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Posts Tagged ‘fussy’

Vegan Party Bite: Fresh Cranberry Bean & Barley Wraps

Posted on: May 4th, 2015 by Ellen Swandiak

Some people might thing being vegan is boring. Well , this vegan party bite might change your mind. Have you ever seen lettuce in a light citron yellow with pink stripes? We chose to incorporate this lettuce as an ingredient in our “wild” party theme based on looks alone. Known as RADICCHIO CASTILLO FRANCO, they work as wraps—so no need for utensils. Their slightly bitter taste contrasts nicely with the cranberry bean and barley filling.

When I spotted the fresh cranberry beans at the market in matching color to the lettuce I thought I struck gold. Though the beans start out as pink and yellow, after cooking the color is lost (darn!). But, the benefit of using fresh beans is that they cook a lot faster than dried, and there’s no soaking involved. If you love surprising guests with new taste sensations, then check out the other recipes in our Wild Party theme’s menu.

hobhobmag Vegan Party Bite Cranberry Bean

MAKES 28 WRAPS

COOK THE BARLEY

1/4 CUP pearled barley
1 CUP water
1 tsp salt

In a medium pot, combine barley and water, bring to a boil. Simmer, covered, about 25 – 30 min, till soft and chewy, and liquid is absorbed (add water if barley is not soft enough). Let sit covered for 5 min. Fluff with fork.

COOK THE BEANS

1/2 LB fresh cranberry beans in the pod, shucked
1 bay leaf

Bring a pot of water to a boil. Add beans, simmer about 35 min, till beans are soft. Drain.

FLAVOR THE BEANS

3 TB EV olive oil
10 fresh sage leaves, cut into strips
cooked beans
1 1/2 cloves garlic, minced

juice from 1/2 lemon
salt, to taste

EV olive oil

Heat olive oil over medium heat. Add sage, fry for 1 min, till starting to crisp. Add beans, saute for 2 min. Add the garlic, saute for 1 min, till golden. Remove from heat, toss with lemon juice. Season with salt. Combine the beans and barley. Drizzle with a little olive oil.

MAKE THE SAUCE

4 TB vegenaise
1/2 tsp onion powder
1 tsp parsley, minced
1/4 tsp ground coriander

Whisk ingredients together in a small bowl.

CREATE THE WRAPS

radicchio castillo franco, separated into leaves

beans and barley mixture
sauce

fresh parsley sprigs, for garnish

Remove 28 medium leaves from the center of the radicchio. Place a teaspoon, or so, of the bean and barley mixture into each leaf. Add a small dollop of the sauce and garnish with parsley leaf.

A Baijiu Cocktail—the Unusual Spirit You’ve Probably Never Had

Posted on: May 3rd, 2015 by Ellen Swandiak

Baijiu (pronounced bye-jo) comes from China and has a unique taste, unlike any other spirit. The aromatics have been likened to blue cheese, mushroom, sesame, and some unappealing things. You might say it’s an acquired taste, definitely not for the meek. Our baijiu cocktail  is a take on a piña colada.

When tasting baijiu for the first time, the first sip will tease your brain—and have you wanting to sip more to actually define it. In this cocktail, a take on a piña colada, the savory notes of Baijiu marries fruity caramelized pineapple and mangosteen with touches of sesame. A unique taste sensation, to say the least.

See the recipe for Sesame Colada, by Orson Salicetti, with this post. I chose to include this cocktail in my party plan featuring all things wild. The menu features foraged and some out-there ingredients.

DETAILS ON THE INGREDIENTS:

[1] Mixologist Orson Salicetti launches NYC’s first Baijiu cocktail lounge, Lumos. HOBNOB got a first peek at the space and a tasting of the high-proof, and high-priced spirit. Salicetti (seen in photo above) has been experimenting with loads of brands and has planned an extensive cocktail menu, highlighting the nuances of each one. Head to West Houston near West Broadway, and take the stairs under the hat shop. Have fun tasting! (sadly, this place has since closed)

HOBNOBmag Baijiu Cocktail Orson Salicetti

[2] Lumos First look at the space, which features an extra long marble bar, that plans to be bar-stool-free. Owner Orson Salicetti wants everyone to get a chance at a taste of Baijiu, and be able to mingle and move freely. A shelf will be added to the back wall facing the bar for resting drinks. The bar features an extensive assortment of brands of Baijiu, plus a curated selection of traditional spirits for those who insist on classic offerings. A lounge area with benches of reclaimed wood is situated at the back. For upcoming events, see details at facebook.com/lumosnyc

HOBNOBmag Baijiu Cocktail Orson Salicetti

[3] Kweichow Moutai Baijiu (50% Alc./Vol., 106 Proof) is a rare, small-batch blend perfect for sipping at special occasions. This exceptional aged baijiu is rich, earthy, and incredibly fragrant, with a long rounded finish, full of umami-soy notes. About $250.

[4] Hong Kong Baijiu (43% Alc./Vol., 86 Proof), in its distinctive bright red bottle, is one of the most popular brands of baijiu, and was first designed with the Western consumer in mind. Handcrafted in Sichuan, China, its fruity, lightly sweet taste may be less traditional, but it’s a great place to start for baijiu novices. About $50.

HOBNOBmag Baijiu Cocktail Orson Salicetti

[5] Portobello Road Gin Fast becoming popular with gin lovers comes this brand from London’s famous shopping street. Juniper berries, coriander seed, angelica root, lemon and orange peel, licorice root, cassia bark, and nutmeg blend together for a clean and herbacious taste. Next time you are in London, book a session at their Ginstitute, where you can sample and create a gin to your liking. portobelloroadgin.com

[6] Lakewood Organic Mangosteen Juice is made with 100% Fruit Juice Fresh Pressed Mangosteen maintaining micro-nutrients. Restores electrolytes and supports digestion, and adds another indescribable taste to the cocktail—something in between a strawberry, kiwi and plum.

