It will take forever for me to write about everything we've eaten and cooked over the last week or so, but here is a really quick recipe that resulted from arrving back at home after the holiday to a fairly empty kitchen except for leftovers...I didn't write a recipe while making it, so I hope this is about right. We were looking for something with a little less fat in it!! The boy liked it so much he insisted I try and write it down so I could make it again. I swear, I am trying to practice to write for other cooks. It's hard, most of the time I just improvise. Well, here goes!
Impromptu Black Bean Soup
Saute in 4qt pot:
1 small onion chopped
1 tb olive oil
After 3-4 minutes add:
4 cloves garlic chopped
3 gentle shakes of chili powder
1.5 tsp ground cumin
After 1 minute add:
1 can black beans drained
1 can creamed corn
1 can diced tomatoes with green chilies
1 can H20
2 bouillon chicken cubes
Bring to boil then cover and reduce to simmer for 30-45 minutes.
Turn off heat and puree ½ of mixture + 2tb neufchatal/cream cheese
Return to pot and stir.
Add and stir:
¼ Meyer lemon squeezed
3tb chopped fresh cilantro
Salt and Pepper to taste
Garnish with any of the following
Sr cream, cilantro, slivers of Monterey jack or cheddar
Gently squirt a little more Meyer lemon over top before serving.
YUM!
Sunday, December 30, 2007
Monday, December 17, 2007
French Kissing a Mexican
Intriguing title no?
What really happened was Belle Bleue and her husband and the boy and I visited Mi Barrio the other night in Grant Park. It came to us with great reviews. The kissing reference alludes to some fantastic tongue I had. I had never had tongue...well beef tongue... and I am glad I have now.
In the interest of time I will review what the boy and I ate since I did not taste our friend's meals. We had:
Guacamole
Good! Simple! Not crammed with stuff that belongs in salsa, picante or pico de gallo. Just avocado whipped to its sexy personal creaminess and a hint of lime and salt.
Beef Tongue and Steak "Soft" Tacos
I loved both these tacos. They are the simple, real Mexican style taco with cilantro, a little onion and lime juice. The tongue was rich and moist; the steak flavorful. The tortillas are hand made, and I wonder if they are white corn because they tasted like corn, but were not the pale yellow of regular corn tortillas. They were delicious and light in any case.
Pork Tamale
Too dry and tasteless. Steaming these babies should keep them moist and flavorful, especially if they are not slipped out of their corn husk embrace until right before serving. I used to buy some from the guys in my old neighborhood in Chicago for $1. They would pull them steaming from the pockets of their coats, and I would unpeel the corn husk and nibble on moist tenderness while I waited in the snow for the train...that was good tamale.
Coctel de Camaron (small)
Bizarre and very huge. Especially for a small. It was layered cilantro, tomatoes, onions and shrimp in faintly lime scented watery stuff. The shrimp were the right firmness and tasted fresh; they just bored me. But perhaps it is my own fault for sharing this and not getting the ceviche...I was craving the crisp burst of lime marinated seafood and the floral dance of cilantro around firm flesh, but this was hardly the coctel. Though to be fair, the boy liked it and so do Bleue and hubby.
Beverages: A Tecate and a Modelo
The service left something to be desired. It was very busy and confused. Every table was filled, and we had four different people attending to us, but none of them seemed aware of the other. I have no idea whom we tipped at the end. Sadly all of us had eaten most of our supper before the boy's chile relleno even arrived. I am assuming the place is just having growing pains as they seem wildly popular, and this could explain some of the disappointing dishes as well as the haphazard service. Neither were bad per se, just nervously ill prepared. I wish them luck and may be back for another little kiss sometime in the future.
What really happened was Belle Bleue and her husband and the boy and I visited Mi Barrio the other night in Grant Park. It came to us with great reviews. The kissing reference alludes to some fantastic tongue I had. I had never had tongue...well beef tongue... and I am glad I have now.
In the interest of time I will review what the boy and I ate since I did not taste our friend's meals. We had:
Guacamole
Good! Simple! Not crammed with stuff that belongs in salsa, picante or pico de gallo. Just avocado whipped to its sexy personal creaminess and a hint of lime and salt.
