Bella’s Restaurant – Loveland, OH

On By greg@kandflivingIn Eating Out, Photo Gallery, Uncategorized3 Comments

New development in a small older downtown is often met with a lot of resistance.  When a new retail/residential complex came to Loveland last year, we were hopeful that there would be some great benefits to all the construction and mayhem – Bella’s was it!  Situated in the “Sweetheart of Ohio”, this new downtown Loveland Italian eatery is a block from the Bike Trail and on the first level of the new Loveland Station development.  With indoor and outdoor seating, along with an ample outside covered bar, there’s an atmosphere to please everyone.  The modern and simple interior is comfortable and fairly casual.  You could easily stop in while running errands in shorts and a t-shirt or dress it up a bit and enjoy a night out.  Either way, you’ll love the food and great selection of wine and beers.

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There was a short wait on a Tuesday night – encouraging for a new place.  We selected a glass of wine and one of the 20 beers on tap and were seated within 15 minutes.  There’s a great selection of traditional Italian appetizers – nothing out of the ordinary, but plenty of choices.  We started with Stuffed Mushrooms which were filled with sausage and provolone and served on their house-made marinara.  They were perfect bites, had just the right amount of stuffing and perfectly complimented by the sweet acidity of their house red sauce.

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The selection of entrees varies from a selection of homemade pastas, traditional meats, sandwiches and a a daily special.  Everything coming from the kitchen looked delicious.  Although food wasn’t coming out at a fast pace, I’m sure they’re still adjusting in their opening weeks.  We ordered the Fettucini Alfredo with Shrimp and the Chicken Saltimbocca excited to try some classics from Italy.  As expected, it took quite some time to get our food, but the service was good and the atmosphere relaxing for conversation and drinks.  My wife loved the Saltimbocca which was served on top of creamy polenta.  It was juicy, salty, caper-y and very good.  The polenta was a little stiff, but had good flavor.  Overall a very solid dish.  My fettucini was fresh with beautifully made pasta and a rich alfredo.  It was a little heavy on the butter, but overall rich and creamy.  Perfectly pink tender shrimp were abundant and delicious as well.

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If you’re in the area and looking for something beyond chain Italian restaurants, I highly recommend coming here.  They’re figuring some things out still, but I’m confident this place will get better and better.  Stop by and sit at the outside bar for a few small plates and cocktails or plan a dinner out with friends.  Currently only serving dinner, I hope they open for lunch hours soon as well.  There’s something for everyone at this new local hotspot though – so don’t delay getting here!  I’m excited and optimistic for their success – read more about them and view their menu at bellasloveland.com.

Twice-Cooked Herbed Potatoes

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Looking for something different to do with your starchy friends?  There are a million ways to boil, roast, mash and fry them, but they can also get boring.  By cooking these twice you get the best of the creaminess along with a crispier outside all wrapped in the aroma of fresh herbs.  They couldn’t be easier, but you’ll impress with this twist on the plain ol’ spud.

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TWICE-COOKED HERBED POTATOES

Ingredients

  • 24 Small Yukon Gold Potatoes, Washed
  • 3-4 Tbs Extra Virgin Olive Oil
  • 1 1/2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Fresh Thyme, Chopped
  • 1 Tsp Fresh Parsley, Chopped
  • 1 Tsp Fresh Rosemary, Chopped

Instructions

  • Place washed potatoes in a large pot and cover with water.
  • Place on stove over medium-high heat and bring to a boil.  Cook for 20 minutes or until fork tender.
  • Remove from heat and drain potatoes in a colander.
  • Place potatoes on a large baking sheet and smash each one with a fork until about half of its original thickness.  Surface should be uneven – this helps to hold all the goodies!
  • Drizzle smashed potatoes with olive oil.  Sprinkle evenly with salt, pepper and herbs.
  • Bake in a 450 degree oven for 20 minutes or until tops are golden brown and slightly crispy.  Serve immediately!

Want to amp up the flavor?  Try using truffle salt for an earthy addition you’ll love.  Again, there’s no rocket science here, but I think these are a welcome diversion from the norm.  They’re great hot out of the oven, but can also be eaten as a cold appetizer with dijon mayo (1 Tbs dijon mustard to 1/2 Cup mayo) or garlic aioli dipping sauce.  Either way, get them in your mouth and fast – they won’t last long!