[7] Chinese Sesame Paste differs from tahini, in that roasted sesame seeds are used to make it. It comes in a dark brown and full-on sesame flavor.

Wild Recipes: Mustard Gougères & Venison with Ramp Pesto

Posted on: April 5th, 2015 by Ellen Swandiak

As part of our recipe plan for hosting a wild and foraged themed party, I’ve included these 2 spectacular wild recipes perfect for entertaining. The first came after doing a tasting at the new Maille Mustard Boutique that opened on the Upper West side of Manhattan, where I was totally wowed by the possibilities of dijon mustard—and more. The photos (at the top of this post) show two of the items we sampled at the tasting, which also included a Beef Tartare, Spring Root Vegetable Roulade, and Lox, all with mustard as the surprise ingredient. Executive Chef of Tastings NYC, Cedric Duran has generously shared his recipe for gougères with us, which includes a White Wine Mustard with Fine Herbs as the surprise ingredient.

If you prefer adventures of the meatier kind, then take a look at the recipe for Venison, that pairs perfectly with the ingredient of the Spring season, ramps! Fossil Farms, which we featured on our website this month for exotic meat sources is located in Boonton, NJ and offers weekly samplings every Saturday. You might have just missed the Cinco de Mayo Emu Tacos wrapped in lettuce that were on their menu!

recipe

Comte Gougères with Fine Herb Mustard Sweet Onion Cream

MAKES 50 BITES

Make the Gougères…Preheat oven 350º

9 oz water
7 TB of butter
3 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
1 pinch nutmeg

7 oz all-purpose flour
5 whole eggs
1/2 tsp baking powder
1/2 CUP aged Comté cheese, grated
1/2 CUP heavy cream

Mix water, butter, salt, black pepper, cayenne pepper and nutmeg together in a pan over heat till it boils.
Add flour and stir for 5 min. Put the dough into a mixer bowl with wire whip and mix it for 3 min to cool down. Add the eggs one by one to obtain a nice, sticky dough. Add baking powder, Comté cheese, and heavy cream. Mix again.
Spoon the dough into a pastry bag and pipe the gougères onto a sheet pan. Bake them in the oven for 10 min.

Make the Onion Cream

5 Spanish onions
1/2 stick unsalted butter
4 TB Maille White Wine Mustard with Fine Herbs
s + p

Thinly slice the onions, cook them with butter for 15 min. Once cooked, blend in a blender with the mustard for 2-3 min to obtain a smooth puree. Season with salt and pepper.

To assemble

Pipe the mustard filling inside the gougères with and serve warm.

—Recipe by Cedric Duran, Exec Chef of Tastings NYC.

recipe

BBQ Venison Flank Steak, Ramp Pesto, and Smoky Mushroom Potato Hash

Make the Ramp Pesto

8 oz fresh ramps
2 oz extra virgin olive oil
kosher salt (to taste)
fresh ground black pepper (to taste)

Place in a food processor and puree.

Make the Smoky Mushroom and Potato Hash

1 oz applewood smoking chips, soaked for 1-2 hours
1 TB extra virgin olive oil
1 oz chanterelle mushrooms, chopped
1/2 oz morel mushrooms, sliced
1/2 oz shitake mushrooms, sliced
8 oz yukon gold potatoes, diced
4 cloves garlic, chopped

1/2 bunch chives, thinly sliced, for garnish

Add soaked wood chips to coals (ideal temperature is 325º). Heat cast iron pan on grill. Add all the mushrooms, potatoes, and garlic to the pan. Allow to cook and hot smoke until potatoes are tender. Season to taste and finish with chopped chives.

Make the Venison

2 venison flank steaks
s + p

Season with salt and pepper. Grill over high heat until medium rare. Allow to rest a few minutes and slice thin. Top with pesto, and serve with mushroom potato hash.

—Recipe by Ben Del Coro, Executive Chef, Fossil Farms.

Wee & Wry: Rye and Jasmine Unite in this Mini Cocktail

Posted on: March 1st, 2015 by Ellen Swandiak

In this issue’s mini cocktail, the rye and jasmine liqueur complement each other like a match made in heaven. Lime tones down the sweet factor, and the touch of lavender in the bitters add a touch of complexity.

I developed this cocktail as part of my party plan which features everything mini, as in mini ingredients. Stay with the mini theme with your choice of glass: either a mini wine glass, mini martini glass, or cordial glass. Here are the details on the ingredients:

[1] Templeton Rye

Get ready to experience an exceptional spirit, born during the time when spirits were banned. Inspired by stories told by his uncle and grandfather, Scott Bush sought to resurrect the rye that his family was famous for making during prohibition time. Though the recipe was lost among his kin, he was able to track down a nearly 100-year-old recipe, handwritten on a small scrap of paper, through the Kerkhoffs, a rival bootlegging family. They joined forces and found a distiller who would honor the independent methods that created the legendary rye, and eventually built a distillery in the original town of Templeton, Iowa.

