Sunday night my hubby took me out to celebrate our engagement anniversary to
one of my favorite, albiet a bit pricey, restaurants. Just for everyone's
reference it's in Modesto and is called Galletto's and owned and run by the
Gallo family who are based here in town. The restaurant is one with a
rotating menu with excellent chef special creations and at least a monthly
new menu. The food and service Sunday were at a premium as it is a rather
slow night and we went a bit earlier than the typically busy supper crowd.

Anyway, following an eggplant starter, a special surf and turf entree and an
excellent red wine neither harshly dry nor sickenly sweet though ever so
plesant and satisfying, called BV Rutherford 2003 (about $30 a bottle in the
grocery, $8.99 a glass at the restaurant), it was time for dessert. I had
chosen zabaglione with berries and sugared mint leaves. It was mild, ever so
slightly lemony, smoth as silk, and neither too cold nor allowed to warm too
much. Though of the quality I absolutely expect and have been thrilled to
enjoy there. I have looked and looked for recipes and found a gamut of
recipes but I am just not sure what I am looking for. It was nicely mild
but at the same time had a layered flavor without being overpowering.

Does anyone have a tried and true recipe for this dessert? Am I
overcomplicating my search? I would really appreciate the help as I would
like to replicate this at home for my family for mother's day.

And as an aside, no children (though they are welcome and I have seen very
well behaved littles there.) We spent over two hours relaxed in their
majorly comfortable booth and enjoyed every moment of conversation and
privacy.

Finally, I have made a habit of having 5 and 10 dollar gift cards to area
busy spots, Starbucks, Borders, Kriers (comic books, gaming store), Barnes
and Noble, etcetera, tucked in my purse. Along with a tip I add a gift card
with a thank you note on the back of my husband's business cards. Since
doing that when we return, especially with a reservation, we always get one
of our previous excellent waitstaff. Best $5.00 to $10.00 I have spent in a
long time.

Our Recommendation List for what was on the February the menu......

Poached pear salad with local walnuts
Breaded Eggplant starter
Prawn and crap Louie salad

Salmon with a Louie type mix broiled on top at the end of preparation served
on arugala.

The Filet mignon is always good with whipped potatoes and real baby carrots
and a sherry reduction.

The desserts are all good though the Zabaglione and the choice of the night
gelato with crisp almond wafers and a spun sugar boat are my favorites. Or
for over the top desert Dancing Lemon Cheesecake, "skip dinner eat
chocolate" Chocolate Mousse cake. The coffee is a custom Gallo blend and is
good too, though it isn't one of the high points it is just a good
accompaniment or relaxing sipper.

Thanks for any ideas.

Cindi

___LINK BREAK___
I am not associated with any of the businesses below. I won't make a dime if
you browse or buy. I am just supporting an area service that we have been
very pleased with.

http://www.galletto.biz/home.htm Galletto's restaurant
http://www.bvwines.com/wines/napa_wi...ignon_2001.htm
BV rutherford

