My friend is obsessed with strawberry Pop-Tarts, so I made a giant one for his birthday. I tinkered with the filling, including freeze-dried strawberries gave it more tartness than you get from the grocery-variety toaster pastry, and this version has a lovely, flaky pastry crust. Kids and adults alike devoured this! If you like sweet and tart, this is the recipe for you.

This is my final article for Sauce Magazine. I am leaving St. Louis after nine years living here and five years writing for this wonderful magazine, which has been the highlight of my time here. Thank you to everyone who has read my recipes or tried them. I love you all!

Giant Strawberry Toaster Pastry
Adapted from a King Arthur Flour recipe 
1 9-by-13-inch pastry

2 cups all-purpose flour
¼ cup plus ½ Tbsp. granulated sugar, divided
1 tsp. kosher salt
1 cup (2 sticks) butter, cut into small pats
2 Tbsp. milk
1 beaten egg
4 oz. frozen strawberries
2 tsp. cornstarch
2 tsp. lemon juice
2 tsp. plus a splash of vanilla extract, divided
2 oz. plus freeze-dried strawberries
¼ cup plus 1 Tbsp. warm water, divided
½ cup powdered sugar
Sprinkles, for decorating

• Prepare the crust by mixing the flour, ½ tablespoon granulated sugar and salt together in a large bowl. Use your hands or a pastry blender to mix in the butter, egg and milk into a cohesive dough. Do not overmix. 

• Divide the dough in half and wrap in plastic. Refrigerate at least 2 hours or up to 2 days. 

• Meanwhile, in a small saucepan over low heat, combine the frozen strawberries, the remaining ¼ cup granulated sugar, cornstarch, lemon juice and 2 teaspoons vanilla and stir occasionally until the sugar is melted and the strawberries are soft. 

• Transfer the mixture to a blender and add the freeze-dried strawberries. Pulse a few times, adding up to ¼ cup water to loosen the mixture slightly until it reaches a paste-like consistency. Taste and adjust as needed, but keep the filling on the tart side. 

• Remove the dough from the refrigerator and let rest 15 minutes. Line a 9-by-13-inch sheet pan with parchment paper. 

• On a lightly floured work surface, roll out the two dough rounds into 2 9-by-13-inch rectangles ¼-inch thick. 

• Place 1 rectangle on the sheet pan. Evenly spread the filling across the dough, then place the second dough rectangle atop the filling, covering it entirely. 

• Use a fork to press down all sides of the dough to seal the edges, then prick the top to allow steam to release while baking. Refrigerate at least 30 minutes. 

• Preheat the oven to 350 degrees.

• Bake 30 to 35 minutes, rotating once halfway through to ensure it bakes evenly, until the edges are golden-brown and the top is browned. Let cool completely. 

• Make a glaze by stirring together the powdered sugar, the remaining 1 tablespoon warm water and a splash of vanilla, adding more water as needed to loosen or more powdered sugar to thicken. The glaze should set once it cools. 

• Spread the glaze evenly atop the pastry. Garnish with powdered freeze-dried strawberries or sprinkles. Let cool before serving.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion. 

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English muffins are surprisingly easy to make, and once you do, it will be hard to go back to the store-bought variety. These are soft, fluffy and sturdy enough to hold many toppings. We ate these as closed sandwiches, open sandwiches and toasted with fresh jam. They’re great to store in the freezer and pop out for a cozy brunch when you have visitors.

English Muffins
Adapted from a King Arthur Flour recipe
16 muffins

1¾ cups warm milk
1 Tbsp. instant yeast
4½ cups flour
3 Tbsp. melted butter
1 large egg, beaten
2 Tbsp. sugar
1¼ tsp. kosher salt
½ tsp. freshly ground black pepper
Semolina, for dusting

• In the bowl of a stand mixer fitted with the dough hook, gently whisk together the milk and yeast. When the mixture starts to bubble, whisk in the flour, butter, egg, sugar, salt and pepper.

• Knead the dough about 5 minutes on medium speed. The dough will be very soft and eventually start pulling away from the sides of the bowl.