Savory BBQ Rub

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized1 Comment

The secret’s out – I love to barbecue!!  Whether I’m cooking at home or eating out, I love wings, brisket, ribs and all manner of meats seasoned with dry rub.  There are tons of great varieties available in stores and online and I use lots of them. (people tend to give them to me as gifts – awesome, right?!)  I have a few favorites that I’ve talked about before, but I also like to make my own.  Try the all-purpose rub below for a perfect blend of sweet-savory-spicy.  There’s a depth of flavor with maybe a few surprises in the ingredients, but the overall flavor is reminiscent of really great BBQ potato chips.

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SAVORY BBQ RUB

Ingredients

  • 1/4 Cup Light Brown Sugar
  • 2 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 2 Tsp Sweet Smoked Paprika
  • 1 1/2 Tsp Granulated Garlic
  • 1 Tsp Onion Powder
  • 1 Tsp Ground Thyme
  • 1 Tsp Ground Mustard
  • 1/2 Tsp Ground Ginger

Instructions (not really necessary)

  • Combine all ingredients in a bowl and mix thoroughly.
  • Rub desired cut(s) of meat on all sides and allow to marinate for 30 minutes before grilling, smoking or baking.

It’s not complicated, but this recipe turns out some great BBQ.  The amount above is enough to cover a 5 lbs. brisket, but you can multiple the recipe for greater quantities of chicken, ribs, etc.  It’s also a great basic recipe that you can add or exchange ingredients to develop your own flavor profile.  Like it hot?  Use hot paprika and cayenne.  Like a little more savory?  Use rosemary or oregano.  Want some southwest flair?  Try adding chili powder and cumin.  Have fun with it and share any of your great ideas.  Mostly, just fire up the smoker and dig in!

Fireweed Whiskey – Glacier Distilling

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Ten years ago, you would never have imagined that you would be able to sample craft spirits along with craft beers on your travels.  The movement has exploded though and we are all benefiting from thoughtful and creative distillers making some excellent locally-produced spirits.  On our trip to Montana, I had the chance to taste Fireweed Whiskey and was pretty impressed with it.

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Back in 2009, some local wannabe moonshiners came up with an awesome idea to take up distilling in Coram, MT.  Thank God the founder has a North Carolina soul that had a taste for shine and decided to make whiskey!  Fireweed is a blend of locally produced whiskey aged in charred oak barrels and mixed with local Montana Cherry Brandy.  The result is a glorious blend of spicy, sweet, rich and smokey.  Now, this is not the smooth undertone of a typical bourbon.  It has the bite of moonshine, but a great mouthfeel and smooth finish.

I had both an Old Fashioned and a splash of coke in two cocktails and both were excellent.  I sure would have liked to try their gin and rye, but we ran out of time!  I definitely recommend getting your hands on some of the Fireweed though – these guys are really onto something.  Check out more at glacierdistilling.com.

Full Sail Brewing – Session Lager

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When we lived in the Twin Cities, we had all kinds of fantastic local beers.  We also took advantage of great distribution of beers from the northwest that don’t make it to Ohio.  One of my favorites was Session Lager from Full Sail Brewing.  From the throwback label to the chubby bottles, this beer had me from hello.

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I know Session is a weird name for a beer considering it’s a genre, but let’s look past that.  The Session family is quite large now with varieties like Black, IPA, Wheat and Cream Ale.  The beer that started it all though was the red-labeled Lager.  It’s a great pilsner with a pedigree to match – it’s won more than 20 gold medals!  Imagine yourself on a hot day in the yard or at a summer clam bake, you want a cold refreshing beer to cool your palate and still taste like something.  Session is ridiculously light, but full of flavor.  You get great aroma from the start, rich malt in the middle and a crisp finish.  At 5.1% ABV, I don’t know why you’d drink any pedestrian “whatever light”.

Now, I nearly cried when they stopped distributing in Ohio.  However, I took full advantage of access while I was in Montana.  Ask your local merchant if it’s available or check out their website at fullsailbrewing.com.  If you’re lucky, you’ll find a dozen you can cover in ice and relish a warm summer afternoon – dig in!!

