Coating My Insides with Delicious Grassa

Since being back at work, I'm happy to resume my Downtown Portland restaurant excursions - and it's always fun to do that with my enthusiastic, wonderful co-workers.  About to describe my recent experience at Grassa, Portland's homemade pasta destination, and Lardo's sibling, my friend Laura accompanied me and we had a great time.

Atmosphere:
Essentially attached to Lardo, Grassa is an extension of this casual, stylish eatery.  Just like Lardo, you order first, sit at a communal table and wait for your food to arrive.  I like that there's service at the communal seats in the main dining room, and the waitstaff refills your waters, brings your food to the table and ensures you're having a good experience.

The dining area is simple but warm and filled with lots of patrons - especially during lunch.  Although it's busy, I like that it's possible to score a table without an issue - making Grassa an accessible and friendly destination.

Food:
There's about 10 different types of pasta dishes that grace the menu each day, and they somewhat differ daily.  It's nice to see they vary up their menu items to keep things fresh and interesting, enticing patrons to come back for more.  I went for the gold so to speak in choosing the carbonara, a signature Italian pasta dish, and I wasn't sorry.

Carbonara - The i-ching of pasta dishes is of course the carbonara with lots of parmesan and pecorino cheese, pork belly and a beautifully fried egg on top.  The latter was nice and runny and made the dish feel deconstructed, as egg is usually already cooked into this pasta.  Needless to say, the pork belly raised the indulgence quotient to the nth level and it was perfectly crispy on the outside and soft, fatty and juicy on the inside.  Overall, it made for a perfect end to a busy work week.

Marinated Eggplant - To start things off, Laura and I ordered this nice looking appetizer or contorni, as they refer to it at Grassa. Everything about it was delicious - from the tender eggplant circles to the soft mozzarella cheese, fresh pasta sauce, crunchy bread crumbs and some fragrant herbs on top.  It was a vegetarian's dream, and Laura can attest to that.

Service and Cost:
As I already mentioned, the service was casual but lovely.  We felt well taken care of and although the restaurant was busy, we didn't feel the least bit rushed to leave.  In fact, we could've lingered and hung around for as long as we liked.

Costs are on the expensive side for pasta but well worth the high quality and generous portions.  I also happened to have a Chinook Book coupon for the eggplant dish, which ended up being free, and this made things extra awesome.

3 Mmmms

Grassa - 1205 SW Washington Street, Portland OR 97205
503.241.1133
grassapdx.com

Venturing out to Venturo

Ever since I've found out about Venturo, the newest outpost from the guys that run Vesta and Pachanga Patterson, I knew I wanted to check it out.  Promising a cozy, comfort food experience in an intimate setting in Sunnyside, I didn't need to hear more to know I wanted to experience it.  My brother Peter and I headed there on Saturday and totally dug it - from the friendly vibe to the down-home delectable food.

Atmosphere:
Located in a prime location on Queens Blvd, near 44th Street, Venturo is easy to find and it's also subway accessible. Surrounded by a few disparate establishments such as a pet store, an Irish pub, not far from the old Meat Boutique (now closed), Venturo really stands on its own, as it's the only one of its kind in the neighborhood.

Once you walk in, you feel not unlike you do at Vesta or Pachanga Patterson.  The space is small and intimate, but it has a certain buzz and charm.  On a Saturday evening, it was packed to the gills, and I was glad I had the foresight to make a reservation.  There's a small bar in the center of the dining room, which is similar to the setup at Vesta.  I appreciate the varied clientele, from young professionals, families, singles ready to mingle and the like.

Food:
Given that the menu is quite simple and short, it's not difficult to make a decision.  Since I was limited by my gluten free diet this week, I couldn't try the pastas, but will definitely come back for them next time around.

Cauliflower and Raisins - We ordered this dish as a starter, even though it's technically a side.  Loving the sweetness that came from the golden raisins, we devoured the cauliflower, which was beautifully separated into bite sized florets.  Enjoying the lovely texture, which was quite tender, it's certainly a unique take on a sometimes underrated vegetable.

Stuffed Trout - Since I was limited in my food options, I chose the stuffed trout, which sounded and looked delicious.  I'm not sure what I imagined when reading its description, but I was in awe at how gorgeous and rustic it looked.  The taste was excellent, as the fish was flaky and buttery, while the skin remained crispy and nicely seasoned with fresh herbs. My favorite aspect was the pesto, which the fish rested on, and I scooped it up with my fork and smeared it onto the already flavorful skin.  Adoring how garlicky it all was, it packed a lot of flavor and personality.

Eggplant Lasagna - Peter couldn't resist a pasta dish, but at the same time was curious to try something new, so he went with this "pasta free" concoction.  Made of layers of breaded eggplant, cheese, tomato sauce and a creamy bechamel sauce, it was the epitome of a fall comfort dish.  I had a little bite sans the breadcrumbs of course, and was totally obsessed.

