ cups rolled oats 2 cups all-purpose flour 7. Spread remaining bar base on top and gently press to evenly cover.

8. Bake for approximately 40-45 minutes. Let cool completely before slicing into bars. Enjoy!

19

Awa rd-Winning Submitted by Bridget Canaday from Word Of Mouth Catering & Carryout Pasta Salad

It is universally loved and feeds the body AND soul!

Serves 8-10

Ingredients Steps: 8 oz dry elbow macaroni 1. Boil pasta and rinse with cold 3 Tbsp vinegar water in colander; let drain. 3 Tbsp sugar 1 Tbsp salt 2. In a large mixing bowl, combine vinegar, 2 fresh peppers (such as one sweet red and sugar and salt; whisk to combine. one sweet yellow) 1 cup celery, chopped 3. Dice vegetables and toss in bowl 1 medium sweet onion (such as Vidalia) to marinate in vinegar mixture. 8-16 oz cubes sharp Cheddar cheese (use as much as you like) 4. Mix in cooked and drained pasta, cheese 1-2 cups mayonnaise cubes and mayonnaise (adjust to preference). Chill and stir once before serving.

Notes: You’ll want to add a little more mayo to account for pasta soaking up moisture. I don’t measure anything when cooking, so you just need to judge based on your preferences, but I always say in things like mayo, more is better.

21 Blue Submitted by Rick Mullins Cornbread from Café Sebastienne

Hopi blue dent corn cornmeal will make this taste best, and goat milk adds a nice zing to it. Make sure to drizzle with honey and sea salt for an added boost of flavor.

Serves 6-8

Ingredients Steps: 1 cup all-purpose flour 1. In a large bowl, combine all dry 1 cup Hopi blue dent corn cornmeal (any ingredients and whisk together. cornmeal would work, but this tastes best) 2/3 cup sugar 2. In a separate bowl, combine all 1 tsp salt wet ingredients and whisk together. 3½ tsp baking powder 1 egg 3. Add wet ingredients to dry 1 cup goat milk (whole cow milk also works) ingredients. Whisk mixture together 1/3 cup vegetable oil (avocado or canola also until a smooth batter is formed. work) 4. Grease an 8x8 cake pan. Pour batter in and cook at 400°F for 20 minutes.

5. Test with a toothpick or cake tester to check doneness in the middle.

Notes: I like to drizzle raw clover honey, or fermented honey, over mine and finish it with flaky sea salt.

22 Submitted by Nick Bognar Cabbage Salad from Indo

This is a refreshing salad with a ton of texture from the crispy fried onion and peanuts. The dressing brings some heat.

Serves 4

Ingredients Steps: Salad 1. Preheat oven to 375°F. ½ head green cabbage ¼ head red cabbage 2. In a medium saucepan, combine all 1 cup loose Thai basil ingredients for the dressing. Simmer ½ cup fresh mint, torn mixture until sugar dissolves; let cool. ½ cup fresh cilantro, torn 1 white onion, thinly sliced 3. Spread peanuts on a baking sheet and 1 qt cornstarch bake for 10 minutes; remove and let cool. 1 cup plain peanuts In a medium saucepan, boil sugar and 2 qts vegetable oil (for frying) water to 240°F; pour syrup over roasted 1 cup sugar peanuts in a mixing bowl and stir well. ½ cup water 4. Season onion with salt. Coat with Dressing cornstarch in a bowl and deep fry in 1 lb palm sugar oil at 300°F. Drain and set aside. 16 oz fish sauce ½ cup lemon juice 5. Thinly slice cabbage and rinse in cold 2 Tbsp tamarind concentrate water. In a bowl, add half of herbs to cabbage 6 pieces fresh Thai chili along with half of onions and peanuts. ½ tsp ground dried Thai chili 6. Toss salad with dressing and garnish with remaining herb mixture, peanuts and onions.

23 Submitted by Rick Lewis Collard Greens from Grace Meat + Three

Serves 4

Ingredients Steps: 4 bunches collard greens (washed and 1. Rinse and chop collard greens. chopped) ¼ lb butter 2. In a Dutch oven over medium- 1 large onion, small dice high heat, melt butter. 2 smoked ham hocks 2 qts chicken stock 3. Add diced onion to Dutch 1 cup pepper vinegar oven; sweat onions. salt and pepper, to taste 4. Add collard greens, smoked ham hocks and chicken stock. Cover and simmer until tender.

5. Season with pepper vinegar, salt and pepper.

Notes: Submitted with love by the team at Grace.

24 Submitted by Chris Matsch Country Bread from Ibis Bakery

This naturally leavened bread is simple and healthy, comprised of only flour, water and salt. Steps: It yields a tasty and complex bread that is great 1. The morning of your mix day, incorporate plain, slathered in butter or dipped in soup. 50g ripe, active sourdough starter into 100g 80°F water. Stir to dissolve. Add 100g bread flour into the water and starter Serves 8-10 mixture; mix with a rubber spatula until well-incorporated to create levain. Let Ingredients levain set out at room temperature until it has grown by 25 percent, about 2-3 hours. Levain It will smell sweet and slightly acidic. 50 g active sourdough starter 100 g bread flour 2. While waiting for levain to rise, mix 100 g 80°F water 1140g all-purpose bread flour and 760g 80°F water by hand in a large mixing Bread bowl until all the dry flour bits are gone. 1,140 g bread flour Cover and let rest until levain is ready. 760 g 80°F water The texture should be slightly clumpy. 26 g salt 50 to 100 g 80°F water 3. Retrieve levain, autolyse dough and additional water. Add all of levain into autolyse Additions dough and squeeze; mix by hand until well- all-purpose flour, to dust while shaping incorporated, about 4-5 minutes. It helps to rice flour, to dust bannetons use a wet hand when mixing. Add salt and additional water. Squeeze and mix by hand cornmeal, to dust loaves prior to baking until well-incorporated, 4-5 minutes. Once dough is well-incorporated, using a wet hand, TOOLS begin to stretch and fold the dough over itself large mixing bowl for a minute or two, until the dough starts clear tub for rising dough to pull from the sides of the bowl. Transfer 3 round bannetons dough to a clear container, cover and place in bench knife or pastry scraper a warm (80°F) area; let rest for 30 minutes. rubber spatula (Continued on next page) scale with gram measurement setting Dutch oven, pizza stone or other preferred hearth-baking set-up baking lame or sharp-edge razor blade Notes: The more water you add, the harder the bread will be to work with but the lighter and more open the end product will be.

25 Submitted by Chris Matsch Country Bread from Ibis Bakery (Continued)

4. After dough has rested for 30 minutes, use 7. Cover each loaf with a floured wet hands and stretch one corner up and over kitchen towel. Let bread rest at room to the opposite corner, taking care not to break temperature for one hours, then or tear the dough. Repeat with all four corners transfer to the fridge overnight. of the dough. This is your first fold. If you would like to add any additions to the bread, 8. Bread can rise in the fridge for 8-24 place those in the dough and squeeze until hours. An hour and a half before you incorporated. Repeat the folding process every are ready to bake, pre-heat the oven to 30 minutes for 3-4 hours, until dough has risen 525°F (or as hot as your oven can go). by 25 percent. This period of time is called the Pre-heat a Dutch oven. Once hot, take bulk rise, where the majority of the fermentation a loaf out of the fridge, sprinkle the top takes place. The process will be shorter for with cornmeal and gently flip the loaf in warmer dough and longer for cooler dough. the base of the Dutch oven, cornmeal side down. Score the loaf with a sharp 5. Once the bulk rise is finished, turn the blade ½ inch deep at a 45-degree angle. dough out onto a slightly wet surface. Split the Cover the Dutch oven with a lid and place dough into three equal 850g portions using a back into the hot oven. Turn temperature bench knife, weighing with a scale if desired. down to 475°F and bake for 20 minutes Form the three portions roughly into rounds with the lid on. Remove lid and bake using a bench knife. If the dough begins to uncovered until desired color, or until break and fall apart, let rest and repeat the interior temperature of the loaf reads 210°F. pre-shaping again after 10 minutes. Let dough sit on the work surface for 20 minutes.

Notes: Cranberry-Almond Addition: 6. After dough has rested in rounds for 20 Soak 600g dried cranberries, 400g almond minutes, lightly dust the exposed surface of the slices and 18g orange zest with a little bit of three dough rounds with flour. Dust your work water. Add to bread after the first fold. surface with flour as well. Using a bench knife, turn one round upside down onto the floured Rosemary-Olive Addition: shaping area. The sticky side will be exposed. Chop 8g rosemary and rinse 540g kalamata To make a round boule, pull each corner up olives. Add to bread after the first fold. over the dough repeatedly until taught. Repeat the final shaping with the other two rounds. Sprouted Quinoa Addition: Dust the surface of the banneton with rice Add 420g fresh quinoa sprouts to bread after flour. Scoop up each finished loaf and place it the first fold. into a banneton seam-side up. The exposed Oat Addition: surface will end up being the bottom of your Cook 200g rolled oats in 400g water. Salt to bread. Dust any sticky spots with rice flour. taste. Bring to room temperature and add to bread after the first fold.

26 (Insert Favorite Submitted by Evy Swoboda STL Beer Here) from The Last Kitchen Chili

I love to make this chili because it's my husband’s all-time favorite. The fun thing Steps: about chili is that you never need to follow 1. In an oven set to high broil, roast whole the recipe exactly. I made this recipe for the poblano peppers until skin becomes dark. Schlafly Chili Cook-Off in 2019, and won! It’s Carefully remove from oven to cool. Skin simple but it takes time, which is one thing peppers and discard seeds; combine we all have right now. Don’t hesitate to swap with onions, carrots, celery and garlic. out an ingredient or even add your own; that's what makes it chili. If you are using dried 2. Heat a cast-iron pan over medium heat. beans, soak them in 4 times the amount of water overnight. 3. In a food processor, pulse vegetables Serves 8 into small, uniform pieces. Turn off burner momentarily; add 2 Tbsp oil Ingredients and vegetable mixture. Add salt. Turn burner back up to medium high heat. 16 oz favorite St. Louis beer (I used Schlafly White Ale) 4. Sweat all the vegetables until aromatic, 5 oz whiskey or brandy (I used Still 630’s about 25 minutes. Add tomato paste. Rally Point Rye) Cook until rustic brown in color. 4 oz vegetable oil 1 cup chopped smoked, dried chilies 5. Always turn off the burner when adding (substitute Schnuck’s dried pepper mix in the any type of moisture to pan, especially produce section) alcohol. Deglaze the pan with whiskey. 2 large white onions, peeled and chopped Cook until you cannot smell the alcohol 3 carrots, peeled and chopped (about 5 minutes). In a Dutch oven over ½ head celery, peeled and chopped medium heat, add tomato and vegetables. 4 garlic cloves, peeled and chopped 4 oz tomato paste (Continued on next page) 32 oz beef stock 2 oz poultry blend herbs 2 cups dried beans or 2 16-oz cans (I used a red bean and kidney bean mixture) 1½ lb ground beef 2 lb chuck eye steak, diced into bite-sized pieces salt and pepper, to taste malt vinegar, to taste sour cream (to serve) green onion (to serve)

27 (Insert Favorite Submitted by Evy Swoboda STL Beer Here) from The Last Kitchen Chili (Continued)

6. In cast-iron pan, deeply brown ground beef with salt, pepper and chopped chilies. Add beef and drippings to Dutch oven. Add 1 can beer. Stir together.

7. Season chuck eye with salt and pepper. Sear in cast-iron pan until dark brown. Add beef and drippings to Dutch oven. Stir.

8. Rinse and drain beans. Add to Dutch oven along with beef stock. Let herbs float on top.

9. Bring to a simmer for 4-8 hours until beans are cooked and beef is tender. Remove herbs and serve.

28 Roasted Beets Submitted by Zane Dearien with Pistachio from Niche Food Group and Celery

Beets are one of my favorite things to cook Steps: with. I have found over the years that the less you do to them, the better they are. Growing 1. Preheat oven to 350°F. Layer a baking up I remember being on the lake with my sheet in a thin layer of kosher salt; place grandfather fishing for crappie and he always washed beets, skin on, on tray. This will help carried a can of beets to snack on. Naturally, the beets not to roll around and also draw I declined and ate my ham sandwich, but out their moisture and intensify their sugars. that was my first introduction to beets and so much has changed for me since. 2. Lay pistachios flat on the tray in a single layer, as this will let the nuts toast all the way around. At this point, do not Serves 4 add any oil; the nuts have natural oils that will come out as they toast. Ingredients 3 large red beets, washed 3. Once the oven is heated, fully toast 4 celery stems (reserve inner yellow deli- pistachios for 5 minutes, checking cate leaves) periodically. You want them to be golden ½ cup pistachios, raw and shelled brown; you will smell the aroma. If they 3 red radishes are not done at this time let them go until 1 cup olive oil done, checking on them every 5 minutes. 1 cup white wine vinegar (the best you can buy) 4. Once the pistachios are done and cooling, kosher salt roast beets on a baking sheet for an hour sea salt (to serve) depending on the size (baseball size is around Marash chili flakes or red pepper flakes (to 1 hour). Check for doneness; you want them serve) fork-tender. Using a paring knife or a fork you will be able to poke into the beet and remove with ease with no resistance. Once done, remove and let cool to touch; peel either with a butter knife or with a towel you do not mind losing. After beets are cooled and peeled, cut into 1-inch bite size chunks; toss with some of the olive oil and white wine vinegar and let marinate for 10-15 minutes.

5. While beets are marinating, pulse pistachios in a food processor 4 times or use a knife and run it through them, reserving the dust.

(Continued on next page.)

29 Roasted Beets Submitted by Zane Dearien with Pistachio from Niche Food Group and Celery (Continued)

6. Using a peeler, start on the back of the celery stalk and peel the whole length of the celery stem. Put into ice water immediately. This will firm up the celery and make it curl beautifully, giving the plate volume and texture.

7. Before plating, use a knife or mandoline to slice radish as thin as possible, creating discs.

8. To serve, scatter beets on the plate in a single layer. Lay celery curls across the beets in any artistic fashion you choose. Add radish, placing throughout the plate, then scatter pistachios and dust over.

9. With remaining olive oil, liberally dress the plate followed by vinegar (you want to drizzle it evenly over the plate to create the dressing).

10. Season the whole dish with sea salt and chili flakes to taste. At this point, you can add the celery leaves if you would like for garnish and flavor.

30 Russian Submitted by Leon Dubinovsky from The Saint Louis Woman’s Club Pickle Soup

This is the soup I grew up with. A few years ago, I introduced my members to this soup and it became one of my best-sellers.

Serves 6-8 people

Ingredients Steps: 8-10 cups chicken broth (or beef, pork, 1. In a stockpot, bring broth to boil. vegetable broth) ½ cup cooked meat (chicken, beef, pork - 2. Add potatoes and barley to broth. an option to use meat saved from making Reduce the heat to a simmer and keep the broth) the soup covered as it cooks. 2-3 potatoes, peeled and small dice ¼ cup pearled barley (or rice) 3. Meanwhile, heat butter in the ½ Tbsp butter skillet. Add onion and carrot, season 1 onion, minced with salt and pepper; cook for a few 1 carrot, shredded minutes until softened. Add to soup. 1 cup kosher baby dill pickles, diced salt and pepper, to taste 4. Add pickles. You can also add a dill, finely minced (to serve) bit of the pickle in brine to the soup; sour cream (to serve) it gives the soup a nice zip.

5. Cook for 30-40 minutes until potatoes and barley are cooked through.

6. Garnish soup with dill and serve with dollop of sour cream.

31 Squatters Submitted by Rob Connoley from Bulrush, formerly of now-shuttered Squatters Biscuits

Yields 12 biscuits

Ingredients 25 g baking powder ½ tsp baking soda 810 g all-purpose flour 5 g salt 15 g sugar 3 sticks butter, cut into ¼-inch cubes 2¼ cups buttermilk

Steps:

1. Preheat oven to 425°F.

2. In a medium bowl, combine all ingredients with a fork to form a dough.

3. Flatten dough to 1 inch tall. Cut into four equal pieces and stack on top of each other. Press into shape at 1 inch tall. Cut to shape or separate pieces slightly. Freeze 30 minutes.

4. Add dollop of butter to top of each biscuit. Lower temperature to 400°F and bake 25 minutes or until done.

32 Submitted by Jason Tilford Street Corn from Mission Taco Joint

This dish has been a Mission Taco Joint favorite for many years! It’s quick, easy to make and most ingredients are around the house already.

Serves 4

Ingredients 8 to 10 ears fresh corn ½ cup mayonnaise 1 Tbsp fresh lime juice ¼ tsp minced garlic ½ tsp kosher salt ¼ cup grated queso fresco

Steps:

1. Husk corn. Grill corn ears on a wood- Notes: Pro tip: Add fried pork belly! fired grill with apple and hickory wood, turning occasionally, until kernels begin to char in places and corn cooks through. Cool slightly, then slice kernels off the cob to yield 4 cups grilled corn kernels. Let corn rest until ready to serve.

2. While corn cooks, mix mayonnaise, lime juice, garlic and salt in a medium bowl.

3. In a skillet over medium-high heat, re-warm corn kernels until very hot; stir in mayonnaise mixture.

4. To serve Mission Taco-style, transfer corn to a flat serving dish and top with queso fresco.

33 Submitted by Liz Parker Two Potato from Dierbergs School of Cooking au Gratin

Adding sweet potatoes and caramelized onions to the traditional au gratin creates a delicious new flavor profile.