Great Northern Brewing Wild Huckleberry Wheat

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One of the best parts of traveling is tasting local beers.  And when you’re in Montana in summer, huckleberry everything is available.  What a find to stumble on Great Northern’s Wild Huckleberry Wheat Lager!  I’ll admit, we bought it because my wife likes this genre of fruity wheat beers.  It’s didn’t take much to convince me though once I tried it!

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Brewed in Whitefish, MT with pure glacier water, Great Northern brews some fantastic beers.  This light and refreshing lager is made with northwest hops and local huckleberry juice.  Now, while we thought huckleberries sounded exotic, they’re really just wild blueberries.  Nevertheless, they’re delicious in everything – including this beer.  Just a hint of hops gives some body not overwhelming the flavor.  You get a good dose of wheat, the perfume of huckleberries and a slightly sweet finish.  It’s fruity without being dessert-y, if you get my drift.  It’s only 4.7% ABV and proved to be a perfect after-hike sipper.

If you’re in the northwest or can find it locally, give this one a try.  It pairs well with chicken, fish, pasta, sunshine and fresh air!  These brewers hit a home run though.  Check out their website for more details and availability at greatnorthernbrewing.com.

‘Nell’s – Many Glacier, MT

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Spending three days in Many Glacier, MT was an awesome experience.  We hiked and explored more than I thought possible – and boy did those busy days leave us hungry!  Given there aren’t many options in the heart of this National Park, we were fortunate to eat several times at ‘Nell’s.  Grinnell Glacier is at the center of the park and is the namesake of this full-service joint located at the General Store and Office for Swiftcurrent Motor Inn.  Both the Glacier and the restaurant are named for George Bird Grinnell, an early American conservationist and explorer.  It’s only fitting that you explore some of the great dishes here!

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A newly remodeled space with ample seating and a long counter for dining as well, it’s comfortable and spacious.  It’s also at a trailhead, inn and campground so there’s almost always a wait.  Thankfully, there’s a good selection of domestic and craft beers and a big porch for recounting stories from the day.  Our first night there, I had the mac-n-cheese with grilled chicken.  Nothing unusual here, but it was creamy and delicious.

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Breakfast selections here are abundant as well ranging from continental choices, smoothies and full-fledged “explorer breakfasts”.  On the day of our 10-mile adventure, I sampled a perfect sausage gravy and biscuits with fried potatoes, eggs and crispy local bacon.  Can I get an Amen??

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Our last dinner was by far my favorite meal.  Local lake trout with butter, capers and almonds was the star of the show.  It’s hard to say that considering the delicious roasted beets with micro greens and the best roasted cauliflower I’ve ever had!  Honestly, this is a dinner worthy of any fine restaurant around the country – only here, you’re surrounded by gorgeous snow-covered mountains.  The execution was perfect and impressive considering the whole place is staffed by a seasonal crew.

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You’re not going to get fast service here, but relish the time it takes and enjoy the scenery.  Make ‘Nell’s the bookends of your daily outdoor activities while you’re in the park and I guarantee you’ll find yourself ready for whatever’s next – be that a short walk to see moose in the lake or a few pages of a book before your head hits the pillow.  You can find the details at ‘Nell’s – dig in!!

Watermelon Salad

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The typical watermelon salad is easy and delicious, but my wife doesn’t like tomatoes.  I know, it’s a crime against humanity!  I substitute peaches in this version for a great textural and flavor contrast.  Try this light flavorful salad for your next picnic or with a simple grilled dinner at home.

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WATERMELON SALAD

Ingredients

  • 1 Small Watermelon – About 4 Cups
  • 2 Peaches, Peeled & Diced
  • 4 Ounces Feta Cheese Crumbles
  • 2 Tbs Fresh Mint, Chopped

Instructions

  • Dice watermelon into 1-inch cubes and place into a large bowl.
  • Peel and dice peaches into 1/2-inch cubes and add to watermelon.
  • Sprinkle in feta and mint and stir mixture to combine.
  • Chill for 1 hour minimum and serve immediately.

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The perfect combination of sweet and crisp watermelon, soft and slightly tart peaches, salty feta and bright fresh mint make this an explosion of flavors!  Enjoy the taste of summer with this feast for the eyes and taste buds – dig in!!

