Drink Pink

Payton for pH Alchemy-1870 Who doesn’t love a delicious drink? Whether it’s a cocktail or a refresher or a wake-up, drinking is a huge part of our lives. Enter Pink House Alchemy, creators of sensational botanical based syrups. I had a to-die for lavender lemonade at the farmer’s market last year and had been thinking about it non-stop. When I had the same deliciousness at the Little Craft Show this winter, I quickly decided I had to try this at home. I bought the herb, lavender & rosemary syrups. They were divine the few times I used them before they were relegated to the back of my home bar for two months. I re-found them and began to wonder, should they be refrigerated? I emailed Emily Lawson, the alchemist (or owner) herself. She was incredibly kind and directed me to Ross, PH chef/alchemist, who had recently made the syrups shelf-stable. Ross replaced my syrups with bigger bottles, he also gave me three new ones to try! Wasn’t that just so lovely of them? I decided to utilize my new additions and organized a little happy hour with my gal-pal Mallory Berry of MGB Photo. Payton for pH Alchemy-1890 The PH folks had given me a pineapple rosemary shrub (a “sipping vinegar”) and I saw a lovely little margarita recipe (below) on their facebook. Let me tell you, this is the real deal. It was so incredibly yummy that things got a little out of hand. Go get you some.

Pineapple Rosemary Margarita | Mix the following:
2 oz silver tequila 1 oz Pink House Alchemy Pineapple Rosemary shrub (a shrub is a “sipping” vinegar that takes your cocktail to the next level) 3/4 oz Pink House Alchemy Herb simple syrup Juice from 1/2 a lime
(for our version, we used grapefruit flavored sparkling water)

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Photo Credit: MGB Photo

More about PH, via PINKHOUSEALCHEMY.COM: Pink house alchemy is a company dedicated to taste experiences.  Inspired by complementary patterns in roots, barks, fruits, herbs, and botanicals.  pH works every day to find new and perfect connections between ingredients.  Who knew carrot, rice vinegar; sugar and toasted coriander seeds are a dreamy sweet treat?  Simple syrups, bitters, shrubs and timeless classics such as falernum, are where the alchemists put these discoveries to the test!

Purchase syrups & shrubs from Pink House at Arsagas, ONF or on their website.

More recipe suggestions from Pink House:

Blueberry Thyme Gin Fizz: 2 oz. Hendricks Gin 1 oz. pH Alchemy Blueberry Thyme Simple Syrup 1/2 juiced lemon 1 egg white. Shake with ice. Pour. Top off with sparkling water. Garnish with sprig of thyme. Enjoy.

Rosemary Rhubarb Flip: 1.5 oz. Hendrick’s Gin 1 oz. pH Rosemary Rhubarb simple syrup .75 oz. fresh lime juice 1 egg white Add all ingredients into a shaker and dry shake for 30 seconds. Add ice and continue shaking until frothy. Strain and garnish with a fresh rosemary spring.

Pink House Cooler: 2 oz vodka 1 oz Pink House Alchemy Strawberry Basil simple syrup juice from 1/2 a lime top with sparkling water and garnish with fresh basil

Lavender Hummingbird: In a pint glass: Ice 1 oz pH Alchemy Lavender Simple Syrup 1 squeezed lemon Sparkling water

French Lavender 75: In a shaker: 2 oz gin (the alchemist prefers Hendricks) 1 oz Lavender One half squeezed lemon Shake with ice, pour in martini glass Float champagne on top Garnish with lemon twist

Recipe: Penne & Artichokes

I made this last night and it was a huge hit. Typically when I make pasta, I’m always tempted to add cream or butter or something to make it a bit tastier. But this totally delivered on the taste factor. I did add chicken (at Ro’s request). There was plenty for three servings last night as well as lots of leftovers.
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
I took a few pictures as I cooked. Here’s my taste-tester

The sauce
The noodles

The finished product


Yummy Spring Pasta

Spring Pasta

I saw this recipe on 101 Cookbooks and immediately decided to make it last night. I changed a few things and it turned out so yummy/easy!

Spring Pasta Recipe

I used angel hair but thin, egg noodles, spaghetti, or fettuccine would all work as well.

8 ounces / 225 g cooked, leftover pasta
3 eggs
fine grain sea salt
1 tablespoon olive oil
2 tablespoons unsalted butter

3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens, or green beans, or spinach – anything quick cooking and fresh

chopped avocado
chopped herbs

Optional: 1 tablespoon cream, Parmesan cheese, Breadcrumbs

Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.

In a small bowl crack the eggs and beat them really well with a pinch of salt.

In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.

Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs (optional – stir in cream, pasta water). Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado (optional – top with breadcrumbs and parmesan cheese).

Serves 3.

Prep time: 5 min – Cook time: 5 min

Here’s how mine turned out: