{ Asian Sesame Noodles }

I love cold pasta salads.

…..which is probably why Whole Foods rapes my wallet every time that I set food in their prepared food’s aisle–I am an absolute sucker for their Asian Sesame Noodles. For those of you not living on a budget, let me just tell you that veggie-laced pasta is not forgiving on the scale at check-out. If your watching your spending, go for the spinach leaves, bean sprouts, mushrooms, seeds, and sun-dried tomatoes because they are light weight ingredients but don’t even think about cucumbers, tomatoes, or fresh fruit unless you want Whole Foods to take your Whole Paycheck!

It never ceases to amaze me how one tiny brown box of protein-less pasta can equate to a meal upwards of $10, but of course I ponder this while handing over my credit card to pay the cashier for my overpriced, yet highly anticipated, meal. Tonight I just couldn’t justify it though. Between my sparkling probiotic beverage and my sesame noodles, I was going to be out at least $15, so I passed on the salad bar and set out to make my own Asian noodle dish using whatever I already had in the pantry at home. Fortunately, that included an box of buckwheat Soba noodles that I had bought for a previous recipe and never used!

This recipe is nothing like the Whole Foods Asian noodles, but it incorporates a lot more veggies and makes for a more satisfying meal, especially if topped with grilled chicken, pork tenderloin, or tofu. It is very easy to make, and holds in the fridge for about 3 days without drying out.

The Whole Foods noodles will continue to tempt me, but this recipe is a fantastic alternative and entirely more budget friendly.

{ Ingredients }

• 1 package of soba noodles
• 1 teaspoon sesame oil
• 2 tablespoon rice wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon hot chili oil
• 1 tablespoon hoisin sauce
• 1-2 teaspoons Sriracha
• 4-5 tablespoons EVOO (depending on how much dressing you like)
• 1 carrot, julienned
• 4 green onions, thinly sliced
• 1/2 cup shredded napa cabbage
• 1/2 red bell pepper, julienned
• 1 cup bean sprouts
• 3 tablespoons fresh cilantro leaves, minced
• 3 tablespoons black toasted sesame seeds
• 4 tablespoons unsalted peanuts, crushed for garnish

{ To Make the Noodles }

Cook soba noodles according to package directions. When finished, place the noodles in an ice water bath to cool, and then drain and set aside.

In a medium bowl, combine the sesame oil, rice wine vinegar, soy sauce, hoisin sauce, chili oil, and EVOO. Mix well with a whisk.

Combine the noodles, prepared vegetables, and cilantro and toss with sauce until evenly coated.

Top with toasted sesame seeds and chopped peanuts, and serve with a wedge of lime.

B & B Ristorante ***

 

702.266.9977

3355 South Las Vegas Blvd (@ the Venetian)

Las Vegas, Nevada

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I’ve got nearly 24 years of life experience under my belt now, and I am finally learning how to speak up and get what I want from people. So when the hotel told me they didn’t have the non-smoking room that I requested available when I got in tonight, I managed to weasel an upgraded suite with $200 worth of comps to spend anywhere in the casino. And for a foodie like me, that meant an extravagant steak dinner.

So I did a little research on the restaurants located in the Venetian and got excited so see Mario Batalli and Joe Bastianich’s B&B Ristorante on the list. I’m not one to shy aware from dining alone, so I dropped my bags in my baller room and headed on down for a proper meal.

I started off with a full-bodied red wine, which was almost life changing (as it should be at nearly $17 a glass!). The server said it came highly recommended and I savored it slowly throughout my entire appetizer, which was Batali’s famous Grilled Octopus with “Fagiolo Marinati” served in a Spicy Limoncello Vinaigrette ($21). It was really incredible. The octopus was tender and parts of it had a nice grilled char to it. The bacon fat added a great deal of rich flavor but the lemon vinaigrette helped to brighten the dish and keep is fresh and clean. I would add this to the list of 10 best things that I have ever put in my mouth.

