I don't often find myself in Brooklyn. Like many of my fellow New York City residents I find travel within the city dramatically tedious. When I had a car, I would think nothing at all of jumping in and driving off 45 minutes for a pizza I loved or two hours to see the ocean, but, for some reason, when those travel times are inflicted via public transport I become suddenly whiny and lazy and unbearable. I don't think I'm alone in this, though I know many people in New York who lean the other way, and will happily use our wonderful subway and bus systems to schlep all over, smiling all the while - it takes all kinds I guess.
Because of this, when I do find myself in Brooklyn I try to make the most of it. I've been dying to go to Al Di La forever, and this time we ended up there accidentally (an hour and fifteen minute wait at Franny's drove us to, I think, a happier choice). I can say, without reservation, that this was one of the best dinners I have ever had. I enjoyed myself and my food measurelessly. I was so busy devouring my dinner the thought of taking pictures never ever crossed my mind, so there will be no review with photos here. I do, however, have another little treat for you.
While we were waiting for our table in Al Di La's little wine bar, (adjacent to the main restaurant and sharing a kitchen), we ordered some snacks to tide us over. Bruschetta with fresh ricotta and mint was divine and spicy fried chickpeas were addictively tasty, but the rosemary roasted nuts immediately vaulted up my favorite foods list and into the top ten. I had to have them again, not only once but many times. I was like Wayne with that white guitar, and, if they'll let me, I will totally play Stairway to Heaven on their salty, spicy, herby goodness.
Rosemary Roasted Nuts
Tribute to Al Di La
40 oz Mixed Nuts
1/2 cup rosemary sprigs roughly chopped
4 Tbs olive oil (ideally: rosemary infused)
1 tsp cayenne pepper
2 Tbs dark brown sugar
Salt - reserved
Preheat oven to 400.
In a large bowl toss all ingredients together. IF you bought presalted nuts do not include salt. Roast at 400 degrees for about 20 minutes, stirring often and checking for doneness. You'll know when they are done when the nuts get a little bit golden. Taste as soon as you can and, if salt is needed, add up to 2 Tbs and mix generously.
Store in airtight containers for ages...but they won't last very long.
Because of this, when I do find myself in Brooklyn I try to make the most of it. I've been dying to go to Al Di La forever, and this time we ended up there accidentally (an hour and fifteen minute wait at Franny's drove us to, I think, a happier choice). I can say, without reservation, that this was one of the best dinners I have ever had. I enjoyed myself and my food measurelessly. I was so busy devouring my dinner the thought of taking pictures never ever crossed my mind, so there will be no review with photos here. I do, however, have another little treat for you.
While we were waiting for our table in Al Di La's little wine bar, (adjacent to the main restaurant and sharing a kitchen), we ordered some snacks to tide us over. Bruschetta with fresh ricotta and mint was divine and spicy fried chickpeas were addictively tasty, but the rosemary roasted nuts immediately vaulted up my favorite foods list and into the top ten. I had to have them again, not only once but many times. I was like Wayne with that white guitar, and, if they'll let me, I will totally play Stairway to Heaven on their salty, spicy, herby goodness.
Rosemary Roasted Nuts
Tribute to Al Di La
40 oz Mixed Nuts
1/2 cup rosemary sprigs roughly chopped
4 Tbs olive oil (ideally: rosemary infused)
1 tsp cayenne pepper
2 Tbs dark brown sugar
Salt - reserved
Preheat oven to 400.
In a large bowl toss all ingredients together. IF you bought presalted nuts do not include salt. Roast at 400 degrees for about 20 minutes, stirring often and checking for doneness. You'll know when they are done when the nuts get a little bit golden. Taste as soon as you can and, if salt is needed, add up to 2 Tbs and mix generously.
Store in airtight containers for ages...but they won't last very long.
I served them up with the crunchy rosemary sprigs intact. We had quite a crowd over on Saturday and the poor nuts didn't stand a chance.
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