"Cindi - HappyMamatoThree" > wrote in message
. net...
> Sunday night my hubby took me out to celebrate our engagement anniversary
> to one of my favorite, albiet a bit pricey, restaurants. Just for
> everyone's reference it's in Modesto and is called Galletto's and owned
> and run by the Gallo family who are based here in town. The restaurant is
> one with a rotating menu with excellent chef special creations and at
> least a monthly new menu. The food and service Sunday were at a premium as
> it is a rather slow night and we went a bit earlier than the typically
> busy supper crowd.
>
> Anyway, following an eggplant starter, a special surf and turf entree and
> an excellent red wine neither harshly dry nor sickenly sweet though ever
> so plesant and satisfying, called BV Rutherford 2003 (about $30 a bottle
> in the grocery, $8.99 a glass at the restaurant), it was time for dessert.
> I had chosen zabaglione with berries and sugared mint leaves. It was mild,
> ever so slightly lemony, smoth as silk, and neither too cold nor allowed
> to warm too much. Though of the quality I absolutely expect and have been
> thrilled to enjoy there. I have looked and looked for recipes and found a
> gamut of recipes but I am just not sure what I am looking for. It was
> nicely mild but at the same time had a layered flavor without being
> overpowering.
>
> Does anyone have a tried and true recipe for this dessert? Am I
> overcomplicating my search? I would really appreciate the help as I would
> like to replicate this at home for my family for mother's day.
>
> And as an aside, no children (though they are welcome and I have seen very
> well behaved littles there.) We spent over two hours relaxed in their
> majorly comfortable booth and enjoyed every moment of conversation and
> privacy.
>
> Finally, I have made a habit of having 5 and 10 dollar gift cards to area
> busy spots, Starbucks, Borders, Kriers (comic books, gaming store), Barnes
> and Noble, etcetera, tucked in my purse. Along with a tip I add a gift
> card with a thank you note on the back of my husband's business cards.
> Since doing that when we return, especially with a reservation, we always
> get one of our previous excellent waitstaff. Best $5.00 to $10.00 I have
> spent in a long time.
>
> Our Recommendation List for what was on the February the menu......
>
> Poached pear salad with local walnuts
> Breaded Eggplant starter
> Prawn and crap Louie salad
>
> Salmon with a Louie type mix broiled on top at the end of preparation
> served on arugala.
>
> The Filet mignon is always good with whipped potatoes and real baby
> carrots and a sherry reduction.
>
> The desserts are all good though the Zabaglione and the choice of the
> night gelato with crisp almond wafers and a spun sugar boat are my
> favorites. Or for over the top desert Dancing Lemon Cheesecake, "skip
> dinner eat chocolate" Chocolate Mousse cake. The coffee is a custom Gallo
> blend and is good too, though it isn't one of the high points it is just a
> good accompaniment or relaxing sipper.
>
> Thanks for any ideas.
>
> Cindi
>
> ___LINK BREAK___
> I am not associated with any of the businesses below. I won't make a dime
> if you browse or buy. I am just supporting an area service that we have
> been very pleased with.
>
> http://www.galletto.biz/home.htm Galletto's restaurant
> http://www.bvwines.com/wines/napa_wi...ignon_2001.htm
> BV rutherford
>
>
>
>Sounds like you had a great night, tipping is a great idea.
what is Prawn and crap Louie salad? Is this a typo or Prawn with a pancake
crepe? What sort of sauce?
The meal sounded great, just can't get my head round the Prawn and crap
Louie salad. Nice review, hope you have many more happy anniversaries.

Sarah

Cindi - HappyMamatoThree wrote:

> Does anyone have a tried and true recipe for this dessert? Am I
> overcomplicating my search? I would really appreciate the help as I would
> like to replicate this at home for my family for mother's day.


I use the recipe in Silver Palate and have been pleased with the result.


--Lia

>>Sounds like you had a great night, tipping is a great idea.
> what is Prawn and crap Louie salad? Is this a typo or Prawn with a pancake
> crepe? What sort of sauce?

