FoodNuts!

Archive for the ‘Dessert’ Category

First it’s cookies, now bacon has invaded the realm of cupcakes. Apparently, however, there’s a bit of controversy on which Wilmington, NC cupcakery first developed this tasty little number. But there it is, regardless.

Saturday night, we had a group of 17 folks heading for the Capitol Steps show at CalTech. This has become an annual ritual for the original FoodNuts. We decided to eat first, since the show was at 8:00 pm, and Terry made reservations for us at Cafe Santorini in Pasadena.

A few of us were a tad early to the restaurant, so we enjoyed a really good sangria. Not as good as my own, of course, but very good nonetheless.

The restaurant was lovely. The food was even lovelier.  The service was perfect; and the attention of the manager for our party was amazing. None of us, of course, brought cameras, so we had to make do with cell-phones.

For a starter, my wife and I shared their shrimp saltada, which was a plate of Black tiger shrimp baked with roasted potatoes and garlic Parmesan sauce over grilled French bread. I have to admit that the bread was a very pleasant surprise; this would have made a lovely entree rather than a starter.

Roz decided that she was more inclined to comfort for the show (and I agreed) if we ordered salads. She decided to try the lamb and spinach salad, which was amazing, and I had the Caesar with a perfectly cooked portion of salmon.

This left us with enough room for a dessert — chocolate mouse cake with a raspberry sauce that went perfect with espresso and Grand Marnier.

We’ll be back.

Yes, I realize some might be put off by the idea, but I’m all set to give these a try. The recipe was found by my sister-in-law Dorsie who promptly thought of me, for some reason. BTW, Dorsie has joined FoodNuts! and will be sharing with us shortly.

You can find the recipe (and a BUNCH more) at JoyTheBaker.com

1 package chocolate chip cookies

2-3 cups of whole milk

1 large container of Cool Whip, thawed

1 pan (depending on the amount you are making)

You take the cookies and dip them in milk and lay them flat in the pan, once bottom of pan is covered in dipped cookies, spread a layer of cool whip over it, covering it completely.  Repeat first steps putting the next layer on the cool whip and alternating cookies and whipped cream.  Save at least 4-5 cookies to crumble on the final layer of cream to decorate.  Cover and refrigerate until served.  Note: Any type cookie can be used in this recipe and the kids loved this easy and quick goodie, enjoy!

Last night was the debut of LB Food Review’s bi-weekly spot on Swoop’s World Radio (for those who missed it, you can catch up here), and because we would already be heading West to hit the studio with Keith and Peter, we decided to start the evening off with dinner at Nino’s Italian Restaurant in Bixby Knolls. Nino’s was founded in 1958 by Vincenzo (Nino) and Inge Cristiano. Today their daughter Carina somehow manages to oversee the restaurant marvelously, while still balancing the many demands of her incredible community involvement. Having grown up around the restaurant, nobody knows Nino’s better than Carina, with the possible exception of Nino himself. We had the opportunity to sit down with her over dinner, and it was a delightful experience.

We started off with a bottle of Chianti and an order of Sautéed Mushrooms, which took on the remarkable flavor of their sauce, a delicious mixture of Marsala wine, garlic, and just enough tomato sauce to give it some added substance. The sauce was good enough for us to ask for an extra order of bread so we could soak up more of it. Next up came the Cauliflower Pancakes, an unusual yet agreeable dish, served with tomato sauce for dipping. You rarely find them in restaurants because, as Carina explained to us, in Italy these pristine little patties are generally reserved for offering to guests while entertaining. It certainly made us feel at home during our stay at Nino’s.

When the Antipasto Salad arrived, we were pleasantly surprised at the amount of marinated vegetables, an Italian staple, that were mixed in. The jardinière (an assortment of mushrooms, olives, carrots, cauliflower, celery and red peppers marinated in vinegar, olive oil, red pepper, salt and pepper) went beautifully with the salami and cheese, while the Bleu Cheese dressing topped it all off. Both the salad and the Cauliflower Pancakes were even more impressive when we discovered that there are no food processors at Nino’s; every vegetable and all of the cheese is sliced or chopped by hand.

By the time the main course arrived I was already filling up, but as soon as our server placed my steak in front of me, I knew I would have no problem finishing it. As you know, I love a good slab of red meat, and this did not disappoint. It was a New York steak with a side of Linguine Alfredo, cooked perfectly medium rare, seared on the outside but deliciously pink and tender inside, and glazed with a simple sauce of white wine, a touch of Worcestershire, and Italian seasonings. The sauce was just enough to enhance the steak without getting in its way. Cliv opted for the Chicken Parmesan and Linguine, both topped with Arrabiata, the spicy variety of Nino’s homemade tomato sauce. Since spicy sauces and thinly sliced breaded meat are right up Cliv’s alley, he devoured his dish with his usual gusto. The pasta for Nino’s manicotti, lasagna, and cannelloni, as well as the pizza dough, are all homemade. I think I know what I’ll be trying the next time I come back.

When our forks finally took a rest and the commotion of the main course subsided, we finished everything off with some coffee and a couple of generous hunks of Spumoni ice cream. It was just the way to end a spectacular meal, a lively conversation, and a very welcoming experience at Nino’s. If you desire an authentic, complete Italian meal with homemade sauces and high quality ingredients, take a trip over to Nino’s and find out why it’s been there for over 50 years.

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