April 3 – Classic Martini & Rosemary Thyme Parmesan Crisps
TGIF! What does that even mean these days? It means we’ve made it through one more week on our way to the end of this crisis. So let’s celebrate the little things and the big. I’m thinking of a dry martini for this evening at 5pm. And I’m going to grate Parmesan into little piles, add fresh thyme from the garden, and some cayenne for a pop of heat, and bake them into Parmesan crisps. These babies have the advantage, from my point of view, of being Keto crunchy snacks. There’s not that much snack food out there that qualifies as low-carb, so I am really going to enjoy these (note: martini is not Keto). Don’t judge, just join me.
Classic Martini
THE cocktail, arguably the most famous of all, this classic is made with gin and dry vermouth. Use great quality ingredients here, this is not the drink for store brand gin.
Makes 1 cocktail
2 1⁄2 oz gin (I like The Botanist or Monkey 47)
1⁄2 oz dry vermouth Garnish with
1-3 olives or a lemon twist
Chill a martini glass.
Generally, bartenders stir liquor-only drinks in a mixing glass; the shake is for more complex drinks with several ingredients. Did you know that? I did not. I prefer to shake my martini though. I just feel like it gets colder somehow that way, or maybe I just like to show off my shake technique.
Variations:
- Add a dash of Angostura bitters
- Use vodka instead of gin
- Dirty: Add a little olive brine for a salty kick
- Dry: Use less vermouth (my preference)
- Bone Dry or Desert Martini: No vermouth, just chilled gin (Winston Churchill style)
- Gibson: Same as classic martini but garnished with tiny cocktail onions
- Perfect: Use equal parts of sweet and dry vermouth
Rosemary Thyme Parmesan Crisps
Mince the rosemary very finely as it’s a tough herb, but so flavorful.
Makes about 24 crisps
4 oz finely shredded Parmesan
1 T flour
2 t minced fresh rosemary
2 t minced fresh thyme
1⁄8 t cayenne
Flaky sea salt
Preheat oven to 350. Line 2 sheet pan with Silpat if you have it. If not, use parchment paper.
Combine cheese, flour, herbs and cayenne in a small bowl and stir. Spoon level tablespoons onto the prepared sheet pans. Stir and scoop from the bottom so there’s some flour in each. Spread the rounds to a diameter of about 2 1⁄2 “ and sprinkle with flaky salt.
Bake for 9 minutes, until golden brown. Cool on the pans for 5 minutes, then use a spatula to transfer crisps to a baking rack to finish cooling completely.
Garnish with more fresh thyme and rosemary if desired.