Cocktail Recipes, Spirits, and Local Bars

Roasted Lobster with Basil-Mint Pesto

Roasted Lobster with Basil-Mint Pesto


  • 2 cups (packed) fresh basil leaves
  • 1/3 cup (packed) fresh mint leaves
  • 3 tablespoons pine nuts, lightly toasted
  • 4 1 3/4-pound live lobsters
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons whipping cream
  • 2 cups panko (Japanese breadcrumbs)
  • 1 teaspoon grated lemon peel

Recipe Preparation

  • Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Squeeze leaves to remove excess liquid.

  • Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth.

  • Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use poultry shears to cut through shell if necessary). Crack claws.

  • Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Transfer pale green tomalley (liver) from body cavity to pesto in processor. Brush lobster meat with extra-virgin olive oil. Sprinkle meat with salt and pepper.

  • Blend tomalley into pesto. Transfer to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely.

  • Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.

Reviews Section

28 Essential Summer Pasta Recipes to Carb-Load Through the Heat

Farideh Sadeghin

Pasta may be our go-to comfort food in cold-weather months, but it also makes for some of our favorite easy summer recipes.

As the temperature rises, trade out heavier ingredients like braised meats or long-cooked sauces for fresh vegetables, bright herbs, and seafood. Linguine and clams with olive oil, white wine, and chiles is one of the greatest classic Italian recipes, ever. For a more extravagant seafood feast, try bucatini ai frutti di mare—pasta with clams, shrimp, squid, and lobster.

Of course, the greatest culinary gift of the season is the beautiful, abundant summer produce. Our buckwheat and ricotta gnocchi are tossed in a cream sauce lightened with fresh spinach and peas while our bright summer bolognese eschews red sauce for tomatoes and fresh basil. On especially hot days, look to cool pasta salad, like our classic Greek version tossing rotini with crisp tomato, onion, cucumber, and tangy feta cheese.

Find all these dishes and more in our gallery of summer pasta recipes.

Rumor has it that pasta puttanesca–literally “whore’s pasta”–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish’s salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »

Lemon-Infused Spaghetti with Oil and Provolone

Cook your pasta in fragrant lemon water. Get the recipe for Lemon-Infused Spaghetti with Oil and Provolone »

Swiss Chard Anzelottos with Pomodoro Sauce

From the tortelli family, anzelottos are rectangles often with ridged edges. “They’re made with a thicker, bright white dough of plain semola flour and hot water, which penetrates the proteins in the rustic flour more easily,” chef Evan Funke of Felix in Los Angeles says. Get the recipe for Swiss Chard Anzelottos with Pomodoro Sauce »

Fresh Pasta Sheets with Pesto

Mandilli di seta—large, thin pasta sheets—with pesto at Da Laura in San Fruttuoso.

Spaghettoni with Jasmine, Saffron, and Chamomile

These floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work. Get the recipe for Spaghettoni with Jasmine, Saffron, and Chamomile »

Lorighittas with Shrimp, Mussels & Orange

Made by looping a slender strand of dough around two fingers, then carefully twisting the pieces into what looks like a thin rope, lorighittas take time and, ideally, multiple makers. Let the pieces dry slightly before boiling to preserve their shape, resting them on a surface heavily dusted with semolina to help prevent sticking and warping when lifted. Leave the heads on the shrimp for a deeper, sweeter seafood flavor, and finish the pasta in a combination of fresh orange juice and the juices from the cooked mussels. Get the recipe for Lorighittas with Shrimp, Mussels & Orange »

Summer Bolognese

This recipe for summer bolognese has the classic comfort of bolognese, but without the heaviness of a red sauce, instead embracing the summer’s bounty of gorgeous tomatoes and fresh basil.

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

Corkscrew Pasta with Eggplant and Tomato-Basil Pesto (Busiate con Pesto alla Trapanese)

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Spaghetti with Garlic, Olive Oil, and Peperoncino Chiles

Once served at the end of a meal—post dessert—this simple, classic Roman pasta dish has become a staple first-course across the city.