Beef Tongue and Steak "Soft" Tacos
I loved both these tacos. They are the simple, real Mexican style taco with cilantro, a little onion and lime juice. The tongue was rich and moist; the steak flavorful. The tortillas are hand made, and I wonder if they are white corn because they tasted like corn, but were not the pale yellow of regular corn tortillas. They were delicious and light in any case.
Pork Tamale
Too dry and tasteless. Steaming these babies should keep them moist and flavorful, especially if they are not slipped out of their corn husk embrace until right before serving. I used to buy some from the guys in my old neighborhood in Chicago for $1. They would pull them steaming from the pockets of their coats, and I would unpeel the corn husk and nibble on moist tenderness while I waited in the snow for the train...that was good tamale.
Chile Relleno
Aiight. The poblano probably should have been charred a little more or blanched a little longer. It was a little too al dente and was still more hot than roasty rich spicy poblano-ey.Coctel de Camaron (small)
Bizarre and very huge. Especially for a small. It was layered cilantro, tomatoes, onions and shrimp in faintly lime scented watery stuff. The shrimp were the right firmness and tasted fresh; they just bored me. But perhaps it is my own fault for sharing this and not getting the ceviche...I was craving the crisp burst of lime marinated seafood and the floral dance of cilantro around firm flesh, but this was hardly the coctel. Though to be fair, the boy liked it and so do Bleue and hubby.
Beverages: A Tecate and a Modelo
The service left something to be desired. It was very busy and confused. Every table was filled, and we had four different people attending to us, but none of them seemed aware of the other. I have no idea whom we tipped at the end. Sadly all of us had eaten most of our supper before the boy's chile relleno even arrived. I am assuming the place is just having growing pains as they seem wildly popular, and this could explain some of the disappointing dishes as well as the haphazard service. Neither were bad per se, just nervously ill prepared. I wish them luck and may be back for another little kiss sometime in the future.
Thursday, December 13, 2007
No, they don't pay us
This morning, I received this message in my inbox from the proprietors of Bacon Salt reminding me that a gift of Bacon Salt is a gift of love! It's perfect for everyone on your gift list: no calories, no fat, vegetarian, kosher, and, the best part -- it makes everything taste like bacon!
From Bacon Salt HQ:
The holidays are rapidly approaching and buying gifts for all of your family members, friends, co-workers and acquaintances can be a challenge.
Here's a stocking stuffer that we know they'll all love - Bacon Salt. After all, is there anyone in your life doesn't love the taste of bacon (and if so, can you really count on their love)?
It may have been awhile since you bought Bacon Salt, so we just wanted to make you aware of some special holiday packages we're offering on our website for last minute shoppers, stocking stuffers and holiday gifts. These include a "12 Days of Stocking Stuffers" package and an "8 Days of Kosher Bacon" package, and are perfect for all of the bacon-lovers in your life.
We hope you and yours have a happy, safe and delicious holiday season!
Justin and Dave
Bacontrepreneurs
passthebacon@baconsalt.com
Wednesday, December 12, 2007
A modest celebration with Kevin
Last night, my boy and I had a lot to celebrate, but as one of the things we were celebrating was the fact that we are likely buying a house that is slightly more expensive than we can comfortably afford, we were torn. The other thing we were celebrating was me receiving an offer for my dream job today -- a huge, huge deal. What to do?
So, we decided to cheap out on a fabulous place instead of heading to a loud, unwashed masses kind of place. First, we tried to eat at the bar at Shaun's -- everyone else raves about it, but the one time we went it wasn't that great. I'm hoping it was just an off night for them. Well, turns out that Shaun's is closed on Tuesdays, apparently, so we headed for Rathbun's, the original, one of our mainstays.
We chose to sit on the patio, rather than at the bar. Their patio is both covered and enclosed on the sides, so that it was quite comfortable in the balmy December weather even with the heaters off. It's also quite a bit quieter and less claustrophobic than the inside. Two thumbs up on the patio, Kevin!
We came with the intention of sharing small plates, but there are so many delicious and decadent things to choose from. What to have? We settled on:
First course: Garlic Fennel Soup -- this soup was creamy, flavorful with just a hint of fennel flavor (I am not a licorice person, so subtle fennel=good fennel in my book). Extremely delicious. We were soaking up every last drop with our bread.
