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shannoninstlouis's Profile

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Pronounciation help-sable

As in the crumbly French cookie. And what about pate sablee? I know how to make it, I just don't know how to say it.

Pairing for pork cheeks

Actually, I was thinking of adding a little gremolata to finish, because I think it may need a little citrusy kick somewhere. Now I am wondering about braising in white instead of red. If that is the way to go, then I think I would add a little tomato somewhere.

Nov 24, 2008
shannoninstlouis in Wine

Pairing for pork cheeks

Hi everyone. I am the OP here with a little recipe update. Here's the white bean soup recipe. The duck will be more of a garnish than a main ingredient.
http://www.epicurious.com/recipes/foo...

And as for the pork cheeks and farotto, I don't really have a specific recipe. I plan to sear the cheeks, then saute a mirepoix, then do a low and slow red wine braise (as if there's any other kind of braise, I guess). The farotto (farro risotto) will have some nuts and maybe dried cherries.

Nov 23, 2008
shannoninstlouis in Wine

Pairing for pork cheeks

I am begging for wine pairing assistance with two dishes.

One, a fairly standard white bean soup with bits of duck confit and..
Two, pork cheeks braised in red wine served with a farotto.

These are two courses of the same dinner. The budget calls for $30 or less, per bottle. I'd love something a little obscure and/or unusual.

Thanks to anyone with ideas.

Nov 17, 2008
shannoninstlouis in Wine

Just have to share this recipe for Cowboy Candy...

I made this recipe for a party last night and it was a big hit. I just ladled the peppers over a log of goat cheese and served with some crackers. Thanks for the recommendation!

Nov 02, 2008
shannoninstlouis in Home Cooking

Substitute for Verjus?

I'm planning to make Suzanne Goin's Pancetta Wrapped Trout this weekend which is accompanied by a verjus sauce. It seems there must be some mysterious run on verjus in my city because all the stores I've called are out of stock.

The recipe calls for the verjus to be simmered along with some red grapes and shallots, then pureed with cold butter and lemon juice.

Can anyone suggest a substitute? I won't have time to mail order!

Oct 23, 2008
shannoninstlouis in Home Cooking

Farro Risotto with Asparagus and Fava Beans

I have found farro at Whole Foods here in St. Louis.

Jun 08, 2008
shannoninstlouis in Recipes

MOM & POP ITALIAN RESTAURANT - STL

It's Trattoria Branica.

Authentic Italian Lunch in St. Louis

Stellina Pasta is somewhat close to the hill and definitely foodie oriented. They make their own pasta and it changes daily. It's tiny and more on the casual side. It's truly not an "authenically Italian" place as they have a lot of sandwiches and salads but the pasta is very good.

You might try Trattoria Marcella, although I don't know if they are open for lunch. That might be a better fit to your request, although personally, I prefer Stellina. They are, however, two different experiences.

Pairing for pasta with radicchio

Okay. I am obviously such a doofus.

Apr 17, 2008
shannoninstlouis in Wine

Pairing for pasta with radicchio

Are there any red wine options that anyone could think of?

Apr 17, 2008
shannoninstlouis in Wine

Where to eat in St. Louis

I'm no expert by any means, but I believe "St. Louis style" refers to the cut of the ribs, rather than the style of the rub or the sauce.

Where to eat in St. Louis

Well, our latest claim to fame is that one of our local chefs will be on the Food and Wine list of best upcoming chefs. His name is Gerard Craft and the restaurant is called Niche. However, it is neither a ethnic restaurant nor a good old fashioned bar/restaurant, as you've specified above.

I like Atlas and Terrene which are in the Central West End. They are a bit more neighborhoody than Niche. In terms of good old fashioned bar and restaurant type places, a lot of people like Iron Barley.

Pairing for pasta with radicchio

I'll be serving a main course of pasta with wilted radicchio and bacon. Can anyone give me a start on what would pair well with this? Radicchio is quite bitter if that's a start and the pasta has a bit of cream mixed in.

Apr 16, 2008
shannoninstlouis in Wine

Lucas Park Grille in STL? Bar Italia in Clayton?