Pasta Primavera

Sirio Maccioni, the well-known restaurateur of Le Cirque fame, has been acknowledged for creating this dish. Get the recipe for Pasta Primavera »

Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach

A combination of pesto, parmesan, and reduced cream makes a rich sauce for fettuccine or other long, thin pasta. Get the recipe for Fettuccine with Pesto Cream Sauce, Roasted Red Peppers, and Spinach »

Sausage and Arugula Pasta Salad

Pasta salads are essential summer food: they travel well they’re easy to adapt to whatever produce you have on-hand and they’re simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »

Noodles with Peas (Pasta e Piselli)

Noodles with Peas (Pasta e Piselli)

Trenette with Pesto, Beans & Potatoes

In this classic Genoese dish, fettuccine pasta is combined with string beans, baby red potatoes, and tossed with basil pesto. Get the recipe for Trenette with Pesto, Beans & Potatoes »

Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

We like to serve this pasta topped with a little shaved bottarga, the dried salted roe of tuna or gray mullet a sprinkle adds a briny, salty note that beautifully offsets sweet, oven roasted plum tomatoes. Get the recipe for Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel »

Fusilli With Scampi, Cranberry, and Peas

We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets. You won’t find Venetian scampi in this country substitute good-quality baby shrimp. Get the recipe for Fusilli With Scampi, Cranberry, and Peas »

Fettucine with Corn Crema and Charred Green Onions

For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »

Lobster Linguine with Chiles

This classic pasta, from award-winning chef Fulvio Pierangelini at his restaurant, Irene, in Florence, Italy, is enriched with the lobsters’ coral, or roe sac. It adds a pop of briny flavor to the pasta, but can be omitted if the lobsters you buy don’t contain it. Get the recipe for Lobster Linguine with Chiles »

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »

Greek Pasta Salad

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad. Get the recipe for Greek Pasta Salad »

Orecchiette with Rapini and Goat Cheese

Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that’s ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »

Garlic Scape and Cherry Tomato Pasta

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor toss them with pasta, lemon juice, and arugula for a simple summer meal. Get the recipe for Garlic Scape and Cherry Tomato Pasta »

Crabs and Spaghetti

In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs. Get the recipe for Crabs and Spaghetti »

Moroccan Pasta Salad

The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Get the recipe for Moroccan Pasta Salad »

Gnocchi al Pesto

Tender gnocchi tossed with a classic pesto genovese is a popular first course in Liguria. Get the recipe for Gnocchi al Pesto »

Fettuccine with Heirloom Tomatoes

This homemade fettuccine is simply tossed with heirloom tomatoes and basil. Get the recipe for Fettuccine with Heirloom Tomatoes »

Pasta with Basil Cream Sauce Recipe

I want to introduce you to Chef Mark Vogel, culinary instructor, food writer and doctor of psychology. He has contributed several food articles on my web site including So You Want To Be A Chef that I just recently posted.

Chef Vogel graduated from the Institute of Culinary Education in New York City and has been writing a syndicated food column “Food for Thought” for a number of periodicals and web sites. I’m hoping he may help me on occasion with my “Ask A Chef” feature answering your cooking questions more thoroughly.

Mark just told me about his new web site Food For Thought that contains all of his writings plus a bunch of Mark’s recipes. I encourage you to check it out when you have a free moment (and come back to The Reluctant Gourmet when you are finished of course).

And to really whet your appetite on what you will find at Chef Vogel’s new site, I’m posting his recipe for Pasta with Basil Cream Sauce. I think you will enjoy it.

Creamy Lobster Bisque Turns Leftovers Into a Tasty Dish

NEW YORK CITY &mdash The start of fall is also the start of soup season, and this recipe calls for the leftover shells and bodies you might still have after making a lobster roll.

Combining that briny lobster flavor with swirls of sherry and cream makes a soup that tastes like it should cost a million bucks.

It takes some time to put together, but the experience in the end might even be more rewarding than eating the lobster itself.

Pair the soup with some garlicky croutons and you're good to go.

Here's how to make this tonight.


Shells and bodies from 2 small or 1 medium lobster

1 quart cooking liquid from the lobsters, or water, heated

1 head of garlic, unpeeled, sliced in half through the cloves

1 teaspoon of whole black peppercorns

3 tablespoons tomato paste

1. Heat a large pot over medium heat. Add 1 tablespoon of the butter and sweat the vegetables until they've given off most of their liquid and are lightly colored. Add the lobster pieces and cook for 3-4 more minutes.

2. Add the wine and sherry and cook until reduced by half. Then add the warm stock (and enough additional liquid to cover the vegetables and lobster), the head of garlic, herbs, parsley, peppercorns and kosher salt and bring to a boil. After that, reduce the heat and simmer for at least an hour with the lid partially covering the pot.

3. Then strain the stock through a sieve into a large bowl, pressing the solids with the back of a spoon to extract all of the flavor. Return the stock to the pot and keep on a low simmer.

4. Meanwhile, in another pot, melt the rest of the butter. Slowly whisk in the flour and cook until the mixture turns golden brown, stirring constantly.

5. Slowly add in the stock, a couple of ladlefuls at a time while whisking until it is all incorporated. Add the tomato paste and bring to a boil. Then lower the heat to medium and reduce until thickened, about 10 minutes.

6. Swirl in some heavy cream and cook about 5 minutes more on reduced heat. Taste and add seasoning if necessary.

A Celebration of All Things Green

But I will say that this isn’t quite a straight green goddess. There is one key substitution to this recipe. Namely, it’s a green goddess *pesto* that nixes the creamy element in favor of serving as supporting act to a delicious, caper-y, garlicky, and creamy pasta with peas and perfectly golden, crisped salmon that seriously makes for the most heavenly and addictive springtime meal.

SO SPRING HAS SPRUNG! AND it was Earth Day two days ago! Make this pasta to celebrate all things green and eat something that’s really, really, really, REALLY delicious.

Four really’s. Just make it.

(Note: If you’re not a salmon lover, you can also use chicken for this recipe. Just pan-sear some chicken breasts and slice them, or even shred the meat from a store-bought rotisserie chicken. Of course, if you’d like it to be vegetarian, feel free to just omit the salmon or chicken altogether. You’ll have a creamy, herby pasta with sweet peas as the star!)

RECIPE: Traditional Australian Lamington for Mother's Day

UPPER WEST SIDE &mdash A lamington is to an Australian as a brownie is to an American, according to Matilda Boland, who co-owns the West 79th Street restaurant Burke & Wills.

The lamington &mdash a sponge cake bar covered in chocolate and coconut &mdash is "a classic Australian dessert that everyone grows up eating in their school lunchbox and at grandma&rsquos house for special occasions," said Boland.

This Mother's Day, the Australian bistro at 226 W 79th St. near Amsterdam Avenue, is giving a lamington to every mom (or "mum" as Australians would say) to take home or to eat on the spot.

The treat will come packaged with the recipe, but we've shared it here as well, so you can have a pile of homemade lamingtons ready to go to and really impress her.

The recipe is a "slight tweak on the classic," based on native Australian and co-owner Tim Harris' mum's recipe, said Boland.

"There are many variations, some with or without a layer of cream or jam. Everyone&rsquos mum has a recipe that they learned to cook growing up," she said.

The lamington will be on Burke & Wills dessert recipe through the summer.

Mum's Lamington Recipe

Cake Ingredients:

1/2 cup unsalted butter
3 eggs
Pinch of salt
1 tsp vanilla
3/4 cup sugar
1 1/2 cups self raising flour (or can substitute regular flour with 1 tsp baking soda)
1/2 cup milk

Icing Ingredients:

2 cups confectioner's sugar
1 heaped tablespoon butter
1/3 cup cocoa
1 tsp vanilla
3 cups desiccated coconut
4 tablespoons boiling hot water
1/2 cup milk

&mdash Use a mixer on high speed to blend the butter and sugar together for about 8 minutes.
&mdash Then beat in the eggs and vanilla.
&mdash Mix in milk and flour with the mixture.
&mdash Pour the mixture into a greased square baking tray.
&mdash Put in oven and bake for 30 minutes at 350° F.
&mdash Allow the cake to cool.
&mdash Once the cake has cooled, spread a thin layer of strawberry jam, cut down middle and fold
in half.
&mdash Place in the freezer for about two hours until frozen.
&mdash Once frozen cut the cake into squares.
&mdash For the icing, combine all of the ingredients for the icing, except the coconut, with boiling water in a bowl until it is quite thin, about 15 minutes.
&mdash Coat the cake square pieces with the icing.
&mdash Roll the lamingtons in the coconut.
&mdash Leave the lamingtons in an airtight container and leave in the refrigerator for a couple of hours, preferably overnight.

