https://smallcirclerecipes.com/blog daily 0.75 2021-09-02 https://smallcirclerecipes.com/blog/matchacheesecake monthly 0.5 2024-08-21 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/bc7a5bed-17e9-4b3a-a2a9-92e2145bbf2d/20240809_ShimonOtsuka-2790-2.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka - Meet Shimon Otsuka Pastry Chef | St. Louis Born and raised an hour from Tokyo, Japan, Shimon has followed his passion for pastry from a very young age. Shimon remembers spending countless hours in the kitchen teaching himself how to bake pouring over his favorite cookbooks and diligently helping is mother and father in the kitchen. At the age of 17, he apprenticed at a pastry shop under a well-known pastry chef - Shinpei Asada. He was hired full-time shortly after starting and worked his way up at the bakery over the course of five years, before deciding to move to the United States. In St. Louis, Shimon would eventually help lead the bakery for acclaimed pastry chef Nathaniel Reid before moving on to open his own chocolate brand - NOMIS. Shimon has since rebranded and is currently working on a new concept, ENN, a bakery with European and Asian influence. The name ENN comes from the Buddhist Zen philosophy Enso, meaning circle of life which represents connection and community - a core focus of his new project. Shimon explains, “I believe there is more to my career than just making cakes. Engaging and having meaningful relationships with customers is what inspires and motivates me to be the best at what I do.” Be sure to follow along at @enn_by_shimon https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/5751cfb8-6254-4c18-b430-81fee7793467/20240809_ShimonOtsuka-2580.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/49ebb66f-dd59-4408-bc92-8bf6d8c2c29f/20240809_ShimonOtsuka-2611-2.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka - Matcha Basque Cheesecake Recipe By Shimon Otsuka https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1724083692808-R8VKKC19GM0YXRD9NQ7O/20240809_ShimonOtsuka-2648.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1724083697272-7P0BLTCWETXKNBB0LVKD/20240809_ShimonOtsuka-2665.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1724083688500-Z0O4CZS9PPASA0O8EOJY/20240809_ShimonOtsuka-2657.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1724083710840-WHZIS7EQS34TIEXEXFXA/20240809_ShimonOtsuka-2676.jpg Blog - Matcha Basque Cheesecake | Shimon Otsuka https://smallcirclerecipes.com/blog/damnfinehandpies monthly 0.5 2021-09-03 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630594011615-741BAIM2C4PE03M4UFAI/Madeline_Hissong-2805.jpg Blog - Chef's Spotlight: Madeline Hissong - Damn Fine Cilantro Sauce By Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630590228095-WR9PWGQIBTXB9AP06X8L/Madeline_Hissong-2876.jpg Blog - Chef's Spotlight: Madeline Hissong - Meet Madeline Hissong Chef / Owner | Damn Fine Hand Pies. When we were first introduced to chef Madeline and her delicious hand pies she recalled a period of her life where she was living a nomadic lifestyle throughout the Western United States while working at resorts in Yellowstone National Park. She was always on the go and her hand pies were the perfect savory or sweet treat you could always take with you on the road. Damn Fine Hand Pies - her new business debuting at the Tower Grove Farmers Market, is an ode to that period in her life of nomadic living. This experience would eventually lead her to St. Louis and into some of the best restaurant kitchens in the city. Most recently, Madeline could be found at Knead Bakehouse. Her impressive list of stops also includes time with the Niche Food Group family at Pastaria, Sardella, and Brasserie, the delicious southern style restaurant Juniper, and at the acclaimed Vie in Chicago. These stints helped Madeline make a name for herself. She was recently featured in Sauce Magazine on their “2021 Ones to Watch” list in early February. With her new venture