Today the Templeton Archive Project is currently documenting the lore of their product with interviews of the area’s oldest residents, preserving unique memories of the Prohibition era and the role it played in this small town. TASTING NOTES: hint of caramel, butterscotch, toffee and allspice. About $40. templetonrye.com

[2] Fruitlab Organic Jasmine Liqueur

Floral and exotic, this rich liqueur does a number with the rye, almost as if they were designed to be a couple. This liqueur is brought to you by the Greenbar Craft Distillery, who represent the world’s largest portfolio of organic spirits. Husband-and-wife team Melkon Khosrovian and Litty Mathew began making spirits in 2004, and hooked up with local organic farmers, leading to award-winning spirits. They consider the environment with the packaging as well, with lightweight bottles and 100% recycled labels. A tree is planted for every bottle sold. About $30. greenbar.biz

HOBNOBMAG mini cocktail

[3] Junior Merino Cachaça Intesive Bitters Yuzu & Lavender

Just a couple of drops of this intense bitters will do the trick. Made with a base of cachaça it adds a light citrus with floral notes of French lavender. Keep it on hand to add not only to cocktails, but food—salad dressings, marinades, ceviche, soup, stew, desserts or seafood. $17. Junior Merino

[4] Fresh Squeezed Lime Juice

Get out your juicer and a big batch of limes. If you don’t already have one, I highly recommend the Cuisinart Pulp Control Citrus Juicer. This baby gets every drop out of lemons, limes, oranges, grapefruits, and cleans up with just a rinse. Turning the top allow you to control how much pulp you want in your juice—none to every bit of pulp. About $30. amazon.com

HOBNOBMAG mini cocktail ingredients

[5] San Pellegrino Mineral Water

This cocktail gets an addition of water spawned from the earth. San Pellegrino flows from the foothills of the Italian Alps and surfaces as perfectly sparkling and naturally enriched with mineral salts. TASTING NOTES: The immediate impression on the taste buds is one of tingling freshness, followed by moderate acidity that stimulates salivation, while the high mineral content leaves a pleasant aftertaste. sanpellegrino.com

Small Bites: Baby Blue Potatoes with Caviar

Posted on: March 1st, 2015 by Ellen Swandiak

Every time I am in the supermarket and see the bags of baby potatoes, I think, “ooh, how cute.” Well, these can come in really handy for creating small bites at your next gathering. And the blue ones add a bit of mystique to the dish, though the tri-color potatoes would be lovely as well. Tip: Monitor the potatoes when boiling, so they do not overcook, they should not be mushy. Pierce one with a knife, and when it can go through easily, they are done. To plate, cut a tiny bit off the bottom which creates a flat base.

To add more delight to hosting guests in your home, I created an entire party menu of little bites which you can view in my Mini Party theme.

MAKES ABOUT 30 BITES

COOK THE POTATOES

1 bag blue baby potatoes

Boil potatoes for 7-8 min. Run under cold water to cool, drain. Let cool.

PREPARE THE POTATOES FOR STUFFING

When cool enough to handle, cut a slice off the top and bottom, so potato will sit upright. With a sharp knife, core out the centers of each potato, maintaining the shape.

MAKE THE STUFFING

1/4 CUP Tofutti Better Than Cream Cheese, room temp
3 slices lox, minced
1 TB dill, minced

Tofutti Better Than Sour Cream
dill, minced
John West Black Lumpfish Caviar

Mix the Tofutti cream cheese with lox, and dill. Using a small spoon, stuff each potato with the mixture. Top with a small dollop of Tofutti sour cream, a sprinkling of dill, and a little pile of the caviar.

Fresh Pea Pods Stuffed with Shrimp Dip

Posted on: March 1st, 2015 by Ellen Swandiak

These are a refreshing mix to your party bites. The snap of the pea pods adds a nice contrast to the creamy shrimp dip. It’s a little bit fussy to plate, but worth it for the freshness of these flavors meld together. I used an Xacto blade to carefully cut a slit across the tops of the pea pods and a pastry bag with fancy tip to fill the pea pods and make them extra pretty.

Hack Tip: If you don’t have the proper pastry bag, you can put the shrimp dip into a plastic sandwich bag and cut one of the corners off. You won’t get the pattern, but you can squiggle it in for the artistic effect.

Everybody loves mini ingredients, they are just extra cute. See my other MINI recipes and party plan at this link.

Makes about 40 bites

STEAM THE SHRIMP

24 shrimp (51-60 count)

Steam the shrimp for 2-3 min. Finely dice.

GET OUT THE FOOD PROCESSOR… MAKE THE SHRIMP DIP

1 container Tofutti Better Than Cream Cheese
6 TB Tofutti Better Than Sour Cream
juice from 1 1/2 lemons
2 tsp lemon zest
2 TB dill, minced
1 tsp thyme, finely monced
1/2 tsp Sriracha
1 tsp coarse black pepper
diced shrimp

Pulse together all the ingredients. Move to a bowl, refrigerate covered for at least 2 hours.

STUFF THE PEAPODS

40 pea pods (on the large side)
shrimp dip
dill, cut into tiny fronds

With a sharp knife or xacto blade, slit open the pea pods on the top. Pipe in the dip. Garnish with dill fronds.

Shannon Stiggins of Cosme Treats Us to a Potent Dessert Cocktail

Posted on: March 1st, 2015 by Ellen Swandiak

Our guest mixologist this month is a breath of fresh air behind the bar at NYC hotspot Cosme. This Mexican City -influenced restaurant is featuring a large selection of unique, artisanal tequilas, rums, and mezcals—which find their way into her refreshing cocktails, including this fab dessert cocktail.

Stiggins started bartending in college and worked the country club scene around Long Island before landing in Manhattan at Vero Uptown and Downtown, STK, and American Whiskey. I asked her to come up with a cocktail for our party with a Mini theme, which features ingredients that are all miniaturized.

HOBNOBMAG Shannon Stiggins of Cosme Treats Us to a Potent Dessert Cocktail

Her cocktail, Montegato Coke Float is born out of a dilemma of a couple of guests with conflicting interests: one wanting coffee and dessert, the other a cocktail. She pleased them both with this intense ensemble. Be forewarned, though, the espresso and ice cream will keep you awake for hours—or maybe that’s what you already planned.

HOBNOBMAG Shannon Stiggins of Cosme Treats Us to a Potent Dessert Cocktail

Stay tuned for Stiggins’ take on the new cocktail menu at Dylan’s Candy.

