"Napoleon?...Wasn't that a guy from Shakespeare"

Last night I went to my favorite restaurant in Huntington Village on Long Island, NY.
I cannot explain my [obsession] lovefor the authentic Italian food with a touch of French and even Egyptian cuisine from Bravo Nader!

For anyone who lives in or around the Hungtington area- you HAVE to try this place out. The price is right and the food is authentic and you definitely get your monies worth with the large portions provided! :: Mmmmmmm! ::

I started with the "Pyramid Mozzarella"- I am so mad that I devoured this appetizer before I even thought to photograph it! It was truly a piece of art.

The plate was dressed with a large piece of romaine lettuce and the layers began to move upward!
Pieces of sundried tomatoes sat ontop of a thick slice of fresh mozzarella cheese which sat ontop of a roasted red pepper ontop of a thick fresh tomato slice. The entire work was drizzled with balsamic dressing. I might have died right then!!!

After I inhaled the appetizer, the main course arrived! The service at this place is impeccable! Every waiter and waitress assists your table and you never wonder when you may see the waitstaff to get your check!

I ordered the Chicken Pamersan- typical I know,  but I haven't had it at Bravo Nader before. The cutlet was a thick juicy, breaded and baked piece of chicken with fresh mozz.melted ontop. The pasta side was angelhair in a sweet tomato sauce and the vegetables were crisp and thoroughly cooked in a garlicy-buttery sauce. I do not think I have ever willingly eaten the veggies on my plate from other restaurants, but these~ I could not get enough!

Now.Now.... Not only are the appetizers and entrees amazing. Bravo Nader has desserts that I would eat everyday.

Almond Napoleon Dessert ( For Two!)

 

Cooking Time: about 20 minutes

Preparation Time: about 30 minutes
Refrigeration Time: at least 30 minutes
Ingredients:
1 lb. Pre-made Puff Pastry
4 cups Whole Millk
2/3 cup Granulated Sugar
1/3 cup Flour
7 oz. Butter (room temperature)
2 tbsp. Cornstarch
1 Vanilla Bean
3 tbsp ground almond powder or almost extract
10 Egg Yolks
Additional Flour to roll out pastry crust
Additional Butter for baking sheet (or use parchment paper as a lining)
Powdered Sugar to top off the pastry:)

The simple instructions for this dessert are as follows:

Preheat oven to 400°F

1. On a lightly floured surface, roll out pastry into a large rectangle 

*Transfer rolled out pastry onto a baking sheet (lightly buttered or else lined with parchment paper).

*Prick top of pastry with a fork. Cover pastry with a layer of parchment paper and place another baking sheet, of the same size, on top, to keep pastry flat.

If you don't have another baking sheet, just pour rice or any dried bean over the top.

Put in the refrigerator for at least 30 minutes.

2. Remove pastry from the refrigerator and bake (with either the additional baking sheet on top, or with the rice/beans on top) for ten minutes.

*Take out of oven, remove baking sheet (or rice/beans) and remove top layer of parchment paper.

*Put back in oven for another 10 to 15 minutes or until lightly browned.

*Remove from oven and let cool off entirely before spreading on cream filling.

3. As your pastry is baking, you can prepare the cream filling.

*In a large saucepan combine the yolks, almond powder or extract and sugar and stir well.

*Then stir in flour, and cornstarch.

4. Cut vanilla bean in half lengthwise, and scrape out the seeds into the mixture and stir well.

5. Slowly stir in the milk until homogenous.

*Put the cream filling on the stove (light heat) and very gently bring to a simmer -- when you see small bubbles, take it off the heat and refrigerate.

6. In a large mixing bowl, beat the butter so that it rises. Gently mix in the rest of the cream filling.

7. Once the pastry has cooled, cut it carefully (serrated knife works best) into three even parts.

*Using a spoon and a spatula spread a thick layer of cream filling on two parts of pastry crust.

*Stack these two layers and cover with the third (top) pastry piece.

*Sprinkle top with powdered sugar. Refrigerate until serving.

Pair your *Almond Napoleon* dessert with a nice espresso or cappuccino and enjoii!

The finished product will have your stomach screaming at you for more!  ::YUMMY::