Quick Pickled Veggies

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We wait and wait all year for our gardens to mature and the farmers markets to yield summer’s biggest bounty and then all of sudden – it’s time!!  It only lasts a little while in our part of the country and we have to take advantage of all the fresh produce while we can.  When you have a ton of veggies, try making quick pickles for a twist on grilled, baked, broiled, fried and sautéed garden treats!  There’s endless possibilities and a super easy process for you to start from.  Below are three of my favorites – the ingredients are slightly different for each, but the process is exactly the same for all three.

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SWEET PICKLED ONIONS & RADISHES

Ingredients

  • 1/2 Large Sweet Onion Sliced
  • 8 Radishes – 1/4 Inch Slices
  • 1 1/2 Cups White Vinegar
  • 1/2 Cup Water
  • 1/2 Cup Sugar
  • 1/2 Tsp Red Pepper Flakes
  • 2 Tsp Pickling Spices

GARLIC DILL PICKLES

Ingredients

  • 8 Small Cucumbers – 1/2 Inch Slices
  • 1 Cup White Vinegar
  • 1 1/2 Cups Water
  • 4 Large Cloves Garlic, Peeled & Slightly Crushed
  • 1 Small Bunch Fresh Dill
  • 1 Tsp Sugar
  • 1 Tbs Kosher Salt
  • 1/2 Tsp Red Pepper Flakes

PICKLED BANANA & SERRANO PEPPERS

Ingredients

  • 6 Banana Peppers – 1/2 Inch Slices
  • 8 Serrano Peppers – 1/2 Inch Slices
  • 1 1/2 Cups White Vinegar
  • 1 Cup Water
  • 2 Tsp Sugar
  • 1 Tbs Kosher Salt
  • 1 Tsp Pickling Spices

Instructions (For All 3 Varieties)

  • Place sliced vegetables into a wide-mouth quart-size canning jar or similar container.
  • In a small saucepan, combine remaining ingredients and bring to a boil.  Salt and sugar should be dissolved and you’ll smell the spices.
  • Allow mixture to cool slightly – about 10 minutes.  Then pour mixture over veggies in the jar.
  • If there is not enough liquid to cover veggies, add a few ice cubes to fill the rest of the space.  It will also help with the cooling process.
  • Allow jars to cool for 20 minutes.  Then screw on lids and place in the refridgerator for at least 24 hours.
  • Eat and enjoy for up to two weeks.

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Again, this process is basic and easy to execute.  You can buy pickling spice in several markets, but I love the mixture from Penzey’s Spices.  Click on the link to check it out along with their huge selection.  Can’t find pickling spice?  Try using a combination of bay leaf, mustard seed, coriander seed, cinnamon, allspice, star anise, peppercorns, and cardamom.  As I said before, you can use all kinds of flavor combinations depending on your preference.  Some of you will probably want more salt in each of these recipes, but give it a try and let me know how it goes.

These recipes are great for veggies to top your salads, on sandwiches or as accompaniments to a great charcuterie and cheese plate.  Heck, just snack on them with a few cold beers – how could you go wrong??  Good luck, enjoy summer’s bounty and happy pickling!!

Hop Nosh Tangerine IPA

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The Great Salt Lake and Mormons aren’t the only things that put Salt Lake City on the map.  Uinta Brewing definitely puts a gold star on the city with a great variety of craft brews.  If you’re an IPA lover, you’ve probably had the Hop Nosh before.  However, the “cousin visiting for the summer” in the Hop Nosh family is Tangerine IPA.  Amber in color with a thick head, you want to pour this one in a glass to take full advantage of the aroma and flavor.  With the addition of tangerine, the beer has a light citrusy aroma and taste up front.  Don’t let that fool you though as this baby is still boozy at 7.3% ABV and plenty hoppy as well.  It’s kind of like a sweet kiss followed by a punch in the mouth with a bitter finish.  Man, do I love that scenario…for beer.

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You’re not going to sit down with a dozen of these, but two or three with a ribeye or smokey-sweet BBQ makes for a perfect summer dinner.  You’ll find at least some of these varieties available widely, check them out and sample a few.  You can learn more on their website at uintabrewing.com.  I’m a fan enough of this one to give a couple more from this brewer a try.  Pucker up and enjoy!!