Service and Cost:
Just like at Vesta or Pachanga Patterson, the service at Venturo was unassuming yet efficient and in general took care of business.  Even though the place was packed on a Saturday night and people were hustling, we always felt well taken care of.

Costs are moderate to inexpensive for the high quality of food and the nice atmosphere.  Like I said, the only one of its kind right now.

Appetizers - $8 - $18
Pizza & Pasta - $12 - $15
Entrees - $17 - $22

3 Mmmms

Venturo - 44-07 Queens Blvd, Sunnyside NY 11375
718.406.9363
7 Train to 46th Street
www.venturovino.com 

Going Gluten Free with Tommy Lasagna

Everyone who knows me can vouch for how much I love bread, as it’s a very big part of my Eastern European roots. That’s why it may surprise you that I’m going gluten free for the next two weeks.

If you’re wondering why – it’s simply an experiment to see how my body will react and whether I feel any difference in my energy levels and my ability to think clearly. Currently, reading about the positive effects a gluten free diet has had on one of my favorite tennis players, Novak Djokovic, I was totally intrigued and decided to plunge in to see if it does anything for me. And if not, that’s OK too, at least I’ll know that my body reacts well to gluten. We’ll see…

On that topic, I had a little taste of the gluten free life last week, as a friend and fellow blogger Erin from Gluten Free Fun invited me to a blogger dinner at Tommy Lasagna. Even though this restaurant isn’t a purely gluten free establishment, they do have a dedicated menu to gluten free eats they were excited to show off.

Atmosphere:
Situated just East of Park Ave in Union Square, Tommy Lasagna is a centrally located restaurant with a neighborhood vibe. I like its modern façade and the interior design to match, which is suited for both intimate and larger groups. We happened to sit in the central part of the cozy dining room at a large communal table, which felt small enough to have good conversation. In fact, the acoustics were great in this space, as you can easily have a conversation with the person at the other end of the table.

Overall, the vibe at Tommy’s feels laid back and comfortable, making you feel far removed from the bustling atmosphere of Union Square. I also like the somewhat open kitchen concept and the access you get to Chef Tommy and the folks who cook your food.

Food:
Exposing us to their new gluten free menu, there were tons of things we tried that night. So much so honestly, that we walked out incredibly full – almost to the point of overstuffed. I didn’t mind of course, as pasta is one of my favorite foods, but after the fifth course, you could stick a fork in me. I was done. Here were my stand-outs of the night:

Focaccia Bread – Even though it was just a little sample of things to come, the bread really stood out to me. Using Cup4cup gluten free flour, as Chef Tommy explained, the bread had a nice crusty texture that was accented with fresh herbs such as rosemary. I was pleasantly surprised how light and airy it was, and at how hard it was to differentiate it from regular bread.

Ceviche – The sole presentation of this dish got me excited, as it came in a pretty drinking glass that was layered with ceviche goodness. The bottom layer consisted of the actual marinated seafood such as calamari, shrimp, octopus and the like, while the top was dressed with popcorn. Yes popcorn! It was such an unusual way to eat ceviche, and one that I’ve never thought of before, but it worked really well. The two textures complemented each other really well, and I loved how the popcorn soothed your tastebuds after each sharp bite from the citrusy marinade that hugged the seafood.

Bolognese Lasagna – I love me a good Bolognese, and seeing as this dish exemplified what Tommy’s is named for, I was expecting it to be good. The lasagna delivered, and then some, as I was totally in love with the chunky tomato sauce that rested on top of the pasta and the meaty bits found inside its layers. The pasta sheets themselves were delicious and felt a little lighter than its gluten full sibling – but just like with the focaccia I mentioned above, it was hard to tell the difference.

Lobster Fettuccine – Looking forward to this treat, it once again surpassed my expectations. The beauty was in the simplicity of the sherry pasta sauce, which was a little buttery and was laced with chunky bits of fresh lobster that was perfectly cooked. The pasta itself was silky smooth and cooked al dente, as it should be.

Dessert – Even though we were stuffed to the gills, who can resist dessert, especially when you had cheesecake and a flourless chocolate cake on the same plate. Out of those two, I liked the cheesecake best, as it was a lot lighter and airier than a traditional NY style cheesecake. It also boasted a distinct vanilla flavor, which was just delicious.

Service and Cost:
We really appreciated the personalized service at Tommy’s and it was especially a treat to get to know Tommy himself. I enjoyed hearing the story about why he created a gluten free menu, which seemed genuine, and overall, it seemed like Chef Tommy is invested in the community and to delivering unique and progressive comfort food.

While the gluten free menu comes at a premium, the prices are fair and still approachable for the high quality of food and the care with which they’re crafted:

Appetizers - $8 - $15
Pasta – $18 - $26
Main Course - $25 - $28
Dessert - $10

3 Mmmms

Tommy Lasagna – 119 East 18th Street, New York NY 10003
212.228.3494
4/5/6/N/Q/R/L Trains to 14th Street/Union Square
www.tommylasagna.com

Giano's Sultry Italian Eats

One of my favorite neighborhoods to explore, besides Astoria is the East Village, more or less for the same reasons - diversity and uniqueness of food.  That's why I was delighted to be invited to a press dinner at Giano, a quaint and contemporary Roman restaurant run by two genuine Italians, Paolo Rossi and Matteo Niccoli.

