Known for its artisan, home-churned Colby and rich, succulent cheese curds, Wisconsin is home to some of the oldest dairy farms in the country. From cherished family recipes to fan-favorites, America’s Dairyland offers a simple, wholesome take on household staples.
You’re hard-pressed to find a city in the state’s 65,000 square miles that doesn’t include specialty dairy shops or mac and cheese-hinged bistros. Here are a few simple heirloom recipes to get you started. You don’t have to be in Madison to eat like a cheesehead!
Grecian Elysium Macaroni and Cheese
Serves: 3 | Time: 30 mins
What you’ll need:
5 oz. penne pasta
1 cup milk
3 tbsp. melted butter
1/2 tsp. ground cinnamon
1/8 tsp. grated nutmeg
2 cups grated graviera cheese
9 oz. baby spinach, chopped
1 cup reduced-fat crumbled feta
pinch of ground black pepper
How it’s done:
Bring 4-qt. pot to a boil with water and butter
Add pasta and spinach, cook until soft.
Strain pasta, add milk, cheeses.
Stir until pasta is evenly blended with mixture and sprinkle black pepper, nutmeg and cinnamon.
Serve warm.
Feelin’ Blue Macaroni and Cheese
Serves: 2 | Time: 20 mins
What you’ll need:
8 oz. farfalle pasta
1tsp. thyme
1/4 ts. pepper
1/2 cup low-fat sour cream
1 cup low-fat milk
1 cup crumbled blue cheese
How it’s done:
Cook pasta until soft, drain and transfer to large bowl.
Stir in thyme and pepper until evenly distributed.
Add mixture to pasta and stir.
Heat milk in a large skillet over medium heat until boiling, reduce heat and stir in sour cream and cheese. Stir until cheese melts. Serve warm.
Heartichoke Macaroni and Cheese
Serves: 3 | Time: 20 mins
What you’ll need:
4 oz. elbow macaroni
1 tbsp. unsalted butter
3 cups water
1 oz. cream cheese
1 oz. white cheddar cheese
1/2 cup milk
1 cup frozen chopped spinach
1/2 cup artichoke hearts, chopped
How it’s done:
Cook pasta in the boiling water until soft. Drain.
Stir together cooked pasta, milk, butter and cheeses until creamy.
Fold in spinach and artichokes.
Carefree Caprese Macaroni and Cheese
Serves: 2 | Time: 20 mins
What you’ll need:
6 oz elbow macaroni
2 tbsp. unsalted butter
1 cup milk
1/4 cup heavy cream
6 oz. fresh mozzarella
2 Roma tomatoes, diced
1/4 cup fresh basil leaves
How it’s done:
Cook pasta in the boiling water until soft. Drain.
Stir together cooked pasta, milk, butter and cheese until creamy.
Mix tomatoes and top with fresh basil.
Ragin’ Cajun Macaroni and Cheese
Serves: 3 | Time: 40 mins
What you’ll need:
8 oz. elbow macaroni
1 medium onion
1 green bell pepper
1 clove garlic
1/2 cup whole milk
3 oz. low-fat cream cheese
1 tsp. Cajun seasoning
6 oz. sharp Cheddar
How it’s done:
Cook pasta until soft, drain and transfer to medium bowl.
Dice onion, bell pepper and garlic.
Toss diced mixture into bowl with milk, seasoning and cheeses and stir until even.
Cooking channels have reawakened the art of cuisine and inspired millions of people to start cooking more, and cooking better. Things like using fresh, local ingredients, and substituting healthier options are all increasingly becoming the norm in mainstream culture. Take a cue from the zeitgeist and explore your kitchen talents! Here’s a list of fun cookbooks to try out this season.
Orange Is the New Black Presents: The Cookbook
The perfect gift for the OITNB fan in your life, here’s a cookbook from the hit Netflix series about life in a women’s prison. The kitchen plays a central role in the show as the location of power and influence: She who runs the food, runs the yard…so to speak. 65 recipes cover the gamut of eating in prison; things like Red’s Chicken Kiev and Prison Punch are included, as well as Homemade Homeopathic Remedies used in the show.
Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck
We love this cookbook from the LA-based crew known as Thug Kitchen. They bring a bold attitude toward better eating, using plenty of hilarious, off-color language to express that it’s time for us to stop using microwaves as cooking tools and quit eating anything that comes out of a box or a plastic bag. You’ll get great advice on how to select vegetables from local markets, pointers about how to always have fresh ingredients on hand when cooking, and maybe some new colorful phrases.
The Portlandia Cookbook: Cook Like a Local
The talents of Carrie Brownstein and Fred Armisen seem to have no end. They play music, they star on their own hit show Portlandia, they have written a few books, and now, they have released a cookbook. Taking a cue from culinary bents of the West Coast, enjoy 50 recipes for those very particular types of foodies: the organic farmer, the vegan, the freegan, the food truck gourmand. It’s a hilarious cookbook of asides and anecdotes taken from their show’s characters. Comedy aside, the recipes are real and they’ll require local chicken. Oh and, yes, they put a bird on it.