The delicious appetizer got me very excited for my main entrée, which was a Steak Tagliata with Salsa Verde (aka Chimichurri sauce) and Roasted Fingerling Potatoes ($42). Unfortunately, I thought the main dish was a-w-f-u-l. It was almost inedible, and I am still unsure as to why I didn’t send it back and just ask for another serving of grilled octopus. The steak was soaked in oil, which did not lend itself well to the oily chimichurri accompaniment. The potatoes were also very rich in oil and practically burnt to a crisp, I don’t think I ate a single one.

The entrée was a bust but the appetizer and wine was unforgettable, making B&B Ristorante very difficult to rate. I’ll give it three stars overall, but probably won’t be back anytime soon.

Eataly in New York *****

200 5th Avenue

New York, NY 10010

(212) 229.2560

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Have you ever had the privilege of witnessing a child enter Disney World for the first time? You watch their face light up with joy, their little legs propelling them forward as quickly as possible, their eyes wide with excitement. Well add some intense hand gurning, and thats what I look like each time I enter Eataly Italian market. It is a Mecca for foodies–a specialty food market on steroids, with restaurants and cafes scattered throughout.

You can stand around high tables in the salumeria, enjoying a glass of wine expertly paired to compliment an assortment of specialty cheeses, or you can enjoy nibbling on  a freshly baked focaccia as you wait for your table at La Pizza & Pasta. And Lord knows you’ll have plenty of time to wash down several espressos at Cafe Vergnano, if you’re trying to get a table at the new rooftop birreria–the line to go up is longer than airport security at JFK. No, I’m not joking.

Sure, the market is expensive (and indeed touristy, as several other bloggers have observed), but it is undoubtedly worth the visit. Take it for what it is: an expensive dining experience in an avant-garde food theater. And on that note, I shall walk you through my Eataly experience this past weekend, beginning in the Salumeria with a nice glass of red wine (Italian, of course!).

After adapting to the circus like environment of Eataly, my friends and I gathered around a hightop table in the salumeria and ordered a platter sampling the selection of cured meats and cheeses. The cheese assortment included: a creamy ricotta, a strong parmigiano regiano, a pungent taleggio, a sweet gorgonzola, and a cacio de Roma. My personal favorites were the taleggio and the ricotta, which paired beautifully with the fresh fig and orange segments accompanying the plate. The meats we tried included: delicious mortadella cubes, 14-month aged prosciutto de Parma, and sweet & spicy coppa and sopressata. The prosciutto de parma was hands down the highlight of the plate–delicate and salty.

Next we headed over to La Pizza, where Neapolitan natives are firing up the kind of pizza that God would make if he were having dinner guests. And the gold-tiled ovens certainly add to the ethereal effect:

Photo taken by Adam Kuban from Serious Eats

I decided to go all out and order the most expensive pizza on the menu, which would be the Fru Fru Pizza coming in at a total cost of $22 (a price that you can somehow justify after the first bite!). For indecisive people, like myself, who can’t chose just one pizza on the menu, the Fru Fru offers a small sampling of three different topping combinations: (1) dollops of sweet ricotta cheese with cooked ham (no sauce); (2) aged mozzarella cheese with tomato sauce; and (3) delicious Parma ham with arugula and parmigiano reggiano shavings. It looks like this:

My favorite of the three, you ask? Probably the ricotta and ham because of the contrasting salty and sweet flavors (but the pizza crust is really the star of this dish!).

Two of my friends ordered the Quattro Formaggi with a mixture of gorgonzola, pecorino romano, mozzarella, and parmigiano reggiano cheeses. This is supposed to be served as a white pizza, but one of my friends also ordered it with tomato sauce and it was none-the-less delicious. You can feast your eyes on the white one:

And then of course someone at the table had to be a plain Jane and order the classic Margarita Pizza with tomato sauce, slices of fresh mozzarella, basil, and a drizzling of extra virgin olive oil. I know there is something to be appreciated about the flavor of a few quality ingredients, but I like to live a little with my pizza toppings!! Like everything else at Le Pizza and Pasta though, it was amazing!

