1. Combine all ingredients in a cocktail shaker filled with ice.
2. Shake until it’s so cold you can’t hold onto the shaker—when it gets frosty on the outside.
3. Strain into a martini glass and garnish—with a four-leaf clover if you’ve got one.
Entries in recipe (93)
to make the risotto:
3-4 cups low sodium chicken broth
3 tblsp extra virgin olive oil
1 shallot, minced
1 clove garlic, minced
1 C arborio rice
1/2 C dry white wine
1. Place chicken stock in saucepan over low heat. Lightly grease 8x8” baking pan and set aside.
2 Warm olive oil in a skillet over medium-high heat. Add shallots and garlic and stir for about 5 minutes. Add rice and cook another 5 minutes then deglaze the pan with the wine.
3 Lower heat to medium and add a ladle of warm broth and stir until its absorbed. Continue stirring and adding stock—a ladleful at a time—until rice becomes soft but retains a little bite, for about 20 minutes.
4 Remove from heat, gently stir in butter and 1/4 cup of the Parmesan, season with salt and pepper. Spread on the baking pan and refrigerate 4-6 hours or overnight.
to make the arancini:
2 tblsp unsalted butter
3/4 C Parmesan cheese, grated
salt and pepper
4 oz part-skim mozzarella, diced into 1/4” pieces
1 C all-purpose flour
2 eggs, beaten
1 C Panko bread crumbs
handful of basil leaves for garnish
1. Once the risotto is chilled, line a baking sheet with parchment paper and heat 2-3” of oil in a sauce pan fitted with a candy thermometer to 350°F.
2. Shape a small amount of risotto into a ball. Press a chunk of mozzarella into the center—recovering it with risotto—and place on the parchment paper.
3. Place flour and eggs in separate dishes—in another, combine bread crumbs and the remaining 1/2 cup of Parmesan. Lightly coat each ball in the flour, shake off excess, dip in the eggs and then dredge into the bread crumb mixture.
4. Fry in batches for 5-6 minutes or until golden. Drain on paper towels and season with salt and pepper. While they cool, fry the basil leaves in the hot oil for 10-20 seconds. Quickly remove and drain them on paper towels. Serve arancini warm, garnished with fried basil.
—if you’re short on time you can skip making a homemade risotto and use box mix. Just make sure to chill the cooked risotto before forming it onto balls.
—I love serving it with fried basil, or even your favorite tomato sauce.
—I first had these in Italy—we would walk down the streets in Rome and EAT EAT EAT—so as soon as I was home I knew I had to make them. Trust me, guests will go crazy for them!
to make the shells:
1 package pre-made pie dough
1 large yellow onion, sliced very thin
1/4 C heavy cream
1 large egg
1-1/2 tsp fresh thyme, chopped
1 clove garlic, minced
1 tblsp olive oil
pinch of fresh nutmeg
salt and pepper to taste
special equipment: 4 tart pans with removable bottom 4-1/2”D
1. Roll out pie dough on a lightly floured surface and cut out 4 circles of dough about 5-6” in diameter.
2. Place dough into 4-1/2” tart pans—with removable bottoms—folding the dough that hangs over towards the center to make the walls thicker. Cover with plastic wrap and refrigerate for 30 minutes.
3. With remaining dough, dice into small pieces for topping, cover with plastic wrap and refrigerate with tart shells.
to make the vegetables and tarts:
2 C mixed vegetables including sliced red onion, butternut squash diced into 3/4” pieces, sweet potato diced into 3/4” pieces, cherry tomatoes cut in half, acorn squash sliced into 1/2” pieces with skin on.
1. Prep out all the veggies, mix in a bowl, lightly drizzle with olive oil and set aside.
2. Mix cream and egg together in a bowl and set aside. Heat oven to 375°F.
3. Heat olive oil in a skillet over medium heat, add onions and cook for 20 minutes or until they just begin to turn golden—stir often. Stir in the garlic and thyme the last minute, remove from heat and stir in egg mixture.
4. Remove tart shells from the refrigerator and place on baking sheet. While pouring into the 4 shells, divide the onion mixture equally.
5.Top the onion mixture with veggies and sprinkle with the diced dough. Season with salt and pepper and place in pre-heated oven.
6. Bake for 45-60 minutes until the dough is golden brown and veggies are cooked. Let cool 5-10 minutes, remove from tart pan and serve warm.
—this is a great way to use up any left over veggies you might have.
—or, with all tomatoes it’s amazing.
—you can fill the tart pans hours before hand, just keep them covered in the refrigerator.
—on set we garnished with a sprig of fresh thyme which adds its own distinct flavor.
1 tblsp olive oil
1/2 tsp cumin
1/4 tsp cayenne
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
1. Pre-heat oven to 400°F.
2. In a bowl, mix chickpeas and spices with a spatula so they’re thoroughly coated.
3. Place on a foil lined baking sheet and bake for 45-60 minutes. Remove when they’re a deep golden brown color—they’ll be crispy on the outside, soft inside. Let cool slightly and serve.
—shake the pan a few times during baking to ensure even cooking.
1 15 oz can chickpeas drained
2 tblsp tahini
1/2 C yellow onion, minced
2 cloves garlic, minced
3 tblsp parsley, minced
2 tblsp cilantro, minced
1/2 tsp ground cumin
pinch chili flakes
2-4 tblsp all-purpose flour
salt and pepper to taste
vegetable oil for frying
1 package mini pitas
1 C romaine lettuce, shreaded
1/2 C cucumber yogurt sauce
a few pickled turnips and Persian cucumbers, which can be found at Middle Eastern grocery markets
Makes 9-10 sandwiches
1. Combine chickpeas, tahini, onion, garlic, parsley, cilantro, cumin, chili flakes in the bowl of a food processor and pulse to combine. If you like it to be more chunky, just process the mixture less.
2. Remove mixture to a large bowl, season with salt and pepper and stir in flower 2 tablespoons at a time till you have a thick paste.
3. With your hands, form the mixture into small balls, about 1-1/2” in diameter—don’t be surprised they’ll shrink up a little when fried—and place in the refrigerator for 30 minutes or overnight.
4. Heat 2-3” of oil in a sauce pan with a candy thermometer to 350°F and fry the balls in batches until they’re golden brown—about 3-5 minutes. Remove and drain on paper towels.
5. Serve falafel on mini pita topped with cucumber yogurt sauce, shredded lettuce, pickled turnips and cucumbers.
—I recommend making a double batch—they will go quickly.
—you can find mini pitas at most grocery stores like Whole Foods Market and Trader Joe’s.
—bonus: the little squares in the middle are Manchego cheese cut into cubes—served on top of quince paste cut into the same size cubes, rolled in crushed marcona almonds and served it with micro greens. It’s kind of a non-recipe but they’re very good.