Nibbles of Tidbits, a Food Blog

The Best Meatballs in the World are Anna and Frankie’s Meatballs at Rao’s – I have Rao’s Cookbook and make ‘em all the time.  No other Italian Meatball recipe will be necessary.  Rao’s all the way!  Also, instead of frying Meatballs, I always bake them, which is easier and they still turn out fantastic.  Pictured is Moroccan Kefta prepared for a food competition last year.

Have you heard about Marco’s Meal For Two at Maggiano’s Little Italy?

It’s more like a meal for four than two, and it’s only $39.95 any day at Maggiano’s.

You choose any Appetizer, Two Classic Pastas and a Dessert (plus more later).

We opted for the Stuffed Mushrooms, Mom’s Lasagna Marinara, Baked Rigatoni Pomodoro and Tiramisu — All was generous in size and amazing to eat.  We’d go back again for the same.

And as if that’s not enough, you get to take home two additional Classic Pastas.

Further details are shown above — See MENU for Classic Pasta options.

Cheers to a wonderful Italian meal in Little Italy for dinner.

Two Take Home Classic Pastas, plus leftovers to enjoy a couple times after – A fine value.

The above was pegged an Oil & Vinegar Pac Man and post title includes a fictitious word inspired by another, who expressed Maggiano’s is ‘tops’ in three other letters after the t.

So many love Maggiano’s and I’m always reminded why — Fly me to the spoon and dish up.

Maggiano’s South Coast Plaza yesterday and take away Eggplant Parmesan today.

Can’t wait to get my hands on this spectacular deal at Maggiano’s — Enlarge for a better view.

Mushroom Ravioli al Forno above and a Gnocchi Special below at Maggiano’s Little Italy.

Marco’s Meal for Two is available every day – The pictured are from earlier days.

I’ve had this Pasta Maker for way too many years and it’s not even mine.  Isn’t that terrible?!  And to make it worse, this is my first time using it.  I’ve periodically reminded my friend that I still have it and did intend to use it someday.  Since she hasn’t been ready to use it, my confiscation was overlooked.  Thanks Nora — I’m finally making Pasta.  I’ll try to save you some Fettuccine, Linguine or Spaghetti.  This Marcato Atlas Pasta Maker works really well.

Two cups of Flour, two large Eggs and a little water was used to make all that’s pictured.

Make a well of Flour.

Add the Eggs to the center.

Stir the Eggs before or after adding to the Flour well.

Slowly start to bring the Flour into the Eggs.

Add a little water, enough necessary to arrive at a Dough consistency.

Ta – Dough… My very first Pasta Sheet.

How exciting — It’s easy when you work with a little Pasta Dough at a time.

Making the Pasta Sheet longer and thinner – A little tricky, but fun.

I was very impressed with the quality of this Pasta Maker — It was still shiny too.

I believe Fettuccine is being made, but unsure of Pasta’s subtle name/size variations.

Turning Pasta Sheets into Noodles.

Separating the Noodles.

It’s Fettuccine graffiti in the hood.

And Spaghetti graffiti in the house.

Straightening out our act.

‘Make Homemade Pasta’ can finally be checked off the list.  Next it’ll be Tortillas.

Boiling Water was awaiting the Spaghetti.

And a pre-made Marinara Sauce was heated and ready.

I boiled the Noodles a couple minutes, drained ‘em and added Sauce and shaved Parmesan.

All went so well!  I pre-laid parchment everywhere before starting, which helped.

Noodles ready for future Sauce action — An Ala Limone from Cook’s Illustrated stands by.

Here’s the recipe used to make the above and here’s how to freeze the leftovers.

Rao’s was on Top Chef tonight — As previously reported, we LOVE their Meatballs and will (most likely) never make another.  The above photo is hanging on the wall at Rao’s Caesars Palace.  When we visited, we met Bubbles who you might see there.  If so, please say hello.

Wish I was at this table – Learn more about Rao’s here.

A good friend brought Tapenade to a party I had last month and left the leftovers, which I LOVED having the next day.  It tasted and looked like it was from a restaurant.  Her husband made it and I finally got the recipe (kinda).  No measurements, but I understand.  Prepare it to taste.  He simply wrote — Two kinds of Olives, Garlic (not powdered), Olive Oil, Salt, Pepper and Italian Seasonings.  For the Italian Seasonings, I used Oregano and Basil.

I think mine (pictured) tasted like his, but I’ll have to find out if he adds more “Italian Seasonings” than Basil and Oregano.  At first the above Tapenade had too many Green Olives in it and then I overcompensated a bit with the Black Olives.  Overall, I learned that good Tapenade can be made in an instance with items always on hand.

Top Chef All-Stars starts this Wednesday, December 1st on BRAVO — Bravo to that!  Here’s the contestant line-up, which includes Fabio Viviani from Season 5.  He has a restaurant in Moorpark, California — Café Firenze, where Bonnie, our traveling Guest Blogger recently dined.  She raved about her experience, thus we’re certainly rooting for him.  Other Top Chef All-Star picks will be selected after first airing.  Until then, Bonnie reports about her meal by Fabio.  I think she’s in love.  I sure wish she’d get a camera, as her Fabio photo and most didn’t turn out.  Nonetheless, I appreciate the report and wish I’d been there.  Go Fabio!

Fantastic Food, Fun & Fabio. Fabulous!  That’s how I would sum up our dinner Saturday night at Café Firenze in Moorpark, California.

BRAVO TV’s Top Chef Runner-Up and upcoming Top Chef “All Star” contender Fabio Viviani was on hand to greet us and, after spending several hours at his restaurant, I can assure you that you will not be disappointed. While he is just as charming off the screen as he is on it, it is his food that truly stands out as exceptional.

In fact, the five course tasting menu that Fabio designed especially for us was magnificent, but since we let him use his own discretion rather than ordering from the menu, I can’t remember every detail.  There were three appetizers, including a silky smooth Imported Burrata Mozzarella, a pasta with homemade Duck sausage and a pancetta wrapped Jumbo Shrimp filled with gorgonzola cheese.  I think the latter was the best shrimp I have ever eaten.

The entrée consisted of grilled Colorado Lamb with braised pistachios – a truly unique combination of flavors – and the desert was something so creamy and luscious that all I can remember is how delicious it tasted, rather than its name.

And dinner was a lot of fun too, thanks to bartender Damiano Carrara. What’s with all the charming Italian men at Café Firenze?  I don’t know, but Damiano’s accent and prowess with a bottle — ala Tom Cruise in “Cocktail” – was quite the show.  His signature cocktails, one made with 2 Nite Vodka from Italy and the other with pomegranate were the perfect accompaniments to our tasting menu.

At this point I probably have convinced you about the food, but I have to inspire you with the interior design as well.  Naturally, everything has been imported from Italy (Firenze is the town where Fabio was born) and no detail was spared.  So don’t forget to check out the coffered ceilings and stunning chandeliers.

Moorpark isn’t exactly known as a dining mecca, so Fabio’s restaurant stands out as an exceptional experience.  I can’t wait to go back!  Good luck on Wednesday night, Fabio, I will be rooting for you.

(Note that what we had is very similar to what is called “The Chef’s Table” where you get five courses paired with either wine or martinis to compliment each dish for $75 each or five courses without alcohol for $50 each.  We loved this innovative concept.) 

by Bonnie Flamm, Guest Blogger, Interior Designer, Writer

Be sure to make dinner and/or lunch reservations this week in Orange County.  Restaurant Week is happening now through Saturday.  You can learn more about it here.  In celebration, we attended its Kick Off Party at Prego Ristorante in Irvine.

We enjoyed seemingly endless appetizer platters, Coppola Wine, Agave Tequila and Sobieski Wodka (Polish Vodka).  I had not been to Prego in years.  The service and food was as good as I remember.  We didn’t fall in love with the Kick Off Party appetizers, but our subsequent Three Course Meal for $30 was fantastic.

All were on stand by ready to serve food and drinks — Love that!

I enjoyed the Coppola Wine, while my guest had the Wodka.

As soon as one appetizer platter ran out, Prego staff brought out another.

Jill-FM Radio (92.7) DJ was playing great tunes for the crowd. 

Important people were being interviewed — I don’t know who.  It was a Sunday and I don’t get paid to know, hahaha.  The dining room is beautiful at Prego and the bar is larger than it used to be.  The dessert cart is also pictured below.