Healthy Grilling Recipes

These easy grilling recipes are all healthy and gluten-free with many options that are low carb, keto, paleo and Whole30 friendly.

Chicken & Turkey Recipes

Grilled chicken is a classic. Whether you prefer chicken breasts or chicken thighs on the grill, this list gives you plenty of options. And don't forget to try grilling turkey when you want to switch things up!

    - Cook Eat Well - Cook Eat Well - Cook Eat Well - Joyful Healthy Eats - The Paleo Mom - Paleo Grubs - The Paleo Diet - Kalyn's Kitchen - Delightful E Made - Phoenix Helix - Primal Palate - Paleo Appetite - Against All Grain - Nom Nom Paleo - Rubies & Radishes - Kim's Healthy Eats - Feasting at Home - The Nourishing Home - The Iron You

Beef & Pork Recipes

From juicy hamburgers to grass-fed steaks, sausages to lamb, there are plenty of delicious meaty recipe ideas to try here.

    - Cook Eat Well - Paleo Planet - Fed and Fulfilled - PaleOMG - Savory Lotus - Skinny Taste - Nom Nom Paleo - Gutsy by Nature - Plaid & Paleo - All Day I Dream About Food - Meatified - Diane Sanfilippo

Fish & Shrimp Recipes

These fish on the grill recipes are perfect for quick and easy dinners. Whether you grill shrimp, lobster, or salmon, seafood is one of the fastest things to cook on the grill. Plus it keeps the mess outside and makes for easy cleanup.

    - Cook Eat Well - Paleoista - Mark's Daily Apple - Nom Nom Paleo - A Spicy Perspective - The Healthy Foodie - The Wanderlust Kitchen - Paleo Newbie - Foodspin - The Clothes Make The Girl - Paleo Porn - Paleo Cupboard

Vegetables & Sides

So many vegetables are great on the grill. In fact, I can't think of any that aren't enhanced by the smoky grill flavor. Try your favorites with olive oil, salt and pepper for a simple side. Or try one of these tasty recipes.

    - Cook Eat Well - Cook Eat Well - Kalyn's Kitchen - Healthy Recipes - The Clothes Make The Girl - Against All Grain - Elana's Pantry - the Kitchn - Fine Cooking - Civilized Caveman Cooking - The Domestic Man - Simply Recipes - Paleo Grubs - The Organic Kitchen - PaleOMG

Grilled Appetizers & Snacks

If you're heating up the grill for dinner, why not throw the appetizers on first? These starters will give everyone something to munch on while you BBQ the main course.

    - Cook Eat Well - Cook Eat Well - Cook Eat Well - PaleOMG - Paleo Grubs - PaleoLeap - Primal Palate - Eating Richly - Beyond The Bite - My Heart Beets

Classic BBQ Sides & Sauces

Half the fun of a BBQ is the side dishes! These options cover all the classics from (sweet) potato salad to coleslaw to old school broccoli salad – all made healthy, paleo and gluten-free!

    - Cook Eat Well - Cook Eat Well - Cook Eat Well - Cook Eat Well - Cook Eat Well - Cook Eat Well - Holistically Engineered - Paleo Grubs - Mark's Daily Apple - Autoimmune Paleo - Paleo Plan - Healthful Pursuit - Real Everything - Empowered Sustenance

Make Ahead Desserts

Make-ahead desserts make dinner no-stress. Just put them out family-style and let everyone help themselves. There's something here for everyone from vegan to keto. And all are gluten-free and paleo-friendly.

Desserts on the Grill

When you want to grill dessert too, here are some delicious grilled dessert recipes to try!

    - The Paleo Mom - Ditch the Wheat - Everyday Paleo - Silvana's Kitchen - Whole Lifestyle Nutrition - Skinny Chef - Style Me Pretty

With all of these easy and healthy summer grilling recipes, you'll never run out of dinner ideas!


