Author Archives for FoodieWineLover - Gina (Martino) Zarcadoolas

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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.

Butternut Squash, Fall Soup Challenge

Butternut Squash Soup

Butternut Squash – Source: Wikipedia

Butternut Squash

I belong to a wonderful group of food bloggers on Facebook called Foodify, and I am one of the proud admins.  Occasionally, we feature an event, challenging our members with a recipe contest. The most recent event is called: The Fall Soup Challenge.  The recipe must include a seasonal veggie, and/or legumes, and must not exceed 6 ingredients, excluding salt & pepper.  I picked butternut squash, because the color reflects the wonderful hues associated with the fall season, and l love the rich flavors. I wanted to add onions, but I would have had to use oil, and that would have put me over the limit. Here is a recipe that I created in my kitchen, and I am happy to share it with all of you. As the members post their recipes on our Facebook Event Page, I will be sharing their blog links on here. Please check back, as I will be updating from time to time, to include every participant.

Serves: 3-4  Level of difficulty: Easy – medium

Ingredients:

  • 4 cups butternut squash, cubed
  • 3.5 cups water *
  • 1 sage leaf, + more for garnish
  • Nutmeg, 10-12 grates + more for garnish
  • Salt & pepper
  • 1/4 cup heavy cream, optional
    Preparation:
    1) Place the butternut squash and water in a medium-sized pot. Over medium-high heat, bring to a boil, cook for 5 minutes or until tender.

    2)  With a large slotted spoon, pick the butternut squash (leaving the water in the pot) and put in a  food processor. Pulse it until it’s pureed.

    3) (if you were sautéing onions, this would be the time to do it, in a small frying pan)  Place the butternut squash purée back in the pot, add 1 sage leaf, nutmeg, salt & pepper and simmer for at least 15 minutes, stirring occasionally.

    4) Slowly add the cream, stir, and cook for an additional 5 minutes. Garnish with sage leaves, and nutmeg.  Serve in a soup bowl.

    This was a lovely side to a Turkey, Brie and Green Apple Sandwich that I also prepared that evening.

    * You can substitute the water with a low sodium chicken or vegetable broth for added richness.

    Butternut Squash Soup
    Foodify Fall Food Challenge Participants:  

    Roasted Carrot Saffron Soup  From Kicking back the Pebbles

    Vegetarian Coconut Pumpkin Curry Soup by Kouzounas Kitchen

    Thai Flavored Lentil and Squash Soup by Crackle and Temper

    Beet Soup with Veggie Chips by Art and Kitchen

    I hope you will attempt to make these delicious fall soups, and share your experience with us.  Happy Cooking From My Kitchen to Yours!

    Gina ~ Foodiewinelover

    Super-High-Res-with-White-BG

Perfectly Broiled Butternut Squash

Tis The Season for Butternut Squash! Everyone, including myself, always strive to get the perfect color on roasted butternut squash. I always bake them, but I am never fully satisfied the way they come out. I decided to broil them, and the result was magical. I ran out quickly, and left my son Peter-John in charge. He took over the kitchen, and turned them occasionally.  Upon returning home, they were already on the serving dish draining on paper towels.  I could not believe how beautiful and colorful they looked in such a short period. If you love your veggies, this delicious and nutritious side dish is for you.

Serves: 3-4  Degree of difficulty: Easy
butternut-squash

Ingredients:

  • 1 lb. of butternut squash, cubed
  •  Sea salt, and freshly ground pepper, to taste
  • 2- 3 sprigs of fresh thyme, de-stemmed, + more for garnish
  • Extra virgin olive oil to drizzle

Preparation:

  1. Place the oven shelf about 11 inches away from the burner.  Turn the broiler on high.

2. In the meantime, on a flat metal tray, scatter the butternut squash cubes in a single layer. Season with salt, pepper, and thyme. Drizzle 2-3  times with olive oil. I use an oil bottle spout to give me more control.