Serves 8-12

Ingredients Steps: Potatoes: 1. In a medium stainless steel skillet, heat 1¼ lbs Yukon gold potatoes, thinly sliced with butter and oil over medium heat. Add a mandoline onions and salt and stir to coat with butter ¾ lbs sweet potatoes, peeled and thinly mixture. Cover skillet and sauté onions, sliced with a mandoline stirring occasionally until caramelized. 1½ cups shredded Gruyere cheese, divided ½ cup grated Parmesan cheese, divided 2. If onions dry out, add a couple tablespoons 2 cups heavy whipping cream of water and continue cooking and stirring. ½ tsp salt ¼ tsp fresh ground black pepper 3. Coat a 9x13 casserole dish with no-stick cooking spray. Layer half of sweet potatoes, then half of Yukon potatoes, sprinkling with Caramelized Onions: salt and pepper on each layer. Layer half of 1 large yellow onion, sliced in half, then thinly onions and both cheeses. Repeat layers with remaining potatoes, onions and cheeses. sliced ¼ tsp kosher salt 1 Tbsp butter 4. In a small saucepan over low heat, 1 Tbsp canola oil heat cream; pour evenly over potatoes and cheeses. Cover dish with nonstick foil.

5. Bake at 400°F for 40 minutes, or until potatoes are fork-tender (test with fork inserted in center of casserole). Remove foil and bake another 10 minutes, or until golden brown.

34

Ices Plain & Submitted by Max Crask Fancy’s Hot from Ices Plain & Fancy Fudge Sauce

This hot fudge sauce is best known as a topping on our Campfire S’Mores nitro ice cream. It’s good with any ice cream, but you can put it on fruit or cake or...just a spoon. We don’t judge.

Ingredients 700 g chocolate chips 125 g cocoa powder Notes: Allow to cool a bit before serving. 1,000 ml cream Cool and keep the rest refrigerated. Warm 300 g brown sugar portions up again in a saucepan over low heat, 700 g corn syrup stirring constantly. A microwave will also work 400 g marshmallow just fine. 150 g butter

Steps:

1. In a large saucepan over medium heat, mix first five ingredients until melted and incorporated.

2. Reduce heat to low, then stir in butter and marshmallows.

36 Veg an Submitted by Kayla Bauer Chocolate Sauce from Hello Juice & Smoothie

Yes, this chocolate sauce is different from the freezer chocolate recipe that I have! Very similar, but this recipe thickens to a nice fudgy sauce when refrigerated and drizzles nicely over smoothies, ice cream, oatmeal, yogurt or toast. You can also use it as a chocolate syrup in coffee or milk.

Makes one full jar

Ingredients 1 can coconut milk Notes: Why a can of coconut milk and not ½ cup coconut sugar the homemade stuff? When you buy a can of 1/3 cup cacao powder coconut milk you also get the cream at the top. You need this to make it thick. ½ tsp vanilla 3 Tbsp coconut butter

Steps:

1. In a medium bowl, whisk coconut milk, coconut sugar and cacao powder together. Pour into a saucepan and simmer on low for 10 minutes while stirring. Remove from heat and add vanilla and coconut butter. Stir until fully blended.

2. Cool at room temperature and store in the fridge for up to a week.

37 Submitted by Rick Lewis Pan Gravy from Grace Meat + Three

Ingredients ¼ lb butter ½ cup corn oil 1 cup seasoned steak flour 1 head garlic, minced 1 onion, diced 4 thyme sprigs 2 qt chicken stock 1 qt cream

Steps:

1. Use the same skillet used for frying steaks in the Country Fried Steak recipe.

2. Add butter, corn oil, steak flour and whisk to form a roux, about 5 minutes. Notes: Submitted with love by the team 3. Add diced onion, garlic and thyme. at Grace.

4. In a separate pot, heat chicken stock and cream and bring to a simmer.

5. Slowly add stock and cream mixture into roux, whisking constantly, until it thickens.

6. Let gravy simmer on low heat, 15 to 20 minutes.

7. Strain through a fine mesh sieve.

38 Submitted by Hama San Yuzu from Chef de Art Catering Miso

This yuzu miso is super easy to make and lasts for up to 6 months in your fridge. This dipping sauce can be used for so many things; at our home, we call it our all-purpose sauce.

Ingredients 1 lb Japanese white miso 1 cup sake 1 cup distilled water Notes: It is always important to ½ cup yuzu juice use Japanese white miso paste, Japanese soy sauce (Kikkoman 2 Tbsp ground yuzu skin is fine) and organic juices for this ¼ cup lemon juice dipping sauce. It definitely makes a ½ cup sugar world of a difference. ¼ cup Japanese soy sauce ¼ cup ground sesame seed You will find ground yuzu skin 1 cup green onion, chopped in the frozen fruit juice or frozen Japanese section. You can find all 2 Tbsp garlic, minced the ingredients at Panasia or Global 2 Tbsp sesame oil Foods. 1 Tbsp Worcestershire sauce This dipping sauce can be used on virtually anything. It's perfect for Japanese barbecue but also for any Steps: type of meats, veggies, over rice and even as a salad dressing. 1. In a medium bowl, add all ingredients and whisk together. Store in glass container.

2. If using as a salad dressing, you can dilute it with more water, but don’t add more water to the mixture that you are storing in the fridge. Only add water to the amount you take out to use for eating.

39

Submitted by Anthony Devoti 35-Minute from J. Devoti Trattoria Roasted Chicken

Ingredients Roasted Chicken Roasted Chicken 1. Preheat oven to 450°F. 1 whole chicken, seasoned under the skin with salt and pepper and split into halves 2. In a hot sauté pan, add enough oil to (reserve back bones and wings for stock) coat the bottom of the pan. Begin to sear 3 Tbsp onion, diced your bird (the oil must be hot; otherwise, 3 Tbsp celery, diced your chicken will stick to the pan). Place 1 cup sweet potato, cubed chicken in the pan and do not touch the 1 carrot, cubed bird until color begins to form. When skin is 1 cup no-sodium chicken stock (recipe be- golden, turn the bird on the flesh side, for about three minutes, and place in the oven. low) 2 Tbsp thyme 3. After 15 minutes, turn the bird over Chicken Stock and add cubed vegetables that have been seasoned with salt and pepper. bones from one whole chicken (back bones Cook the chicken another 15 minutes. and wings) Remove the pan from the oven, remove ½ large carrot, cubed chicken and vegetables from hot pan 1 large onion, cubed and place the pan on the stovetop. 2 stalks celery, cubed 1 Tbsp tomato paste 4. Over medium-high heat, add chicken 1 bay leaf stock, thyme and reduce to a glaze. After 2 qts cold water chicken has rested for about 5-7 minutes, cut the leg from the thigh and remove the rib bones on the breast; place the quartered chicken over roasted vegetables and pour glaze over the bird.

Chicken Stock

In a 4-quart pot over medium heat, add oil to coat the bottom of the pot and combine bones, carrot, celery and onion. Sauté until light brown color develops; add tomato paste and cook for another three to four minutes. Add bay leaf and water and bring to a boil. Reduce to a simmer and cook for about 2 hours. Remove bones and strain. Chicken stock will keep in an airtight container in the refrigerator for up to 5 days or you can freeze up to 3 months. 41 Asparagus Soup with Parmesan, Submitted by Steven Johnson Home Cook Lemon Oil and Breadcrumbs

This is a creamy asparagus soup with multiple textures. The lemon oil and Parmesan pair perfectly to bring out the full flavor of the 3. Add 3½ cups chicken stock and a asparagus. bit more salt and pepper. Bring to a boil, add Parmigiano-Reggiano rind; cover and Serves 4 reduce to a simmer until the asparagus is very tender, about 30 minutes. Ingredients 4. Meanwhile, bring a small pot of salted water Soup: to a boil. Cook the reserved asparagus tips for a 2 lbs asparagus (about two bunches) few minutes until crisp-tender and bright green. 1 large white onion, chopped Drain and chill in an ice bath; drain and set aside. 3 cloves garlic, smashed and peeled 3½ to 4 cups unsalted chicken stock 5. Remove cheese rind and thyme sprigs from fine sea salt and freshly ground black pepper soup mixture; discard. Purée the slightly cooled rind from 1-lb wedge of Parmigiano-Reggiano soup in a blender and season to taste. The 3 sprigs fresh thyme soup should have a thick, creamy texture; thin 5 Tbsp unsalted butter, divided with remaining stock if needed. Return soup to stockpot and bring it back to a simmer. Parmesan Breadcrumbs: ¼ cup grated Parmigiano-Reggiano 6. Meanwhile, melt 2 tablespoons butter in a ¾ cup panko (Japanese breadcrumbs) medium skillet over medium heat. Add panko Maldon salt and cook, stirring, until breadcrumbs are Parmesan breadcrumbs (to serve) golden brown, 6-8 minutes. Transfer to a small Asaro lemon oil or lemon zest (to serve) bowl, cool slightly and toss with Parmigiana asparagus tips (to serve) and a pinch of Maldon salt or to taste.

7. Ladle soup into four bowls. Sprinkle some Steps: breadcrumbs, drizzle some lemon oil or zest and center three of the asparagus tips on each bowl. 1. In a large stockpot over medium heat, melt 3 tablespoons butter. Add onions, garlic, salt and pepper and sauté until soft, translucent and onions are slightly caramelized, about 10-12 minutes.

2. Meanwhile, cut the tips off 12 of the asparagus spears and set aside. Cut remaining spears into ½- to ¾-inch pieces. Add chopped asparagus (reserving the tips) and thyme to stock pot; sauté 3 minutes. 42 Blueberry-Lemon Submitted by Samuel Miers Glazed Pork Chops Home Cook

This is a unique sweet and savory dish with Steps: ingredients that you can find at a farmers’ market! 1. Combine balsamic vinegar, olive oil, This is my go-to dish whenever I invite people sugar, salt, pepper, thyme and basil in a over to have dinner with us because it’s both an container with the pork chops. Marinate impressive and down-to-earth pork chop meal. in refrigerator for at least 8 hours. The pork chops, glaze, spinach and broccoli all have to go together, but feel free to substitute the rice for another carb or omit entirely. Buy 2. When you’re ready to cook, set good, thick pork chops from a butcher and use a all ingredients in place, starting with thermometer to ensure that it comes out tender the rice if it’s not already cooked. and juicy. For the lemon, zest first, then juice later. Make this paleo or low-FODMAP by switching the 3. In a medium saucepan, heat one cup sugar with honey and the rice with a sweet potato water, then sprinkle and stir in cornstarch. or yam. Add blueberries, balsamic vinegar, Serves 2 sugar and zest; simmer on low, stirring occasionally until pork chops are ready. Ingredients 4. Preheat oven to 425°F. Preheat a large 1 lb broccoli florets skillet over medium heat; sear pork chops 1½ cups cooked brown rice for two minutes on each side. Remove 2 thick-cut pork chops, about 1½-2” inches pork chops onto a large sheet pan. thick or 0.75-1 lb each 4 oz baby spinach 5. Toss broccoli in the leftover marinade 2 Tbsp balsamic vinegar from the pork chops, then place onto the 3 Tbsp olive oil large sheet pan with the pork chops. 2 tsp sugar 2 tsp salt 6. Place pork chops and broccoli in the 1 tsp coarse pepper oven on the top rack. After 8 minutes, flip 1 tsp dried thyme pork chops, reset timer and cook for 8 1 tsp dried basil more minutes. Pork chops are done if the internal temperature reaches 145°F or if the Blueberry-Lemon Glaze meat is white when you cut into it. If it’s not 12 oz blueberries ready, put it back in for another 4 minutes. ¾ cup water ¼ cup balsamic vinegar 7. When pork chops and broccoli are ready, 2 Tbsp sugar place a bed of spinach on each plate with 1 Tbsp cornstarch brown rice next to it. Place pork chop on top zest and juice of one lemon of the bed of spinach, letting greens wilt. Stir lemon juice into the glaze, then ladle it onto the pork chop, letting it overflow onto the spinach. Add broccoli to the plate and serve up!

43 Submitted by Wanda Dalton Broiled Trout from Rockbridge Rainbow Trout Ranch

Serves 2

Ingredients 2 raw trout fillets 1 Tbsp paprika salt, to taste 1 Tbsp butter 1 Tbsp lemon juice

Steps:

1. Place trout fillets skin-side down on a lightly buttered baking sheet. Top fillets with butter, lemon juice, salt and paprika.

2. Place baking sheet in the oven and turn broiler on. Cook until the meat flakes, about 15 minutes. The meat should be white when done.

44 Capellini d’Angelo Submitted by Jasper J. Mirabile, Jr. alla Nanni from Jasper’s Ristorante

This is the signature pasta dish at Jasper's Ristorante Steps: and our father’s recipe that he created. 1. Cook pasta al dente according For over 66 years, customers requested this recipe to package directions. but my father would never give it out. We finally decided that we would give this out after so many 2. In a sauté pan over medium-high years. heat, melt 2 tablespoons butter. Add prosciutto and let it crisp, then add sliced Capelli d’Angelo alla Nanni is still our #1 best- mushrooms. Sauté for 2-3 minutes. selling pasta at Jasper's. The recipe sounds simple but believe me, it took many hours for my father to 3. Stir in marinara and heavy cream, red perfect this dish. My father ate in a restaurant in Italy pepper flakes, peas and Romano cheese. Add three nights in a row trying to figure out this recipe cooked pasta and toss. Serve immediately. and then came home and experimented with my mother and then with his chefs back in the late '60s.

A funny note: my father loved canned peas. He said they had more flavor than fresh peas, but the choice is yours when cooking this dish. I also like to add a little more red pepper because I like this dish spicy.

Serves 2

Ingredients 8 oz cappellini noodles (such as Barilla) 2 tsp salted butter 4 oz prosciutto 2 mushrooms, sliced 12 oz Jasper’s Marinara Sauce 4 oz heavy cream ¼ tsp red pepper flakes 4 oz Romano cheese ½ cup green peas

45 Submitted by Hector Ramirez-Kimoto Carrot-Ginger from Kaldi’s Coffee Roasting Co. Soup

This is a fresh and light spring soup. It's very fragrant! Serves 4

Ingredients Steps: 8 cloves garlic, diced 1. In a medium pot, combine garlic, yellow 1 yellow onion, diced onion, carrots and fresh ginger; sauté 4 lbs carrots, chopped with oil until onions are translucent. 2 oz fresh ginger, chopped 1 Tbsp olive oil 2. Add salt and pepper. 2 tsp salt 1 tsp pepper 3. Add water and bring mixture to a 8 cups water boil; boil until vegetables are soft. 12 oz coconut milk 4. Add coconut milk.

5. Blend in blender until smooth.

Notes: A regular blender can be used if an immersion blender is unavailable.

46 Champagne- Submitted by Ann Marie Lemcke from The Art of Entertaining Shrimp Pasta

Ingredients Steps:

1 lb raw jumbo shrimp, peeled and deveined 1. In a saucepan over low heat, melt 4 (about 16-20) tablespoons butter. Add raw shrimp and 4 Tbsp butter sauté until a pinky red color, about 3-5 1 Tbsp Italian breadcrumbs minutes. Sprinkle with breadcrumbs and 1 lb cooked pasta set aside. Sauté spinach and tomatoes 1 pint grape tomatoes in olive oil until cooked; set aside. 1 bag fresh spinach 2. In a pan over low heat, melt 8 tablespoons 2 Tbsp olive oil butter. Add garlic and sauté 1 minute. Add 1 cup Parmesan, shredded flour, whisking into butter. Cook 1 minute. Add chicken stock and increase heat to medium. Simple Cream Sauce Whisk together until thickened, stirring 8 Tbsp butter frequently, about 5-10 minutes. Add half and ¼ cup flour half and whisk together. Cook another 15-20 1 tsp garlic, chopped minutes over medium heat until thickened, 3 cups chicken broth stirring frequently. Stir in Champagne. 4 cups half and half ½ cup Champagne 3. Mix sauce with cooked pasta, spinach and tomatoes. Top with shrimp, more cream sauce and Parmesan cheese.

47 Charred Submitted by Robin Krause from Unbakery & Juicery and Miso Cabbage Billie’s Grocery

This will be on the menu at Billie’s Grocery once we open up!

Serves 2

Ingredients Steps:

1 medium head white cabbage, halved 1. Preheat oven to 350°F.

Miso Glaze: 2. In a pan over medium heat, add 1 2 Tbsp white miso tablespoon oil of your choice and char 2 Tbsp honey or maple syrup cabbage until brown. Brush with miso ½ cup water glaze and bake for 45 minutes to 1 hour depending on level of soften desired. Green Tahini Dressing: 1 cup tahini 3. Remove from oven. 2 cloves garlic ½ cup cilantro, mint and parsley 4. Top with green tahini and juice of 1 small lemon sprinkle with za’atar seasoning. salt and pepper, to taste za'atar seasoning (to serve)

48 Chili Lime Submitted by Nick Miller from The Chocolate Pig Chicken

This recipe feeds approximately 8 people. If you only want to feed 4, divide every ingredient by 2.

Ingredients 3. Pull the thighs out and place them on a tray. Straighten any skin that may have folded 12 chicken thighs over. Season liberally with kosher salt and 1 bunch cilantro place the chicken on the grill skin side down. 1 ½ Tbsp cumin, ground Close the lid. *I have a thermometer in my 1 Tbsp chile powder grill and for this recipe I like to cook at 375°F. 2 Tbsp chipotle powder (or cayenne) 1 ½ tsp onion powder 4. If you are going to leave the skin on the 1 ½ tsp garlic powder chicken, which I highly recommend, you want 1 ½ tsp paprika to make it crispy, without burning. If you go 1 Tbsp oregano to flip the chicken and it doesn’t want to, 1 tsp black pepper don’t force it. Give it another minute; it will 6 cloves garlic, minced release when it’s ready. Continue flipping 3 limes, juiced. zest of one and moving the chicken until all the skins 1 cup olive oil are a deep reddish brown and the internal kosher salt temperature is 165°F; at this point, pull them off the grill and plate. Garnish with a few fresh lime wheels and cilantro. Steps:

1. Add all the ingredients except the salt to a non-reactive bowl. Stir, toss and massage the chicken with the rub mixture. Be sure to get it under the skin and on all sides evenly. Cover the bowl with plastic wrap and place in the refrigerator to marinate for about 2 hours. Notes: If you would prefer to use chicken breast you can do that as well, I’m just a thigh 2. An hour and a half later...fire up the grill! kind of guy. I prefer to use a combination of natural hardwood briquettes and lump charcoal. The briquettes lend themselves quite nicely to a slow, even burn. The lump charcoal burns a little hotter and faster but has more of the smoky flavor you want.

