20 Minutes, makes 1 serving 2-4 mixed, market tomatoes2 tsp sherry vinegar5 tbsp extra virgin olive oil1/4 bulb fennel, sliced thin1 cup Greek yogurt1 lemon2 cloves garlic1/4 French baguette1 tsp fennel pollen (optional)1 tsp espelette pepper(sub 1/8 tsp cayenne)1 flower anise hyssop (optional)salt and pepper to taste slice tomatoes in large, various sized chunks lay tomatoes flat, and add vinegar, …
15 Minutes, makes 1 serving 1 shallot, sliced3 clove garlic, sliced1/2 pound fresh chantrellemushrooms, torn(can sub porcini mushroom)2 tbsp extra virgin olive oil1/3 cup dry white wine1 pinch crushed red pepper2 pinch fresh thyme leaves4 tbsp butter, cubed1 tsp fresh lemon juicesalt and pepper to taste2 slices ciabatta, toasted sauté shallot, garlic, mushrooms, and olive oil over high heat until …
20 Minutes, makes 1 serving 1 shallot, sliced3 clove garlic, sliced2 piece thick cut bacon, chopped2 tbsp extra virgin olive oil3 purple potatoes, diced12 manila clams, washed1/3 cup dry white wine1/4 cup heavy cream1/3 cup Parmesan (or chicken) broth2 tbsp butter1 pinch fresh thyme leaves1 tbsp fresh lemon1 tbsp garlic bread crumbs (optional) sauté shallot, garlic, bacon, purple potatoes, and …
Heading into Memorial Day Weekend, I’m sure some of you will be needing some pool drinks; bring on the Mai Tai! This is another one of those cocktails that has been humiliated over the years with recipes that are nothing like the original. This cocktail is meant to show off the rum you make it with (not the juice), so …
Sazerac time! For my old fashioned lovers out there, it’s time to expand your repertoire! The Sazerac cocktail that originated in New Orleans, and has the same basic formula (sugar, bitters, spirit) as an old fashioned, with the added flare of absinthe. We’re using Angel’s Envy Rye today, which is one of my favorites! Sazerac:rinse of absinthe2-3 dash Pechaud’s bitters.25oz …
Cooking With Wine I cook with wine all the time. In fact, sometimes I even add it do the food! In all seriousness, cooking with wine is incredibly beneficial for food! We’re going to go over why that is, if the alcohol actually “burns off”, and what kind of wine you should cook with. So watch the Nerd Lab above, …
A classic margarita is such a wonderful thing. So many different recipes out there for this drink, many of which include cheap, sugar laden, mixers. But no more! It’s time for a proper margarita that you can make at home! Taco Tuesday is waiting, and now you’ll be ready! .Margarita:.75oz lime.4oz agave.5oz Cointreau2oz Casa Dragones Blancolime wheel.Shake all ingredients, strain …
Would you like to make a Paloma? So simple to make at home, with nothing but a glass and jigger. If you can find Mexican squirt, which is made from sugar cane, that’s ideal!.Paloma:.5oz lime1.5oz grapefruit2oz @casadragones Blanco4-5oz grapefruit sodaGrapefruit peel.Add all ingredients to collins glass, add ice, garnish with grapefruit peel
The Daiquiri is arguably the most important cocktail recipe in the bartender’s playbook, and my guess is that you’ve had a few versions of this drink that are not even close to the real thing. I’m so excited for you to have this cocktail they way it was meant to be had! Daiquiri:.75oz lime.75oz Demerara syrup (50/50 water/demerara sugar or …
Todays break from wine is brought to you by “The Negroni”. I remember the first time I tried Campari; I hated it. Now? It’s my go-to meal starter. It’s so bracingly bitter that, like coffee, it takes some getting used to. Again like coffee, once you’re hooked, nothing else will do. What cocktail do you want to see next?! Negroni:1oz …
