Brick Oven On 35th - Pizza, Pasta, Italian Food

New Wine Brunch Coming To The Brick Oven On 35th

brickoven on 35th — Thu, 09 Feb 2012 21:01:11 +0000

Sitting down with our wine guys tasting some fantastic Italian wines for our upcoming new wine brunch.
Tentatively scheduled for March 25 that will be benefitting the Christopher House. Stay tuned for more details. Join Our Wine Club and we’ll keep you posted!

Wine Brunch with “J” wines

brickoven on 35th — Fri, 14 Oct 2011 18:46:26 +0000

Hello Friends,
Just wanted to give you a heads up on a great wine brunch coming up here at the Brick Oven on 35th Street. The brunch will be held on Sunday November 13th at 1pm. We have teamed up with “J” wines (http://jwine.com/) for a local launch of their Brut Rose. The brunch will be benefiting PAWS Shelter and Humane Society ( http://pawsshelter.org/); tickets will be $55/person which $10 will be donated directly to PAWS and a silent auction will be held of which 100% of the proceeds will be donated to PAWS. We will be creating a special brunch buffet menu for the occasion and are excited to pair our food with the fabulous “J” wines.

Seating is limited so reserve your seat by calling 512-453-4330 (best time to call is between 2pm-5pm Mon-Sun).
I look forward to seeing you there..

How To Make Roasted Red Bell Pepper Pesto Fettuccini

brickoven on 35th — Mon, 01 Aug 2011 02:05:52 +0000

Roasted Red Bell Pepper Pesto Fettuccini:

1/2 cup almonds

2 medium red bell peppers

1 medium clove garlic

1/2 tablespoon onion powder

1/2 cup shredded parmesan chess, plus extra for garnish

1/4 cup shredded roman cheese

1/2 cup olive oil

1 teaspoon sea salt

8 ounces dry fettuccini noodles

1/4 cup heavy cream

1 tablespoon chives

For the Red Bell Pepper Pesto:

Preheat the oven to 350 F

Place almonds on a clean sheet pan and allow to cook 10 to 12 minutes or until they are roasted. set aside. Place red bell peppers on a cookie sheet and bake for 45 – 50 minutes. Peppers will be slightly blackened. Once bell peppers are done, place them in a brown paper bag for approximately 5 minutes. Remove the bell peppers from the bag and remove the skins and seeds.

In a food processor, pulse the almonds to a fine texture. Add the garlic, on ion powder, and bell peppers until fully incorporated. Next add the parmesan and roman cheeses. While the processor is still running, slowly pour in the olive oil. Add salt to taste. This pesto can be stored in the refrigerator 3-4 days or it may be frozen. So make a big batch, use some now and save some for later!

To finish the dish:

Cook fettuccini according to the to the directions on the on the package. Strain and save about 1 cup of the pasta water.

In a large saucepan on medium heist, add the presto and heavy cream. Stir to incorporate all the flavors. Add the noodles to the sauce. If you would like to adjust the consistency, you can thin out the sauce using the saved pasta water. Add salt to taste.

Serve immediately and garnish with chives and parmesan cheese.

Serves 4 to 6.