$6 Snack: Apple hand pie with rosemary caramel from O Pie O in Cincinnati, Ohio

by Caitlin Saniga

Each hand pie comes individually boxed, like a delicious little present.

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Meatless Monday: Creamy mushroom and wild rice soup

by Caitlin Saniga

I would have made a great Minnesotan. Mushroom and wild rice soup, a Minnesota classic, is one of my favorite comfort foods.

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Meatless Monday: Squash and beetroot tart with goat cheese

by Sarah Steimer

This tart came to me on a wintry, snowy day when something cozy was the only thing that would do. There are quite a few steps to this tart, but I had everything I needed in the house! It’s the perfect thing to share with company or reheat a day or two later.

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Squash, date and lemon compote

by Sarah Steimer

I made this full recipe, cooled it, transferred it to a large jar… and had some of the best breakfasts all week. I’ve added this compote to oatmeal (pictured) and to yogurt. I bet it would be amazing on toast with a little ricotta, or even as a topper for a nice, baked white fish. Why not go there? This could be sweet or savory.

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$6 Snack: Mock turtle soup from Ron’s Roost in Cincinnati, Ohio

by Caitlin Saniga

To be honest, I don’t know if I’d willingly order mock turtle soup ever again. The version at Ron’s Roost was extremely acidic from lemon juice and/or vinegar and had some new-to-me texture combinations like hard-boiled egg and ground beef. A one-time experience is good enough for me. That said, members of Joel’s family who are from Cincinnati LOVE mock turtle soup from Ron’s Roost, and they seemed to really enjoying a hot cup of the soup on the day that we visited.

How cool is this rooster-mobile parked outside of the restaurant?

I visited: Ron’s Roost, a Cincinnati restaurant known for its fried chicken (Note the rooster-mobile parked outside of the restaurant) and German-influenced local favorites (hot bacon slaw, sauerbraten, and mock turtle soup).

I tried: A cup of the mock turtle soup, a Cincinnati favorite that has roots in English and German cooking. It’s an imitation of the more expensive green turtle soup and incorporates beef (sometimes calf brains and organs) to mimic the texture of turtle meat.

Why it stood out: There are quite a variety of recipes for mock turtle soup. Joel’s grandma told me about a version that incorporate ground gingersnap cookies as a warm, spicy, thickening agent. A recipe I read in Joel’s aunt’s cookbook included some usual soup suspects: celery, carrot, onion, tomatoes, bay leaf; but it also listed a slew of surprising ingredients: whole cloves, browned flour, chopped hard-boiled eggs, and loads of lemon and vinegar. I can’t be sure of all ingredients used in the soup at Ron’s Roost, but it definitely had a slap of acidity with deep, warm flavors from clove and bay leaf. This was a combination of flavors and textures I have never experienced.

It cost: $3

Find out more:
Ron’s Roost
3853 Race Road
Cincinnati, OH 45211
513-574-0222
ronsroost.net

$6 Snack is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review! Find out how.

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Meatless Monday: Cilantro edamame hummus

by Caitlin Saniga

A version of edamame hummus was served at Joel’s company’s holiday party. It was really great with sweet potato and beet chips and thinly sliced baguette toasts, but I really like dipping fresh veggies in my version.

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Spaghetti squash and avocado salad with chicken

by Sarah Steimer

I love a new recipe for spaghetti squash. I’d hate to relegate this awesome winter squash to just getting a bottle of marinara sauce dumped on it. Instead, this guy got a mean, green upgrade.

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Meatless Monday: Fennel and carrot soup

by Sarah Steimer

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).

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Sugar and Spice: Chocolate-drizzled gingerbread cream puffs

by Caitlin Saniga

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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Meatless Monday: Simple vegetable and chickpea curry

by Sarah Steimer

This recipe is the result of wanting a very comforting meal without almost any hassle and definitely without having to dirty more than one pot. The result was just that, and was even better when I reheated it for lunch the following day.

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