Second course: Eggplant Steak Fries with Confectioner's Sugar Tabasco Dipping Sauce and Krog Street Mozzarella with Hot Cotto and Black Olive Vinaigrette. We had one order of each of these. The eggplant fries were divine, as usual. These fries never fail to make the boy say "But I don't like eggplant!" The dipping sauce sounds scary, but the combination of the sweet spiciness and the crisp eggplant is genius. The server had the kitchen split the cheese dish into two portions which were beautifully plated. The cotto (which is sort of like salami) was a nice complex, not-too-spicy flavor that complemented the mild, creamy mozzarella well, and the black olive vinaigrette pulled it all together by adding a little moisture to both loosen up the cotto and hold it all together.
Third course: Dark Chocolate Flourless Cake with Coffee Ice Cream and Raspberries. This was beautifully presented, and quite tasty. Moist, not-too-rich. I only had a bite of it, but the boy, the sweets connoisseur in the family, was very happy.
Libations: A bottle of Vina Robles, Syrah, Paso Robles, California ‘03. This wine was in the cheapest category of reds on the menu, but it was utterly respectable, especially once it opened up and lost its tartness. Luckily, it dropped the tart note while we were eating the creamy, creamy soup, which stood up to the wine just fine in its pre-mellowing moments.
Initially, I wasn't sure if what we had ordered was going to be enough food, but we were thoroughly satisfied, and even left 3 or 4 eggplant fries orphaned on the plate. We were also very pleasantly surprised by how inexpensively we were able to have such a satisfying, delicious meal with such wonderful service and atmosphere. The bill came to about $55; so for under $70 (including tips for the server and the valet), we achieved our celebratory goal at one of our favorite restaurants in town. I think we've spent more at the Vortex before. Wow! Thanks, Kev.
So, we decided to cheap out on a fabulous place instead of heading to a loud, unwashed masses kind of place. First, we tried to eat at the bar at Shaun's -- everyone else raves about it, but the one time we went it wasn't that great. I'm hoping it was just an off night for them. Well, turns out that Shaun's is closed on Tuesdays, apparently, so we headed for Rathbun's, the original, one of our mainstays.
We chose to sit on the patio, rather than at the bar. Their patio is both covered and enclosed on the sides, so that it was quite comfortable in the balmy December weather even with the heaters off. It's also quite a bit quieter and less claustrophobic than the inside. Two thumbs up on the patio, Kevin!
We came with the intention of sharing small plates, but there are so many delicious and decadent things to choose from. What to have? We settled on:
First course: Garlic Fennel Soup -- this soup was creamy, flavorful with just a hint of fennel flavor (I am not a licorice person, so subtle fennel=good fennel in my book). Extremely delicious. We were soaking up every last drop with our bread.
Second course: Eggplant Steak Fries with Confectioner's Sugar Tabasco Dipping Sauce and Krog Street Mozzarella with Hot Cotto and Black Olive Vinaigrette. We had one order of each of these. The eggplant fries were divine, as usual. These fries never fail to make the boy say "But I don't like eggplant!" The dipping sauce sounds scary, but the combination of the sweet spiciness and the crisp eggplant is genius. The server had the kitchen split the cheese dish into two portions which were beautifully plated. The cotto (which is sort of like salami) was a nice complex, not-too-spicy flavor that complemented the mild, creamy mozzarella well, and the black olive vinaigrette pulled it all together by adding a little moisture to both loosen up the cotto and hold it all together.
Third course: Dark Chocolate Flourless Cake with Coffee Ice Cream and Raspberries. This was beautifully presented, and quite tasty. Moist, not-too-rich. I only had a bite of it, but the boy, the sweets connoisseur in the family, was very happy.
Libations: A bottle of Vina Robles, Syrah, Paso Robles, California ‘03. This wine was in the cheapest category of reds on the menu, but it was utterly respectable, especially once it opened up and lost its tartness. Luckily, it dropped the tart note while we were eating the creamy, creamy soup, which stood up to the wine just fine in its pre-mellowing moments.
Initially, I wasn't sure if what we had ordered was going to be enough food, but we were thoroughly satisfied, and even left 3 or 4 eggplant fries orphaned on the plate. We were also very pleasantly surprised by how inexpensively we were able to have such a satisfying, delicious meal with such wonderful service and atmosphere. The bill came to about $55; so for under $70 (including tips for the server and the valet), we achieved our celebratory goal at one of our favorite restaurants in town. I think we've spent more at the Vortex before. Wow! Thanks, Kev.