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook
Compiled from the popular column Genius Recipes on the blog Food52, this cookbook brings together such notables as Nigella Lawson, Jim Lahey, Marcella Hazan and many other culinary luminaries. What’s a Genius recipe? It’s one that takes a new look at an old ingredient, or otherwise introduces a new kitchen technique to simplify cooking. Filled with stunning color photos, this book will add 100 recipes to your repertoire. You’ll soon be feeling very genius.
The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out
A cookbook to change your life, The Oh She Glows Cookbook includes recipes cultivated over years of the author’s journey to eat better in order to feel better. This compendium of over 100 vegan recipes all center on making you feel, well, like you’re glowing. What began as a personal journey recorded on a blog has become a runaway bestseller with millions of fans of the energy and well-being promoted by eating whole foods.
Have you met tequila’s slightly more diabolical cousin, mezcal? If your palette has grown from frozen swirl margaritas, to rocks with salt, to sipping straight as an aperitif, mezcal might be your next stop.
The potent spirit comes from Oaxaca, Mexico’s culinary capital, home to such famous savory delights as mole sauce and Oaxaca cheese. Like tequila, mezcal is distilled from the extract of the agave plant. Whereas tequila is made exclusively from blue agave — its production and labeling are governed by laws similar to those for wine — mezcal can be made from 11 different varieties of agave, resulting in a wider array of flavors. Mezcal gets its signature earthy smokiness from fire-roasting the plant for two to three days in underground pits prior to distillation.
Mezcal packs such a smoky punch, it can be off-putting to the uninitiated. Think of it as splitting the difference between a good tequila (like Herradura) and a peat-intensive Scotch (such as Laphroaig). When choosing a mezcal, look for the type of agave used to make it. The most widely available category is espadin, which is rich in sugar with subtle fruit and floral notes — a good choice for mezcal newbies. Another common variety is tobala, which has a minerality and brininess along with bolder fruit flavors.
If you’ve never experienced mezcal, try it straight. Sip slowly to experience the full range of complex flavors. If you’re ready for some mezcal mixology, give one of these tasty cocktails a shake. ¡Ole!
Instructions: Combine ingredients in cocktail shaker and stir to combine. Strain into martini glass garnished with lemon twist.
Instructions: Combine liquid ingredients in a cocktail shaker over ice. Shake vigorously; strain into chilled glass garnished with orange twist.
Instructions: In a large pitcher or punch bowl, combine all ingredients except for sparkling water. Allow mixture to sit overnight. Top with sparkling water and serve chilled.
Instructions: Combine liquid ingredients in cocktail shaker over ice. Shake vigorously; strain into a rocks glass filled with ice. Holding a lit match over the glass in one hand, quickly squeeze orange strip (orange side facing the flame) until oils spark. Drop orange peel into cocktail and serve.
Instructions: In the bottom of a chilled glass, muddle mint leaves until fragrant. Combine liquid ingredients in a cocktail shaker over ice. Shake vigorously; strain into glass. Add one squeeze of fresh lime juice. Serve garnished with additional mint leaves, if desired.
The days are getting long, lazy and hot. The perfect way to cool them down or spice them up is with a summer soirée. The last thing that should happen at your party, however, is you stuck behind a bar. You’re the host, not an on-call mixologist. Enter big batch cocktails. We asked some of our favorite bartenders to share the recipes that top their summer extravaganzas. From a Passion Pom Margarita to a Blueberry Maple Lemonade to a Sparkling Sangria, there’s a festive cocktail for every summer weekend BBQ, beachside bonfire, clambake or whatever else you’re throwing this summer.
Passion Pom Margarita
Passion fruit is having a moment. The small, oval, purplish red fruit is the number one flavor of margaritas according to Cassandra Rosen, who creates recipes for Soltado Tequila. And as we all know, margaritas are the ultimate summertime party drink. Rosen combines pomegranates with passion fruit for a cocktail that is chalk full of antioxidants, great for the “red” in your Red, White and Blue Independence Day plans and of course ready to party.
Serves 8-10 cocktails
What you’ll need
8 oz. Soltado Spicy Añejo Tequila
16 oz. Passion fruit juice (like Ceres)
1/3 cup Fresh Lime Juice
2 tbs. Pomegranate Grenadine Syrup
2- 12 oz. Bottles Dry Ginger Beer
Garnish: Orange Slices and Fresh Mint
How it’s done
Mix the first four ingredients in a pitcher, chill overnight. To serve, fill a punch bowl with the passion fruit mixture and stir in ginger beer. Garnish. Serve over ice in mason jars or tall glasses, filled with ice.
The Leonardo Punch
Brandy cocktail doesn’t exactly conjure up images of the beach; but brandies actually make a great cocktail base for punches. This Leonardo Punch uses apple juice to balance out the brandy’s heaviness, while the citrus and cardamom give the drink depth and the ginger ale a pop. Make a big batch for that summer bonfire when you’ll be up all night talking around the fire.
Serves 6 cocktails
What you’ll need
2oz of lemon sugar
8 1/2 oz of clear apple juice
8 1/2 oz of ginger ale
4 oz of Amaro Lucano
4 oz of Brandy
4 bar spoons of bitter cardamom
citrus slices
How it’s done
Place 60 ml of lemon sugar, 250 ml of clear apple juice and 250 ml of ginger ale in a punch bowl. Add 125 ml of Amaro Lucano and 125 ml of Brandy, four bar spoons of bitter cardamom and last add the citrus slices.