Atmosphere:
I can almost always expect a level of uniqueness and intrigue out of an East Village spot, and Giano is no different.  Located on a delicious block, with other heavy food hitters such as Pylos, Caracas Arepas Bar, Table Verte, Butter Lane and others, Giano is in good company. 

Loving its open air atmosphere, which boasts an open facade and a lovely backyard garden, Giano occupies a cozy, comfortable space.  The inside is modern, with a few rustic touches such as exposed brick walls, wooden wine racks and vintage mirrors, while there's also a few modern elements such as the deep red ropes that separate the front and back of the house.  Our party sat at a long communal table that allowed for a lot of cross chatter and the acoustics were good so you don't feel like you have to shout.

Food:
Appreciating the way the tasting menu was paced, our courses were very much a smorgasbord of the regular dinner menu, just in smaller portions.  I liked the portion control a lot, since in this way, I was able to try everything without getting excessively full.  Here are my stand-outs:

Grass Fed Meatballs - Even though this may appear to be a simple, Italian staple, it was executed really well.  The sauce was rich with a nice amount of acid, and evidently something that was homemade.  I loved the way it permeated the already moist meatball that surrendered upon contact with your fork.

Medieval Pasta - I couldn't stop talking about this dish during and after I ate it, clearly making a big impression on me.  Overall, I think it's the most unique item on the menu and something that should be celebrated.  Consisting of thick homemade spaghetti enveloped in a flavorful lamb ragout, it's every pasta lovers' and carnivores' dream.  A delightful crunch of walnuts that were interspersed throughout the sauce made each bite extra special.

4 Cheese Gnocchi - Another successful rendition for all you carbies out there, the 4 cheese gnocchi was also divine.  Loving the soft, pillowy texture of these potato dumplings, the four tangy cheeses including gorgonzola, parmesan, fontina and ricotta set us over the edge.  Just a little portion of these were enough to satisfy the cheese lover in us.

Cappuccino Dessert - Although the name of this dessert sounds ordinary, it was anything but.  A thoughtfully stacked cup of coffee gelato, paper thin wafer cookies, ricotta cream and cinnamon coffee foam, it made for an elegant nightcap.  The wafer cookies were an especially nice touch of texture that came unexpected.

Service and Cost:
Reflecting its intimate setting, the service was also very personal and welcoming.  Paolo and Chef Matteo spent a lot of time with us, ensuring that they answered all questions and provided their unique commentary about each dish (and wine). I was also glad to see that they graciously accommodated one of our gluten free dining comrades with slightly tweaked versions of each dish.

Costs are wallet friendly and offer a nice option to dine in style without breaking the bank:

Antipasti - $10.95 - $13.95
Pasta - $12.95 - $16.95
Secondi - $19.95 - $22.95
Dessert - $7.95

3 Mmmms

Giano - 126 East 7th Street, New York NY 10009
212.673.7200
L Train to 1st Avenue
www.gianonyc.com

Fridge Clean-Out Pasta

I’ve been on the road so much lately, that it’s been a while since I’ve made a home cooked meal, and quite frankly, I miss that. Right before our Cali trip, I was eager to get rid of a few things in the fridge and the pantry, so I made my own version of what I call the “fridge clean-out pasta.” Basically consisting of a few random ingredients that surprisingly paired well together, I created a dish that my dining companions coined as “restaurant quality.” They may have just been being kind, but I must admit that it was tasty. Here’s the recipe, which you can change around based on what you have in the house.

Fooditka’s Fridge Clean-Out Pasta

Ingredients (serves 3)
1 package of whole wheat pasta, such as spaghetti
1 cup of baby bella mushrooms, sliced
1 cup of cherry tomatoes, halved
2 pieces of Calabresa Brazilian sausage (or any sausage you have on hand), chopped
1 small red onion, chopped
2 big handfuls of basil
1 large garlic clove
Pine nuts or pumpkin seeds
Olive oil
Salt and pepper to taste

Directions:
Cook pasta according to directions on the box. Sautee onion in a large non-stick skillet with olive oil, until softened. Add mushrooms and sausage, season lightly with salt and pepper and cook for about 5 minutes, or until slightly browned. Add the tomatoes at the very end, until slightly softened.

In the meantime, make the pesto. Place the basil and the garlic clove in a food processor and pulse a few times. Add olive oil and the nuts or pumpkin seeds, until the mixture has a creamy consistency.

Combine the pasta with the cooked veggies and add the pesto. Feel free to add a ½ cup of pasta water to form a sauce. Season with salt and pepper to taste and top with a fresh basil sprig.