HOBNOBMAG Shannon Stiggins of Cosme Treats Us to a Potent Dessert Cocktail

Behind the bar, a breathtaking selection of unique, artisanal tequilas, rums, and mezcals beckon.

One-Bite Mini Pies with Blueberries, Lavender & Hibiscus

Posted on: March 1st, 2015 by Ellen Swandiak

When entertaining, I love the idea of one-bite morsels. No need for plate or utensils, just pick up and munch. This adds to the mobile energy of the scene. Hence, these adorable mini pies.

I used a mini-muffin tin to form these mini pies. You can leave off the decorative top, but I think that’s what makes them that much more fetching. To create the decorative pastry tops, I pulled out my a diamond-shaped cookie cutter, but whatever design you have that’s about 2 inches would work. See more one-bite recipes in our party theme: Mini.

MAKES 24 mini bites

THAW THE CRUSTS

Immaculate Ready-to-Bake pie crusts

Remove both crusts from the box and let thaw for 25 min.

MAKE THE BLUEBERRY FILLING

1/2 CUP natural sugar
2 TB cornstarch
1/2 tsp dried lavender

3 CUPS frozen blueberries, defrosted
2 TB unsalted butter, melted
1 TB Fruitlab Hibiscus Organic Liqueur

Combine the sugar, cornstarch, and lavender in a large bowl. Mix in the blueberries, butter and liqueur.

HOBNOBMAG Recipe Mini Pies Blueberries Lavender Hibiscus2

PREPARE THE CRUSTS

When crust has thawed, carefully unroll on a lightly floured surface. Using a round 2-inch cookie cutter (or glass) cut 24 rounds. Grease a mini-muffin pan, and insert the rounds into each cavity. To create the tops, use a decorative cutter, cut one shape for each.

PREHEAT OVEN 350ºF… BAKE THE MINI PIES

powdered sugar

Fill each crust with the blueberry filling. Top with decorative shape. Bake for 25-30 min, till golden. Let cool on a wire rack. Sprinkle with powdered sugar.

Andrea Montobbio of Asellina’s Addictive Bar Bite: Stuffed Olives

Posted on: March 1st, 2015 by Ellen Swandiak

Here’s a mini appetizer that’s delivers big. Stuffed olives are delectable with a meaty-cheesy-truffle oil concoction that no one can eat just one of.

Our guest chef Andrea Montobbio developed a passion for cooking and all things culinary in the small town of Capriata d’Orba in Northern Italy, where he grew up in a family who made their own wine and grew bountiful produce in their garden. (ASELLINA HAS SINCE CLOSED, BUT YOU CAN CREATE A SPECTACULAR DISH BY CHEF ANDREA MONTOBBIO WITH RECIPE BELOW)

hobnobmag stuffed olives asellina

He landed his first job in picturesque Il Fattore, a Michelin restaurant known for its impressive selection of specialty wines. He learned pasta making at Il Archivolto, and at prestigious Albergo Ristorante de Corona, he became Head Chef after only six months. It was here he received the opportunity to travel to Atlanta where he honed his skills further, opening one fine restaurant after the other.

At Asellina at the Gansevoort Park Hotel on Park Avenue in New York City you can savor all that talent and experience. The fresh pastas on the menu are truly transcendent. The agnolotti with short ribs is a flavor-packed taste sensation, with meat juices and vegetables that mix together in a sauce reminiscent of a rich pot pie. Squid ink linguini is laden with a bounty of perfectly done lobster and shrimp. You will have trouble deciding what to order here, but, rest assured, every dish is stellar.

hobnobmag stuffed olives asellina

For the mini party, a plan featuring a menu of miniature bites, we were able to snag the recipe for stuffed cerignola olives from Andrea Montobbio, which may just be the most luxurious bar bite ever. A tangy, rich veal mixture gets stuffed into fresh cerignolas, which are then breaded and deep fried. Serve these at your next gig and I guarantee, people will go absolutely crazy. asellina

hobnobmag stuffed olives recipe

recipe

STUFFED CERIGNOLA OLIVES

makes 20 olives

START THE STUFFING

1/2 onion, minced
2 TB carrots, minced
2 TB celery, minced

1/2 LB ground veal shoulder
1/2 LB ground chicken breast
salt and pepper to taste

In a large skillet, caramelize onion, carrots, and celery. When golden brown, add the ground veal and chicken, and season with salt and pepper. Saute over medium-high heat for about 4 to 5 minutes, or till browned thoroughly.

FINISH STUFFING

1 slice mortadella, minced
1 1/2 TB parmesan, grated
3/4 CUP bread crumbs
1 egg
1 tsp truffle oil

Empty the pan into a large bowl and allow to cool. Add the mortadella, parmesan, breadcrumbs, egg, and the truffle oil. Mix well.

STUFF THE OLIVES…SET UP BREADING STATION

20 large Cerignola olives
1/2 CUP all-purpose flour, in bowl
1 egg, whisked in a bowl
breadcrumbs (for coating the olives), in bowl

parmesan, for sprinkling
herbs, for garnish

With a very sharp knife, cut a slit down one down one side of the olive, cut around the pit, and remove. Open carefully and add stuffing. Once stuffed, close, then dust in flour, and soak in the egg. Lastly, roll them gently in breadcrumbs.

Heat 2 inches of olive oil in a large saucepan to fry. Once oil becomes hot, fry stuffed olives until golden brown. Make sure to cook both sides.

Remove from oil and transfer to a paper-towel-lined dish. To plate, sprinkle with more parmesan, add herbs and serve.

Check out our other recipes featuring mini ingredients in the PARTY OF MINI PROPORTIONS issue.