Most people would be throwing in the napkin by now, but not me! Sufficiently pregammed with my pizza appetizer, I decided to order a plate of Tagliatelli al Ragu di Manzo, which is a hearty (and rich) braised short rib ragu over homemade pasta. The pasta is cooked to perfection–just tough enough to stick to your tooth a little (the definition of Al dente). And the braised meat is so tender that it falls apart at the mere prodding of your fork. The dish is quite heavy given the nature of the sauce and the weight of the pasta, but it is every bit savory and delicious. I would highly recommend this pasta (as long as  you have already tried the pizza!).

So until next time, Eataly, Arrivederci!!!

Trattoria Toscana *****

 

553 State Route #1

Whippany, NJ 07981

973.386.0303

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Everyone knows that New York is host to wealth of fantastic Italian restaurants–Marea, Babbo, Del Posto, Scalini Fedeli, Patsy’s, Carmine’s (just to name a few)–but outside of the city, off of route 1, lies a “hidden gem” by the name of Tratattoria Toscana. I use quotes because although it has a very inconspicuous location, it is well known among foodies, locals, and Italian’s looking for a proper pasta with gravy. This place is always jam packed and the delicious food being served is worthy of such loyal patronage.

Rodolfo Monti and his son, Giacomo (with names as authentic as their food), are the owner and chef of Trattoria Toscana, and although their menu offers a variety of well-loved Italian classics, their culinary speciality is certainly from the Tuscan region.

To start, I suggest the Sliced Pears, Prosciutto, and Shaved Parmesan Cheese ($13) or my personal favorite, Mussels cooked in Spicy Tomato Broth with White Wine and Garlic ($11). Another great way to sample the menu is to split a pasta dish or two between the table as an appetizer. The Amatriciana cooked with pancetta, onion, tomato, and pecorino cheese is very flavorful red sauce with a delicious hearty bacon flavor.

For my main dish I ordered the Braised Short Ribs in a Chianti Wine Reduction, served with Parmesan Risotto and Garlicky Broccoli Rabe. As if all of these plate components aren’t already my favorite things to eat, they were also cooked to PERFECTION! The meat just seemed to fall apart each time I poked it with the fork, and the risotto was a perfect creamy compliment to the flavors of the Chianti wine reduction. The pair was like an upscale, Italian version of mashed potatoes and gravy. And the broccoli rabe, which can be a hit or a miss for many restaurants, was out of this world good. The garlic seasoning was just right and it was cooked without being too mushy. This dish certainly makes my list of Top 10 Food-gasm experiences.

My mom ordered the Tilapia Livornese topped with capers, black olives, caramelized onion, and tomatoes and served with oven-roasted potatoes. Stealing a small forkful from her was a challenge, thats how much she enjoyed it. The fish was light and buttery and the sauce was incredible.

My dad, on the other hand, opted for something a little bit richer–the Lollipop Lamb Chops in an aged balsamic reduction, served with risotto and roasted potatoes (see photograph at top). As you can see in the photograph, the lamb is cooked to perfection with a bright pink hue in the center of the meat. The balsamic reduction had a nice flavor but thankfully was used sparingly, so as not to take away from the quality taste of the meat. And the potatoes–although just a side component on the plate–were also very nicely done with a crispy outer shell and piping hot center.

After finishing with our main courses, we ordered a round of cappuccinos and a large piece of Homemade Ricotta Cheesecake to share as a table. The coffee was nothing special but the cheesecake was very delicious. It was not too dense or too sweet, and the fresh berries and whipped cream around the edges of the plate were great addition to each bite. A perfect way to end a fabulous meal!

{ Lemon Caper Pasta with Cherry Tomatoes }

One of the most difficult aspects of planning a meal, aside from getting all the groceries together, is deciding what the heck your actually going to make! As is true of most hardcore foodies, I’m no basic meat and potatoes girl. I love elaborate side dishes and I practically live for condiments–the more, the merrier! So after I choose a protein to cook, I usually find myself flipping through the section labeled “side dishes” in my recipe binder (aka my bible), searching for the perfect partner(s) for my main dish. The standard garlic mashed potatoes and roasted veggies just haven’t been tickling my fancy as of lately, and tonight I wanted something different. So I turned to the end all be all recipe collection, the direct source itself, the food network.