Please note that all of our cocktails are made to order and may require extra time due to their complexity. We thank you in advance for your patience.

The Vaccine… 15 Grey Goose Vodka, St, Germain, Triple Sec, house made sweet and sour, guava and passion fruit puree served up

“The Fabuloso"… 14 Empress Gin, coconut syrup, agave, lime juice, orange bitters, egg whites served up in a coupe glass

Blueberry Hill. 15 Modern Love Gin* , muddled blueberries and sage, lime juice, agave served on a single rock, garnished with sage and blueberries

Spicy Juanito… 14 Modern Love Vodka* , muddled jalapeno, strawberries and basil, lime juice, agave shaken and served over a single rock, strawberry garni

*Modern Love Vodka and Gin are distilled here in Palm Springs, by a local couple. Although their business is relatively new, they have won several prestigious awards and honestly you cannot get any more local than this great vodka and gin!!

Rosie Margarita.. 14 silver tequila, muddled strawberries, lime juice, agave, splash of rose wine, served up in a coupe glass with a strawberry sugar rim and strawberry garnish

Nina’s Sour Bitch… 15 Knob Creek whiskey, blood orange puree, house made sour mix, served on a single big rock

El Boracho… 16 Hendricks gin, El Silencio Mezcal, Aperol with lemon juice and agave served on the rocks with salted rim

Oaxaca Old Fashioned… 18 Casamigos Reposado, Casamigos Mezcal, muddled orange, bitters and agave served on a single rock

Hendricks Cooler… 15 Hendricks gin, St. Germain, fresh cucumber, lemon juice, fresh mint

Elder Pear Martini… 16 Grey Goose vodka, St. Germain, sweet and sour, served up

Palm Canyon Margarita… 14 Karma tequila, Cointreau, muddled lemons, limes and blood oranges, house made sweet and sour, served on the rocks with a salted rim

Cactus Pear Margarita… 16 Karma tequila, Cointreau, Casamigos Mezcal, cactus pear puree, house made sweet & sour on the rocks, Tajin rim

Saint Rita… 14 Karma Tequila, St. Germaine, Cointreau, agave, fresh lime juice, served up with a salted rim

Trader Vic’s Mai Tai… 16 Appleton rum, orgeat syrup, Cointreau, house made sweet and sour mix, floater of Myers rum, fresh mint

Poolside Car… 14 Ketel One vodka, Cointreau, house made sweet and sour, muddled basil & cucumber strained into a coupe glass

Hot Watermelon Cosmo… 16 American Star Artisan Crafted Vodka…Buellton, CAGhost Chili infused vodka, Cointreau, watermelon puree, house made sweet & sour, served up

Alcohol Free

Strawberry Acqua Fresca… 5Perrier with lime, strawberry puree, slash of lemon juice, fresh mint

Pomegranate Sparkler… 5Perrier with lime, POM Juice

Marinated Olives (for the table)…warmed, pitted Spanish and Kalamata olives with chili flake, garlic, rosemary and orange peel…..8
Soup of the Day… Tomato basil or watermelon gazpacho with avocado and feta cheese …9
Tri Colore Salad. radicchio, arugula, Belgian endive, shredded parmesan, lemon vinaigrette (v)…13
Baby Gems… basil anchovy parmesan dressing, sweet local dates, shredded carrots, cherry tomatoes …..12
Jake’s Wedge. baby iceberg, bleu cheese dressing, avocado, pancetta, red onion, shredded carrots, cherry tomatoes…..14
Crispy Brussels Sprouts… fish sauce, chopped peanuts, local dates…..12
General Tso Cauliflower…cauliflower florets, battered and fried, sweet and spicy sauce (veg)…..14
Crab Cakes…chipotle aioli…19
Fried Calamari…lightly breaded, lemon aioli…14
Rack of Lamb…basil mint pesto, heirloom pee wee potatoes, grilled vegetables…..35
Steak Wedge…5 oz. petite filet and Jake’s wedge ….28
Filet Mignon… red wine demi-glace, topped with crispy shallots, mashed fingerlings with garlic, grilled zucchini and yellow squash….33
Baby Back Ribs…pineapple teriyaki sauce, polenta cake with parmesan, chipotle cole slaw. 25
Meatloaf…sriracha ketchup, truffle macaroni and cheese, asparagus….25
Chicken Milanese… breaded chicken breast, arugula, balsamic tomatoes, shaved parmesan, mashed potatoes….25 Cast Iron Chicken… skin on airline breast topped with herb butter, brown butter spaetzle with cherry tomatoes, Brussel sprouts, grilled asparagus…..27
Roasted Salmon… rubbed with salt, pepper and olive oil, topped with garlic butter and rough chopped parsley with mashed potatoes, grilled asparagus…..29
Chilean Sea Bass …misoyaki glaze, ponzu beurre blanc, mashed potatoes, asparagus….36
Lobster Cobb. grilled whole lobster tail, Romaine and arugula mix, cherry tomatoes, avocado, gorgonzola, pancetta crumbles, Champagne vinaigrette…..31
Seafood Pad Thai…scallops shrimp, spicy Thai tomato sauce, Asian vegetable medley, rice noodles, sriracha beurre drizzle…..32 (substitute tofu, vegetarian) …..20
Tower of Eggplant…mozzarella, ricotta, fresh Roma tomato sauce, asparagus…..22 (v)
Summer Linguine . with crispy pancetta, sautéed scallions and green peas tossed with butter, lemon zest and lemon juice, red chili flakes topped with pecorino cheese…… 22

