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About FoodieWineLover - Gina (Martino) Zarcadoolas

My name is Gina (Martino) Zarcadoolas and I am the name behind the blog Foodiewinelover. I am of Italian and Middle Eastern descent, but spent part of my early childhood in Haiti. It's a small country in the Caribbean (formerly known as Hispanola, because the island was occupied by Haiti and the Dominican Republic before both nations became independent.) I am married to a Greek and I currently live in South Florida, where there is a big Cuban influence. As you can see, I am multi-cultural, and I enjoy traditional and authentic dishes from various cuisines. I am a passionate food writer, a recipe developer, and a cookbook author. I am a Level 2 sommelier, and recently received a level 2 "WSET: Wine, Spirit, Education, Trust". I am a culinary personality and a world traveler. In March 2023, I was awarded the title of "Italian Wine Scholar", after undergoing rigorous studies of all the twenty Italian wine regions. In between blogging, I sell and invest in Real Estate. I have been inspired by many different cuisines during my travels abroad, and I am fascinated, the way food plays a major role in cultures all over the globe. I have had the pleasure to visit many countries and cities in my lifetime, and savored many delicious ethnic cuisines. I am really excited to discover WordPress and share with you my passion for food, wine and travels around the world. I feel blessed to have visited so many places such as Puerto Rico, Dominican Republic, Haiti (where I lived), Mexico City, Taxco, Acapulco, and Cancun in Mexico; Nassau, Paradise Island, in the Bahamas; St. John, St.Thomas, San Jose, Guanacaste in Costa Rica; Rome, Naples, Capri, Positano, Florence, Venice, Lake Como, Milan, in Italy; Lugano, Switzerland; Athens, Mykonos, Santorini, Rhodes, in Greece; Kusadasi and Ephesus in Turkey; Corsica, Monacoville and Montecarlo in Monaco; Nice, Cannes in France; Barcelona in Spain and Palma De Majorca. Most recently, I visited Cartagena, Colombia. I currently live in the USA with my beautiful family. In 2013 I visited wine country, Sonoma and Napa Valley, and had the time of my life. In 2017, I explored the world of Tuscan living and wines from that region. I also visited Positano, the Amalfi Coast and Naples where I relished on some authentic Southern Italian Cuisine. I cook passionately, and I love to entertain family and friends, while sipping on some amazing wine. I will share with you some of my delicious culinary creations, and some beautiful pictures that I captured during my travels. I hope you will sit back, relax and enjoy My Food, Wine & Travel Lifestyles.

Guacamole for Super Bowl 51

Guacamole

preppingguacamoleI wasn’t planning on making anything today, but I decided at the last-minute to share with you my simple and very delicious guacamole. It’s just in time for the Super Bowl, and it takes less than 15 minutes to prepare. Guacamole is a very popular dip made with avocados, and is a major crowd pleaser, especially on Game Day!

Servings: 6-10 as a dip with tortilla chips – served with other food
Level of difficulty: Super easy

Ingredients: 

  • 6 Hass avocados, peeled and scooped out of skin
  • 1-2 lime, juiced *
  • 1 plum tomato, seeded, diced
  • 1/4 cup of red onions, diced
  • 1/4 cup extra virgin olive oil, plus more to drizzle
  • 1 jalapeño, diced – optional – plus more for garnish
  • sea-salt to taste – don’t be afraid, it will need it *
  • freshly ground black pepper, to taste
  • 1 large bag of tortilla chipsPreparation:

1) In a large mixing bowl, add the avocados, lime juice, tomatoes, onions, oil, jalapeño, salt and pepper. Use an old-fashioned potato masher, and mash it about 20 – 25 times by hand. I use this method because I like my guacamole chunky, and this way, it stays nicely on the tortilla chip. Who wants a runny guac??

2) Place in a serving bowl and chill for at least 30 minutes to one hour. When ready to serve,  taste for flavors, add more salt, and lime if necessary.  Give it a good stir. Drizzle with olive oil. Garnish with jalapeño. Serve with the tortilla chips.

Your guests will be dancing salsa while watching the game.