3. Place the tray with butternut squash  in the broiler.  The trick is to turn them occasionally, using a metal spatula (it doesn’t have to be one by one) for about 10 minutes , or until they obtain a golden brown color. Remove from the oven.

4.  Layer the bottom of a serving dish with some paper towels to soak up any excess oil, and plate the butternut squash. This step will prevent them from becoming soggy. Serve immediately. This was a lovely accompaniment to a red grouper, but it was so good, that it barely made it to the table.

image

I hope you will try this recipe in your kitchen, and share your experience with us. Happy Cooking from My Kitchen to Yours!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

Foodiewinelover

 

 

Heavenly Cheeses, Food & Wine Pairings

Hello everyone! This is probably my longest blog post to date, because it is my favorite, and most passionate subject,  Food & Wine. This explains my blog name, Foodiewinelover.  I have put together a compilation of my dining and wining experience on Heavenly Cheeses, Food & Wine Pairings.  Please do not forget to read the descriptions on all my photos.  Cheeses are among my favorite food groups, and when I’m entertaining, I love pairing them with delicious wines. There is an abundance of cheeses, and wines from all corners of the world, but unfortunately, there aren’t enough time to mention all of them.   Ideally, I love pairing cheese with the wine from the same region, or country, especially when I’m having a themed party. However,  there are no set rules about it, and, you can mix and match food and wines from different countries, as you please. There are hard, soft, and semi-soft cheeses. One of my favorite cheeses is Parmigiano-Reggiano, an Italian Parmesan cheese, aged 36 months, that I brought back with me from Italy. To me it’s considered the king of Italian cheeses, and has a lovely nuttiness to it.  According to Giada de Laurentiis, a famous Italian Chef, it’s best if you pick it with a knife, to get into all the nook and crannies, for optimal flavors.  In general, white wine is ideal to pair with cheeses because of their higher acidity content, and boost up the layers of flavors of cheeses. However, If you are not a big fan of whites, don’t fret, red wines  also make a nice pairing. Ultimately, you decide what works well with your palate. I am also sharing with you some delectable food that goes with some interesting wines.  Here are a few suggestions to impress your friends at your next gathering.

Guidalberto paired with Parmigiano Reggiano

Sexy, seductive, full-bodied, Super Tuscan, Italian wine, blend of Cabernet and Merlot – 2012 Tenuta SanGuido – Guidalberto . The color is a scintillating cherry-red. At first, floral aromas and dark cherries on the nose, then, when I swirl it, the earthiness comes out. I smell barnyard and chocolate. I swoosh it in my mouth, I get hints of tobacco, chocolate, leather, and all the flavor profile I desire in a wine. The finish is succulent and lingering. This wine pairs heavenly with Parmigiano Reggiano.

Cheese and wine pairing

Great cheese and wine pairings: Pulenta Cab from Argentina, Robert Mondavi, Emblem California Cab, & a platter of barrel aged Feta, Ginger and Mango Stilton, Pecorino Romano cheese.

Epoisse

Wine & Cheese for Dinner! Époisses, the stinkiest cheese ever. Lol! Prima Donna, a blend of Parmigiano Reggiano and Gouda, paired with La Crema, Pinot Noir. If you prefer white, you can pair with an Albarino, or a nice Chablis, (Chardonnay from Burgundy)

Manchego and Crianza

Manchego cheese paired magically with Miguel Torres Celeste Crianza, from the Ribera del Duero region of Spain. A beautiful pairing of cheese and wine from the same country.