Monday, December 10, 2007
Green and Sprightly
Well perhaps inappropriate in what should be the cool weather of December, coddled and comforted by thick meaty stews, chowders and creams...the celery soup I made yesterday and ate today was green, light, and sprightly. The recipe was a surprising riff on celery soup, and I've made more than a few. I found this illuminating. And served with one of the best canned dolmades I have ever had.The dolmades were Aegean Brand, I think we bought them oddly enough in the Blue ridge mountains at an apple orchard. They are much better than the canned variety sold at the Farmer's market, and the fresh versions at fancypants intown Krogers (yes a bit of bitterness sensed there) and Whole foods.
The soup was very easy to make:2-3 small Potatoes, chopped
1 bunch Celery, chopped
1 Onion, chopped
1 tablespoon olive oil
1 tablespoon Curry Powder
1 tablespoon fresh Ginger, chopped
1 teaspoon Cayenne Pepper
1/2 Chilipepper
1 1/2 quarts Broth (chicken, veggie or bouillon)
Salt -- Pepper
3/4 of a fresh Lemon
2 tablespoons Butter
Saute the onion and potatoes in the butter, add the seasonings. Stir well till soft. Add celery and everything else up to salt--pepper. Simmer, covered for 30 minutes. Carefully puree warm soup. Finish by squeezing the 3/4s of lemon over soup and mix in the butter. Serve.
Sunday, December 9, 2007
Feels Good:Inside and Out
Today was a nice day. It's been a while since I have been able to get back in the yard and do what I need to do. With today's beautiful balmy weather...for December...I was able to go out, turn the compost pile, pull all the old plants out of the vegetable garden, compost it and pull a nice warm blanket of leaves and mulch over it for the winter's rest. The garden surprised me with a last gasp harvest of chives, sweet potatoes, green peppers, arugala and jalapenos. Interesting, as I haven't watered it in months, and goodness knows I haven't tended it, thinking it was "done" for the season. In any case, Otto the pitbull hung out with me in the yard all morning, and we both came in happy, tired and sweaty in that "yard labor earthy" way that is so satisfying.I cooked up a storm this weekend as well, but I will tell that story piecemeal. Right now I want to talk about the banana bread I made for breakfast and the empanadas (photo) I made for dinner.
The Banana Bread
I am not a fan of banana bread. I prefer non-sweet items in the morning and as you know, usually make savory items, even with bananas, such as my banana soup...when I have overripe bananas to deal with. Today I decided I would do the bread thing. Well, I came up with a highly successful, low fat, low calorie, moist result. I honestly could care less. It was almost too rich for me, but the boy raved, and I am sure others who like this sort of food would really love this recipe. Here goes:
INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter & 1/2 cup applesauce
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter & 1/2 cup applesauce
1 1/2 cup sugar & 1 1/2 cup Splenda or Aspira (Generic Splenda)
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container reduced fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans ( I used 1 giant loaf pan and 1 giant muffin tin, having nothing else). In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter, applesauce and sugar/splenda. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container reduced fat sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans ( I used 1 giant loaf pan and 1 giant muffin tin, having nothing else). In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter, applesauce and sugar/splenda. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
The Empanadas
It occurred to me in retrospect that empanadas have always been part of my history, and it is bizarre that I would try to make them now. Bizarre, yet timely. You see, we have always had Christmas dinner at my parents' house in Cleveland my whole life. Christmas consisted of some 30+ extended family members, children and the Torres family. The Torres, Dr and Mrs., shared a duplex with my parents when all four of them were young married couples. Ever since then, having no stateside family, the Torres spent Christmas with our family. My parents had three daughters who practically mirrored their two boys and one girl. My parents kids grew up to be a lawyer, doctor and an advertising professional...so did their three kids...Weird huh? In any case...Every Christmas, Mrs. Torres always made empanadas for Christmas dinner. This was the only time of the year we had them. And we always fought over their exotic richness. The hints of latin american spices, the combination of the sugary sweet crust, the light dough, and the savory filling. Getting an empanada for breakfast, the day after Christmas, was an honor like no other. That is, if there were any leftovers.