49 Chipotle Chicken Submitted by Juel Cannon with Rice from Saint Louis Club

I love that this is a simple and convenient Steps: meal that even my picky nieces and nephews will eat. 1. In large saucepan over medium heat, sauté 3 garlic cloves and chile de árbol for 2 minutes. Serves 4-5 people

2. Add diced peppers and diced Ingredients onion; sauté for 3 minutes. canola oil caldo de pollo or chicken cubes (look for 3. Season chicken and place on the Knorr brand in the Hispanic section) top of peppers and onions. boneless, skinless chicken thighs 1 white onion, diced 4. In a blender, add 3 remaining garlic ½ white onion cloves, ½ onion, chipotle peppers, one 1 jalapeño, diced chicken cube and 8 ounces of water; blend. 1 red bell pepper, diced salt and pepper, to taste 5. Flip chicken, then pour sauce and paprika, to taste can of diced tomatoes over top. 2 chile de árbol 1 big or 2 small zucchini, quartered and 6. Bring to a simmer, then lower heat. sliced Add zucchini and cover for 25 minutes. 6 garlic cloves, smashed 1 can diced tomatoes (fire-roasted works 7. In small saucepan, add oil and rice. nicely) Season with salt and pepper and the other 1 6-oz can tomato sauce chicken cube, sauté for 3 minutes. ½-1 can chipotle peppers, depending on desired spice level 8. Lower heat and add tomato sauce. 1 cup jasmine rice Continue to mix making sure rice 1 can mixed peas and carrots or ½ can of doesn’t stick. each 9. Add 2 cups of water, peas and carrots; mix together. Cover and cook for 15 minutes (make sure rice is on low heat). Once done, uncover half way. Notes: For this recipe, you'll need a blender, 2 saucepans with lids (1 large, 1 small), cutting board, chef's knife and wooden spoon.

50 Chorizo & Submitted by Séverine Huchet from Saint Louis Club Tomato Risotto

This is delicious, easy and fairly quick to make – 20 to 25 minutes top. To save time, dice the tomatoes and slice the chorizo while the risotto cooks. This dish is kid-friendly if the chorizo is not too spicy; try the version at Aldi that's already sliced. You can leave the skin on the tomatoes or quickly drop them in boiling water for 1 minute and the skin will come right off.

Serves 4

Ingredients 1 cup onion 100 ml white wine 300 g Arborio rice 100 g chorizo, diced and peeled 600 ml chicken stock 3-4 tomatoes, peeled and diced 20 green olives, sliced salt and pepper, to taste Steps:

1. In a medium saucepan, sauté onion in olive oil; add rice and cook for 2-3 minutes.

2. Add white wine and stir. Once wine has evaporated, add chicken stock little by little. Stir regularly until the rice absorbs the liquid.

3. Add chorizo, olives and tomatoes. Season with salt and pepper; let cook about 2-3 minutes longer before serving.

51 Coda alla Submitted by Gerard Craft Vacc i nara from Niche Food Group

This is one of the many dishes from Trattoria Steps: Del Conte in Orvieto that taught me about the simplicity of Italian food. Two main ingredients: 1. The night before you plan to cook, oxtail and carrots and still you would be hard- put oxtail and red wine in a non-reactive pressed to find a more flavorful and satisfying (glass or stainless steel) container. Cover dish. I personally like oxtail because it has lots and refrigerate to marinate the meat. of gelatin and lots of fat. The gelatin helps give the sauce a great “lip-smacking” texture and the 2. The next day, take oxtail out of the wine fat keeps the meat lubricated even after being and blot the pieces dry with paper towels, simmered for a long time. There are plenty of reserving the wine. Lay oxtail pieces out on other cuts that could work here like beef shins, a platter, season on all sides with salt and short ribs or even just chuck shoulder; the tail is pepper, cover with plastic wrap and leave just my favorite. This is the epitome of comfort at room temperature for about 30 minutes. food, basically the Italian version of pot roast. Don’t let the idea of cooking with oxtail scare you; it’s readily available at most butchers and 3. Preheat oven to 350°F. supermarkets and easy to work with. Cooking meat on the bone, especially the tail, results 4. In a Dutch oven over high heat, in some of the most tender meat you will ever add vegetable oil. When oil begins to experience. shimmer, add oxtail and brown the beef on all sides. Remove browned oxtail Ingredients pieces to a clean platter, reduce heat and 5 lbs beef oxtails, cut into 2-inch pieces add vegetables to the Dutch oven. 2 cups red wine 2 Tbsp vegetable oil 5. Stir to deglaze the pan and then cook, ½ medium yellow onion, diced stirring occasionally, until vegetables have 6 medium carrots, peeled and cut into 2” softened and start to brown. Continue to pieces cook vegetables, stirring often, until they are 1 rib celery, chopped deeply caramelized but not burnt, about 10-15 2 cloves garlic, peeled and cut in half minutes. Add tomato paste and stir to coat vegetables with paste. Cook a little longer, 2 oz tomato paste about 5 minutes, until tomato paste starts to 2 qts chicken stock get a little dark and browns on the pan. Add 2 bay leaves red wine and bring it to a simmer, scraping the 1 Tbsp black peppercorns sides and bottom of the pan with a wooden 1 cinnamon stick spoon to release the fond. Simmer until wine 2 cloves reduces by half, about 10-15 minutes. 5 sprigs thyme 1 sprig rosemary (Continued on next page.) 1 Tbsp lemon juice 1 Tbsp unsalted butter salt, to taste extra-virgin olive oil (to serve) 1 Tbsp flat-leaf parsley (to serve) 52 Coda alla Submitted by Gerard Craft Vacc i nara from Niche Food Group (Continued)

6. Add chicken stock, bay leaves, cinnamon, cloves, thyme, rosemary and peppercorns and bring the mixture up to a boil. Add oxtails and adjust the heat to maintain a very gentle simmer. Put the lid on the pot and continue to simmer for 10 minutes. Transfer the pot to the oven to braise until very tender, about 3½ hours.

7. Once oxtail is tender, take the pot out of the oven and let the braise rest for 1 hour at room temperature. Remove oxtail pieces and carrots from the pot and reserve.

8. Strain the sauce and discard the solids. If the braising liquid seems thin, you can put it back on the stovetop to reduce to a consistency that you prefer. I like a sauce that isn’t thick like a syrup, but just barely coats the meat. The sauce should still taste fresh like an intense stock and not muddled and over-reduced like a cafeteria gravy.

9. Just before serving, bring the sauce to a simmer and stir in cold butter. Season the braising liquid with lemon juice and salt to taste. You are looking for just a hint of acidity with the lemon, enough to make it taste fresh and alive. Return oxtail and carrots to the sauce to warm up, if necessary, and then transfer to a serving bowl.

10. Garnish with a drizzle of extra-virgin olive oil and parsley leaves. Serve immediately.

53 Country Submitted by Rick Lewis from Grace Meat + Three Fried Steak

Country fried steak is one of my favorite Steps: comfort foods. This recipe highlights a 1. Mix all dry ingredients delicious version of a diner classic. together, set aside.

Serves 4-6 2. Pound out the 6-ounce sirloin steaks on both sides until 1/8” thick. Ingredients 3. Season steaks with salt and pepper. Country Fried Steak 6 oz sirloin steaks, pounded thin 4. Bread steaks in the following salt, to taste order: all-purpose flour, egg all-purpose flour wash and seasoned flour. seasoned flour (recipe follows) egg wash 5. In a cast-iron skillet over medium heat, pan-fry steaks in clarified butter Seasoned Flour until golden brown on both sides. 2¼ cups self-rising flour ¾ cup cornstarch 6. Continue to pan-fry steaks 1 tsp black pepper until they reach an internal ¾ tsp white pepper temperature of 150°F. Serve. ½ tsp cayenne pinch marjoram 1 tsp granulated garlic

Notes: The chef recommends serving this whenever you are hungry.

54 Fiori Submitted by Katie Lee Collier from Katie’s Pizza and Pasta Osteria Arrabiatta

Ingredients 6. Turn heat to medium-low; add tomatoes and basil. Use tongs or spoon to break 16 oz fresh fiori noodles tomatoes up to desired size. Bring to light 4 oz mascarpone cheese simmer, stirring frequently for 8-12 minutes 1 oz butter or until desired consistency is reached. 2 tsp chili flakes 2 oz. extra-virgin olive oil 7. Turn heat to low, add mascarpone 4 medium garlic cloves and gently stir until mascarpone has 2 cans whole peeled tomatoes melted and sauce has become creamy. 12 basil leaves Turn off heat. Add arugula and stir until 2 oz arugula incorporated into sauce and slightly wilted. kosher salt or table salt 1½ oz shaved Parmesan 8. Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking.

Steps: 9. Cook pasta 2-3 minutes or until desired al dente. 1. Fill a 6-quart pot 2/3 of the way full with water. 10. Strain pasta and add noodles to the sauce. 2. Heat water over high heat; bring to a rolling boil. 11. Toss or stir until all noodles are coated with sauce. 3. Add 2 Tbsp kosher salt to boiling water. Water should be salty like the sea. 12. Add salt and pepper to taste.

4. “Fluff pasta” by loosening up the 13. Transfer to pasta dish and noodles with your fingers before cooking. garnish with Parmesan.

5. In a medium sauté pan over low heat, 14. Enjoy your pasta! melt butter. Add garlic and 1-2 teaspoons chili flakes, depending on how spicy would like your sauce to be. Stir frequently until chili flakes are fragrant and garlic is caramelized, about 45-60 seconds. Notes: For this recipe, you'll need a 6-quart pot, a large sauté pan, pasta strainer or basket and metal tongs or a cooking spoon.

55 Ground Chicken Submitted by Rachel Tritsch and Green Beans from Recipes with Rachel

This one-pot recipe is a quick and healthy dinner option for busy households. The noodles, crunchy green beans and ground chicken create great textures. The sauce brings it all together with sweet and savory flavors. My kiddos eat every bite and even ask for seconds!

Serves 4-6

Ingredients Steps 1 lb ground chicken 1. In a large pot of water, boil ½ yellow pepper, diced ramen noodles for a few minutes, ½ green pepper, diced just enough to soften. 5 Tbsp olive oil, divided 2 Tbsp chili-garlic sauce 2. While the noodles are boiling, 2 Tbsp teriyaki marinade add 2 tablespoons olive oil and sauté ½ bag frozen green beans (about 6 oz) ground chicken until cooked through. 1 4-oz package cooked ramen noodles (do not add seasoning) 3. Add diced peppers and sauté until soft. 5 Tbsp soy sauce 1½ Tbsp brown sugar 4. Add chili-garlic sauce, teriyaki 2 Tbsp apple cider vinegar marinade and 1 tablespoon olive 1 Tbsp water oil and stir until mixed together.

5. Add frozen green beans and 2 tablespoons olive oil; stir to incorporate. Cover with a lid for a few minutes to steam.

6. In a separate bowl, stir together soy sauce, brown sugar, apple cider vinegar and water. Remove lid on skillet Notes: You can use asparagus instead and stir in sauce until everything is of green beans if you’d like. mixed together. Cover and continue to cook for a few more minutes.

7. Add noodles and stir until it’s all combined.

8. Enjoy! I like the green beans to be on the crunchy side.

56 Housemade Roast Beef Submitted by Eric Perez Sandwiches with from Alpha Brewing Co. Caramelized Onion- Horseradish Aïoli and Sour Beer Mustard

Anybody can pick up fantastic sandwiches Steps: around town. But if you put in the time and effort, what you can do in your own kitchen 1. In a large sauté pan over medium-high will not only impress the ones you love; it will heat, melt butter and add sliced onions. also make you feel like a rock star! 2. Add brown sugar and salt to onions; mix thoroughly. Turn heat down to low and stir Easily makes 10 sammies or more occasionally for 45 minutes. If onions start to stick or burn, stir in a tablespoon of water. Caramelized Onions 2 yellow onions, julienned 3. After onions have caramelized, 1 Tbsp unsalted butter remove from heat and cool. Mince garlic finely with salt. ½ tsp brown sugar ½ tsp salt 4. In a medium bowl, mix salted garlic, egg Horseradish Aïoli yolks, lime juice, mustard and horseradish.

3 cloves garlic, minced 5. Combine olive oil and canola oil. 1/8 tsp salt 3 egg yolks 6. Whisking constantly, start adding 3 Tbsp lime juice mixed oil in a slow, steady stream until all ½ Tbsp Dijon mustard the oil has emulsified into the sauce. 2½ tsp prepared horseradish ¾ cup canola oil 7. After caramelized onions have ¼ cup olive oil cooled, mince and fold into aïoli. Use immediately or store in an air- tight container for up to a week. (Continued on next page.)

Notes: A food processor will be necessary to make the sour beer mustard. A meat slic- er makes it easier to carve thin slices of roast beef, but a sharp knife will work as well.

57 Housemade Roast Beef Submitted by Eric Perez Sandwiches with from Alpha Brewing Co. Caramelized Onion- Horseradish Aïoli and Sour Beer Mustard

(Continued)

Roast Beef Steps: with Steak Rub 1. In a bowl, mix all dry spices together. 1 eye of round roast (about 3-4 lbs) 1 Tbsp olive oil 2. Rub olive oil on the roast and cover with mixed spices, gently Steak Rub: massaging it into the meat. 1 Tbsp paprika 1 Tbsp cracked peppercorn 3. Let roast season in the spices for at least 1 tsp chili powder 4 hours or up to overnight in the refrigerator. 2 Tbsp coarse salt 1 tsp sugar 4. Pull roast from fridge and let sit for at ½ tsp ground coriander least one hour to come to room temperature. ½ tsp dried thyme ¼ tsp granulated garlic 5. Preheat oven to 200°F.

6. Roast in oven for 3-4 hours until internal temperature reaches 120-125°F.

7. Let roast rest for 30 minutes before carving.

(Continued on next page.)

58 Housemade Roast Beef Submitted by Eric Perez Sandwiches with from Alpha Brewing Co. Caramelized Onion- Horseradish Aïoli and Sour Beer Mustard

(Continued) Sour Beer Mustard Steps: 1/3 cup yellow mustard seeds 1. In a small mixing bowl, combine ¼ cup brown mustard seeds both types of mustard seeds; whisk ½ cup apple cider vinegar together until well-blended. 1/3 cup sour beer 2 Tbsp light brown sugar 2. Stir vinegar and beer (or water) into 2 Tbsp honey mustard seeds until just combined. ½ tsp sea salt 3. Cover the mixture and set in a cool, dry place for 12 hours or until all the liquid has been absorbed.

4. Stir remaining ingredients into the mustard seed mixture and pour into a food processor.

5. Pulse mixture 5 to 6 times before running the motor for 30 seconds to 1 minute.

6. Pour mixture into a sterilized glass jar, seal and refrigerate.

7. For a spicier flavor, leave the jar of mustard at room temperature for 1 to 2 days before refrigerating.

59 Submitted by Martin Heuser Käsespaetzle from Affäre

Spaetzle means “little sparrow,” a name Steps: referring to a German pasta dish made up of tiny dumplings or noodles. Spaetzle 1. In a heavy-duty mixer fitted with the (pronounced SPEHT-sluh) is typically paddle attachment, mix together eggs, milk, served as a side dish, like rice or pasta, oil and flour until big air bubbles begin to although spaetzle is distinctive from other appear, about 2 minutes; do not over-mix types of pastas because it contains a hint or the dough will become dry. The dough of nutmeg. Käse is the German word for is the right consistency when you lift the cheese, so when combined, the recipes paddle and it takes 3 seconds for dough to make a dish resembling classic macaroni fall back into the bowl. If dough is too runny, and cheese. add flour one tablespoon at a time, or if too dry, add milk one tablespoon at a time, Serves 4 until the desired consistency is achieved.

Ingredients 2. In a large pot over high heat, bring water with a teaspoon of salt to boil. 6 eggs Using a spaetzle maker, large-hole sieve 2 Tbsp milk or perforated metal grater, push dough 2 Tbsp vegetable oil through into boiling water; simmer spaetzle 2 cups all-purpose flour for 3 minutes. Lift pasta out of boiling water salt, to taste and plunge into a bowl of ice water. When white pepper, to taste pasta is cold, strain through colander. ground nutmeg, to taste 1 yellow onion, thinly sliced 3. In a skillet over medium heat, sauté onions 2 Tbsp butter or vegetable oil in butter until soft and translucent, about 3-5 8 oz ham, diced (use same amount of diced minutes. Add ham or vegetables and sauté 3 vegetables for a vegetarian version) minutes. Add spaetzle and cream to the pan. 12 oz heavy cream Reduce cream until thickened and season 4 oz grated cheese of your choice (preferably with salt, pepper and nutmeg to taste. Add Swiss or mozzarella, but not Cheddar) half grated cheese to spaetzle and toss.

4. Pour warm spaetzle mixture in a greased casserole/gratin dish that can be used under the broiler. Sprinkle mixture with remainder of cheese. Bake under the broiler until brown, about 2 minutes. Allow to cool 5 minutes and serve.

60 Linguine with Submitted by Christine Alhoff Lemon Cream from Big Sky Cafe & Peas

Super simple, but decadent! This is great as a vegetarian pasta, or topped with shrimp or chicken.

