tag:blogger.com,1999:blog-62403656665711568862024-02-21T07:41:37.062-08:00Joe's ItalianFord4Dhttp://www.blogger.com/profile/09711880048460263607noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-6240365666571156886.post-61297096690132208452013-12-10T15:30:00.000-08:002013-12-10T15:31:14.636-08:00Mamma's Nutella CookiesProceed with caution, these are addictive.<br />
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<a href="http://joesitalianonline.com/">Mamma's</a> Nutella Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIJNBY8yWeluDP77mYJbbL_nbslBQizaHrwWIcO8BIPh4a2_n0ABhA4b8xw2NNHkxhpddQyRkwS9reo5qVRB6WmxpVvMfe1_fdHKHKz2AFH5cwv3-usBR5ZHQ4eOLagtP4zK3R3GAdKk/s1600/images-3.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIJNBY8yWeluDP77mYJbbL_nbslBQizaHrwWIcO8BIPh4a2_n0ABhA4b8xw2NNHkxhpddQyRkwS9reo5qVRB6WmxpVvMfe1_fdHKHKz2AFH5cwv3-usBR5ZHQ4eOLagtP4zK3R3GAdKk/s320/images-3.jpeg" width="320" /></a></div>
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1 cup butter, softened<br />
1/2 cup white sugar<br />
2 cups sifted all-purpose flour<br />
1/2 cup Nutella.<br />
<br />
<br />
Preheat oven to 375 degrees F.<br />
<br />
Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation.<br />
<br />
Bake 15 to 20 minutes or until golden brown at the edges.<br />
Remove from oven, wait 5 minutes and fill indentations with nutella.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-2432889675528022822013-11-16T05:34:00.000-08:002013-11-16T05:34:51.089-08:00Iced Pumpkin Cookies<div style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px; margin-bottom: 6px;">
We make these delicious cookies <a href="http://joesitalianonline.com/">at the restaurant</a> every year. They are delicious and easy to make at home, and they'll make your house smell like heaven!!<br />Enjoy,<br />Sonia Bertolone.</div>
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ICED PUMPKIN COOKIES RECIPE</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK1PpqKJjLlVYSvOyrKpSwI_jqY6Vv43XIyi3XZHGSTKR9hE2da2ief1ZMDexOmEhsIpJrSm2qF6tbpsmLvSK7orxMlakb1L9VhI4j8QlOu5j6uQAau_D-ocrBNlEd9jEMCLnIP2j_vA/s1600/1457562_10152006209908769_507661884_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUK1PpqKJjLlVYSvOyrKpSwI_jqY6Vv43XIyi3XZHGSTKR9hE2da2ief1ZMDexOmEhsIpJrSm2qF6tbpsmLvSK7orxMlakb1L9VhI4j8QlOu5j6uQAau_D-ocrBNlEd9jEMCLnIP2j_vA/s1600/1457562_10152006209908769_507661884_n.jpg" /></a><br />INGREDIENTS:<br />2 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda2 teaspoons ground cinnamon<br />1/2 teaspoon ground nutmeg<br />1/2 teaspoon ground cloves<br />1/2 teaspoon salt<br />1/2 cup butter, softened<br />1 1/2 cups white sugar<br />1 cup canned pumpkin puree<br />1 egg<br />1 teaspoon vanilla extract</div>
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2 cups confectioners' sugar<br />3 tablespoons milk<br />1 tablespoon melted butter<br />1 teaspoon vanilla extract</div>
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DIRECTIONS:<br />1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.<br />2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.<br />3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.<br />4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6240365666571156886.post-40477346111061051572012-11-06T11:42:00.000-08:002012-11-06T11:42:10.918-08:00Joe's Italian Bucatini all'Amatriciana<script type='text/javascript' src='http://WBMA.images.worldnow.com/interface/js/WNVideo.js?rnd=580844;hostDomain=www.abc3340.com;playerWidth=600;playerHeight=380;isShowIcon=true;clipId=7922067;flvUri=;partnerclipid=;adTag=Station%252016;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript;controlsType=fixed'></script><a href="http://www.abc3340.com" title="ABC 33/40 - Birmingham News, Weather, Sports">ABC 33/40 - Birmingham News, Weather, Sports</a>
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<br />
<div id="WNStoryHeader">
<h3 class="">
<br /></h3>
<em class="wnDate">Posted:
Nov 05, 2012 7:35 AM CST
</em>
<em class="wnDate">Updated:
Nov 05, 2012 7:35 AM CST
</em>
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<div class="byline">
By Samantha Russell</div>
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<strong><span style="text-decoration: underline;"> INGREDIENTS</span></strong><br />
1 cup cubed pancetta<br />
1 cup thinly sliced white<br />
26 oz Italian strained tomatoes<br />
1/4 olive oil<br />
1 cup heavy bodied red wine<br />
2 tbsp red pepper flakes<br />
1 tbsp black pepper<br />
Salt to taste<br />
2tbsp butter<br />
<br />
<strong><span style="text-decoration: underline;">METHOD</span></strong><br />
•Sauté onion in olive oil for 5 minutes<br />
• Add pancetta and sauté for 3minutes<br />
• Add red wine and reduce for 10<br />
minutes. <br />
• Add tomatoes, salt, pepper and pepper flakes.<br />
• add butter<br />
• At this point cook your pasta<br />
When your pasta is cooked in approximately 10 to 14
minutes depending on your liking - your sauce is Also reduced and cooked to
perfection. <br />
Combine pasta with sauce and top with me Parmigiano or Romano cheese.<br />
Please direct questions to<br />
<a href="mailto:Sonia.bertolone@gmail.com">Sonia.bertolone@gmail.com</a></div>
<br />
<br />
My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-6826345825569128502012-10-22T13:05:00.001-07:002012-10-22T13:08:07.372-07:00Roasted Butter Nut Squash & Sweet Potato Lasagna<div style="font-family: Georgia,"Times New Roman",serif;">
Growing up at my house, the seasons were always celebrated by the produce and foods that mamma prepared for us. She loved the fall season; winter squash, chard, pumpkin and potatoes were often her staples. Mostly, with squash and pumpkin, she prepared a hearty minestra, a thick soup full of whatever she had readily available. Sometimes though, we'd luck out, and she'd make us something extravagant, like torta di zucca con cioccolato (squash and chocolate cake) !!!!!!!!!!</div>
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Mamma was a genius in the kitchen, always using what she had at hand, always producing</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
the most amazing blend of textures and flavors. </div>
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<h2 style="font-family: Georgia,"Times New Roman",serif;">
Roasted Butternut Squash & Sweet Potato Lasagna </h2>
2 sweet potatoes<br />
1 butter nut squash (2 lbs appx)<br />
3 cups ricotta cheese<br />
3 cups mozzarella
Parmesan cheese<br />
1/2 cup fresh minced parsley<br />
1/4 cup minced garlic
2 packages Barilla (no boil lasagna)<br />
Salt<br />
Black pepper<br />
Nutmeg<br />
Roast butternut squash and sweet potatoes in oven at 375° for approximately 45 minutes<br />
Mash sweet potato and butternut squash to paste like consistency<br />
Add salt pepper and nutmeg to taste<br />
Add garlic also to taste<br />
Add parsley
Spray 9 x 13 casserole dish with Pam or any equivalent non stick cooking spray<br />
Line bottom of baking pan with lasagna sheets<br />
Add layer of sweet potato & butternut squash mixture<br />
Add layer of Ricotta cheese<br />
Add layer of mozzarella cheese<br />
Repeat lasagna butternut squash mixture ricotta cheese and mozzarella cheese layers one more time
Bake at 400° with the aluminum foil for 45 minutes<br />
Remove aluminum foil and bake for another 15 minutes<br />
Let sit for 10 minutes<br />
Serve with fresh grated Parmesan cheese <br />
<br />
<br />