Cook’s Tips:

1) Use the small avocados because they taste better. Always have extra ones because you never know if one will be rotten on the inside.

2) Always check for acidity, the amount of lime you will use, will depend on how juicy they are.

3) Unless, you are on a sodium-restricted diet, you will need to use salt to bring the flavors together.

4) As you can see, I avoid using strong spices because I want to taste the avocados…

Happy Super Bowl Sunday! Enjoy!!!!

Gina Martino Zarcadoolas
My Food, Wine & Travel Lifestyles

Guacamole

Guacamole by Foodiewinelover

Arayes, A Delicious Middle Eastern Meat-Stuffed Pita

Arayes
Prepping for Arayes

prepping for Arayes

Ground Sirloin

Ground sirloin

Arayes with side of hummus

Arayes with side of hummus

Arayes are a very popular street food in the Levant region, and a crowd pleaser. They are easy to make, and  very tasty.  The word Ara’yes in Arabic is the plural word for Arous, meaning bride.

If you are a meat lover, and looking for something quick and satisfying, look no further. I’ve got the perfect dish for you, it’s called Arayes.  It’s a meat-stuffed pita dish that can be made on a week night, if you are pressed for time.

Serves 6-8 with a side dish, based on your appetite
Level of difficulty: Easy This recipe can easily be divided in half.

Ingredients:

  • 4 lb ground beef sirloin *
  • 3 tbsp. extra virgin olive oil
  • 1 cup onion, chopped
  • 1 cup flat-leave parsley, chopped
  • 6 garlic, chopped
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1/4 tsp. allspice  *
  • 1/4 tsp. coriander *
  • 1/4 tsp. nutmeg *
  • 1-2 tbsp. tomato paste
  • Pita Bread *
  • Lemon, juiced 


    Preparation:
    1) In a large frying pan, over medium-high heat, heat up olive oil. Saute the onions for 3 minutes. Add garlic, sauté an additional 2 minutes. Add meat, salt, pepper, allspice, coriander, nutmeg.  Pan fry for about 10 minutes on high, depending on what material you’re using. Be careful not to burn the bottom, stir occasionally. It will render some liquid, but will dry up.2) Add tomato paste, and more oil if necessary. Keep stirring, add fresh parsley. Adjust seasoning to your taste. Remove.

    3) In the meanwhile, warm up pita bread in the broiler, but you can also grill them for a more authentic version. Stuff the pita bread with meat,  garnish with parsley, and sprinkle lemon juice on top.  Hummus.Tabbouleh, or Fattoush Salad make wonderful side dishes for this lovely meal. The choice is yours! Visit the links to get the recipes.

Cook’s notes:

1)Traditionally, lamb meat is used in this dish, but ground beef or ground turkey work well also.

2) You can substitute the coriander, nutmeg and allspice for a spice called 7 Spices. It can be  found in Middle Eastern specialty stores.

3) Buy large pita bread and cut in half or use the small ones.

Have fun in your kitchen!

Gina,  Foodiewinelover 

My Food, Wine & Travel Lifestyles 

 

HEAVENLY NUTELLA PIZZA

Nutella Pizza

I hope you all had a wonderful holiday season with your loved ones. For me, it was about spending quality time with my family and close friends, and enjoy the deliciousness of life. Not only, did I host Christmas Day dinner, but, I also cooked a Prime Rib dinner for my son’s birthday on New Year’s Day. As you can imagine, I have been busy in the kitchen,  That’s not all,  I also made a very easy and delicious treat, a Nutella Pizza to start 2016 on a sweet note.  If you are like me, and don’t have a knack for baking, this dessert is for you. It’s so easy, a 5-year-old can make it, (with an adult’s supervision.)  I bought freshly made store-bought pizza dough, and Nutella, a scrumptious hazelnut spread with cocoa. It is the star ingredient in this recipe. I use raspberries and hazelnuts as toppings, but you can use any toppings of your choice, just like you would do in a regular pizza.