Madeline will tell you that she’s traded the pro-kitchen for the home-kitchen, but that hasn’t held back her passion for culinary innovation! On our most recent visit chef Madeline allowed us to try an amazing caramel popcorn recipe she’s perfecting and a special batch of carbonated fruit sure to cure even the hottest summer woes. Side note, we are now addicted to carbonated fruit -thanks chef! Like so many individuals working in the restaurant and hospitality industry chef Madeline was directly effected by the realities of the COVID-19 pandemic. Her experience overcoming these challenges and the uncertainty of employment during COVID-19 lockdowns helped ignite her passion for entrepreneurship and lead to the formation of Damn Fine Hand Pies and her booth at the Farmers Market - where she sells each week! Follow more of Madeline’s adventure @damnfinehandpies. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630590167469-U8PE1D1V6GVA58US14PX/Madeline_Hissong-2790.jpg Blog - Chef's Spotlight: Madeline Hissong photos by: R.J. Hartbeck https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596603534-6C5R8PHPIEAA6WWT2RYC/Madeline_Hissong_2021-3160-3.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596738716-3Y6LYQD6FQ2CWA72OU8D/Madeline_Hissong_2021-3169.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596763458-5D8OKGH1OHVHA3US5XXH/Madeline_Hissong-1354.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596739452-LG7LXJ4Y5NF55PL74JU2/Madeline_Hissong-1361.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596715150-21X9I56F0KGO8880M4J1/Madeline_Hissong-1344.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596751628-YKGPXG3URSFG3O72ST89/Madeline_Hissong-1368.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596708747-6M1VRYDZ4ELEP6ZFKPWA/Madeline_Hissong-1414.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596773141-YV7UIQZRARM6JKWU1CDJ/Madeline_Hissong-1421.jpg Blog - Chef's Spotlight: Madeline Hissong https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1630596752270-9X792QXQ0TSSPRN5LN8S/Madeline_Hissong-1348.jpg Blog - Chef's Spotlight: Madeline Hissong https://smallcirclerecipes.com/blog/tangsuyuk monthly 0.5 2024-08-19 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1597363941509-U1XK37N6XAWHQXXXSEV6/SmallCircle_Content-8645.jpg Blog - Tangsuyuk | Heidi Hamamura - Meet Heidi Hamamura Sushi Chef | St. Louis Club. Growing up Heidi’s family loved Tangsuyuk so much that she made it her mission to really perfect this dish later in life. She remembers it as something her grandma would always prepare for large groups and one of her favorite staples on the menu at Mandarin House. Heidi brings a veteran pedigree to her technique and love of cooking. She is currently the resident Sushi Chef at the St. Louis Club. As an executive chef, Heidi helmed her own kitchen at GSF in the Delmar Loop and added to their menu full of local favorites. Her incredible“No Boarders” Popup series also facilitated memorable culinary collaborations. When you talk to Heidi, she is quick to always give credit to those who have helped her in this journey, a nod to her time spent under some of St. Louis’ culinary elite - like Chef Ben Grupe (Small Circle Issue 1) Heidi has even staged at the French Laundry, putting her in a small club which she described as an “if you know you know” type of experience. Heidi’s Tangsuyuk recipe uses simple techniques to elevate each flavor inside. This incredible Chinese and Korean dish culminates in a bright and delicious family meal. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1597253770531-NISM0A75EC3ZWOQ1QCXU/Tangsuyuk+%285+of+5%29.jpg Blog - Tangsuyuk | Heidi Hamamura photo: Paige McDonald https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1597254285901-QW14SC5G0F2KM36ZZ7YR/Tangsuyuk+%282+of+5%29.jpg Blog - Tangsuyuk | Heidi Hamamura - Tangsuyuk Recipe By Heidi Hamamura https://smallcirclerecipes.com/blog/pozole monthly 0.5 2020-08-04 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1581461867767-GBQ78NPUMVB5679T644S/YOURS_POPUP_SC-2000.jpg Blog - Pozole | Dan Brewer & Sarah Morrisse Red Pozole https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1575655564289-PWWPNTFG51A5S4B2T2H6/Dan_2019-2015-3.jpg Blog - Pozole | Dan Brewer & Sarah Morrisse - Meet Dan Brewer and Sarah Morrissey Dan Brewer is a full-time chef and instructor for the Department of Nutrition and Dietetics at Saint Louis University. He is best known for his Missouri sourced MOFU Tofu brand, which he recently closed, to focus on his growing family and his work at SLU. Dan oversees the kitchen at the Fresh Gatherings Cafe - a student-run dining option on the SLU Medical campus that focuses on local farm-fresh cuisine. It’s at SLU where he met Sarah Morrissey, a standout student in the Nutrition and Dietetics program. Sarah spent her time as an undergraduate and graduate nutrition student managing at Fresh Gatherings Cafe. After years of cooking together, the pair has found they share similar ideas on the fundamentals of food and how to feed people with sustainably sourced ingredients and great flavor. You can follow Dan and Sarah’s popup project for future updates @_y_o_u_r_s on instagram. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1581462445359-BS8XLGEZU0BDCXUCQFQE/YOURS_POPUP_SC-1974.jpg Blog - Pozole | Dan Brewer & Sarah Morrisse - YOURS | POZOLE RECIPE By Dan Brewer & Sarah Morrissey https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1581307140942-HGGR8RS2LDERR8DTUOXC/YOURS_POPUP_SC-1854.jpg Blog - Pozole | Dan Brewer & Sarah Morrisse https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1581307014690-B1J8M5KKRJSSD16SIPWY/YOURS_POPUP_SC-1831.jpg Blog - Pozole | Dan Brewer & Sarah Morrisse https://smallcirclerecipes.com/blog/katieparla monthly 0.5 2020-08-04 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229791093-VAZGG2G14YQSTB9YWSP7/Katie_Parla-3076.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229047620-OK7TRZL79ID9350Z9QFP/Katie_Parla-2925.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229083753-294VJUV5G907FA75XYJE/Katie_Parla-3379.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580829961227-IZ8UWXW1KDFT1NBCRBN4/Katie_Parla-3238.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229223165-11N3S00XNVQSOHTQ3E4L/Katie_Parla-3124.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580830087540-5F73OK9MCPM2V05BJ9JY/Katie_Parla-2651.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229479902-W7FYEHP6F8F6SQ212DH1/Katie_Parla-3038.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229666326-8M8COTJ65GCL6OMFOHQH/Katie_Parla-2932.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229569812-MET0VPSWBNZPATXKLFLF/Katie_Parla-2788.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580229910563-WGSM58OHCHEGCYT9WVLF/Katie_Parla-3453.jpg Blog - PHOTOS: Katie Parla at Sardella. - Katie Parla Is a cookbook author based in Rome. When not developing cookbooks, Katie writes regularly for some of the best food publications in the world. Food from the Italian South celebrates the rustic and romantic dishes of southern Italy, it’s a beautiful cookbook with historical and cultural insights from Katie pared with original recipes ready to jump from the page right to your plate! https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580829870220-RXZQ38EWVTMBMDHQBT86/Katie_Parla-3220-2.jpg Blog - PHOTOS: Katie Parla at Sardella. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1580228838203-CXK0YC2RVZO6S57GA067/Katie_Parla-2773.jpg Blog - PHOTOS: Katie Parla at Sardella. - “Food from the Italian South” Katie Parla at Sardella. https://smallcirclerecipes.com/blog/stagbeer monthly 0.5 2020-08-04 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1579195417527-APA0WFECU69UXINPR7MS/STAG_SmallCircle_2019-9383.jpg Blog - Eat, Drink, & Be Bold with Stag Beer. - Winter Salad with Stag Vinaigrette For the dressing: Ingredients ¼ cup + 2 Tablespoons Stag Beer 2 Tablespoons minced shallots 1 Tablespoon maple syrup 1 Tablespoon whole grain mustard 2 Tablespoon balsamic vinegar ¼ cup olive oil 1 teaspoon fresh thyme Instructions In a small saucepan, bring Stag to a boil and allow to reduce by half, about 7 minutes. While waiting for it to reduce, feel free to sip on what’s left in the can. Once reduced, let it cool slightly. Meanwhile, sautée shallots until browned. Let cool slightly. While still warm, whisk in whole grain mustard and maple syrup, stir to combine. In a dressing bottle or bowl, combine cooked shallots, mustard, and syrup mixture with olive oil, balsamic vinegar and fresh thyme. Finally, add reduced beer and combine well. Salad Ingredients 2 pears, cored and sliced 2 cups butternut squash, in 1-inch pieces 2 Tablespoon unsalted butter, melted ½ tsp each: cinnamon, paprika, cumin, salt ¼ cup pomegranate seeds 3 cups mixed field greens, washed ¼ cup roasted pumpkin seeds Goat Cheese Instructions To prepare squash, toss with 2 tablespoons melted butter. Sprinkle with cinnamon, paprika, cumin and salt and toss again to coat evenly. Roast seasoned squash on a baking sheet at 400 degrees for about 20 minutes, until fork-tender and starting to caramelize. Remove from oven and allow to cool slightly before building the salad. To assemble the salad, toss greens in Stag dressing -- reserving some dressing to drizzle at the end. Top the greens with roasted squash, pear slices, pomegranate seeds and pumpkin seeds. Add crumbled goat cheese to the top and finish with a drizzle of vinaigrette. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1579554577167-U0B8Y1ZZJGMLGV28CX3C/STAG_Carmel-0170.jpg Blog - Eat, Drink, & Be Bold with Stag Beer. - Stag Caramel Sauce Ingredients 2 cups white sugar ¼ cup Stag 1 stick (8T) unsalted butter, cut into pieces, at room temperature 1 cup heavy cream, room temperature Instructions In a medium sauce pan, combine sugar and Stag. Heat gently over medium heat until smooth. Then carefully raise the heat to medium-high and get it simmering. This is a bubbly brew! So don’t go too far -- when the mix gets too bubbly and is about to spill over, remove it from the heat to allow it to relax a little before returning it to simmering. Allow to simmer for about 20 minutes, until it’s a rich golden, amber color. Remove from heat. Add butter in pieces and stir to melt. Mix in cream and return to heat. Stir over heat for about 5 minutes to thicken. Let it cool slightly to thicken even more. Drizzle sauce over vanilla ice cream, apple pie, or eat it by the spoonful. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1579559087948-29NC5Y7RNMBGW10KDCEU/SmallCircleIssue2-5441.jpg Blog - Eat, Drink, & Be Bold with Stag Beer. - Stag Michelada with Smoky Chili Salt 8 servings Ingredients 1 32-oz. bottle chilled Clamato, or Tomato Juice (about 4 cups) 2 16-oz. cans chilled Stag 1/2 cup fresh lime juice 1 1/2 teaspoon Worcestershire sauce 1 teaspoon hot sauce (such as Cholula) 1 teaspoon Maggi Seasoning (or soy sauce) Chili Salt: 2 Tbsp. kosher salt1/2 tsp. chili powder ⅛ tsp. Smoked paprikaLime wedges (for serving) Instructions In a large pitcher, combine Clamato, Stag, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning. Stir to combine. Add more lime juice or hot sauce to your liking. On a small plate, mix salt and chili powder. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges. Serve and enjoy! https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1579195178266-751T8CY2T01N8OESV6B4/STAG_SmallCircle_2019-9547.jpg Blog - Eat, Drink, & Be Bold with Stag Beer. - Pumpkin & beer cheese soup with popcorn Serves 4 Ingredients 2 Tablespoons extra virgin olive oil 1/2 yellow onion, diced 1 large leek, thinly sliced and well-rinsed 2 garlic cloves, minced 2 carrots, peeled and diced 1 rib celery, diced 2 1/2 tablespoons minced thyme 1 (12 ounce) can Stag 2 cups chicken broth 1/4 cup unsalted butter 1/3 cup all purpose flour 2 cups whole milk 