Written, and produced by Sonia Bertolone-Carrillo, owner & operator of <a href="http://joesitalianonline.com/">Joe's Italian</a> in Alabaster, Alabama.Unknownnoreply@blogger.com0Alabaster, AL, USA33.2442813 -86.816377333.191161799999996 -86.8953413 33.2974008 -86.7374133tag:blogger.com,1999:blog-6240365666571156886.post-4789572347755405752012-03-27T14:19:00.004-07:002012-03-27T14:22:23.284-07:00Celebrate Easter with a Cake from Joe's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvXBl0p1ilZNSRX8-xx5v1SQlwZY7r-r5sAM5MEaE8PvLBVyJ-4yK0pyEAn1dpx-QxgYjlH_rIXlCD0z-GluAwiMQNS9FrIyw2Gwe3UiCjPunBqLUAOAHiQ8uQMpRFf-gmX6tsjnAza0/s1600/Unknown.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 236px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvXBl0p1ilZNSRX8-xx5v1SQlwZY7r-r5sAM5MEaE8PvLBVyJ-4yK0pyEAn1dpx-QxgYjlH_rIXlCD0z-GluAwiMQNS9FrIyw2Gwe3UiCjPunBqLUAOAHiQ8uQMpRFf-gmX6tsjnAza0/s400/Unknown.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5724690281340846850" /></a><br /><div>Easter is right around the corner...</div><div>We're taking cake orders !!!</div><div>205.663.4111</div><div><br /></div><div><br /></div><div><br /></div>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6240365666571156886.post-19134138558579321222012-03-27T13:50:00.010-07:002013-11-16T05:37:44.594-08:00Mamma's Famous COCONUT cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w6XbOpK9LRho84JUdRILz6e25r-sfuoEf2iXgIGDFtSSwLlUXk6bFVlv_fTDlETtH8c4fKWCR3a8m34RvbXIfpv9eM7XYm6u5Y06xLRM1LVNUS-BSBBfu0ZpEM0U6mbKv0nFVOvAVpw/s1600/DSC_0256.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5724688896680818194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w6XbOpK9LRho84JUdRILz6e25r-sfuoEf2iXgIGDFtSSwLlUXk6bFVlv_fTDlETtH8c4fKWCR3a8m34RvbXIfpv9eM7XYm6u5Y06xLRM1LVNUS-BSBBfu0ZpEM0U6mbKv0nFVOvAVpw/s400/DSC_0256.JPG" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><rr><va-3><cf114> JOE’S ITALIAN'S</cf114></va-3></rr></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><b><span style="font-family: Cambria, serif; font-size: 14pt;">COCONUT CAKE</span></b><span style="font-family: Cambria, serif; font-size: 14pt;"><qc><u></u><u></u></qc></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">(Yields 1 cake)<u></u><u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><fm><ql><u></u><u></u></ql></fm></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"> <ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">1 cup (2 sticks) butter, room temperature<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">2 cups sugar<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">4 large eggs<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">3 cups sifted flour (King Arthur’s is best) <ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">1 cup coconut milk<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">1 teaspoon pure vanilla extract<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><u></u> <u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><!--1CS--><va4><a href="http://www.blogger.com/blogger.g?blogID=6240365666571156886" name="135c0e3da9a3992b_EOS" style="color: #1155cc;"></a> Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with frosting to make a 3-layer cake.<u></u><u></u></va4></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">FROSTING<u></u><u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">2 cups sugar<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">3 cups sour cream<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">3 cups whipped cream<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">1 cup flaked coconut for top and side of cake only<ql><u></u><u></u></ql></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="color: red; font-family: Cambria, serif;"><span class="Apple-style-span" style="font-size: 19px;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">Once cakes are completely cooled, pour 1/3 of coconut rum over each one of the cakes. <u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;">Layer cakes with frosting and add flaked coconut to top and side of cake. Refrigerate.<u></u><u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"> <u></u><u></u></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span style="font-family: Cambria, serif; font-size: 14pt;"><u></u> </span></span></div>
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6240365666571156886.post-39416509895571895412012-01-20T09:40:00.000-08:002012-01-20T10:17:16.376-08:00LOVE is in the Air<span style="text-decoration: underline;"></span><div style="text-align: center;"><br /><br /><span style="font-weight: bold;font-size:180%;" ><span style="color: rgb(204, 0, 0);">LOVE</span> is in the Air... </span><br /><br /><br />Valentine's Day is just around the corner..<br />This year forget the chocolates.. and treat your love to a Strawberry cake from <a href="http://joesitalianonline.com/">Joe's</a>.<br /><br />Nothing says <span style="color: rgb(204, 0, 0);">"ti amo"</span> like one of Mamma's cakes...<br /><br /><br />9" Strawberry Heart Cake<br />$19.95<br /><br />12" Strawberry Heart Cake<br />$22.95<br /></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPbbI71TTcyTx4EzbNjWsjWqgDt8SZhceS02DX3qEkQzeeeetVnEcHRaDv1H7zDgwyDIPf_KU3n4of4YxE0XgYMQ4h5Q4_2kKrtFYH8BASHK6jlTo7RFG6QkCm5nXuDp0beGT7_dr-Qg/s1600/IMG_1825.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPbbI71TTcyTx4EzbNjWsjWqgDt8SZhceS02DX3qEkQzeeeetVnEcHRaDv1H7zDgwyDIPf_KU3n4of4YxE0XgYMQ4h5Q4_2kKrtFYH8BASHK6jlTo7RFG6QkCm5nXuDp0beGT7_dr-Qg/s400/IMG_1825.jpg" alt="" id="BLOGGER_PHOTO_ID_5699774448144673394" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4Lp_4JyiJajOh8Hq1CLBbY1sseZhKfKopTWCNKpA48T-Za_FZVnHFzBm_x1eAnYo8YHpHZ6sz1JSW0ZieluTfXKL3wULrN_jMdx8T-SK5ansbnJVktjGeL0xgdDY-l-e2ZXpeDaE0oM/s1600/IMG_1826.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4Lp_4JyiJajOh8Hq1CLBbY1sseZhKfKopTWCNKpA48T-Za_FZVnHFzBm_x1eAnYo8YHpHZ6sz1JSW0ZieluTfXKL3wULrN_jMdx8T-SK5ansbnJVktjGeL0xgdDY-l-e2ZXpeDaE0oM/s400/IMG_1826.jpg" alt="" id="BLOGGER_PHOTO_ID_5699774444559995522" border="0" /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGKXEbe7n8sK1aHLc06fbW3eoOSrnYJTmZGZgu3eu1FYkf5sA37P6bcTMQ_GPXS9XPi09Hc2eswscZCzNlhpg45nHfsq7WPrNUX0-CThZmQGMWQoW76tAcMtytZT29UMK69tKNe1Hptg/s1600/IMG_1823.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGKXEbe7n8sK1aHLc06fbW3eoOSrnYJTmZGZgu3eu1FYkf5sA37P6bcTMQ_GPXS9XPi09Hc2eswscZCzNlhpg45nHfsq7WPrNUX0-CThZmQGMWQoW76tAcMtytZT29UMK69tKNe1Hptg/s400/IMG_1823.jpg" alt="" id="BLOGGER_PHOTO_ID_5699774463717800674" border="0" /></a></div><div style="text-align: center;"><br /><span style="font-size:180%;"><span style="font-weight: bold;">call 205.663.4111 to place your order</span></span><br /><br /><br /><br /><br /></div>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.<br /><div style="text-align: center;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-6805227996114476662011-11-05T06:35:00.000-07:002011-11-05T07:00:15.273-07:00Thanksgiving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MmpbzX8eJL6G141VrQDtt7l_KCErenIkUFUwpBVx3kW087KiP4atA-QS83veZTvpHG1yPCHGUX6hMFRfozcG-g3llsO9-GQMjKRoUIoV2xfHQr4FaLwq9GZsaGdUxFHBKqzdWlOhucw/s1600/images-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MmpbzX8eJL6G141VrQDtt7l_KCErenIkUFUwpBVx3kW087KiP4atA-QS83veZTvpHG1yPCHGUX6hMFRfozcG-g3llsO9-GQMjKRoUIoV2xfHQr4FaLwq9GZsaGdUxFHBKqzdWlOhucw/s400/images-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5671506660922952642" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-size:130%;">Thanksgiving is quickly approaching...<br /><blockquote><a href="http://joesitalianonline.com">Joe's Italian</a></blockquote> will be open on Wednesday November 23rd from 8am until 9pm.<br />Order one of our delectable cakes to share with your family for Thanksgiving</span>.