Mini Tarts with Beets, Ricotta and Pine Nuts

Posted on: February 1st, 2015 by Ellen Swandiak

Looking for a sweet idea to surprise your romantic interest? I plated these mini tarts in heart-shaped dishes just in time for Valentine’s Day. The beets tie into a red theme, and truly send a message of love—with some extra benefits.

Truth be told: when I started planning this dish, I envisioned this tart with fresh figs, whose appearance and flavor would also be splendid. But, unfortunately, they were not in season (February). So then I thought beets would make a nice substitution, and lend their celebrated bright red hue to boot. In researching aphrodisiacs, I  also found out they promote feelings of euphoria, and increase the level of sex hormones and blood flow. So the aphrodisiac recipe is complete.  Add a drizzle of NUDO Rosmarino olive oil before serving to add to the experience.

To serve: A dear friend gave me a set of heart-shaped dishes, and I always wondered what I could serve in them. Dilemma solved! These tarts send a statement of love and house a super tart at the same time. As luck would have it, the 4 pastry squares fit each 5-inch heart exactly. ‘Twas meant to be part of my plan for Valentine’s Day eating, see my other aphrodisiac recipes at this link.

MAKES 4 TARTS

THAW PUFF PASTRY

1/2 pkg Pepperidge Farm Puff Pastry

Remove one pasty from package. Securely wrap remaining pastry and return to freezer immediately. Let pastry thaw for 40 min.

PREHEAT OVEN 400ºF… BAKE THE BEETS

3 beets

Remove greens, scrub beets. Bake about 40 min, till tender. Remove from oven, let cool for 5 min. Peel off the skins. (shortcut: buy pre-cooked beets)

HOBNOBMAG Recipe HOBNOBMAG Recipe Mini Tarts Beet Ricotta2

PREPARE PASTRY

thawed pastry

Cut pastry into 4 squares. If using heart-shaped dishes, place one square of the pastry on the diagonal, trim the points, and fill in the missing areas on the top of the heart. OR, you can just bake the squares without any dishes instead.

PREPARE THE TARTS

4 oz ricotta cheese, at room temp
1 orange, zested

cooked beets, cut into 1/8-inch slices
Nudo Rosmarino EV Olive Oil
3 TB pine nuts, toasted
2 tsp thyme, minced
s + p

Mix ricotta and zest together. Spread an even layer over the pastry, leaving a border. Space out the sliced beets around the tart. Drizzle the olive oil, then sprinkle pine nuts and thyme. Lightly season with s + p.

BAKE THE TARTS

Transfer the tarts to a baking sheet (line with parchment if not using dishes). Bake for 25-30 min till edges of the tart are golden brown. Allow the tart to cool, about 5 min, and serve.

A Cocktail with Aphrodisiacs from Micaela Piccolo of Distilled NY

Posted on: February 1st, 2015 by Ellen Swandiak

Let Micaela treat you to a special potion. With her knowledge of technique, cocktail history, fresh ingredients, and seasonality, she will come up with the perfect concoction, like this special cocktail with aphrodisiacs.

To tie in with my Valentine’s Day party plan, Micaela came up with a winning number, which has not one but a duet of aphrodisiacs in it. Hope this will do much to add to the celebration, wink, wink.

She tends at Distilled NY, a New American Public House that serves iconic American dishes updated with modern techniques and global flavors. At the bar you can experience four types of Mead, lagers and hard ciders, the daily cocktail special, or one of their infamous “Moon & Back” shots—moonshine, followed by house-made pickle backs.

For this party, she shares her recipe for the Ambrosia Fizz—which includes a couple of aphrodisiacs.

“In Ancient Greek mythology, ambrosia, the food or drink of the Greek Gods, gave immortality or lastingness upon whoever consumed it. I wanted to combine some of my favorite and exotic aphrodisiacs into one enticing and desirable form. With the mystical elixir mezcal, one of Mexico’s oldest stimulant beverages, combined with the libido lifting ingredients of basil, this drink will leave you ambitious and eager for more.”

distilledny.com

 

A Dish for Lovers: Cajun Tuna Tataki by Brian Tsao of Mira Sushi

Posted on: February 1st, 2015 by Ellen Swandiak

Tuna Tataki provides a light, almost raw tuna, doused in cajun spices and served with a spoon of tangy mango salsa. Make it even prettier with edible blossoms, to entice your lover.

Mira Sushi might be the perfect rendezvous spot for lovers. With sexy dim lighting, a graphic setting, and happy hour that begins at four, you could slip away and delight in feeding each other small bites from the innovative menu.

You may have seen Chef Brian Tsao compete with Bobby Flay, and one-up him, with his Beef Bulgogi Tacos—an exciting mix of crispy wonton shells, bulgogi-marinated beef, kimchi and Asian pear. (Tsao was the only chef to beat Bobby Flay that season.) mirasushi.com

hobnobmag TUNA TATAKI recipe

recipe

Cajun Tuna Tataki with Mango Salsa

For this Valentine’s Day party, Chef Brian Tsao of Mira Sushi & Izakaya, NYC, shares his recipe for a flavor-packed Cajun Tuna Tataki with Mango Salsa—it has a bit of spice, a touch of sweet, and barely cooked tuna, matched with crunchy daikon. Head to Mira Sushi and share an order with one you hold dear, or be daring and serve it at home.

MAKES A LIGHT BITE FOR TWO

MAKE THE MANGO SALSA

1 mango, diced
2 shallots, diced
1/2 CUP pineapple juice
1 TB lemon juice
2 TB EV olive oil
1 tsp salt
1/2 tsp ichimi chili powder

Mix all ingredients in a bowl and reserve, allowing to sit at room temperature.

