Sometimes, believe it or not, I just do not feel like cooking. A night out at the movies, a delicious drink and tasty morsels are just in order. Lola Restaurant in Great Neck is my “go to” place. With owner and head chef Michael Ginor and Executive Chef Lenny Messina, a delicious evening is always in store. They are used to offering the finest ingredients, as Mr. Ginor is the owner of Hudson Valley Foie Gras and an internationally known chef.
I asked them to share a few of their spring recipes with me and you, my loyal readers. Here are a few recipes that may easily be recreated at home, but, better yet, take in a movie at the Great Neck Squire and then go next door to Lola for wonderful small plates and light bites or a full course meal; your taste buds will thank you.
Lola Restaurant
113A Middle Neck Road
Great Neck, N. Y.
516-466-5666
LOLA75
This drink is our version of a French 75, we incorporate Chamomile flowers into our simple syrup mixture, to bring a calming and floral note to the drink.
1oz Gin (we prefer
Hendricks)
½ Oz Lemon Juice
½ Cup Dried Chamomile
Flowers
1/4 Cup Water
1 Cup Sugar
To begin combine Sugar, Water, and Chamomile Flowers into a pot.
Place on medium heat to dissolve sugar and hydrate the flowers.
Once Mixture id completely dissolved, strain flowers, and save liquid.
Cool liquid completely.
To assemble the drink, combine ½ oz of chamomile syrup with Lemon Juice, and Gin.
Shake with Ice until cold and evenly mixed.
Strain to remove Ice and Pour into Champagne Flute
Garnish with one Chamomile Flower and a twist of fresh lemon.
Feeling Nutty
1 ½ oz Pistachio infused
vodka
(soak 1 cup of shelled raw
pistachios with 1 liter of
vodka for 14 days, shaking
vigorously once daily, on the
last day filter the vodka
through cheesecloth to remove
any sediment)
½ oz lemon juice
splash of simple syrup
splash of grenadine
Sparkling water
Combine vodka, lemon juice, simple syrup, and grenadine in a mixing glass, shake and strain over crushed ice in a rocks glass and fill the rest of the glass with sparkling water, garnish with cherries and a thick lemon peel (make sure you peel the lemon over the drink, the oils that are released lend to the aroma)
Israeli Shakshoka
One of the most up and coming brunch items right now, this hearty dish is an amazing start to your day, combining a savory tomato stew with velvety soft poached eggs.
4 lb tomato cut to cubes
3 diced onions
2 spicy red chili pepper
cut into quarters
7 garlic cloves chopped
rough
1 tbsp sweet paprika
2 tbsp of tomato paste
15 a cup of canola oil
14 a cup of sugar
Salt black peeper
4 eggs
Pour the oil in a small saucepan and add the garlic and onion. Cook on low flame for a couple of minutes. Add the tomatoes, chili, salt, pepper, sugar, paprika and tomato paste. Bring to a simmer and then cook the whole thing uncovered, over low heat until you get a thick sauce. Stir occasionally. This should take about 20 minutes or so.
Break the eggs over your soft tomato mixture , and continue to cook over low flame, while covered, for an additional 4-5 minutes.
Bring the saucepan to the table and divide between a couple of plates.
Enjoy hot with a piece of warm bread
Lola Babaganoush
Ingredients:
3 Eggplants (med. Size)
½ cup tahini (Sesame Paste)
1 ¼ tsp kosher salt
3 tbsp fresh lemon juice
3 cloves garlic (smashed
and peeled)
1½ tablespoons olive oil
(good quality)
½ bunch of fresh flat leaf
parsley (aka Italian parsley)
Procedure:
1) Preheat the oven to 375 degrees
2) Prich each eggplant a few times, then char eggplant either on a grill or directly on the burner of a gas stove. (If you have electric you may utilize the broiler to get some char.)
3) Place the eggplants on a baking sheet and roast for 20 to 30 minutes until eggplant is completely soft.
4) Remove and let cool. (Be sure to save the liquid that it lets out!)
5)Combine the eggplant liquid with the tahini paste to “break” the Tahini and make it a little less rich.
6) Split the cooled eggplant in half and scrape out the pulp, add into food processer and blend to desired consistency, we tend to leave it a little coarse and not completely smooth)
7) Remove eggplant and combine with all other ingredients in a mixing bowl, taste and season accordingly with salt.
To Serve:
Spoon out on a plate or platter and drizzle with olive oil and some freshly chopped parsley leaves
*at LOLA we like to top it with fresh pomegranate seeds!
Serve with grilled or toasted Pita Bread as a starter or as part of an appetizer.
Alexandra Troy is owner of Culinary Architect Catering, a 33-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation, follow Culinary Architect Catering on Facebook. Visit www.culinaryarchitect.com for more entertaining ideas.