<br /><br /><span style="font-weight: bold;">Choose from :</span><br /><br /><span style="font-weight: bold;">• Strawberry</span><br /><span style="font-weight: bold;">• Zebra</span><br /><span style="font-weight: bold;">• Carrot</span><br /><span style="font-weight: bold;">• Pumpkin Spice</span><br /><span style="font-weight: bold;">• Chocolate</span><br /><span style="font-weight: bold;">• Banana Cream</span><br /><span style="font-weight: bold;">• Orange Dreamsicle</span><br /><span style="font-weight: bold;">• Red Velvet</span><br /><span style="font-weight: bold;">• Coconut</span><br /><span style="font-weight: bold;">• Italian Rum</span><br /><span style="font-weight: bold;">• Italian Cream</span><br /><span style="font-weight: bold;">• Tiramisu</span><br /><span style="font-weight: bold;">• Cannoli</span><br /><br />Available in TWO sizes<br />HALF SIZE feeds 10-12<br />FULL SIZE feeds 20-24<br /><br />Call the restaurant to order your cakes<br /><span style="font-weight: bold;">205.663.4111</span><br /><br /><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-58348840311590468122011-11-05T06:27:00.000-07:002011-11-05T06:34:59.872-07:00November & Gift Cards<div style="text-align: center;"><div style="text-align: center;"><span style=" font-weight: bold;font-family:times new roman;" >Joe's Gift Cards</span><br /></div><br />For the entire month of November<br />Joe's is offering a sweet deal on gift cards.<br /><br />Buy $100 worth of gift cards & receive a $20 gift card FREE.<br /><br /><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-12759265413803234812011-10-01T07:57:00.000-07:002011-10-01T07:58:23.202-07:00Joe’s Italian – All in the Family<div class="separator" style="clear: both; text-align: center;">
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<div class="author-meta">
by <span class="meta-author"><a href="http://www.shelbycomagazine.com/author/shelbyco-magazine/" title="Shelbyco Magazine">Shelbyco Magazine</a></span> </div>
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For more than 40 years, Giuseppe
“Joe” and Elvira “Mamma” Bertolone have been honing the art of Italian
cooking. The charismatic couple, whom emigrated from Italy in 1977,
owned and operated the original Joe’s Italian for 27 years in Gilroy,
California, becoming a local favorite for many diners. In 2008, their
children Sonia, Michael, and Mary Bertolone opened Joe’s in Alabaster
(and subsequently, Lucia’s in Helena), sharing the family’s love of
Italian home-cooking with us here in Shelby County.</div>
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“When you come here, you’re part of the family,” said Sonia. “Our
staff, our guests… everyone who comes into Joe’s has a place in our
family.”</div>
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Personally, I vividly remember my first encounter with Joe’s—my
husband, who is not the Italian-food fanatic that I am, had not stopped
raving about it since eating there with his mother. Thinking 6:30 would
be plenty early, we pulled up to Joe’s one evening expecting an average
weeknight dinner crowd; however the packed parking lot and line out the
door was anything but typical. I knew then that we were onto something.</div>
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As we walked inside to put our names on the list, I was overtaken by
the delicious aromas wafting out of the kitchen. Clearly, this was going
to be a meal worth waiting for. We stepped aside and I began to take in
the atmosphere of Joe’s Italian.</div>
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<br /></div>
<div style="text-align: justify;">
<a href="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes2-e1317071069726.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" class="alignleft size-full wp-image-469" height="310" src="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes2-e1317071069726.jpg" title="joes2" width="500" /></a>Almost instantly, Joe came by and
warmly welcomed us in. His still-thick accent said everything I needed
to hear. I watched him shuffle around the restaurant, greeting everyone
with a giant grin as he checked to make sure his dinner guests were
enjoying their meals. Moments later, Mamma, in her classic white apron,
came rushing out into the lobby from behind large swinging double doors.
In one hand, she had a pitcher of Sprite™, a stack of glasses in the
other. She quickly began offering beverages to those waiting for a
table, splashing in some red wine for the adults who nodded in approval.
I knew she was great—and then I had her strawberry cake. Joe and Mamma
seemed to treat the restaurant like it was their dining room at home;
like they were having a dinner party and I had gotten an invitation. Until then, I had never
felt so welcome in a restaurant.</div>
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<h2>
<span style="font-size: large;">The Family Legacy</span></h2>
<div style="text-align: justify;">
<a href="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes5-e1317071130738.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" class="alignleft size-full wp-image-472" height="341" src="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes5-e1317071130738.jpg" title="joes5" width="400" /></a>It all began in 1967. Joe Bertolone
had been living in England, where he spent much of the mid-sixties
learning the art of cooking at an Italian restaurant in London’s famous
Piccadilly Circus. Early that year, a young and lively Joe returned to
Italy for a visit with his family.</div>
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During his visit home to Liguria, Joe went into the café where the
young and beautiful Elvira was employed as a cooking apprentice. “It was
love at first sight. She was working behind the counter, so I ordered a
whiskey from her,” Joe said, his accent still heavy after all these
years. Not wanting to leave her sight, he ordered a second drink. “She
gave it to me, but said ‘Hey, take it easy’.” He knew she would be a
tough one. Joe returned to the café later that same night, hoping that
Elvira would talk to him after she got off work. Since she was still on
the clock, he had another drink while he built up the courage to ask her
out. “She said ‘no’, so I told her ‘okay, I’ll come back tomorrow.”
That is what he did. After several attempts, she finally relented to his
request and went out with him. The rest is history.</div>
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For six months, the young amorous couple maintained a long-distance
relationship, until Joe could move back home to Italy for good. Less
than a year from the day they met, he and Elvira were married and the
legacy of Joe’s Italian had begun.</div>
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<h2>
<span style="font-size: large;">Cooking Up a Plan</span></h2>
<div style="text-align: justify;">
<a href="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes6-e1317071321963.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" class="alignright size-full wp-image-473" height="493" src="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/joes6-e1317071321963.jpg" title="joes6" width="350" /></a>In 1968, the blissful new couple
honeymooned in California. They decided then and there that they wanted
to become citizens and begin their new life together as Americans. But
things of that nature do not move quickly.</div>
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Nearly a decade passed before the Bertolone’s decision to emigrate to
the U.S. became a reality. By 1977, when they finally flew into New
York City as American residents, they already had two children. “I
vividly remember being handed my green card,” said Sonia, who was just
seven when they arrived. Her brother Michael was only five. From there,
the family flew on to their destination of Gilroy, CA. “My uncle
Michael, an American citizen for years by then, owned Caesar’s Pizzeria
there,” said Sonia. Both Joe and Mamma went straight to work for Joe’s
brother at his restaurant.</div>
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Life for the Bertolones seemed to be rolling along, according to
plan; but no one could see the coming storm on the horizon.</div>
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“Mom and Dad are the two hardest working people I know,” said Sonia.