Sparkling Sangria
Celebrating always calls for something sparkling. And while mimosas may own brunch, they’re not the only bubbly you can toast summer with this year. Simple, yet chic, this sparkling sangria from Arizona’s Salty Sow is basically summer in a glass. Light and refreshing, the effervescent, bright and fragrant elderflower and hints of citrus taste of long, lazy days. Consider it an easy departure from your old brunch standbys.
Serves 4 cocktails
What you’ll need
8 oz. of Elderflower Liqueur
4 Lemon Slices
4 Orange Slices
4 Grapefruit Slices
1 bottle Sparkling Wine
4 Purple Basil Leaf
Garnish Red and Green grapes
How it’s done
In a shaker glass, add liqueur along with fruits, basil and ice, and shake it. Pour it into a glass and top with sparkling wine. Garnish with red and green grapes.
Blueberry Maple Lemonade
Make summer even sweeter with a fresh maple syrup drink. Omni Hotels & Resorts is celebrating the sweet nectar from the mighty maple tree with maple syrup cocktails, and this Blueberry Maple Lemonades proves maple syrup is not just for breakfast. Made from Tito’s vodka, blueberry puree, fresh lemon and amber maple syrup, you can enjoy nature’s bounty with a bit of booze. The maple adds depth while the lemon cuts through the sugar.
Serves 4 cocktails
What you’ll need
6 oz. Tito’s Handmade Vodka
4 oz. Lemon Juice
4 oz. Maple Syrup
1 oz Blueberry RE’AL Puree
Garnish: Skewered Blueberries + Lemon Moon
How it’s done
Combine all the ingredients in a cocktail shaker with ice. Shake moderately and strain into an iced plastic cup. Garnish.
Summer Garden
Give your summer soirée a bit of Gatsby era glam with a gin cocktail. No extra work required. Simply throw all the ingredients in a shaker, shake and strain, and full up that pitcher for cocktails even the choosiest flapper would approve. The refreshing finish of the Rutte Celery Gin marries perfectly with lemon grass and ginger tea, creating a cocktail that can stand up to the hottest of days so you can dance the night away.
Serves 6 cocktails
What you’ll need
2 pints Rutte Celery Dry Gin
2 pints lemongrass ginger tea
2 slices of cucumber
2 mint leaves
1 pint honey water; 2:1 honey to water.
Extra cucumber slices and mint leaves for garnish
How it’s done
Shake all ingredients and double strain into a Coupette or Martini glass, or build in a pitcher to share with friends. Garnish with a cucumber slice and mint leaves.
Nutritionists often stress the importance of a hearty, healthy breakfast – a difficult rule for most of us in the midst of a chaotic morning. Most weekdays, we’re lucky if there’s time to grab an apple before hitting the road. This can wreak havoc on your metabolism and overall productivity throughout the rest of your day. Next time, try these quick, healthy toast recipes before reaching for the butter.
The Apple-tizer Toast
What you’ll need:
White, rye or wheat bread
1/2 granny smith apple
1 tablespoon apple butter
1 teaspoon cinnamon
Spread apple butter. Thinly slice apple and place on top. Lightly sprinkle cinnamon and enjoy. Optional: Top with granola or nuts for extra crunch.
Sweet and Sour Sunrise Toast
What you’ll need:
Sourdough bread
2 tablespoons small curd cottage cheese
1 peach or nectarine
1 basil leaf
A touch of salt and pepper
Wait for toast to cool before spreading cottage cheese. Top with sliced peaches or nectarines (or fruit of your choice) and add basil. Add salt and pepper for flavor.
Caped Crepe Toast
What you’ll need:
Whole grain wheat bread
1 large banana
1 tablespoon hazelnut spread
2 tablespoons granola
1 tablespoon chia seeds
Top toast with hazelnut spread. Thinly slice banana and layer on top. Sprinkle granola and chia seeds for texture.
Jam-Boree Toast
What you’ll need:
wheat or rye bread
1 tablespoon strawberry jam
1/2 cup raspberries
1/2 cup blueberries
1/2 tablespoon chia seeds
Spread jam. Top with fresh raspberries, blueberries and chia seeds.
Cordial Crunch Toast
What you’ll need:
whole grain wheat bread
1 tablespoon peanut/almond butter
2 tablespoons mixed nuts of your choice
1 tablespoon raisins
1 tablespoon granola
Spread peanut/almond butter. Top with your choice of nuts and raisins with a dash of granola.
Eggomaniac Toast
What you’ll need:
Sourdough or wheat bread
2 tablespoons liquid egg whites
1/2 cup fresh kale
pinch of black pepper
2 teaspoons grated parmesan cheese
Fry egg whites in nonstick pan until fluffy. Top with fresh kale, pepper and light parmesan cheese.
Much Ado About Avocado Toast
What you’ll need:
Wheat or rye bread
1 ripe avocado
2 teaspoons feta cheese
1 tablespoon sliced almonds
Blend one half avocado until it is a spreadable paste. Spread like butter and dice other half of avocado. Place on top with feta and almonds.
