Last Sunday at the SAINT LOUIS ART MUSEUM, we had 464 people enjoying  the activity! Wow! Anyway we were ready with 500 cookies, thanks goodness! Once again I had the honor to present a project, this time the theme was “Art the Glitters, Gleams, and Glows” We decided to go for cookies this time, but really  I did not want to go to the classic cookie decoration, I wanted to present something different and easy.We topped regular sugar cookies, covered in royal glace with chocolates figures, and add colored crystal sugar. For a final touch made them glow with gold and silver powder. It was wonderful to see the glowing expressions on kids and parents faces as the shiny dust covered the dark chocolate.
And again a special “Thank You” for Amanda Muller ,  thank you for making every Sunday especial at the St Louis Art Museum ( Family Program). Thank you also to all the volunteers.For me it is a pleasure participate at the amazing SAINT LOUIS ART MUSEUM

Here are the recipes:
Sugar Cookies
3 cups all purpose flour
1 cups butter (soft)
1 cup sugar
peel from one lemon
1 teaspoon vanilla essence
1/2 teaspoon baking powder
3 egg yolks

Place the flour, sugar and the baking powder in a bowl. Add the butter and work with your fingers until it gets a sandy texture. Whisk the eggs, vanilla, and lemon peel and add the mix to the bowl. Press the dough as if you were making a snowball until all ingredients get together, do not kneed ( if you kneed to much gluten is going to be formed, something you don’t want for this cookies). Place the dough in a plastic bag, close it tightly and let it rest for 20 minutes in the refrigerator, (or longer, even up to a week) . Preheat the oven to 350F (180C) On a lightly floured surface roll out the dough to the desired thickness, cut out with cookie cuter (whatever shape your like) and bake for 8-10 min. the edges have to be golden, Let them cool down, decorate, have fun and enjoy.

Royal icing
1 egg white
A sprinkle of lemon juice ( very important if you want a white icing)
1 lb  (¼ kilo) powdered sugar

In a blender add all ingredients and mix at high speed until you can see a nice and stable foam. Turn off the blender and dip a spoon, turn the spoon upside down , the mixture must remain attached to the spoon , otherwise, it’s not ready. This icing is very difficult to store, if you need, put it very tied in a sealed plastic  container and keep for only a few hours. You will need to mix again every time you want to use it.
Decorate the cookies and let them set until the icing hardens.

See Activity ant the SAINT LOUIS ART MUSEUM 2007

Coming soon !!

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Chef Natalia Penchaszadeh did a chef demostration at Soulard Market in St Louis, representing the Lucas school house

Here are the recipes!

Citrus Spinach Salad ( 2 servings )

2 lb spinach
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon orange marmalade
¼ cup goat cheese
1 Garlic clove
Salt and pepper
¼ cup chopped Nuts
1 tangerine
1 orange

In a bowl place the mayonnaise, sour cream, orange marmalade, salt and pepper
Peel the orange and tangerine and separate into slices.
Add half of the citrus dressing and mix.
To enhance the flavor of the goat cheese peel and chop a garlic clove, add the garlic to the goat cheese. Add salt (goat cheese often come with salt) and pepper. Mix by hand until the consistency is smooth and frothy
Add the spinach, half of the goat cheese and walnuts. Toss, put the salad into the dishes and decorate with the rest of citrus and goat cheese.

Beef Tenderloin and Chimichurri (6 servings )
2 lb tenderloin
1 red onion
2 table spoon of olive oil.

Remove the fat of the tenderloin (using a knife with flexible tip), separate the fillet Mignon and cut into medallions. In a flat surface sprinkle black pepper and roll the medallions, the pepper will stick to the sides; this will help to enhance the flavor without burning the pepper.
In a hot skillet, add oil, cook the medallions on both sides until golden brown. In the same skillet add the onions. Once cooked add salt and top with the onions and the chimichurri

Chimichurri
1 cup of Olive oil
½ cup of Oregano
2 tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)
¼ white wine

Combine all ingredients in a jar ( glass one is better)
Set for a week in the refrigerator, and it will be ready.
Creamy Polenta

2 cups Polenta
1 ½ cups milk
½ cup extra milk
1 stick Butter
2 cubes bouillon
2 otz. Fresh arugula

In a saucepan add milk, bullion cubes and half butter stick. Boil.
Sprinkle the polenta and mix until the first bubble appears. Turn off the heat and add extra milk and butter. Stir, add the arugula and serve.