Before coming to America, the couple worked tirelessly to make sure they
had plenty for their new life. While waiting for their emigration
paperwork to finalize, Joe and Mamma ran a fresh fruit and vegetable
market in Savona, Italy, saving their money and planning for future
investments. “Dad’s got a lot of business sense,” Sonia said.</div>
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They had not been in America long when they learned the terrible
truth about their financial situation: there was nothing left.
Mismanagement of their savings by someone close to the Bertolone family
forced Joe and Mamma to face starting over from scratch, in a new
country, with two children and a new baby, Mary, who was born in 1978.
As difficult as it was, they made do. With the help of Joe’s
sister-in-law, ‘Aunt Frances’, the Bertolones were able to break ground
on their own restaurant endeavor the following year. The original Joe’s
Italian opened its doors in Gilroy, the ‘garlic capital of the world’,
in 1981.</div>
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<h2>
<span style="font-size: large;">Serving It Up Italian-Style</span></h2>
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<a href="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/Joes4-e1317071111493.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" class="size-full wp-image-471 alignleft" height="224" src="http://www.shelbycomagazine.com/wp-content/uploads/2011/09/Joes4-e1317071111493.jpg" title="Joes4" width="500" /></a></div>
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From day one, each member of the
Bertolone family dedicated much of their time to working the long hours
it takes to run a restaurant. “When Joe’s opened, I was ten and Michael
was eight, so we pretty much grew up in the restaurant,” said Sonia,
“but since she was so much younger, Mary really did grow up there.” Much
of their childhood was spent learning the ropes, preparing ultimately
for their own Joe’s venture down the road. Michael instantly took to
learning his father’s trade. “I started rolling out pizza dough when I
was eight,” he said.</div>
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Since the beginning, Joe’s has been focused on doing Italian right.
The lasagna is made from scratch in the traditional style taught in
Italy. Many dishes, such as the Spaghetti Aglio, Olio, and Peperoncino,
are inspired by cuisine in Calabria, the Southern region of Italy where
Mamma spent most of her young life. Calabrian-style dishes are simple,
yet flavorful and are characterized by a few, fresh ingredients that complement each other well. “Every day we try to improve the
dishes,” Joe said. “When we think it is just right… no way. It can
always be better.” Perhaps that is a large part of their recipe for
success.</div>
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Operating on the philosophy of cooking with fresh, quality
ingredients and providing excellent customer service in a family
environment, it’s no wonder Joe’s Italian quickly became a beloved local
landmark. A blurb on their menu circa 1985 professed this fact. It
read, “A full house every night and noon is testimony that Joe’s is one
of the most popular restaurants in Gilroy.” The success of Joe’s spurred
them to open a second location in Hollister, CA in 1986.</div>
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In 1989, Joe’s was featured in an American Folklife Center/Library of
Congress travelling exhibit entitled Italian-Americans in the West. The
research project commemorated the 500th anniversary of Christopher
Columbus’ voyage to America. According to official records, the project
was intended “to document aspects of traditional cultural expression of
Italian Americans in the western United States.”</div>
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Twice during Joe’s heyday in the nineties, Mamma and Sonia teamed up
at the annual Garlic Festival to compete against other cooks on the Food
Network show Ready, Set, Cook. “One time, we were given a banana,
couscous, a red bell pepper, and some chicken to make a meal,” Sonia
recalled. “We made a sort of sweet-and-sour style chicken. We won both
times.”</div>
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<h2>
<span style="font-size: large;">Passing It On</span></h2>
<div style="text-align: justify;">
As much as Joe and Mamma loved running their restaurant in
California, they began to feel the pull of family after their daughters
moved to Alabama. “In 2002, they came to visit out of the blue,” Sonia
said. “They bought a house in Montevallo because they fell in love with
it here.” Five years later, Joe and Mamma sold their restaurant and
retired to Alabama. Michael and his family were not far behind.</div>
<div>
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<div style="text-align: justify;">
All together again, the second generation joined forces to bring
Joe’s to Alabama three years ago. Even in “retirement”, Joe and Mamma
are always there, working and sharing their love of Italian cuisine with
guests. “We love it too much to stay away,” said Joe. Clearly, his and
Mamma’s “retirement” was not the end of Joe’s. For us, it was just the
beginning.</div>
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<i>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaste</i>r, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-64751917232298571072011-08-08T06:35:00.000-07:002011-08-08T07:07:08.263-07:00Weekly Features August 8 to August 13, 2011<div style="text-align: center;">Monday August 8 th
<br />
<br />Pappardelle Giancarlo
<br />mini-meatballs, Italian sausage & chicken medallions in our fresh tomato sauce
<br />served over wide egg noodles
<br />
<br />Ricotta Stuffed Shells
<br />in our tomato cream sauce
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<br />
<br />Tuesday August 9th
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<br />Capellini ai pomodori freschi
<br />angel hair pasta with fresh tomatoes, garlic, basil & olive oil
<br />
<br />Pollo Marsala
<br />breast of chicken saute with Marsala, mushrooms & cream, served over fettuccine
<br />
<br />
<br />Wednesday August 10th
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<br />Manicotti
<br />fresh pasta shells filled with ricotta and spinach topped with pomodoro, panna & pesto sauces
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<br />Tortelllaci alla Romana
<br />veal filled tortellaci in our cream sauce with peas and prosciutto
<br />
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<br />Thursday August 11th
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<br />Cannelloni
<br />fresh pasta shells filled with seasoned ground beef, spinach & parmigiano topped with pur bolognese & bescamella sauces
<br />
<br />Saltimboca alla Romana
<br />breast of chicken filled with a prosciutto & fontina, caper, sage sauce served over fettuccine
<br />
<br />
<br />Friday August 12th
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<br />Lobster Ravioli
<br />ravioli filled in our white wine cream sauce
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<br />Rigatoni alla Strappicciata
<br />Mamma's pot roast transformed into a creamy sauce over rigatoni
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<br />Saturday August 13th
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<br />Linguini Santa Lucia
<br />lump lobster, white wine, cream & sundried tomatoes over fettuccine
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<br />Pork Osso Buco
<br />braised with a fresh tomato veal demi glace sauce served over pesto infused mashed potatoes
<br /></div>
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<br />