I went to Bar Italia a few weeks back and didn't have any problems with the food. I did feel the decor was a bit shabby.

What made you smile last night?

Last night I made orecchiette (sp?) carbonara from Sunday Supper at Lucques for 1 new friend and 2 old friends. It's so simple but very satisfying. We drank it with a valpolicella and all smiled.

Lucas Park Grille in STL? Bar Italia in Clayton?

Well, first off, Bar Italia is in the Central West End, not Clayton, if that makes any difference. Lucas Park Grill is in the city on (or near?) Washington Ave.
They're too totally different atmospheres. IMHO Lucas Park has a trendier vibe with more regional American choices on the menu. Bar Italia has been around for a long time and I like the food a lot. It's Italian (duh) but not American-Italian like so much here is. I like the owners and the patio is great. Between the two, I'd go for Bar Italia, but I'm not a 20-year old college girl. They're both nice places.

Impressing the client in St. Louis

I think it's Il Bel Lago or some close approximation. There was allegedly some flap with the Bellagio casino in LV. I think for impressive you might also try Atlas in the Central West End.

Private Dining in St. Louis

Do you mean a private room in a restaurant? If so, give us a little more to go on, approximate location, budget, etc.

STL: Sat night dinner rec?

Or Stellina Pasta close to Hampton and Watson. Not as funky, but really good.

Homemade Lime Curd storage questions

I have a bunch of key limes that I need to zest and obviously, I don't want to waste the juice. I hope to make it into lime curd to use for a party in about a month, but I don't know if the curd will keep that long? I guess the other option is to just store the lime juice until closer to the day of the party, but how best to keep the juice fresh for that long? I am grateful for any input.

Mar 19, 2008
shannoninstlouis in Home Cooking

Lamb Sausage Pizza-Lebovitz

Has anyone made this lamb sausage pizza? I found this recipe of David Lebovitz's and it sounds good,but I'm wondering about the cocoa nibs.

http://www.davidlebovitz.com/archives...

Mar 15, 2008
shannoninstlouis in Home Cooking

looking for new restaurants in st louis city to try tonight

How about Stellina Pasta near Hampton and Watson? It's tiny and on the casual side, so I don't know if that will meet your definition of a "special dinner," but they're good with kids and the food is excellent.

STL: need many recs.

Don't forget about Atlas! Great food in a neighborhoody type feeling place. It's in DeBalivere right close to the Chase.

would like to buy local beef/pork in st louis city

You should definitely go to Local Harvest Grocery.

Snacks for Teachers' Lounge

Okay. I am the OP here and it seems a bit of clarification is in order. At my daughter's elementary school, parents voluntarily sign up at the beginning of the school year to supply treats to teachers. You can sign up for one week during the year and provide snacks for as many days in that week as you wish. You just drop the snacks off in the teachers' lounge. It is organized through the PTA. We also do an entire staff appreciation luncheon in the spring.

Feb 15, 2008
shannoninstlouis in Home Cooking

Snacks for Teachers' Lounge

I was thinking about scones. They would be a little different than the norm, I'm sure.

Feb 12, 2008
shannoninstlouis in Home Cooking

Snacks for Teachers' Lounge

Next week is my week to provide snacks for the teachers at my daughter's elementary school. Here are the parameters:
-I need to be able to drop it off in the morning and leave it all day.
-I need to leave about 3 dozen items.
-It is the dead of winter where I live.

A lot of people do bagels and cream cheese, doughnuts, etc. Any interesting ideas out there? Sweet or savory is fine.

Feb 12, 2008
shannoninstlouis in Home Cooking

Short ribs

If you do make the Goin recipe, I'd advise making it a day ahead so the sauce can chill overnight and you can degrease it.

Feb 12, 2008
shannoninstlouis in Home Cooking

Cloudy Chicken Stock

I always thought the jelly-like consistency was a good thing, a sign that you had cooked it long enough to get all the flavors out. My daughter always calls it "chicken jello."

Feb 12, 2008
shannoninstlouis in Home Cooking