After the party, we took pleasure in Prego’s Three Course Meal, which includes a Glass of Wine.  It’s an amazing deal for $30.  And I was thrilled to see Carpaccio Cipriani as an option for the First Course.  I was sold on that alone. 

For the Second Course I had Risotto Mare with Arborio Rice, Shrimp, Scallops, Manila Clams and Black Mussels, and my friend had Costata Di Bue, a Mesquite Grilled Rib Eye Steak with Potatoes and Sauteed Vegetables.  Both meals were excellent, especially the Rib Eye and the Sauce that tops it.  Unfortunately the photo didn’t do it justice, thus it’s not posted.

And dessert includes a choice between Tiramisu and Torta Di Limone.  We got one of each.

We love Orange County Restaurant Week FOOD and prices — As previously mentioned, it’s the best time to dine out in the OC.  Eat now before it ends.

Join OC Foodies to stay on top of the latest Orange County food and restaurant news.

We finally got into Rao’s!  Obviously not Rao’s original Harlem location, since the wait is two years to never to get in, and California is a bit too far for a New York dinner reservation.  However, during our recent trip to Las Vegas we had lunch at Rao’s Caesars Palace.  We already booked dinner reservations elsewhere, but knew we had to make time and room for Rao’s Meatballs too.

We have Rao’s Cookbook and consider their Meatballs to be one of our favorite recipes.  We’ve made them on a few occasions, thus had to try the actual Meatballs at the restaurant.  They were equally amazing as expected and we are so happy to have the recipe.

The pictured dining room is a replica of Rao’s original location with handfuls of tables.  Fortunately Rao’s Caesars Palace built two identical dining rooms to offer more people the Rao’s experience, since most of us will never know the magic of Rao’s Harlem.

Rao’s outdoor patio is just steps away from Caesars Palace’s happening swimming pools, where we polished off our stiff Cadillac Margaritas.  We also had the pleasure of meeting Bubbles (pictured below), a special Host at Rao’s.  We first saw him sitting at the end of the bar and knew he was a kool kat.  For some reason we b-lined to him wanting to know his story, and was somehow transported to New York during our interesting conversation.  We initially didn’t know he was/is with Rao’s and now we’re excited to send our signed, framed photo (as instructed) to be hung amongst all the remarkable, nostalgic photos decorating their walls.  We’re honored and delighted to be a part of it.  Thanks Rao’s and Bubbles.

* The unrelated frog painting was approved as an entry into the OC Fair’s Fine Arts Category and was painted by my talented Niece Bailee of Kids in the Kitchen.  The frog’s eyes match the colors in the Rao’s photograph and both were on the table – Plus it looks cool and we always want to promote the fabulous Fair, as seen by Chef Lexi’s entry here.

Upon each visit to Maggianos Little Italy, we’re amazed that they’re always so busy.  They still pack ‘em in and we know why — Large portions, excellent Italian food, nice atmosphere, Sinatra music and great service.  This time we tried a couple new dishes, starting with the Pepperoni and Arugula Flatbread Pizza (above).  It’s a seemingly simple appetizer, but very tasty.  We’ll definitely get this appetizer again.

We also enjoyed the Veal and Mushroom Ravioli Al Forno, a Gnocchi and Shrimp Special, Sauteed Spinach and Strawberry Shortcake.  As usual, all dishes were fantastic.  We’ve never been disappointed after dining at Maggianos.  Click here to view other meals we’ve enjoyed in the past.

As previously noted, it’s highly recommended that you make reservations, if you don’t want to wait too long.  Even with reservations, we waited 20 minutes, which is fine with a Glass of Wine in hand.  Without reservations, the wait could be a couple hours on some nights.

In AAA‘s Westways Magazine, Al’s New York Cafe in Costa Mesa was recently named one of the “Best Cheap Eats”  in Southern California, and most on Yelp rave about it too.  We tried their Pepperoni Pizza and unfortunately thought it was a bit too greasy for us.*  We might be a little too CPK.  We’ll try a couple of Al’s other specialties next visit.

* We’re not grease snobs – Pizza photo was taken after blotting.