Ingredients Steps: 4 Tbsp unsalted butter (½ stick) 1. Melt butter in a large sauté pan, 1 cup heavy cream (or half and half) big enough to hold all the pasta. 3 Tbsp fresh lemon juice 2 tsp lemon zest 2. Add heavy cream, lemon juice, kosher salt and pepper, to taste lemon zest, salt and pepper to taste. 1 gallon water Keep warm while pasta cooks. 4 Tbsp kosher salt 1 lb linguine (or any pasta, fresh or dried) 3. Cook pasta in 4 quarts of rapidly 12 oz frozen peas (or broccoli, spinach, boiling, well salted water (4 tablespoons asparagus, Brussels sprouts) salt to 4 quarts of water). Cook slightly grated Parmesan and black pepper, as less than al dente, adding vegetables to cooking water to heat through. needed

4. Reserve 1 cup of pasta water, then drain pasta and vegetables.

5. Toss hot pasta with warm cream sauce, adding pasta water as needed to help coat pasta.

6. Garnish pasta with fresh grated Parmesan and black pepper.

Notes: I’m so proud of our food scene in St. Louis! The community that has grown in the last 20 years is strong, diverse, and delicious.

61 Mac & Cheese Submitted by Eve Metheny from Noodles & Co. for the Home Chef

This recipe is pure comfort food.

Serves 4

Steps: 1 Tbsp butter 1 Tbsp flour 1. Mix butter and flour together 1 pint heavy cream or milk in your hand and set aside. 6 oz cheese of your choice (we like Cheddar) salt and pepper, to taste 2. In a heavy-bottomed pot over 10 oz cooked elbow noodles medium-low heat, bring milk 2 oz shredded Cheddar Jack cheese (to or cream to a low simmer. serve) 3. Add butter-flour blend.

4. Stir with a whisk until smooth and slightly thickened, about 5 minutes.

5. Add cheese and whisk until smooth.

6. Season to taste and serve with cooked elbow noodles and a sprinkling of Cheddar Jack.

62 Submitted by Cary Exler Maryland-Style from Salume Beddu Crab Cake and Fresh Thyme Farmers Market

This is home to me; it was one of the first Steps: things I’ve learned to make and one of the things people have come to know me for. 1. Mix all ingredients except jumbo There is a nostalgia to this particular dish that lump crab meat to evenly incorporate. few other regional dishes hold in as close to The lump meat will shred; that’s to be their identity. Also, there is a right and wrong expected. You are creating the base. way to make it! 2. Once mixed, fold in jumbo lump crab Baked and then broiled is the proper way to meat by hand, making sure to not break make Maryland-style crab cakes – not griddled the lumps. Dust with additional Old Bay. or fried. Make sure to reserve the jumbo lump meat until after the base is mixed; these huge 3. Shape mixture into cakes. I like lumps of crab meat are one of the things that these as 8-ounce crab cakes; that’s the make Maryland-style crab unique. The only way we do them at home. A good size acceptable sauce to accompany them is Old for a sandwich is 4 to 6 ounces. Bay aïoli (or nothing!)

4. Bake at 350°F until set, about 30 minutes. Serves 2-4 Finish by broiling until crispy on top. Ingredients 1 lb jumbo lump crab meat 1 lb lump crab meat 1½ cups cracker meal (ground saltines) 1 cup mayonnaise 1 bunch parsley, minced 1 lemon, juiced 1 whole egg 2 egg yolks Old Bay to taste (about 3 Tbsp)

63 Moulin Salad Submitted by Chef Jack MacMurray with Greens, Pears, from Hamilton Hospitality Goat Cheese and Candied Pecans with Maple- Raspberry Vinaigrette

Ingredients Steps: 2 lbs organic greens 1. Vinaigrette: In the bowl of a food 4 pears, peeled, cored and cut into ¼-inch processor fitted with a steel knife blade, slices process all vinaigrette ingredients 1½ cups crumbled goat cheese except olive oil; purée. With machine ½ pint fresh raspberries (to serve) running, add olive oil through feed tube and process until emulsified. Taste and Candied Pecans adjust seasoning, if desired. Set aside.

2 cups pecan halves 2. Candied Pecans: Whisk egg white until 1 egg white, whipped frothy. Toss pecans in the egg white. Mix 2 Tbsp BBQ rub BBQ rub into pecan mixture until pecans are evenly coated. Spread coated pecans onto ° Maple-Raspberry Vinaigrette a baking sheet. Bake in a 250 F preheated oven, stirring every 15 minutes until pecans ½ pint raspberries are evenly browned; 1 hour. Set aside. ½ cup pure maple syrup ¼ cup apple cider vinegar 3. Place greens, pears and goat cheese 1 Tbsp Italian herb seasoning crumbles in large bowl or platter, or divide 2 Tbsp Dijon mustard evenly among individual serving plates. salt and ground black pepper, to taste 1 cup extra-virgin olive oil 4. Drizzle some of the vinaigrette over salad. Top with candied pecans and fresh raspberries.

64 Orecchiette Submitted by Matthew Mullinger from Cupini’s con Broccolini e Bruschetta

Coming from Campagna Laziale, this is a recipe my uncle and cousins would prepare after a day spent picking broccolini in the spring. The broccolini in this dish complements the bruschetta nicely while adding a great source of vitamin C. It's the perfect dish for warm afternoons with a bottle of Marino.

Ingredients Steps:

1 lb orecchiette 1. Bring a pot of salted water to a boil. 4 oz olive oil 4 garlic cloves, minced 2. Blanch the broccolini. Boil for about 3 2 pinches red pepper minutes and then rinse with cold water and set 3 bunches broccolini, diced aside, serving water used to blanch broccolini. 1 cup diced tomato 6 basil leaves, chopped 3. Bring water back to a boil and use ¼ red onion, diced to cook orecchiette, about 8 minutes. 4 oz grated Pecorino Romano 4. In a skillet over medium heat, add olive oil. Add garlic, diced tomato, basil, onion and crushed red pepper and stir for about 3 minutes. Dice the broccolini, add to the skillet and toss.

5. Using a slotted spoon or pasta scoop, add pasta directly from the water and add to skillet and toss. Plate and garnish with fresh basil.

65 Plowboys Burnt Submitted by Todd Johns from Plowboys Barbeque End Chili

This smoky, slightly spicy chili by American Royal Grand Champion pitmaster and Plowboys founder Todd Johns is the perfect one-pot dish to feed the family for several meals.

If you’re social distancing, smoking a brisket in the backyard is the perfect hunker-down activity. (It’s good to get some fresh air, too!) Of course, any smoked meat will work; use whatever you have on hand. Possibilities include pulled pork, chicken or brisket.

Serves 12 Steps: Ingredients 1. In an 8-quart Dutch oven or stockpot over medium heat, sauté diced onion 2 cups onions, diced in vegetable oil until onions are soft 1 Tbsp vegetable oil and translucent, about 8 minutes. 2 Tbsp fresh garlic, minced 2 cups chili powder 2. Add garlic and cook another 2 minutes. 1 cup cumin Add chili powder, cumin and continue to 48 oz chicken broth bloom for 2 minutes, stirring constantly. 48 oz beef broth 2 cups ketchup 3. Add broth, ketchup and tomato 2 cups tomato paste paste; stir until well-combined. Simmer, 3-4 6-oz cans chili beans (liquid covered, for 20 minutes over low heat. reserved) 2 lbs smoked burnt ends, in chunks or 4. Stir in chili beans and burnt ends and roughly chopped continue to simmer 10 minutes before serving.

Notes: Top with shredded cheese, slices of avocado and sour cream or serve it straight-up.

66 Poached Submitted by Trevor Ploeger Pear & Fig from Eleven Eleven Mississippi Flatbread

Makes 1 flatbread

Flatbread Steps:

1 pizza crust, rolled thin 1. In a saucepan over medium-low 3 Tbsp crème fraiche heat, sauté onions and sugar in butter, ½ cup caramelized onions (recipe below) stirring frequently, until onions are 1 poached pear, thinly sliced (recipe below) soft and brown, about 20-30 minutes. ½ cup dried black mission figs, sliced thin Cool to room temperature. (This may ½ cup crumbled Gorgonzola cheese be done a day or two in advance.) 1 Tbsp fresh basil, shredded 2. In a medium saucepan, combine pear Poached Pear with red wine, sugar, vanilla bean and cinnamon; simmer until just tender, about 1 pear, peeled, seeded and split in half 20-30 minutes. Once pear is soft when 1½ cup red wine pierced with a knife, remove from heat and ½ cup sugar let cool completely in red wine; this further 1 vanilla bean helps with absorbing the flavor and color of 1/8 tsp cinnamon the wine. (This may be done in advance.)

Caramelized Onions 3. Preheat oven to 425°F. 1 large sweet onion, very thinly sliced 4. On a baking sheet or pizza stone, spread 4 Tbsp butter crème fraiche over entire pizza crust. Arrange 1 tsp sugar onions, pears and figs evenly on pizza salt and pepper, to taste crust. Sprinkle with Gorgonzola cheese.

5. Bake for 8-10 minutes or until the bottom of the pizza crust is golden brown and crispy. Sprinkle with fresh basil.

Notes: A baking stone is recommended 6. Serve immediately. for baking the pizza on to achieve a crispy crust.

67 Submitted by Mark Dandurand Pork Chile from fond kitchen in Strang Hall Verde

This is one of my favorite things to eat. It's Steps: a recipe I started working on in Wyoming after driving across Colorado during Hatch 1. Toss onions, garlic, peppers, chile season, picking up roasted chiles from chiles and tomatillos in oil and broil roadside vendors and making new batches until well-charred and softened. throughout the winter. 2. Toss pork with oil and salt. In a large Yields 2 gallons or 32 8-oz servings pot, sear pork until well-browned.

3. Remove pork from pot. Add Ingredients roasted vegetables and sauté until tender. Add cumin and cook for 2-3 3 lbs boneless pork shoulder, cut into 1-inch minutes, until cumin is fragrant. chunks 4 yellow onions, diced 4. Deglaze pot with chicken stock. 8 garlic cloves, peeled 1 lb fresh poblano peppers, seeded and cleaned, diced 5. With an immersion blender, purée 12-14 Hatch chiles, seeded and cleaned, everything but the pork. Add pork diced to pot and season to taste. 8-10 tomatillos, husks removed and cut into wedges 6. You can simmer this on the stovetop 2 Tbsp ground cumin (stirring occasionally) until pork is tender, or 2 Tbsp salt cook in the oven at 325°F for 3½ to 4 hours. 2 qts chicken stock 1 Tbsp chili powder

Notes: You can substitute canned chiles or tomatillos for a faster/more accessible recipe. In this case, you will need to get more char on the poblano, onion and garlic to make up for the missing char on canned vegetables.

If you don’t have an immersion blender and don’t mind a chunkier stew, you can do a smaller dice on the veggies, garlic and tomatillo before broiling.

68 Submitted by Brian Moxey Pork from Sardella Ragù

This recipe is just so much fun. It’s a labor of Steps: love that tastes like a warm hug. It's a little time-consuming but totally worth the effort. 1. Preheat oven to 350°F. And leftovers! 2. In a Dutch oven over medium-high heat, heat olive oil. Season pork liberally Serves 4 (with leftovers!) with salt and pepper. Brown meat on all sides, working in batches so you don’t crowd the pan. Remove meat to Ingredients a plate, reserving all oil in the pan. 2 lbs pork butt, 1-inch dice 3. Add carrot, onion, celery, garlic, ¼ cup olive oil rosemary and lemon peel to the Dutch salt and pepper, to taste oven. Cook over medium-high heat, stirring 2 carrots, peeled and chopped occasionally, for about 10 minutes. 2 onions, peeled and chopped 4 celery stalks, chopped 4. Deglaze pan with white wine and 6 garlic cloves, crushed cook until most of the liquid has 2 sprigs rosemary evaporated. Add both cans of tomatoes 1 lemon peel and remaining spices, bring to a boil. 2 28-oz cans tomatoes 1 cup white wine 5. Return pork to the Dutch oven, cover 1 Tbsp paprika with lid and place in the preheated 1 tsp fennel pollen oven for 3-3½ hours. Check meat for 1 tsp red chili flakes doneness; it should pull apart easily. 2 bay leaves 6. Using a slotted spoon, transfer meat to a clean plate and allow to cool. Pass the tomato-vegetable mixture through the large plate of a food mill into a clean bowl. Notes: You will need a Dutch oven and a food mill for this recipe. Fennel pollen can 7. Using two forks, shred pork and be found in specialty stores (think Penzey’s add to tomato-vegetable sauce. Stir to Spices). Pair with Ricotta Cavatelli on p.75! evenly distribute meat into the sauce and adjust the seasoning to your liking.

69 Pork ”Milanesa” Submitted by Andrew Cisneros with Lentils and from Tempus Rice

I grew up on lentils and rice; it’s a very Rice common meal to eat any day of the week. 2 cups jasmine rice Accompanied with a fried egg, my dinner 2½ cups water was complete. In this recipe, I add pork 3 cloves garlic, smashed but holding “milanesa” (fried pork loin), adding a together little texture and finishing with a lightly dressed arugula salad. Milanesa is another 2 Tbsp salt childhood favorite, always served with a 2 Tbsp olive oil freshly dressed salad. This recipe was intended for a rice Serves 2-4 cooker. You may use any white rice if you decide to use a different rice or Lentil “Stew” cooking method. Season your rice with crushed garlic, salt and olive oil. 3 cups lentils (green, beluga or Puy)

8 cups water, vegetable or chicken stock Pork “Milanese” ½ cup bacon, cut into ½-inch strips or pieces 2-4 pork loin steaks, thinly pounded or 1 cup yellow onion, small dice sliced 1 cup carrot, small dice 1 cup all-purpose flour 2 cloves garlic, minced 3 whole eggs, beaten 1 Tbsp ginger, minced 3 cups panko or breadcrumbs 2 Tbsp olive oil ½ cup olive oil, blended oil, grapeseed 2 Tbsp fresh parsley, coarsely chopped oil, or canola (not extra-virgin) 2 Tbsp cilantro, coarsely chopped

Steps: arugula (to serve) fresh lemon juice (to serve) 1. In a large pot over medium heat, begin rendering bacon. Once bacon begins to color, Steps: add olive oil, onion, celery, carrot, ginger and garlic. Allow vegetables to sweat and cook 1. In a skillet, heat ½ cup olive oil. Add down over medium heat for about 3-5 minutes. in however many breaded steaks can fit in a skillet (normally two depending on 2. Add lentils and water, bring to a the size). Fry until golden brown and flip. simmer. Allow mixture to gently simmer Control your heat if you notice it getting for about 40 minutes to an hour. Begin too hot, starting with medium-high heat checking to see if it’s cooked through and lowering to medium to retain steady at the 40-minute mark; keep checking heat. Repeat the process for each batch. for doneness every 5-10 minutes. Once (Continued on next page.) cooked, season carefully with salt to taste.

70 Pork “Milanesa” Submitted by Andrew Cisneros with Lentils and from Tempus Rice (Continued)

2. Once fried, place the steaks onto a paper towel.

3. To serve, plate pork “milanesa” over lentils and rice and garnish with arugula (dressed in lemon juice and olive oil to your liking).

Notes: Don’t be afraid to leave out or substitute an ingredient. Start lentils first, then rice and then milanesa. You can also try serving the lentils and rice with a sun- ny-side up egg or fried egg.

71 Q39 Marinated Submitted by Rob Magee from Q39 and Grilled Rib- eye

This marinated and grilled ribeye has layers of flavors – no steak sauce needed!

Serves 2

Ingredients Steps: Marinated and Grilled Ribeye 1. Place steak and marinade in a resealable 14-16 oz ribeye steak (certified Angus beef) plastic bag; let steak marinate for 12 hours.

Marinade (makes enough for one steak) 2. Drain marinade and season steak 1 Tbsp olive oil with Q39 steak seasoning. 1 garlic clove, chopped fine 1 Tbsp Worcestershire sauce 3. Spray grill and steak with nonstick spray. 1 Tbsp balsamic vinegar 1 Tbsp soy sauce 4. Place steak on grill and make grill marks. 1 tsp Dijon mustard 1 tsp Q39 steak seasoning 5. Turn steak and continue marking steak.

6. When grill reaches desired temperature, place on baker’s rack to cool for two to three minutes.

7. Plate with your favorite sides and enjoy.

Notes: When marinating the ribeye, make sure to get all the air out of the Ziploc bag so the liquid is forced into the meat!

72 Quarantine Submitted by Nick Vandas Corn Chowder from The Edison-Disney Springs

This is a dish near and dear to my heart that Steps: has award-winning restaurant flavor made with ingredients that can be easily found 1. In a large pot over medium even when times are tough and products are heat, bring stock to a simmer. scarce. 2. In a rondeau or other shallow pan over medium-low heat, melt butter. Serves 4-6 Add onion, pepper, celery, garlic; cook until onion is translucent. Ingredients 2 qts chicken stock 3. Add fresh corn and thyme; 2 oz unsalted butter cook 5 minutes until aromatic. 2 oz all-purpose flour 1 yellow onion, small dice 4. Add flour to vegetable mixture and stir 1 red bell pepper, small dice until evenly coated. Cook 2 minutes. 6 ears corn 2 ribs celery, small dice 5. Slowly add hot chicken stock to 1 clove garlic, minced vegetable mixture. Bring to simmer 1 15-oz bag frozen sweet corn on medium-low heat, making sure to ½ bag (about 7½ oz) frozen peas not scorch the bottom of the pot. ½ lb thick-cut bacon, chopped 1 Tbsp fresh thyme, chopped 6. While mixture simmers, cook 1/8 tsp cayenne pepper bacon until rendered and crispy. 1 tsp hot sauce 1 tsp paprika 7. Once chowder coats the back of a salt and pepper, to taste spoon, add salt, pepper, paprika, cayenne parsley, chopped (optional) and crispy bacon. Garnish with chopped parsley if desired. Serve immediately.