Malbecandcheesepairing

Girls Night Out! Malbec paired with scrumptious Comte, Idiazabal and Ossau Iraty cheeses. 🍷🍷🍷

MerlotandHumboldtFog

Merlot and Humboldt Fog cheese….Pinot Noir would have been a nice choice as well

BrunellowithDeliceDeBourgogne

Le Delice De Bourgogne cheese paired with a fantastic Brunello.  If you are into white wines, another suggestion for this cheese is an oaky Chardonnay 

 

Foodiewinelover Stonecrabs

Stonecrabs paired with Champagne for my birthday in 2014

 

Foodiewinelover Bubblies

When in doubt, bubblies go with almost everything

 

Espinacas y Garbanzos

Spinach and Garbanzos, paired with a lovely white Rioja

Bai Gorri Rioja

Bai Gorri Rioja, An elegant white wine, well-balanced with intense flavors of oak, paired heavenly with an assortment of Spanish dishes, Shrimp with Garlic, Spinach with Garbanzo beans, Paella, and Manchego cheese. This was at our Spanish-themed wine party.

 

Lamb Loin Chops

Lamb Loin Chops pair beautifully with Chateau-Neuf-du-Pape or a nice red Bordeaux

 

Paella

Paella pairs deliciously with a nice Rose’

Rose' pairs nicely with a Paella

Rose’

 

Beets and Goat Cheese

Beets and Goat Cheese pair lusciously with a crisp Sauvignon Blanc

Gouda and Epoisses cheeses paired with Merlot

Gouda and Epoisses cheeses, caramelized walnuts and fig spread, paired exquisitely with Chateau Lyonnat, a Merlot from the Bordeaux region. Delicieux!

Veal Bolognese

Veal Bolognese over Pappardelle, paired nicely with a Rosso di Montalcino

Porterhouse for two paired with a Super Tuscan

Aged Porterhouse for two paired scrumptiously with a Super Tuscan

If you are a salmon lover, pick a lush Pinot Noir from Oregon, or one from the Russian River Valley, Sonoma county, California.  They both would make great choices. For any white fish, select a crisp white wine, if you want to get fancy, try a delightful Sancerre, (Sauvignon Blanc) from the Loire Valley.  If you are on a budget, stick to a nice chilled chardonnay.  Spicy food pair well with an off-dry Riesling, Viognier or Gewurztraminer. Pungent cheeses such as Gorgonzola, or Blue Cheese stand up to dessert wines, port or cognac. Sauternes, a French dessert wine, with notes of apricots,  is a nice complement to Roquefort cheese and Foie Gras. Let’s not forget about Ricotta cheese which is used in savory dishes such as stuffed shells. They make a great pairing with a nice Chianti, Rosso di Montalcino, or any medium-bodied Italian reds.  Ricotta cheese is also used as a scrumptious filling in cannolis, and goes well with a Moscato d’Asti, a lovely dessert wine from the Piedmont region of Italy.  If you are looking for a match made in heaven,  my friend, fellow-sommelier, Certified Italian Wine Specialist, Angela, from Constant Wining suggests pairing a cantuccini, an Italian biscotti, with Vin Santo. We had it at one of our Italian-themed wine party, and it was a major hit, and a fantastic way to end a superb evening with fun friends. Mascarpone, is an italian sweet cheese, and one of the main ingredients in the delectable dessert Tiramisu. It can be paired with either the Vin Santo, or the Moscato d’Asti.

I am posting links to some of the cheeses that I feature in this blogpost,  so you can learn more about their process, origin, and history.

Parmigiano Reggiano and Pecorino Romano, two Italian giants, are excellent grating cheeses for pasta dishes.  Gorgonzola,  Blue Stilton, Roquefort,  are considered some of the world’s most famous Bleu Cheeses. Feta Cheese is one of the most famous Greek cheeses. Humboldt Fog, is a goat milk and pungent in flavors. Epoisses is a pungent cows-milk cheese.  Delice de Bourgogne, is a French cow’s milk cheese. Manchego is a sheep’s milk from Spain. Comté is a cow’s milk from France. Ossau Iraty is a sheep’s cheese from France.  Idiazabal is a sheep’s milk from Spain.

I hope you have enjoyed some of my food and wine suggestions, and in closing, I would love to share some fun quotes with you.

“All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.” Charlie Trotter

“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art of living.” Robert Mondavi

Most importantly, I enjoy sharing food & wine with close friends, and family. It elevates the experience to another level.

