Help preserve the Colorado River this month and keep Austin’s Waterways Clean.

For every bottle of wine purchased during March and April we will donate $1 to the Colorado River Foundation.

Our featured wines to help the Colorado River Foundation are our Spring Chardonnays. Choose from either Rober Mondavi $9 a glass or $30 a bottle or Simi $8 a glass or $26 a bottle.

Come in and grab some great food and wine and help keep austin’s waterways clean at the same time!

For more information about the Colorad River Foundations visit: http://coloradoriver.org/

The post Water for Wine: Keeping Austin’s Waterways Clean appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

We know not everyone can eat gluten and strive to provide gluten free options to our guest.  After all a life without pasta is just wrong! Imagine growing up not being able to eat pizza or pasta with your friends … boo. Luckily there are ways to make pasta and pizza dough tasty and gluten free. It just takes a little creative cooking.

You can buy packaged gluten-free pasta sure, but nothing beats fresh made pastas and pizzas. If you feel like giving it a go here’s a gluten-free pasta recipe that will knock your socks off.  Just make sure to follow the recipe closely the first time around then you can make tweaks to taste. Next time we’ll post a recipe for gluten-free pizza dough. Enjoy. Without any further babbling here you go.

Ingredients:

• 2/3 cup (70g/2.5oz) corn flour
• 1/2 cup (70g/2.5oz) quinoa flour
• 1/2 cup (60g/2.125oz) potato starch
• 2 teaspoons xanthan gum
• 1 teaspoon guar gum
• 1 teaspoon fine sea salt
• 2 large eggs
• 4 egg yolks from large eggs

Now … putting it all together.

Preparation:

Combining the Flours
Sift the corn flour, quinoa flour, and potato starch into a large bowl. Add the xanthan gum, guar gum, and salt and stir. Sift the entire mixture into the bowl of a stand mixer.

Forming the Pasta Dough
Put the eggs and egg yolks into the bowl of dry ingredients. Run the stand mixer on medium speed with a paddle attachment until the dough feels fully formed, about 3 minutes. The final dough should feel firm yet still pliable, a little like playdough.

Making the Pasta
If you are using a pasta machine, cut the ball of dough into quarters and roll out each piece of dough to about a 1/2-inch thickness. We like to roll out each piece between 2 pieces of parchment paper. Lightly flour both sides of the dough with a bit more potato starch. Run the dough through the machine, increasing the setting each time, until the dough is paper-thin and long. If the pasta sheet starts to break, it is thin enough.

If you are making the dough by hand, we suggest you cut the ball of dough into 8 pieces, and then cut each of those pieces in half, so they are about the size of golf balls. Roll out each piece of dough as thin as you possibly can.

For fettuccine, use the fettuccine setting on the pasta machine. If you are cutting the dough by hand, you want ribbons of pasta, about 1/4-inch wide. For spaghetti, use the spaghetti setting on the pasta machine. If you are cutting the dough by hand, you want thin strings of pasta.

For ravioli, cut the rolled-out pasta into 2-inch-square pieces. Dollop the filling in the middle of a square of pasta. Brush the edges of the pasta with an egg wash. Place another pasta square on top and press down, crimping the edges. (Having a ravioli cutter on hand helps with this process.)

For lasagna, leave the pasta in long sheets.

To cook the pasta, bring a large pot of salted water to a boil. Put the pasta shape of your choice into the boiling water. When the pasta rises to the surface, take a little piece and taste it. You should be able to bite into it without it falling apart. (With gluten-free pasta, it’s a fine line. One moment it’s al dente, and the next it’s one big ball of mush, so watch the pot.) Cooking times will vary for the different shapes. Fettuccine generally takes 4 to 5 minutes, spaghetti 3 to 4 minutes. Ravioli takes a little longer, about 5 to 6 minutes. The cooking times will differ in each kitchen, depending on how thin you were able to roll out the dough. Let your taste be the judge.

Possible Variations:
You have some wiggle room with different flours here. Tapioca flour works as a replacement for the potato starch, as does cornstarch. You might try sorghum or brown rice if you cannot eat corn. However, be sure to substitute by weight instead of volume.

Suggestions:
You can easily double or even triple this recipe for more pasta. Work with the pasta in batches if you do.

* This is not the Brick Ovens gluten free pasta recipe this one is from epicurious. We just wanted to give our readers and visitors of the restaurant an actual recipe they could try themselves.

http://www.epicurious.com/recipes/food/views/Fresh-Gluten-Free-Pasta-362249#ixzz2HOFIsFiM

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Here at the Brick Oven on 35th we like to support local artists as much as we can. Currently there are 3 new artists on display with everything from photos, pencil on wood and paintings, quite a few different selections of mediums to check out. Feel free to come on down and grab some food and drink and see the works from these new artists. Click the read more link are below to see some examples of the current artists at the Brick Oven on 35th.

First we have the work of Sheri Mays:

Next we have the work of Josh House:

Last but not least we have the work of Gia Marie:

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If you like coupons we have something that’s easy and tasty. All You have to do is text “brickoven” to 90210.