Notes: Want more corn flavor? Once you cut the corn off of the cob, run a spoon across the cob and save the pulp to add with the onions, celery and pepper. After you save the pulp, add the cobs to the stock then simmer to extract even more corn flavor.

73 Submitted by Benjamin Wood Rad AF Chili from City Barrel Brewing Co.

I have been working on this chili recipe for a Steps: while. This is something we make as a family and I get the kids involved in the project! It 1. Open one can of RAD AF, pour in makes it a lot of fun; it’s something easy for your 12-ounce glass and enjoy. people to make at home. 2. In a Dutch oven over medium-high heat, Serves 8 cook bacon and render fat, making sure not to burn bacon. Add ground beef and Ingredients pork, season with salt as desired. When cooked, use a slotted spoon to transfer 6 strips thick-cut bacon, diced ground meat and bacon to a platter, saving 2 lbs ground beef (preferably grass-fed) the fat from cooking in the Dutch oven. ½ lb ground pork 1 large red onion, peeled and finely chopped 3. Add onion, red peppers, jalapeños and 2 red bell peppers, seeded and finely chopped garlic to Dutch oven. Reduce to medium 2 fresh jalapeño peppers, seeded and finely chopped heat and cook until lightly browned, about 4 4 cloves garlic, peeled and minced minutes. Stir in Korean chili powder, cumin, 1/3 cup Korean chili powder, or more to taste black pepper, oregano and gochujang 2 tsp ground cumin paste. Cook for a couple more minutes until 1 tsp ground black pepper flavors are incorporated, making sure to stir 4 sprigs fresh oregano, chopped frequently so as to not burn the chili paste. 2 qts beef or chicken stock (preferably homemade) 2 cans City Barrel Brewing Co.'s RAD AF beer 4. Stir in stock, second can of beer, diced 2 Tbsp gochujang paste tomatoes and reserved meat. Let chili simmer 2 8-oz cans diced tomatoes (preferably organic) gently over medium heat, stirring occasionally, 1 15-oz can red beans, rinsed and drained about 30 to 40 minutes. (Reduce heat as 1 15-oz can black beans, rinsed and drained needed to maintain a gentle simmer.) 2 Tbsp brown sugar, packed 2 dashes hot sauce 5. Stir in red beans, black beans, brown sugar kosher salt, to taste and hot sauce. Let chili simmer gently until it begins to thicken. Taste for seasoning, adding You'll need a Dutch oven or large pot, a little more salt to taste. Feel free to also add knife and 12-oz glass for this recipe. more brown sugar, chili powder or hot sauce at this point if you want to adjust the seasoning.

6. Serve chili right away or let cool and store in refrigerator for a later time.

74 Ricotta Submitted by Giovanni Brex from Niche Food Group (Pastaria/Sardella) Cavatelli

This dough, and the cavatelli you make with Steps: it, has a lovely balance of chew and richness 1. In a medium bowl, combine 00 flour – courtesy of the ricotta, of course. A staple and semolina and mix together. In a at Sardella, this pasta is as fun to make as it separate bowl, add ricotta and whole is satisfying to eat. If you have children, this eggs and mix thoroughly to combine. is a fantastic opportunity to include them in the process and enjoy a little cooperative pasta-making! 2. Create a well in the center of flour mixture; add ricotta and egg mixture. If shaping cavatelli by hand sounds daunting Working from the inside perimeter where or far too time-consuming to consider, there the flour meets the wet ingredients, are products out there that can speed the begin to slowly incorporate flour and wet process up significantly. Once quick search ingredients until a mass of dough forms; online for a "cavatelli crank" is all it takes! continue to incorporate the two until there is no more loose flour in the bowl. Sometimes it can be difficult to understand through written description how to perform 3. Place dough on a clean and dry surface. the mechanics of making certain pasta Begin kneading by using your palms to shapes. I encourage people to go online push the dough down and away from you, and watch videos to help them better so that it is being stretched, and then fold understand what to look for when they are it back over onto itself. Rotate the dough a making pasta, and to give themselves an quarter-turn and repeat this process until opportunity to discover something new and the dough has become smooth, about 5 interesting. minutes. Once achieved, cover the dough with a lightly damp linen or wrap it in plastic Serves 4 wrap, and allow dough to rest for 20 minutes.

Ingredients 4. To make the cavatelli, start by cutting off a quarter of the dough, making sure to rewrap/ cover the dough not in use, and place it in 2½ cups 00 flour or all-purpose flour (320g) front of you to begin roping. Start by shaping 2/3 cup coarse semolina flour (135g) the dough into a thick rope by using your ¾ cup plus 1 Tbsp ricotta (205g) palms to roll it back and forth on the work 2 whole eggs surface. Working from the middle of the rope, continue the same back-and-forth rolling motion while moving your hands outward and gently applying pressure so that the rope gets thinner and longer; continue this process until the rope is about 3/8 of an inch thick. Notes: Pair this recipe with the Pork Ragu recipe on page 69! (Continued on the next page)

75 Ricotta Submitted by Giovanni Brex from Niche Food Group (Pastaria/Sardella) Cavatelli (Continued)

Steps:

5. Cut the rope into ½-inch pieces. To shape the noodles, place a piece of rolled dough in front of you and, using your index and middle fingers, push into the piece of dough and drag it toward you so that the tension between the work surface and the dough causes it to stretch and curl around your fingers. Set the cavatelli aside in a single layer and allow them to dry for 30 minutes before cooking. Repeat the process until you have used all the dough.

6. Over high heat, bring a pot of heavily salted water to a rolling boil. Cook pasta in boiling water, stirring immediately when pasta is added and occasionally during the cooking process. The pasta should take about 3 minutes to cook in the water, after which it can be drained and the remainder of any cooking can take place in the sauce of your choosing.

76 Smoked Duck Submitted by Carl Thorne-Thomsen Empanadas from Story

The smoked duck empanadas are a house Steps: favorite at Story and have been on the menu since we opened in 2011. The smokiness of 1. Dice duck meat finely or the duck and the barbecue sauce are odes to grind with a meat grinder. a Kansas City tradition, but elevated for a fine- dining experience. The empanada dough itself 2. In a large sauté pan or rondeau over high is light and flaky. The cilantro and jicama finish heat, brown ground meat in a seasoning with the dish with just the right amount of acidity salt and pepper. Add onion, carrot, garlic and freshness. and tomato paste and cook 4-5 minutes. Add stock and lemon juice, fresh thyme and Ingredients additional salt and pepper. Cover with a lid, lower heat and simmer for 30 minutes. 2 lbs duck leg or breast meat 1 small yellow onion, minced 3. Meanwhile, heat a smoker or some sort 1 carrot, peeled and shredded of smoking apparatus (I put apple wood 2 garlic cloves, minced chips in a cast-iron Dutch oven and place it 1 Tbsp tomato paste on a high burner until the wood smolders, 2 cups duck or chicken stock burns, smokes). After 30-40 minutes, transfer 1 Tbsp lemon juice duck from the pan to the smoker. Smoke 1 tsp fresh thyme for 15-20 minutes, then cool completely. salt and pepper, to taste 4. In a medium bowl, mix dough ingredients Empanada Dough together. Knead gently and briefly until dough forms a smooth ball. Refrigerate 1 hour. 8 oz all-purpose flour 2½ oz rendered duck fat or canola oil 5. Divide dough into 3 or 4 pieces and ½ tsp salt roll into thin sheets. Using a 3-inch ring 2 oz water cutter, stamp circles out of the dough.

6. Place a teaspoon of duck in each circle and fold into a half moon.

7. Heat canola oil to 350°F and fry empanadas until light brown in color. Serve with guacamole or sauce of your choice.

77 Submitted by Michael Gallina Spring Vegetable from Vicia and Pork Fried Rice

Top with a fried egg and your favorite condiments (kimchi, XO sauce, etc.) and you have a complete meal.

Serves 4-6

Ingredients Steps:

4 cups brown basmati rice, cooked using 1. In a large skillet over medium heat, heat package instructions and cooled on a sheet oil. Add bacon and sauté until fat is rendered tray (works best with day-old rice) and bacon is crisp. Add mushrooms and cook ½ lb bacon or pancetta, diced for 2-3 minutes. Add onions and ramps and 4 cups shiitake mushrooms, stems removed continue cooking, adding more oil if needed. ½ lb spring onions or scallions, diced Season with salt to draw out moisture. 2 cups peas (sugar-snap or snow peas), sliced 2. When mushrooms and onions are tender, 2 cups asparagus, sliced into ¼ inch pieces add peas, ramp tops and asparagus and ¼ cup sliced ramp bottoms cook for another 2-3 minutes until vegetables ½ cup ramp tops are tender but still have a little bite. canola oil salt 3. In a separate skillet, add 1 tablespoon oil rice wine vinegar and get pan hot, just to the point of smoking. Add rice and cook until it starts to get crispy. Fold in vegetable and mushroom mixture.

78 Submitted by Lori Foerster Tomato Soup from Trimark Hockenbergs Equipment

This recipe is simple – add a grilled cheese Steps: sandwich and all is good! 1. Preheat oven to 450°F. Serves 6-8 2. Strain chopped canned tomatoes, reserving the juices, and spread onto a Ingredients baking sheet. Season with salt and pepper, to taste. Drizzle with ¼ cup olive oil and roast until caramelized, about 15 minutes. 1 #10 can diced or whole Roma tomatoes 5¼ cups extra-virgin olive oil 3. Meanwhile, in a saucepan, heat salt and freshly ground black pepper, to taste remaining olive oil over medium-low heat. 7 celery stalks, diced Add celery, carrot, onion and garlic and 7 carrots, diced cook until softened, about 10 minutes. 7 yellow onions, diced 14 cloves garlic, minced 4. Add roasted tomatoes, reserved 7 cups chicken broth tomato juices, chicken broth, bay leaves 7 bay leaves and butter. Simmer until vegetables are 14 Tbsp butter very tender, about 15 to 20 minutes. 1¾ cups fresh basil leaves, chopped 3½ cups heavy cream (optional) 5. Add basil and cream, if using. Purée with a hand-held immersion blender until smooth.

79 Turkish Chicken Submitted by Brandon Swanson from Sidney Street Cafe Hot Pot with Basmati Rice

This dish is simple, easy, delicious and can Steps: feed a small family. You can make it as meal prep and save it for a couple days to eat 1. Preheat oven to 350°F. a delicious, healthy meal to enjoy on the fly and heat up in the microwave. For this 2. In an 8-quart stockpot or Dutch oven, recipe, you’ll need a chef's knife, cutting combine potatoes, tomatoes, peppers, board, 8-quart stockpot or Dutch oven and a onion and garlic. Add all 4 pounds of wooden spoon. chicken, followed by seasonings, red pepper paste, olive oil, vegetable stock Serves 4-5 and ¼ cup parsley. Using a wooden spoon, mix until everything is evenly seasoned. Ingredients 4 lbs chicken, sliced 3. Cover stockpot with a lid and place 2 cups potatoes, diced inside the oven. Let cook for 1½ hours. 3 lbs tomatoes, quartered 2 green bell peppers, julienned 4. While the hot pot is cooking, rinse 2 red bell peppers, julienned basmati rice until water looks clear. Add 1 red onion, julienned basmati rice to a saucepan with water. 6-8 garlic cloves, crushed Bring to a boil, then lower to a simmer and 1 Tbsp red pepper paste cover. Cook until water evaporates, about 1 Tbsp Aleppo pepper 15 minutes; let stand until ready to serve. 1 Tbsp oregano 1 Tbsp sumac 5. To serve, place a serving of rice 2 Tbsp salt in the bottom of a bowl and ladle hot 1 Tbsp black pepper pot on top; garnish with reserved ½ cup fresh parsley parsley and fresh mint. Enjoy. ¼ cup fresh mint ½ cup vegetable stock or water ½ cup olive oil 2 cups basmati rice 2½ cups water or stock

80 Vegetarian Submitted by Lexi Linsenman from Sodexo Spicy Pad Thai

This has “umami taste” written all over it Steps: and it dances on your tongue with amazing textures! 1. In a large skillet over medium heat, heat olive oil, garlic and ginger Serves 2 for 1-2 minutes until fragrant.

2. Add sliced carrots and cabbage. Cook Ingredients for 10-15 minutes, stirring occasionally, 1 cup pad Thai rice noodles, cooked until vegetables are tender. 1 cup cabbage, thinly sliced 1 cup carrots, sliced 3. In a small bowl, whisk together soy sauce 2 garlic cloves, diced or liquid aminos, peanut butter, chiles in 1 tsp minced ginger oil, green onions and Thai chiles if using. 2 Tbsp olive oil 2 eggs, poached 4. Add rice noodles to vegetables 1/3 cup cashews or peanuts, diced (cooked chicken may be added here too 2 Tbsp soy sauce or liquid aminos if you are not vegetarian) and stir. 1 tsp fried chiles in oil (or Sriracha) ¼ cup green onions, sliced 5. Add sauce to vegetable-noodle 1 Tbsp crunchy peanut butter mixture and cook for another 1-2 1 bunch nasturtium (optional) minutes, blending ingredients. 1 Thai chili, diced (optional) cooked chicken (optional) 6. Add two soft poached eggs to the dish and watch the yolk enhance the sauce even more.

7. To serve, top with diced nuts, nasturtium, and a few Thai chiles if desired.

Notes: I love using cast-iron for this recipe! The recipe itself has great health benefits and is also gluten-free if you use the rice noodles.

81 Submitted by Holly Fann, Verdant Green Former Chef and Chef Educator Shakshuka

Simple and easy to prepare, this is a delicious 4. Remove greens from water and and unique dish not only for brunch but a quick squeeze well. Roughly chop leaves. weeknight dinner as well. Pair with crusty bread Chop chard stems into a small dice. and a glass of your favorite wine. 5. In a small sauté pan, add cumin and Serves 4 hungry people caraway. Heat until just fragrant; remove and place in blender. Add half of dill, half Ingredients of parsley and entire bunch of cilantro and olive oil. Season with kosher salt 1 bunch green Swiss chard, stems removed and purée until smooth. Set aside. 1 bunch kale, ribs and stem removed 1 bunch fresh spinach leaves (not baby) 6. Heat one tablespoon olive oil in a large 1 bunch fresh dill, divided in half pan over medium-high heat. Add onions 1 bunch fresh parsley, divided in half and sauté for 1-2 minutes. Add chard 1 bunch fresh cilantro leaves stems and continue to cook with onions 1 large onion, thinly sliced for another 2-3 minutes or until onions are ¼ cup plus 2-3 Tbsp olive oil translucent. Remove from pan and set aside. 1 tsp ground cumin ½ tsp ground caraway or fennel seed 7. Sauté leaves in 2-3 batches for 2-3 kosher salt minutes in a small amount of olive oil. Remove Aleppo pepper or red pepper flakes and set aside. Add all of the greens back 8 large eggs into the pan along with purée; mix well.

Steps: 8. Make 8 small round impressions into the greens mixture. Crack an egg into each well. 1. Preheat oven to 350°F. Season with salt and a generous sprinkle of Aleppo pepper or red pepper flakes. 2. Clean all of the greens. Remove and discard ribs and stems from the kale. Remove 9. Bake in the oven for 25 minutes or until stems from the chard and set aside. Fill eggs are set but still wobbly with runny yolks. a large bowl with water and lots of ice. 10. Chop remaining half of dill and parsley 3. Bring a large pot of salted water to a boil. and add to the top of the shakshuka. Serve. Blanch chard leaves for 10 seconds, remove and immediately plunge in ice water. Blanch kale for 20 seconds, remove and plunge in ice water. Blanch spinach for 5 seconds and plunge in ice water (add more ice to the water in between batches of greens if it begins to melt).

82 Volpi Fam i ly’s Submitted by Deanna Depke Ultimate Spaghetti from Volpi Foods Alla Carbonara

This recipe is so simple but sooo satisfying. It's Steps: a uniquely Italian take on your classic bacon and eggs, and chances are you already have these 1. Bring a large pot of water ingredients in your fridge! to boil over high heat.

2. Meanwhile, in a medium skillet over Serves 4 medium heat, combine guanciale, olive oil and garlic cloves. Cook, stirring frequently, Ingredients until fat has rendered from the meat and 4 oz guanciale, cut into ¼-inch lardons edges are crispy, about 5 to 6 minutes. 1 Tbsp extra-virgin olive oil Deglaze the pan with wine, stirring up any browned bits and letting wine boil away. 2 cloves garlic, peeled and crushed Turn off the heat. Discard garlic cloves. splash white wine (about 2 Tbsp) kosher salt 8 oz spaghetti 3. When water reaches a boil, add a generous amount of salt; 3 large eggs plus 2 yolks drop in pasta and stir once. ½ cup freshly grated Parmigiano Reggiano, plus more for serving ¼ cup freshly grated Pecorino Romano, 4. In a large serving bowl, beat eggs and yolks lightly with a fork. Mix in plus more for serving both cheeses and the black pepper. 1 tsp coarsely ground black pepper, or to taste 5. When pasta is tender but firm (al dente), drain noodles, reserving ½ cup pasta water. Put pasta in a large serving bowl.

6. Slowly drizzle some of the reserved pasta water into the eggs while whisking to make a silky, smooth sauce. Notes: Always save the pasta water! That’s how you get that ultra-silky smooth texture. 7. Pour sauce over hot, steamy pasta and toss until nicely coated. Add more of the reserved pasta water if you need to thin the sauce.