After a great deal of searching, I resolved to try making this lemon, garlic, caper pasta created by Giada de Laurentis. My main dish was a simple herb grilled chicken breast (although my mom also paired it with a nice filet of salmon), and it complimented both dishes beautifully. There are very few ingredients used in making the pasta, so the tremendous flavor comes as quite a surprise, but it was more than welcomed by my plate tonight.

{ Ingredients }

• 1/2 pound spaghetti
• 2 clove garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 cup chopped fresh basil leaves (optional)
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice

{ To Make the Pasta } Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl.

Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Just before serving, add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine.

{ Turkey Meatballs with Simple Tomato Sauce }

Being that I am half Italian, my idea of comfort food is classic spaghetti and meatballs. When I am sick I crave my mother’s chicken noodle soup, and when I am away from home for long periods of time I crave her homemade pasta dishes. Unfortunately, I won’t be putting my mother’s meatball recipe on my blog anytime soon (as that is my trump card to winning over a man’s heart…aka top secret stuff), but I do highly recommend these turkey meatballs by Giada De Laurentiis. Not only are they significantly healthier than the average meatball, but they are also very easy to make and taste quite delicious (most people don’t even suspect that they are turkey meat!). For those of you that have her cookbook or have seen this recipe online, you will notice that she pairs the meatballs with a quick tomato sauce containing peas (the sauce seen in my photographs below). I gave this sauce a shot, but could not find anything enjoyable about it. I tried adding extra garlic, extra salt, even mushrooms…but there was just no remedy. So I have offered my own simple tomato sauce recipe to serve with the meatballs, which I use as the base for several pasta dishes. If you are looking for a lower carb meal, then serve the meatballs in a bowl with fresh lemon wedges and a generous sprinkling of freshly grated parmesan cheese. Whether atop pasta or served alone, these meatballs are fantastic.

NOTE: If you wish to freeze the remaining meatballs, place them into a one gallon ziplock bag with a few ladles of tomato sauce. I find that the sauce helps to keep them moist.

{ Ingredients for Meatballs }

• 3 tablespoons olive oil
• 2 ounces pancetta, finely diced
• 1/2 yellow onion, chopped
• 1 pound ground turkey (I used extra lean)
• 1/2 cup freshly grate Romano cheese
• 1/4 fresh flat leaf parsley, chopped
• 1/4 cup plain bread crumbs (I use Panko)
• 1/4 cup sundried tomatoes, chopped
• 2 eggs lightly beaten
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper

{ To Make the Meatballs } Preheat the oven to 450 degrees.

Heat the olive oil in a large skillet over medium flame. Add the pancetta and cook for about 2 minutes, to render out some of the fat. Add the onion and continue to cook until pancetta is crisp and the onion is translucent (about 5 minutes). Remove from heat and let cool.

In a large mixing bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and mix with hands to combine.

Form the turkey mixture into balls, about 2 inches in diameter. Place onto a foil lined baking sheet and bake for 20 minutes. Now make the pasta and sauce.

{ Ingredients for Simple Sauce } 

• 1/4 cup extra-virgin olive oil
• 1 (28 ounce) can of whole San Marzano tomatoes, drained and chopped
• 2 whole garlic cloves, minced
• 1/2 yellow onion, chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup fresh basil, finely chopped

{ To Make Simple Sauce } Heat the olive oil in a large saucepan over medium flame. Sautee the onion for about 3 minutes, then add the garlic and continue to cook for another minute or two (do not burn the garlic). Add the salt, pepper, parsley, and tomatoes. NOTE: If you like your tomato sauce spicy, then add some crushed red pepper flakes at this time! Cook for 10 minutes, then add meatballs to sauce and continue to heat until warm throughout.

{ To Serve } Laddle tomato sauce over cooked out pasta (I use linguine) and top with 2-3 meatballs. Sprinkle freshly grated Parmesan cheese and chopped parsley over the dish, and enjoy!

Pazza Notte **

Linguini Al Frutti Di Mare – shrimp, mussels, calamari, scallops, and clams in a white sauce served over freshly-made pasta

212.765.6288

1375 6th Ave

New York, NY

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After lunch at Brasserie 360, Jen and I continued to shop for a few more hours until our tipsy bubbly feeling turned into a headache/hangover. We had one of two options: (1) find advil and get on the next train home, or (2) keep on drinking. Obviously, being 21-year-olds we chose the latter option and posted up at the bar at Rue 57. I wanted a fun drink, but nothing on the drink menu was enticing me so I asked the bar tender to make me her specialty. She whipped up one of the greatest and freshest Pims Cups that I have ever tasted. The citrus from the fruit and the earthiness of the herbs was incredible. I would go back to Rue 57 for this drink alone. After 3 of these, Jen and I were ready to eat….again! Alcohol is just a vicious cycle of eating and drinking.

Pims Cup at Rue 57

 

So we walked, or stumbled shall I say, out of Rue 57 until we came across an Italian restaurant called Pazza Notte. To start, we ordered an appetizer of Fried Calamari with Marinara Sauce. It was delicious, as you expect any fried food to be! The marinara sauce was exceptionally good and a little spicy! They also brought out another sauce that was cream or mayo-based, which had a nice spice to it as well. We also ordered a side of Truffle Herb Parmesan Fries, which were out of this world good! They were served with ketchup and another mayo-based Cajun flavored dipping sauce.

Fried Calamari

Truffle Fries

For my main dish, I ordered the Risotto Di Funghi, which is wild mushroom risotto with white truffle oil and parmesan cheese. This dish is noted as the “owner’s favorite” and it sounds divine, but I was very disappointed. I found that the risotto was too mushy and entirely too oily. It actually made my mouth feel dirty after the first bite, and so I sent it back and continued snacking on the truffle fries instead!

Jennifer ordered her usual Linguini Al Frutti Di Mare, which is shrimp, mussels, calamari, scallops, and clams in a white sauce served over freshly-made pasta (photographed at top). She thought it was amazing and had no complaints, although I did not try the dish myself.

The one redeeming factor for Pazza Notte was the drink special—two for one martinis! Jen and I chose to sip on the Blood Orange Maritinis for the remainder of the evening and they were delicious! However, I am a foodie and not an alcoholic, so I probably won’t be going back to Pazza Notte anytime soon. I can get drinks at a bar—I expect good food at a restaurant.

2 for 1 Blood Orange Martinis

 

{ Pasta Puttanesca }

Pasta Puttanesca with Grated Parmesan Cheese

After having dinner at La Stalla (read post below), I met up with my girlfriend Jennifer to go out and celebrate St. Patty’s Day in the typical fashion of chugging Irish Car Bombs and drinking pints of green beer! And since Jen and I are always looking for an excuse to dress up themed (cowboy hats to country concerts, Santa hats at Christmas time, ect…), we used St. Patty’s Day as an excuse to rob party city of everything green and sparkly. In major cities, where there are large celebrations for St. Patty’s Day, girls decked out in green apparel like this are the norm. However, we found out that in small rural towns (such as the one we live in), people are not as crazed about drinking holidays and don’t feel the need to get dressed up…at all. I didn’t even see people wearing green tee shirts! That being said, you can imagine just how much Jen and I stuck out in the crowd with our glitter green top hats! We got dirty looks from girls who wanted the attention, and free drinks from the boys giving us the attention. Long story short, our St. Patty’s Day shot glass necklaces were rarely hanging from our necks and certainly put to use, and we ended up requiring a ride home (top-of-the-morning to you dad!) after just two short hours at the bar.

