A trip to Frank's Italin Bistro

Whole wheat spaghetti in a vodka sauce with portabellos, broccoli and basil.

I thought the DC area was quite densely populated, but moving to the Bay area has given new meaning to the term. Large populations living in a small areas equates to lots of shops and restaurants. There are seemingly an infinite number of restaurants just on Castro St in Mountain View. Last Sunday I made a stop at Frank's Italian Bistro for dinner. I've been to some cozy places, but this was real cozy! There was only one table set for four. Luckily, no one else had stopped here to eat.

The table offered a view into the chef's kitchen. Mr. Frank prides himself in using fresh, local ingredients whenever possible. The special of the day featured local broccoli and basil from Happy Boy Farms and some locally grown portabellos.

Cooking up the sauce for the pasta dish.

My meal came out pretty quickly, which I sort of expected seeing as I was the only one there. I was a little disppointed to find out that the sauce was a jarred tomato vodka sauce from Trader Joe's, but I guess this saves time. The chef told me he doctors it up with fresh herbs and parmesan cheese. The whole wheat spaghetti wasn't homemade either, but the beautiful plate presentation signaled a homey artistry. The beautiful greens, browns, and reds was visually appealing. The fresh sprigs of basil added to the gorgeous plate and provided a lovely aroma.

That's how you plate!

The whole wheat pasta was cooked al dente, with a nice nuttiness. The meaty portabellos and broccoli gave a hardiness to the dish. The vodka sauce wasn't as creamy as I am used to, but I think that was for the better. The fresh basil elevated this dish - brightening my palate. Salty flecks of parmesan balanced out the sweet basil.

Mr. Frank, you can cook for me any day!

Note: Mr. Frank requires a week's notice, and will then decide whether or not he is in the cooking mood.

"Ariel Got A Job" Celebratory Dinner!

Raspberry Chambord Prosecco Cocktail.

After a long search, I was offered a job in the healthcare policy research field! AJ is almost as excited as I am. He took me out to Tigelleria, an organic Italian restaurant, to celebrate.

I made him get a girly drink.

Tigelleria is located in downtown Campbell, serving up authentic Italian fare using organic ingredients. You know you're in Northern California when even the Italian restaurants are going organic. We started off the evening with some cocktails. You can't celebrate without a little bubbly. My favorite sparkling wine is prosecco, so I went with their Raspberry prosecco cocktail. A combination of prosecco, chambord, and organic raspberries - this light, sweet, slightly tart beverage was a perfect way to start the evening.

Tigelle - small italian flatbread.

And now to the namesake - tigelle! Tigelle are small Italian flatbread, found in the Modena area in Italy. The bread was quite a treat - slightly sweet and warm, these pieces were unlike any I had tried before. They come served with a trio of accompaniments: olive tapenade, carrot puree, and a sun-dried tomato spread. My personal favorite was the olive - briny, textured, and extremely fresh.

Tigelle with sun-dried tomato, carrot, and olive spreads.

The restaurant focuses on a wonderful variety of Italian meats and cheeses, which pair well with the tigelle. AJ and I didn't try any charcuterie, but I did end up with some pork in my pasta, so I guess I ended up forsaking my mostly vegetarian lifestyle anyways.

Cheese please!

AJ adores eggplant, so he ordered their eggplant parmigiana right off the bat. It took me a little longer to settle on a dish. While I am always tempted to get gnocchi, I decided to branch out and ordered the Boscaiola. Ribbons of egg noodles are tossed with organic imported porcini mushrooms, shallots, garlic, cream, and what I learned later was smoked speck. I thought it was proscuitto, and it turns out it is actually very similar. Both are made from the hind leg of the pig, but speck is deboned before it is cured. Traditionally speck is cured with juniper, among other spcies. It is cold-smoked for many months before it is consumed.

Boscaiola, with organic porcini mushrooms, shallots, garlic, cream, and speck.

To the untrained pallet, speck tastes like salty, sweet proscuitto. The cream sauce was light and flavorful, taking on the garlic and shallot nicely. The ribbons of homemade egg pasta were satiny, rolling over my tongue. You really can't beat homemade pasta. The portions at Tigelleria are moderate. I felt full, but not busting at the gut. Which is how I prefer to feel when I dine out, and with smaller portions, you can show less restraint. It also helps save room for another cocktail or dessert.

Baked Eggplant parmigiana with potato, green bean, and tomato salad.

AJ was very pleased with his eggplant parmigiana. The thin layers of eggplant are baked in a personal dutch oven. While some restaurants heavily bread their eggplant, these were lightly breaded, giving it just enough crunch and flavor. The sauce had all the right elements, acidity, sweetness, seasoning. And don't let me forget the parmigiano reggiano! The waiter comes tableside to shave cheese onto your dish, should you like. The salad with AJ's dish, certainly took backseat to the eggplant, but it was simple yet well-prepared. The potatoes were cooked well, the beans crips, and the tomatoes perfectly ripe. Tossed in a simple olive oil and red wine vinegar, you won't be leaving anything on your plate.