Fridge Clean-Up Pasta

Since Dan and I are leaving for vacation soon, I'm trying to be as resourceful as I can with the items still left in our fridge.  Whipping up this "fridge clean-up" pasta dish, it did a good job of tiding us over while at the same time using lots of left over veggies and some Brazilian pork sausage too, for some protein.  I harvested my basil plants too, as you can see and picked off all their leaves to create a quick, homemade pesto.  Hope you enjoy it as well, and make your own personal renditions.

Fridge Clean-Up Pasta 

Ingredients (serves 3)

For the pasta:
1 lb of whole wheat spaghetti pasta
10 cherry tomatoes, cut in half
Small handful of kalamata olives, halved
1 1/2 cup of sliced mushrooms
1 medium sized link of pork sausage, chopped
1 small red onion, chopped

For the pesto:
2 cups of fresh basil
2 garlic cloves, peeled and halved
Pine nuts or pumpkin seeds
Salt and pepper to taste
Olive oil

Directions:
Cook pasta according to the directions on the box.

Sautee the onions, sausage and the mushrooms together.  Add a bit of salt and pepper.  Sautee until all the ingredients are golden brown and then add the tomatoes and olives and cook for another 5 minutes until the tomatoes just soften.

In the meantime, prepare the pesto by putting all the ingredients into a food processor and pulsing it until it's well combined and forms a paste.

Add the pasta directly into the sauteed medley and toss well.  Add in the pesto and combine again, adding in a bit of pasta water to smooth it out as needed.  Season with salt and pepper to taste.

Il Bacco – Italian Delight on the Edge of Queens and Long Island

Happy to be invited to a tasting in Little Neck’s Il Bacco, I was interested in checking it out, as it’s a cross-over restaurant. What I’m referring to is its location that lies on the Queens/Long Island border, and therefore services residents from both counties.

Atmosphere:
Situated on the busy Northern Boulevard in Little Neck, Il Bacco stands out amongst other competing restaurants in the neighborhood due to its impressive exterior. Sporting a lovely yellow façade with a crimson roof, it not only looks inviting but is also elegant.

If I’d have to characterize Il Bacco’s style, I’d say it’s traditional Italian with a sophisticated twist. Dining there on a Monday, which is usually an off-night for restaurants, it was nice to see it relatively busy. Looking around the dining room, I noticed a lot of couples, not unlike Dan and me, and it was good to see a variety of age groups. I’d imagine that the clientele looks a bit different on the weekends, with larger parties and kids as well, as Il Bacco offers tons of space.

Another pretty aspect is its rooftop seating, which opens up during warm weather months (now), and I’d imagine it’s really beautiful on a mild summer night.

Food:
Dan and I tackled the menu by sharing everything, which was a fun way to go. We appreciated the manageable portions sent out by Il Bacco’s thoughtful staff, as we walked out happy and sated but not excessively stuffed.

Appetizers – The evening started with a simple plate of marinated olives and spicy peppers. These classic antipasti were a great way to whet our appetite, providing a little bite from the spicy olive oil. We also munched on thin slices of prosciutto that paired well with the olives and peppers.

Two additional apps we tried were the grilled octopus and the garlic roasted shrimp. Out of those, I preferred the shrimp, as it was relatively mild, cooked in a white wine sauce with a few salty capers on top. An earthy side of spinach came with it, and was cooked in a simple, clean style with a bit of garlic and lemon.

Pasta – We couldn’t refuse the pasta course and went with the cheese ravioli with crunchy walnuts on top. As you can see, the large pasta pockets were filled with fresh ricotta cheese and then bathed in the creamy walnut sauce. Dan, who’s picky about his cheeses absolutely loved it, and I was happy to experience that despite the creamy sauce, it wasn’t heavy to digest.

Entrees – Our dose of protein came in the form of cod and lamb chops. While both were delicious dishes, we both fell in love with the cod, which was perfectly flaky and so fresh. The tomato sauce on top was gorgeous and a little chunky too, which gave it nice texture. Laced with pieces of roasted garlic, fresh tomatoes and basil, it was an all-around winning combination. I highly recommend this to all seafood fans out there.

Desserts – As you can imagine, we were both pretty full after the aforementioned feast, but there’s always room for dessert. What arrived was a beautifully colorful platter of assorted Italian goodies such as tartufo, tiramisu, Italian cheesecake, poached pears and a variety of fruit. It’s hard to choose a favorite, as everything was outstanding, with the tartufo leading the charge in excellence. Its dark chocolate shell was a pleasure to eat, as well as its ice cream layer, boasting a distinct amaretto flavor that was so delicious. The simple poached pears were a close second favorite, followed by the delicate tiramisu. However, as I said, all the desserts were delightful.

Service and Cost:
We appreciated the old school wait service here, made up of mostly male waiters. Not only were they cordial and charming, they know their stuff and I felt confident entrusting our waiter in deciding most of our dishes. In fact, the service reminded me a little bit of what you’d experience at a classic institution such as Peter Luger’s (also not far from Il Bacco).