<br />My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-62100900120393244022011-07-25T09:41:00.001-07:002011-07-25T15:36:05.865-07:00Feature Menu July 25 to July 30, 2011<div style="text-align: center;"><br />Feature Menu<br />July 25 to July 30, 2011<br /><br /><span style="font-style: italic;">Monday July 25, 2011</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Cannelloni</div><div style="text-align: center;">large pasta shells filled with seasoned ground beef, spinach & parmigiano, topped with our bolognese & bescamella sauces</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Ricotta Stuffed Shells</div><div style="text-align: center;">in our tomato cream sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center; font-style: italic;">Tuesday July 26, 2011</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pork Osso Buco<br />braised in a fresh tomato-veal demi glace sauce & served over pesto infused mashed potatoes<br /><br />Saltimboca alla Romana<br />breast of chicken stuffed in a prosciutto & fontina sauce saute with white wine, mushrooms & cream and served over fettuccine<br /><br /><span style="font-style: italic;">Wednesday July 27, 2011</span><br /><br />Pollo Marsala<br />breast of chicken saute with Marsala, cream & mushrooms served over fettuccine<br /><br />Capellini con pomodori freschi<br />angel hair pasta tossed with fresh tomatoes, basil, garlic & olive oil<br /><br /><span style="font-style: italic;">Thursday July 28, 2011</span><br /><br />Manicotti<br />pasta shells filled with ricotta & spinach and topped with our pomodoro, pesto & panna sauces<br /><br />Cannelloni<br />large pasta shells filled with seasoned ground beef, spinach & parmigiano, topped with our bolognese & bescamella sauces<br /><br /><span style="font-style: italic;">Friday July 29, 2011</span><br /><br />Linguini Santa Lucia<br />lump lobster, sun dried tomatoes, fresh basil, white wine & cream sauce over linguini<br /><br />Tortellaci alla Romana<br />veal filled tortellaci in our cream sauce with peas & prosciutto<br /><br /><span style="font-style: italic;">Saturday July 30, 2011</span><br /><br />Pappardelle Giancarlo<br />mini-meatballs, Italian sausage & chicken medallions in our fresh tomato sauce over pappardelle<br /><br />Lobster Ravioli<br />in our white wine cream sauce<br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-78578252365358256372011-07-18T12:32:00.000-07:002011-07-18T12:47:58.827-07:00FEATURES JULY 18th to JULY 23rd<div style="text-align: center;"><br /></div><div style="text-align: center;">Feature Menu July 18th to July 23rd</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~MONDAY JULY 18, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">LOBSTER RAVIOLI</div><div style="text-align: center;">in our white wine cream sauce with sun dried tomatoes</div><div style="text-align: center;"><br /></div><div style="text-align: center;">PENNE GENOVESE</div><div style="text-align: center;">penne pasta tossed in a tomato cream sauce with peas, onions, mushrooms & chicken</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~TUESDAY JULY 19, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">TORTELLACI ALLA ROMANA</div><div style="text-align: center;">veal filled tortellaci in our cream sauce with peas & prosciutto</div><div style="text-align: center;"><br /></div><div style="text-align: center;">RICOTTA STUFFED SHELLS</div><div style="text-align: center;">pasta shells stuffed with ricotta in our rose sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~WEDNESDAY JULY 20, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">CAPPELLINI AI POMODORI FRESCHI</div><div style="text-align: center;">angel hair pasta in a chopped fresh tomato sauce with basil & garlic</div><div style="text-align: center;"><br /></div><div style="text-align: center;">GNOCCHI DI SPINACI</div><div style="text-align: center;">gorgonzola filled spinach gnocchi in our cream sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~THURSDAY JULY 21, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">PAPPARDELLE GIANCARLO</div><div style="text-align: center;">mini meatballs, Italian sausage & chicken medallions in our tomato sauce over pappardelle</div><div style="text-align: center;"><br /></div><div style="text-align: center;">MANICOTTI</div><div style="text-align: center;">ricotta & spinach filled pasta shells topped with pomodoro, panna & pesto sauces</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~FRIDAY JULY 22, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">PENNE SALMONE</div><div style="text-align: center;">smoked salmon, diced fresh tomatoes & caramelized onion cream sauce over penne</div><div style="text-align: center;"><br /></div><div style="text-align: center;">POLLO MARSALA</div><div style="text-align: center;">breast of chicken saute with marsala, mushrooms & cream over fettuccine</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i>~SATURDAY JULY 23, 2011~</i></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Crab Cannelloni</div><div style="text-align: center;">crab & ricotta filled cannelloni topped with our cream sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Rigatoni Strappicciata</div><div style="text-align: center;">pot roast made into a cream sauce over rigatoni</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div>My name is Sonia Bertolone and I am the owner of <a href="http://joesitalianonline.com">Joe's Italian</a> in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-26767041377915102912011-07-10T16:58:00.000-07:002011-07-10T17:23:09.794-07:00Features July 11 to July 16, 2011<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkuvfBD5pIK8_FXAdjkjjruNicxxT8AD9ybCS_8aqTSPl-7OWGMAVurs8NMc74qhfh1dac6NuZSNiquFUHLCd3o95ziiUL-fZ6pdWFCcwYvD7vBjvwELnuN4iyuIlIGaMIlZVgRXeN4E/s1600/IMG_0134.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQkuvfBD5pIK8_FXAdjkjjruNicxxT8AD9ybCS_8aqTSPl-7OWGMAVurs8NMc74qhfh1dac6NuZSNiquFUHLCd3o95ziiUL-fZ6pdWFCcwYvD7vBjvwELnuN4iyuIlIGaMIlZVgRXeN4E/s400/IMG_0134.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627883654061276114" /></a><br /><div style="text-align: center;"><b>Weekly Features </b></div><div style="text-align: center;"><b>July 11th to July 16th, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Monday July 11, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~ Lobster Ravioli~</div><div style="text-align: center;">in our white wine-cream sauce with sun dried tomatoes</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~ Ricotta Stuffed Shells ~</div><div style="text-align: center;">large ricotta stuffed shells in our tomato-cream sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Tuesday July 12, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~ Pollo Marsala~</div><div style="text-align: center;">breast of chicken saute with marsala, mushrooms & cream served over fettuccine</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~ Shrimp & Andouille Ravioli ~</div><div style="text-align: center;">in our pesto cream sauce with asparagus</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Wednesday July 13, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Pork Osso Buco~</div><div style="text-align: center;">braised with veal demi-glace tomato sauce and served over pesto infused mashed potatoes</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Manicotti~</div><div style="text-align: center;">large pasta shells filled with ricotta and spinach and topped with pesto, panna & pomodoro sauces</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Thursday July 14, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Penne Salmone~</div><div style="text-align: center;">fresh tomatoes, basil & garlic with smoked salmon over penne </div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Jumbo Five Cheese Ravioli~</div><div style="text-align: center;">in our pesto cream sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Friday July 15, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Linguini Santa Lucia~</div><div style="text-align: center;">lump lobster, garlic, white wine, sun dried tomatoes and cream over linguini</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Cannelloni~</div><div style="text-align: center;">large pasta shells filled with seasoned beef, spinach and parmigiano topped with our bolognese and bescamella sauces</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Saturday July 16, 2011</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Penne Portobello~</div><div style="text-align: center;">fresh tomatoes, garlic, basil and New Zealand mussels over penne</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~Saltimboca alla Romana~</div><div style="text-align: center;">breast of chicken filled with a prosciutto cheese sauce saute with white