All you need is your phone and we’ll send the coupon right to you. No printing, cutting or waiting for the coupon to come in the mail. All you have to is bring in the one thing you have on your all the time anyway, your phone, just show the coupon to your server and bam instant FREE ENTREE. We usually send out only 2 coupons a month so we won’t over load your phone with a bunch of text messages. We understand how annoying that can be.

See you soon…

The post Want A BUY ONE ENTREE GET ONE FREE Coupon? appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

We know it’s a bit late but we still have a bunch of Cabs left where a part of the proceeds for each bottle sold goes to The V Foundation.

So come in with a friend grab your favorite meal and enjoy a great cab while we still have them.

You can also go to The V Foundation’s Facebook page and make a donation:

https://www.facebook.com/thevfoundation

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Looking for a crowd pleaser for the games this weekend try something that’s a favorite here at the Brick Oven on 35th. Bruschetta easy, tasty and a great finger food for watching football.

Bruchetta:

Ingredients:

• 5 or 6 ripe tomatoes
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Preperations:

1. Preheat oven to 450°F to preheat.

2. Chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

3 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven. Place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

4. Drizzle half a teaspoon of olive oil on each slice.

5 Place bread olive oil side up Put some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

This will keep the masses happy… for awhile at least!

Good luck let us know how it turns out you can see more recopies here:

Roemary Chicken Lasagana

Margherita Pizza

Roasted Tomato Soup

The post Looking For A Quick Appetizer? How About Bruschetta appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

Try this lasagna variation. It’s a great twist on classic lasagna and one of our most popular.

Below are the ingredients you’ll need to get started and directions for putting it all together below. Enjoy!

Chicken Filling

3 sprigs fresh rosemary
1 lb chicken breast halve, skin on bone in
1 tablespoon olive oil
1/2 onion, finely chopped
2 1/3 cups sliced fresh mushrooms
2 green bell peppers, diced
2 tablespoons white wine
1/3 cup toasted pine nuts

Cheese Filling

24 ounces low-fat ricotta cheese
2 eggs, lightly beaten
2 garlic cloves, minced
1 cup shredded gruyere cheese
1 teaspoon salt

Sauce
5 tablespoons butter
3 garlic cloves, minced
1/3 cup flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper

Lasagna
12 cooked lasagna noodles
1 cup shredded mozzarella cheese
1 cup shredded gruyere cheese

How to make the magic happen:

1. Reserve enough rosemary to measure 1/2 teaspoons. Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.

2. Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.

3. Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and veggies are tender. Stir in pine nuts and then remove from heat.

4. In a small bowl mix together all cheese filling ingredients.

5. To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened about 2-4 minutes.

6. Heat oven to 400 degrees. Spray a 13×9 pan with non stick spray. Spread 1 cup of sauce
in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.

7. Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.

8. Let stand 10 minutes and serve and put a smile on someones face!

Want more a few more great recipes:

Margherita Pizza

Roasted Tomato Soup … great for those upcoming cold nights.

The post Rosemary Chicken Lasanga Recipe … Yummy appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

Just in case you haven’t noticed we have some new art on the walls these days by Sarah Spanko and Scott Carberry. Feel free to come on down and grab some food and drink and check them out. Click the read more link are below to see some examples of the current artists at the Brick Oven on 35th.

First up we have Sarah Spanko

Next up is Scott Carberry

The post New Artist on Display at the Brick Oven on 35th appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

 Try it this Margherita Pizza recipe tonight

If you want a light pizza that goes perfect with a cold beer on a hot summer night. Then you’re in luck we’re going to hook you up with the per!ect Margherita Pizza recipe. Enjoy one this weekend or hey let us do the cooking for you and come and grab some of our new Texas beer selections.

Ingredients:

• • Roll out your dough to the size and thickness you want. We like thin crust for this pie.
• • 1 tablespoon extra virgin olive oil
• • 2 garlic cloves, finely chopped
• • 3-4 large basil leaves, cut into strips
• • 2 small tomatoes, cut thinly
• • 4 ounces mozzarella cheese, shredded
• • 2 tablespoons parmesan cheese

Now how to make the magic happen.

1. • Heat oven to 450 degrees
2. • Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust so it turns out nice and crispy.
3. • Put on the finely chopped garlic evenly.
4. • Spread the mozzarella cheese all over the top, make sure you don’t over do it.
5. • Place the thinly sliced tomatoes across the entire pizza.
6. • Lightly salt and pepper the tomatoes with the kosher salt.
7. • Spread the fresh basil leaves. Just make sure you get some on the tomatoes and the cheese.
8. • Just pop you masterpiece in the oven for about 10 minutes, or until crispy and cheese melted to your liking.
9. • Now for the kicker … add some Parmesan cheese and crushed red pepper if you like.
10. • Crack open and cold one and enjoy!

More recipes to come so stay tuned!

The post A light margherita pizza that’s perfect with a cold beer on a hot night appeared first on Brick Oven On 35th - Pizza, Pasta, Italian Food.

The Brick Oven on 35th is now offering mobile coupons. This weeks special was a “buy on get one free entree”. If you didn’t get one don’t worry we will be sending out more this month! We will be offering mobile coupons to anyone who text “brickoven” to 90210. It’s just that easy! All you need to do to redeem you coupon is bring your phone into the Brick Oven on 35th and show the text to your server. Pretty simple huh … we thought so. Come on in and enjoy some great food with us.

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