Costs are moderate and accurately reflect the high quality of one’s overall dining experience:

Appetizers: $9.95 - $12.95
Pasta: $15.95 - $24.95
Entrees: $20.95 - $36.95
Dessert: $7 - $9

3 Mmmms

Il Bacco – 253-24 Northern Blvd, Little Neck, NY 11362
718.224.7657
LIRR to Little Neck Station
www.ilbaccoristorante.com

Fooditka's Take on Bolognese

Since I've been pretty eating pretty well lately, and on a veggie kick, I wanted to make something comforting but also healthy for a satisfying dinner.  Always up for pasta, as I equate this with comfort food goodness, I decided to make my own Bolognese sauce, but instead of with beef or pork, I substituted it with chicken sausage and mushrooms, which made it really hearty.  I let the whole concoction cook in a sauce of crushed tomatoes and then placed it on a bed of whole wheat spaghetti deliciousness. It was lovely and such a perfect thing to freeze and use later for pasta, pizza sauce, dipping sauce.  Whatever!

Fooditka's Healthy Bolognese (serves 2-4)

Ingredients:
(1) 28 oz can of crushed tomatoes
1 lb of chicken sausage, casings removed
1 medium red onion, chopped
1 package of baby bella mushrooms, sliced (about 2 cups)
1/4 cup of grated parmesan cheese
Olive oil
Fresh basil
Salt & pepper to taste

Directions:
Sautee the onions first until they get soft and then add the mushrooms.  Add salt and pepper and cook until the veggies get well done.  Add chicken sausage and cook for about 5-7 minutes, until cooked through.

Combine with crushed tomatoes and a little bit of water (approximately 1/2 cup).  Let it simmer for about 30-35 minutes until all the flavors combine.  Add cheese and fresh basil as a last step.

Place Bolognese over whole wheat spaghetti.  You can sprinkle it with fresh basil for extra flavor. Enjoy with a tall glass of red vino.

A Summery Picnic-Ready Pasta

One of the best parts of summer, at least for me, are all the cookouts, picnics and basically any occasion to get together, be outside and eat yummy food.  Last week, my co-workers and I enjoyed one of these fun activities, as we had a festive summer picnic on the Upper West Side of Manhattan.  

Everyone brought a dish, and we all feasted to oblivion.  I wanted to keep things light but also intended to make something substantial that wouldn't leave us hungry, so I put together this light summer pasta salad.  Including only veggies, such as grilled corn, cherry tomatoes, fresh basil, thinly sliced red onion and lots of fresh lime juice and olive oil, the dish didn't leave you feeling heavy.  In fact, lots of my co-workers commented about just how lovely and vibrant it was. 

It didn't take too long to make, and I actually adapted it from a corn salad recipe that I saw on bonappetit.com.  Adding in the pasta gave it a little more umph, and made it feel like a more well-rounded dish.  You can enjoy it on its own, or with some yummy grilled chicken, shrimp or what have you.

Charred corn salad recipe (just add pasta to it to replicate my dish above)

Sac's Place Offers a Slice of Home

This past weekend, my We Heart Astoria colleagues and I had the wonderful experience of visiting Sac's Place Italian restaurant.  After lots of meaningful exchanges with them on various social media platforms, we agreed on a date and time to get together and break bread.  We went in not knowing what to expect and came out as devout converts.  

Atmosphere:
Just like its exterior suggests, Sac's Place is a simple yet cozy Italian joint with formal sit down and casual take out options.  The dining space is split up into the restaurant and the pizzeria, and we sat in the former, which is located in the front. I love the cozy feeling it evoked and a lot of that has to do with the dim lighting, rustic embossed wooden tables and a lovely fireplace.

We noticed a few large parties enjoying a celebratory Friday night dinner, one of them apparently ringing in a big birthday.  It spoke well of this place and the staff seemed accommodating and welcoming to everyone's needs.  People felt comfortable to enjoy a big occasion here, and overall, I got the feeling that Sac's brings in a lot of loyal customers.

Food:
We couldn't wait to order something delicious, and pizza was of course one of the prime suspects.  Aside from that, we went kind of light, ordering a salad course, gnocchi and some polenta to share.  In the end, we were happy with all our options, as we didn't get overly full and got to enjoy everything to full capacity.

Pizza - The kind folks at Sac's recommended we start off with a small classic pie, and that's exactly what we did.  I liked the conservative portion, as it was the perfect way to whet our appetite.  Each bite produced a lovely sensation, as you got a generous amount of fresh mozzarella, their homemade marinara sauce and lots of fragrant oregano.  Even though the latter ingredient was pronounced, it certainly wasn't overpowering.  And let's not forget the delicacy of the brick oven crust that had just the right amount of char on the bottom.

Apps - We ordered two apps, which happened to be on the specials menu, including a fresh cucumber salad with sliced red onions and feta cheese as well as a polenta dish with eggplant, cheese and their fresh marinara sauce.

