We can’t make this drink fast enough here at Quiessence. Guests have described it as a “farm in a cup.” Head to the market for fresh basil and make this summer sipper at home.

Basil Gimlet

5 fresh basil leaves

2 oz. Glacier potato vodka

½ oz. agave nectar

¾ oz. fresh lime juice

In a mixing glass, gently muddle fresh basil, agave nectar, and lime juice.  Add ice and vodka.  Shake vigorously and strain into a stemmed glass.  Garnish with a fresh basil leaf.

“Eat Locally.” The headline on the back cover sums up this 325-page book that covers all things sustainable by celebrating local American food heroes, delivering  80 seasonal recipes and is a must-have for foodies, locavores… everyone!Don’t miss pages 101-103 featuring a profile on Chef LaPrad.

Edible is now available on bookstores nationwide, but savvy shoppers will bundle the purchase with a 2-year subscription to Edible Phoenix Magazine for only $56.

View the special offer on Edible Phoenix’s website.

Chef de Cuisine Tony Andiario shares one of the pasta dishes that ignites the romance at Quiessence each evening. The campanelle pasta is made to resemble small flowers and is paired with toasted pistachios, raisins and shrimp.

Campanelle Pasta with Toasted Pistachios, Raisins, and Shrimp
Serves Six

Ingredients:
1lb Dried Campanelle Pasta or Similar Substitution (Penne or Farfalle)
1/4c. Pistachios (shelled, toasted, and salted)
1/4c. Raisins
8 ounces of 16/20 Large Shrimp (Shelled)
1/4c. Butter
1/4c. White Wine
10 Large Basil Leafs of Fresh Basil
2 Large Garlic Cloves (sliced thin)
1 Shallot (minced)
¼ cup Parmesan Cheese
½ Cup Salt

Procedure
Bring 1 gallon of water with the ½ cup of salt to a boil. Split the shrimp lengthwise and season lightly with salt and pepper. Steep the raisins in 1 cup of hot water or wine. Drop the pasta into the water and cook for 1 minute less then the directions on the package. When the pasta is 2 minutes from completion, add butter to a warm sauté pan over medium high heat.

Add shallots, and garlic to the butter, sweat out for 30 seconds. Next add the pistachios and the raisins removed from the steeping water. Finally add the shrimp and white wine.

Remove the pasta from the water and add to the sauce, toss to coat and adjust the consistency of the pasta by adding more liquid or reducing the sauce. Turn off the heat and tear basil into pasta and stir in parmesan cheese.

Serve immediately in warm bowls.

Thanks to Andrea Robinson and the morning crew at Fox 10 Arizona for highlighting Quiessence Restaurant at The Farm at South Mountain in their February edition of “Taste of the Town.” After a quick tour of the Farm property, she joined Tony in the kitchen to roll fresh pasta which turned into a quick midweek dish for viewers.

ABC 15′s Sonoran Living viewers enjoyed a wintery treat from The Farm at South Mountain. Watch as Quiessence Chef de Cuisine Tony Andiario shares his family recipe for Minestra Soup with Poached Egg. Handmade pasta make a quick cameo, but nearly steal the show!

Minestra Soup with Poached Egg
Makes 1 Gallon

Ingredients
3 qts Meat Broth
4 oz. Pancetta (Diced)
1 Large Onion (Diced)
1 Large Carrot (Diced)
1 Large Celery (Diced)
1 Large Fennel (Diced)
6 Clove Garlic (sliced thin)
2 c. Cooked Lima Beans
2 c. White Wine
4 c. Tuscan Kale (cleaned and chopped)
1 Egg (Per Bowl of Soup you’re serving)
Extra Virgin Olive Oil
Chopped Parsley
Parmesan Cheese
Salt & Pepper

Procedure
In a large pot render the pancetta in 2 tsp of olive oil until pancetta is a light golden brown. Remove and reserve pancetta.