Last year was the last Christmas at my parents' house. The little ones who sat at the kids table are all in their thirties and have children of their own, so my mother has passed our tradition on to my oldest sister who welcomes it with much enthusiasm. I look forward to our first Christmas in Charlotte this year...and we start there with 15 people for five days...so that should be interesting. But I also realize, I will probably never have Mrs. Torres empanadas again, and possibly may never see the family I have known for the past, ahem, 30 something years.. This makes me overwhelmingly sad, but is probably why I decided to try and make these now, two weeks before Christmas, for the very first time ever. I am happy and proud to report they were wonderful. They did not taste like Mrs. Torres', but they taste like Aunt Ree's (Me).
Black Bean, Sausage and Cheese Empanadas
12 oz. ground spicy Italian (or chorizo) (turkey , pork or vegetarian) sausage in a tube
1 small onion, chopped
1 15 oz can of black beans
3/4 cup grated jalapeno jack cheese
3 tablespoons fresh cilantro chopped
1 15oz package pre-made pie crusts (soft, from the canned biscuit section)
1 egg, beaten
1/8 cup sugar
I cooked the turkey sausage on the foreman grill and set it aside. Saute the onion for a few minutes till soft and add the can of beans, and the bean liquid. Cook over medium heat, stirring and mashing the beans a bit till the mixture is thick, about 10 minutes or so. Remove from heat and let it cool completely.
Preheat oven to 400. Take two shallow baking sheets and spray with nonstick or grease.
Grate your cheese and chop cilantro. Mix both into the cooled sausage mixture.
On a lightly floured surface, roll out one of the crust circles as thin as you can. Using a 4 1/2 inch bowl (standard small soup bowl) press out circles on the dough. Between the two crusts in the package you should be able to get at least 12-18 circles.
Place about a heaping tablespoon of mixture onto each circle. moisten the inner edge of the circles with water and fold over half of the circle to make a crescent. Press gently to seal. Use a fork to crimp edge of seal. Place on prepared cookie sheet. After they are all done brush each with the beaten egg and sprinkle with the sugar. Bake for 20 minutes and let cool for 5. Eat!
It occurs to me, as the boy moaned and groaned while he ate both breakfast and dinner, that I made him feel good in his tummy, but also in his heart. I like to cook for him and others, as well as myself because for me, it is my gift. I love to please people. I love to make them happy and content and smiley. I remember eating those empanadas and being sooo smiley. I remember dozens or Christmas pasts...And I remember smiling in the garden this morning, smelling the air and gazing over at my Otto von rolling in the grass. Marveling at the worms squirming about as I got to "the black gold" of the compost pile and took it bucket by bucket to the veggie garden. I felt like today I smiled and gave smiles inside and out to me, to Sam, to the puppies, to the garden, to my memories. And I hope with this new recipe to Christmas family memories for years to come.
Tapping into the Simple
I have been to Highland Tap, hid away on Highland Avenue underneath the little strip containing Fontaines, Mitzi and Romano's and other's, for multiple reasons over the years. I have had family meals in the dining room, but mostly it has been the bar that has brought me in out of the light and into a very very dark cozy bar. You almost feel like you stumbled into a private club or something. And some of the patrons certainly act like it is a private club...The first time I came here I made a young little friend of mine try escargots for the first time; her recently post-vegetarian self was horrified and excited at how good snails could taste. The last time I was here, the escargots were ordered again, honestly, they always are. I'm reviewing this slightly from memory as I found my notes in the bottom of my purse from a month or so ago. I believe this time Belle Bleue and I were having a post shopping high drink/pre meeting friends at the bar bite. A perfect place to recover, and brings one's pulse back to normal after an exhilarating afternoon of sales and purchases. Bleue is great as she and I always order small plates and share it all.
To drink:
Me, a Pimms Cup, because this is also a place that has Pimms!
Bleue is a wino.
We nibbled on:
Escargot in puff pastry, scampi butter and crusted in asiago
I always order this, because it is (a) very rare to get escargot in puff pastry in this town and (b) rarer still to have cheese involved....and it really is sooo good, especially when you are picking the burny/crisp cheese off the edge of the escargot dish...mmm.
Shrimp & Lobster "Corn dogs" with House Honey Mustard
I had to order these simply because they sounded deliciously bizarre. They were both. And the seafood was surprisingly not over cooked; the batter was that luscious corn dog puffiness you forget about when you leave the world of cordogs and baloney around age 12...
