Cuisine
Holiday 2014
Chesapeake Current
Priceless
TM
Local Dining & Gracious Living
Photo of La Bella Italia in Friendship by David Colburn, colburnimages.com.
Stress-Free Holiday Entertaining See Pages 6-7
Here is just a small sampling of our abundant menu! Chicken & Veal Dishes Chicken Contandina
Seafood Specialties Lunch
9.95
Chicken breast sautéed with mushrooms, roasted peppers, artichoke hearts, broccoli and spinach in a light marinara sauce, served with a side of spaghetti
Dinner
13.95
Tender calamari and little neck clam served over linguine pasta
Linguine Vongole
Chicken Marsala
8.95
11.95
Little neck clams in your choice of w served over linguine pasta
Chicken Saltinbocca
9.95
14.95
Jumbo shrimp sautéed in a spicy ma served over linguine pasta
Chicken breast sautéed with mushrooms and marsala wine, served with a side of spaghetti
Chicken breast, topped with spinach, mozzarella and prosciutto in a garlic white wine sauce, served with a side of spaghetti
Chicken Piccata
8.95
Chicken breast sautéed with capers, white wine and lemon sauce, served with a side of spaghetti
Veal Parmiginana
Homemade style. Served over spaghetti
Veal Contadina
12.95
9.95
13.95
10.95
14.95
Tender veal sautéed with mushrooms, roasted peppers, artichoke hearts, broccoli and spinach in a light marinara sauce, served with a side of spaghetti
Veal Marsala
9.95
13.95
11.95
15.95
Tender veal sautéed with mushrooms and marsala wine, served with a side of spaghetti
Veal Saltinbocca
Tender veal, topped with spinach, mozzarella and prosciutto in a garlic white wine sauce, served with a side of spaghetti
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Linguine Clams & Calam
Chesapeake Current Cuisine Holiday 2014
Shrimp Fra Diavolo Shrimp Alfredo
Jumbo shrimp in a light alfredo sauc
Linguine Mare Chiara
A medley of seafood with white or re served over linguine pasta
Fettuccine Shrimp & Sca
Jumbo shrimp and scallops in a crea served over fettuccine pasta
Linguine Mussels
Fresh mussels in your choice of whit served over linguine pasta
mari
For Pasta Lovers
arinara sauce,
allops
amy rosé sauce,
te or red sauce,
Spaghetti Puttanesca
7.95
11.95
Salsiccia Florentina
7.95
11.95
Salsiccia Napoletana
7.95
11.95
Choice of homemade tomato or marinara sauce
Lunch
10.95 8.95
Dinner
13.95 12.95
6.95
Combination of olives, capers, basil and marinara sauce
Sliced Italian sausage sautéed with spinach and roasted peppers in olive oil and garlic over penne pasta
9.95
Sliced Italian sausage sautéed in marinara sauce. Served over penne pasta
9.95
13.95
Baked Ravioli
7.95
11.95
9.95
13.95
Penne all’ Arrabbiata
6.95
9.95
11.95
16.95
Penne alla Vodka
7.95
11.95
Spaghetti della Mamma
6.95
10.95
ce, served over fettuccine pasta
ed sauce,
Dinner
Spaghetti Al Pomodoro
ms in a light marinara sauce,
white or red sauce,
Lunch
10.95
14.95
Ravioli stuffed with ricotta cheese in a light tomato sauce and topped with mozzarella cheese
Spicy marinara sauce, with fresh basil and imported parmesan cheese Mushrooms and ham, in a delicate creamy vodka rosé sauce Noodles in a delicate tomato sauce, with choice of meat sauce, meatballs or sausage
11 West Friendship Rd • Friendship, MD 20758 8.95
12.95
410-257-1062 HOURS:
Monday-Thursday 10AM-10PM • Friday & Saturday 10AM-11PM Sunday 11AM-9PM (June - August open til 10PM) Lunch Served Daily Until 3 PM Visit our three other locations: Bella Italia in Arnold Piazza Italia in Glen Burnie Bella Italia in Annapolis 1460 Ritchie Highway Arnold, MD 21012 Tel.: 410-757-3373
7710 Ritchie Highway Glen Burnie, MD 21061 Tel.: 410-590-4990
609-B Taylor Avenue Annapolis, MD 21401 Tel.: 410-216-6061
Holiday 2014 Chesapeake Current Cuisine
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Chesapeake Current Cuisine Holiday 2014
Holiday 2014 Chesapeake Current Cuisine
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Chesapeake
Cuisine
Taking the Stress Out of Holiday Entertaining
By Gwyn Novak
About the Author: A graduate of the Baltimore International Culinary College and a member of the United States Personal Chef Association, Gwyn Novak of Prince Frederick has been cooking and writing about food for more than 20 years. She has worked in numerous B&Bs, country inns, and country clubs on the East Coast. And now, as a native of Southern Maryland, she offers her special skills as owner and chef of No Thyme to Cook, to help you improve yours in the kitchen. No Thyme to Cook offers cooking classes for couples, adults and children. See their web site at nothymetocook.com for the schedule, call (443) 624.5048 or email info@nothymetocook.com.
