Key Lime Pie

Posted on June 17, 2012 by Emily Wasserman

Key Lime Pie hasn’t always been at the top of my list of favorite desserts.  In fact, I only tried it for the first time more recently, when I was over at a friend’s house for dinner.  I was a bit skeptical as to whether or not I’d actually like the pie…I usually stick to classics like Pumpkin and Apple, and never really venture into the citrus pie realm.

But after one bite of my friend’s Mom’s Key Lime Pie, I was hooked.  I loved the tart flavor of the lime mixed with the sweet graham cracker crust, and at my friend’s house, we topped the pie with a generous helping of whipped cream.  The dessert was cool and refreshing, and light enough so I didn’t feel completely stuffed after eating it.

I decided to make the pie this weekend, as my family recently got back from a vacation in Florida.  They kept talking about the Key Lime Pie they tried in a local restaurant, and thus my cravings began…I knew I couldn’t rival fresh, Floridian Key Lime Pie, but I could come pretty close.

The recipe I found called for a sour-cream topping, but I decided to leave it on the side.  That way, people could add as much or as little as they wanted.  I also added another tablespoon of powdered sugar to the topping, and a fourth of a teaspoon of vanilla.  I’m not a huge fan of sour cream in general, but I found that adding the extra tablespoon of sugar and the vanilla gave it a sweeter flavor, which nicely complimented the tart flavor of the lime.

Everyone enjoyed the pie, but probably no one more than me.  As a novice baker, sometimes I need a little positive affirmation that my desserts do, in fact, taste good.  But in this case, I didn’t need any compliments or kind words…all I needed was a fork.

Key Lime Pie (adapted from Emeril Lagasse, 2002)

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick butter) melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 1 cup key lime or regular lime juice
  • 2 whole eggs
  • 1 cup sour cream
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, make the sour cream topping by mixing two tablespoons of powdered sugar, the 1/4 teaspoon of vanilla and the sour cream in a medium size bowl.  Sprinkle the lime zest as a garnish on top of the pie, and add the sour cream topping to taste. Serve chilled.

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Chocolate Chip Cookie Dough Cupcakes

Posted on June 15, 2012 by Emily Wasserman

Chocolate Chip Cookie Dough Cupcakes

There are few things I love more than Chocolate Chip Cookies. Whether they’re vegan or original, semi-sweet or dark-chocolate, I rarely go a week without one.

I think part of the reason I love the cookies so much has to do with the dough.  I always taste everything while I’m cooking and baking, but when I’m making chocolate chip cookies, I find myself consuming massive amounts of dough.  I know, I know, raw eggs…But honestly, the reward outweighs the risk.  I love the taste of the vanilla mixed with brown sugar and butter, and the flavor of the slightly-sweet chips.  I usually have to restrain myself, otherwise there wouldn’t be anything left to make cookies with.

Chocolate Chip Cookie Dough Cupcake Batter

When I found this recipe for Chocolate Chip Cookie Dough Cupcakes online, it was like love at first sight.  I instinctively knew that I had to make them, and make them fast.  For some reason, I waited two whole months…But last weekend I had the kitchen all to myself, so I seized the opportunity.

Chocolate Chip Cookie Dough Cupcakes

The best part about this recipe is the icing.  The cupcakes taste like chocolate chip cookies, but the icing…well, the icing is good enough to be eaten alone (just like I do with real cookie dough).  I was skeptical that anything made with confectioners sugar could actually taste like cookie dough, but I was proven wrong.  As it turns out, what really creates the taste of chocolate chip cookies (besides the chocolate chips) is the butter, brown sugar, and vanilla.  And the icing for these cupcakes incorporates all three ingredients.  Plus, the icing has the advantage of being eggless…So no salmonella scares.

Chocolate Chip Cookie Dough Cupcakes

When I brought these into work on Monday, I left them out on a table in the middle of the office.  By the time I went back to check to see if there were any left, they were all gone.  I recommend this recipe for the chocolate chip cookie dough lover at heart…Although nothing can replace the original cookie, these come pretty close.