Both dishes were amazing but for me, the salad was the clear stand-out, as it was simple, fresh and so vibrant on the palate.  Each ingredient complemented the other really well, the cheese adding some nice tang to the clean, gentle flavors of the cucumber, and the red onion and red wine vinegar, putting some zing into the whole equation.  Needless to say, we polished this salad off pretty quickly.

Gnocchi - Each one of us loves gnocchi, and we couldn't wait to try Sac's version.  I'm happy to say that it delivered, with delicate, oblong shaped pieces that were deliciously hugged by Sac's signature marinara sauce.  If you're looking for something simple and classic, I'd highly suggest this dish - and despite what a lot of people say about gnocchi, these particular ones were nice and light, and airy.

Dessert - Because we shared everything, we saved room for dessert and chose two options, including the homemade apple pie a la mode and an almond ice cream, chocolate glazed treat.  Out of the two, I had a strong preference for the latter, as it was a little unusual and had a definitive almond flavor that spoke volumes.  I don't have to tell you that I adore anything glazed with chocolate, so that was an extra bonus on my end, and the raspberry sauce on the bottom didn't hurt either.

Service and Cost:
As I already hinted above, the service was friendly and hospitable, and through some conversations, we found out that all the recipes that make up the menu have been passed down from generations.  There's just a feeling of home when you sit down to a meal here and the staff treats you like family - it's really refreshing.

Costs are affordable and include:

Antipasti - $7.95 - $10.95
Coal Oven Pizza - $5 - $20.95
Pasta - $5.95 - $16.95
Fish, Pork, Chicken - $12.95 - $20.95

3 Mmmms

Sac's Place - 25-41 Broadway, Astoria NY 11106
718.204.5002
N/Q Train to Broadway

Ornella's Fall Pasta is Here

Even though I love, love, love the summer, the fall is also a nice time, due to the comforting dishes we get to indulge in.  No excuses!  You'll notice a lot of restaurants in the nabe changing up their menus and offering heartier dishes that as diners, we flock to.

Ornella, one of my dear Astoria faves always does a great job of being conscious of the seasons and has recently rolled out their fall pasta specials, which change daily.  What to expect here?

Fresh pasta with all sorts of meaty ragus - wild boar, oxtail, pork, lamb, venison.  I've literally tried them all and choosing a favorite is no easy feat , but if I have to I'd go with the wild boar, which is slow cooked, fragrant and just warms your bones.

If you're a veggie, don't worry, there's a whole vegetarian pasta menu you can take advantage of too - check it out here.  

And just to give testament to the incredible fresh pasta here, just watch my friend Giuseppe make their famous corzetti.  Buon appetito and happy Fall!

Ornella Trattoria -17 23rd Avenue, Astoria NY 11105
718.777.94
N/Q Train to Ditmars Blvd (last stop)
www.ornellatrattoria.com

Ornella Puts Out Another Hit

 

Any excuse I find to go to Ornella Trattoria, I take it, so when it came time to organize We Heart Astoria's bi-monthly blogger social, it was the first place that came to mind.  Giuseppe, Ornella's co-owner was too happy to oblige, letting me know that a larger party wouldn't be a problem and that he'd work up a special menu for us.  Fun!  My colleagues, Meg, Mackenzi and I looked forward to it all week. And alas, the day came!

We got a nice long table at the front of the restaurant, near the long open window that carried in a comfortable breeze.  It was so fun to meet everyone and exchange our favorite Astoria blogging experiences.  There was a nice representation from various Astoria based blogs, including AJ from Handjobs for the Home, Sam from cocktailians, Annabel from 30th Ave Blog, Scott and Kate from We Could Eat and Erich & WT from gardenfreude blog.  I loved meeting these fantastic people and breaking bread with them was far more interesting that my typical Monday night.

Our special menu consisted of a choice of an appetizer, entree and wine for a good price.  Although I've tried nearly everything on the menu, here are some newbies I devoured:

Prosciutto, Melon & Burrata - I've had burrata here before, but I haven't had it with this classic melon/prosciutto combination and it was wonderful.  A lovely way to start a meal, it injected a breath of freshness from the melon, which helped to cut the indulgence from the creamy, milky cheese and the salty, smoky prosciutto.  Meg got it too and agreed it was delizioso.

Pappardelle with Braised Rabbit - Giuseppe had me at "pappardelle," which I knew even without him saying it, would be homemade.  He gave me a special portion with braised rabbit, cooked in a hearty tomatoey sauce with olives and garlic that really elevated the flavors of the meat to the next level.  I'm sometimes lukewarm on rabbit because of how bony it is, but I loved this iteration, with the tender, juicy meat that you just wanted to devour completely, leaving nothing but those little bones.  The pappardelle were smooth and a little thicker than what I'm used to, but I loved them, especially since they held their own next to the rabbit and did a great job of hanging on to that heavenly sauce.

Roasted Sole with Angel Hair Pasta - This was Meg's dish and a number of other friends chose it too.  I loved the sheer size of the fish, which was so generous and sported a beautiful golden skin.  I had a taste and loved how lemony it was and also appreciated the adequate amount of seasoning on it - I dislike when a good fish tastes bland because it's underseasoned, and that wasn't the case here.

