Archive for December, 2009

Chef Greg Brings “Lucky Foods” to New Years Eve Brunch

Thursday, December 31st, 2009

Your favorite chef, Greg Ziegenfuss, appeared on Channel 11′s noon show yesterday to show us all how to make our New Years Eve Brunch “Lucky”:

“New Years celebrations are normally festive, loud and usually involve a big glittery ball. However the celebrations would not be what they are without the varied culinary customs that myriad cultures bring to the party.

In Asian cultures, noodles represent long life. Tangerines and oranges represent luck and wealth.

In Spain and Portugal, people eat 12 grapes, one for each month as the clock counts down to midnight.

In Brazil, lentils are a symbol of prosperity so lentil soup or lentils and rice are prepared for the first meal of the new year.

In Central Europe, the tradition was to hunt a wild boar on the first day of the year which has carried over to the preponderance of pork products and ham. Another thought is that a pig roots forward indicating progress in the new year.

Cabbage is another good luck food because it is believed cabbage is representative of paper money and thus is eaten with the hope of a prosperous New Year.

In Northern European countries, a New Years tradition is eating Pickled Herring for luck in the new year.

The following menu for a New Years brunch was created with these culinary traditions and foods in mind.

Orange salad with grapes, spinach and Asian Vinaigrette
Black Eyed Pea Salad (see recipe below)
Rice salad with lentils
Asian pasta salad
Sliced Pork Tenderloin with red cabbage and apples
Smoked Salmon with classical garnishes (since no one likes pickled herring)
Corn Bread Madeleine’s

RECIPE: Black Eyed Pea Salad

1.5 gallons salted water
2 cups dried black eye peas
1/2 red bell pepper medium diced
1/2 yellow bell pepper medium diced
1 cup chopped green onions
1/2 minced jalapeno pepper
2 Tablespoons chopped cilantro
1 Tablespoon cumin
Zest of 1 lime
1/4 cup lime juice
1/4 cup extra virgin olive oil
Kosher salt and white pepper to taste

In a heavy sauce pot bring water and peas to a boil. Lower to a simmer for 20 minutes or until tender. Drain and rinse with cold water to cool. Drain peas thoroughly then toss with the remaining ingredients. Season with kosher salt and white pepper to taste. Prepare up to 24 hours in advance and a minimum of 2 hours for all flavors to blend.”

Sauce Announces Switch

Tuesday, December 22nd, 2009

Meriwether’s will become Bixby’s
By: Byron Kerman

The best thing about eating at Meriwether’s in the Missouri History Museum – the sweet view of Forest Park from the top-floor cafe – will stay the same. Soon, though, everything else will change.

After 10 years of using Patty Long Catering at Meriwether’s, the museum will switch to Butler’s Pantry, close its restaurant for a time, and open a remodeled and renamed eatery in March.

“The restaurant will be known as Bixby’s, after philanthropist William Bixby, ” explained Richard L. Nix Jr., president of Butler’s Pantry. “In the early 1900s, Bixby helped fund the original Missouri History Museum and served as its president. He collected a lot of valuable artifacts and left them to the museum, too.”

Bixby’s will serve lunch on weekdays and Sunday brunch. “It will be a destination restaurant,” Nix said. “Our chef de cuisine, Todd Lough, who was the executive chef at Busch’s Grove before he came to Butler’s Pantry, will be working seasonally on menu changes and featuring local products, including local food, wine and spirits.”

Besides furnishing a new menu for the main space, Butler’s Pantry will operate a secondary express area with extended hours. Between the Dec.31 closing of Meriwether’s and the early-spring opening of Bixby’s, a kiosk will provide food service at the museum.

For the full article visit the Sauce Magazine website.

Holiday Magic Recipes

Tuesday, December 8th, 2009

Watch Executive Chef Greg Ziegenfuss walk you through his recipe for Truffled Mushroom Soup on Great Day St. Louis.

Truffle Mushroom Soup

4 oz. Truffle Olive Oil
1 cup diced red onions
2 tablespoons minced garlic
3 cups stemmed julienne shiitake mushroom:
3 cups sliced crimini mushrooms
3 cups sliced oyster mushrooms
1 tablespoon dried thyme
2 tablespoons dried parsley
1 cup dry sherry
2 tablespoons truffle olive oil
¼ cup all purpose flour
2 qt. vegetable stock, chicken stock or low sodium chicken broth
1 cup heavy cream

Heat truffle oil in a large heavy bottomed pot over medium heat. Add celery and onions, sauté until opaque. Add all the mushrooms and the garlic and sauté until softened. Add the dried herbs and sherry, reduce in half. Add 2 tablespoons more oil and flour. Stir so as not to burn or clump. Gently whisk in stock, bring to a boil, lower to a simmer until mushrooms are tender and flour cooks out (approximately 15 minutes). Add heavy cream and season with kosher salt and white pepper to taste. Puree with a hand held submersible blender or in batches in a blender.

Serves 8. Garnish with lightly sautéed sliced mushrooms, a sprig of fresh thyme and a drop of truffle olive oil.

1414 Park Avenue, St. Louis, MO 63104 / Phone: (314) 664-7680 / Fax: (314) 664-9866