Jacopo Falleni's Tranquility

Master Mixologist Jacopo Falleni and Chef Fabio Viviani from Top Chef own Firenze Osteria and Cafe Firenze Italian Restaurants and Martini Lounges in Los Angeles.

www.firenzeosteria.com
www.cafefirenze.net

INGREDIENTS:

1 ¼ oz Pear vodka
¾ oz Triple sec
½ oz Pineapple Puree
1/2 oz Homemade Sweet and Sour
1 squeeze of lemon
Hand full of diced cucumbers
6 sage leaves

1 zucchini squash for garnish

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DIRECTIONS:

PINEAPPLE PUREE:

Take one pineapple, dice it and place it in a blender. If you have the home made simple syrup, pour it until the liquid part covers half of the solid and blend it. Store in the refrigerator for up to 2 days.

Are you ready to make your guests foam at the mouth? Let's go! Place the diced cucumbers in the mixing glass. Add 1/2 oz. of Sweet and Sour and muddle well to pull out all the juice from the cucumber. Once you create the base, start pouring all the ingredients. Remember that you already used the 1/2 oz. of Sweet and Sour. Don’t pour them again, otherwise your drink will be pretty tart! Shake it … shake it and serve it in a nice chilled and green rimmed Martini glass.

The drink has a beautiful greenish yellow color and a flowing texture from the floating cucumber seeds. The perfume is very inviting. Between the fresh vegetal note we can easily recognize the fresh pineapple. The taste is soft, light, refreshing and very balanced. Seriously, perfect match after a nice and relaxing spa treatment!

— Jacopo

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Eli Manning's Lace Cookies

"My mom made these cookies for us all the time and they are my favorite. She still makes them every time I make a visit home"

– Eli Manning

INGREDIENTS:

2 Cups Old Fashioned Rolled Oats
1 Tablespoon Flour
2 Cups White Sugar
½ Teaspoon Salt
2 Sticks Melted Butter
2 Eggs Beaten
1 Teaspoon Vanilla

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DIRECTIONS:

1. Put the Oats, Flour, Sugar & Salt in to large bowl & mix well.

2. Pour very hot melted butter over mixture & stir until the sugar has melted.

3. Add Eggs & Vanilla - Stir Well.

4. Preheat oven to 325 Degrees.

5. Cover Cookie Sheets with ungreased aluminum foil.

6. Drop ½ level teaspoons of the mixture on foil - 2 inches apart.

7. Cook about 10-12 minutes.

8. Watch Carefully – When cookies are completely cooled, foil will peel off.

9. Store in airtight containers.

10. Makes about 6 dozens.

Click here to check out the book:
Loukoumi Celebrity Cookbook

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Recipe reprinted by permission from Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes by Over 50 Celebrities by Nick Katsoris. Copyright (c) 2011 by NK Publications, Inc.

www.Loukoumi.com

DIRECTIONS:

1. Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente, 8 to 10 minutes. Scoop out 1/4 cup of the pasta cooking water and then drain the pasta in a colander.

2. Rinse the pasta under cold running water for a minute or two to chill the noodles. Give them a few shakes to remove the excess water and set aside.

3. Heat the sesame oil in a large, deep nonstick skillet over medium heat. Add the chicken and cook, stirring often, until golden brown on all sides and cooked through, about 8 minutes. Transfer the chicken to a plate and set aside.

4. Add the ginger and garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Stir in the peanut butter, honey, soy sauce, red-pepper flakes, and reserved pasta cooking water and cook until creamy, about 2 minutes. Add the mushrooms, bell pepper, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes.

Easy-Peasy Peanut Whole Wheat Spaghetti with Chicken From Candice Kumai and the National Pasta Association

INGREDIENTS:

1/2 pound whole wheat spaghetti
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch-wide strips
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon red-pepper flakes
1 cup sliced shiitake mushroom caps or 1/2 cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped
1 red bell pepper, halved and thinly sliced
1 large zucchini, halved lengthwise and thinly sliced crosswise
3 scallions, cut into strips

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5. Stir in the cooked chicken and drained noodles and serve sprinkled with the scallions.

Makes 4 Servings.

Per Serving: 536 calories, 14 g fat (2 g saturated, 0 g trans), 35 g protein, 11 g fiber, 20 g sugars, 962 mg sodium, 72 g carbohydrates, 49 mg cholesterol

For more great spaghetti recipes go to:

www.pastafits.org

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ABC's The Bachelorette contestant Constantine Tzortzis shares his recipe for Smash Grab Salad.

Visit his family's restaurant Giorgio's near Atlanta and try their authentic Italian cooking.

Giorgio's Italian Restaurant in Cumming, GA just celebrated its 20th anniversary and Constantine continues to be an integral part of its success.

Constantine's Smash Grab Salad with Hanger Steak

Ingredients:

2 Cups Romaine Lettuce
1 Soft Boiled Egg
1 Hanger Steak (4oz)
3/4 Cup Ponzu Sauce
6 Cherry Tomatoes
1/2 Avocado
2 Tbsp Crumbled Blue Cheese
1 Tbsp Olive Oil
1 Tbsp Lemon Juice
1 Cup Garbanzo Beans

Instructions:

Marinate hanger steak in a zip lock bag and add 3/4 ponzu sauce or teriyaki sauce if preferred for at least 30 mins. Then grill steak and slice thinly against the grain. Soft boil the egg and halve it. halve the cherry tomatoes and slice the avocado. In a bowl add the romaine lettuce, cherry tomatoes, garbanzo beans and blue cheese crumbles. drizzle lemon juice and olive oil over the salad and toss. Add sliced hanger steak on top to finish.

Drink Pairing: Sparkling water or Evolve Sauvignon Blanc

Constantine Tzortzis with Ryan McLean (L) and Ben Faljnik (C) at Giorgio's Italian Restaurant

— Photos by Philip Sanders