Chocolate Chip Cookie Dough Cupcakes (adapted from Annie’s Eats)

Ingredients

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the frosting: 
2 sticks unsalted butter, at room temperature
½ cup light brown sugar, packed
2 1/3 cups confectioners’ sugar
2/3 cup all-purpose flour
½ tsp. salt
2 tbsp. milk
2 tsp. vanilla extract

For garnish:
Tiny chocolate chip cookies* (see note)
Mini chocolate chips

Directions

  • To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
  • Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
    • To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
    • Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration* (see note below).
    • * You can garnish the cupcakes with mini chocolate chip cookies…I didn’t, because I was low on eggs, and admittedly was a little worn out by the rest of the baking process.  But if you’d like to garnish the cupcakes, you can find one of my favorite chocolate chip cookie recipes here.
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Pint Size Bakery & Coffee

Posted on June 13, 2012 by Emily Wasserman

Pastries at Pint Size Bakery

On Saturday morning, I woke up early and visited Pint Size Bakery & Coffee, a new bakeshop in St. Louis’s south city.  I had only heard good things about Pint Size, as it has been featured in many local publications and received rave reviews. Chef/Owner Christy Augustin started the bakery after working as a pastry chef in many kitchens, including the Ritz Carlton in New Orleans, and the Sidney Street Cafe in St. Louis (a popular and well-respected local restaurant).

Pint Size Bakery Declaration

What intrigued me about Pint Size was its committment to “small batch baking,” which means that they make baked good throughout the day, but never re-sell them a day later.  That way, everything stays extremely fresh…but also sells out by early afternoon.  When I arrived at Pint Size at 9 A.M. on a Saturday morning (it opens at 8 A.M.), some of the most popular breads were already gone.  Like the early bird who catches the worm, you have to get to the bakery relatively early to snag the best baked-goods.

Exterior of Pint Size Bakery & Coffee

Pint Size is (as the name suggests) a tiny shop, and I was wondering how the bakers had enough room to work.  The front of the bakery consists of a few square feet of waiting room (where the line forms), a long counter, and a glass window behind which the cookies, cakes and muffins are kept.  I’m glad the glass is there, because it protects the baked goods from people like me (who have little impulse control when they’re only inches away from buttery, sugary goodness).

Pumpkin Loaf at Pint Size Bakery

As I waited in line, bakers kept coming out of the back of the shop with baking sheets and trays, and replenishing the stores of baked goods.  Freshly-baked scones were added to retro-inspired baskets, and mini-muffins were lined up carefully in rows.  I hadn’t seen baked goods replaced or laid-out like this since I was in France, and I was excited at the prospect of eating fresh pastries…All too often (and probably without my knowledge) I consume re-heated or day-old breads and cookies.

Banana and Blueberry Mini Muffins at Pint Size Bakery

It was hard to choose between the wide assortment of muffins, scones, cupcakes, and breads…There were even breakfast cookies with oatmeal, pineapple, raisins, and walnuts. Everything looked delicious, but what stood out to me were the sweet scones and the mini-muffins. The mini-muffins came in two different flavors: Banana and Blueberry, and I liked how the top of the Banana muffins were garnished with a banana chip.

Breakfast Cookies at Pint Size Bakery

When I read the description of the sweet scones (“Brownie Chunk and Cherry”), I knew I had to try one.  The scones had large chunks of dark chocolate brownie throughout, as well as fresh (not dried) cherries. The top of the scones were sprinkled with coarse sugar, giving the exterior a nice, crunchy texture, while the inside was more buttery and fluffy.  I literally exclaimed after my first bite…It was that good.  I’m still thinking about it days later…which probably means I need to go back and get another one soon.