Once we got home, I went scavenging for food and was bitterly disappointed that I had no leftover Puttanesca from dinner. Nothing other than more Puttanesca was going to satisfy drunk-food craving and so I set about to make my own from scratch (much to my mother’s dismay when she say the stove in the morning, with dried linguini caked onto the burners). I make this Puttanesca dish pretty frequently, because it is super easy and relatively inexpensive.

Puttanesca means “food of the whores” in Italian, because it was a staple dish among the poor made with cheap ingredients commonly stocked in the pantry. I choose to make my Puttanesca without anchovies, although they are commonly used in traditional Puttanesca dishes and can be added to my recipe. Tonight, I modified by recipe slightly by adding mushrooms and substituting arugala with baby spinach based on what I had available in my house. The dish turned out incredible, and certainly hit the spot.

If you want a little bit of protein, feel free to add some sliced chicken breast over top the dish! Otherwise, serve hot with Pecorino cheese and enjoy.

{ Ingredients }

• 8 ounces linguini pasta
• 1 tablespoon extra virgin olive oil
• 3-4 cloves of garlic, minced
• 1/3 cup flat-leaf parsley, chopped
• ½ cup pitted Spanish kalamata olives
• 2 tablespoons capers
• 1 tablespoon fresh oregano leaves, chopped or 1 teaspoon dried oregano leaves
• ½ teaspoon crushed red pepper flakes (less if you don’t like spice)
• 1 (14-ounce) can diced tomatoes
• ¾ cup chopped fresh arugala (or baby spinach)
• ¼ cup grated parmesan cheese

{ To Make the Pasta } Bring a large pot of water to a boil, and add 2 tablespoons salt. Add pasta and cook according to directions on package.

While the pasta is cooking, heat oil in a large skillet over medium flame. Add the garlic and sauté until fragrant. Add the parsley, olives, capers, oregano, and crushed red pepper flakes to skillet and sautee for 3 minutes. Add the tomatoes and juices and simmer for about 5 minutes. Stir in arugala (or baby spinach) and simmer for 1 minute more, until the greens wilt slightly.

When the pasta is done, drain it and return it to the skillet, combining with sauce. Top with grated cheese and additional red pepper flakes for spice.

**Tip: Do not rinse the pasta after draining it because the sauce does not stick as well to the noodle. The starch is necessary and binding so do not rinse it off.

Tossing the Linguini in with the Puttanesca Sauce

Domani Star *****

Chocolate Pudding Pots

215.230.9100

57 West State Street

Doylestown, Pa 18901

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Spring break—it is the time of year where college students across the country descend upon vacation resorts such as Cabo, San Juan, Miami, Cancun, and other sunny locales to partake in much debauchery, which usually results in wicked hangovers, unsafe sex practices, interesting photographs (which usually inhibit ones ability to obtain employment post-college), peeling and splotchy skin, a burning sensation when urinating, post-spring break alcohol withdrawal, and of course, great memories! Everybody does the aforementioned spring break at least once while in college, but only the crazies desire to do it twice. Instead, I decided to head home for spring break this year, back to freezing cold Philadelphia. Rather than packing swimsuits and tanning oil, I packed my wool sweaters and suede boots. It sounds a little miserable to most, but you have to remember that I go to school in Miami…I’m on spring break all year!! I need this time to relax and recover, and that’s exactly what I have been doing. I got home a few days ago and my schedule since has been sleeping, waking to eat moms home cooking, napping due to food coma, mid-day cocktails with my best friend, napping due to mid-day drinking, blogging, and eating out at my favorite restaurants. I am living the dream, while most other college kids are being served watered down sugary drinks at all inclusive resorts where they can’t drink the water or eat the food due to sanitation problems. Not jealous one bit!

Not only am I eating while at home, I am eating like a queen! After a few martinis yesterday, my friend Jennifer and I decided to go out for dinner. We were a tipsy and decided to splurge on a good meal, as food is never too expensive when you’re drunk! We headed over to Domani Star located right in the center of Doylestown. It is an Italian restaurant that has been one of my favorites for years. They serve both lunch and dinner, and now more recently even brunch (although, I think dinner is their specialty!). They have a small indoor dinning room, with bar seating available, as well as outdoor side-walk seating for when the weather is nice (which it is not yet!).