are traditionally a time when friends and family H olidays get together to celebrate, usually over food and drink.
And if the party finds itself at your house this year, don’t stress. Here are some time and energy-saving tips that will make your party as enjoyable for you as it will be for you guests. • You don’t have to be perfect. No one expects it. Remember the saying -“Martha Stewart doesn’t live here.” Relax – let yourself off the hook. You and your guests will have more fun if you do. • Consider serving a buffet rather than a sit-down meal. They’re less work. Cocktail parties with heavy hors d'oeuvres are even easier! • Design a menu keeping in mind the type of party you’re having (buffet, brunch, cocktail, etc.) and the preferences of your guests. And then be sure to spread the work across your kitchen - in other words, don’t plan a menu that requires everything to be baked in the oven at the last minute. • Make sure you have a mixture of tastes, textures and temperatures on your menu (spicy and mild, crunchy and creamy, hot and cold). • Prepare a detailed grocery list, going through each recipe so you won’t forget anything or buy unnecessary items. • Shop well in advance of the party. • Prepare as much as possible ahead of time – freeze when possible; clean up as you go so you don’t have to face a mountain of pots and pans. • Consider using some pre-prepared items such as pie shells, party mixes and dips to save time. • Buy heavyweight, attractive paper plates and napkins. It makes clean up so much easier at the end of the evening. And of course, they’re more elegant! • Plan a food prep schedule with times detailing when dishes should go into the oven in order to be ready on time. Tape it to the refrigerator for easy reference. • Make a list of everything else you need to do to get ready for the festivities. If it’s on paper, it’s easier to remember. But there are apps that can help you do it. Too. 6
Chesapeake Current Cuisine Holiday 2014
• From that master list, make a schedule and assign yourself manageable tasks each day, so you won’t feel overwhelmed. For instance, you can decorate weeks ahead of time, start cleaning the house days in advance, and start chopping or baking the night before. • Learn how to delegate. Whether you need help cleaning up the yard, scrubbing the guest bath, or making a playlist, ask your spouse or child to pitch in so you aren’t doing it all. • Set everything up the night before so when the day of the party arrives all you have to do is to put the food and drinks out. Set the dining room table, rearrange any furniture or gather extra seating; restock the restroom with toilet paper and clean towels; and decide where to set up the bar. • Take a moment before the party starts to relax. Sit down, have a drink, get dressed or just stop and take a deep breath. • Have music playing in background. • If guests offer to bring something, let them! • Above all, enjoy your party, your guests and the holiday spirit!
Try these recipes that are both delicious and so easy to make ahead. Herb Roasted Salmon • 6 salmon fillets • Kosher salt and freshly ground black pepper • 1/2 C. extra virgin olive oil • 3 Tbsp. each minced fresh dill, chives and parsley • 2 Tbsp. capers, rinsed • Pinch of cayenne pepper • 2 tsp. fresh lemon zest • 3 Tbsp. fresh lemon juice Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Season salmon with salt and pepper. Roast until firm and cooked through – about 12 minutes. Transfer to a plate or serving dish. Combine oil, herbs, capers, cayenne, zest and lemon juice. Season with salt and pepper. Pour oil mixture over salmon, tent with foil and let rest five minutes.
Chocolate Dipped Macaroons • 2 cups sweetened coconut flakes • 2 egg whites • 1/2 teaspoon almond or vanilla extract • 2 ounces semisweet chocolate • ¼ C. chopped toasted almonds Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Gently melt the chocolate in the microwave. Dip half of the cookie in the melted chocolate or drizzle with chocolate. Garnish with chopped almonds and place on parchment paper to cool. Makes 24 cookies.
Serves 6.
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Chesapeake Current Cuisine Holiday 2014
Holiday 2014 Chesapeake Current Cuisine
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