Ham, Green Onion and Bleu Cheese Scone at Pint Size Bakery

The only mishap that occurred was when I ordered.  The cashier accidentally gave me a savory scone (with ham, bleu cheese, and green onions) instead of a sweet scone, and I didn’t find out until I got back to my car and was preparing to devour my purchases.  When I went back into the shop, the cashier handed me a sweet scone, and said, “My mistake is your gain.” I don’t eat ham, but in the spirit of free food, I tried a few bites of the savory scone.  And I’m happy to report that it was delicious; the bleu cheese was not too salty or overpowering, and nicely complimented the flavor of the green onions.

Outside of Pint Size Bakery & Coffee

Pint Size is far away from my house, and a bit of a trek on a Saturday morning.  But after trying a few of their baked goods, I can safely say that they trip is worth making.  Next time, I’m going to try to get there at 8 A.M. when they open…That way I can have my choice between their whole assortment of breads, muffins and cakes.  Plus, there’s nothing better than waking up to the smell of fresh baked goods…

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Brown Sugar Blueberry Cookies

Posted on June 10, 2012 by Emily Wasserman

Usually when I think of blueberries and baking, the first thing that comes to mind are blueberry muffins.  I love the streusel topping, and how the blueberries get plump and juicy in the oven.

However, a few weeks ago I stumbled upon a recipe for Brown Sugar Blueberry Cookies on one of my favorite blogs.  I started reading the responses of everyone who tried the recipe, and people kept saying that the cookies tasted a little like a muffin, except even better; they were soft, warm and chewy with the perfect amount of sugar.  Plus, I am a Capital Offender of cookie-dough eating, and even though muffin batters taste okay, they really can’t compare with deliciousness of cookie dough.

This cookie dough was delicious.  It comined sweet, Golden Brown sugar, cinnamon, and vanilla extract, and reminded me a little of Fall…Which was strange in the midst of 90 degree St. Louis summer heat, but satisfying nonetheless.  The smell of the cookies baking in the oven was like having one of those scented candles burning in the kitchen (the ones that smell like “Cinnamon Rolls” or “Pumpkin Streusel”).


I brought these into work last Friday and everyone loved them.  People kept saying “I’ve never heard of blueberry cookies,” and then they’d try them and their eyes would light up. One woman even asked for the recipe.  I’m glad I ventured out and tried the cookies, rather than making a more standard muffin. I’m going to add these to my cookie repetoire, and might even frost them or sprinkle sugar on top next time…


Brown Sugar Blueberry Cookies (slightly adapted from How Sweet It Is)

makes 12-15+ cookies

Ingredients
1 stick butter, at room temperature

3/4 cup packed Golden Brown sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoons cinnamon

1 tablespoon milk

3/4 cup fresh blueberries

Preheat oven to 375.

Directions

Beat butter and sugar with an electric mixer until smooth. Add egg and
vanilla, mixing well until combine, about 2 minutes. Stir in flour,
baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on
low speed. Mix until dough comes together. Add in milk. If dough is
still crumbly, add milk 1 tablespoon at a time until it comes
together. Fold in blueberries gently with a spatula – it is okay if
they break a bit. Refrigerate for 30 minutes.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out
with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool
completely.

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Polenta Cakes with Tomato Basil Sauce

Posted on June 9, 2012 by Emily Wasserman

Every now and then, I like to try something different.  Most nights, I come home from work and make tried and true recipes, like couscous with zucchini, or sweet potato and black bean tacos.  It’s nice not having to meticulously follow a recipe, or scour the cabinets for ingredients.

However, when I saw this recipe for Tomato Basil Sauce and Polenta in the June 2012 issue of Bon Appetit, I knew I had to try it.  The recipe combined many of my favorite ingredients, and I was also intrigued by the cooking process: To make the sauce, I would have to create a basket out of parchment paper.

I had never done this before, and frankly, I was a bit nervous at the prospect of cooking a sauce in paper.  Already, I have a love-hate relationship with the parchment paper roll, as it always seems to uncurl and spiral out of control when I’m ripping out a sheet.  There has to be a better way!!

But also, I knew that if I mastered this technique, it could open up a whole new way of cooking for me; I could move on to bigger things like oven-roasted fish, or even Dutch Apple Pie (believe it or not, you also can make this in a paper bag).

