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Eat & Drink

62 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink! insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com

35:21

44. Nutella Martini & Beets

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: NUTELLA MARTINI & BEETS


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


NUTELLA MARTINI

This is a great Valentine's Day drink, forget those red cinnamon drink, get to the heart of the matter with this delightful hazelnut chocolate drink, also great for Brunch. That said, much like Valentine's Day this drink is a pain, it requires you to use a blender and a shaker. While the recipe tells you to rim the glass with nutella and then roll the rim in cookie crumble of your choosing, I refuse to do that, and quite frankly think it is unnecessary. Who every you celebrate with and however you celebrate we hope you have a great one.


Here's the rub:

1 table spoon of Nutella

1 oz of cream

2 oz of Vodka

Blend that up in a blender so that the nutella breaks down and incorporated with the other liquids.

Then put it in a shaker with ice and shake it up.

Strain and pour into a martini glass.


*we added a .5 oz of espresso and it gave it a bit of a mocha quality, if that is in your wheel house, try it.


BEET & HERB SALAD

Beets Beets, they’re good for your heart!

Beets Beets, the end.


Ingredients:

7-10 medium-sized beets

2 tbsp good quality olive oil

1 garlic clove, minced

1 fresh lemon

Fresh herbs like mint, basil, cilantro

Coarse salt

optional: sliced red onion, cherry tomatoes, green beans



  1. Wash the beets, trim ends, slice in half. Arrange in a deep baking dish with a 1/2 cup of water. Cover with foil and bake on 400 degrees F for 45 min.
  2. Make sure beets are cooked to your liking; allow to cool and peel. Peel all the beets, use half for this recipe and save other half for another day - smoothie, juice, side dishes
  3. Make dressing with herbs, garlic, lemon juice and olive oil. Toss with beets. Add whatever optional ingredients you like, sprinkle with salt and serve.


The sweetness of beets works so well with the salt and tang of lemon juice and the “creaminess” of the olive oil. This simple salad is something you’ll go back to often. And if you buy beets with the green still attached, use those greens in your green salad with extra bite and flavour!




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