1 can pumpkin puree 4 cups shredded sharp cheddar cheese 1 tablespoon lemon juice 1 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/4 teaspoon ground nutmeg salt and pepper to taste Freshly-popped popcorn for serving. Toss with salt and Old Bay seasoning for extra kick! Instructions In a medium pot, add olive oil and cook onions and leeks over medium-high heat until softened and onions become translucent, 3-4 minutes. Add garlic, sliced carrots and celery and season with salt and pepper to taste. Sautée for 4 to 5 minutes, then stir in 2 tablespoons thyme. Add beer and broth and simmer for 8 to 10 minutes, until vegetable mixture is fork-tender. Remove from heat and set aside. Next, add butter to a medium pot and melt over medium heat. Whisk in flour gradually to form a roux, then continue to whisk for 2-3 minutes to cook the flour. Whisk in milk slowly, continuing to whisk until there are no lumps and the mixture thickens. Add pumpkin puree and stir until smooth. In a mixing bowl, toss cheese together with lemon juice. Add it to the milk and pumpkin mixture, then stir until cheese sauce is smooth. Add mustard, smoked paprika, nutmeg and salt and pepper to taste. Combine cheese mixture and broth mixture in a blender and blend until smooth (Or, leave combined in one pot and blend with an immersion blender). After blending, pour mixture back into a pot and simmer for 3 to 4 minutes or until soup thickens slightly. Stir in remaining ½ tablespoon of thyme and adjust seasonings to taste. Ladle soup into bowls and top with freshly-popped popcorn, serve immediately. https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1579194996244-5PO0YHY6D6MPS9NZOOUX/STAG_Carmel-0064.jpg Blog - Eat, Drink, & Be Bold with Stag Beer. - Stag can chicken with buttermilk brine Ingredients 1 whole chicken, giblets removed, rinsed 1 quart buttermilk ¼ cup hot sauce, such as Crystal 2 Tablespoon kosher salt 2 Tablespoon cracked black pepper 1 (12 ounce) can Stag Instructions After rinsing your chicken, place in a bowl. Combine the hot sauce and buttermilk, then pour over chicken. Let the bird brine for a bit, no less than 1 hour, no more than 4 hours. Next, pull your chicken out of the brine and dry it off with some paper towels. Mix your salt and pepper together and sprinkle all over the bird, inside and out. Carefully cut off the top of your Stag can off. Pour half of the beer out (or drink it!). Heat your grill to medium high, and set it up for indirect heat. Place your opened beer can in a foil pan large enough to catch chicken drippings while you grill. This prevents flame-ups that can scorch your bird. Carefully set your chicken over the beer can, inserting the can into the open cavity. The bird will be upright. Cook your chicken for about 1 hour, until internal temp measures ~155 degrees. You don’t want to eat the bird until it reaches 165 degrees, but it will continue to cook for a few minutes after you remove it from the grill. https://smallcirclerecipes.com/blog/crabcausa monthly 0.5 2020-08-04 https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1569442174069-HFSW61W5J8BO42KIC8DE/SmallCircle_OnlineRecipe-8527.jpg Blog - Crab Causa | Andrew Enrique Cisneros - Crab Causa Recipe By Andrew Enrique Cisneros https://images.squarespace-cdn.com/content/v1/5c7c09db797f746774d31a4d/1569443299248-OZR6OFRW3KM4U07UT7MO/SmallCircle_Content-8645.jpg Blog - Crab Causa | Andrew Enrique Cisneros - Meet Andrew Enrique Cisneros Chef de Cuisine at Tempus. Andrew comes to us already having spent time in some of St. Louis’ most celebrated kitchens including the St. Louis Club in Clayton, Elaia, Privado, and Dia’s Room at Cinder House. Andrew introduced us to this amazing Peruvian dish that is a classic at home recipe from his childhood. He describes crab causa as a layered potato salad dish served cold and normally prepared family meal style in a casserole pan or large serving tray. 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