Serrano Ham and Arugala Salad with Asparagus,
tomatoes, crispy potato croutons and aged sherry vinaigrette
We always order a salad of some sort to pretend to cancel out the other high calorie things we indulge, but it is also a way to calm and cleanse the palate and refresh the appetite. This particular choice was very nice, and if I remember correctly I adored the potato croutons.
Highland Tap is weird, I never seem to plan to go there, but sometimes just end up there. And each time, it is the perfect choice. I haven't talked about it here, but they are a steakhouse, and the steaks and sides are quite good as well. Great place for an illicit meeting, sexy date, break from the harsh cheeriness of the holidays or a steak without the steakhouse attitude and glitz so prevalent these days.
To drink:
Me, a Pimms Cup, because this is also a place that has Pimms!
Bleue is a wino.
We nibbled on:
Escargot in puff pastry, scampi butter and crusted in asiago
I always order this, because it is (a) very rare to get escargot in puff pastry in this town and (b) rarer still to have cheese involved....and it really is sooo good, especially when you are picking the burny/crisp cheese off the edge of the escargot dish...mmm.
Shrimp & Lobster "Corn dogs" with House Honey Mustard
I had to order these simply because they sounded deliciously bizarre. They were both. And the seafood was surprisingly not over cooked; the batter was that luscious corn dog puffiness you forget about when you leave the world of cordogs and baloney around age 12...
Serrano Ham and Arugala Salad with Asparagus,
tomatoes, crispy potato croutons and aged sherry vinaigrette
We always order a salad of some sort to pretend to cancel out the other high calorie things we indulge, but it is also a way to calm and cleanse the palate and refresh the appetite. This particular choice was very nice, and if I remember correctly I adored the potato croutons.
Highland Tap is weird, I never seem to plan to go there, but sometimes just end up there. And each time, it is the perfect choice. I haven't talked about it here, but they are a steakhouse, and the steaks and sides are quite good as well. Great place for an illicit meeting, sexy date, break from the harsh cheeriness of the holidays or a steak without the steakhouse attitude and glitz so prevalent these days.
Tuesday, December 4, 2007
Che bella appetito Nino!
For la belle's b-day, she chose a special little place nestled amongst the peep shows and sex shops of Cheshire bridge...the old school Italian gem that is Nino's. Opened in 1968, it is Atlanta's oldest Italian restaurant.
I loved it. I do not think I have been in a restaurant in Atlanta that felt like it had hardy roots. Nino's reminded me of the Italian restaurants in Chicago. The decor was understated, if a bit out of style. The lights low. The paintings on the walls had age to them. There was no techno music playing, no model thin waitresses carrying minuscule portions on triangular trays...no "scene" to be spoken of. Now if you want Italian and scene, go to Pricci, the food is great and everyone wears Dolce & Gabbana..If you want food that is delicious, a comforting "part of the family" atmosphere, and a charming, well aged waiter who knows the difference between a chianti and a sangiovese and whether one goes better with the veal stuffed olives than the other....go to Nino's.
Our waiter was wonderful. I swear he made all three of us blush, and it wasn't because he was wearing the latest skin tight Diesel jeans...no, he was probably a 50ish gentleman about half my height, but he spoke of the specials as if he was making love to them. He squealed with delight as he put down our dishes in front of us, murmuring "bella! bella!" Could have been an act, but it felt good to us. When we asked about how they made the veal stuffed olives, he actually knew they were stuffed inside and out and said the breadcrumbs were from the very rolls on our table. He KNEW the food. Only once have a met a waiter so in love with and knowledgeable of his food, in New York's Rockefeller Center restaurant, The Sea Grill. (And I swear we had to warm him up before he would trust us with his knowledge and love for the menu! But when he did! Oh Boy!) I digress...we had:
Pre dinner cocktails: 2 vodka/1 gin martinis up, dirty with olives
Amuse bouche: tiny warm crostini with fresh tomato and herbs
These were perfect! Warm! Petit! Fresh...the best I have have. You could taste just the ingredients for their pure individual flavors.
First course:
Fried green olives stuffed with veal
These were amazing. So crisp, not a bit oily...the firm tang of the olive contrasting with the rich, moist veal...mmm I thought I had a recipe for these...Olive all'Ascolana...I found it and will have to try and make now...maybe for new years.
Main course:
Fish Special
Fresh Grouper in tomato broth
She cleaned the plate...a rarity for this ami.
