MILESTONE'S STOLI COSMO
I found this in the news paper.Milestone's the resturant that serves this i think it maybe 1 of there own creations. But I don't know for sure.
Provided by pegasus Yourchenko
Categories Beverages
Time 8m
Yield 1 martini glassfull, 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut a center slice of lime and put aside.
- Juice the rest of the lime.
- Fill a shaker with ice,pour in the vodka,Cointreau,lime and Cranberry juices.
- Put on the top and give a few good shakes.
- Strain into a martini glassand slip the lime wheel onto the rim.
Nutrition Facts : Calories 149.9, Fat 0.2, Sodium 3, Carbohydrate 15.4, Fiber 1.9, Sugar 8.5, Protein 0.5
MOLTO MARIO'S CLAM STEW
Steps:
- 1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
- 2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
- 3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
STOLI O COSMO
The best Cosmopolitan I've ever had!
Provided by ANG242424
Categories Vodka Drinks
Time 2m
Yield 1
Number Of Ingredients 4
Steps:
- In a cocktail mixer full of ice, combine vodka, triple sec, lime juice and cranberry juice. Shake vigorously and strain into a cocktail glass. Garnish with a twist of lime.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 9.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 8.4 g
SWISS POTATO ROESTI - COOK'S ILLUSTRATED
Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).
Provided by swissms
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
- Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
- Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
- Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
- Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
- Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
- Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.
Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3
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