Servings: 6-8  Level of difficulty: Easy

Ingredients: 

  • 1 lb.  pizza dough*
  •  Flour to sprinkle on cutting board
  • Pam – spray
  • 1 – 13 ounce jar of Nutella
  • Confectioners sugar for garnish*
  • Raspberries, or any fruits of your choice
  • Roasted hazelnuts, or any nuts

    Preparation:

    1) Pre-heat oven to 500 degree F.
    2) In the meanwhile, put dough out to reach room temperature. Sprinkle some flour on a wood board, and use a rolling-pin to roll the dough. Stretch it as if you are making a pizza.
    3) Spray Pam on the bottom of a round 13-inch pizza pan,  place the dough and press it down around the edges. Take a fork, and poke a few holes on pizza to avoid bubbles during baking.4) Place on the middle rack, and bake for exactly 6 minutes, depending on your oven.  To check for doneness, lift the bottom of pizza with a fork or knife, and if it has a nice golden brown color, then it’s done. Remove it, and put it on a board.
    5)  Using a spatula, spread the Nutella all over the pizza while it’s hot.  Sprinkle the sugar, and garnish with fruits and nuts. Cut in triangles like a pizza. It gets a little messy but that’s all part of the fun! There will be lots of finger-licking!

    I love the idea of hazelnuts because that is one of the ingredients in the Nutella, but you can use any other nuts.

    My family told me that I was trying to kill them, in a good way, of course. It was mouth-watering, and devilishly scrumptious.

    Tips: 1) You can make a homemade pizza dough
    2) Serve it at once, while nutella is hot.
    3) Confectioners sugar is the white powder sugar

    WARNING: Highly addicting!

    Wishing all of you, a Happy and Sweet New Year in The Kitchen!

     

    Updated – 10/27/2016 Dedicated to my beloved dad in heaven.  RIP July 2016

    Nutella Pizza

    Nutella Pizza

    Nutella Pizza

    Nutella Pizza

    Nutella Pizza

    Nutella Pizza

    Gina, Foodiewinelover
    My Food, Wine, & Travel Lifestyles 

    Photo: by Gina for Foodiewinelover
    Recipe: by Gina for Foodiewinelover

Braciole, A Gourmet Italian meat, in Tomato Sauce

It’s the holiday season, and Christmas is literally around the corner. I am hosting Christmas Day, and need to work on a menu, and finish my shopping. This time of the year is overwhelming for me, but there is a joyous feeling in the air, that goes with the madness of the season. I recently made a dish called:  Braciole, pronounced brajole, or brashole, and is the plural for braciola. It is considered a thinly sliced of meat, stuffed with garlic, parsley, and salami or prosciutto. Most grocery stores have it pre-sliced, or you can have the butcher slice it for you. Some people use flank steak, but I always use top round.  In Italy, this dish is called involtini, and the stuffing/filling can vary depending on the region. If you are still wondering what to make for Christmas, or your holiday dinner, this is the perfect and festive dish for you. It is a bit time-consuming, but the good news is, you can make it 1 or 2 days ahead of time. Please keep in mind, some people do not consume red meat, be sure to have chicken, fish and veggies grace your holiday table.

Serves: 9-12 for a seat-down dinner or 10-15 for buffet style dinner, served with other food.  Level of difficulty: Medium-difficult  Time from start to finish: 2.5 – 3 hours, depending how fast you do all your  prepping.

Making Braciole

Making Braciole

Stuffing braciole

Stuffing braciole

Braciole by Foodiewinelover

Braciole by Foodiewinelover

Searing the braciole

Searing the braciole

Braciole in tomato sauce by Foodiewinelover

Braciole in tomato sauce by Foodiewinelover

Braciole paired magically with Barolo

Braciole paired magically with Barolo

 

Ingredients for the meat:

  • Olive oil for pan frying
  • 3 lbs. top round steak, thinly sliced
  • 1 – 6 oz  jar of peeled garlic, chopped *
  • one large bunch of flat-leave parsley, chopped
  • 1/3 lb. prosciutto, roughly chopped
  • Sea salt
  • Freshly ground pepper *
  • Butcher twine *

    Preparation for the meat:     

    1) Place the meat on a butcher block, season with salt and pepper to taste. Sprinkle the seasonings lightly, depending on your sodium diet, on both sides of meat. Keep in mind, the prosciutto is salty. I recommend you use less than more. You can always add more later, but if it’s over salted, the food will be ruined.  It’s hard for me to give you measurements, since I use my fingers to sprinkle the seasonings.
    2) Next, with the tip of your fingers, grab some garlic, parsley, and prosciutto, one at a time, and place at the end of the meat, as shown on the picture. Roll it, like a jelly roll, and repeat the same process. You will work an assembly line, and use the butcher twine later.
    3) Once, your meats are rolled up, it’s time to tie them up with the butcher twine, by securing both ends.  There may be some leftovers, garlic, parsley, and prosciutto. Save to use in the sauce.
    4) In a large pot, on medium high heat, heat up olive oil, Sear the meat on both sides to obtain a nice brown color, about 5-7 minutes. Do this in batches, and set aside.

    Ingredients for the sauce:

  • 1-2 tbsp. olive oil, if necessary
  • 1 tbsp. tomato paste
  • 1 container Pomi, chopped tomatoes
  • 1 container Pomi, strained tomatoes
  • 1 large jar of Mids, prepared tomato sauce, meatless*
  • 1/4 cup of water, put in jar and shake it to get all the sauce
  • Salt & pepper to taste
  • pinch of sugar, optional

    Preparation for the sauce:

    Using the same pot, add more oil, if necessary, brown the tomato paste, add all the tomatoes, water, leftover fillings, salt & pepper, sugar, and put the meat in the sauce. Bring to a boil, simmer on low heat for about 2 hours, uncovered, until the meat is tender. Stir occasionally, to make sure the pot doesn’t burn on the bottom.  If you feel the sauce is too thick, add very little water, and continue cooking.

    Pasta    1) 2 lbs. of Rigatoni, or any pasta shape of your choice.
    2) While the sauce is simmering, bring water to a boil for pasta. Add salt, and cook as per package directions, or al dente, to the bite.
    3) Drain pasta, drizzle with olive and some sauce to prevent clumping. Set aside. The sauce should be done, and the meat tender by this time.
    4)Remove the braciole from the sauce, and use a pair of shears to cut the twines. (You will need some patience, while I was doing this, my guests were having their salad.)  Arrange them in a nice rectangle platter. This presentation is ideal for a seat-down dinner party like I had.  Serve with the pasta. However for a buffet-style, or for a holiday table, slice them, and arrange them on a beautiful platter. It is more decorative, and appealing.

Braciole

Cook’s notes:

1) Some people use toothpicks to secure the meat, but I prefer using the twine.

2) Freshly ground pepper goes so nicely with the meat.

3) If you don’t want to use garlic from the jar, go ahead and use fresh, just allow more time for peeling.  Nothing wrong with fresh ingredients, I actually encourage it, whenever possible.

4) Some recipes add cheese to the filling, but, I prefer grated  Parmigiano Reggiano, (parmesan cheese), on top of the pasta.

5) This recipe yields 9 meat rolls, but, some people shared one. There were leftovers, and, it was even better the next day.

6) For a small dinner gathering, I recommend you ask your guests if they consume meat or shellfish. Let’s not forget about gluten-free pasta for those who cannot have regular pasta. This may create extra work, but if you are having guests, it’s important to accommodate their diet, and ensure they enjoy their meal.

Wine pairing suggestions: My lovely aunt and  cousin were visiting from abroad, I decided to go all out. I paired this delectable dish with a Barolo, the king of Italian wines. The pairing was magical, and everyone was pleased with my culinary creation. You can also pair this dish with a Malbec or Cabernet Sauvignon of your choice. You want a big wine to stand up to the meat.

Buon Appetito!

Recipe by Gina for Foodiewinelover
Images by Gina for Foodiewinelover
Wine pairing suggestions by Gina for Foodiewinelover

This will probably be my last post before Christmas, therefore, I would like to wish all of you, a happy holiday season, and a Merry Christmas from my home to yours.

In closing, I would like to share this quote: “Christmas! The very word brings joy to our hearts. No matter how we may dread the rush, the long Christmas lists for gifts and cards to be bought and given–when Christmas Day comes there is still the same warm feeling we had as children, the same warmth that enfolds our hearts and our homes.”

Gina, Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

 

 

 

Fattoush Salad, A Lebanese Delight

Fattoush Salad

Recently, my hubby and I were heading to Aventura mall, to celebrate his birthday. We missed the exit, made a u-turn, and ended up at  Gulfstream Park instead. We stumbled upon this Lebanese restaurant called Mijana.  We ordered an assortment of mezze, (or meze) that are small dishes, or plates in Middle Eastern cuisine. It’s spelled differently, depending on the region of the world.  We had their luscious, and traditional Lebanese Fattoush salad. It is considered a peasant salad, made with fresh greens, veggies, toasted pita bread, and a lemony dressing. We could not get enough of the intense flavors, and the freshness of the salad. I knew, it wasn’t going to be long, before I attempted to make it in my kitchen. You will need a spice called Sumac, that is tart and full of flavors.

Serves: 4 as a side dish  Level of difficulty: Easy

Ingredients:

  • 5 ounces of romaine lettuce, chopped
  • 5 radishes, sliced
  • 1 handful of cherry tomatoes
  • 1/2 of an English cucumber, sliced * (Do not peel)
  • 2 scallions, chopped
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh mint, chopped
  •  2 small pita bread, cut up in squares, broiled


Dressing:

  • 1/2 lemon, juiced
  • 4 tbsp. extra-virgin olive oil, + more for pita
  • 1/4 tsp. sumac + more to sprinkle
  • 1/2 teaspoon sea salt
  • freshly ground pepper

Preparation:

  1. Arrange the lettuce, radishes, tomatoes, cucumber, scallions, parsley, mint in a large bowl. Set aside.
  2. Cut pita bread in small squares, place on a tray, and drizzle with olive oil. Broil for about 3 minutes. Make sure you don’t burn them. Remove them.  Place on top of the salad.
  3. Whisk  lemon juice, olive oil, sumac, salt & pepper until blended.
  4. Pour over the salad. Toss well. Sprinkle more sumac to garnish, and drizzle more olive oil, if necessary.  Serve with a piece of chicken or fish, for a delicious and nutritious meal.

Fattoush SaladI hope you will try this refreshing salad, and share your experience with us.

Lebanese food

Lebanese food at Mijana Restaurant

 

Tips: 1) English cucumbers are generally long, with fewer seeds, and the skin is tender. If you don’t have this kind, the regular cucumber will do the job.
2) Some authentic recipes call for pomegranate molasses, but I didn’t have it on hand.  Purslane, a nutritious weed, can also be used, but not easily found in my area.

Happy Tossing!

Gina, Foodiewinelover
My food, wine, & Travel Lifestyles

Recipe inspired by Mijana restaurant, made in my kitchen
Pictures by Gina for Foodiewinelover

 

 

Back To My Roots, A Delicious Greek Cookbook

Spanakorizo

Back To My Roots
Krystina Kalapothakos is a chef with a Greek soul, as she puts it. She blogs over at Kouzounas Kitchen.  Kouzouna is her grandmother’s maiden name, and not to be confused with Kouzina, which means kitchen in Greek. I met her online a little over a year ago, via a Twitter friend.  She is the founder of a wonderful group on Facebook called: Foodify.  We follow each other on social media, and share each other’s recipes with our audience.  Krystina is inspired by her yiayia, (grandma in Greek), who left her legacy, along with some traditional Greek recipes. That’s where Krystina gets her passion for cooking, and baking.  She has some delectable recipes on her blog, but recently decided to put together her first cookbook. Although, it’s been a lifelong dream of hers, it took her a little less than 3 months to put it together. I admire her commitment, determination, and love for Greek cuisine.  I got a copy of her cookbook, and was pleased with the heartwarming story she shares with us, along with some delightful, and authentic dishes. It didn’t take me long to try her Spanakorizo, Rice with Spinach. I made it in my kitchen, and it was an instant hit with my family. Today, I will share with you, this delicious Greek dish from her newly published cookbook, Back To My Roots, Sharing Recipes From The Villages Of Greece.

Spanakorizo (Spinach & Rice)

Ingredients:

  • 1 pound of fresh spinach (If you are using swiss chard, you can do half swiss chard & half spinach)
  • 1/4 cup olive oil
  • 1 cup chopped fresh onion
  • 1 leek finely chopped
  • 2 garlic cloves finely chopped
  • 1 lemon (reserve juice and zest)
  • 1/4 cup fresh chopped dill
  • 1/4 cup fresh chopped basil
  • 1/4 cup fresh chopped mint
  • 1.5 teaspoon dried Greek oregano
  • 1 cup Basmati rice
  • 3 cups water
  • 1.5 tsp sea salt
  • 1 Pinch ground cumin
  • 1 pinch black pepper
  • Balsamic Vinegar (Reserve for the finish plate)

Method:

  1. Heat olive oil in large pan over medium heat.

2) Saute onions and leeks until they become translucent. (About 5 minutes.)

3) Add garlic, and sauté for 1 minute.

4) Add lemon zest, dill, basil, mint, oregano, cumin, swiss chard, and spinach. Cook until the spinach has wilted down.

5) Stir in the rice, and water. Bring to a boil.

6) Reduce the heat, and place the lid over the pan. Let the rice cook for approximately 20 minutes.

7) When the mixture has cooled, stir in the lemon juice and balsamic vinegar.

Enjoy with some fresh Feta over the top.

I highly recommend this cookbook, and Krystina is in the process of getting it on Amazon. In the meanwhile, if you are interested in owning one, please email her, at kouzounaslive@gmail.com, write “cookbook” under subject, and she will get back to you. This would make a lovely Christmas, Hanukkah, or birthday gift.

Krystina Kalapothakos

Krystina Kalapothakos

Meet Krystina Kalapothakos, the name behind the lovely blog, Kouzounas Kitchen.

Follow her on Twitter: —–> KouzounasKitchen
Follow her on Facebook: —>KouzounasKitchen

I want to thank her for her generous contribution to the culinary world, and for featuring my shrimp Saganaki in her cookbook. I hope you will try this recipe, and get her book.

Update: 3/11/2016 – Since this blog post, Krystina has published her book on Amazon and you can obtain a copy by clicking on this link: http://www.amazon.com/Back-My-Roots-Krystina-Kalapothakos/dp/0692638679/ref=sr_1_1?ie=UTF8&qid=1456905437&sr=8-1&keywords=krystina+kalapothakos

Spanakorizo

Kali Orexi (Bon Appetit) in Greek

Pear and Blue Cheese Salad, Thanksgiving Edition

Pear and blue cheese salad

I noticed these beautiful Bosc pears at the grocery store, and decided to make a colorful, and festive salad with them. We have no fall here in South Florida, but I wanted to get in the spirit of autumn. This salad is perfect for Thanksgiving, and has all the luscious colors of the season.

Serves 6 – 8 as a side  –  Level of difficulty: Easy
You can easily double up on the recipe for a larger group

Ingredients:  

  • 5 oz. bag, assorted field greens, pre-washed
  • 1 Bosc pear, cut lengthwise
  • 3 walnuts, unshelled, broken into medium-sized pieces *
  • 1 tbsp. dried cranberries
  • 2 oz. blue cheese, crumbled

Place the field greens in a large bowl, arrange the pears, sprinkle the walnuts, cranberries, and the blue cheese on top of the salad.

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1/4 cup honey
  •  Salt, to taste

Whisk in vinegar, oil, honey and salt, until it’s mixed well. You can also shake all the ingredients in a jar. Taste and adjust if necessary. Pour over the salad just before serving.

Tips: 1) You can also use 1/4 cup candied pecans instead of the walnuts.

2) Add grilled chicken, and make it a meal for a special evening.

Wine “pearing”: A crisp white wine, Sauvignon Blanc, Riesling, or any wine of your choice.

Bosc pear

Bosc pear, photo by Foodiewinelover

Eat, Drink and put all your troubles aside for at least one day! Wishing you and yours a very Happy Thanksgiving!

Gina,

cropped-super-high-res-with-white-bg2.png

 

Coffee-Making Process In Costa Rica, From Seed To Cup

Coffee sampling
Doka Estate, Costa Rica

Doka Estate, Costa Rica

Before the tour, we had a lovely lunch buffet on the veranda, overlooking the beautiful garden.

Lunch at Doka Estate - Chicken in curry, beef ribs, rice and red beans sauce, salad, veggies.

Lunch at Doka Estate – Chicken in curry, beef ribs, rice and red beans sauce, salad, veggies.

The lush garden at Doka Estate

The lush garden at Doka Estate

Banana trees to distract insects from eating the coffee beans

Banana trees to distract insects from eating the coffee beans

Do you ever wonder why coffee is so expensive? Well, after I recently visited a coffee plantation called Doka Estate, in
Costa Rica, I can totally understand why the prices are so high. It’s a long process to get from the coffee bean to the cup. I will share with you my experience, and what I learned from the tour guide. It starts out with the coffee beans from the berries, that are planted, and grown in different stages. Eventually, they are transplanted in the coffee fields, where they take about 3 years to produce the berries. The trees can live up to 100 years, however, after 25 years, the quality starts to deteriorate. The plant is called Coffea, and originated in Africa. It produces fragrant white flowers which turn into green berries. When the berries are ripe, they turn red, and are ready to be picked by hand.  They don’t all ripen at the same time, and that makes the process more tedious.  This particular plantation has about 200 pickers, and they use what is called a canasto, a basket to collect the berries. (It looks like a laundry basket) The pickers collect up to 20 baskets a day each.  Inside the berries are two coffee beans, but once in a great while, some will have just one bean, and it’s called the peaberry.

The tour begins in the seedbed, where the tour guide explains the development process of the plant, the collection of the ripe berries, the classification, the fermentation, the drying, the peeling and the roasting  process.

Coffee seedbed

Coffee seedbed

That's me,picking coffee beans off the plant using a canasto

That’s me, picking coffee beans off the plant using a canasto

 

Machine collecting coffee to classify them

Machine collecting coffee to classify them

The second station is the oldest humid coffee processing plant in the country that works by hydraulic power.  The grains are classified, and the best ones are heavy, and stay on the bottom.  Afterwards, the process of de-pulping of first and second quality coffee takes place in the grinders.

 

Sorting the coffee

Sorting the coffee

Next, the natural honey of the grain is cut in the fermentation tanks. This  process is vital, and significant to the taste of the coffee. The coffee is dried on the patios under the sun.  During rainy seasons, they use a drying machine, but they prefer the natural method.

Coffee fermentation tanks

Coffee fermentation tanks

Coffee drying machine

Coffee drying machine

 

Dried coffee is stored for 3 months

Dried coffee is stored for 3 months

Afterwards, the coffee beans are stored in the warehouse for three months in their parchment, the outer layer of the coffee beans.

Coffee after it's dried

Coffee after it’s dried

At this point, the coffee still has no fragrance, but they are ready to be peeled, and then exported or roasted in the country. The parchment is used to make paper.

A very small portion is used to make decaffeinated coffee. They get shipped to Germany to remove the caffeine from the coffee beans. They do not have the machines in Costa Rica because most people drink regular coffee, and the machinery is quite expensive.  Why Germany, you might ask? It’s simple, they have the engineering, and they use water only without any chemicals  in this process. They don’t charge Doka Estate for this service.  Germany sells the caffeine that has been removed from the coffee beans to large companies such as Coca Cola, Red Bull, etc., that’s how they profit from this service.

Finally, the roasting plant is visited,  and we observe the different types of roasts: Italian Espresso is roasted for 20 minutes, Peaberry is roasted for 18 minutes, and French Roast is roasted for 15 minutes. The longer it is roasted, the more intense the flavor.  This explains why the espresso is the strongest.

Coffee roasting machine

Coffee roasting machine

Different types of roasted coffee

Different types of roasted coffee

Coffee tasting

Coffee tasting

Coffee sampling

Coffee sampling


“Doka Estate coffee is one of Costa Rica’s highest quality coffees. The Doka Coffee Estate is located on the fertile slopes of the Alajuela Poas Volcano, the rich soil and the ideal altitude and climate have made the Santa Eduviges farm famous because of its excellent coffee.

The Vargas coffee growing family also carry a brand – Cafe Tres Generaciones – ‘Three Generations Coffee’ that conveys the great care and pride that this coffee growing family have placed in their coffee trees.”

Pictures:  by Foodiewinelover –  taken with my iPhone 6
Source: Information was obtained from the tour guide Adriana, my observations, and Doka Estate website.

I hope you have enjoyed, and learned some interesting facts about my journey through the coffee-making process.

Happy Coffee Sipping!

Gina, Foodiewinelover

Foodiewinelover

Foodiewinelover

 

Chicken Lettuce Wraps

With today’s busy lives, people are pressed for time, and need quick and easy recipes for weeknight meals. These Chicken Lettuce Wraps take no time, and are delightful. This is my creation, and I am happy to share my passion in the kitchen with all of you.

Serves: 4   Degree of difficulty: Easy

Chicken Lettuce Wraps

Ingredients:

  •  3 tbsp. sesame oil
  • 1/4 cup onions, chopped
  • 1/4 cup red bell peppers, chopped
  • 1/4 cup canned water chestnut, chopped
  • 3 garlic cloves, chopped
  • 1 tsp. fresh ginger, grated
  • 2 lbs ground chicken
  • 1.5 – 2 tbsp. Soy sauce, low sodium
  • Dash of Cayenne pepper
  • 1/2 cup carrots, grated, + more for garnish
  • Salt, optional
  • 1 head of bib, or butter lettuce leavesPreparation:  
  1. In a large skillet or wok, over medium-high heat, heat oil, add onions, peppers, water chestnut, garlic, ginger. Saute’ for 5 -6 minutes, stir occasionally.
  2. Add chicken, stir fry for 5 minutes. Add soy sauce, Cayenne pepper, carrots, salt, fry  while stirring for another 5-7 minutes, or until chicken is cooked through. (Do not attempt to taste unless you are certain chicken is cooked, and has an opaque color)
  3. Fill the lettuce with the chicken and serve with a peanut, soy or any sauce of your choice. Serve with brown or white rice on the side for a complete meal. Try this easy and delicious meal, and your family will appreciate your love for them, through your cooking.
    Chicken Lettuce Wraps

    Chicken Lettuce Wraps

    Happy Stir Frying from My Kitchen to Yours!

    Gina 
    Super-High-Res-with-White-BG

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef but I put my own spin on it and tweaked the measurements. I have followed his method, and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bow-ties, but it literally means “butterflies” in Italian.  You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well, and absorb the sauce nicely.  It’s always a big hit in my kitchen, and perfect for feeding a small crowd.  This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce has simmered for hours.

Serves 8 to 10 as a first course, 6 as a main
Level of difficulty – medium

Ingredients: 

6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

2- 2.5 pounds ground veal, beef, and pork divided equally

Salt and freshly ground black pepper

1/2 cup tomato paste

1 cup dry white wine

1 cup plain tomato sauce

14 oz. whole San Marzano tomatoes, crushed by hand

1/4- 1/2 cup reserve pasta water

1 pound farfalle pasta

1 handful of salt for the pasta water

6-8 ounces baby spinach, trimmed

½ cup freshly grated Pecorino Romano

Preparation: 

1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Add the wine and the strained porcini soaking liquid, and cook for 5 minutes, until the wine has almost completely evaporated. Add the tomato sauce and crushed tomatoes. Reduce the heat to a very low simmer.

3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain, and add  the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.

My wine suggestion: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy.

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

Rustic Style Pasta with Veal, Porcini Mushrooms and Spinach

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