Fettucine alla Michela
Fettuccine with fresh shrimp and scallops in a light Pernod and saffron cream sauce
Holy doodoo I liked this. It was not a ginormous portion...for pasta it was the most approachable of quantities. The creaminess was not heavy and rich. It was light, savory, transporting... and the saffron and Pernod gave it the most delicate escalation of flavor. The seafood was cooked perfectly: the shrimp firm and the scallops heart wrenchingly tender (and huge).
Vitello Saltimbocca
Veal sautéed in seasoned white wine sauce, fresh sage, topped with prosciutto di parma
Also a clean plate member...the birthday girl adored this, and I found it rather rich and delicious myself.
Dessert:
Cappucino, tiramisu and a special birthday trio of desserts, including the most wonderful, moist marzipan I have ever tasted. I didn't know they made it like that.
Wine:
A carafe of the house red, a Montipulciano.
Nino's was a surprising delight for me. A hidden gem. It just felt different than most restaurants in Atlanta. It wasn't all sparkly. I like sparkly, but I love different, interesting and charming. I had always heard of Alfredos...a mere stone's throw from Nino's, but will happily pass on by, sight unseen, for another table at Nino's.
I loved it. I do not think I have been in a restaurant in Atlanta that felt like it had hardy roots. Nino's reminded me of the Italian restaurants in Chicago. The decor was understated, if a bit out of style. The lights low. The paintings on the walls had age to them. There was no techno music playing, no model thin waitresses carrying minuscule portions on triangular trays...no "scene" to be spoken of. Now if you want Italian and scene, go to Pricci, the food is great and everyone wears Dolce & Gabbana..If you want food that is delicious, a comforting "part of the family" atmosphere, and a charming, well aged waiter who knows the difference between a chianti and a sangiovese and whether one goes better with the veal stuffed olives than the other....go to Nino's.
Our waiter was wonderful. I swear he made all three of us blush, and it wasn't because he was wearing the latest skin tight Diesel jeans...no, he was probably a 50ish gentleman about half my height, but he spoke of the specials as if he was making love to them. He squealed with delight as he put down our dishes in front of us, murmuring "bella! bella!" Could have been an act, but it felt good to us. When we asked about how they made the veal stuffed olives, he actually knew they were stuffed inside and out and said the breadcrumbs were from the very rolls on our table. He KNEW the food. Only once have a met a waiter so in love with and knowledgeable of his food, in New York's Rockefeller Center restaurant, The Sea Grill. (And I swear we had to warm him up before he would trust us with his knowledge and love for the menu! But when he did! Oh Boy!) I digress...we had:
Pre dinner cocktails: 2 vodka/1 gin martinis up, dirty with olives
Amuse bouche: tiny warm crostini with fresh tomato and herbs
These were perfect! Warm! Petit! Fresh...the best I have have. You could taste just the ingredients for their pure individual flavors.
First course:
Fried green olives stuffed with veal
These were amazing. So crisp, not a bit oily...the firm tang of the olive contrasting with the rich, moist veal...mmm I thought I had a recipe for these...Olive all'Ascolana...I found it and will have to try and make now...maybe for new years.
Main course:
Fish Special
Fresh Grouper in tomato broth
She cleaned the plate...a rarity for this ami.
Fettucine alla Michela
Fettuccine with fresh shrimp and scallops in a light Pernod and saffron cream sauce
Holy doodoo I liked this. It was not a ginormous portion...for pasta it was the most approachable of quantities. The creaminess was not heavy and rich. It was light, savory, transporting... and the saffron and Pernod gave it the most delicate escalation of flavor. The seafood was cooked perfectly: the shrimp firm and the scallops heart wrenchingly tender (and huge).
Vitello Saltimbocca
Veal sautéed in seasoned white wine sauce, fresh sage, topped with prosciutto di parma
Also a clean plate member...the birthday girl adored this, and I found it rather rich and delicious myself.
Dessert:
Cappucino, tiramisu and a special birthday trio of desserts, including the most wonderful, moist marzipan I have ever tasted. I didn't know they made it like that.
Wine:
A carafe of the house red, a Montipulciano.
Nino's was a surprising delight for me. A hidden gem. It just felt different than most restaurants in Atlanta. It wasn't all sparkly. I like sparkly, but I love different, interesting and charming. I had always heard of Alfredos...a mere stone's throw from Nino's, but will happily pass on by, sight unseen, for another table at Nino's.
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