** Split plate charge--starter. 3 Main. 6 Extra plate. 2

Watermelon Basil Mint Sorbet

I promised this recipe to go with the Watermelon Cookies I posted yesterday. I didn’t think there was a better way to eat watermelon than with a fork and a salt shaker, but this Watermelon Basil Sorbet takes the prize.

A friend of mine recently made a lemon sorbet that used simple syrup that had been infused with basil and mint. I have made my watermelon sorbet a few times this summer and it is really yummy, but this time I decided to try adding the mint and fresh basil to my simple syrup and it resulted in an even more delicious sorbet.

I made this last night when our neighbors came over for dinner. We had brined bbq pork chops, a corn, avocado, and cucumber salad, homemade onion rings and to top it off this Watermelon Sorbet with the watermelon cookies.

I used about half a large watermelon. What was leftover I froze to use in watermelon mojitos which I had over the 4th of July and they were fantastic.

You will need 8 cups cubed watermelon. Cube the watermelon, removing the seeds. Put the watermelon in your food processor and puree.

To make the simple syrup I used 1 cup of sugar and 1 cup of water. Bring this to a boil and stir until sugar is dissolved. Turn off the heat and add 24 fresh basil leaves and 12 mint leaves. Let the leaves infuse for 3-4 minutes then strain and pour your simple syrup into a jar and refrigerate until needed.

You are going to add some lemon juice (2 tablespoons) and 1 cup of the simple syrup.

Pour this into your ice cream maker and freeze until firm. Pour into freezer container and freeze until ready to serve. Do not make this a day ahead as it may get too hard. I usually make it about 4-5 hours ahead of serving time. If you have the Cuisinart ice cream freezer that is 1 1/2 quarts, you may not be able to use all the mixture. I usually have about 2 cups left over that I can do another small batch.

Now serve this with some of those watermelon cookies and you have a refreshing summer dessert.

Petite Chefs' (grades 1-3) Make & Take: Parmesan Chicken Sticks

We're excited to welcome young chefs back into our Culinary Center! Kids' classes are limited to 16 students and face coverings for our Kids' Classes are currently required for this age group until further notice from the CDC. Thank you for your cooperation.
Petite Chefs' (grades 1-3) Hands-On Class
This menu is a keeper! You'll kick-up ordinary Chicken Fingers with a coating of Parmesan Cheese for a crispy crust and make them super fun to eat on a stick! Students will learn to make a creamy Cheese Sauce, add crunchy Bacon, toss all this goodness with al dente Pasta, and bake the Mac & Cheese until golden and bubbly. For dessert, we've discovered a delicious twist on the sugar cookie—Sugar Cookie Bars with pink icing and sprinkles! Students will pack up their meals to enjoy at home, along with the recipes.

Watch the video: Σπαγγέτι με Πέστο alla Genovese. Άκης Πετρετζίκης (January 2022).