MAKE THE CAJUN TUNA TATAKI

2 LB tuna saku
1/4 CUP Cajun spice
high-temp cooking oil

Rub tuna saku well with Cajun spice on all sides. Preheat a large sauté pan with cooking oil, filling it slightly less than 1/4-inch high. Once the oil in the pan is smoking slightly, quickly sear all sides of the tuna evenly. Once seared, place the tuna on a pre-cooled cooking tray to rest.

MAKE THE PARSLEY OIL

1/3 cup EV olive oil
1/2 bunch parsley, leaves picked

Place blender pitcher into your freezer with olive oil. Bring a pot of water to a boil and place the parsley leaves into a strainer with handle. Slowly dip the strainer into the boiling water and allow the leaves to wilt and become a vibrant green color. Once the leaves are vibrant green, move the parsley into the pre-cooled blender pitcher and blend on high speed for 10-12 seconds or until completely smooth.

TO PLATE

3 TB Tobiko Black
daikon radish, in fine strips
edible flowers (optional)

Slice the tuna into 1/4-inch strips and place onto a plate decoratively. Place 1/2 TB mango salsa on top of each slice. Dress plate with salsa juices and parsley oil. Top each slice of tuna with tobiko and serve.

Get in the mood with more recipes from the APHRODISIAC issue.

Learn to Make Irresistible Fresh Pasta at Home: Flour + Water: Pasta by Thomas McNaughton

Posted on: January 1st, 2015 by Ellen Swandiak

Making gorgeous fresh pasta at home has never been more appealing than with Chef Thomas McNaughton’s beautiful new cookbook which gives you the techniques for creating all sorts of shapes and flavors.

With such minimal ingredients (the eponymous flour, water, and occasional eggs), technique is king, and McNaughton delves into all the right details to transcend his recipes beyond the simple “how-to.” McNaughton’s passion for his craft and his hard-earned wisdom and expertise shine in his super clear step-by-step instructions, demystifying a process that may have once seemed messy and fussy. After you’ve turned that big pile of flour on your counter into supple, silky pasta, turn to the appealing seasonal recipes that are fresh and modern, yet rustic and steeped in tradition.

HOBNOBMAG Fresh Pasta at Home

Don’t have time to make your own pasta? McNaughton’s got you covered with store-bought options for every recipe. We included this recipe for Corzetti with Sausage, Clams, and Fennel to tie in with HOBNOB’s pasta buffet party plan. See the entire plan here for party finesse.

featured recipe

Corzetti with Sausage, Clams, and Fennel

by Thomas McNaughton

It’s always exciting to see how the textures of various clams play so well with pasta. At the height of the season we have a gamut to choose from: manila clams, littleneck clams, cherrystone clams, and even razor clams. They’re nearly always used in pasta dishes, because basically everything about clams—the fork-size bites, the briny flavor, the meaty nuggets of texture—pairs well with pasta.

hobnobmag fresh pasta at home
When dealing with clams in pasta, I steer away from my East Coast roots and the classic Italian-American combination of linguini, whole clams, and a smothering cream sauce. I’m never high on including clam shells in pastas; I feel like it detracts from the rhythm of eating, and having a shell bowl on the table is just one more thing that the waitstaff has to worry about in our tiny dining room. So instead of Italian-American menus, we look to Spanish ones, where sausages and clams are a classic combination. Corzetti stampati—easy to make, but increasingly available dried in stores—are the logical pasta to use, though I suppose linguine is not a bad option either.

Clams

1 TB pure olive oil
1 shallot, thinly sliced
1 clove garlic, sliced
2 CUPS white wine
2 LB Manila clams, scrubbed
1 1/2 CUPS flour
2 TB squid ink
1 egg
1/2 CUP white wine

To make the clams, in a 12-inch sauté pan over high heat, add the olive oil and shallot. Cook until translucent, about 6 min. Add the white wine and clams to the pan, cover, and cook until the clams all open, about 8 min. Remove the clams and continue cooking until the liquid is reduced by half. Let the liquid cool completely. Remove the clams from their shells, cover with the cooled liquid and refrigerate until ready to use.

To Finish

1 TB pure olive oil
8 oz fresh pork sausage, broken into 1/2-inch pieces
1 1/2 medium red onions, finely diced
4 cloves garlic, thinly sliced
1/2 CUP white wine
1 CUP chicken stock
2 TB extra-virgin olive oil
Kosher salt
Juice of 1/2 lemon
1 TB chopped fresh Italian parsley
1 TB finely minced chives

In a 12-inch sauté pan over high heat, add the olive oil and the sausage. Brown all sides of the sausage, about 3 min. Add the red onions and cook until translucent, about 90 seconds. Add the garlic and continue cooking until the garlic starts to brown, about 3 to 4 min. Add the white wine and cook until almost evaporated, about 30 seconds. Add the chicken stock, the clams, and their liquid. Bring to a simmer.

Drop the pasta in the boiling water. Once the pasta is cooked 80 percent through, until almost al dente, about 2 to 3 min, add it to the pan. Reserve the pasta water. Continue simmering the pasta over high heat until the sauce coats the back of a spoon, about 3 min. Drizzle with the extra-virgin olive oil. Season to taste with salt and lemon juice.

To serve, divide the pasta and sauce between four plates. Finish with the parsley and the chives. —Serves 4

Reprinted with permission from Flour and Water: Pasta © 2013 by Thomas McNaughton, Ten Speed Press. Photography by Paola Lucchesi.

Meatless BBQ: Spiced Eggplant & Baby Potatoes with Bourbon Dip

Posted on: December 1st, 2014 by Ellen Swandiak

This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet. 