wine, capers & cream over fettuccine</div><div style="text-align: center;"><br /></div><div style="text-align: center;">~~~~</div><div style="text-align: center;">Save room for Mamma's decedent peach cake</div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-81179921142444969882011-07-05T16:53:00.000-07:002011-07-05T16:55:37.718-07:00<div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br />Here are our FEATURES for the week<br /><br />~ Tuesday 7/5/2011 ~<br />Pork Osso Buco<br />pork braised in veal demi-glace & our pomodoro sauce<br />served over pesto infused mashed potatoes<br /><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">5 Cheese Raviloni<br />Jumbo ravioli filled with 5 cheeses in our pesto cream sauce<br /><br /><br />~ Wednesday 7/6/2011 ~<br />Tortellaci alla Romana<br />veal filled pasta in our cream sauce with peas & prosciutto<br /><br />Pappardelle Giancarlo<br />mini meatballs, Italian sausage & chicken medallions in our fresh pomodoro<br />sauce over wide egg noodles<br /><br /><br />~ Thursday 7/7/2011~<br />Cannelloni<br />large pasta shells filled with seasoned beef, spinach and parmigiano<br />topped with our bolognese and bechamele sauces<br /><br />Rigatoni alla Strappicciata<br />mamma's pot roast made into a decadent creamy tomato sauce over rigatoni<br /><br />~ Friday 7/8/2011 ~<br />Ricotta Stuffed Shells</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">in our creamy tomato sauce<br /><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Saltimboca alla Romana</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">chicken breast filled with capers, prosciutto & cheesein a white wine cream sauce over fettuccine<br /><br /></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">~ Saturday 7/9/2011 ~<br />Manicotti</span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif; font-size: 13px; border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">large pasta shells filled with ricotta cheese & spinach and<br />topped with our pomodoro, panna & pesto sauces<br /><br />Pollo Marsala<br />chicken breast saute with Marsala, mushrooms & cream served over fettuccine<br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-80957213240638206512011-06-27T12:36:00.000-07:002011-06-27T13:29:27.328-07:00Weekly Features<div style="text-align: center;">You've asked for it...<br /><br />Here are our FEATURES for the week<br /><span style="font-weight: bold;">~ Mon 6/27 ~</span><br /><br /><span style="font-style: italic;">Tortellaci alla Romana</span><br />veal filled pasta in our cream sauce with peas & prosciutto<br /><br /><span style="font-style: italic;">Pappardelle Giancarlo</span><br />mini meatballs, Italian sausage & chicken medallions in our fresh pomodoro<br />sauce over wide egg noodles<br /><br /><br /><span style="font-weight: bold;">~ Tue 6/28</span> ~<br /><br /><span style="font-style: italic;">Cannelloni</span><br />large pasta shells filled with seasoned beef, spinach and parmigiano<br />topped with our bolognese and bechamele sauces<br /><br /><span style="font-style: italic;">Rigatoni alla Strappicciata</span><br />mamma's pot roast made into a decadent creamy tomato sauce over rigatoni<br /><br /><br /><span style="font-weight: bold;">~ Wed 6/29</span> ~<br /><br /><span style="font-style: italic;">Ricotta Stuffed Shells</span><br />ricotta stuffed shells in our creamy tomato sauce<br /><br /><span style="font-style: italic;">Pollo Marsala</span><br />chicken breast saute with Marsala, mushrooms & cream served over fettuccine<br /><br /><br /><br /><span style="font-weight: bold;">~ Thur 6/30 ~</span><br /><br /><span style="font-style: italic;">Manicotti</span><br />large pasta shells filled with ricotta cheese & spinach and<br />topped with our pomodoro, panna & pesto sauces<br /><span style="font-style: italic;"><br />Saltimboca alla Romana</span><br />chicken breast filled with capers, prosciutto & cheese<br />in a white wine cream sauce over fettuccine<br /><br /><br /><span style="font-weight: bold;">~ 7/1 Fri</span> ~<br /><br /><span style="font-style: italic;">Pork Osso Buco</span><br />pork braised in veal demi-glace & our pomodoro sauce<br />served over pesto infused mashed potatoes<br /><span style="font-style: italic;"><br />Shrimp & Andouille Ravioli</span><br />ravioli filled with shrimp & andouille sausage<br />in our pesto creams sauce with asparagus<br /><br /><br /><span style="font-weight: bold;">~ 7/2 Sat</span> ~<br /><br /><span style="font-style: italic;">Linguini Santa Lucia</span><br />lump lobster, white wine, cream, sun dried tomatoes and basil over linguini<br /><br /><span style="font-style: italic;">5 Cheese Raviloni</span><br />Jumbo ravioli filled with 5 cheeses in our pesto cream sauce<br /><br /><br /><br /><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br />My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-9623512535163590332011-06-17T10:29:00.000-07:002011-06-19T13:35:43.504-07:00Sonia & the Super Tuscan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzmHY_8TaR-2gUTpOljbl9tvm7P8xVQbFuDryYIY4TbjNiKO85hnJQjOUMu-eZAIOEm4IEWB1aLoo5PglfThr6FWixxWU2XUZ9DMPgOtxP8EMwibNho5UCDC6mxsIyP8ZPk0YqdepR-U/s1600/DSC_0003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619260139458248546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzmHY_8TaR-2gUTpOljbl9tvm7P8xVQbFuDryYIY4TbjNiKO85hnJQjOUMu-eZAIOEm4IEWB1aLoo5PglfThr6FWixxWU2XUZ9DMPgOtxP8EMwibNho5UCDC6mxsIyP8ZPk0YqdepR-U/s400/DSC_0003.JPG" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVQ3KsUka6bl4Sqcr2lyGQYhXD1hMbLG2YgrSzOtMOe8lHLghEISnJNzNR9fNWLOKqMDQr4jUaJF5maprUcKMkzNZM9xhuZabRiJaXtVIfs6O3NMwnxof-rlsqrf4w3C5pZ6gFbdY3pE/s1600/912x289_d231a2_vigneto_Rompicollo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619259426170171170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLVQ3KsUka6bl4Sqcr2lyGQYhXD1hMbLG2YgrSzOtMOe8lHLghEISnJNzNR9fNWLOKqMDQr4jUaJF5maprUcKMkzNZM9xhuZabRiJaXtVIfs6O3NMwnxof-rlsqrf4w3C5pZ6gFbdY3pE/s400/912x289_d231a2_vigneto_Rompicollo.jpg" style="cursor: pointer; display: block; height: 127px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Poggio al Tufo</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><b>Rompicollo</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Maremma Toscana</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">2009</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">So I have a little bit of a reputation for being the wino of the family. What can I say, I like wine. Especially when it's good wine. I'm in no way, shape or form a wine expert. I don't even consider myself to be a wine snob, although in fairness to full disclosure, I have to admit to turning my nose to a wine or two. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><span class="Apple-style-span" style="line-height: normal;">So </span>"Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">. I once thought that Super Tuscans had to contain Sangiovese, which as it turns out, is untrue. Super Tuscans often use other grapes, especially Cabernet Sauvignon</span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">, making them ineligible for classification under the traditional rules, no DOC(G) is authenticated on these bottle. </span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">So this wine, much like me, doesn't fit into any classification, can't adhere to the rules, and is a blended to create an end result which is fanastico. I love it for it's drinkability. It's not pretentious or overbearing and goes great with food.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">This blend is 60% Sangiovese and 40% Cabernet Sauvignon from the "Poggio al Tufo" estate south of Pitigliano, in the heart of "Maremma Toscana", which is located just south of Tuscany and is owned by the Tommasi family whom acquired these vines in 1997.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">The Rompicollo vineyard (Italian for neck-breaker), sits upon volcanic soil rich of tufo and has a southern exposure which allows for an abundance of sunlight.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">This Intense ruby red wine is fermented in temperature controlled stainless steel tanks for 10 days and then allowed to mature in Slavonian oak barrels for 12 months.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">It is well balanced, with good structure, a nice length & residual fruit flavors. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">Great with red meat sauce, white meats & fresh cheeses.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: 'times new roman';">Available at <a href="http://joesitalianonline.com/">Joe's</a> Italian by the glass and bottle.</span></span></div><div><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: 'times new roman';"><br />