• Spray another large bowl with nonstick spray. Gather the dough into a ball and place in the bowl. Cover with a kitchen towel and let rise about 2 hours, until it is puffy.

• Evenly split the dough into 16 balls, then lightly flatten them with your hands. Sprinkle a large skillet or stovetop griddle with semolina, then place the dough balls in the skillet (they can touch slightly, if needed). Sprinkle more semolina atop the dough. Cover with parchment and let rest 20 minutes, until they rise again. 

• Preheat the oven to 350 degrees.

• Place the skillet on the stove over medium heat and let the muffins cook about 9 minutes on each side, until golden brown.

• Transfer the muffins to a large baking sheet and bake 10 to 15 minutes, until the inside is cooked through. Gently open 1 muffin to check the doneness, using a fork instead of a knife to keep the flakiness of the muffin intact.

Savory Sandwich
Slice an English muffin in half. Slather cream cheese on one half and top with everything bagel seasoning. Spread the other half with the spicy mustard, then top with an over easy egg, prosciutto and spinach. Sandwich and serve.

Sweet Snack
Slice an English muffin in half. Spread both sides with whipped cream cheese and your favorite jam. The black pepper in the muffins adds a spice component that pairs nicely with the sweetness of fruit.

Grilled Cheese Muffin
Slice an English muffin in half. Flip the two sides of the muffin so the insides are on the outside. Spread one side with mayonnaise and one side with spicy mustard, then top with two slices of your favorite cheese. Place the muffin in preheated skillet over medium to medium-low heat. Use a heavy skillet to press the sandwich and until the cheese melts completely. Serve.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion. 

The post Recipe: English muffin sandwiches, three ways appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

I never liked scones until I met Kaylen Wissinger, owner of Whisk: A Sustainable Bakeshop. Her bakery on Cherokee Street makes some of my favorite savory and sweet scones. I also like her portioning method: dropping them on the baking sheet in rough balls, rather than trying to flatten and cut them. She uses an ice cream scoop, but I prefer to use my hands.

These are buttery and crunchy on the outside and soft and fluffy on the inside. There are ribbons of chocolate throughout each one. Using roughly chopped chocolate instead of chocolate chips will give you far better chocolate distribution throughout the scone.

Scones are best eaten the day they are made, so only bake what you can eat in a day and freeze the remaining dough for another time.

Chocolate Chunk Drop Scones
Adapted from a Smitten Kitchen recipe 
8 large scones or 15 mini scones

3? cups all-purpose flour
4½ Tbsp. granulated sugar
2¼ heaping tsp. baking powder
1 heaping tsp. baking soda
¼ tsp. kosher salt
1? cup heavy cream
½ cup (1 stick) cold butter, cubed
3 large egg yolks
¾ cup chopped chocolate
Raw turbinado sugar, to top
Jam, for serving (optional)

• Preheat the oven to 400 degrees.

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Use your hands to gently mix in the heavy cream, butter and egg yolks until the dough just comes together. Add the chocolate and mix until the all the flour is incorporated.

• Evenly divide the dough into 8 large balls or 15 smaller ones. Dip each scone into turbinado sugar until the tops are coated.

• Bake 15 to 17 minutes for larger scones or about 12 minutes for mini scones, until they are lightly golden all over. Serve with jam, if desired. 

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion. 

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My friend from Britain raves about her home country’s Victoria sponge cake. It’s a basic cake – sponge layered with freshly whipped cream and jam – perfect with tea or as a light dessert. I couldn’t figure out why she liked it so much until I made it myself. The sponge is light and fluffy and pairs perfectly with a sweet jam and an unsweetened whipped cream. The combination is so simple, but it works well. Sandwich them together and pretend you’re a contestant on “The Great British Baking Show.”

Victoria Sponge Sandwiches
Adapted from Tesco recipe 
Makes about 8 to 10 3-inch hearts

Heaping ¾ cup (60 g.) granulated sugar
½ cup plus 3 Tbsp. (60 g.) softened butter
1 cup plus 1 heaping Tbsp. (160 g.) self-rising flour
3 large eggs, lightly beaten
2 tsp. vanilla extract, divided
1/3 cup (80 ml.) heavy whipping cream
½ cup raspberry jam
Powdered sugar, for dusting

• Preheat the oven to 350 degrees. Lightly coat a quarter sheet pan with cooking spray or line it with parchment paper and spray the sides.