When I was reading the recipe, I somehow didn’t notice the half-page sidebar telling me to turn to page 109 for paper folding techniques. After searching for YouTube videos with step-by-step paper basket-making processes, I gave up.  I placed the tomato-basil mixture on one half of the paper, and folded the two 12″ sides together.

Then, I crimped the wider edges (24″) so the paper ressembled a little package.  I hoped for the best, but expected the worst…I was happy that the whole package sat on a metal baking sheet (in case of any explosions).

Luckily, my folding techniques worked, and when I opened the paper basket post-baking, a cloud of steam emerged.  The garlic, basil, and tomatoes all melded together to create a rich, fragrant sauce, and I found myself sopping up the juice with bread.  Honestly, I could have eaten the sauce alone, but the polenta cakes provided a nice, neutral base.

I wasn’t crazy about the polenta cake’s texture (the outside tasted a little too crisp, and the inside was a little too grainy), but overall I thought the corn flavor worked well with the tomato-basil sauce.  Grilled polenta might taste better than oven-baked, and if you really have an aversion to all things polenta, you can substitute pasta, couscous, or another grain-base.  The sauce would even taste good with fish or meat.

Polenta Cakes with Tomato Basil Sauce (from June 2012 Bon Appetit)

Ingredients

•5 tablespoons extra-virgin olive oil, divided
•1 16- to 18-ounce packaged cooked polenta log, cut into 1/2-inch rounds
•2 pounds cherry tomatoes (about 6 cups)
•7 garlic cloves, minced
•1 shallot, finely chopped (about 1/4 cup)
•2 teaspoons kosher salt
•1/2 teaspoon freshly ground black pepper
•8 large sprigs basil

Directions

•Arrange racks in upper and lower thirds of oven; preheat to 425°.
Line a large rimmed baking sheet with foil and brush with 1 Tbsp. oil.
Arrange polenta rounds on oiled sheet.
•Very coarsely chop (do not purée) half the tomatoes in a food
processor. Cut remaining tomatoes in half (quarter if large). Combine
tomatoes in a bowl with 4 Tbsp. oil and remaining ingredients. Toss to
coat.
•Stack three 24×12″ sheets of parchment paper on another baking sheet.
(Don’t use foil—the tomato acid will react with aluminum.) Spoon
tomato mixture onto one side of stacked parchment. Fold parchment
layers over mixture and crimp edges tightly to form a sealed packet.
•Place baking sheet with tomato packet on upper rack and sheet with
polenta on lower rack. Bake, turning polenta rounds once, until
polenta is light golden and tomatoes are saucy, 25–30 minutes. (You
can also cook polenta in a grill pan or on a charcoal or gas grill.)
•Spoon tomato sauce over polenta and serve.

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The Good Pie and Baileys’ Chocolate Bar

Posted on June 7, 2012 by Emily Wasserman

Margherita Pizza

Monday night, I went out to dinner and dessert with a bunch of my friends from high school.  The occassion was my friend Rachel’s birthday/graduation/new job, so as you can imagine, there was alot to celebrate.  It was also a reunion of sorts, as one of my friends (Anna) lives in Chicago, and Rachel lives in Washington, DC.

We started to toast Rachel’s recent accomplishments, but my friend Amanda also started toasting everyone else.  As it turns out, one of us is about to start a new job, the other is starting her final year of grad school, and I am about to start grad school in Chicago. It reaffirmed that being in your 20’s is a crazy time, full of change and new experiences…for better or for worse.  We all live farther apart, and meeting up for dinner requires complex scheduling and planning.  But we are also starting to become who we really are, and building new lives for ourselves.

I like that the night was a mix of new and old…at least for me.  I had never tried The Good Pie (the restaurant where we went for dinner), but I have wanted to for a long time.  It’s a Neapolitan Pizzeria near downtown St. Louis, and I can honestly say without any reservation that this is the best pizza I’ve ever eaten.  It even rivals the pizza I tried in Italy.