Note: The polenta; (instant polenta) cooks in 2 -3 minutes
(traditional) cooks in 20-25 minutes

Salmon and fresh vegetables. ( 4 servings )

1salmon
2 tablespoon olive oil
1/2 cup flour
1/2 olive oil
1 zucchinis
1 eggplant
1 portobello mushroom
1 red pepper
1 green pepper
1 Red onions
Salt pepper

With a knife with flexible edge, remove the salmon skin. Remember to press the skin rather than meat. Cut into portions. Add salt and pepper.

In a flat surface add flour for breading the fish on both sides; this prevents the fish sticking to the skillet, and help to golden brown faster, remember that fish cook quickly.
In a hot skillet add oil and golden brown fish on both sides.

Cut all vegetables. Put them in a bowl, add salt, pepper and 1 / 4 rate oil. In a hot skillet add the vegetables and brown, keep in mind that eggplants will absorb the oil, so we should cook them separately. The veggies go so well in the grill.
Idea for portobellos: In a bowl add soy sauce and chopped garlic, cover and let rest for one hour, then cook them in the grill for about 4 minutes.

THE FOUNTAIN ON LOCUST

2007 Project

Sauce Magazine February 2008….

Brandy Alexander, anyone?
With the art deco murals complete and chef Natalia Penchaszadeh in place, Joy Grdnic Christensen is set to make a splash on the local restaurant scene by opening The Fountain on Locust on Feb. 19. Penchaszadeh will oversee a light menu of “simple, healthy, made-from-scratch food,” Christensen said - think soups, salads and sandwiches, though premium ice cream will also star in desserts and retro cocktails.

The Fountain on Locust is located at 3037 Locust Street’s Historic AUTOMOTIVE ROW! Way back when America’s fascination with cars began, the top car manufacturers of
the day brought their shiny new inventions here, to Automotive Row, to
show off and sell. In fact, when St. Louis families first began
buying cars, they had to come here, to Automotive Row, to browse and
buy. This very building was the sales and showroom for St. Louis
buyers who sought status, comfort and luxury in a car. Where you’re
sitting right now was once the showroom for the STUTZ BLACKHAWK and
the SUTZ BEARCAT, both considered top of the line, high performance
sports sedans of the time. You would be able to see and admire these
cars proudly on display, and if you wanted to buy, one was made for
you to order - each one, custom built. Across the street you could
buy a Nash, a Franklin, a Cord, or a Maxwell. Down the street you
could find a Stearns-Knight, a Cadillac, a Ford, an Auburn, a
Locomobile or a Velie.
This building was constructed in 1916 for the Supreme Car Company. By
1920, Locust Street and Washington Ave. and Olive Blvd. for several
blocks east and west, were lined with car dealers and other automotive
related businesses. But only here, on Locust, on Automotive Row, was
EVERY building devoted to the car industry, except one a block west,
that was a sole residence.
Joy Grdnic Christensen worked on the interior of The Fountain On
Locust for over two years, researching, designing, creating the
pendant lampshades and hand painting the wall murals to stay true to
the historic integrity of the building, the era and the feel of an art
deco ice cream soda fountain. We want every visit you make to be an
experience like no other, like The Fountain On Locust itself! Be sure
to sit in the west side booths on one of your visits to listen to the
only Restaurant Radio Comedy serial, “Soap Hospital” playing
continuously with a new episode every two minutes!
And just like the care that went into each custom built Stutz, we
create our own hand-crafted chocolates, ice cream sauces and delicious
made-from-scratch foods. Chef Natalia Penchaszadeh brings her special
touch to wholesome, healthy and unique recipes!
Our entire staff shares the desire to serve you the highest quality
food, drinks and dining experience. In fact, the greatest compliment
to us is when you return with a friend. Whether you’re here for lunch
or dinner, business or romance, be sure to try our retro cocktails;
and always leave room for a special “Fountain” ice cream.