• In a large mixing bowl, beat the sugar and butter with an electric mixer on high speed 5 minutes, until light and fluffy.

• Add the eggs and 1 teaspoon vanilla and continue to beat until fully incorporated.

• Use a spatula to gently fold in the flour until combined. Pour the batter evenly into the prepared sheet pan. 

• Bake 20 to 22 minutes, until lightly golden. The top should spring back when lightly pressed. Let cool completely. 

• Meanwhile, in a medium mixing bowl, whip the heavy cream and the remaining 1 teaspoon vanilla with an electric mixer on medium speed until stiff. Set aside. 

• To assemble the sandwiches, use a 3-inch heart-shaped cookie cutter (or any other desired shape) to cut out 8 to 10 sponge pieces. Use a sharp knife to carefully halve the hearts horizontally. 

• Spread a small amount of raspberry jam on half of the hearts, then top with a small amount of whipped cream. Sandwich with the remaining halves. Sift powdered sugar on top of the sandwiches. 

• Serve immediately or refrigerate up to 3 days.

Amrita Song is a longtime contributor to Sauce Magazine.  

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Pav bhaji is a very simple Indian dish. Vegetables are mashed together with a particular mixture of Indian masalas, and the resulting curry is eaten with buttered and toasted pav (pronounced “pow”), a soft, white bread. It’s very satisfying and a great way to eat your veggies; you won’t even realize it’s meatless.

The bhaji can be cooked on the stove fairly easily, but an Instant Pot cuts down the time immensely while allowing you to do other things as it cooks. The dinner rolls come together easily for a weeknight meal.

Pav Bhaji with Homemade Dinner Rolls
Adapted from a recipe by Piping Hot Curry
8 servings

Bhaji
2 Tbsp. vegetable or canola oil
2 14.5-oz. cans diced tomatoes (or 5 medium tomatoes, coarsely chopped)
2 medium potatoes, peeled and cubed
Half head cauliflower, coarsely chopped (or 16-oz. bag frozen cauliflower florets)
1 medium onion, roughly chopped, plus more for garnish
1 cup roughly chopped fresh or frozen carrots
1 cup fresh or frozen green beans, trimmed
1 cup fresh or frozen peas
6 garlic cloves, chopped
3 heaping Tbsp. pav bhaji masala powder*
1 Tbsp. ginger paste
2 tsp. kosher salt, plus more to taste
About 1/3 cup water
1 Tbsp. lemon juice
Freshly chopped onion, for garnish
Freshly chopped cilantro, for garnish
Dinner Rolls, for serving (recipe follows)

For the Instant Pot:
• In an Instant Pot, add the oil and press “Saute” button. Add the tomatoes, potatoes, onion, cauliflower, carrots, green beans and peas and stir. 

• Add the garlic, masala, ginger paste and salt, and cook about 5 minutes. Once the veggies are coated with masala, add the water and close the lid.

• Press “Manual,” ensuring the vent is closed, and set the Instant Pot on high pressure for 8 minutes. Let the press release naturally (it will take about 10 for the pressure to release).

• Use an immersion blender, potato masher or blender to combine the mixture into a curry.

• Press “Saute” again and let the mixture boil until it reduces and concentrates, 5 to 10 minutes.

• Stir in the lemon juice and add more masala or salt to taste.

• To serve, top each bowl of pav bhaji with chopped onion and cilantro and serve with a toasted dinner roll.

Stovetop instructions:
• In a large skillet, warm the oil over medium-high heat. Saute the tomatoes, potatoes, onion, cauliflower, carrots, green beans and peas until slightly softened. 

• Add the garlic, masala, ginger paste and salt, and saute about 5 minutes, until the veggies are thoroughly coated with the masala. Add the water and bring to a simmer, then cover and reduce the heat to medium-low and continue simmering until the veggies are cooked through, about 30 minutes.

• Use an immersion blender, potato masher or blender to mash the mixture into a curry.