If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder

1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon

Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants

bag of baby tricolor potatoes

fresh thyme, for garnish (optional)

Bourbon Glaze (recipe)

Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt

2 1/2 LB baby back ribs, membrane removed

Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced

1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne

In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

HOBNOBMAG BBQ ribs in the oven

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs

Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze

Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

A Sparkling Rosé Cocktail from Lynnette Marrero

Posted on: December 1st, 2014 by Ellen Swandiak

A rosé cocktail that mixes wonderful notes of honey, and an aged rum with a lovely pink champagne, Read on to get the elegant recipe from Lynette Marrero.

Our guest mixologist has a long history in the cocktail realm, starting with Flatiron Lounge working alongside cocktail savant Julie Reiner. She now runs her own consulting company Drinks at 6, and is known for her knowledge and use of rum in cocktails. I thought this cocktail would make a great addition to my party plan, which mimics the idea of a hosting a proper ball, and features food in the shape of a ball, to make it cheeky.

I caught up with Marrero at Mother’s Ruin in Soho, NYC, where she concocted this special  cocktail for HOBNOB. For ingredients, Marrero recommends using Ron Zacapa Solera 23 Rum or Flor de Cana 7 Year Old Grand Reserve Rum for the best results in balancing this cocktail. El Dorado 12-Year Rum is also a fantastic choice in the aged rum category.

You have a unique sense of style, what inspires your fashion choices?

I love retro with a modern twist. I think that describes me.

Name the ingredient that everyone should stock for the holidays for cocktail making

Besides lovely champagne, I love hard ciders like Doc’s hard cider or cider from Normandie.

Where can we find you nowadays?

I pick up a shift a week at a private corporate bar. It is literally a private cocktail bar in a spirit companies New York headquarters. It is a great place to experiment with products and techniques. I am also consulting on a new project called Tijuana Picnic opening on the lower east side very soon!  lynnettemarrero.com

We’ve got more recipes for throwing a funky ball in our HAVE A BALL issue.

The Ultimate Arancini Recipe—with Truffles—from Chris Jaeckle

Posted on: December 1st, 2014 by Ellen Swandiak

Name something that can make arancini—Italian breaded and fried rice balls—any better? I think the addition of truffles would put it over the top. Chef Chris Jaeckle shares his luscious arancini recipe with us.

In my party theme that features all food in the shape of a ball, I thought this recipe would make a splash at a party. So I asked Chef Chris Jaeckle of All’onda, a restaurant noted for their Venetian-inspired food, if he wouldn’t mind sharing the recipe for his mind-blowing arnacini with truffles. He demurely obliged.

As soon as I met him, I could see that Chris Jaeckle was a natural perfectionist. This 6’3”-inch lanky man with soft demeanor focuses a scrutinizing eye into everything that goes on at All’onda—the menu, the space, and the plating. The entire concept has just the right feel of being modern and minimalist, but exudes the essence of being on a luxurious yacht, with ample room to breathe. The high ceilings upstairs are highlighted with vertically-lined wood beams, and the dishes and plating all echo the same simplicity and rustic edge.

Eating at All’onda is a total joy.

hobnobmag arancini recipe Chris Jaeckel

The menu at All’onda is Venetian inspired, but there is nothing traditional about the ingredients that appear in some of the dishes. When I asked him for his latest ingredient inspiration, Jaeckle told me: “Kelp/seaweed. It offers so many things—nutrients, oceanic flavor, umami.” As for some plating tips, Jaeckle offers his method. “My process: make versions of the ingredients, maybe a squash puree, dice or several sizes, etc, and then choose the plates. Then I decide which eats the best and then looks the best.” So you can see the thinking behind every dish at All’onda.

hobnobmag arancini recipe Chris Jaeckel

At our dinner we gorged on the pastas and small plates. The dishes featured a mixing of unusual flavors, like the stracciatella with seasonal plums, and the deeply delicious chicken liver spread accompanied by pickled cherries and hazelnuts. Bonus: The sommelier made a fantastic wine suggestion, involving a grape I had never heard of. Enjoy this recipe for an intense Arancini, infused with truffle. allondanyc.com

Sadly, this beautiful spot has closed since this post ran. You can still sample his gorgeous fare at Uma Temakeria.

hobnobmag arancini recipe Chris Jaeckel

featured recipe

TRUFFLE ARANCINI

MAKES 25 TO 30 BALLS

FOR the rice:

1/2 onion, diced
20 oz Acquerello rice
2 CUPS white wine
3 CUPS chicken stock
3 CUPS water
4 oz truffle butter
4 oz mascarpone
1 CUP Parmesan, grated
salt
1 CUP canned black truffles, finely chopped

Sweat onion in a rondeau. Add rice and toast until fragrant. Add white wine and reduce, stirring constantly, until all of the liquid has evaporated. In increments, add equal parts chicken stock and water. Continue stirring until the liquid has evaporated and rice is completely cooked. Add truffle butter, mascarpone, Parmesan, truffles. Stir until everything is incorporated. Spread the rice mixture out on a sheet tray lined with parchment and cool in the refrigerator.

FOR THE SAUCE:

1 CUP chicken stock
1 CUP heavy cream
1 CUP grated Parmesan cheese

Combine chicken stock and heavy cream. Reduce by half. Mix in Parmesan cheese.

FOR THE breading:

Prepare a breading setup: a bowl with flour, a bowl with egg mixture and another bowl with breadcrumb mix

flour

6 eggs
2 TB heavy cream
Beat eggs and heavy cream.

4 CUPS plain breadcrumbs
1 TB onion powder
1 TB garlic powder
2 TB cornstarch
2 tsp salt
Mix seasonings into the breadcrumbs.

Roll the cooled rice mixture into 25-30 balls. Dredge each ball in the flour, egg mixture and then breadcrumbs.

Allow the arancini to come to room temperature before frying so the center will be hot when cooked.

Heat oil to 375ºF. Fry arancini in oil until golden brown and hot in the center. Serve with sauce. 