One of our longstanding favorite restaurants in Costa Mesa is Maggiano’s Little Italy.  It’s even better now that it has taken over the former Corner Bakery portion of the restaurant and built a much needed Bar and wait area.  It was way too small before and Maggiano’s gets busy.  Without reservations last Friday, we almost waited an hour and a half.  You can make reservations on their website or directly through Open Table – It’s highly recommended.

During this visit, dare I say that I had the best tasting appetizer in my life?!  It’s quite a statement, but Maggiano’s Grilled Steak Bruschetta is amazing.  It’s made with a Gorgonzola Fondue that’s topped with slices of Steak, Red Onions, Spiced Walnuts and Fresh Spinach.  The combination is superb and the Steak is tender.  This appetizer in on their “Eat A Dish for Make-A-Wish” special menu, whereas when you order from it Maggiano’s makes a donation to the Make-A-Wish Foundation in your honor.  It’s truly a win-win situation.

We also enjoyed the Chicken & Spinach Manicotti (above) and the Italian Boneless Short Ribs (below) that’s served with Roasted Butternut Squash, Chard, Sun Dried Tomatoes, Garlic Herb Cheese & Couscous.  Both were terrific at the restaurant and for leftovers.  The portion sizes are always generous, which is another thing we love about Maggiano’s.

And had to have the Dessert Sampler too — All that you see is baked in house.  What a treat!

Note: Click HERE to view more dishes enjoyed at Maggiano’s Little Italy.

I made French Toast with the last slice of Panettone.  It’s not the best photo above, but the Panettone French Toast Recipe is a good one.  It’s a taste combination of Bread Pudding and French Toast, if that makes sense.  I often like adding citrus zest to recipes, thus appreciate the Orange Zest in this French Toast.  And now I’m truly a Panettone lover — I want more.  After all these years, I didn’t know this traditional Italian Sweet Bread was so delicious.

And the winner of the Giant Panettone, plus Bauducco’s amazing Panettone with Hershey’s Milk Chocolate Chips is… Kat Foster.  Congratulations Kat!  We’ll be contacting you shortly to learn where to send your prize.  Thanks to all who entered.  We wish we could have given another Panettone to Vic, Alexis, Kathy and Jade for their diligent entries and touching stories.  We sincerely appreciate all. 

NOTE:  Nibbles of Tidbits always draws its contest winners fair and square, which is out of a hat, box or jar of folded names of all who entered.

To become a “Bertolli Influencer” at the Foodbuzz Blogger Festival, it was required that applicants submit a MENU using Bertolli products — One Appetizer and One Entree.  Bertolli and Foodbuzz have teamed to offer a brand scholarship program to provide (10) Featured Publishers with free airfare and transportation to/from the festival, and accommodations for (2) nights in the heart of San Francisco.  Please pick me.

Pictured HERE is the 2nd Course of my Bertolli Tasting Menu.  As an entry, I proposed the following:

1st Course (Appetizer): Melt in your Mouth Meatballs with Bertolli’s Fire Roasted Tomato and Cabernet Sauvignon Sauce w/ a Garlic and Extra Virgin Olive Oil Crostini.

2nd Course (Entree): Roasted Asparagus and Red Peppers tossed with Penne Pasta and Bertolli’s Garlic Alfredo Sauce with Aged Parmesan Cheese and Pine Nuts.

Although I propose the use of Bertolli’s “Garlic” Alfredo Sauce, the original was substituted here, since the other wasn’t available at the store I shopped. Instead I roasted a bulb of Garlic in the oven and mixed in a few cloves.  All was a flavorful combination.  The (10) winners should be announced tomorrow, then Foodbuzz readers will vote for the top (3) menus to possibly be prepared at the festival — My fingers are crossed.

UPDATE 10/22/09:  Unfortunately I didn’t win this one, but you can review the winning menus here.  Thanks for the opportunity Foodbuzz and Bertolli.

This is a good Sandwich and the Bread is excellent for it.  We stopped in for a quick Italian Torpedo from Quiznos.  It’s only $4 — Love that.  And since I walk by a Quiznos a few times a week, I was bound to try one at some point.  It’s thinner than I thought it would be, which I liked.  And it’s made on very soft Ciabatta Bread, which makes a Toasty Torpedo tasty.  We highly recommend it.