Italian films play in the background, while I sip my cocktail.

Not only is the food charming, but so is the decor. The cozy dining area is surrounded by soothing blue walls and rich wood shelves, filled with wine bottles. Classical artwork gives the restaurant a distinguished feel, while the Italian films playing over the bar prevent the place from feeling pompous. I will certainly be coming back again.

Ciao!

Tigelleria

76 East Campbell Ave

Campbell, CA

A Twist on Pad Thai

Fresh mint, chives, and cilantro totally make these noodles!

The inspiration for my most recent noodle dish comes from the popular Pad Thai dish. Pad Thai is a great first introduction to Thai cuisine for those afraid of the heat from thai chilis. Usually a combination of rice noodles, lime juice, fish sauce, garlic, a little chili pepper, cilantro, peanuts, and shrimp or pork.

My recipe took a liberal interpretation of pad thai, using a stronger peanut flavored sauce that I had in the cabinet, adding in peanut butter, lime juice, garlic, and chili paste. In substitution of shrimp and pork, I sauteeed a bunch of carrots, squash, and mushrooms. I also used whole wheat spaghetti because that's what I had in my cabinet. The addition of fresh cilantro, mint, and chives at the end really made this dish. The bright herbs mellowed out the rich peanut sauce. I also made this noodle dish a lot spicier than a traditional pad thai. You can use less paste if you desire less heat.

Peanut noodles with veggies and fresh herbs.

Recipe for Spicy Peanut Noodles with Vegetables and Herbs

2 large or 4 small carrots, julienned

2 small yellow squash, julienned

2 cups mushrooms, sliced

1/2 lb whole wheat spaghetti (or rice noodles)

1/4 c peanut sauce (I used 365 Organic Peanut Sauce)

3 tbsp peanut butter (chunky or smooth)

2 tbsp chili paste (I would recommend using 1 tbsp for less heat or you can omit)

1 lime, juiced

2 cloves garlic, minced

1 handful cilantro, chopped

6 sprigs mint, chopped

6 stalks of chives, chopped

1/4 c peanuts, chopped

Heat two tablespoons oil in a large saucepan. Sautee carrots for 3 minutes. Add mushrooms and squash and sautee 3-5 more minutes. While vegetables are cooking, bring a pot of salted water to a boil and add noodles, cook for 8 minutes. Add in peanut sauce, peanut butter, garlic and chili paste. Stir peanut butter mixture together until well mixed. Add lime juice. Toss vegetables in sauce. When noodles have cooked, al dente, remove from water. Drain and add to vegetable mixture. Toss well and top with herbs and peanuts.

Pancetta Mac and Cheese

Pancetta Mac 'n Cheese

There is something so comforting about warm, gooey cheese and pasta. I had a hankering for some mac n' cheese last week, and decided to whip up a batch. The idea of cheese and pasta is so simple, yet so delicious. What could possibly make it any better? How about some crispy pancetta?

Grating up some extra sharp and jalapeno cheddars.

But wait, haven't you been trying to eat less meat. Yes, I have. But, sometimes the appeal of crispy pork is just too good to turn down. I found this recipe for pancetta mac n' cheese in Bon Appetite magazine.

Frying up some pancetta.

I halved the recipe, and used two different kinds of cheddars (from Bravo Farms) we picked up from our farmer's market. These cheddars were hormone-free and locally sourced. If you're going to eat cheese, I think that is the best way to do it. The extra cost is worth it. The extra sharp cheddar was pungent, while the jalapeno added a slight kick. I thought these would pair well with the smoky pancetta.

Measuring out the milk for the cheese sauce.

AJ helped grate the cheese, while I fried up the pancetta. While that was in the works, I boiled some whole-wheat rotini. The spirals allow for maximum cheese coating! Once the pancetta crisps up, I made a roux in the pan. The roux is what will make your sauce thick. Then you add the milk. When the milk-pancetta mixture has reduced some, you remove it from the heat and stir in the cheese. The pasta is stirred into the sauce and then poured into a casserole dish. Bake it in the oven for about 30 minutes, and dinner is ready.

Mixed greens salad with pancetta mac n' cheese.

The macaroni and cheese was wonderful. Once you have made your own, you will never go back to eating kraft from a box. The cheeses were strong, and paired well with the smoky pancetta. The pasta dish pairs well with a light mixed greens salad. Warm and gooey, this dish comforts the stomach and the soul.

Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Sweet potato gnocchi swimming in butter and sage!

I am a big fan of gnocchi. I have had some light and fluffy gnocchi at some restaurants and some that were gummy and heavy. With some sweet potatoes on hand, I decided to take a stab at making my own. I found a recipe on epicurious that uses ricotta instead of an egg.

Sweet potato dough coming together with the ricotta and flour.

The dough requires some prep work but comes together pretty easily. After baking the sweet potatoes and letting them cool, you combine them with the ricotta, parmesan, salt, and nutmeg. (JAM Note: I halved the recipe and it still made enough gnocchi for 5 - 6 people). You gradually add the flour to the sweet potato mixture. I added about 3/4 cup more flour, as the dough was very stick and impossible to roll out.

Rolling out the dough into long strips.

The dough is then turned out onto a floured surface and divided into 6 parts. Each piece of dough is rolled out into a long string about 1 in thick and 12 in long. The dough is then cut into 1 in pieces. The gnocchi are then rolled off a tine of a fork to create lines in the dough. This step isn't necessary, but adds some texture and added visual appeal.

Cutting the gnocchi.

The gnocchi are then ready to be cooked in a large pot of salted water. I cooked them in four batches. The gnocchi took about 5-6 minutes, and you can tell they are ready when they float to the top. The gnocchi are then allowed to cool on a rack. While the gnocchi are cooling you can begin on the sauce. I used 5 tbsp butter and heated it in a large skillet on medium-high heat. The butter should begin to brown around 10-15 minutes. Once the butter is brown, you can add the chopped sage. Saute the gnocchi in the butter sauce for 3-5 minutes until warm and slightly golden.

Gnocchi pressed with a fork.

The gnocchi were sweet, but could have been a little lighter. The brown butter sauce added a nice savory element to the sweet pasta, and the crisp sage was the perfect compliment. The gnocchi were pretty good for my first try. However, they were a little denser than I would have liked, which may have been due to the extra flour or the ricotta. I would like to compare this recipe to one using egg. Definitely a recipe I would use again, perhaps with a few tweaks in the future.

1.5 out of 3 JAMs

"See You Later See You Soon..." - Dinner at Liberty Tavern

Swiss chard and pecorino ravioli with stewed lamb neck and lamb jus.

So I have some big news to announce (which most of you probably already know) - I am moving to California to live with AJ! AJ got us an apartment in Mountain View (yes hardwood floors).I will still be blogging, but now my location will be Northern California. I am excited to experience the dining scene in San Francisco and take part in the bounty of produce available in my new home.

Malia, Natalie, and Jenny made plans for a sort of goodbye dinner at Liberty Tavern in Arlington. I was happy to spend an evening out with my girls. Boy was I surprised when I saw a bunch of my friends waiting inside for me! Thanks for planning the dinner, it was really special, and I was glad I got to see most of my friends again before I left for California.

Now on to the dinner. Liberty Tavern has the most amazing pizza. I had the pleasure of tasting their "Vermont" this past fall, and I can now say it is one of my top 5 favorite pizzas. Nari ordered up the Vermont, and she agrees that it is done to perfection. The crusts are crisp on the edges and chewy in the center. The combination of vermont cheddar, sweet and tart grannysmith apples, caramelized onion, salty prosciutto, and sage make this one of the best pizzas I have ever had. Seriously give it a try.

The classico - san marzano tomatoes, bufala mozarella, basil, and extra virgin olive oil - proved to be the most popular choice of the night. A simple pie, made with high quality ingredients, didn't let anyone down.

Jenny, Malia, and I enjoying our dinners. (Malia's spaghetti is in front)

Malia and I opted for the pasta dishes on the menu, wanting to try something a little different. Malia got the spaghetti with smoked linguica, octupus, mussels, piquillo peppers, and tomatoes. The pasta was nice and thick, chewy, done al dente. The sauce had a little kick to it with nice garlic flavor. The sausage added a nice smokiness to the dish and the seafood was incredibly fresh.

My ravioli were nicely cooked, filled with swiss chard and pecorino. The swiss chard added a slight bitterness that contrasted with the sweet dough and sharp, salty pecorino. The stewed lamb neck was piled on top of the ravioli. The meat was tender and juicy and sweet. I finished every last one.

Pizzas at Liberty Tavern are spectacular - Natalie and Nari seem to agree!

Liberty Tavern has definitely become one of my favorite places in Arlington. They use great ingredients and the prices are reasonable, especially if you're ordering up a pizza. Another great thing to know is Liberty Tavern has a to-go menu. Pizzas and sliders can be picked up next door, at their to-go window. You can have a tasty dinner on the table in no-time.

2.5 out of 3 JAMs

Liberty Tavern

3195 Wilson Blvd

Arlington, VA