8. Quickly reheat the guanciale over high heat, about 30 seconds, then pour meat and drippings over pasta. Toss and serve. 83

Almond Butter- Submitted by Kimber Dean from Nourish Cafe & Market Tahini Buckeyes

Makes 12

Ingredients Steps: Filling 1. In a medium bowl, combine almond ½ cup almond butter butter, tahini, coconut oil, honey, vanilla and 3/8 cup tahini salt. Using a hand mixer or a stand mixer 1/8 cup coconut oil, melted fitted with the paddle attachment, blend ¼ cup honey ingredients for 1-2 minutes until smooth. ¼ tsp vanilla extract ¼ tsp sea salt 2. Add arrowroot starch and mix until 1 cup arrowroot starch dough forms without any lumps.

Chocolate 3. Scoop filling into ¾-1 oz balls; place ¼ cup coconut oil, melted on a plate and transfer to refrigerator. ¼ cup honey ½ cup raw cacao powder 4. In a medium bowl, combine coconut oil, honey and cacao powder; whisk until smooth and shiny. Remove almond butter-tahini balls from refrigerator and coat in chocolate, using a fork to remove each one from the chocolate mixture and transfer back to plate. Continue to do this as quickly as you can so the chocolate doesn’t harden before you finish dipping the balls. Place plate back into the refrigerator for 30 minutes before serving.

Notes: This recipe is free of gluten, dairy, soy, corn, peanuts and refined sugar.

85 Submitted by Melissa Poelling Baked Donut from Harold's Doughnuts Holes

I love this recipe because it's easy to make, Steps: it's a crowd-pleaser and it’s delicious. It’s a great way to get everyone involved in the 1. Preheat oven to 350°F. Prepare a mini kitchen and is perfect for any skill level. muffin pan with pan spray; set aside. When these donut holes come out of the oven, they are then dunked in butter and 2. In a large bowl, stir together flour, baking rolled in cinnamon and sugar, and their powder, salt and nutmeg; set aside. diminutive size makes them completely pop-able. 3. In the bowl of a stand mixer, cream together sugar and shortening until light and Yields 36 small bites (feeds fluffy, about 3 minutes on medium speed. 6-8) Scrape down the sides of the bowl. Add eggs and mix again, scraping down sides of bowl. In 3 additions, add flour mixture and Ingredients milk alternately to creamed mixture, beating 3 cups flour well after each addition. Mix until thoroughly 3 tsp baking powder combined and there are no pockets of flour. Fill muffins 2/3 full and bake for 14-16 minutes. 1 tsp salt ½ tsp ground nutmeg ½ tsp cinnamon 4. Meanwhile, melt butter in a shallow 1 cup sugar bowl and set aside. Combine cinnamon and sugar in a separate bowl and set aside. 2/3 cups shortening (such as Crisco) 2 whole eggs 1 cup milk 5. When donut holes are finished baking, 2 sticks salted butter roll in butter to completely coat, then roll in cinnamon sugar. Now they are ready to eat! 1½ cups sugar 2 Tbsp cinnamon

Notes: This recipe is fairly customizable. If you prefer to use a full-size muffin tin, adjust the bake to 350°F for 22-25 minutes. If cinnamon sugar is not exciting to you, feel free to add any number of spices to please your family, like cardamom and black pepper, allspice and cloves, Chinese 5-spice powder with citrus zest and Szechuan pepper powder. The options are endless. Plant-based butter can be used if that is your preference.

86 Blueberry- Submitted by Kristen Metz Lavender from Rise Coffee House Scones

These scones are surprisingly easy and 5. Create a well in the dough; add wonderfully delicious. They are perfect with a eggs, half and half and vanilla. morning cup of coffee or as a light dessert after dinner. These scones are tender, flavorful and just 6. Mix gently with your hands, being very the right amount of sweet. We really hope you careful to not over-mix the dough! love them!

7. When the dough begins to come Makes 15 scones together, turn out on a floured surface. Ingredients 8. Gently pat out dough until about ½ 720 g all-purpose flour inch thick. Add half of blueberries and fold 305 g sugar dough over to cover berries. Pat dough out 8 g salt once more and add remaining berries. Fold 35 g baking powder in half and pat out again to 1 inch thick. 5 g lavender buds 2 sticks frozen butter, grated 9. Using a sharp knife, cut dough into 2½- 330 g half and half inch squares. (Cookie cutters of various shapes 3 eggs can also be used for a more fun scone!) 20 g vanilla 340 g blueberries 10. Tranfer scones to parchment-lined baking sheet. Bake until golden brown and firm Orange Glaze but springy to the touch, about 20 minutes. zest of one orange 2 cups powdered sugar 11. To make the glaze, zest orange and 2-4 Tbsp half and half mix with powdered sugar. Slowly add half and half one tablespoon at a time, whisking as Steps: you go, until glaze is too thick to pour and too thin to spread. Top your scones and dig in! 1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine Notes: This recipe is easily adapted for most flour, sugar, salt, baking powder frozen fruits, so get playful and have fun! Also, the and lavender buds. Set aside. dough for these scones can be made ahead and frozen, so at any given time you can pull scone dough from the freezer and have a fresh, warm 3. Using a cheese grater, grate butter. Make scone in about 20 minutes of baking! sure the butter is very cold or frozen!

4. Add grated butter to dry ingredients and work it through with your hands until the butter is incorporated but still in small pieces. 87 Butler’s Pantry Submitted by Richard L. Nix, Jr. from Butler’s Pantry Gooey Butter Cake

This classic St. Louis staple has a dense Steps: outer shell made of butter and yellow cake 1. Preheat oven to 300°F and generously batter and is then dusted with a thin layer of grease two 9-inch springform pans with butter. powdered sugar. The gooey center consists of a layer of caramel, cream cheese, sugar and eggs. It’s a sticky-sweet dessert that is rich 2. Combine cake mix, 4 eggs and and decadent and one of our favorite things to butter; knead mixture by hand. bake! 3. In a food processor, combine Makes 32 servings cream cheese and remaining 2 eggs. Slowly add powdered sugar. Ingredients 48 oz yellow cake mix 4. Divide cake mixture evenly into 6 whole eggs prepared pans and spread evenly. 2 sticks butter, melted 2 lbs powdered sugar 5. Divide cream cheese mixture 16 oz cream cheese evenly in both pans. 8 oz prepared caramel (bottled) 6. Drizzle caramel into batter, using a toothpick to stripe it through the batter.

7. Bake for 80 minutes, rotating every 20 minutes.

88 Submitted by Marianne Moore Caramelized from Marianne Moore Culinary Creative Banana Pudding

Banana pudding is one of my go-to comfort Steps: foods. The caramelized bananas add another layer of flavor. 1. Preheat oven to 325°F.

Serves 8-10 2. In a large skillet over medium heat, melt butter. Add bourbon, brown sugar and cinnamon; cook, stirring constantly, Ingredients about 2 to 3 minutes or until bubbly. Add ¼ cup butter bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat. ½ cup light brown sugar, firmly packed 2 Tbsp bourbon ¼ tsp ground cinnamon 3. Whisk together ¾ cup granulated sugar, 6 large ripe bananas, sliced flour, 2 whole eggs and 4 egg yolks in a large bowl. In a heavy saucepan, heat half and half 1 cup granulated sugar, divided to just below boiling. Temper egg mixture 1/3 cup all-purpose flour and return to the saucepan. Cook over 2 large eggs medium-low heat, whisking constantly, 8 to 2 cups half and half 10 minutes or until a pudding-like thickness 4 large eggs, separated is achieved. (Mixture will just begin to 2 tsp vanilla extract bubble and will hold soft peaks when whisk 48 vanilla wafers is lifted). Remove from heat, stir in vanilla.

4. Divide half of banana mixture, pudding and wafers among 8 (1-cup) ramekins or oven-proof glass dishes. Layer with remaining banana mixture, pudding and vanilla wafers.

5. Using an electric mixer, beat 4 egg whites at high speed until foamy. Add Notes: It’s better the next day! remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

6. Bake for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack until ready to serve.

89 Chocolate Submitted by Christina Abel from Chocolate Chocolate Chocolate Co. Chip Cookies

This is the owner’s famous chocolate chip cookie recipe! We love that it incorporates one of our best-selling items: our solid break-up chocolate. This chocolate is very multi-purpose for eating, baking and cooking.

Ingredients 2¼ cups flour 1 tsp baking soda 1 tsp vanilla extract ¼ cup granulated sugar ¾ cup brown sugar 1 4-serving package instant vanilla pudding 2 sticks butter, softened 2 eggs 12 oz Chocolate Chocolate Chocolate Co. chocolate chunks Notes: To make chopping up the chocolate easier, melt in the microwave for 15-20 seconds Steps: to soften.

1. Preheat oven to 375°F.

2. In a medium bowl, mix flour and baking soda; set aside. In a separate bowl, mix butter, sugar, brown sugar, vanilla extract, eggs, instant vanilla pudding and beat until creamy. Add flour and baking soda; mix gradually. (The mixture may seem dry, but keep mixing.) Add chocolate.

3. Scoop a spoonful of dough onto a cookie sheet, leaving 2 inches between each scoop.

4. Bake cookies for 10-12 minutes or until cookies start to brown.

90 Earl Grey & Submitted by Nathaniel Reid from Nathaniel Reid Bakery Raspberry Pound Cake

I love the uniqueness of the cake. The light bergamot and black tea aromas marry well with the fresh raspberries inside the cake. Be sure to make a pot of tea to enjoy with this cake!

Serves 6

Ingredients 3. In a large bowl, beat butter and almond butter with an electric mixer on medium speed 1¼ cups all-purpose flour for 30 seconds. Add ¾ cup granulated sugar 1/3 cup almond flour and orange zest. Beat until light and fluffy. ¾ tsp baking powder Add soaked tea leaves; beat to combine. Add ½ tsp fine sea salt eggs, one at a time, beating well after each 4 bags Earl Grey tea, divided addition, scraping sides of bowl occasionally. 1 Tbsp cold water Gently fold flour mixture into batter. Fold in 10 Tbsp unsalted butter, softened ½ cup raspberries. Spread in prepared pan. 2 tsp almond butter 1 cup granulated sugar, divided 4. Bake until a wooden toothpick inserted 1 tsp orange zest in the center comes out clean, about 2 eggs 65 minutes. Cool in pan on a wire rack 2 6-oz boxes fresh raspberries, divided for 10 minutes. Remove from pan. ¼ cup plus 2 tsp water, divided 2 tsp lemon juice, divided 5. In a blender or food processor, purée 2 cups sifted powdered sugar 2/3 cup raspberries until smooth. Press through a fine mesh sieve to remove seeds. Steps: You should have about 4 tablespoons of purée. Set aside to use in syrup and glaze. 1. Preheat oven to 325°F. Butter and flour an 8x4x2 loaf pan. In a medium bowl, 6. In a small saucepan, bring ¼ cup combine all-purpose flour, almond flour, water to a boil. Remove from heat. Add 1 baking powder and salt; set aside. remaining Earl Grey tea bag and steep 3 minutes. Remove tea bag. Add 1 tablespoon 2. Empty tea leaves from three of the tea raspberry puree, ¼ cup granulated sugar bags into a small bowl. Add 1 tablespoon and 1 teaspoon lemon juice. Bring to cold water; let soak 10 minutes. a boil, stirring to dissolve sugar.

(Continued on next page)

91 Earl Grey & Submitted by Nathaniel Reid from Nathaniel Reid Bakery Raspberry Pound Cake (Continued)

7. Brush warm cake with raspberry syrup and allow syrup to soak in. Repeat until all syrup is used. Cool cake completely on a wire rack.

In a medium bowl, whisk together powdered sugar, 3 tablespoons raspberry purée, 2 teaspoons water and 1 teaspoon lemon juice until smooth. Put cake on a wire rack set over a sheet of wax paper. Pour glaze over cake. Place cake on a serving dish; let glaze dry at room temperature 2 hours before decorating with fresh raspberries. (You may not use all the berries.)

Note: If you want to use loose-leaf Earl Grey tea rather than tea bags, use 1 Tbsp tea (lightly crushed) in Step 2 and 1 tsp tea in Step 6.

92 Easy Chocolate Submitted by Kolika Simmons from Story Cake

Just because you’re stuck at home doesn’t Steps: mean you have to stop celebrating a birthday, an anniversary or even just the 1. Preheat oven to 350°F. Line cake fact that you made it to Wednesday. My pans with parchment paper or line mother made what she called this “hot muffin tins with paper cups. water cake,” and it always seemed to appear by magic, out of whatever seemed 2. In a medium bowl, use a whisk to to be lying around in the pantry. This is an combine flour, cocoa powder, baking soda, inexpensive and effortless cake that you salt and instant coffee. Using a stand mixer can likely pull together with whatever you fitted with the whisk attachment, cream have in your pantry, letting you stay home butter and sugars on medium-high until during the quarantine. light and fluffy, about 3 minutes. Scrape down the sides and add in eggs, one at a time, whipping on medium speed to ensure 2 8-inch rounds or roughly that everything is wholly incorporated. Add 2 dozen cupcakes mayonnaise and whip again until mixture is light and fluffy and everything is combined. Ingredients ½ cup butter or ½ cup vegetable oil 3. Turn mixer to low and dump in a third of 1 cup granulated sugar the flour. Let the mixer stir about five or six rotations before adding the first half of hot ½ cup brown or raw sugar, tightly packed water. (Yes, it must be hot.) Stir to combine, 2 eggs, room temperature scraping down sides of the bowl, and add heaping spoonful of mayonnaise (a scant ¼ another third of the flour. Stir, add remaining cup) water, stir again and add remaining flour. Stir 2 cups all-purpose flour until everything is nicely combined. You don’t ½ cup cocoa powder have to worry too much about over-mixing 1½ tsp baking soda because the chocolate, coffee and mayonnaise fat pinch kosher salt are all slightly acidic, gently snipping 1 cup hot water away at excess glutens that may form. 1 tsp instant coffee 4. Pour batter into prepared pans. If you Two-Minute Frosting: are making cupcakes, I suggest using an ice ½ cup shortening or butter cream disher for precision. I like to fill my cups 4 heaping Tbsp cocoa powder to a little more than ¾ full, because that way I ¼ cup milk (dairy or alternatives both work) get a nice dome on top. Bake in oven for 20- 2½ cups powdered sugar 25 minutes, or until the cake’s dome springs back when touched with a bare finger and the cake pulls slightly away from the sides of the

(Continued on the next page.) 93 Easy Chocolate Submitted by Kolika Simmons from Story Cake (Continued)

pans. Remove from oven and allow to cool to room temperature before frosting. If you have used rounds, you may trim them and sandwich them with whatever jam you happen to have in the pantry before frosting. I love apricot jam, but strawberry jam goes great with this cake as well if that’s what you have lying around.

5. You can use any buttercream or cream cheese frosting you prefer, of course, but this two-minute frosting is a spectacularly effortless chocolate glaze that gives a shiny appearance when warm. You can let it cool to room temperature and whip it up to be thick and spreadable, but I prefer the quicker method, which requires no special equipment at all. Simply melt butter in a medium saucepot over low heat and add in cocoa powder with a whisk. Add milk next; stir until combined. Add powdered sugar and whisk until thick. To apply to cake, simply glaze frosting over cake or dip cupcakes in the mixture to quickly coat.

6. Since a cupcake is often measured by its decorations and finery, you likely have many things at your disposal that you can use. The sprinkles in the pantry left from the last holiday, some miniature marshmallows, or even some pansies or violas from your garden will do, so long as you haven’t been using any weed killer in your yard. I’ve even been known to decorate these with a spoonful of sugary cereal for a child’s birthday party.