Homemade Espresso with Foam - One of the highlights of our meal was when Giuseppe demoed how to make a homemade espresso with zabaglione-style cream in the simplest way.  By whipping it!  I loved the story behind the process he described to us as, "making the first coffee of the day," which starts him off each morning.  We had a taste of course and not only was it fragrant and delicious, the cream on top was sweet, fluffly and irresistible.

Service and Cost:
In true Ornella fashion, the service was magnifico - we got tons of personal attention but were also left alone to just chill and enjoy our surroundings.  I think that I speak for everyone when I say that a fantastic time was had.  Unfortunately I had to run out early, but my colleagues stayed and lingered for some more conversation in this fantastic setting.

Costs are affordable and as I mentioned, we worked out a special menu for this large group, which set us back about $27 per person including tax and tip.

3 Mmmms

Ornella Trattoria -17 23rd Avenue, Astoria NY 11105
718.777.94
N/Q Train to Ditmars Blvd (last stop)
www.ornellatrattoria.com

Spinach Fettucine with Corn Pesto

Last night’s Emmy Awards meant celebrating great television (Yay, Modern Family!) and, for me, hosting my friends for a potluck dinner. Fresh corn is still in season and I grabbed a few ears from the Union Square Greenmarket for this nontraditional pesto recipe from bon appétit magazine. I modified the original to take out the meat and skip the pine nut toasting. You can prep the pesto ahead of time if you need to keep the counter clear of a hulking food processor, like I did.

Makes 4 servings
4 cups fresh corn kernels (cut from about 4 large ears)
1 large garlic clove, minced
1 tsp coarse sea salt
3/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts
1/3 cup extra-virgin olive oil
8 ounces spinach fettuccine
3/4 cup coarsely torn fresh basil leaves, divided

Pour 1 tablespoon of olive oil into a large nonstick skillet. When the oil is hot, add corn, garlic, salt, and pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve.

Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid.

Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves.

Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Foodista's Arugula Pesto Pasta

Dan and I have been making a conscious effort to eat healthier when not eating out. We're trying to avoid processed sauces with unnecessary salt, and that's why I decided to make this light and earthy arugula pesto as a base for my pasta dish. It was a big hit and I was able to salvage half of it for extra use, later in the week. I put it on sandwiches, pita bread and chips. Next time, I might make even more and freeze it--it's super easy and is packed with lots of vitamins.

Foodista's Arugula Pesto Pasta (Serves 3)

Ingredients:
1/2 lb of thick noodle pasta (can be whole wheat but it doesn't have to be)
3 cups of fresh arugula, packed (preferably organic)
2 cloves of garlic, peeled and halved
2 tbs of freshly shaved parmigiano cheese
1 handful of nuts (can be walnuts, pine nuts or almonds - I used almonds)
2 tbs of olive oil (this can be eye-balled and depends on your taste)
Salt and pepper to taste
1 cup of yellow and red cherry tomatoes, cut in half
1/4 cup of pitted kalamata olives, cut in half

Directions:
To make pesto place arugula, garlic, nuts, salt and pepper into a food processor and pulse 3-4 times. Slowly add olive oil and keep pulsing until you get a consistency that you're happy with (I like it to be slightly chunky and not completely pureed). Take out of food processor and add grated parmigiano cheese. Taste it and add salt and pepper if necessary. Pesto will be slightly bitter, which is OK.

Cook pasta according to directions on the box - do not drain but take out with a slotted spoon and place in pasta bowl. Add arugula pesto, tomatoes and olives. Toss to spread sauce evenly over pasta, taste and season with salt and pepper if necessary. Sprinkle with more fresh parmigiano cheese if you'd like. Enjoy!

Butternut Squash Pasta Sauce with Mini Turkey Meatballs

The current book that I'm reading, Naturally Thin by Bethenny Frankel inspired me to make this hearty yet healthy pasta dish. Dan and I worked on it together, as he tackled the meatballs and I made the pasta sauce.

The sauce came together organically by mixing a bunch of healthy yet filling ingredients with a generous amount of good seasoning. The result was fantastic and so much more exciting than a traditional red sauce--and healthier too! Dan's Turkey meatballs, that were also mixed into the sauce were stupendous and as flavorful as his meatloaf and turkey burgers. We experimented by using whole wheat rigatoni pasta and were surprised by how tasty and virtually similar in taste it was to white pasta.

The dish was a smash hit and we'll be making it again soon and experimenting more with butternut squash. See my recipe below if you're interested in trying it.

Butternut Squash Pasta Sauce with Mini Turkey Meatballs

*The below recipe includes ingredients and directions for the pasta sauce only. To make Dan's mini turkey meatballs, follow this recipe and instead of making a loaf, use a small spoon to separate the meat and form it into mini meatballs.