In light of the recession, Domani Star now offers a pre-fixe dinner menu on weeknights, which includes your choice of an appetizer, entree, and dessert. Unfortunately, the pre-fixe menu items are not the same as the regular menu, but there is a very decent selection. Jen and I both ordered from the pre-fixe menu, which has a set price of just $24 (thank you Domani for the recession prices!). We both ordered the Bruschetta, which is grilled Tuscan bread rubbed with fresh garlic and extra virgin olive oil topped with fresh diced tomatoes and herbs. The portion is enormous, more like half a loaf of Tuscan bread and the flavors are incredible. My only suggestion is do not order this if you are on a date because the garlic will repeat on you for the rest of the evening. Even if you brush your teeth? Yes. Not even Listerene will get rid of the taste. But it is delicious and worth eating if you are spending a night alone or just with friends watching a movie, as I did.

Bruschetta – grilled Tuscan bread rubbed with fresh garlic and extra virgin olive oil topped with fresh diced tomatoes and herbs

For the entrée we also ordered the same thing—we are best friends so we are a lot alike. We got the Chicken Francese, which is boneless chicken breast dipped in egg batter and then cooked in a white wine lemon sauce, served over top golden Yukon whipped potatoes and grilled asparagus. The portion was just perfect and the food was piping hot, even the plate was burning hot! The chicken was tender and juicy and the sauce was fairly light on butter, which was a refreshing change for franchese. The asparagus were super delicious and all the stems were already cut off and the Yukon potatoes were to die for. Domani Star has by far my favorite mashed potatoes. They are incredibly rich and laden with butter and calories, but they are simply delicious and worth the calorie splurge. I actually order my entrees here based on whether or not they come with the potatoes. Sadly, it is generally the deciding factor!

Chicken Francese – Boneless Chicken Breast Cooked in White Wine Lemon Sauce, Served with Yukon Whipped Potatoes and Grilled Asparagus

For dessert, we ordered the Warm Chocolate Cake with Vanilla Ice Cream and Homemade Whipped Cream and the Warm Bread Pudding served with Bourbon Sauce and Fresh Berries. Jen and I both agreed that the bread pudding was the star of the two, but it was certainly rich and the two of us didn’t even finish the one small piece. Of course, this is because we were also sharing the chocolate cake, which was good but not exceptional. If you are luck enough to go on a day when they are serving the Chocolate Pudding, you must order it because it is the most incredible dessert ever for a chocolate lover!

Warm Bread Pudding served with Bourbon Sauce and Fresh Berries

Warm Chocolate Cake with Vanilla Ice Cream and Homemade Whipped Cream

Although the menu changes seasonally and frequently at Domani Star, the one item that never comes off the menu is their Polpettine dei Bacaro di Venezia, which are their famous homemade meatballs made with beef and veal meat, served lightly breaded and fried golden brown with lemons, herbs, and Parmigiano cheese. This is the menu item to try at Domani Star and it gets it’s name because it is served the same way that meatballs are prepared in the wine bars of Venice.

Polpettine dei Bacaro di Venezia – Homemade Meatballs made with Beef and Veal, served Lightly Breaded and Fried Golden Brown with Lemons, Herbs, and Parmigiano cheese

 

My other favorite appetizer from the regular menu is the Polenta e Gorgonzola, which is an oven roasted polenta cake with creamy Gorgonzola sauce, and fresh rosemary. It is a little bite of heaven. It is rich but the portion is small so it is not overwhelming or too filling to have with an entrée. My mom and I usually order one to share before our meal!

If you do go for lunch, I recommend ordering one of Domani’s sandwiches, which are always served on grilled Tuscan bread and accompanied by with either pasta salad, mixed greens, or french fries. I usually order the Grilled Vegetable Sandwich or the Pork Tenderloin Sandwich. If you are in the Doylestown or Bucks County area, I would highly recommend Domani Star for a great Italian restaurant, which is also BYOB!