94 Lemon Submitted by Megan Garrelts Meringue Pie from Rye

The lemon meringue pie is not for everyone, 2. Once the mixture is thick, remove the bowl but if you like a super rich, tart, puckery filling, from the heat and quickly strain lemon curd then this is the recipe for you. The meringue through a fine mesh sieve to remove any cooked topping is sweet and creamy, following my egg particles. While lemon curd is still hot, whisk tried-and-true rule of thumb: Use a 2-to-1 in softened butter and salt. Spread prepared sugar-to-egg whites ratio, and you will have filling into pre-baked pie shell and bake just until a fantastic, glossy meringue. And if you get the filling is set, 15 to 20 minutes. Remove pie enough torch on the meringue, you will add a from the oven and let cool to room temperature. little of that wonderful campfire-toasted flavor. I particularly enjoy this pie in the winter when 3. Meanwhile, combine egg whites and it adds a bright flavor to a normally dreary time remaining 1 cup sugar in the clean bowl of of year. You can also substitute Meyer lemons an electric mixer. Place the bowl over the during the late winter months when they are in saucepan on the stove to make another double season. Meyer lemons will add a floral scent boiler (do not let the bottom of the bowl touch to this pie and make for a slightly less harsh the water). With the saucepan over medium lemon flavor. heat, whisk egg whites and sugar in the bowl just until sugar granules have dissolved, 8 For this recipe, you'll need a hand-held to 10 minutes, being careful not to cook egg kitchen torch and a piping bag. whites around the edges. Remove the mixing bowl from the heat and return the bowl to the Makes 1 9-inch pie mixer. Using the whip attachment, whip egg Ingredients whites and sugar on high speed until a light, fluffy meringue forms (medium peaks). Set finely grated zest and juice of 6 lemons aside for use on the baked pie, up to 1 hour. 6 large eggs 10 large egg yolks 4. When the pie has cooled to room 2 cups sugar, divided temperature, use a piping bag fitted with a 2 sticks unsalted butter, softened plain wide tip to pipe the whipped meringue in 1 tsp kosher salt dollops onto the filling, starting in the center of 1 pre-baked Classic Pie Crust (recipe follows) the pie and working outward in circles until the ½ cup or 3 large egg whites entire top of the pie is covered with meringue. With a hand-held kitchen torch, lightly toast the Steps: top of the meringue. Alternatively, brown the meringue in the oven under the broiler, 1 minute 1. Preheat the oven to 375°F. Fill a medium or less. Chill the pie, uncovered, until ready to saucepot 2/3 of the way with water. In a large serve, but be sure to serve the pie the same day. nonreactive bowl (see note), whisk lemon zest, Any leftovers can be refrigerated uncovered. lemon juice, eggs, egg yolks and 1 cup sugar to combine. Place the bowl over the saucepot (Continued on next page) to create a double boiler (do not let the bottom of the bowl touch the water). Heat the pot over medium heat and whisk the contents of the bowl constantly until the mixture thickens to a pudding consistency, about 12 minutes. 95 Submitted by Megan Garrelts Classic Pie from Rye Crust

The pie crust: It scares some, but it was my 2. Return the bowl with the dry ingredients favorite pastry to master. In my early days in the to the food processor. Add cold butter and bakeshop, I always had so much fun mixing, lard to the dry ingredients in two additions, kneading and rolling out the dough – even if pulsing to combine after each addition. Slowly the crust did not turn out right! This recipe add ice water to the mixture, pulsing to was developed over time and many attempts combine until a dough forms. As soon as the to find the right balance between good butter dough holds together in the food processor, flavor and the delicate texture that lard creates, quickly transfer the dough to a cold work plus the perfect mix of sugar and salt. With table. Knead the dough just until smooth, very few ingredients in a crust, it’s important working the fat into streaks and being careful to use the highest quality ingredients possible. not to over-work the pie dough. Divide the I recommend using good-quality butter high dough in half and flatten each piece into a in butterfat, such as Plugra, to ensure that the disc. Wrap the discs in plastic wrap and chill crust will form properly, and a delicate salt for at least 2 hours or preferably overnight. like kosher or sea salt. Remember: making pie is not easy and there is no bakeshop secret 3. To form the crust, dust a work surface to becoming a great pie maker. Patience and and the rolling pin with flour. Place one dough practice is the key. disc on the floured work surface and press the dough down in the center with the palm of Makes 1 9-inch double crust your hand to flatten slightly. Then, pound the or 2 9-inch single crusts dough flat with the rolling pin. Roll the dough in one full pass, then rotate the dough a few inches and roll again. Continue rotating the Ingredients dough and rolling, dusting slightly with flour 2 1/3 cups unbleached all-purpose flour only if needed, until the dough is large enough 1 Tbsp granulated sugar to fit the pie dish and is about 1/8-inch thick. ¾ tsp kosher salt 8 Tbsp cold unsalted butter, cubed 4. Gently cut the dough to the desired pan 8 Tbsp cold lard, cubed size using a pot lid or bowl as a guide. Gently 8 Tbsp ice water slide both hands under the dough and hold 1 large egg, lightly beaten, for egg wash the dough with the bottom side of your hands and forearms. Quickly slide the dough into Steps: the pie pan and gently press the dough into the pan. Crimp the pie dough around the 1. Combine flour, sugar, and salt in the edge and set in the freezer until needed, bowl of a food processor and set in the at least 30 minutes. The pie crusts can be freezer for 30 minutes; you want all the kept frozen in the pie pans, each double- components to be very cold in order wrapped in plastic, for up to 1 month. to get the flakiest crust possible. Place (Continued on next page) cubed butter and lard on a baking sheet and set in the freezer to chill hard. 96 Submitted by Megan Garrelts Classic Pie from Rye Crust (Continued)

5. To blind bake (baking the crust before adding the pie filling), preheat the oven to 375°F. Line the frozen shell with a coffee filter and fill the liner with pie weights or uncooked pinto beans. Press the beans lightly into the shell to ensure that the edges are weighed down. Bake for 20 minutes, rotating 180 degrees halfway through the cooking time, until the outer edge of the crimp looks dry and golden brown.

6. Remove the shell from the oven and carefully remove the coffee liner and beans. If the liner sticks to the shell, return the shell to the oven to dry out for about 3 minutes and then try to remove the liner. Decrease the oven temperature to 350°F. Brush the crimped edge and the bottom of the shell with egg wash and then prick the bottom of the shell. Return the shell to the oven and continue to bake until golden brown, 8 to 10 minutes longer. Set the baked shell aside until needed for final pie preparation.

Notes: Certain recipes call for nonreactive bowls (or other cookware) because many foods – especially salty or acidic ones – react with untreated surfaces such as copper and aluminum. When the foods react, the metals dissolve, and the foods pick up a metallic taste, according to Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen. Stainless steel, glass or ceramic bowls are best.

97 Oatmeal Crème Pie Submitted by Christy Augustin Sandwich Cookies from Pint Size Bakery

This is the cookie that started it all for Pint Size Steps: Bakery. Years ago, my dear friend Simone Faure, chef-owner of La Patisserie Chouquette in St. Louis, 1. In the bowl of a stand mixer fitted with begged for a homemade Little Debbie oatmeal the paddle attachment, cream butter, sugars, crème pie for her birthday – and how could I not salt and molasses until very light and fluffy indulge her? After much trial and error, I created on medium speed, scraping bowl often. this recipe for a cookie that tastes even better than those treats you remember from childhood. The 2. Add eggs and vanilla extract slowly, whole process and obsession with creating from- while mixing; scrape bowl. In a small scratch versions of childhood favorites ended up bowl, stir together flour, baking soda launching my dream of opening Pint Size. This and cinnamon and add to mixture on sammie is one of our absolute best-sellers low speed just until combined. – we can barely keep them in stock! 3. Add oats and mix until thoroughly Makes 20 cookies combined. Using a 1-ounce cookie scoop (about 2 tablespoons), portion dough into 40 Ingredients cookies. Freeze overnight or up to 1 month on parchment paper-lined cookie trays. 1 cup unsalted butter, room-temperature 1 cup brown sugar, tightly packed 4. Preheat oven to 375°F. Place frozen ½ cup granulated sugar cookie balls onto room-temperature, ½ tsp kosher salt parchment paper-lined cookie trays, being 1 Tbsp unsulphured molasses careful to leave plenty of room between 2 eggs scoops as cookies will spread quite a bit. 1 tsp vanilla extract Bake for 12 to 15 minutes until medium 1½ cups unbleached, all-purpose flour golden brown with soft centers. Allow to cool 1 tsp baking soda completely before making buttercream. pinch ground cinnamon 2¹⁄₈ cups rolled oats 5. In the bowl of a stand mixer fitted with ½ cup powdered sugar the paddle attachment, cream powdered 1 cup unsalted butter, room-temperature sugar, butter, salt and vanilla extract until pinch kosher salt light and fluffy with no lumps remaining. Mix ¼ tsp vanilla extract in marshmallow fluff just until combined. 1 7½-ounce jar marshmallow fluff 6. Spoon or pipe about 2 tablespoons buttercream onto the flat side of half of the cookies. Top with remaining Notes: Unsulphured molasses is made from cookies. Refrigerate for 30 minutes until mature sugarcane, as opposed to sulphured, which firm before serving. Refrigerate in an is made with young sugarcane. Look for it at most airtight container for up to 1 week. grocery stores.

Don’t prepare buttercream until you’re ready to fill cookies, as it doesn’t hold well at room temperature. 98 Submitted by Eleanor Taylor Pecan Pie from Prairie Pie

This is one of my favorite pies to eat Steps: because it has such great textures – 1. In a medium bowl, mix melted butter, crunchy pecans with a smooth and sweet sugar and ginger. Whisk in eggs, followed custard. I always make it with a layer by dark corn syrup. Add pecans. of chocolate ganache; the semi-sweet chocolate helps balance the sweetness of the custard. 2. Pour into par-baked pie shell and bake at 325°F for 45 minutes, turning pie halfway through baking time, until custard has puffed Makes 1 pie up and is still slightly jiggly in the center.

Ingredients To make a brandy pecan pie: Add 2 tablespoons brandy to custard mixture after 4 Tbsp butter, melted dark corn syrup. Bake normally. 1 cup sugar ¾ cup dark corn syrup To make a chocolate pecan pie: After pie ½ tsp ginger shell has par-baked and cooled slightly, add 4 eggs a layer of chocolate ganache to the bottom of 1 cup toasted pecans, roughly chopped the pieshell; freeze solid before pouring in the prepared pie shell, par-baked custard and baking.

To make the chocolate ganache, combine 1/3 cup semisweet chocolate chips and 2 Tbsp heavy cream. Heat both ingredients together in microwave or over a double boiler until the chocolate chips have completely melted. Smooth with a spoon over the bottom of par-baked pie shell.

99 Salted Submitted by Mary Bogacki Brownies from Yolklore

Ingredients 2 cups chocolate chips 3 sticks butter 4 eggs 1¼ cup sugar 1 cup flour 1½ tsp baking powder ½ tsp salt kosher salt

Steps:

1. Grease 9x13 pan.

2. Whip eggs and sugar until fluffy.

3. Melt butter and chocolate together in microwave in 30 second increments, stirring in between.

4. Combine all dry ingredients.

5. Add melted chocolate to whipped eggs; add dry ingredients. Mix just until flour is incorporated.

6. Lightly sprinkle the top of the brownies with kosher salt.

7. Bake at 325°F for 30-35 minutes.

100 Salted Cracker Submitted by Tamara Keefe, Flavor Temptress Caramel from Clementine's Creamery Ice Cream

I love desserts from the South, and the cracker candy recipe was shared with me years ago by a good friend. I would make it and beautifully package it as a gift to family and friends. They would then always ask me to make an ice cream out of it. So, of course, I had to and Salted Cracker Caramel was born.

To save time in the kitchen, we suggest Steps: Cracker Candy making the cracker candy first, followed by the caramel, and then finally the ice cream base. 1. Adjust oven rack to middle position and preheat oven to 425°F. Line cookie sheet with foil and butter lightly. Cracker Candy: 20 Saltines 2. Checkerboard crackers, 20 Ritz Crackers salt side down, on sheet. 20 Pretzel Crackers 1 cup butter 3. In saucepan, melt butter and 1 cup brown sugar brown sugar until it runs caramel 8 oz chocolate chips (1⅓ cup) in color (just a few minutes.)

Scratch-made 4. Pour over crackers, covering evenly. Salted Caramel Sauce: 1 cup sugar 5. Bake 3-5 minutes, until bubbly. 1¼ cup cream 1 Tbsp pure vanilla extract 6. Remove from oven and cover 2 tsp flaky sea salt, such as with chocolate chips. When they are Maldon or fleur de sel melted, spread the chocolate evenly. 8oz chocolate chips (1⅓ cup) Sprinkle with Maldon Sea Salt flakes and place in freezer or refrigerator. Ice Cream Base: 2 cups milk 7. Once frozen or cool, break into pieces. 4 tsp cornstarch Allow to cool prior to seeding the ice cream. 1 ¼ cups heavy cream (Continued on next page.) ⅔ cup sugar 2 Tbsp light corn syrup ¼ tsp salt 3 Tbsp cream cheese, softened

101 Salted Cracker Submitted by Tamara Keefe, Flavor Temptress Caramel from Clementine's Creamery Ice Cream (Continued)

Steps: Caramel Sauce Steps: Ice Cream Base

1. Heat 1 cup sugar in a dry 10-inch heavy 1. In a bowl, stir together ¼ cup milk skillet over medium heat, stirring with a and the cornstarch; set slurry aside. heatproof utensil to gently stir the liquified sugar from the bottom and edges towards 2. In a 4-quart saucepan, whisk together the center, stirring, until all the sugar is remaining milk and the cream, sugar, syrup dissolved, until it is dark amber. Continue to and salt; bring to a boil over medium- cook, stirring infrequently, until the caramel high heat. Cook for 4 minutes; stir in starts smoking and begins to smell like it’s slurry. Return to a boil and cook, stirring, just about to burn. It won’t take long. until thickened, about 2 minutes.

2. Add 1¼ cups cream (mixture will spatter) 3. Place softened cream cheese in a bowl and cook, stirring, until all of caramel has and pour in ¼ cup hot milk mixture; whisk dissolved. Transfer to a bowl and stir in sea until smooth. Then whisk in remaining salt and vanilla. Cool to room temperature. milk mixture, and caramel sauce.

Otherwise, you may use 2 ¼ cups of 4. Pour mixture into a plastic bag; a store-bought liquid caramel to add seal, and submerge in a bowl of to your base if you prefer. Just don’t ice water until chilled. Transfer to forget to add the fleur de sel! refrigerator and let rest for 24 hours.

5. Pour mixture into an ice cream maker; process according to manufacturer's instructions.

6. Once complete, take handfuls of crack candy and seed into your ice cream as you are putting it into your freezer container. Save some pieces for the top to garnish!

102 Salty Submitted by Mathew Rice Milk Chocolate from Pastaria Nashville Chip Cookies

I’ve spent years perfecting what I consider the perfect chocolate chip cookie. This cookie has a combination of semisweet and milk chocolate chips, plus crunchy, buttery edges and a gooey center.

Makes 16-20 cookies

Ingredients 2 sticks unsalted butter ¾ cup dark brown sugar ½ cup sugar 1 egg 2 tsp vanilla extract 1½ cups all-purpose flour 2 Tbsp nonfat dried milk powder 2 tsp salt ½ tsp baking powder ¼ tsp baking soda 1¼ cup semisweet chocolate chips Notes: I recommend pulling 1¼ cup milk chocolate chips them from the oven while they still look a little raw in the center. They Steps: continue to bake as they cool.

1. Preheat oven to 350°F.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars just until combined. Add egg, followed by vanilla. Add dry ingredients and mix just until the flour has almost disappeared. Add both types of chocolate and continue to mix until combined. Chill completely.

3. Scoop into balls, about 60g each. Bake for about 12 to 15 minutes, turning halfway through. The baking time will vary slightly, depending on the size of your scoops. 103 Strawberry- Submitted by Meaghan Coltrain Niche Food Group Violet Jam from

Violets are naturally a sign of spring. I personally enjoy this recipe because my two daughters love picking the violets from our yard, so this allows us to make the jam together with a fun scavenger hunt to start it off. We spread this sweet, tart jam on homemade scones, fill cakes with it, and even eat it with ice cream. It’s a quick way to doll up a simple snack in the sunshine.

This will yield 2 cups roughly, which in our household of 6 goes quickly

Ingredients 4 cups strawberries, washed and tops removed 1½ cups sugar 1¼ cups wild violets

Steps:

1. In a medium saucepan over medium heat, combine strawberries and sugar, bringing to a light simmer.

2. When sugar has dissolved, reduce heat to low and add violets, stirring occasionally.

3. The jam will need to reduce for roughly an hour. It is ready when you can drag a spatula across the bottom without it filling in the gap.

104 Triple Submitted by Sheila Kleinschmidt Chocolate from Oh Sheila! Chocolates Truffles

Enjoy your triple chocolate truffles with a glass of red wine!

Ingredients 3. Prepare the white chocolate for topping the truffles. I use a white chocolate bar and 12 oz good quality milk chocolate shave off ribbons with a vegetable peeler, (chips are fine but you could also use but you could also use chips and just chop a bar and chop it into small chunks) into smaller pieces with a knife. Set aside. 12 oz high quality dark chocolate bar (at least 58%, for dipping) 4. When your milk chocolate ganache is 2 oz white chocolate for topping (bar firm and ready to scoop, line a baking sheet or chips) with parchment paper. With a spoon or 5 oz heavy whipping cream small scoop, scoop out about a tablespoon 2 tsps vanilla extract of ganache. Using clean hands, roll into balls; do this quickly because the mixture Steps: will soften at room temperature and from the heat of your hands. Place truffles on 1. Place milk chocolate chips or parchment-lined baking sheet and put chunks in a glass bowl; set aside. back into the refrigerator to firm up.

2. In a saucepan over medium-low heat, 5. While the truffles rest in the refrigerator, heat heavy cream until the cream is pretty melt the dark chocolate to coat the outside warm – steaming but not boiling. In glass of your truffles. Line another baking sheet bowl, pour hot cream over chocolate in with parchment and set aside. Make a double bowl, followed by vanilla. Do not stir. Cover boiler by placing water in the bottom of a with plastic wrap and let sit for 5 minutes. saucepan – enough to fill about ¼ of the pan. Remove plastic wrap; whisk the chocolate Bring water to a simmer over medium-low gently until incorporated and smooth. This heat; place a metal bowl over the hot water, should not take long to come together and making sure that the bottom of the bowl the mixture should have a silky appearance; does not touch the water. Chop 12 ounces do not over-mix or it may separate. Once dark chocolate into smaller pieces. Place mixed to a smooth consistency, cover and 10 ounces chopped dark chocolate into the place in the refrigerator until firm enough metal bowl; stir with a spatula until melted. to scoop and roll into balls, at least several You do not want the chocolate to get too hot. hours (sometimes I make the ganache the day Once the chocolate is fully melted, remove before). You have now made milk chocolate from heat and add remaining 2 ounces of dark ganache – the center of your truffle! chocolate; stir slowly until the chocolate is melted. You are now ready to dip your truffles.

(Continued on next page.) Notes: If you wish to skip the dipping step, you can roll ganache in finely chopped dark and white chocolate or just cocoa powder. 105 Triple Submitted by Sheila Kleinschmidt Chocolate from Oh Sheila! Chocolates Truffles (Continued)

6. Pull truffles from the refrigerator; using a fork, put one milk ganache truffle ball into the chocolate at a time, making sure it’s completely coated. Scoop out truffle with a fork, tap off any excess chocolate on side of bowl and gently place on a parchment- lined tray. Top each truffle as you go with shaved white chocolate; chilled ganache will make the dark chocolate harden quickly.

7. Let truffles cool at room temperature until chocolate is hardened. They are now ready to eat! Truffles should be stored in an airtight container for up to two weeks at a cool room temperature.