Disclosure: All the pictures in this blog post are my own, and were taken either with my iPhone or my Canon Rebel T3 camera.  They were shot at various restaurants, a friend’s house, and my home.

Cheers to good health and a well-lived life!

Gina, aka, FoodieWineLover 

 

Healthy Tuna-Stuffed Avocado Halves

Tuna-filled Avocados

Lately, I’ve been trying to stay in shape, by incorporating more fruits and veggies in my diet. I’m discovering  many ways to eat well, and maintain a healthy lifestyle.  Today, I made  a quick-lunch, using a canned tuna, and an avocado. It’s super easy, healthy, and delicious. Avocados are so tasty, and packed with good fat, the one that does not clog your arteries.

Serves: 1 as a meal – 2 as a snack   Level of difficulty: Super easy

Ingredients:

  • 1 – 5 oz.  canned white Albacore tuna, drained *
  • Extra virgin olive oil, to taste + more to drizzle
  • 1/2 lemon, juiced
  • 1 rib of celery, diced
  •  Freshly ground pepper, optional
  • 1 Hass Avocado, split in half, remove pit
  •  Herbes de Provence, to taste

    Preparation:

    In a medium-sized bowl, mix first 5 ingredients well. Stuff the avocado halves with the tuna mixture. Garnish with Herbes de Provence. Drizzle more olive oil.

    *You may end up with some leftover tuna, depending on how much you fill the avocados.

    Voila! Bon Appetit!

    Happy Eatin’! With lots of passion from

    Gina’s Kitchen

    Tuna-filled Avocados

 

 

Shrimp Lo Mein

Shrimp Lo Mein

Mise en place for Shrimp Lo Mein
This post is dedicated to a wonderful social media friend, Adrienne. She creates delicious recipes, and takes beautiful photographs of food. All her dishes are vibrant and enticing, but her Shrimp Lo Mein caught my attention on Instagram.  I immediately asked her for the recipe, and she graciously provided it to me. It didn’t take me long to try it in my kitchen, and my family  loved it. I’m excited to share this delectable Chinese dish with all of you.

Serves: 4-6 Level of difficulty: Easy

Ingredients:

  • 1 package, Lo Mein Noodles, 13.5 oz.
  • 1.5 lb. of shrimp, peeled, deveined, tail-off
  • 2 tbsp. of vegetable oil, + more to drizzle on noodles
  • 1 tsp. of sesame oil
  • 3 garlic cloves, chopped
  • 1/2 tbsp. ginger, grated
  • 2 tbsp. water + more, if necessary
  • 2 tbsp. low-sodium Soy sauce, + more to drizzle
  • 1/4 cup Oyster Sauce
  •  1 small onion, chopped
  • Chinese chives, or 3 scallions * 

    Preparation:

    1) Cook the noodles according to package directions. (This one took exactly 3 minutes.) Drain and set aside. Drizzle noodles with vegetable oil to avoid them from sticking together.

    2) In a wok, or frying pan, over medium-high heat, heat vegetable oil and sesame oil. Add garlic, ginger, onions, shrimp, scallions,  Soy sauce and Oyster sauce, water.  Cook until the shrimp turns pink.

    3) Add Lo Mein noodles to the shrimp and mix well.  Drizzle with more Soy sauce, to taste.  Garnish with fresh scallions.

    The recipe calls for Chinese chives, but since they were not readily available, I used scallions. Celery can also be used as a substitute.

    This recipe hits all the high notes, and will become a part of my repertoire. Thank you Adrienne for inspiring me with your culinary creations.

    Warning: Do not use any salt, as some of the ingredients are already salty. If you are on a sodium-restricted diet, this dish may not be suitable for you.