SAINT LOUIS ART MUSEUM ~ FAMILY PROGRAM

The Saint Louis ART MUSEUM received about 270 people to join the mini cakes decoration project offered by the family program last Sunday. The visitors also enjoyed hot tea, fruit ponche, peanut butter and jelly sandwiches and everything in the company of a delightful Christmas Carols group.
We have enjoyed this program almost every Sunday with my family and we are so thankful for this space open to creativity and fun. I had the honor of presenting a project last Sunday and we had lots of fun!!
It was amazing to see everybody working in a mini cake, each one looked so different and fantastic! The cakes were in fact cup cakes that we flipped over. After covering them with fondant the decoration step begun. People painted them with edible dyes using toothpicks instead of brushes, sugar flowers were the favorites and where stuck to the cake with frosting and of course the chocolate shapes made a brief appearance on the cakes before being eaten. It was hilarious to see the kids (and some parents too) with frosting and green dye all over the face and hands (and hair, and clothes and, and, and mmmh SORRY moms…). I promise I’ll avoid the green next time.
Every Sunday from 1 to 4 PM the family program offers a project at the hall in the SAINT LOUIS ART MUSEUM. The activities are perfectly planned, with projects such as making armour helmets, decorative lamps, chinese dragons and mummies or using different printing techniques, taking pictures, and more and more. Most of the projects are linked to an exhibit that is visited with the participants in a masterly guided tour, specially focused on kids. The family program tours start every Sunday at 2.30 PM, and me and my family love them!. Last Sunday the tour went into the Silver exhibition ‘Beyond the Maker’s Mark: Paul de Lamerie Silver in the Cahn Collection’. The locally based Cahn collection is one of the finest private holdings of 18th-century British silver in the world (more).
I want to say that behind the scene is Amanda Muller; who designs and prepares every project with special dedication, Thank you Amanda!!!
And special thanks to the voluntaries, that made a wonderful job!

Here are the recipes:
Sponge Cake -Makes 9 inches round cake
6 eggs, separated
1 1/4 cup of Sugar
1 teaspoon Vanilla essence
1 cup all purpose flour

~Preheat the oven to 350 F (180 °C). Brush a 9 inch pan with oil (vegetable) . Cover the bottom with baking paper and sift flour on the sides, make sure to take out the extra flour. In a bowl place the yolks with the sugar and using an electric mixer, beat until firm peaks form, add the vanilla. In another bowl (must be very clean and dry), using an electric mixer, place the egg white and beat until the mix is thick and glossy. Fold the egg white mixture in to the yolk mixture. Fold quickly and lightly the sifted flour with a rubber spatula. Spread the mixture in the baking pan. Bake for 25-30 minutes, or until lightly golden and springy to the touch.

Fondant
This is a very Good way to prepare fondant, it is easy and tasty,
You have to make this recipe with one day in advance.
2 cups (500gr) sugar
¼ teaspoon of salt
1 tablespoon of corn syrup (or glucose)
1/2 cup of heavy cream (you can use buttercream)
1/4 cup of milk
vanilla essence

About the fondant. I think fondant looks very nice, it’s easy to decorate, paint and mold, but I don’t really like to use it much. I don’t think it tastes very good (just think about…), but for some special ocasions like this activity at the museum it’s ideal, it was fun and different for kids. Below I give you a recipe of a creamy fondant, it’s quite good and somewhat different to the one you buy.

Combine sugar, salt, corn syrup (or glucose), heavy cream, and milk. Place in a deep 2 quart saucepan over a stove with low heat and stir constantly until sugar is dissolved and the mixture begins to boil. Cover and cook for 3 minutes, then uncover and keep cooking without stirring until syrup reaches 240 F. While cooking, wash down sides of pan occasionally with a small wet brush.

Pour the fondant at once on a cold wet platter or marble slab. Cool down until warm (it’s fast) and then work with a broad spatula or wooden paddle until it turns white and creamy (takes several minutes). When set, knead until smooth, add vanilla and knead until vanilla is blended. Let stand uncovered until cold, then wrap in wax paper and store in a tightly sealed container, in refrigerator or any other cool spot. It has to rest for at least 24 hours before being used.

Thank You !

It was very fun!