• Raise the heat to medium or medium-high heat and boil until it reduces and concentrates, 5 to 10 minutes. 

• Stir in the lemon juice and add more masala or salt, to taste.

• To serve, top each bowl of pav bhaji with chopped onion and cilantro and serve with a toasted dinner roll.

*Available at any Indian grocery store or Global Foods Market or United Provisions.

Dinner Rolls
About 20 rolls

1½ cups warm milk
1/3 cup sugar
1½ Tbsp. rapid-rise yeast
¼ tsp. kosher salt
4 cups flour, plus more as needed, divided
2 Tbsp. melted butter, plus more for serving
1 room-temperature egg

• In a stand mixer fitted with a dough hook, add the milk, sugar, yeast and salt, and stir until the yeast dissolves.

• Add 3 cups flour, the melted butter and the egg, and mix on low until combined. Add the remaining 1 cup flour and mix until the dough pulls away from the sides and becomes cohesive. The dough should be slightly sticky and soft; add more flour as needed.

• Place the dough in lightly greased bowl and cover with a kitchen towel or plastic wrap and let rise in a dark, dry spot until doubled in size, 30 minutes to 1 hour.

• Lightly punch down the dough and pinch into about 20 2-ounce balls.

• On a quarter sheet pan, place the balls side by side, making sure they just barely touch. Cover with a clean kitchen towel or plastic wrap and let rise again in a dark, dry spot until doubled in size, 30 minutes to 1 hour.

• Preheat the oven to 375 degrees.

• Bake the dinner rolls until golden brown and cooked through, 12 to 15 minutes.

• Remove from the oven and immediately brush the tops with hot, melted butter.

• To serve, preheat the broiler. Slice a roll in half and butter each side. Toast until browned and serve with bhaji.

Amrita Song is a longtime contributor to Sauce Magazine. 

The post Recipe: Pav Bhaji with Homemade Dinner Rolls appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

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This is the easiest beef stew to whip up on a weekend to eat throughout the week. It’s especially great when the weather is a little gloomy or chilly or if you’re feeling under the weather. The beef chunks are perfectly tender, as are the celery, carrots and potatoes. It’s the perfect comfort food and pairs as well with crusty bread as plain rice. To eliminate some work, in place of tomato juice, I use my favorite local pasta sauce because it already contains garlic and other seasonings. If you have an Instant Pot, this can finish in about 35 minutes – if you cook it in the oven, it will take a bit longer.

Simple Beef Stew
Adapted from a Pinch of Yum recipe
4 to 6 servings

1 to 2 Tbsp. vegetable or canola oil
2 lbs. trimmed chuck roast or beef stew meat, cut into 1- to 2-inch pieces
2 Tbsp. flour
4 carrots, cut into 1- to 2-inch pieces
3 to 4 medium potatoes, cubed
3 stalks celery, cut into 1- to 2-inch pieces
1 large onion, cubed
¾ cup marinara sauce, such as Zia’s Original Pasta Sauce
¼ cup red wine (optional)
1 Tbsp. honey
2 tsp. kosher salt
Bread, rice or noodles, for serving

To prepare in the oven:
• Preheat the oven to 400 degrees. 

• In a Dutch oven over medium heat, preheat the oil. 

• Place the beef in a large bowl and toss with the flour until lightly coated. Sear the beef until lightly browned on all sides, about 5 minutes. 

• Add ¼ cup water to deglaze, scraping the bottom of the pot to loosen any browned bits. Add the carrots, potatoes, celery, onion, marinara, red wine (if using), honey and salt. 

• Bake uncovered until the meat caramelizes and the gravy thickens, about 15 minutes.

• Lower the oven temperature to 300 degrees, and cover the Dtuch oven. Bake 3 to 4 hours.

• If the stew looks a bit dry, add a glug of red wine or water. Serve with bread, rice or noodles.

To prepare in an Instant Pot:
• Add the oil to the Instant Pot on the Saute setting.

• Place the beef in a large bowl and toss with the flour until lightly coated. Add the beef chunks and cook until lightly browned on all sides, about 5 minutes.

• Add the carrots, potatoes, celery, onion, marinara, red wine (if using), honey and salt. 

• Seal the Instant Pot, close the vent and press the Meat/Stew button. The stew will cook on the normal, high pressure setting about 35 minutes. Let the pressure release naturally. 

• If the stew looks a bit dry, add a glug of red wine or water. Serve with bread, rice or noodles.

Amrita Song is a longtime contributor to Sauce Magazine. 

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This easy meal can last all week. The vegetables (and meat, if using) are roasted in the oven, then an eggy mixture is poured over the top, and the whole pan is baked again. You can make it as healthy or unhealthy as you like. I added creme fraiche to soften the eggs and add a bit of richness, but sour cream or shredded cheese can be substituted, too. I also love Everything Bagel seasoning from Trader Joe’s paired with eggs. The result is technically just a baked omelet, but it can be stuffed into sandwiches, served over rice or stirred into noodles.

Sheet Pan Frittata
Adapted from The Kitchn
8 servings

1 bunch broccolini, chopped into ½-inch pieces
½ cup sliced assorted bell peppers, sliced
½ cup sliced mushrooms
½ cup sliced white onion
Kosher salt and freshly ground black pepper, to taste
1 Tbsp. vegetable or canola oil
½ cup sliced sausage or 3 slices cooked bacon, chopped (optional)
12 eggs
3 Tbsp. creme fraiche
2 Tbsp. Everything Bagel seasoning
Soft bread and Sriracha, for serving

• Preheat the oven to 375 degrees.

• Generously spray a 11-by-17-inch rimmed sheet pan with nonstick spray, covering all sides and corners of the pan.

• In a large mixing bowl, toss the broccolini, bell peppers, mushrooms and onion with the oil to evenly coat. Season with salt and pepper. Evenly scatter the veggies and sausage, if using, on the sheet pan. Bake 25 minutes.

• Meanwhile, whisk together the eggs, creme fraiche and the Everything Bagel seasoning.

• Carefully pour the egg mixture over the cooked vegetables. Return the sheet pan to the oven and bake until the egg is cooked and puffed, 22 minutes.

• Let cool before slicing and serving on soft bread with Sriracha.

Amrita Song is a longtime contributor to Sauce Magazine. 

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I recently went to Napa Valley and had an opportunity to stop by one of my favorite bakeries in the country, Thomas Keller’s Bouchon Bakery. I was excited to try the pastries I’ve seen in his cookbooks like Oh Ohs, his version of the Hostess classic, Ho Hos. 

I tried my own variation of these chocolate-dipped Swiss rolls, mixing freeze-dried raspberries into the whipped cream filling. The white chocolate on the outside provides a nice crackle before it melts in your mouth, while the soft sponge cake is accompanied by a generous mouthful of sweet-tart raspberry cream. 

A quick baking note: I recommend using a kitchen scale for this recipe and weighing the ingredients for the most exact bake. These rolls are messy but fun to make and wonderful for a special occasion or weekend treat! 

White Chocolate Raspberry Swiss Rolls
Adapted from a recipe by Thomas Keller
10 to 12 servings

½ cup plus 2 Tbsp. plus 2½ tsp. (134 g.) granulated sugar, divided
2 (123 g.) eggs
3 (58 g.) egg yolks 
2 (74 g.) egg whites 
3 Tbsp. plus 2 tsp. (33 g.) all-purpose flour 
3 Tbsp. plus 2 tsp. (25 g.) almond flour 
3 Tbsp. plus ½ tsp. (16 g.) cocoa powder 
½ cup plus 2 Tbsp. (150 g.) heavy cream
3 Tbsp. (30 g.) freeze-dried powdered raspberries*, plus more for finishing 
1 Tbsp. (10 g.) powdered sugar 
10 oz. white chocolate

• Preheat the oven to 350 degrees. Line an 18-by-26-inch rimmed baking sheet with a silicone baking mat or parchment paper and spray the sides and corners of the sheet with nonstick cooking spray.

• In a stand mixer on high speed, beat the ½ cup plus 1 tablespoon (111 grams) sugar, the eggs and yolks about 10 minutes until the mixture ribbons and is light yellow. Set aside. 