</span></span></div><span class="Apple-style-span" style="font-family: 'times new roman';">My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-56104471269336285422011-06-16T12:48:00.000-07:002011-06-17T10:14:25.381-07:00Peach Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm78R-WH-biZIrTbTdBBgBauN8KUJlUXZB5smH2lmspFGsG2Vgr3zdnBPYMAu8nPjPmoDPBnzKFwnRbDklMG5LuVLuHBb6mAvpoSUHW_eURa918U-8TvD7ZfQTXETuap1l-yGrfIgLENA/s1600/DSC_0023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm78R-WH-biZIrTbTdBBgBauN8KUJlUXZB5smH2lmspFGsG2Vgr3zdnBPYMAu8nPjPmoDPBnzKFwnRbDklMG5LuVLuHBb6mAvpoSUHW_eURa918U-8TvD7ZfQTXETuap1l-yGrfIgLENA/s400/DSC_0023.JPG" alt="" id="BLOGGER_PHOTO_ID_5618917698053227986" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSsAZniAbKLpEy_P1A32QhVWCPkO_tE9HWcs7UNcYpQ37h61diU4miUcPrORzc5aEqQLaqHtK_kx8yyxFfhEqVey3ynwJVnDv08qe2Lys6bH9U7qL8Ad3S9O8BfZ2ECdRFS_eDLq0V7c/s1600/DSC_0017.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSsAZniAbKLpEy_P1A32QhVWCPkO_tE9HWcs7UNcYpQ37h61diU4miUcPrORzc5aEqQLaqHtK_kx8yyxFfhEqVey3ynwJVnDv08qe2Lys6bH9U7qL8Ad3S9O8BfZ2ECdRFS_eDLq0V7c/s400/DSC_0017.JPG" alt="" id="BLOGGER_PHOTO_ID_5618917692656418722" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpXP6eJKwyh7CuwuiLv54XnOrH33MNGEE04KF1bs50cDgRDv70mflY9ZH8VIYWNcS2NZs48QGdLVyYRE2b9-87Zs47kaVpv2WZfoxmYKACdyAzxVcxa6u-tx_FKqQTbkSlhYEyLd1-lk/s1600/DSC_0014.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqpXP6eJKwyh7CuwuiLv54XnOrH33MNGEE04KF1bs50cDgRDv70mflY9ZH8VIYWNcS2NZs48QGdLVyYRE2b9-87Zs47kaVpv2WZfoxmYKACdyAzxVcxa6u-tx_FKqQTbkSlhYEyLd1-lk/s400/DSC_0014.JPG" alt="" id="BLOGGER_PHOTO_ID_5618917689233680786" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLu3y1AFKZDOenC5a0Gb9ys8IVrZ20lD4XIOJEeLwqLXS4Wsdg307PkNiv2xswh_SEvXqXnJnUGSx5Lm3OW0kWttMtX6P3VlSGFmhZbu0te_X-49OmHqiSQPdCV98EQ2cBS00TO2mlI8/s1600/DSC_0012.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLu3y1AFKZDOenC5a0Gb9ys8IVrZ20lD4XIOJEeLwqLXS4Wsdg307PkNiv2xswh_SEvXqXnJnUGSx5Lm3OW0kWttMtX6P3VlSGFmhZbu0te_X-49OmHqiSQPdCV98EQ2cBS00TO2mlI8/s400/DSC_0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5618917684462770194" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM0DhZt2AtslHz8NhiuT1jrBg1YvyEGEfRHCsFaRScj6QyeYALJGxZIYfTjIKbpr-e3VHhMwxiF8Cq2CT-b8TnuatwGT-UHJ4NiOJGNJQTBVXnmueni4xiV9eNjykPriy6kGG64-MDpc/s1600/DSC_0030.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM0DhZt2AtslHz8NhiuT1jrBg1YvyEGEfRHCsFaRScj6QyeYALJGxZIYfTjIKbpr-e3VHhMwxiF8Cq2CT-b8TnuatwGT-UHJ4NiOJGNJQTBVXnmueni4xiV9eNjykPriy6kGG64-MDpc/s400/DSC_0030.JPG" alt="" id="BLOGGER_PHOTO_ID_5618917704589950882" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:180%;"><span style="font-weight: bold;">Peach Cake</span></span><br /><br />If you haven't tried our Peach Cake you're missing out..<br />3 layers of white cake layered with<br />fresh local peaches, cream cheese & whipped cream frosting & peach schnapps.<br /><a href="http://joesitalianonline.com/">Joe's</a> only features Peach Cake while local peaches are available...<br /></div><br /><br /><br />My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6240365666571156886.post-35239926352338733582011-06-14T10:37:00.001-07:002013-11-16T05:38:31.103-08:00Spaghetti ai pomodori crudi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8SfcH7vaNtzkjNRgJh8gOwWuJ0Xotb5HL4MSFUnGXJm2LsM7qKQevuw5HgNIssMKcG0eFThLUj5fwGCh_F9NKNSq2ssUAf8BCuTBbtTFLUcMEWto1ySMooeb-L3lMVf8UHvHrLia9h8/s1600/th_vine_ripe_tomatoes_produceclerkscom_.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5618826743114798818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8SfcH7vaNtzkjNRgJh8gOwWuJ0Xotb5HL4MSFUnGXJm2LsM7qKQevuw5HgNIssMKcG0eFThLUj5fwGCh_F9NKNSq2ssUAf8BCuTBbtTFLUcMEWto1ySMooeb-L3lMVf8UHvHrLia9h8/s320/th_vine_ripe_tomatoes_produceclerkscom_.jpg" style="cursor: hand; 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It's hot. Too hot to cook really. So here's a dish that's super quick, requires minimal cooking and will send your taste buds spiraling.</div>
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This dish was always a "favorite" at our house in the summer: Spaghetti with an uncooked tomato sauce.</div>
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I recommend making this sauce a least an hour ahead of serving it, this will allow the ingredients time to marry and for all the flavors to fully develop. </div>
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Start with the best quality tomatoes that you can find, possibly from a farmer's market or from a quality grocer. </div>
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Also, some notes this being a simple dish based on raw ingredients; the freshness and quality</div>
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of the ingredients used in making the dish are crucial to the success of it. Most importantly, the tomatoes must actually taste like a fresh vine ripened tomato and must not be overly watery. If all you can is the pink, pasty super market variety tomato, do yourself a favor and pick another dish to prepare. Ask your market when local tomatoes are in, and then take advantage of tomatoes grown at the peak of the growing season. </div>
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<b>Mamma's Spaghetti </b><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><b>ai</b></span><b> </b><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><b>pomodori</b></span><b> </b><span class="blsp-spelling-error" id="SPELLING_ERROR_8"><b>crudi</b></span></div>
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<ul>
<li>1 lb vine ripe tomatoes</li>
<li>1 lb Spaghetti ~ at <a href="http://joesitalianonline.com/">Joe's Italian</a> , we use Barilla</li>
<li>2 cloves of fresh garlic ~ freshly chopped </li>
<li>2 tbsp of kosher salt for the sauce plus more will be needed for the water used to cook the pasta.</li>
<li>1/2 cup extra virgin olive oil</li>
<li>12 fresh basil leaves ~ chopped just prior to using</li>
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<ol>
<li>slice tomatoes in half and chop into large mixing bowl</li>
<li>add olive oil</li>
<li>chop basil and add to tomato/olive oil mixture</li>
<li>add salt to both sauce and cooking water</li>
<li>cook Spaghetti according to package instructions or to your personal liking</li>
<li>drain pasta</li>
<li>mix together cooked pasta with uncooked tomato/basil sauce</li>
<li>enjoy immediately</li>
</ol>
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No grated cheese is wanted or needed for this dish... it will simply overpower the taste of the sauce.</div>
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My name is Sonia <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Bertolone</span> and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6240365666571156886.post-48972090460170125462011-03-01T14:03:00.000-08:002011-07-02T14:07:34.585-07:00The Bertolone Family’s Authentic Italian Food Draws a Crowd<h2></h2><b>By Daniel Schumacher Photo by Jason Wallis as published in Birmingham Magazine</b><br />
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<div style="text-align: justify;">It’s been nearly 20 years since I have eaten my Nonnie's Italian food, but I could have sworn she was back in the kitchen when I visited Joe’s Italian last month. The sounds, seasonings and harsh lighting brought me right back to her dining room in Huntington Station, N.Y., where I had my fi rst saucy southern Italian meals. Regardless of where in the metropolitan area you reside, Joe’s Italian is reason to visit Alabaster.</div><div style="text-align: justify;"><br />