Happy Cooking from My Kitchen to Yours,

Gina

 

Leg of Lamb, Greek-Style

Leg of Lamb, Greek-Style

Leg of Lamb

Leg of Lamb, Greek-Style

Leg of Lamb, Greek Style
Today we are celebrating a special birthday, and I am dedicating this blogpost to my lovely fellow-foodie-blogger friend, Athina, from  Kicking Back The Pebbles.  She is one of the 6 admins at Foodify, (including myself) a fabulous Facebook group of food bloggers  from around the world.  She is such a valuable  asset to the group, and has a generous heart.  She lives in Greece, and I am doing it the Greek way with all the fanfare.  In Greece, depending where you live, lamb is usually the meat served at Easter. I  made this leg of lamb, (1/2 to be exact) a while back in April, for Greek Easter. I normally cook a whole leg of lamb, but this time, I was cooking just for the four of us. I asked the butcher to cut the lamb in half, and he did. Today, I will share my version of a Leg of lamb. I have made this dish on many occasions, and it’s always a big hit.

Serves: 4-6 Level of difficulty: Easy-medium
Prepping time: about 10 minutes, cooking time: 1.15 minutes

Ingredients:

  • 1/2 leg of lamb, 3.5 lbs.
  • 1 medium onion, chopped
  • 6 garlic cloves, whole
  • Olive oil, a generous amount
  • Oregano, to taste (lots)
  • 2 cups of water, or low-sodium chicken stock
  • 1 cup of dry white wine
  • 1/2 cup chopped tomatoes, canned or fresh *
  • 1.5 cup orzo (a shape of pasta)
  • Salt & pepper to taste

    Preparation:

    1) Season lamb with salt & pepper, pierce some holes, and place the garlic cloves in the meat.  Place the lamb in a large deep metal tray.  Sprinkle oregano, and put the onions on top of the lamb. Drizzle generously with olive oil.

    2) In a 350 degree F. preheated oven, bake the lamb for about 35-45 minutes. Remove the tray with the lamb from the oven.  LEAVE THE OVEN ON!  Sprinkle the orzo all around the lamb.  Add the tomatoes, water, more olive oil, salt & pepper to the liquid. Give it a good stir. Place the tray back in the oven to continue cooking until the orzo is done. Always, keep an eye on your food. Add more liquid if necessary. It should come out, nice and moist.

    Leg of Lamb

    Leg of Lamb (in my kitchen)

    This is a picture of a whole leg of lamb, in my kitchen from the past.  If you are cooking for a crowd, use the same method, adjust the measurements, and allow for more cooking time.

    Leg of Lamb and lemon potatoes also make a beautiful combination, and is more traditional.

    Wine suggestions:

    Agiorghitiko from Nemea,  in the region of Peloponnese, a fruity red wine.

    Xinomavro, from Naousa, in the region of  Macedonia, a rich red wine with more tannins.

    Let’s not forget, Ouzo goes with everything! Opa!  (DO NOT CONFUSE ORZO WITH OUZO)

    Wait!!! That’s not all, no party would be complete without some Greek deliciousness. I am serving  Kouzounas Kitchen scrumptious, Loukoumades. They are mouth-watering Greek doughnuts. Like her saying goes: “let your taste buds say Opa!”

    Loukoumades, Kouzounas Kitchen

    Loukoumades, Kouzounas Kitchen

    χρόνια πολλά,  Happy Birthday Athina! Hope you are enjoying your celebration in style.

Polla Filakia! (Lots of kisses) darn, WordPress, wanted to change         Filakia to Tilapia, LOL!

Love, Gina

 

A Glimpse of The Glitz and Glamour of Monaco

Monaco
Monte-Carlo Casino

Hubby and our sons, in front of Monte-Carlo Casino

Monte-Carlo

Mom & Dad

 

Mom & Dad in Monaco

Mom & Dad posing for pictures

 

Monaco

My brother Gino in Monaco-Ville

Royal Palace, Monaco

Hubby and me in front of the Royal Palace, Monaco

Luxurious watches in Monte Carlo

Luxurious watches in Monte Carlo

Ferrari in Glitzy Monte Carlo

Ferrari in Glitzy Monte Carlo

Europe2011Monte Carlo Casino

My Mom and Me in front of the Monte Carlo Casino

Pizza in Monaco

Pizza in Monaco

Shopping for souvenirs in the streets of Monaco

Shopping for souvenirs in the streets of Monaco

Monaco's Prince Rainier and Family

An old family picture of the late Prince Rainier and Princess Grace Kelly, their daughters, Princesses Caroline and Stephanie, Prince Albert.

