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Part Two Feast of the Seven Fishes with DaVinci Wine

Italian Sausage and Shrimp Stew for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

The Feast of the Seven Fishes is a delicious Italian tradition where seven delectable fish dishes are served for Christmas Eve dinner.

This year DaVinci Wine asked me to create seven festive and delightful fish dishes for their Feast of the Seven Fishes. This is the part of my job I absolutely love – especially when it involves fish and DaVinci wine.

The first five dishes we paired with DaVinci Pinot Grigio. You’ll find them HERE along with the first Feast of the Seven Fishes post HERE.

In this second post, I’m highlighting the last two fish recipes that we’ve paired with DaVinci Chianti. As well as one of the seven fish dishes that I believe pairs beautifully with both the DaVinci Pinot Grigio and DaVinci Chianti.

When I visited Italy with DaVinci Wine in 2013, I dined on the most decadent food but also the most decadent seafood dishes. One particular starter that struck me as simple but so lovely in flavor was a crostini with homemade ricotta topped with a single anchovy. I call it Bruno’s Crostini – named after our gracious lunch host and DaVinci grower, Bruno Rossetti.

Smoked Salmon Crostini with Herbed Ricotta for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

Although I prepare this starter often, I love using smoked salmon with ricotta cheese. Going a step further, I added fresh chopped herbs to the ricotta for a little more “bite” to the recipe. Salmon pairs extremely well with DaVinci Pinot Grigio, so I included this lovely starter in the first post.

However, I adore pairing both salmon and smoked salmon with DaVinci Chianti as well. Because DaVinci Chianti is well balanced with jammy flavors of ripe plums, cherries and red fruit, it beautifully compliments the smoked salmon and herbed ricotta crostini – making it another lovely wine pairing for this gorgeous starter.

Italian Sausage and Shrimp Stew for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

Another recipe from our Feast of the Seven Fishes is an impressive dish everyone will enjoy. An Italian Sausage and Shrimp stew that warms the soul and delights the taste buds. This is an intensely flavored dish, filled with aromatics, fresh herbs that bring earthiness to the recipe, tangy tomatoes and spicy Italian sausage combined with fresh shrimp and clams.   Sounds like a winning combination to me! Although I use the DaVinci Pinot Grigio in the stew, I think this stew is best served with DaVinci Chianti.

The last fish dish in this series, is the gorgeous Spaghetti alle Vongole (Spaghetti with Red Clam Sauce). Just the name of this dish sounds enticing.

Spaghetti Vongole for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

The Vongole sauce is distinctive and lush, prepared with fresh ingredients and a cup of DaVinci Chianti to round out flavors. It’s a hearty sauce that beautifully envelops the pasta and compliments the steamed clams – garnished with fresh grated Parmesan cheese and chopped fresh Italian parsley.

Creating a festive and exquisite Christmas Eve celebration is as simple as these seven fish dishes. Feast of the Seven Fishes paired with DaVinci Wine will delight your guests and bring delicious merry making to your holiday celebration.

Wishing you warm and Delicious Holidays!

Loads of Love,

Karista

 

 

Appetizers DaVinci Wine Recipes Karista's Kitchen Life Around My Table Risotto Seafood

Feast of the Seven Fishes with DaVinci Wine

Crab Stuffed Mushrooms for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

A holiday table set with seven fish dishes is a glorious sight to behold. Especially if you’re a lover of seafood but also enjoy the Italian holiday tradition, Feast of the Seven Fishes.

Why seven fish dishes? The Italian tradition began as a religious observance when fish was served for Christmas Eve dinner. Some say the seven fish dishes were served to represent the seven sacraments or the seven virtues. Over the years however, Feast of the Seven Fishes has become a holiday celebration enjoyed by many here in the U.S., including my family.

I read about Feast of the Seven Fishes years ago when studying culinary history and cultural food traditions. I found it so fascinating that I decided to implement something similar for my family’s celebrations of the holiday season.

I started out strong the first year. I put my heart and soul into that event – although I can’t quite remember all the dishes I prepared. I just remember how fun and delicious the evening had been. Each year since, I’ve continued the tradition of fish on Christmas Eve. Some years I go all out with an impressive spread of seafood dishes and other years it’s as simple as a Lobster alla Arribiata with braised Chard and homemade Focaccia or a large pot of seafood stew.

