FoodNuts!

Posts Tagged ‘Wine’

I love Brussels sprouts, and I thought I would share one of my favorite recipes with the Food Nuts community. This easy and flavorful recipe is a great side or even as a quick meal in itself. Starting out with farm fresh Brussels sprouts is key. It could probably also be done with frozen, thawed Brussels, but I have never tried it.

In addition to the Brussels sprouts, I use the following ingredients.

Mezzetta roasted red peppers (about 4 large pieces, chopped)

1/2 red onion, chopped

1 cup Spanish red wine, I used a Monastrell

3 tsp agave nectar

1/2 tsp paprika

1/2 tsp sea salt

1 tsp fresh ground black pepper

2 tsp habanero oil

I combined all of the ingredients except for the Brussels sprouts and brought them up to a boil, then lowered to a simmer until the onions had softened substantially. Then I placed each sprout face down into the bubbling wine mixture, which smelled amazing, by the way!

Isn’t this festive looking?! I let everything simmer together, uncovered, until the sprouts were soft enough for me. Leaving it uncovered also helped the wine mixture to reduce to an almost syrupy, sweet and spicy glaze.

If you enjoy this recipe, please visit my blog, http://traveleatlove.com for more food and wine goodness!

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!

I was never a fan of macaroni and cheese, because the boxed stuff was sooo blah! But, then I decided to try making it homemade. Yes, I’m 29 years old, and had never eaten homemade mac and cheese. So like any good foodie, I searched the Food Network’s Web site, and finally settled on Em’s Mac n’ Cheese by Emeril Lagasse.

Oh.My.God. So good! And, a BIG hit with friends and family!

To be fair, I don’t follow the directions exactly, and use an entire package of cheddar and don’t use the Essence part of the recipe. Instead I add a little garlic salt and a lot of cracked pepper — both in the cheese mix and on top before I add bread crumbs. I also use 1 percent milk and add an extra tablespoon of flour while I’m whisking.

I’ve made this several times and its always been a hit. I prefer to use Kraft Natural Cheese, Sharp Cheddar. (I’ve tried it with other cheeses and it hasn’t come as good.)

Here are some photos from the process. It’s a great, quick and homemade meatless meal. I served it with Frontera Chardonnay.

Here are some shots of the process — you will see where they correspond with the recipe. It’s fun to make with a bunch of friends, too.

Click here for the recipe! And please share your favorite macaroni and cheese recipes below! I’d love to try them out.

Here is the buttered pan.

The mix of the butter and flour.

Mix in the milk.

All set for the oven!

Finished! So Yummy!

And, always remember to have some Fun.Friends.Adventure. in your life!

Cheers,

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.