FoodNuts!

Archive for the ‘Wine’ Category

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.

For more by this author, check out LB Food Review!

There are certain comfort foods that you just crave sometimes. One of mine is a twist between a traditional Italian dish my mom made and my dad’s love of seafood.

My mom used to make spaghetti with garlic and oil. It was a lot of carbs.  So I’m not sure when, but my dad and I started topping the pasta with scallops. My mom didn’t like seafood, so it was a meal we could all make and then mix up to fit our individual tastes. Sometimes I also add broccoli to it.

And, now it really makes a great dish for when my Dad’s at my house  — like tonight.  I make the oil sauce and scallops separately, and then divide it evenly over regular thin spaghetti for my dad and whole wheat thin spaghetti for me.

It’s a pretty easy recipe that can be modified depending on how much pasta you are making. I do the sauce for a half pound of spaghetti and then make 1/4 pound regular and 1/4 pound whole wheat.

Take 1/3 cup olive oil and heat it in a pan. Then add one head of garlic that has been minced. Let cook for about two minutes on medium heat. Add one chopped tomato, 1/2 a teaspoon salt, 1/4 teaspoon basil and 1/8 crushed hot pepper flakes and cook on low heat for about 10 minutes.

Meanwhile, take several tablespoons of Smart Balance, about a tablespoon of olive oil, a head of chopped garlic, about 6 ounces of white zinfandel and several splashes of lemon juice.

Heat over medium heat until the Smart Balance is melted and add one pound scallops. Cook about 10 minutes.

While that is all cooking, I throw in a 1/4 pound each of regular spaghetti and whole wheat in separate pots of boiling water. Once the pasta is drained and back in the pot, I split the oil and garlic mixture into both pots of the thin spaghetti. Mix really, really well.

Put the pasta on the plates and using a slotted spoon divide up the scallops placing them on top of the pasta.

I paired the dish with a chardonnay from the Saratoga Winery and my cheese breadsticks.

My dad likes to add a little salt to taste, but that’s really a personal preference.

Enjoy!!!!

Michelle

This post is not directly food related, but as a foodie, I enjoy perusing wine labels, especially family wine labels. Here is a scan of an old wine label. It comes from the Greeott family Winery that used to be in Santa Rosa. John Greeott is my wife Linda’s great-grandfather.