• In a separate bowl, beat the egg whites and the remaining 1 tablespoon plus 2½ teaspoons (23 grams) granulated sugar on low speed about 5 minutes until soft peaks form. 

• Sift the flour, almond flour and cocoa powder atop the yolk and sugar mixture. Use a spatula to gently combine. Fold in the egg whites and sugar mixture until there are no streaks. Pour the batter evenly onto the prepared baking sheet.

• Bake about 15 minutes, until you can lightly touch the top of the cake and it springs back. Let cool completely, then gently use a knife to scrape around the edges and lift off the baking mat to make sure the cake did not stick. Set aside. 

• Meanwhile, in a stand mixer on medium speed, whip the cream, powdered sugar and raspberries until the cream is smooth, firm and stiff, about 1 minute. Taste and adjust with more raspberry or sugar. 

• Spread the cream in an even layer atop the sponge cake, covering as much of the surface as you can.

• Turn the sheet pan so a short side of the rectangle is closest to you. Carefully roll the cake onto itself until you reach the center of the pan, creating a cake and cream spiral.

• Turn the pan to the opposite side and roll from the other short end to the center until the rolls meet in the middle. Slice the cake in half to separate into 2 long rolls. 

• Slice the 2 rolls into 5 to 6 even slices. Place on a clean baking sheet with the spirals face up. Cover with plastic wrap and freeze at least 2 hours. 

• To make the chocolate coating, microwave the white chocolate in a glass in 25 second intervals, stirring each time until melted. Pour the melted chocolate into a wide, shallow bowl. 

• Carefully dip each Swiss roll into the white chocolate to lightly coat them on all sides. Gently shake off any excess and place on a parchment-lined baking sheet or pan. Sprinkle with the remaining freeze-dried raspberry powder.

• Refrigerate until chocolate hardens and serve chilled.

*To make raspberry powder, blitz freeze-dried raspberries (I like Trader Joe’s brand) in a food processor or blender until pulverized. Freeze until ready to use.

Amrita Song is a longtime contributor to Sauce Magazine. 

The post Recipe: White Chocolate-Raspberry Swiss Rolls appeared first on Sauce Magazine: Intelligent Content For The Food Fascinated.

My husband has raved about mashed potatoes on pizza for a decade, ever since he had it somewhere in London. Everytime we made pizzas at home, he suggested this crazy combination, but we never tried it, either because we didn’t have potatoes or no one else was as excited about it as he was.

We finally tried it this week, and he was right – it was absolutely scrumptious. Since he didn’t know any recipes, I made up my own and baked it on garlic naan, since that’s what I had on hand. It’s similar to a white pizza, where the potatoes serve as the sauce. We topped it with bacon, fresh scallions and mozzarella. It’s a great combination of creamy potatoes, garlicky bread and crispy bacon.

Mashed Potato Pizza
2 servings as a meal, 4 as an appetizer
Adapted from a recipe at Macheesmo

2 to 3 large potatoes, peeled and boiled
¼ cup heavy cream
¼ tsp. freshly ground black pepper
¼ tsp. kosher salt
3 pieces bacon
½ cup shredded mozzarella
Quarter of an onion, diced
Drizzle of mayo and/or Sriracha sauce at the end (optional)
1 medium-sized garlic naan*

• Preheat the oven to 400 degrees.

• In a large mixing bowl, mash the potatoes with the heavy cream, pepper and salt or beat them with an electric mixer on medium speed. Add more cream, salt and pepper as needed to taste.

• In a skillet or frying pan over medium heat, cook the bacon, flipping occasionally, until cooked through and crispy. Place on a paper towel-lined pan to drain, then crumble.

• Keeping the pan over medium heat, saute the onions in the bacon fat until softened and opaque, about 3 minutes. Remove from heat. 

• Place the garlic naan on a sheet pan, then cover with a thick layer of mashed potatoes. Top with the bacon, onions and cheese. Bake about 8 minutes, until the cheese is melted.

• Serve immediately, with a drizzle of mayo and Sriracha over the top.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song In Motion.

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