</div><div></div><div style="text-align: justify;">In 1977, Italian-born owners Giuseppe and Elvira "Momma" Bertolone packed up their young children and opened their first United States restaurant in Gilroy, Calif. They previously ran a small trattoria in Andora, Italy. The Bertolones ran the Gilroy restaurant for more than 27 years before retiring. Three years ago, they moved Alabaster and reopened Joe’s with the help of their children Sonia, Michael and Mary.</div><div style="text-align: justify;"><br />
</div> <img alt="Italian
Food" class="rstory" src="http://www.bhammag.com/images/0510/mayf.jpg" /><br />
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<div style="text-align: justify;">Expect to wait for a seat, 30 to 90 minutes depending on conditions, or avoid the wait by placing a takeout order. Enjoy the mild spring evening with a glass (or bottle) of wine. Start with a Lambrusco, a sweet red sparkler, and compliment a tomatoey dish with a peppery Nero d’Avola. Joe’s does not mark up prices as much as many other restaurants, leaving many bottles in the $20 to $30 price range.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">"The recipe for our white lasagna came to me in a dream," President Sonia Bertolone says. I believe her, because with its creamy white sauce and bits of spicy sausage, that lasagna was positively dreamy. The tender chicken parmesan, red lasagna and silky tomatobasil soup were also outstanding.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">After four bottles of wine and generous entrées, we could hardly pass up dessert: massive slices of homemade cake. My group of seven barely finished three slices: strawberry cake, chocolate zebra cake, and my personal favorite, cannoli cake. Bring it home if you must, but do not skip dessert.</div><div style="text-align: justify;"><br />
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My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6240365666571156886.post-9376095914970991232010-03-05T13:57:00.000-08:002011-07-02T14:01:16.940-07:00Tomato Basil Soup<h2 class="date-header"><span></span></h2><a href="" name="8669721240070458077"></a> <h3 class="post-title entry-title"></h3><div class="post-header"> </div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"> Joe's Italian is one of those mom and pop places where you are always guarenteed a great authentic Italian meal. My go to food, everytime I go to Joe's might be surprising to you, considering all of the rich and delicious Italian dished. My favorite is their Tomato Basil Soup. And I am not alone! It's one of their best sellers.</div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"><br />
Today, I am stepping out of the box a bit and sharing an article in the Birmingham News about Joe's that ran with the recipe for my favorite, Tomato Basil Soup. <br />
And Life just became that much sweeter. Beleive me.</div><div class="post-body entry-content" id="post-body-8669721240070458077"><br />
<span style="font-size: xx-small;">(Pictures by Leigh)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSbEYckPPrpcrKfOeGHxP1oMNZpHAx0vm9PMYyl8v2RQ7nNm-r5Az1c7a7PHdoT_1BVVj2gLeQeIODC3graYft8gSjx06aFiP92Hl2BVYO9-XJBQomjuQv4R12wijCvuMAvYbJ0T1_uSg/s1600-h/P1250586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSbEYckPPrpcrKfOeGHxP1oMNZpHAx0vm9PMYyl8v2RQ7nNm-r5Az1c7a7PHdoT_1BVVj2gLeQeIODC3graYft8gSjx06aFiP92Hl2BVYO9-XJBQomjuQv4R12wijCvuMAvYbJ0T1_uSg/s400/P1250586.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMorbcjPHKMptulcHzgpxdv9bCcbCB6eKT3YWjOHsFHSU4JwjystUmGqwNouYrBttaJWpDz6GxozoaZI7Ojyqf-HXJEIXKeIOTNb__8P1vN10ILeUQHnKMaBAyMEPtQQ5QCXXR0nUwvw_/s1600-h/P1250590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMorbcjPHKMptulcHzgpxdv9bCcbCB6eKT3YWjOHsFHSU4JwjystUmGqwNouYrBttaJWpDz6GxozoaZI7Ojyqf-HXJEIXKeIOTNb__8P1vN10ILeUQHnKMaBAyMEPtQQ5QCXXR0nUwvw_/s400/P1250590.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Tomato Basil Soup<br />
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2 tablespoons butter<br />
2 tablespoons olive oil<br />
1 large yellow onion, chopped<br />
1 tablespoon minced fresh garlic<br />
4 cups ground tomatoes<br />
1 cup chicken broth<br />
1 teaspoon oregano<br />
Salt and pepper, to taste<br />
1/2 cup heavy cream or half & half<br />
1/4 cup chopped fresh basil</div><br />
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<ul><li> 1. Melt the butter with the oil over low heat in a heavy bottom pot. </li>
<li> 2. Add the onion; wilt over low heat for 8 to 10 minutes. Add the garlic during the last 2 minutes, stirring. </li>
<li> 3. Add the tomatoes and broth. Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 60 minutes. Season with oregano, salt, and pepper. </li>
<li> 4. Add basil. Stir in the cream or half & half, simmer for another 30 minutes. </li>
<li> 5.Garnish with fresh basil before serving. </li>
</ul><br />
<div style="text-align: justify;"> Note: When tomatoes are in-season use fresh tomatoes, blanch for 8 minutes and process with food processor. In the winter, use a San Marzano-type canned tomato, drain half of the liquid and process in food processor.</div><br />
<em>Recipe for Tomato Basil Soup from Joe's Italian Pizza, Pasta & Caffe</em><br />
<em>By Special to The Birmingham News </em><br />
<em>February 12, 2010, 4:02PM</em><br />
<em>by Lynn Grisard Fullman </em><em><br />
</em><br />
<em>Joe's Italian Pizza, Pasta & Caffe, </em><br />
<em>21 Weatherly Club Drive, Alabaster; </em><br />
<em>663-4111,</em><br />
<em> <a href="http://www.joesitalianonline.com/">http://www.joesitalianonline.com/</a></em><br />
<em><br />
</em><br />
<em>"Mama and Papa are there to serve you and make sure that everyone is having a great time," Nicole Creuzer of Birmingham reported when requesting the recipe for tomato-basil soup that is served at Joe's Italian Pizza, Pasta & Caffe in Alabaster. "It is divine!" she said of the soup. The restaurant's president, Sonia Bertolone, was not surprised by the interest in the soup that sells for $4.95 for a bottomless bowl and $3.25 for a cup. </em><em>"I could drink it with a straw," she admitted, explaining that the soup is made from a recipe that belongs to her mother, Elvira Bertolone.</em></div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"><em> </em><br />
<em>With the addition of cream, Sonia and her brother, Michael, "have taken the recipe to the next level," she said, explaining that her parents owned a restaurant in California for 28 years before selling it in 2007 and moving to Alabama. Served daily, the soup "is delicious," Sonia said, adding that the restaurant daily sells hundreds of orders of the soup.</em></div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"><em> </em><br />
<em>Lasagna is the most popular entree served at the eatery that specializes in traditional food "like you get in Italy," Sonia noted, explaining that her parents, who work alongside her at the restaurant, often travel to their roots in Italy. </em><em>Family meals-to-go, including lasagna for four with salad, bread and soup ($24.95), also are available. </em><em>With seating for 110 and with two-and-a-half hour waits not uncommon on Friday and Saturday nights, Joe's Pizza, Pasta & Caffe is open Monday through Saturday from 10:30 a.m. to 9 p.m.</em></div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"><em> </em><br />
<em>Not to worry should you have to wait on weekend nights. Pagers are offered, and Italian water (red wine and Sprite) and focaccia are served. Some nights, to the delight of customers, Sonia's mother even dances. No wonder the restaurant has become a favorite place for customers to celebrate birthdays and other special occasions. </em></div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;"> </div><div class="post-body entry-content" id="post-body-8669721240070458077" style="text-align: justify;">Tomato Basil Soup from Joe's Italian Pizza, Pasta & Caffe (News staff /Tamika Moore) Joe's Italian Pizza, Pasta & Caffe Tomato Basil Soup <br />
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Visit other Foodie Friday contributors at <a href="http://www.designsbygollum.blogspot.com/">Designs by Gollum</a> </div><span class="post-author vcard"> Posted by <span class="fn">Leigh of Tales from Bloggeritaville</span></span><div style="text-align: justify;"><br />
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My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.Unknownnoreply@blogger.com1