Sweat out the onion, carrot, celery, fennel, and garlic.

Season with salt & pepper. Deglaze with white wine, add the meat broth and simmer 10-15 minutes until the vegetables are tender.

Add beans, pancetta, and greens.

Continue to simmer until greens are tender.

Season with salt & pepper to taste.

Remove a serving of soup to a smaller pot, poach an egg directly in the soup.

Serve with parsley and parmesan cheese.

Chilly temps = warm soups! To get your hands on this recipe, you’ll have to pick up one of our favorite local magazines, Arizona Vines & Wines.You can grab this local publication at several wine bars and restaurants, but why not pick up a copy during dinner at Quiessence?

Visit Arizona Vines & Wines online >

Pumpkins, pumpkins pumpkins… Since Halloween is over, your local stores are overstocked with them! When life give you pumpkins… make a pumpkin martini!

2 Ounces Vodka
1.5 ounces Fresh Pumpkin Puree
.5-1 ounce Simple Syrup
Dash of Nutmeg & Cinnamon
Dash of Vanilla Paste
Ice

In cocktail shaker add all ingredients and shake vigorously. Strain into a chilled martini glass. Garnish with freshly grated nutmeg.

This month’s recipe comes from our friends at Santa Barbara Catering Company! They’ve recently launched a blog of their own to highlight event ideas, tips and trends…

“Phoenix outdoor events can be hot and in desperate need of cooler vibes and atmosphere. Surprise your guests with a refreshing cocktail sure to get any party started this summer. Straight from the vibrant culture and party atmosphere of Brazil, the Caipirinha features the key ingredient cachaça, (pronounced KA-SHA-SA) which is similar to rum, but with an exotic refreshing twist! ”

Visit their new blog site at: www.PhoenixEventPlanning.com for the full recipe and other great event ideas!

(Serves 4 as appetizer)Squash blossoms are highly perishable, keeping two days at most in the fridge. For best results, cook them the day you buy them. They’re great as an appetizer with creamy store bought salad dressing like Ranch, homemade aioli or simple tomato sauce.

• 12 squash blossoms
• 1 cup flour
• ½ teaspoon baking powder
• 1 egg
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 1 to 1 ¼ cups sparkling water (which makes a lighter/airier batter, may substitute tap water)

Tempura Batter:

Mix flour, baking powder, salt and pepper in bowl. Add cracked egg and ½ the amount of water. Mix with a whisk. Slowly add more water until desired consistency is achieved. Batter should nicely coat a spoon, a lighter batter can be achieved with more liquid, and a heavier batter can be achieved with less liquid.

To Finish:

Vegetable oil
Flour

Heat vegetable oil in fry pan, electric skillet or deep fryer to 350 degrees. Lightly dredge each blossom in flour, then coat well in tempura batter. Immediately drop the blossom into the oil. Fry for 2-3 minutes until crispy. Remove and season with salt.

Tepary Bean Hummus makes a great dip for fresh veggies. Tepary beans are native to the Sonoran Desert and are produced locally in Maricopa. You can find them right here at Maya’s Farm at the Farm at South Mountain.

Ingredients:
1 Cup Tepary Beans (Cooked in salted water until tender)
2 oz. Olive Oil (Available from Queen Creek)
1TBS. Lemon Juice (Fresh Lemons in Season Now!)
2 Cloves Roasted Garlic (One Windmill Farm)
Salt & Fresh Cracked Pepper to Taste
An assortment of Fresh Locally Grown Vegetables Including:
Turnips, Baby Carrots, Radishes, Fennel 

Directions:
In a food processor, puree the Beans, and Garlic, slowly add in the Olive Oil. When a smooth consistency is reached, add the Lemon Juice and season it to taste with the Salt and Pepper. The Hummus can be adjusted with water or additional olive oil if you’d like a creamier puree.Serve the Hummus with an assortment of Vegetables that have been cleaned and cut to bite size pieces.