There’s Something About Berry Toast
What you’ll need:
1 tablespoon cream cheese
1/2 cup fresh mixed berries
1 tablespoon granola
Optional: 1 teaspoon fresh or grated basil
Spread cream cheese evenly, place berries and granola on top with basil (optional for extra kick).
We have all racked our brains over what to bring to a summer cookout or potluck event. You want to be creative and not have to ask the host what to bring, but if you don’t, you run the risk of showing up with a duplicate dish. Welcome to your cookout nightmare: You arrive to your event and just what you did not want to happen happened – someone else also brought a boring potato salad. Could this get any worse? Absolutely! Your potato salad is not a hit, meanwhile people cannot get enough of the other one.
Here are a few of my favorite recipes that are sure to impress so you never have to worry about bringing another boring dish.
CALDO DE CAMARON
I bet you didn’t know you were getting a Spanish lesson today! Caldo means soup and camaron means shrimp. This dish is a Mexican shrimp soup served chilled. It’s a perfect dish for hot summer months, but don’t let it fool you – it still packs some heat!
WHAT YOU’LL NEED:
Jumbo shrimp (deveined, cooked and peeled)
vegetable juice
lime juice
lemon juice
1 bundle cilantro
2 red tomato
1 red onion
1 garlic clove
red hot sauce of choice (best with Valentino, Tapatio, or Cholula)
Avocado
PREP: chop cilantro, dice tomato, dice onion, finely chop fresh garlic
HOW TO: Use vegetable juice as base; add about 2 oz of lime juice and 3 oz of lemon juice. Add all prepped ingredients including shrimp. Add hot sauce to preferred level of spiciness, and salt or garlic salt to taste. Let chill. Avocado is best sliced and added immediately before serving. Don’t forget to bring bowls!
PINEAPPLE MANGO CEVICHE
You won’t be the only person to show up at the cookout with a dish requiring tortilla chips to dip, however I guarantee you’ll be the only one to show up with this delicious twist to a classic favorite. (You could also make this a simple mango pineapple salsa by just leaving out the seafood.)
WHAT YOU’LL NEED:
Your choice of seafood (best with shrimp)
1 whole mango
Diced fresh pineapple
1 bundle cilantro
lime juice
lemon juice
red onion
salt
1 jalapeno (optional for added spice)
PREP: Cook seafood. Let chill while marinating in lime and lemon juice. Dice mango, red onion, and chop cilantro. If using jalapeño, chop finely.
HOW TO: Once seafood is chilled and marinated combine all other ingredients. When adding pineapple, add about an ounce of pineapple juice, and salt to taste. Keep chilled until served. Best served with plantain chips or tortilla chips.
ELOTES SUMMER SALAD
Elotes are Mexican street corn on the cob. With this dish we’re forgetting the cob for ease of serving as a salad.
WHAT YOU’LL NEED:
Corn on the cob (every 6 serves about 4 people)
Cilantro
crumbled cotija cheese
1/2 garlic clove
2 limes
Tajin seasoning salt
mayonnaise
PREP: Shuck corn, chop cilantro, chop garlic
HOW TO: Grill Corn (you’ll want to see about 15% of each cob grilled to blackened) and remove kernels from cob. Lightly coat with mayo, and begin to mix in garlic, lime juice, and desired amount of Tajin seasoning salt. Top with or mix in crumbled cheese, and garnish with a generous amount of finely chopped cilantro. Serve chilled.
CINNAMON SUGAR HUMMUS
Sure, it’s a favorite of many that is sure to make its way through the door at any cookout but is any of the hummus homemade? I’m guessing not, and it’s probably not a dessert hummus, either!
WHAT YOU’LL NEED:
1 can chickpeas (rinsed and drained)
1 oz lemon juice
1 tbsp tahini
1 tbsp granulated white sugar
3 tbsp cinnamon
1/2 oz olive oil
1 oz water
HOW TO: Blend all ingredients in a food processor or blender until smooth; let chill. That’s it! Best served with apple slices or cinnamon sugar pita chips. Also good as a spread for warm pita bread.
Beer is having a moment. The humble brew of cereal grains, water and yeast—a staple of backyard barbecues and the corner bar has enjoyed a renaissance thanks to craft brewers. And now it’s becoming the star of cocktails. A thirst quencher, that plays well with others, beer cocktails are textured and distilled, simple but fashionable. Bartenders from Portland to West Hollywood shared some of the beer cocktails they’ve been working on. Get ready to enjoy a cold brew in a whole new way this spring.
Amaro Al Fresco
Makes 1 cocktail
Sip your way into spring with this Peroni infused cocktail from Palihouse West Hollywood’s Shawn Shepard. The European pale lager isn’t overly hoppy and its flower notes add a refreshing lightness to the vermouth, for a libation that is deliciously smooth with soft bubbles.
What you’ll need
1 Peroni Nastro Azzurro
1 oz. Aperol
1/4 oz. Fernet Branca
1/2 oz. Dry Vermouth
Orange Peel
How it’s done
In a cocktail shaker, combine all ingredients with ice except Peroni and shake vigorously. Fill tall glass with new ice and add Peroni gently, strain ingredients over Peroni gently and garnish with orange peel.
