Check out some super-easy, four-minute recipes from NYC's most famous four-star chefs!
Photo: Courtesy of Angie Mosier
Babbo Ristorante e Enoteca, 110 Waverly Place (between 6th Avenue and Washington Square West); 212-777-0303.
Spring Onion Frittelle
Serves 6 as an antipasto
1 cup flour
2 tablespoons baking powder
1 cup cold seltzer water
1/2 cup grated Parmigiano-Reggiano
Salt and pepper to taste
4 bunches spring onions or scallions sliced to yield three cups
4 tablespoons extra virgin olive oil
1. In a medium-sized bowl, combine the eggs, flour, baking powder, water, cheese and a pinch each of salt and pepper and whisk well to combine.
In 12-14 inch nonstick or cast iron pan, heat 2 tablespoons of extra virgin olive oil. Stir the spring onions into the batter.
3. Drop by tablespoonfuls into the hot pan to make 2 inch pancakes. Cook until golden brown on the first side then flip to brown on the other side.
4. Remove from the oil with a slotted spoon and set on a plate lined with paper towels, to drain. Repeat with the remaining batter. Sprinkle with salt and serve immediately.
Photo: Courtesy of Quentin Bacon
2 oz Stolichnaya vodka
1 oz St-Germain elderflower liqueur
¾ oz white cranberry juice
½ oz lime juice
1 orchid ice ball
1. In a shaker, combine liquid ingredients with ice.
Shake vigorously and strain into a carafe.
Place orchid ice ball in a martini glass. When ready
to serve, pour contents of carafe over ice ball.
"This drink gave new life to the old Cosmopolitan, and it has become a classic at Daniel," says the chef,
"The orchid frozen in a floating ice ball is one of my favorite seduction techniques."
Jean Georges, 1 Central Park West (between West 60th and West 61st streets); 212-299-3900.
Roasted Brussel Sprouts with Pecans and Avocado
3 tbs olive oil
2 c brussel sprouts, trimmed, blanched, shocked, cut in half
1 tsp thyme leaves
¼ c pecan halves, toasted
1 ripe avocado, peeled, medium dice
Salt and black pepper
Aged balsamic vinegar
Heat a sauté pan with olive oil until smoking and add brussel sprouts.
2. Season with salt and pepper and cook until crispy and deep golden brown. Add thyme, then pecans and avocado and toss gently to warm.
3. Spoon into a serving dish and drizzle with balsamic.
Mussels with Tomato and Saffron
4 pounds mussels
3 tablespoons extra virgin olive oil
2 cloves garlic, sliced
½ cup peeled, seeded and diced tomatoes
½ cup white wine
1 teaspoon loosely packed saffron threads
3 tablespoons chopped parsley
4 tablespoons soft butter
fine sea salt and freshly ground pepper
1. Scrub the mussels well under cold running water, discarding any broken shells. Trim off the “beard” from the mussels.
2. Heat a heavy bottomed skillet over medium high heat with olive oil. Add the garlic and sauté until lightly toasted, about 1 minute. Add the mussels, tomatoes, white wine, saffron and parsley; toss to combine. Add the butter, cover the pot and cook the mussels until they are all open, about 3 to 5 minutes.
3. Season with salt and pepper if needed. Serve in bowls with crusty bread on the side.