In 2011, I embarked on a once-in-a-lifetime, Mediterranean cruise with my family. One of the destinations, was the lavish principality of Monaco. From Cannes, France, we took an excursion on a lovely bus trip along the French Riviera, known as Côte d’Azur. The scenery was spectacular, and we enjoyed sight-seeing the opulent homes, and the magnificent views of the ocean.  We drove on the streets, where the Monaco Grand Prix, (Grand Prix de Monaco, in French) is held every year. We arrived in Monaco right before lunchtime. We ate delicious pizza at a small restaurant tucked in the alleys.  Afterwards, we shopped for souvenirs, and took a walking tour of  “The rock” (aka Monaco-Ville where the royal palace is).  We enjoyed the splendid vistas of the harbor, and the surrounding areas.  We were pressed for time, but wanted  to visit the grandiose and extravagant area of Monte Carlo, located on a prominent cliff.  We took a “gamble” and caught another bus to visit Monte Carlo. Once we arrived, we were mesmerized by the glamour, and wealth of the area. Colorful Ferraris and luxurious cars swarmed the streets. We toured the Monte Carlo Casino, known as Casino de Monte Carlo.  (You can either visit the lobby for a quick glimpse, or pay a fee to visit inside). A picture ID  was required to visit the casino. We were not allowed to take pictures inside, and had to leave our cameras at the front entrance. Outside, We were free to take beautiful pictures of expensive cars, lavish gardens, and luxurious stores. Monte Carlo is  where the palatial Hotel de Paris is located.   Unfortunately, we didn’t have enough time to experience the glitzy nightlife, but at least we got a taste of this magical place. We got back to our tour bus in a nick of time, and had a fabulous experience.

Prince Rainier III of Monaco was married to American actress Grace Kelly and was the longest ruling European monarch at the time of his death in 2005.

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce
Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

 

We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers.  I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.

Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes

Ingredients:

  • 1/2 cup olive oil + more to drizzle
  • 1 medium onion, sliced
  • 3 bell peppers, green, red and yellow, cut in julienne
  • 3/4 cup garlic, chopped
  • Sprinkles of smoked paprika
  • Salt to taste
  • pepper flakes, optional
  • 1.1/2 cup dry white wine
  • 1.1/2 lb. extra-large shrimp, peeled and deveined

Preparation:

1) In an extra-large pan, over medium-high heat, heat up olive oil, sauté onions and peppers for about 7-9 minutes. Add garlic, paprika,  salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.

2)  Add shrimp,  let is simmer for 3-5 minutes, or until  shrimp is no longer translucent. Do not overcook them, as they will get chewy.

Shrimp in Garlic Sauce, using yellow peppers

 

I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.

Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.

Buen Provecho!  (Bon Appetit!)

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

 

Linguine alle Vongole, Clams in a Wine Broth

Linguine alle Vongole, Clams in a Wine Broth
Mise en place for Linguine with Clams in a Wine Broth

Mise en place for Linguine with Clams in a Wine Broth

Linguine with Clams in a Wine Broth

Linguine with Clams in a Wine Broth

Clams in a wine broth

It’s been a while since I have made pasta with clams. I have a few versions of them, but I like to change things up from time to time. It was 5:20 PM when I headed to the kitchen, and I challenged myself to have dinner ready on or before 6:00 PM. I felt like I was on a cooking show, but with less pressure of course. I began prepping all the ingredients, and needed everyone out of my way.  I blasted the air, and started cooking like a mad woman. You certainly don’t have to put that kind of pressure on yourselves. To add to the madness, I was shooting pictures, and decided to do a last-minute mini video.  Here is a list of the ingredients you will need, and my method of cooking.