Angry Honey Bee
Makes 1 cocktail
Sweeten up your spring with a bright cocktail. Jeremy Oertel of Brooklyn’s Donna uses Angry Orchard’s summer seasonal, Summer Honey, to add body, bubbles and balance to classic mixed drinks. This Angry Honey Bee with vodka, lemon juice, St. Germain and ginger will have you loving the bees, angry or not.
What you’ll need
1 oz Vodka
.75 oz Lemon Juice
.5 oz St. Germain
.5 oz Ginger Syrup
4 oz Angry Orchard Summer Honey
Candied ginger for garnish
Lemon wheel for garnish
How it’s done
Add all ingredients to a shaker with ice and shake. Strain into a Collins glass with ice and top with cider. Garnish with a piece of candied ginger and lemon wheel.
Sam Adams Summer Ale Sangria
Makes 40, 3oz servings
Think of this as the New England twist on traditional sangria. Mixologist Trevor Frye from Washington, DC’s Jack Rose Dining Saloon worked with Boston classic Sam Adams to create cocktail recipes for a number of summer beers, on shelves now. The crisp ale has a bit of spice that balances out the sweet white wine for a refreshing sangria with bite.
What you’ll need
4¼ bottles Samuel Adams Summer Ale
2 bottles of light white wine, like a sweet Riesling
2 oz. soda water
½ cup of cognac
½ cup of apple schnapps
½ cup of simple syrup
2 honeydew melons, peeled, sliced and diced
4 oranges, cut in to wheels
How it’s done
Mix all ingredients, except the soda water, together in a large bowl, and refrigerate overnight. Add 2 oz. of soda water, and serve.
Kicked Up Mocha Milkshake
Makes 1 cocktail
Get nostalgic for childhood days with an update to a milkshake. Cassandra Rose, mixologist for Soltado Tequila offers a grown-up version of the dessert. Using creamy, dark Guinness and spicy Tequila this milkshake is sweet but not too sweet, spicy but mellow. Simple, yet indulgent.
What you’ll need
1 oz Soltado Spicy Añejo Tequila
Chocolate and coffee ice cream
2 ounces Guinness stout
Dash of chocolate bitters
How it’s done
Pour Soltado Tequila and Guinness into glass, add ice cream, top with chocolate bitters.
Pray For Me Maria
Makes 1 cocktail
Sometimes the best way to cool down a balmy day is to spice it up. Mat Snapp, Master Mixologist of Fox Restaurant Concepts does just that with the Pray for Me Maria. Spiced tomato, tequila and chile con sal heat up this drink while the smashed cucumber and modelo especial give it a refreshing balance. Think of as a michelada style update to the classic Bloody Mary. What you’ll need
3 slices cucumber
0.25 oz simple syrup
0.5 oz lime juice
1 oz. Don Julio tequila
2 oz. Major Peters Bloody Mary mix
1 Modelo beer
Chile con sal (chile and salt) rim
Lime wedge
How it’s done
Muddle the cucumber, simply syrup and lime juice. Add the tequila and Bloody Mary mix. Give it a quick shake and top with Modelo beer, Chile con sal and a lime wedge.
Oh, gin. You complex, exotic, yet entirely misunderstood spirit. Gin has been the foundation of the spirit world before cocktails were fashionable. As a base, gin can be mixed with just about anything—bitters, sweeteners, citrus, you name it—as its distinct, juniper flavors mingle with, and even enhance, nearly every flavor profile you throw at it.
For the uninitiated, however, gin can be an overwhelming, daunting spirit that’s often overshadowed by other approach spirits such as vodka and tequila. And while a recent renaissance in classic cocktails has rendered a more educated drinking public, gin cocktails are still often overlooked.
To introduce you to this botanical spirit, consider five classic cocktails that will undoubtedly make you reconsider gin.
Last Word
Need an introduction to gin-based libations? The Last Word is the ideal candidate. Boasting incredible depth and complexity, this sweet and sharp drink is attractive and downright drinkable—despite its potency.
Equal parts gin, green Chartreuse, maraschino liqueur, and fresh lime juice, this prohibition-era cocktail feels decidedly modern. Originally developed at the Detroit Athletic Club in the 1920s, the drink fell out of style sometime around World Ward II, but has enjoyed renewed popularity thanks to Murray Stenson, who revived the cocktail at Seattle’s Zig Zag Café.
Served straight up and boasting an enticing pale green color—partially due to the Chartreuse—the wonderfully balanced cocktail is a little sour, a little sweet, and a little pungent. In other words, it’s the perfect sipper, no matter the season or your mood.
INGREDIENTS:
3⁄4 gin
3⁄4 green Chartreuse
3⁄4 maraschino liqueur
3⁄4 fresh lime juice
Twist of lime for garnish
French 75
Never heard of the inimitable French 75? This just may be the cocktail you’ve missed your whole life. And you wouldn’t be in bad company, either. The drink was a favorite of the Lost Generation.
The French 75, or simply Soixante Quinze (75) in French, was first created in 1915 at New York Bar in Paris by Harry MacElhone. Named after the 75-millimeter M1897, a vicious but compact gun favored by the French field artillery in World War I, the potent cocktail was said to resemble the feeling of being shelled with the gun when consumed.
Appropriately so, this little drink packs a hell of a punch. Featuring a sturdy base of gin, a smattering of sugar and lemon, and a healthy top-off of bubbly, you’ll be surprised how well the French 75 hides its liquor. Refreshing and intoxicating, the cocktail is a classic that every bartender should know and every drinker should admire.
INGREDIENTS:
.5 oz Lemon juice
1 tsp Sugar
2 oz London dry gin or cognac
Champagne, chilled
Glass: Collins
Ramos Gin Fizz
If we want to get technical, fizzes encompass a number of sour-based cocktails that incorporate spirits, club soda, and lemon juice. And rightfully so, gin was the earliest spirit used in a fizz. Light, drinkable, and approachable, the first printed reference to “fizz” was in the 1887 edition of Jerry Thomas’ Bartender’s Guide, which included six variations.
One of the most iconic interpretations, the Ramos gin fizz, was born in 1888. As legend has it, bartender Henry C. Ramos of the Imperial Cabinent Saloon on Gravier Street in New Orleans called for a 12-minute mixing time, requiring the bar to staff as many as 32 employees during the carnival of 1915 just to shake the drink.
You probably won’t get the marathon shaking time these days, but the Ramos gin fizz is still a balanced silky spectacle, thanks to its egg white and cream base, and citrus and aromatic notes, courtesy of lemon, lime, and orange flower water.
INGREDIENTS:
1 1/2 oz. gin
1 Tbsp. simple syrup
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1 fresh egg white
1 oz. heavy cream
3 drops orange flower water
1 oz. club soda, chilled
Glass: highball
Martinez
Classic? The Martinez goes beyond that. It’s a precursor of many a classic cocktail. In fact, it’s often considered the evolutionary missing link between the Manhattan and the Martini. Booze-forward and complex, the modern Martinez drinks like a Manhattan, but forgoes the oaky, vanilla notes of whiskey for the aromatics of gin.
Ever the unequivocal black sheep of the cocktail world, the Martinez has a hazy past. First mentioned in O.H. Byron’s seminal The Modern Bartender in 1884, the original drink is vaguely described as “same as Manhattan, only you substitute the gin for whisky.” Byron continues with two versions of the Manhattan—both a dry and sweet variation—and no further suggestion of the Martinez. To further complicate matters, since the 1880s, no two recipes have agreed on the ratio of gin to vermouth. And several recipes printed in the early-to-mid 20th century even call for equal parts gin and dry vermouth.
Suffice it to say, this uncertainty has created a legion of devotees. While you’re apt to get riffs on an ancient, ambiguous recipe, these days, you’ll most likely be served a fairly even amount of sweet vermouth and gin, a splash of maraschino liqueur or Curaçao, and a dash or two of bitters. You’ll be drinking a piece of history that boasts an unbeatably complex, balanced taste—no matter how you mix it.
INGREDIENTS (Original Recipe):
30ml Old Tom Gin
30ml Sweet Vermouth
2 dashes of Angostura biters
2 dashes of Curaçao
Glass: coupe
INGREDIENTS (Modern Recipe):
2 ounces gin
3/4 ounce sweet vermouth
1/4 ounce maraschino liqueur
Dash of Angostura bitters
Lemon twist for garnish
Glass: coupe
Negroni
While the Negroni’s true origins are unknown, we like to go with the legend of Count Camillo Negroni, circa 1919. As the story goes, the count invented it when he asked Fosco Scarselli, bartender at Caffè Casoni in Florence, Italy, to strengthen his favorite drink, the Americano, by replacing soda with gin. While the story’s legitimacy is hotly contested, drink historian David Wondrich has confirmed the existence of Camillo Negroni; and while his status as royalty is certainly questionable, his grandfather was, indeed, a count.
As with most lore, at the end of the day, the Negroni’s true origins are nothing more than cocktail conversation. But as an actual libation, it’s one hell of a conversation starter. Slightly bitter and slightly sweet, the drink consists of equal parts Campari, sweet vermouth, and gin. Deceptively easy to perfect, yet always of a dashing, deep-red hue, the Negroni is a drink that’s truly worth of royalty status.
By now, everyone has heard of the heart-healthy and cancer-fighting benefits of antioxidant-rich EVOO (extra-virgin olive oil). Diets rich in fruits, vegetables, legumes, and nuts have been shown to reduce mood disorders like depression and anxiety. We accept that leafy greens are super foods and that white bread is the enemy. Buzz of the “Mediterranean diet” may have even hovered around our heads at one time or two (or twenty). We have heard the hype, but have we absorbed the message?
It is no secret that the Mediterranean countries have cultivated one of the healthiest diets in the world. In 2015, six of these nations were listed among the 20 healthiest in the world, with Italy, Spain, France and Greece dominating most lists from year to year. Lower rates of cardiovascular diseases, type-2 diabetes, obesity, and stroke have been observed in the communities that stick to this regimen on a daily basis.
The food is also among the most delectable on our palates. Dining out tops our lists of “things to do” while traveling to this region and we tackle the task with ardor. Pizza and pasta in Italy? Absolutely. Paella in Spain? Bring it on!
Adopting this lifestyle can be one of the healthiest changes to our routine. These tips will jump start your way to enjoying clean, Mediterranean cuisine, daily.
Design your meals around the Mediterranean Diet Food Pyramid
A food pyramid is a helpful device used to break down daily, weekly and monthly dietary requirements. The best part about the Mediterranean Food Pyramid is that nothing is left behind.
