Studio
Serves 3
Ingredients
-
18 jumbo (21/25 count) shell-on shrimp, peeled, deveined, and tail on
-
3 cloves garlic, crushed
-
2 bay leaves
-
2 Tbsp kosher salt
-
½ cup ketchup
-
1 ½ Tbsp white horseradish
-
½ tsp fresh lemon juice
-
½ tsp Worcestershire sauce
-
pinch kosher salt
-
¼ tsp sambal OR 1 to 3 dashes hot sauce (optional)
-
parsley springs and lemon wedges for serving
TIPS:
- Cooking the shrimp off of the heat poaches them gently and keeps them from overcooking.
- Add the shrimp heads and shells to the poaching water to infuse your shrimp with even more briny, flavorful goodness.
Serves 2 to 4
Ingredients
- 8 oz (225g) campanelle or other ruffle-shaped short pasta
- kosher salt or fine sea salt
- ¼ cup extra-virgin olive oil
- ¾ cup minced shallots (2 to 4 shallots)
- 2 cloves garlic, minced (about 2 Tbsp)
- juice and zest of a half lemon (about 1 1/2 tsp zest and 1 Tbsp juice)
- ½ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes
- ¼ cup finely chopped flat-leaf parsley
- ½ cup shaved Parmigiano Reggiano cheese [omit or substitute vegan cheese to make vegan]
Tips
- Prepare the shallots and garlic while the pasta is boiling. Sautéing the shallots before adding the garlic helps you avoid burning the garlic.
- Adding some of the reserved pasta water to the sauté pan with the pasta is the little secret that makes the shallot sauce so luscious.
Serves 1
Ingredients
- 1.5 oz mezcal (preferably Silencio Espadin)
- 1 oz cold brew coffee concentrate (preferably Grady's New Orleans Style)
- 1/2 oz coffee liqueur (preferably St. George NOLA or Mr. Black preferred)
- 1/2 oz simple syrup*
- 1/8 tsp pure vanilla extract
- 1/8 tsp wasabi paste (from a tube)
*To make simple syrup:
- In a jar with a lid, combine 1/2 cup hot water with 1/2 cup granulated sugar. Stir until sugar completely dissolves and refrigerate for up to 2 weeks
Serves 1
Ingredients
- 1 oz Gin (or mezcal, or whiskey!)
- 3/4 oz Campari
- 3/4 oz Sweet Vermouth (Cocchi Torino preferred)
- Orange Twist
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting