Liv's Oyster Bar

How to make our Potato Gnocchi

John — Tue, 21 Feb 2012 03:54:19 +0000

Everyone loves our gnocchi so we though we would share the recipe with you. This is a basic potato gnocchi recipe, if you have any questions, please feel free to ask in the comments below.

You will need:
4 Idaho Russet Baking Potatoes
1 Large Egg
2-3 Cups All Purpose Flour

1. Individually Wrap Potatoes in Foil and place on a baking pan and bake in a 450 oven for 1 hour until soft.

2. Unwrap potatoes and let them cool enough to handle. (Potatoes cannot cool down completely or they will get gummy.)

3. Peel potatoes and send through a potato ricer, while their still warm.

4. Add 2 cups of flour to the potato and incorporate, Scramble one egg and kneed it into the mixture. If dough still seems a bit sticky add some more of the remaining flour until not sticky.

5. Flour a work area to work your dough. Kneed the dough until it comes together. You can add more flour if necessary.

6. Section off pieces of the dough and roll out into a rope the circumference of a nickel.
Cut dough into about 1 ½” pieces and place on a floured cookie sheet.

7. In a boiling pot of salted water, add your gnocchi and cook until gnocchi floats to the top of the pot.

8. At this point you can add the gnocchi to whatever sauce you are using, or cool in an ice bath, and freeze.

Here are two examples of gnocchi dishes we love.

Gnocchi with mushrooms and peas.

Gnocchi Bacon “Mac~n~Cheese”

Photography by Kristen Emanuelson

Want to know how to make our famous Pomegranate Passionfruit Martini?

John — Tue, 14 Feb 2012 02:40:42 +0000

It’s simple! Run to the package store and grab a bottle of Palma Liquor and find some passionfruit puree. It may be in the frozen food section at the grocery store, if not, try some passionfruit juice. (mango tastes close if you can’t find it). Along with your favorite vodka.

In a ice filled shaker add one teaspoon of the fruit puree. (add more to taste)
Pour about 1 – 1.5 ounces of the Palma liquor.
Then finish with about 5 ounces of Vodka.
Shake and strain into a chilled cocktail glass and garnish with a lime.

Photography by Kristen Emanuelson

Have you tasted two of our all time favorites?

John — Sat, 11 Feb 2012 03:15:16 +0000

First, our Prince Edward Island Mussels sauteed in a white wine, dijon mustard broth is a the local delicacy. Second, Liv’s original Sashimi Yellowfin Tuna Pizza that will give you a new way to appreciate a classic.
Photography by Kristen Emanuelson

Tickle your Tastebuds on Valentines Day!

John — Tue, 07 Feb 2012 02:12:52 +0000

Liv’s is open on Valentines Day. Join us for sensational specials, luscious libations, & delectable desserts. We are filling up fast, so hurry and make reservations for you and your sweetheart!

Photography by Kristen Emanuelson

What’s your favorite Happy Hour item?

John — Fri, 03 Feb 2012 21:32:28 +0000

Happy Hour continues to be a huge success. Customers choice award goes to our Fried Shrimp and Tuna Tartare Taco’s.

What is your favorite item on our happy hour menu?

We would also love to hear some of your suggestions of new small bites!

Photography by Kristen Emanuelson

“Coffee & Donuts” I wanna eat that!

John — Tue, 31 Jan 2012 03:58:19 +0000

The new dessert that everyone is talking about is Coffee & Donuts. Orange Scented Mashed Potato Donuts, Salted Caramel Glaze, with a Cappuccino Semifreddo.

Customer comment ~
“Thanks for a great meal from some weary travelers! Stopped in for some hospitality after a grueling day and what a wonderful experience it was! Food was terrific, staff was extremely friendly and knowledgeable and the dessert was delightfully fun and memorable. Coffee+donuts=GENIUS!”
~ Fitzgerald Architecture Studio

Photography by Kristen Emanuelson

“The Pit Boss”

John — Sat, 28 Jan 2012 02:25:32 +0000

Shorty Rossi and Hercules from The Animal Planets network series “The Pit Boss” came and joined us at Liv’s Wednesday night for some food and fun. Hercules was quick to order the Hanger steak and Shorty had the Shellfish Sampler and the Mahi Mahi. We all had lots of laughs. Shorty and Hercules was in town recording his audio book “Four Feet Tall And Rising”.

Photography by Kristen Emanuelson

Some New Dishes on the Menu “Yum”

John — Fri, 20 Jan 2012 23:53:38 +0000

Two crowd pleasers are back on the menu,

Braised Beef Short Ribs

Creamy Polenta, Baby Root Vegetables, Red Wine Sauce

Photography by Kristen Emanuelson

Some New Dishes on the Menu “Yum”

John — Fri, 20 Jan 2012 23:32:35 +0000

Butter Braised Lobster

Potato Gnocchi, Chanterelle Mushrooms, Peas Cipollini Onions, Creamy Mascarpone Lobster Sauce

Photography by Kristen Emanuelson

“Say Cheese”

John — Fri, 20 Jan 2012 01:23:04 +0000

Did you know that Friday, January 20th is National Cheese Lover’s Day?

So in honor of Cheese Lovers everywhere an amazing cheese tasting is now available on our dessert menu.

Beginning January 20th, Liv’s and Fromage Fine Foods have created a scrumptious cheese tasting for you to enjoy.