Crab

"Sarah" > wrote in message
o.uk...
>
> "Cindi - HappyMamatoThree" > wrote in
> message . net...
>> Sunday night my hubby took me out to celebrate our engagement anniversary
>> to one of my favorite, albiet a bit pricey, restaurants. Just for
>> everyone's reference it's in Modesto and is called Galletto's and owned
>> and run by the Gallo family who are based here in town. The restaurant is
>> one with a rotating menu with excellent chef special creations and at
>> least a monthly new menu. The food and service Sunday were at a premium
>> as it is a rather slow night and we went a bit earlier than the typically
>> busy supper crowd.
>>
>> Anyway, following an eggplant starter, a special surf and turf entree and
>> an excellent red wine neither harshly dry nor sickenly sweet though ever
>> so plesant and satisfying, called BV Rutherford 2003 (about $30 a bottle
>> in the grocery, $8.99 a glass at the restaurant), it was time for
>> dessert. I had chosen zabaglione with berries and sugared mint leaves. It
>> was mild, ever so slightly lemony, smoth as silk, and neither too cold
>> nor allowed to warm too much. Though of the quality I absolutely expect
>> and have been thrilled to enjoy there. I have looked and looked for
>> recipes and found a gamut of recipes but I am just not sure what I am
>> looking for. It was nicely mild but at the same time had a layered flavor
>> without being overpowering.
>>
>> Does anyone have a tried and true recipe for this dessert? Am I
>> overcomplicating my search? I would really appreciate the help as I would
>> like to replicate this at home for my family for mother's day.
>>
>> And as an aside, no children (though they are welcome and I have seen
>> very well behaved littles there.) We spent over two hours relaxed in
>> their majorly comfortable booth and enjoyed every moment of conversation
>> and privacy.
>>
>> Finally, I have made a habit of having 5 and 10 dollar gift cards to area
>> busy spots, Starbucks, Borders, Kriers (comic books, gaming store),
>> Barnes and Noble, etcetera, tucked in my purse. Along with a tip I add a
>> gift card with a thank you note on the back of my husband's business
>> cards. Since doing that when we return, especially with a reservation, we
>> always get one of our previous excellent waitstaff. Best $5.00 to $10.00
>> I have spent in a long time.
>>
>> Our Recommendation List for what was on the February the menu......
>>
>> Poached pear salad with local walnuts
>> Breaded Eggplant starter
>> Prawn and crap Louie salad
>>
>> Salmon with a Louie type mix broiled on top at the end of preparation
>> served on arugala.
>>
>> The Filet mignon is always good with whipped potatoes and real baby
>> carrots and a sherry reduction.
>>
>> The desserts are all good though the Zabaglione and the choice of the
>> night gelato with crisp almond wafers and a spun sugar boat are my
>> favorites. Or for over the top desert Dancing Lemon Cheesecake, "skip
>> dinner eat chocolate" Chocolate Mousse cake. The coffee is a custom Gallo
>> blend and is good too, though it isn't one of the high points it is just
>> a good accompaniment or relaxing sipper.
>>
>> Thanks for any ideas.
>>
>> Cindi
>>
>> ___LINK BREAK___
>> I am not associated with any of the businesses below. I won't make a dime
>> if you browse or buy. I am just supporting an area service that we have
>> been very pleased with.
>>
>> http://www.galletto.biz/home.htm Galletto's restaurant
>> http://www.bvwines.com/wines/napa_wi...ignon_2001.htm
>> BV rutherford
>>
>>
>>
>>Sounds like you had a great night, tipping is a great idea.
> what is Prawn and crap Louie salad? Is this a typo or Prawn with a pancake
> crepe? What sort of sauce?
> The meal sounded great, just can't get my head round the Prawn and crap
> Louie salad. Nice review, hope you have many more happy anniversaries.

Perhaps I should learn to spell. CRAB I swear I swear I swear. I know there
are some interesting restaurants who serve some way odd stuff, but this one
wasn't it.

Sorry

Cindi

>
> Sarah
>
>
>
>
>

"Julia Altshuler" > wrote in message
. ..
> Cindi - HappyMamatoThree wrote:
>
>> Does anyone have a tried and true recipe for this dessert? Am I
>> overcomplicating my search? I would really appreciate the help as I would
>> like to replicate this at home for my family for mother's day.
>
>
> I use the recipe in Silver Palate and have been pleased with the result.
>
>
> --Lia

Thank you kindly I will look for it.

Cindi
>

On Tue, 20 Feb 2007 18:51:20 GMT, "Cindi - HappyMamatoThree"
> wrote:

>Does anyone have a tried and true recipe for this dessert?

Although I've made it, I don't have a single recipe I use.... because
I don't know where the original recipe book is. LOL It was a
standard zabaglione recipe except instead of Marsala, it used
champagne. OMG, the resulting zabaglione was light and lovely!
Marsala overpowers the delicacy of zabaglione, AFAIC.

>Am I overcomplicating my search?

Yes. Most recipes are simple and your results are perfect *if you
follow the recipe*.

> I would really appreciate the help as I would
>like to replicate this at home for my family for mother's day.

Soldier on! Do a trial run and get back to us with the results. We
can help you tweak it - if you need to.

--
See return address to reply by email

On Wed, 21 Feb 2007 02:17:33 GMT, "Cindi - HappyMamatoThree"
> wrote:

>
>"Julia Altshuler" > wrote in message
...
>> Cindi - HappyMamatoThree wrote:
>>
>>> Does anyone have a tried and true recipe for this dessert? Am I
>>> overcomplicating my search? I would really appreciate the help as I would
>>> like to replicate this at home for my family for mother's day.
>>
>>
>> I use the recipe in Silver Palate and have been pleased with the result.
>>
>>
>> --Lia
>
>Thank you kindly I will look for it.
>
Just look on the internet..... there are lots of recipes available.

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