italian

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana 

Dining Outside the Home: Galo’s Italian Grill in Richmond, Indiana! Like a gondola ride through the canals of Venice, complete with serenade, the relaxed atmosphere of Galo’s Italian Grill will sweep you away. Choose a lovely table under a patio umbrella for quiet conversation and dining al fresco. With food that is hand made fresh, there is no shortage of menu options. The pride of being family-owned reflects traditional values and quality service. Go ahead, indulge in mouth-watering food where generous portions turn tomorrow’s lunch into the ultimate reward. 

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Mountainous Meatball! It doesn’t have to be National Meatball Day to indulge in authentic cuisine found in Little Italy. By using everyday ingredients, mix and shape a giant meatball with your own two hands to feel like a gourmet chef. Smother the meatballs in a jar of marinara sauce, store-bought or made-from-scratch for perfection. And my secret, you ask? Tucked in the top of the meatball, like snow on a mountaintop, is a creamy mozzarella ball. Bet you can’t wait to bite into that!
MOUNTAINOUS MEATBALL
Ingredients:

1 medium onion, chopped

1 tablespoon olive oil

1 cup Italian bread, soaked in milk and squeezed out

1 pound ground sirloin

1/2 teaspoon garlic powder 

2 eggs

1/4 cup dry Italian breadcrumbs

1/2 teaspoon sea salt

1/8 teaspoon black pepper

3 sprigs Italian parsley, chopped

3 Ciliegine mozzarella balls (cherry size)

2 cups marinara sauce

3/4 cup Parmesan cheese, grated

3/4 cup ricotta

Fresh basil for garnish
Instructions:

Preheat oven to 400°. Sauté onions in olive oil over medium heat. Set aside. Tear Italian bread into chunks. Add enough milk to cover. Set aside. In a medium bowl, combine ground sirloin, garlic powder, eggs, dry Italian breadcrumbs, sea salt, black pepper, Italian parsley, and the milk-soaked breadcrumbs (with the liquid squeezed out). Mix well. Form into three meatballs the size of a tennis ball. Make an indentation in the top of each meatball. Stuff with a Ciliegine mozzarella ball. Press meat around the cheese leaving only a small bit visible. Place meatballs on a baking sheet covered with parchment paper. Bake 30 minutes until brown and firm. Remove from oven and place each meatball in an individual oven-proof serving dish. Reduce oven temperature to 375°. Spoon marinara sauce over meatballs, dividing it equally between the serving dishes. Top with 1/2 cup of grated Parmesan cheese, between the three dishes. Bake 15 minutes longer. Remove from oven. Sprinkle on the remaining parmesan cheese. Add a dollop of ricotta cheese. Drizzle with olive oil and garnish with fresh basil. Serve with garlic toast. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Something to Savor: Neapolitan Tomato Cheese Pizza! Before you roll your eyes, let me explain about Neapolitan pizza. The dough itself is made of four basic ingredients. I like that. The Italian flour makes the dough stretchy and easy to work into shape with your fingers. If you cannot find Italian flour, bread flour is an acceptable substitute. I went on a quest to find it, though. A Neapolitan pizza is made to be eaten with a knife and fork as a personal pan pizza. And it is not precut, simply because the center of the bottom crust is soft and chewy. Trust me, it’s worth every bite. This dough recipe will make six individual servings of thin crust pizza. Bellissimo! 
NEAPOLITAN TOMATO CHEESE PIZZA
Ingredients:

4 cups Italian “00” flour plus extra flour for dusting

2 teaspoons sea salt

1/2 teaspoon yeast

1 1/3 cups water
1/2 tomato sauce

4 ounces fresh mozzarella cheese, sliced rounds

6 basil leaves

1/2 teaspoon kosher salt

1 tablespoon olive oil
Instructions:

Combine flour, sea salt, yeast, and water into a Bread Machine. Set to “Dough”. When finished, divide dough into 6 portions, cover each in plastic wrap and refrigerate up to 72 hours. Remove 45 minutes prior to preparation for dough to come to room temperature. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and fresh basil leaves. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Serve immediately. For more than one pizza, repeat process. 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai!  Change is constant on the tropical island of Kauai. But change is often for the better. If you ask the staff at Bobby V’s about their new location in the Coconut Market Place, you’ll get a hearty laugh and a cheerful nod. Not only is the new location more spacious, to accommodate its growing customer base, but the outdoor garden seating offers the island atmosphere with free entertainment. Don’t be surprised if you catch sight of an ancient hula dance or Hawaiian singer performing on the Coconut Market Place center stage. But back to the menu at Bobby V’s. Italian appetizers get things started while deciding between stuffed calzones, antipasto salads, hand-tossed pizzas, or dinner entrees. My opinion? I’m glad you asked. The Bianca Pizza loaded with three cheeses and drizzled with olive oil was superb. The husband added pepperoni for good measure. See what I mean about customer service? That’s why at Bobby V’s they say, “The best way to someone’s heart is through their stomach.” Buon Appetito!

Dining Outside the Home: Café Portofino in Lihue, Kauai

Dining Outside the Home: Café Portofino in Lihue, Kauai!  A hidden Italian gem sits above the beach on Kalapaki Bay where a sunset panoramic view sets the stage for an unforgettable evening. Familiar romantic love songs gently rise from the strings of a harp. The candlelit atmosphere for dining al fresco is further complimented by savory aromas of old Italian favorites. Choose a rich creamy pasta, minestrone soup, calamari fritti, and tiramisu dessert guaranteed to pamper the taste buds. No need to rush. This is Italy. Sit back, relax, and absorb the ambience. 

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai!  What does a pastor do when he needs a hobby? He opens a Neapolitan-style pizza parlor with an Italian flare, in honor of his ancestors. The traditional imported flour from Italy adds passion to the freshly handmade dough. One bite reveals a world of difference. The authentic brick oven, from Naples, requires turning the pizza pie the entire time it’s baked in temperatures around 900°. The results? Unbelievable! One could almost describe its success as “heaven sent”, which wouldn’t surprise anyone who knows the time, effort, faith, and perseverance that has been poured into making Pietro’s Pizza the best Kauai has to offer. The legacy continues. Carry on!

Dining Outside the Home: La Spezia Restaurant and Wine Bar in Old Kōloa Town, Kauai

Dining Outside the Home: La Spezia Restaurant and Wine Bar in Old Kōloa Town, Kauai!  Authentic cuisine is served Italian-style all week long, but it’s Sunday Brunch that grabs the attention. Choose your poison: the Bloody Mary Bar, Sparkling Champagne Mimosa, or an extended wine list that is nonstop. If the tables are full, no worries. Grab a seat at the bar. There’s never a dull moment in the midst of conversation. Breakfast entrees include Brie French Toast, Prosciutto Panini, or Three Egg Omelette along with a plethora of limitless menu selections. The hollandaise sauce on the Eggs Benedict is numero uno, in my opinion. I practically licked the plate clean! Relax in the cozy atmosphere and embrace the island atmosphere. Then next time, go back for dinner. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause! 
RICH RICOTTA CANNOLI 
Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract 

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting
Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Timeless Classics: Oil & Vinegar Herbed Tomatoes! Be amazed at the rich and vibrant colors of autumn in this tantalizing harvest side dish of slow-roasted tomatoes. It may become love at first bite. Inspired by herbs from the south of France, first-press olive oil from the Italian countryside, and garden fresh tomatoes from local farms, this dish is sure to please. Don’t take my word for it. Be transformed. 
OIL & VINEGAR HERBED TOMATOES 
Ingredients:

2 pints of tomatoes, assorted sizes 

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Lea & Perrins sauce

1 teaspoon Herbs de Provence 

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh basil
Instructions:

Preheat oven to 375°. In a shallow dish, combine olive oil, balsamic vinegar, Lee & Perrins sauce, herbs de Provence, kosher salt, garlic powder, and red pepper flakes. Whisk until incorporated. Cut the tomatoes in half from end to end. Place cut side down in the olive oil mixture. After a few minutes, turning cut side up, transfer tomatoes to an iron skillet. Arrange in a single layer. Drizzle extra olive oil mixture over all the tomatoes. Bake 20 minutes. Remove iron skillet from oven and snip fresh basil over the tomatoes. Bake 10 minutes longer or until tomatoes are soft and fragrant. Serve immediately.