Steak Sliders Upgrade: Filet Mignon Topped with Cognac Cream Mushrooms

Posted on: November 1st, 2014 by Ellen Swandiak

When you really want to offer something special to the gang, look no further than these delicious steak sliders. The onion and mushroom topping hosts a bit of heavy cream mixed with cognac, giving them a decadent topping indeed. Think of offering these at your next sports-watching gathering, and see if you don’t come off as the host with the most. Ahem.

This recipe is part of my party theme featuring recipes with alcohol infused. So head to the link to find a whole repertoire of cool hors d’oeuvres that all have a touch of alcohol in the mix.

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

1 TB grape seed oil
1 CUP each: shiitake + white mushrooms, sliced thinly
2 shallots, sliced into thin rings
2 tsp salt

2 cloves garlic, minced
1 tsp fresh thyme

1/4 CUP beef broth
1/2 CUP cognac

1/4 CUP heavy cream
black pepper

In a heavy saucepan, heat oil over medium-high heat. Add mushrooms, shallots, salt, saute 8 min, until lightly browned.

Add garlic and thyme, lower flame to medium, cook 1 min. Add broth and cognac, raise flame to high, bring to boil. Lower heat, cook 8 min.

Stir in heavy cream and freshly grated pepper, simmer for 5 min. Add a splash of cognac at the end, if desired, to heighten the spirit flavor. The mushrooms will soak up the extra liquid in about 30 min.

SET OVEN TO BROIL… MAKE THE SLIDERS

6-inch piece filet mignon, cut into ten steaks
Baguette, semolina

Let steaks sit at room temperature for 15 min.

Cut a long baguette into ten 2-inch pieces, then each piece in half. Toast for 45 seconds under the broiler. Spread a little butter on top and bottom.

Broil steaks 3 min, flip over, broil 1 min. Remove from oven, sprinkle salt on steaks. Place one steak on each bun, top with lots of the cognac mushrooms. Hold together with long bamboo pick.

Party Nut Mix with a Kick of Bourbon: How to Serve a Posh Nosh

Posted on: November 1st, 2014 by Ellen Swandiak

This party nut mix could become a snacking staple. It’s an excellent item to keep around, it will last for at least a month in an airtight container. Choose whatever nut mix you gravitate towards. The glaze adds a little sweetness, and the spices give it even more of an edge.

I included this recipe in my party theme Alcohol Infusion, which features a bunch of recipes with some booze as one of the ingredients. The party theme calls for a tasting of rare spirits, and these nuts would make a great item to have on the table for grabbing and munching.

MAKES A LARGE MASON JAR-FUL

PREHEAT OVEN 325°F …BLANCH NUTS

1 1/2 LB almonds, pistachios, cashews

1/4 cup cane sugar
1/4 cup bourbon
1 TB peanut oil

Place the nuts in a large bowl and pour boiling water over the nuts to cover. Blanch for one minute and drain well in a large strainer.

Place the hot nuts in a large mixing bowl and combine with the sugar, bourbon and oil. Mix well and let rest for 10 min. Pour the nuts in a single layer onto a baking sheet lined with parchment. Bake for 40 min, turning every 10 min, until the nuts are uniformly brown and crispy. Remove from oven.

spice up the nuts

1/2 tsp each: salt, ground ginger, chili powder
1/4 tsp each: ground black pepper, ground coriander
1 1/4 tsp ground cumin

roasted nuts
2 TB San-J Organic Tamari
1 lime, juiced
1 TB bourbon

While the nuts are still warm, get a bowl and mix the spices together.

Toss nuts into bowl with rest of ingredients. Spread the nuts in a single layer on a baking sheet to cool. When completely cool, store in an airtight container.

I like the idea of sending guests home with a little treat. So make an extra batch of these nuts, hit your local thrift shop for some interesting dollar finds, and wrap the nuts to go. Let guests choose their favorite thrift-shop vessel.

Lighter Pâté with Mushrooms & Cognac: Spreadable Joy

Posted on: November 1st, 2014 by Ellen Swandiak

Here are a few tricks to creating a lighter pâté which tastes just as good as a more decadent recipe. Though in no way can it be considered low-cal! I cut out some of the butter and substituted cream cheese instead. It will need a day to set, so plan ahead. If you want to really make it ahead—the pâté can be frozen for a week or so, without losing quality. Super simple to make, just cook the chicken livers and blend with rest of the ingredients.

This recipe is part of the plan for hosting a party with foods that have a touch of alcohol in them, hence the addition of cognac. See my other creative ideas for hosting in my Alcohol Infusion party theme.

MAKES ENOUGH FOR 2 BAGUETTES, SLICED THINLY

COOK THE CHICKEN LIVERS

4 TB butter
4 scallions, cut into thin rings
4 cloves garlic, sliced thinly
6 shiitake mushrooms, sliced thinly
6 button mushrooms, sliced thinly

1 LB chicken livers, trimmed
1 bay leaf
1 tsp fresh thyme
1 tsp salt

Over low heat, melt butter in a medium saucepan, add scallions, garlic, mushrooms and saute for 3 min. Add the rest of ingredients. Cook gently, stirring to ensure even cooking, about 10 min. Remove from the heat and cover for 2 min. Remove bay leaf.

GET OUT THE FOOD PROCESSOR

cooked livers
1/2 tsp ground nutmeg
2 tsp Coleman’s mustard
Freshly ground pepper

8 TB butter, softened
8 oz cream cheese, softened
1/4 CUP Cognac

Toasted baguette slices, for serving

Transfer cooked livers to a food processor, add spices. Puree until smooth, about 2 min.

Pulse butter and cream cheese a little at a time, alternating with cognac, till well mixed. Transfer to serving bowl, cover and refrigerate about 24 hrs, until firm. Serve with toasted baguette slices.

HOBNOB Magazine