Serves: 4   Level of difficulty Easy-Medium
Time: From start to finish 5:20 PM – 5:59 PM

Ingredients:

  • 2 dozen little neck clams, scrubbed well. *
  • 1/2 head of garlic, chopped
  • 2-3 dried Thai chiles, optional *
  • 2 shallots, chopped
  • 1 tsp. tomato paste
  • 1 cup dry white wine, Chardonnay
  • 3 tbsp. extra-virgin olive oil, plus more to drizzle
  • 4 tbsp. butter, optional, for added richness
  •  Flat-leave parsley for garnish
  •  1 lb. of Linguine
  • Water for boiling pasta, + reserve 1/2 cup for later
  • Salt for the pasta water

    Preparation:
    1) Prep all your ingredients.  Set aside. Bring pasta water to a boil.2) In the meanwhile, in a medium-sized pan (with a lid) heat up olive oil,  add the chiles, sauté for 1-2 minutes, and REMOVE.  Add the shallots, sauté for 2-3 minutes, add the garlic and tomato paste. Stir until it caramelizes.  Deglaze with the wine. Lower the heat, and reduce for 1-2 minutes.

3) Add the clams,  cover with a lid and simmer on low- heat for about 10 minutes or so, or until the clams open up.

4) You will be doing some juggling. By now, the water probably started to boil, add the salt, drop pasta in the water. Cook according to package directions. (I like it al dente, to the bite).

5) Clams should be done. (If you overcook them, they will get chewy. Either keep them on very low flame,  or remove them from the burner.

6) In the midst of cooking, you will find time to prep the garlic bread and broil it. Keep your eyes, on the stove and burners at all times.

7) Drain the pasta, and add it to the clams. ( Make sure you reserve 1/2 cup of pasta water) Use your judgment about how much broth you want.  Stir in the butter, and the reserved pasta water. Mix well. Put back on low flame if necessary to warm it up.

8) Serve at once, in a pasta bowl. Drizzle with olive oil. Garnish with flat-leave parsley. Voila! Done!  My dinner was served at 5:59 PM. I rose to the challenge.

Linguine alle Vongole

I served it with some homemade crostini, (garlic bread), and my family had a feast. I hope you will try this hearty and delicious dish in your kitchen for your loved ones.

Gina’s Tips:

  1. Make sure clams are all closed when you buy them. Those that stay open are dead, and not suitable for consumption.   Beware of certain allergies with shellfish.
  2. Warning: The chiles are optional, because they are very spicy. However,  if you want to add some kick to the dish, use them as per my instructions.

Wine suggestion: A nice chilled Chardonnay, or any white wine of your choice.

Bon Appetit from My Kitchen to Yours!

 

 

Chicken & Eggplant Parmigiana

Chicken & Eggplant Parmigiana

Eggplant

Chicken cutlets

Chicken Cutlets

San Marzano Tomatoes San Marzano Tomato Sauce

Eggplant & Chicken Parmigiana

Chicken & Eggplant Parmigiana
I know what you’re thinking!  Is she out of her mind to do all that work. Ok, I got some “splainin” to do. When I don’t cook during the weeknight, I feel like I let my family down, because they enjoy my cooking for the most part. I had class one day, and by the time I got home, I looked at the chicken cutlets, and said to myself, what am I going to do with them? I decided, I wasn’t going to cook, and order in. That’s what we did. The next day, I still had to come up with an idea for the chicken. I wanted to dress it up, and make up for not cooking the night before. I found an eggplant in my veggie bin, had plenty of eggs, olive oil, and seasoned breadcrumbs. The lightbulb went on in my head, how about making a Chicken & Eggplant Parmigiana combo. It was crazy but I had my mind-set on it. I normally make eggplant parm or chicken parm separately, but this time, I decided to combine them. This dish was a big hit, and when I saw the smile on my family’s face, I knew I had redeemed myself. I must admit, I was happy with the result. Of course, my kitchen was a mess, but it was worth all the work. I suggest you make this on the weekend when you have some time to spare, and I promise you, your family will adore you for it.