This year I was asked by the amazing team at DaVinci Wine to create a Feast of the Seven Fishes to pair with the DaVinci Chianti and the DaVinci Pinot Grigio. Two of my favorite Italian wines.

I have to admit, I was thrilled. Not only was I going to have the opportunity to play with food (which is a favorite part of my job) and create gorgeous, mouth-watering recipes, but because I have a giant heartfelt adoration and deep attachment to everyone involved in creating this approachable yet lush wine. I feel like part of the DaVinci family.

To begin, I created two sumptuous starters to set the festive mood and tantalize the palate.

The first appetizer is a simple crab stuffed mushrooms recipe filled with a fluffy and flavorful mixture of cream cheese, crab, fresh herbs, garlic, lemon and Parmesan cheese. Then topped with breadcrumbs for a slightly crisp finish.

The second seafood dish is another lovely nibble prepared with smoked salmon lox and an herb and lemon ricotta on garlic crostini.   The creamy herb ricotta creates a gorgeous backdrop for the smoked salmon and of course pairs beautifully with the crisp, clean flavors of DaVinci Pinot Grigio.

Smoked Salmon Crostini with Herbed Ricotta for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

For the next course, I created a gorgeous Insalata Frutti de Mare (an Italian seafood salad) filled with marinated and poached baby octopus along with additional treasures from the sea and paired with the fresh and distinct flavors of fennel and orange – two of my favorite combinations to pair with seafood.

This lovely seafood salad reaches absolute perfection when served with DaVinci Pinot Grigio.

Insalata Frutti di Mare for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

The last two dishes we paired with the crisp, clean flavors of the DaVinci Pinot Grigio is the Seafood Risotto and Pesce all’ Acqua Pazza (Fish in Crazy Water).

Seafood Risotto for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

The Fish in Crazy Water is not only tantalizing in flavor but a gorgeous and impressive dish to serve your guests.

A whole fish, pan seared and then poached in flavorful aromatics, creating a lush entrée for your holiday celebration.

Fish in Crazy Water for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

These four fish recipes served with DaVinci Pinot Grigio will captivate your guests and create a memorable holiday celebration.

You will find these little lovelies HERE on the DaVinci Wine Facebook page. I’ll be posting soon about the next three fish recipes that I’ve paired with the lush DaVinci Chianti.

Wishing you and your family a most joyous and delicious holiday season!

Loads of Love,

Karista

DaVinci Wine Recipes Karista's Kitchen Kid Friendly Pork

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

 

Apricot and Sage Stuffed Pork Loin // Karista's Kitchen

This is a lovely and simple dish filled with sweet and savory flavors of the Tuscan countryside.  Herbs are abundant in Tuscany; fields of rosemary and sage, thyme and lavender dance about the hillsides creating the most fragrant Tuscan breezes.

This succulent pork loin roast is stuffed with fresh sage, dried apricots and a hint of garlic and then roasted to moist and exquisite perfection.  Serve this tasty dish with my Arugula and White Bean Salad and pair with my favorite DaVinci Chianti.

We wouldn’t want to forget dessert… How about a Lavender Panna Cotta with Dark Chocolate to finish the meal?

For additional DaVinci Chianti recipes click HERE.

Delicious Wishes and Loads of Love,

Karista

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

Serving Size: 4-6

Apricot and Sage Stuffed Pork Loin Roast and DaVinci Chianti

Ingredients

  • 2-3lb pork loin roast
  • 1 cup dried apricots
  • 1 ½ cups white wine (DaVinci Pinot Grigio) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.
  • 1 heaping tablespoon chopped fresh sage, plus more for garnish
  • 2 cloves garlic, finely chopped
  • 2 tablespoons butter
  • Extra Virgin Olive Oil
  • Salt and pepper

Instructions

Preheat the oven to 450F.

In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.

Remove the apricots from the wine (reserve the wine) and coarsely chop them. Add them to a bowl and then toss with the sage and garlic. Season with salt and pepper and a splash of oil to bind the ingredients.

With a long blade knife cut into the vertical center of the pork loin roast, making a nice size hole for the stuffing. Pierce all the way through to the other side.

Stuff the apricot sage mixture into the pork, spreading as evenly as you can. This takes a little bit of fiddling but it’s fairly easy.

Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the reserved wine over the pork. Rub a little oil on the pork and season with salt and pepper.

Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.

Remove the pork loin from the oven and let it rest for about 5-10 minutes. While it’s resting, take the pan juices and pour them into a sauce pan.

Heat the juices over medium heat and add the butter. If needed, add additional chicken broth to the pan. Whisk until the butter is nicely incorporated and the pan sauce is heated through. Season to taste with salt and pepper.

To serve: Slice the pork loin roast and lay the slices on a platter. Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.

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Here’s a not so great picture of me stuffing a pork loin.  Hope this visual is helpful!

Stuffing the pork loin roast

DaVinci Wine Recipes Halibut Karista's Kitchen Seafood

White Fish Florentine with DaVinci Pinot Grigio

Halibut Florentine from Karista's Kitchen

 

This White Fish Florentine is a lush and flavorful dish inspired by my visit to Tuscany with DaVinci Wine a few years ago.  

Spinach is used in all sorts of Tuscan dishes and it’s also prevalent in many coastal seafood recipes like my Spinach Ricotta Stuffed Dover Sole.  I love the simple list of ingredients combined with fresh white fish, which is typically easy to find year round.   This gorgeous recipe makes for a fuss free weeknight meal or an elegant meal for entertaining.

Living here in the Pacific Northwest, I use several different types of white fish for this recipe, depending on the season.  I adore this dish when halibut is in season or when I can snag a gorgeous piece of black or ling cod.

I like to enjoy the fresh and enticing flavors of this White Fish Florentine paired with a bottle of DaVinci Pinot Grigio. Perfection!

Delicious Wishes and Loads of Love,

Karista

White Fish Florentine with DaVinci Pinot Grigio

Serving Size: 4

White Fish Florentine with DaVinci Pinot Grigio

A great way to use all that fishing trip fish stocked in the freezer or the spinach you froze from summer. Substitute with fresh winter greens instead of spinach and spike with your favorite spices rather than the Dijon.

Ingredients

  • 1lb fresh spinach (or 1 large pkg frozen organic chopped spinach)
  • Olive oil
  • 3 tablespoons chopped shallots
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Dijon mustard
  • 1/3 cup heavy cream (for a saucier dish add ½ cup cream)
  • 1 teaspoon lemon zest and a few squeezes of lemon
  • Salt and pepper
  • 1 ½ – 2 lbs fresh fish (Cod, Ling Cod, Halibut, Snapper, Sole, if using snapper try to remove the bones prior to cooking)
  • 1/3 cup bread crumbs
  • 1/4 cup fresh grated parmesan
  • Serve with fresh lemon wedges

Instructions

Pre-heat the oven to 400F.

In a sauté pan over medium heat, drizzle a tablespoon of olive oil and add the fresh spinach, in batches if you need. Sauté just until the spinach is wilted and transfer to a dish. Continue until all the spinach has been sautéed. Let the spinach cool a bit and then squeeze all the excess liquid from the spinach. Coarsely chop the sautéed spinach and set aside.

Or, if using frozen spinach, thaw and squeeze out all the excess liquid.

In the same sauté pan over medium heat, add another tablespoon of olive oil and sauté the shallots and garlic for one minute or until fragrant. Next, stir in the heavy cream, Dijon mustard and lemon zest. Take the pan off the heat and fold in the chopped spinach until combined with the sauce. Season the mixture with salt and pepper to taste.

Drizzle a bit of olive oil in the bottom of a 9×13 baking dish, just enough so the fish won’t stick. Season each piece of fish with salt and pepper and place the fish in the baking dish in a single layer.

Spread the spinach mixture evenly over the fish. Then squeeze a bit of lemon juice over the spinach and fish. Mix together the bread crumbs and grated parmesan and then sprinkle on top of the spinach.

Place the fish into the oven and roast for about 10-15 minutes or until the fish is flaky and done. Typically you can cook fish about 10 minutes for every inch of thickness, however, because we’ve layered with spinach and breadcrumbs cooking time may be longer.

When the fish is done, remove from the oven and serve with fresh lemon wedges.

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This dish is inspired by my visit to Tuscany with the 2013 DaVinci Wine Storyteller Experience and adapted from many versions of Fish Florentine.  I dined on something similar and I was so impressed with the simple but flavorful meal I had to re-create it for this website. Enjoy!