106 Whisk Submitted by Kaylen Wissinger from Whisk: a Sustainable Bakeshop Brownies

These brownies were on our opening day Steps: menu in 2012 and we’ve made them every day since! This one-bowl recipe is the 1. Preheat oven to 325°F. Prepare a 9x13 perfect combination of cakey and fudgy pan by spraying with oil, rubbing with butter and it comes together quickly. Enjoy! or lining with parchment paper. Set aside.

2. Melt butter and chocolate chips in a Makes 12 very generous portions glass bowl in the microwave in 1 minute increments until melted. Stir to combine. Ingredients 3. Using a spatula, add sugar and stir. Add 3 sticks butter eggs and vanilla and stir until just combined. 1¼ cups semisweet chocolate chips 3 cups granulated sugar 4. Add flour and salt, stirring just until no 4 large eggs traces of flour remain. Don’t over-mix! 2 tsp vanilla 2 cups unbleached flour 5. Pour into prepared pan and bake for 1 tsp salt 20 minutes. Rotate pan; bake for another 25 minutes and begin checking on the brownies every five minutes after that. You’ll be looking for a nice crust across the top of the brownies that has a slight give when you press gently with your fingertips. A toothpick inserted in the center should come out mostly clean; it’s usually a 45-60 minute bake.

6. Allow to cool on counter for at least two hours before cutting 12 pieces out of these beauties. Enjoy!

Notes: For this recipe, you'll need a 9x13 baking pan, glass bowl, measuring cups, spatula and microwave.

107

Submitted by Morgaine Segura #271 from Olive + Oak

The #271 is the perfect spring cocktail. I love the way Japanese whisky complements cassis while the lavender and citrus add a brightness missing from typical scotch cocktails.

Serves 1

Ingredients 1½ oz Suntory Toki Japanese whisky (any light unpeated scotch will work, or even bourbon) ½ oz crème de cassis (black currant liqueur) ¼ oz 1:1 simple syrup ¾ oz fresh squeezed lemon juice 2 dashes Scrappy’s lavender bitters

Steps:

1. In a mixing tin, combine all ingredients. Add ice and shake for about 30 seconds; strain over fresh ice in a rocks glass.

2. Garnish with a blackberry or a lemon twist.

109 Submitted by Lawren Askinosie Askinosie from Askinosie Chocolates Roasted Cocoa Nib Iced Coffee

Yields about 1 gallon

Ingredients 500 g freshly roasted whole bean coffee 500 g Askinosie Roasted Cocoa Nibs 5,000 g water

Steps: 1. Set your grinder to the coarsest setting and grind coffee.

2. Pour coffee grounds into a Toddy cold- brew station and add 2,500g cold water. Notes: If you’ve never used a Toddy cold- 3. Pour 500g cocoa nibs into a brew station before, they’re really quite simple. separate Toddy cold-brew station The coffee grounds are fully integrated with and add 2,500g cold water. cold water and will continue to brew for 8-10 hours in the plastic cold brew station. Make sure that the cloth filter is placed in the bottom 4. Let each Toddy brew sit of the plastic vessel before you start brewing, undisturbed for 8-10 hours. and that the rubber stopper is placed snugly into the opening at the bottom of the container. 5. After 8-10 hours, extract the cold brew into a gallon-sized pitcher; extract the nib-brew mixture into the same gallon-sized pitcher.

6. Serve. Keep refrigerated.

110 Eternal Submitted by Kira Webster from Indo Sunshine

I had discovered oil as a garnish for cocktails, and loved the concept of something visually intriguing while simultaneously adding aroma and mouthfeel. I challenged myself to use cumin oil since it’s a distinct flavor. This cocktail went through a lot of trial and error, and none of the ingredients were what I was expecting to work. It’s surprisingly bright, but also has elements of barbecue. Good cocktails are supposed to have you coming back to taste them, and this one definitely keeps you sipping.

Serves 1-3

Ingredients Steps:

2 oz Knob Creek Rye 1. Cumin Oil: Mix olive oil and cumin ¾ oz homemade rosemary syrup powder together well in a flat pan, heat for ½ oz Laphroaig 10-year 5 mins until oil starts to boil. Remove from ¼ oz Rothman & Winter peach liqueur heat and let sit until cool. Lightly shake 10-15 drops homemade cumin oil (recipe cumin oil before adding to the cocktail follows) to make sure the oil doesn’t separate.

Rosemary Syrup: 2. Rosemary Syrup: Combine water, sugar 1/3 cup rosemary stems and leaves, cut and rosemary leaves in a small saucepan. into quarter pieces Bring to a boil, stirring until sugar dissolves. 1 cup hot water Simmer for 1 minute. Remove from heat 1 cup sugar and let syrup steep, about 30 minutes.

Cumin Oil: 3. Place cocktail ingredients into a 1 cup olive oil mixing glass, and fill with standard ice. 2 Tbsp cumin powder Stir for about 20 seconds. Strain neat into a coupe. With a dropper, drop about 8-10 drops of cumin oil on top.

111 It’s No Submitted by Randi Kranz from Mission Taco Joint Poblano

This riff on an Old Fashioned opens up the idea of how broad the umbrella that is the Old Fashioned is to some who may be unaware of the options that exist within that cocktail category. And it has tequila....and I love tequila.

Serves 1

Ingredients Steps:

2 oz Cimarron Reposado Tequila 1. In a mixing glass or standard pint glass, ¼ oz Ancho Reyes Chile Poblano Liqueur combine tequila, Ancho Reyes and agave. ½ agave syrup (1:1 agave and water) 2 dashes orange bitters 2. Add orange bitters and Angostura bitters. 1 dash Angostura bitters zest of 1 orange 3. Add 3-4 Kold draft ice cubes. If 1 sprig cilantro Kold draft cubes are unavailable, 6-8 standard freezer ice cubes will do.

4. Give the drink a decent stir either with a bar spoon, tablespoon or chopstick (anything to make the liquid swirl in the glass).

5. Strain over fresh ice into a rocks glass.

6. Zest an orange peel over the drink and leave orange peel in the glass, then add a cilantro sprig for garnish.

Notes: Cilantro is optional!

112 Submitted by Dave Bailey Just My from Small Batch Imagination

Serves 1-3

Ingredients Steps: 1½ oz basil-infused bourbon (recipe follows) 1. To make the infused bourbon, rinse basil ½ oz cranberry syrup (recipe follows) and pat dry. Add bourbon to a tightly lidded ½ oz Aperol jar and infuse away from sunlight for 2 days. ½ oz lemon juice 2. To make the cranberry syrup, simmer Infused Bourbon ingredients on stovetop until sugar generous handful fresh basil is fully dissolved, about 10 minutes. 2 cups bourbon Remove from heat and allow to cool a bit, then strain through a fine mesh Cranberry Syrup strainer to remove pulp and seeds. 1 cup frozen cranberries 1 cup water 3. To make the cocktail, shake all 1 cup sugar ingredients with ice for 20 seconds and strain into a chilled cocktail glass.

113 Submitted by Tim Wiggins Lazy Tiger from Yellowbelly

I love that this cocktail has an intense flavor profile but is also very crushable. The balance of smoky, savory, spicy and sour is really beautiful.

Serves 1

Ingredients 1 ½ oz Agave de Cortés mezcal 1 Tbsp Clément Créole Shrubb orange liqueur 2 Tbsp jalapeño and tajin syrup 1 Tbsp fresh lime juice tajin spice (to serve) orange slice (to serve)

Steps:

1. Shake all the ingredients with 5 Kold- Draft ice cubes and "dirty dump" the entire mixture, along with ice, into a rocks glass.

2. Garnish with a Tajin-spiced orange slice.

114 Matcha Tonic Submitted by Matthew Piva

So juicy! Serves 1

Ingredients 1 bottle Fever Tree Elderflower Tonic 2 g quality matcha (40 g 165°F water) ¼ oz lime juice lime wheel

Steps: Notes: You can also sub Bamboo 1. Fill a 16-ounce glass with clean ice. whisky for matcha!

2. Prepare matcha (whisk back and forth until frothy).

3. Pour tonic in glass. Add lime juice and float matcha on top.

4. Garnish with lime wheel.

115 Midnight Submitted by Jenn Tosatto Manhattan from Mission Taco Joint

This is a great drink to curl up by the fire or to relax with on the front porch.

Serves 1

Ingredients 1½ oz whiskey (preferably J. Rieger & Co.) ½ oz aged rum ½ oz sweet vermouth ½ oz cream sherry 2 dashes orange bitters orange peel

Steps:

1. In a mixing glass filled with ice, combine all ingredients.

2. Stir until well chilled.

3. Strain into a rocks glass and add ice, if desired.

4. Garnish with an orange twist.

116 Mission Submitted by Kyle Harlan from Mission Taco Joint Paloma

This is a fun riff on a classic that's great for any season.

Serves 1

Ingredients 1½ oz reposado tequila (preferably Ci- marron) ¾ oz lemon juice ½ oz grapefruit juice ¾ oz vanilla agave 4 oz grapefruit radler (preferably Urban Chestnut Brewing Co.)

Steps:

1. To make vanilla agave, drop 1 vanilla bean into a bottle of agave for at least 1 hour.

2. In a mixing tin or glass, combine all ingredients except for radler. Shake or toss for 30 seconds.

3. Pour contents over ice into a 16- oz pint glass rimmed with salt; top with radler. Garnish with a grapefruit twist.

117 Submitted by Billy Giordano Moonshine from Room 38 Sour

Serves 1

Ingredients Steps: Moonshine Sour: 1. In a large glass jar, combine all 1½ oz infused whiskey (recipe follows) ingredients for infused whiskey. Let sit, ½ oz agave at least 3 days. Strain liquid for use. ½ oz fresh lime juice 2. Add all cocktail ingredients Infused Whiskey: to a shaker tin; shake. 1 bottle clear whiskey ½ large pineapple, chopped 3. Strain liquid over ice in a 9-oz rocks or 2 jalapeños, cut in half lengthwise whiskey glass. Garnish with fresh jalapeño. 1 large handful cilantro

118 Submitted by Dave Daues Quarantea from Wellspent Brewing Co.

Our brewer Dave is also an excellent bartender. His palate craves subtle-yet- complex flavors, a perfect dovetail to what we’re doing at Wellspent.

Serves 1

Ingredients 2 oz Four Roses bourbon ½ oz allspice dram ½ oz lemon juice ¼ oz green tea liqueur 1 ice cube, frozen with green tea and lemon zest Steps:

1. Add all liquid ingredients to a shaker tin; shake.

2. Add green tea ice cube to a cocktail glass; pour cocktail over.

119 Riding Submitted by Drew Lucido from Tempus Dirty

This is a fun take on the classic Martini.

Serves 1, also great to batch out

Ingredients 1½ oz dry vermouth ½ oz Fino sherry 1 oz olive-infused vodka (recipe follows) 2 dashes orange bitters

Steps:

1. To make olive-infused vodka combine ½ quart olives, sliced down the middle (I prefer Castelvetrano), with 1 bottle vodka of your choice. Let steep in vodka overnight. Strain off and set olives aside for garnish.

2. In a mixing glass, combine all ingredients and stir until well-chilled.

3. Pour into a coupe glass; garnish with olives and a lemon twist.

4. Enjoy!

120 Strawberry-Basil Submitted by Dave Bailey Boozy Lemonade from Baileys' Range

Serves 1

Ingredients 2 oz vodka 1 oz strawberry purée ½ oz basil syrup (recipe follows) 4 oz lemonade

Basil Syrup: 1 cup water 1 cup sugar generous handful fresh basil

Steps: 1. To make basil syrup, simmer sugar and water on stovetop until sugar is completely dissolved. Remove from heat and stir in basil. Steep for 20 minutes; strain.

2. Combine cocktail ingredients and shake with ice for 20 seconds. Strain over fresh ice, garnish with fresh basil.

121 Summer Blueberry- Submitted by The team at Made in KC Cafe Thai Basil Shrub

Ingredients Shrub Concentrate 300 g blueberries, muddled 550 g ginger, thinly sliced 50 g limes, sliced 45 g Thai basil, muddled pinch salt ¾ cups sugar 1¼ cups apple cider vinegar

Topo Chico (or any sparkling water) liquor of choice

Steps:

1. To make the shrub, combine all ingredients into a gallon freezer bag and sous vide in hot water for two hours at 145°F or leave in fridge for 48 hours before straining.

2. In a glass filled with ice, fill 1/3 full with shrub concentrate (feel free to add more if you prefer). Top with sparkling water, stir and enjoy! You can also make it boozy by adding your favorite liquor.

122 Sunny Day Submitted by Dave Bailey from POP Sparkling Bar & Restaurant Mimosa

This cocktail is perfect for sunny patio drinking days.

Serves 1

Ingredients Steps: 1½ oz carrot-pear shrub (recipe follows) 1. In a large jar, add carrots, pear, ginger, 4 ½ oz cold sparkling wine sugar, honey and apple cider vinegar. Tightly seal jar and store away from Carrot-Pear Shrub sunlight. Shake gently daily and strain after 2 cups carrots, grated three days. Refrigerate after straining. 1 pear, cored and chopped 1 Tbsp chopped ginger 2. In a wine glass, add shrub and sparkling 1½ cup sugar wine, stirring gently only as needed. 2 Tbsp honey 1 cup apple cider vinegar

123 The #STLMade Submitted by Matt Longueville (STL Barkeep) Sour

This is a riff on a classic whiskey sour, with Steps: a St. Louis twist. 1. To prepare paw paw syrup, combine all ingredients in a blender. Blend; Serves 1 transfer to a pot and simmer for 20 minutes. Run syrup through a mesh Ingredients strainer to remove pulp after simmering. If refrigerated, syrup will last for 3 weeks. 2 oz bourbon 1 oz paw-paw syrup (recipe follows) 2. In a cocktail shaker filled with ice, ¾ oz lemon juice add all ingredients. Shake hard for 30 2 dashes Angostura bitters seconds. Strain into a cocktail coupe. 1 egg white Garnish with dash of Angostura bitters.

Paw Paw Syrup 1,000 g honey 1,000 g hot water 1,000 g paw paw pulp (seeds removed) 1 Tbsp salt base syrup

Notes: You can find paw paw fruit around the St. Louis area on trees in the fall. They are yellowish brown in color and taste similar to custard or bananas. Rumor has it there is even a secret patch of paw paw trees in Tower Grove Park.

124 The Good, Submitted by Daniel Garcia The Bad, from Coley’s American Bistro and The Ugly

I love a strong cocktail. This is basically a riff on a Negroni, which is one of the all-time great classics. This cocktail is deceiving because visually it is pretty and pink...but it’s actually quite stiff. Overall, it’s a great blend of flavors, texture and booze.

Serves 1

Ingredients ½ oz lemon juice ½ oz simple syrup ¾ oz aquafaba 1 oz Ancho Reyes 1 oz Campari (or similar amari) 1 oz blanco tequila (preferably Mi Campo)

Steps: Notes: Dry shaking is important for this recipe in order to incorporate and really get the 1. In a shaker, combine all ingredients. best texture out of the aquafaba.

2. Dry shake for 15 seconds.

3. Add ice to shaker. Shake for additional 15 seconds.

4. Double strain into a chilled coupe or Nick and Nora glass.

5. Garnish with a dried pequin chili pepper.

125 Submitted by Andy Printy Water from Bulrush Harvest

What I love about this recipe is the bright color and insane aromatic qualities it delivers.

Makes 1 4-oz cocktail

Ingredients Steps: 1½ oz Laird’s Apple Jack brandy 1. In a bowl or Tupperware container, 1½ oz North Shore aquavit coat diced beets evenly with granulated ¼ oz Madeira (enough to coat inside of glass) sugar. Cover and leave at room 1 oz beet shrub (recipe follows) temperature for 24 hours. Strain the 1 bay leaf liquid (oleo saccharum) into bottle or sealable jar. Add vinegar and mix well. Beet Shrub 4 medium red beets, diced 2. In a cocktail glass of your choice, ¼ cup granulated sugar add Madeira. Roll glass to evenly 1 oz apple cider or white balsamic vinegar distribute wine around inside of the glass. Once coated, discard any excess.

3. In a mixing glass or shaker tin, add Apple Jack, aquavit and beet shrub. Add 4-5 standard ice cubes. If stirring, stir for 20-30 seconds. If shaking, 15-20 seconds will do. Strain into coated glass.

4. Using a kitchen torch or lighter, slightly scorch the bay leaf and place on the surface of the cocktail.

Notes: There are many types of vinegars to make shrubs with. Feel free to switch it up and get creative with the profile!

126 Submitted by Brad Phillips Weekend Warriors from Blood & Sand -A Change of Pace

This cocktail combines all of the love of a Salty Dog and a shandy.

Serves 1, unless you want to share with your friends

Ingredients 1½ oz grapefruit cordial 1 oz gin (preferably J. Rieger & Co.) 1 oz hop syrup ¾ oz St-Germain ½ oz lime juice ½ oz IPA (preferably Rahr & Sons Dadgum) Float Salty Dog Foam

Steps:

1. In a shaker tin, combine all ingredients except for foam and IPA.

2. Hard shake for 1 minute for dilution.

3. Double strain into a goblet filled with ice.

4. Top with IPA.

5. Float with Bar Spoon Salty Dog Foam.

6. Serve.

127 Acknowledgments

This project was made possible with the support and enthusiasm of the following people: The team at Feast Magazine R.J. Hartbeck & Mary von der Heydt, Small Circle Recipes Alaska Adams Jonathan & Stefani Pollack Rory Flynn

The artists behind the Extra Helping coloring book: James Butler Ryan Doggendorf Chelsey Farris Chelle Haar Andy May Frank Norton David Rygiol Kelsey Snively Karina Tiller Tay Tuteur Carlos Zamora

...and you!