In true Neapolitan fashion, the pizzas come without sauce, and some of the pies even come without cheese.  They are baked in a fire-burning oven, and the crust is slightly charred but not burned.  I love the smoky aroma of the dough, and the soft and chewy crust.

Margherita Pizza

I ordered the Margherita pizza, which included melted Mozzarella cheese, fresh basil and juicy tomatoes.  I began to regret my decision to split a pizza and a salad after my first bite…

Pineapple Jarrito

I also tried a new drink at dinner, a “Jarrito.”  I had never heard of a Jarrito, but our waitress explained that Jarritos are popular Mexican sodas.  Why Mexican soda is being served in an Italian restaurant, I’m not sure…But the description was intriguing nonetheless. The sodas contain all-natural sugar, and come in flavors such as lime, pineapple, and grapefruit.  I’ve been craving pineapple juice, so I ordered the Pineapple Jarrito.

Pineapple Jarrito

Even though I’m not a big fan of soda, this drink was delicious.  The soda was bubbly but not too fizzy, and the best part was it actually tasted like pineapple.  I will say that the soda is very sugary, but it’s not the type of sweetness that makes you feel like you’re swallowing sugar cubes…It’s a bit lighter, and more subtle than, let’s say, Orange soda or Fanta.  The drink is cool and refreshing, and I can see why Jarritos are popular in Mexico (where the heat probably rivals that of a St. Louis summer night).

Because it was my friend’s birthday, the manager brought over a free appetizer. It consisted of warm, soft pieces of pizza dough with a medley of fresh vegetables on top: English cucumbers, tomatoes, long, ribbon-thin slices of zucchini, and radishes.  All the ingredients were fresh and crisp, and topped with a light sprinkling of olive oil.

Molten Chocolate Cake with Coffee Ice Cream

After dinner, we went to have dessert at one of my favorite restaurants, Baileys’ Chocolate Bar.  I’ve been to Baileys’ more times than I can count on one hand, and each time I fall in love with it all over again.  How can you not love a place where everything from salads to Martinis is made from chocolate?

I went to Baileys’ for dessert on my 21st birthday, and ordered the “Chocolate Inebriation,” which is essentially a large slab of chocolate cake with chocolate stout, bittersweet chocolate ganache, and a golf-ball sized scoop of cinnamon ice cream.  I also ordered a milk-chocolate martini.  If you can’t go all out on your 21st birthday, when can you?

Monday night, I was craving something warm, gooey, and chocolately…Something that would practically dissolve on my fork, and melt on my tongue.

Molten Chocolate Cake with Coffee Ice Cream

So, I ordered the Flourless Molten Cake, which comes with a scoop of Coffee Ice Cream on top.  It’s worth noting that while the other desserts on the menu have a one line description, this one has just a few short words.  Nothing can describe the rich chocolate decadence of this dessert…words are not sufficient.

All in all, it was a successful night.  I hope to visit The Good Pie again soon, and I know that I won’t be able to resist the Chocolate Bar for long…

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The Best Double Chocolate Cookies…Ever

Posted on May 31, 2012 by Emily Wasserman

Giant Double Chocolate Cookies

I have always been more of a dessert person than a regular food person.  Although times have definitely changed, and I now eat more than my fair share of vegetables, I wasn’t always like this…In fact, I don’t think I ate lettuce before the age of seven. And if I did, it was probably slathered in ranch dressing.

Among my favorite desserts are cookies.  They’re small enough so you can eat
more than one, and they last over the course of a few days.  My favorite kind incorporate chocolate chips, and so when I stumbled upon this recipe on one of my favorite food blogs, I knew I had to try it.

Dough for Giant Double Chocolate Cookies

The recipe warned that these would be big, dense cookies, and the author of the
blog even said that she had to eat one over a two day period.  I’m much more gluttonous, though, so even though each cookie weighed a whopping 4 ounces (it actually felt heavy in my hand), I knew after one taste that I would have to eat the whole thing….There would be no leftovers.