This is a recipe that I created in My Kitchen, and I’m excited to share it with all of you.

Serves: 4-6
Level of difficulty: Medium-difficult
Total time from start to finish: 1 hour and 20 minutes

Ingredients: (1st set)

  • 1.25 – 1.5 lb. chicken cutlets (thinly sliced)
  • 1 eggplant, sliced
  • 3 eggs, beaten
  • Lots of seasoned breadcrumbs
  • Lots of extra virgin olive oil, or regular olive oil
  • 1/2 lb. fresh Mozzarella, sliced
  • Pecorino Romano or Parmigiano Reggiano cheese, grated
  • Salt and pepper to taste

Preparation:

1) Season eggplant with salt and pepper, let it sit for at least 10-minutes. Dip the eggplant in eggs, then hold it for a second to remove any excess, drench in seasoned breadcrumbs. (always shake of excess) . Do it one at a time, (eggs, +breadcrumbs) Place them on a dish.  Time to pan-fry them.

2) On medium-high heat, cover the bottom of a large pan with olive oil, pan fry the eggplants in a single layer, 3 minutes on one side, and 3 minutes on the other side. Remove, and repeat the same method over.  It’s ok, if oil is a little dirty, add more oil, if necessary. Set the eggplant aside. If you feel like the burner is too hot, just lower the heat a little.

Ingredients for the sauce:

  • 1 large can of whole tomatoes, (San Marzano)
  • 4 garlic cloves, chopped
  • 1 large basil leaf, torn
  • Salt & Pepper to taste
  • 1/4 cup or so of extra virgin olive oil

    Preparation:

    1) In a medium-sized saucepan, on medium-high heat, heat up the oil, sauté the garlic for a minute or so. Add the tomatoes, and crush them using a potato masher.  You can also use your hands to crush them before putting them in the pot. Drop the basil, season with salt and pepper, and simmer for about 15 minutes. While the sauce is simmering on low, you will be preparing the chicken.

    2) Season chicken with salt and pepper, dip in eggs, and seasoned breadcrumbs, set aside. In the meanwhile, clean up the pan you fried the eggplant in, (just drain old oil, and wipe clean with a paper towel. Start with some fresh olive oil. You will be using the same method as the eggplant. Pan fry for 2 minutes on one side, and 1 minute on other side. Do not taste the chicken at this point, as it may not be fully cooked. It will finish cooking in the oven. Work in batches, then repeat the same process over.

    3) By this time, the eggplant, the sauce and the chicken are ready to be assembled in a large casserole baking dish.  Spread some sauce on the bottom of dish,  arrange the chicken, (as much as you can fit) add some sauce, grated cheese, Mozzarella, layer with eggplant, and repeat. You may end up with an extra piece or two of chicken, just fit  them somewhere, it doesn’t have to be perfect. You are not building a house, LOL!  Finish with Mozzarella on top.

    4) Bake in a 375 degree F. oven for 15 minutes and broil for 5 minutes.

    Tip: Always make sure oil is hot before frying, otherwise, the eggplant will come out soggy and drenched in oil.

    I hope you will try this delicious dish. If you are on a budget, you do not have to use expensive brands. Any canned tomatoes will do the job, and some regular parmesan cheese. If fresh mozzarella is too expensive, just use the packaged ones.

    Pairing suggestions: A lovely Chianti, Rosso di Montalcino, Vino Nobile, or a Montepulciano d’Abruzzo. You can find the last one reasonably priced.  They are all Italian wines, as I like to pair the cuisine and the wines from the same country together. Sometimes, it can even be broken down by region, especially in Italian cooking,  where many dishes are very regional.  Ideally, you would pair the dish with a wine from the same region.

    Buon Appetito!

    Gina, from Foodiewinelover

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