Breaded Pork Sandwich served on Grilled Tuscan Bread with French Fries

 

 

{ Fusilli with Creamy Mushroom Pea Sauce }

Fusilli with Pancetta and Creamy Mushroom Pea Sauce

I am always talking about food. When I go out and get drunk, I make friends by talking to strangers about food. When I meet someone of a different ethnic background, I establish common ground by talking to them about their culture’s food. When I get together with my closest friends and family, we bond over meals discussing our most recent culinary endeavors. I really do live my life all things food, and I believe it is one thing that connects us all—I mean everyone needs to eat, right?

By having a basic fundamental understanding of several different types of cuisine, I find that I can relate to almost any person and/or culture. And when someone starts talking to me about food, forget it! I get all sorts of worked up into a passionate discussion, obnoxiously waving my hands around as I go off on a million words per minute tangent. I think my boss genuinely fears when customers at our restaurant ask me for recommendations because he knows that I won’t be working during the half hour that I spend detailing every dish on the menu. Of course, you can probably also imagine how excited I get when people ask me for recipes! I love sharing great food with people, and was beyond excited when I received request for an Italian recipe this past week. It felt great knowing that someone actually wanted to hear what I had to say, and wasn’t just directed to my blog via facebook out of boredom. So I went through my recipe binder and pulled out a favorite pasta dish of mine—Fusilli with Pancetta and Creamy Mushroom Pea Sauce. This recipe makes for an awesome main dish or even side dish for meats. It is super easy to make and requires very little ingredients, so you won’t be spending a fortune at the grocery store!

I got this recipe out of an Eating Well Magazine a few years back and it caught my eye because it was a creamy pasta dish that was relatively light on calories. I love a good cream sauce, but try to stay away from them because I know just how many pounds a plate of alfredo sauce can set you back in your diet. This pasta dish is satisfying like a regular cream sauce but is much lighter and therefore in my opinion much more enjoyable. It almost like a macaroni and cheese crossed with an alfredo…its divine. The mushrooms add a great earthy flavor to and the spice of the cracked black pepper is a must!! Of course, you can always substitute the frozen peas for fresh English shelled peas, but I keep it simple and just cook the frozen ones out with the pasta.

Just be very careful not to burn the garlic when cooking this dish, so constantly be stirring the ingredients (especially after you add the mushrooms) and make sure the heat isn’t too high. Also, remember when cleaning mushrooms not to run them directly under water. To properly clean a mushroom, dampen a paper towel and gently wipe off the mushrooms. If you run a mushroom under water, it will absorb too much water and not cook properly.

This recipe will make enough for about 4-5 people, based on a 2 cup serving size. Enjoy!

{ Ingredients }

• 8 ounces pasta (I use Fusilli)
• 3 cups frozen peas
• 1 teaspoon extra virgin olive oil
• 2 ounces prosciutto, diced
• 2 cloves garlic, minced
• 2 cups quartered crimini mushrooms
• 1 tablespoon all purpose flour
• ¼ cup white wine
• 1 cup reduced-sodium chicken broth
• ¼ cup whipping cream
• Freshly ground pepper to taste

{ To Make Pasta }Bring a large pot of water to a boil. Add pasta and peas and cook until tender. Strain.

Meanwhile, heat oil in a large non-stick skillet over medium heat and cook prosciutto until it begins to brown, about 3-5 minutes. Add garlic and cook, stirring until fragrant (careful not to burn!), about 30 seconds. Add mushrooms and cook until they release their juices and most of their liquid has evaporated. Sprinkle the flour over the mushrooms and stir to coat. Add wine and let simmer for 1 minute. Add chicken broth, return to simmer and cook, stirring until slightly thickened, about 3 minutes. Remove from heat and stir in cream and pepper.

Add the peas and pasta to the pan and stir to coat.