However, I do agree with the blogger that the cookies taste best warm…so you might want to warm them up in the microwave for 20 seconds the day after you bake them.  The chocolate chips will be melted and gooey, and the cookie will have a moist, brownie-like consistency.

Surprisingly, the secret, standout ingredient in this recipe is coarse salt. After your taste-buds are overwhelmed with sugar and chocolate, the salt will add an extra dimension, and contrast nicely with the more sugary flavors.

I made these cookies over the long Memorial Day weekend, and everyone from my
sister’s boyfriend (who eats everything) to my Grandmother (who doesn’t) loved them…And I guarantee that with one bite, you will love them, too.  They are truly the best double chocolate cookies…ever.

Giant Double Chocolate Cookies

Giant Double Chocolate Cookies (slightly adapted from Annie’s Eats)

Yield: 12 very large cookies
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed (yes, cold butter…don’t let it come to room temp)
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder (I used Ghiradelli’s)
2¼ cups all-purpose flour
¼ tsp. coarse Kosher salt
1 tsp. baking powder
2 cups semi-sweet chocolate chips and 1/2 cup dark chocolate chips

Directions:
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.  Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  Roll each portion of dough into a ball and flatten just slightly into a disc.  Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

Original Source(s): My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery

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PuraVegan: A Venture into Raw Food

Posted on May 28, 2012 by Emily Wasserman

Sweet Potato Pasta

Two years ago before I left for France, I needed a three-month summer job.  I had just graduated from college, and didn’t want to work in an office all summer.  So, my options were pretty much limited to retail and the food industry.  I, of course, chose food.

I worked at the local Cheesecake Factory, where I was responsible for plating desserts, carrying-out to-go orders, and manning the bakery’s cash register.  One of the first people I met (and the person who trained me in the bakery) was Leann.

During my first week on the job, I learned that cheesecake was the restaurant equivalent of water; it was everywhere, and everyone ate it.  Everyone, that is, except Leann.  Leann didn’t eat cheesecake, or even cheese…She was a vegan.

I only discovered veganism (?) during my junior year of college, and had never really met anyone who committed to this lifestyle.  While I could never be a vegan, I give people who are vegan alot of credit…It’s so hard to find viable food options, especially in a city where everything seems to be doused in cheese (or, as you perhaps saw from my last post, custard).

Since returning to St. Louis, Leann and I have met up a few times, and usually try new vegetarian/vegan venues.  This past Friday night, we tried “PuraVegan,” a restaurant near downtown St. Louis that specializes in 100%, raw vegan food.

I know, “raw” food doesn’t exactly paint the most appetizing image.  Perhaps some of you are picturing carrots with dirt on them, or turnips that still have their scraggly white roots.  Or maybe you’re just wondering what raw food even is.

As it turns out, raw food means food that is not cooked, processed, or heated.  Everything is served, well, raw, and some foods are dehydrated to create unique textures and flavors. For more information, click here.

I was somewhat hesitant to try raw food, simply because I like my food to be cooked…I can do without cheese or butter, but I usually sautée whatever I’m making in olive or vegetable oil.

However, I was pleasantly surprised by PuraVegan’s raw food.  Leann ordered the Enchiladas, which consisted of sunflower “beans,” avocados, pico de gallo, nacho “cheese,” and cabbage all rolled into corn tortillas.

Raw Enchiladas

Interestingly, my favorite part about this dish was the fake cheese…It tasted so real! And I was impressed that the dish managed to recreate the same flavors found in other Mexican food, without all the oil and fat.  There might have been a tad too much cabbage, but the other ingredients were fresh and well-proportioned.

Raw Enchiladas

I ordered the Sweet Potato Pasta, which was sweet potato “noodles” (i.e., long, skinny pieces of peeled sweet potato), crunchy celery, green onions, red onions, sunflower seeds, tiny, sweet currants, marinated mushrooms, and spinach.  All the ingredients were tossed with Asian-flavored spices and herbs, and the whole dish resembled one big salad.