Ingredients (serves 3)
8 oz of whole wheat rigatoni pasta
2 tbs of olive oil
1 medium butternut squash, peeled and cubed into 1" pieces
1 large onion, diced
1/3 cup or three generous glugs of chicken stock
1 tbs of mascarpone cheese (optional)
Italian seasoning to taste
Cinnamon to taste (I like a lot because I love the sweetness)
Nutmeg to taste
Salt and pepper to taste
Fresh parsley, chopped (optional)
Parmigiano cheese, grated (optional)

Directions
Set water to boil in a large saucepan and cook pasta according to directions on the box.

Sautee onions on medium heat for 5-7 minutes or until they get soft and slightly brown. Add the butternut squash, salt, pepper, Italian seasoning, nutmeg and cinnamon and stir frequently for about 7-10 minutes or until the squash gets soft. Add the chicken stock, mascarpone cheese and stir around (you'll notice that the squash will begin to break down). Using an immersion blender or a traditional blender (whatever you have handy), puree the sauce until just slightly chunky. Add meatballs into the sauce and heat through for about 5 extra minutes.

Add pasta right to the sauce and stir in. If the sauce is too thick, add 1/4 cup of pasta water to thin it out. Top with fresh parsley and a small handful of parmigiano cheese (if you want).

Enjoy, and I'm warning you that you might get addicted.

Bowties with Speck Americano

Once again it's a cold week in New York, which makes it appropriate to cook hearty food. Pasta is a favorite of mine not only because you can choose any shape that you fancy, but also because you could combine it with any ingredients that you like.

My latest invention is a bowtie dish with Speck Americano, cherry tomatoes, peas and caramelized onions. Notice that this doesn't use red sauce, which makes it lighter on the stomach and on the calories. It takes about a half hour - forty minutes to prepare and the bulk of the time lies in the caramelization of onions. It's so worth it though, a generous bowl of this will fill you up and make you feel all fuzzy inside. You can pair it with crusty Italian bread but even without it, it's very good.

Bowties with Speck Americano (serves 2)

Ingredients:
1/2 package of bowtie or farfalle pasta (about 8 oz)
1/2 large onion, diced
4-5 pieces of Speck Americano (You could get this at Whole Foods or substitute it with good prosciutto)
1 1/2 - 2 handfuls of cherry tomatoes, seeded and halved
1 cup of frozen or fresh peas
2 tbs of low-fat milk or sour cream
A generous glug of olive oil
Salt and pepper to taste

Directions:
Cook pasta according to the directions on the box. Make sure to add plenty of salt to the water and when the pasta is done, reserve a cup of the pasta water.

In a large pre-heated pan, coated with olive oil, cook the onions on low heat for about 20 minutes or until they caramelize. Add the Speck Americano during the last ten minutes and also cook on low. Stir frequently to make sure that the contents don't stick to the pan.

Add the tomatoes and peas and stir for about 5 minutes until both soften but don't get mushy. Then add the low fat milk and or the sour cream and season with salt and pepper.

Transfer the cooked pasta from the pot into the pan with the sauce, using a slotted spoon or a skimmer. Stir into the sauce and add pasta water to thin it out. If the sauce is too thick, add water, if it's too thin add more sour cream.

Enjoy!

Trattoria L'Incontro - Always Pleasing

Dan and I went to Trattoria L'Incontro on Friday night with my aunt Ida, uncle Victor and my cousin Vicky. When my aunt told me that she wanted to go to a great Italian restaurant in Astoria, I immediately wanted to show off our beloved Trattoria. No one was disappointed and the evening ended with five very satiated individuals.

If you've been to Trattoria, you'll know that most of the menu isn't found on paper. Instead it's recited verbally through a ten minute speech by your waiter. While most of the dishes we ordered weren't new to me, below are the two great ones that I tried for the first time--and loved.

Spaghetti with Shrimp and Porcini Mushrooms: This is was one of Trattoria's pasta specials of the night. It was absolutely humongous, served in an oversized, deep bowl that was filled halfway. The best thing about it were the porcini mushrooms--they added heartiness and the most amazing aroma to the pasta sauce. Even if the mushrooms wouldn't be visible (which they were), you would've tasted them in this luxuriously smelling and tasting sauce. The shrimp was also wonderful--crunchy not at all chewy. This dish was perfect in my book and when I let my dining companions try it, they were molto impressed. My aunt commented on the mushrooms and said that "they do these really well here."

Osso Buco with Gnocchi: Another special, this one was for the men, as both Victor and Dan ordered it. I've had a gnocchi dish here before, but instead of Osso Buco it included short ribs. I was determined to try this one as well and Dan gave me a generous piece of his. I loved it, especially because it was incredibly tender and embellished with veggies such as diced carrots and onions. The gnocchi soaked up the amazing meat sauce and was a nice complement to this hearty plate. I wouldn't recommend getting this dish if you're not particularly hungry--it's huge and extremely filling.

I stand by my love for Trattoria and even though it's on the expensive side, it's worth the occasional treat--this one was courtesy of my aunt and uncle. Thanks Ida and Victor!