–Fruits, vegetables, legumes and a choice of complex carbohydrates comprise the spine that holds the rest of the diet together. Each of these food groups should be consumed with every meal.
–Fish, poultry, and eggs are viewed as supplementary choices, enjoyed 2-3 times per week. Baked sweets can be relished a few times per week as well.
–Red meats are treated as special treats, to be saved for special occasions, including holidays.
Moderate red wine consumption also makes up part of this lifestyle and Mediterranean folks can be true connoisseurs. The MVP here is resveratrol, an antioxidant linked to lowering bad cholesterol, raising good cholesterol and preventing blood clots. A maximum of one to two glasses per day is recommended for the average person, and people with certain health concerns are cautioned against alcohol consumption in general.
Must-Try Recipe: The Mediterranean Platter
Cherry tomatoes
Cucumbers
Carrots (and other vegetables you prefer)
Olives
Whole wheat bread
Cheese (cubed)
Hummus
Tzatziki dip
How: Variety surely is the spice of life. It is also the keystone to Mediterranean cuisine. For lunch, group a variety of vegetables (cherry tomatoes, chopped cucumbers, and carrots, for example), olives, small slices of whole wheat bread and cubes of your favorite cheese in individual piles around a dish. In the middle, add heaping spoonfuls of hummus, tzatziki (greek yogurt-based dip) and couscous. Not only is this meal easy and delicious, but it covers many major food groups and will introduce the best flavors from around the Mediterranean Sea into one dish.
Think of the Mediterranean Diet as less of a diet and more of a lifestyle
The word diet is plagued with negative undertones. It represents the types of food that we routinely eat, but also signifies curbing oneself to small amounts or special kinds of food. But take a look at the Mediterranean Diet Food Pyramid (above); nothing is off limits and everything is recognizable (and enjoyable).
The Mediterranean cultures love their food so much that meals are savored. Work-time lunch breaks last between 1-2 hours and social gatherings nearly always include a meal.
They are culinary masterminds behind delectables like gelato, croissants, flan, and baklava. The trick is to eat healthful, smaller portions often and reserve special treats for 2-3 times per week. By no means do you have to cut out your favorite snacks; just space them out!
Carbohydrates and fats are staples, and choosing the healthiest options is key. Olive oil is a chart topper, followed by cheese and yogurt. Shavings of Feta, Ricotta, Parmesan and Provolone will add protein, calcium and a dash of flavor to your meals. Bread and pasta can be enjoyed regularly, especially the whole grain options, and carbohydrates pair well with fiber to slow sugar absorption, preventing spikes in our bloodstream and energy levels.
The Mediterranean diet is also environmentally friendly. Take a second glance at your trusty food pyramid. This cuisine is heavy in plant-based ingredients. Not only is it life sustaining, but it is environmentally sustaining as well!
Must-Try Recipe: Paella
This isn’t the easiest recipe to master, but one that is well-worth the effort. This Spanish dish has everything that makes the Mediterranean diet unique, from an aromatic blend of herbs and spices to a rich marriage of surf and turf, cooked vegetables, and choice of grain. One of my favorite substitutions is couscous in place of rice, for a North African/Spanish hybrid. I recommend looking up different versions and choosing the one that sings to your soul.
Recipes can be simple yet effective
Eating healthy has never looked so good or been this easy. The high quantities of fresh fruits and vegetables keep the daily routines simple, and clean cooking methods can reduce your time slaving over a hot stove. Grocery store runs will also decrease when you base the majority of your shopping list to the perimeter of the store (typical areas for produce, legumes, fresh fish, meat, and dairy).
Must-Try Recipe: Grilled Salmon with a side salad
Chopped basil
Chopped parsley
Minced garlic
Lemon juice
Salmon fillets
Side salad:
Tomatoes
Cucumbers
Crumbled cheese
Sunflower seeds
Balsamic Vinegar and EVOO
How: For a quick fix, mix 3 parts of chopped basil with 1 part of chopped parsley. Add a fraction of minced garlic (1-2 cloves will suffice for two salmon fillets) and enough lemon juice to soak the spices. Rub this mixture over your salmon and grill to perfection.
A simple side salad of finely chopped tomatoes and cucumbers, basil, crumbled cheese of your choice, toasted sunflower seeds and a balsamic vinegar/EVOO dressing are the perfect accompaniment.
Herbs and spices emphasize flavor, not salt
Did you know that cinnamon, parsley, chile pepper and sage are among the healthiest spices in the world? They are also prominent in the Mediterranean Diet. These herbs and spices have been reported to improve brain activity, act as antioxidants and boost metabolism.
Must-Try Recipe: Mediterranean Spice Mix
*The quantities will vary depending on your personal preference. I add a higher proportion of oregano since it’s one of my favorite dried herbs.
How: Simply combine equal parts of dried parsley, basil, rosemary and garlic powder with double the amount of dried oregano. Some recipes also call for half a part of cinnamon in the mix (cinnamon is a staple in Greek cuisine). That’s all that there is to it! Store this mixture in an airtight container. A Mediterranean Spice Mix can be sprinkled over chicken, turkey and fish, acting as a seasoning and reducing the need for salt from many of your meals.