Sweet Potato Pasta

As you can see, there’s alot going on in this dish.  I liked the mix of ingredients, although I was expecting (perhaps naively) that the sweet potato “pasta” would be pasta, and I didn’t really like the addition of the celery…It seemed a little out of place among the other ingredients.

I did, however, like the blend of spices and herbs, and I liked that when I finished eating, I didn’t feel stuffed, lethargic, or bloated…I just felt healthy.  And on a ninety-degree St. Louis summer night, I needed a lighter meal.

I’m not sure if I’m going to make raw food a regular part of my diet, but was happy that I at least gave it a try.  And next time I’m in the neighborhood, I might stop in and try the Pine Nut Ricotta Pizza…if PuraVegan can made noodles out of sweet potatoes, I have to see what they do to pizza crust.

Sweet Potato Pasta

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Concretes, Sundaes and Scoops: St. Louis Frozen Custard

Posted on May 27, 2012 by Emily Wasserman

Strawberry Shortcake Sundae from Mr. Wizard’s

Ever since I moved back to St. Louis from France, I feel like I’m re-discovering the city I grew up in…Especially in terms of food.  Many years have passed since I’ve eaten a hot dog or hamburger, and my stomach doesn’t have quite the same staying capacity for large, overflowing ice cream sundaes. But once in awhile, I still like to indulge in a few of my childhood favorites.  One food that I grew up eating, and will probably continue to eat for the rest of my life, is frozen custard.

Frozen custard is a time-honored St. Louis tradition.  It’s rich and creamy, but actually has less fat than ice cream.  You can get a scoop, a sundae, or you can get my personal favorite: a concrete.

A concrete? You may ask.  No, it’s not ground up sidewalk pavement with a spoon.  The word “concrete” refers to the phenomenon that occurs when the custard is blended with mix-ins.  After the custard and toppings are blended together, you can effectively turn the cup over, and the custard won’t fall out.  It’s a gravity-defying dessert.

There are many good places to choose from, but here are a few of my favorite frozen custard venues in St. Louis:

1.) Ted Drewes– Ted Drewes is probably the most famous local frozen custard shop, and is a veritable St. Louis institution.  It has been around since 1929, and serves up unique concretes and sundaes.

Ted Drewes

I always order the “All Shook Up,” a concrete that pays homage to Elvis by mixing peanut butter cups and bananas in vanilla custard.

Ted Drewes Concrete

2.) Spanky’s– I just discovered Spanky’s while reviewing local custard shops, but if you’re ever in South St. Louis County, this is one store you won’t want to miss.

Spanky’s Frozen Custard

Spanky’s is tiny in size, but has a huge selection of flavor combinations.  For my article, I ordered the “Cookie Monster,” which was vanilla custard topped with hot fudge, caramel, and cookie dough…Maybe not the lightest option, but if you want to go all out, this is the place to do it.

Cookie Monster from Spanky’s

3.) Silky’s– I’ve been going to Silky’s since I was little, and I used to order plain vanilla with rainbow sprinkles.  Nowadays, I usually indulge in their “Grasshopper” concrete, which mixes chunks of semi-sweet chocolate and mint syrup.  The mint flavor is very cool and refreshing, especially during hot St. Louis summers.

Silky’s Concrete

Grasshopper Concrete at Silky’s

4.) Fritz’s– I tried Fritz’s for the first time a few years ago, and have been hooked ever since.  Unlike the other three custard shops, Fritz’s creates a “Flavor of the Day” in addition to the standard chocolate and vanilla custard.  I always look forward to “Yellow Cake,” “Peach,” and “Cookie Dough.”

Fritz’s Concrete

5.) Mr. Wizard’s– Mr. Wizard’s doesn’t have the same name-recognition as Fritz’s or Ted Drewes, but it can still hold its own.

Mr. Wizard’s Frozen Custard

Like the custard at Spanky’s, Mr. Wizard’s custard is swirled from a machine (not scooped).  When ordering, you can choose between custard and yogurt, a variety of toppings, and also a few signature sundaes.  I get the “Strawberry Shortcake,” which is a “Mr. Wizard’s favorite.”  All sundaes are topped with mountain of whipped cream and a cherry.