Americans often celebrate Southeast Asia for its tropical climate, lush, mountainous archipelagos and affordable travel commodities, but the region offers an abundance of unexplored culture and history. Thailand is no exception; it’s home to the Siamese cat after all. Besides being translated as the “land of the free,” it’s also the world’s largest exporter of rice, blessing us with the privilege to fry and consume it by the pint. While it’s fairly effortless to find a decent Pad Thai in most American cities, Thai food extends far beyond this one staple. Here are a few other authentic Thai recipes easily thrown together from home.
Pad See Ew (Stir Fried Rice Noodles)
Prep Time: 30 minutes
Flavor: Tangy, salty
What’s in it:
2 tablespoons vegetable oil
1-2 cups wide rice noodles
1 cup minced garlic
1 cup diced chicken (or tofu for a vegetarian alternative)
1 large egg
2 tablespoons light soy sauce
1 teaspoon sugar
1 cup of sliced Chinese broccoli (can substitute Calabrese broccoli if unavailable.)
Garnish with chili flakes, black pepper and lime
How it’s done:
Heat wok at medium heat and add oil until hot then fry garlic briefly.
Add chicken and stir until almost fully cooked.
Toss in rice noodles, broccoli, soy sauce and sugar.
Let simmer on low heat 1-3 minutes, stirring occasionally.
Scramble and fry egg in separate pan and combine.
Begin to fry at high heat for flavor; 1-2 minutes.
Garnish with lime, pepper and chili pepper flakes.
Mee Krob (Thai Crispy Noodles)
Prep Time: 15-20 minutes
Flavor: Sweet, sour, tangy
What’s in it:
3 tablespoons cooking oil
1 cup fine rice noodle vermicelli
1/2 cake yellow firm tofu
1/4 cup chopped fresh shrimp
1 tablespoon chopped garlic
1 tablespoon white vinegar
1 tablespoon chopped red shallot
1 tablespoon soybeans
1 tablespoon fish sauce
1 teaspoon ground dried Thai chillies
1 tablespoon lime juice
2 Chinese chives
1/3 cup fresh bean sprouts
How it’s done:
Heat oil in wok over medium heat until hot.
Fry noodles until crispy then drain.
Thinly slice tofu and deep fry until crispy and set aside.
Stir fry garlic and shallot.
Add shrimp, alongside soybeans, vinegar, lime, fish sauce, and dried chillies, stirring to combine.
Reduce heat, add noodles and mix sauce until ingredients fully combine.
Top with fresh chili, kaffir lime rind, bean sprouts and chives.
Tom Yum Soup
Prep Time: 30 minutes
Flavors: Salty, sour
What’s in it:
2 cups water
1 sliced stalk of lemongrass
1 chunk diced galangal
5 shredded kaffir lime leaves
2 Thai chilies diced
1 diced clove of garlic
1 cup shrimp
1 cup oyster mushrooms
1 chopped roma tomato
1 chopped white onion
1 teaspoon sugar
5 tablespoons fish sauce
3 tablespoons lime juice
How it’s done:
Bring water to a boil.
Toss lemongrass, galangal, lime leaves, garlic and chilies into boiling water and let simmer.
Toss in shrimp, mushrooms, tomato and onion.
Boil all ingredients for 3-5 minutes.
Add fish sauce, sugar and lime juice.
Bring to simmer and allow soup to thicken and soften.
May garnish with cilantro.
Yam Mamuang (Thai Mango Salad)
Prep Time: 15 minutes
Flavor: Sweet, salty, tangy
What’s in it:
2 tablespoons cooking oil
3 unripe mangos
1 cups peeled shrimp
1 clove garlic
1 tablespoons sugar
1/2 diced medium red onion
3 tablespoons fish sauce
1 cup unsalted peanuts
3 medium limes
3-4 tablespoons roasted chili in oil
1 cup roasted coconut
How it’s done:
Chop garlic and fry in oil until golden brown.
Bring water to a boil in a separate pan.
Add shrimp and let simmer 5 minutes, then drain.
Cut mango into thin strips.
Sautee peanuts in oil on stovetop for 5 mins.
Sautee coconut in the same manner and set aside.
Toss it all together, sans coconut, and place in serving bowl.
Top with roasted coconut, chopped cilantro and serve.
For extra zest try a lime dressing:
Squeeze limes to make 4-5 tablespoons.
Stir in fish sauce, roasted chili and sugar.
Mix and pour over salad.
Tao-Hu Gratium Prik Thai (Garlic and Peppered Tofu)
Prep Time: 45 minutes
Flavor: Salty
What’s in it:
2 cloves diced garlic
2-3 peeled shallots
1 teaspoon peppercorns
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoon vegetable oil
1 cup firm tofu, cut in half vertically, then each half into 4 slices
Garnish: coriander leaves, tomatoes or basil
How it’s done:
In an electric grinder, grind together garlic, shallots, and peppercorns.
Add soy sauce and sugar and stir to combine.
Spread tofu out on a flat dish, cover with the mixture and let to marinate 30 minutes.
Heat oil in skillet or wok over medium heat until hot.
Fry marinated tofu until golden brown.
Drain and place on a serving dish. Garnish with fresh basil leaves.
A lifestyle magazine inspired by author Sylvia Day