Strawberry Shortcake Sundae from Mr. Wizard’s

This weekend when I went to get custard, every location was packed…Ninety-five degree weather and long weekends usually coincide with long lines and traffic. However, if you can brave the heat and crowds, the custard is well worth waiting for.

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Veggie Quinoa Casserole

Posted on May 24, 2012 by Emily Wasserman

Veggie Quinoa Casserole

I’ll never forget the first time I saw Quinoa.  While memorable, it wasn’t exactly love at first sight.  I was about seventeen years old, and my Aunt (who has a reputation for being more culinarily adventurous than the rest of the family) brought a box of it over to my house one summer when she was visiting.  It was meant for my sister, who is a Vegetarian, but for months, the Trader Joe’s box went untouched.  No one had heard of Quinoa, and thus, no one wanted to try it.

I eyed the box for a couple years, while it sat patiently on the second shelf of the pantry.  It was hidden behind more popular boxes of pasta and lasagna noodles, and I think most people in my family forgot it even existed.

But the summer before my Senior year of college, I was living at home and wanted to make lunch.  Maybe I was sick of the standard salad or sandwich, or maybe my curiosity had just gotten the best of me…But before I knew it, I had removed the box of Trader Joe’s Quinoa from the pantry, and was simmering the grains in a big pot of water.

Because I knew nothing about Quinoa, I only prepared it using water and salt.  Therefore, when I tried some fifteen minutes after it was done simmering, I thought it tasted like a watery, gelatinous blob.  The texture was interesting, but what could I do to make it taste like something?

My instincts led me to honey and raisins.  I stirred honey into the pot, and threw in a handful of raisins.  It tasted marginally better, but I think I only ate half of what I made.

It took me about three more years before I learned how to properly cook Quinoa.  Unlike pasta, which can often be passed off with just a sprinkling of cheese and olive oil, Quinoa needs some help.  Maybe some people eat it plain, but I think it tastes best when combined with other ingredients. Whether you boil the Quinoa in vegetable or chicken stock instead of plain water, or add fresh vegetables and herbs after cooking, it starts to take on limitless possibilities.

Veggie Quinoa Casserole

I’ve tried everything from Quinoa patties to a standard pilaf, but this recipe for Veggie Quinoa Casserole was the best one I’ve found in awhile.  It makes for great leftovers, and actually tastes better the day after (I found this out when I warmed it up in the microwave at work).  Tender, juicy asparagus, tangy tomatoes, and salty cheese are the standout ingredients, transforming Quinoa from a boring, tasteless blob into a delicious lunch or dinner option.

Yes, my Mom still pronounces Quinoa “Kwee-NO-nah,” and my sister compares the grain to bird food.  But I have become a believer, and enjoy using Quinoa in my cooking…especially during the summer, when I feel like eating lighter, healthier dishes.

I’m glad I opened the box.

Veggie Quinoa Casserole (adapted from Annie’s Eats)

Yield: 8-10 servings

Ingredients

2 cups uncooked quinoa
4 cups vegetable broth
4 oz. asparagus, cut into 1-inch pieces
1 cup baby spinach leaves, chopped
1 pint grape tomatoes, halved lengthwise
4 oz. Goat Cheese crumbles
2 oz. freshly grated Parmesan, divided

Directions

  • Preheat the oven to 400˚ F.  Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking.  Once cooked, set aside.
  • Add the asparagus to a small saucepan and cover with water.  Bring to a boil and cook just until crisp-tender, 2-3 minutes.  Drain well and set aside.
  • In a large bowl, combine the cooked quinoa, blanched asparagus, tomatoes and spinach with the Goat Cheese crumbles and half of the Parmesan.  Season with additional salt and pepper to taste.  Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer.   Sprinkle generously with the remaining Parmesan.  Bake for 20-25 minutes or until lightly browned on top.  Serve warm.
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