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Grilling Karista's Kitchen Kid Friendly Life Around My Table Pork Sauces, Salsas and More Seafood

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Green Olive and Kumquat Relish with Pan Cooked Halibut and Herbed Couscous

One can never have enough of a good thing, especially when that “good thing” is olives.

I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.

So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.

This current post, a gorgeous Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous, has transitioned between a seafood dish, a pork dish and a grilled chicken dish. I’m not kidding when I tell you I’ve used this relish three times for three separate dinner meals.

Roasted Olive and Kumquat Relish transitions beautifully between seafood, meat and poultry and pairs delightfully with either a herbed couscous or an indulgent goat cheese polenta. Always in the mix is roasted or grilled asparagus.

Roasted Green Olives and Kumquats // Karista's Kitchen

When my “team” and I were creating this recipe at the California Ripe Olive Experience, I knew this Roasted Olive and Kumquat Relish was tasty but I never imagined I’d be preparing it so often at home.

Heather (Heather Likes Food), Leigh-Anne (Your Home-Based Mom) and Kelley (The Suburban Soapbox) were my teammates and between the four of us we created a stellar recipe.

The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears. In a word, divine.

Honestly, I found myself sneaking bites of the pork tenderloin with Kelley’s pan sauce, nibbling on spoonful’s of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth. Polenta just does that to me.

The buttery and slightly salty flavor of the roasted green olives blended perfectly with the tart citrus flavor of the sliced kumquats. We added a splash of garlic, ginger, Italian parsley and honey to the relish which resulted in a mellow but flavorful relish.

California Ripe Olive Experience St. Helena 7

When I prepared the relish again at home I used it to top fresh roasted halibut to change things up a bit. I also paired the relish with grilled chicken. All of which was delicious.

I love it when a recipe can be used with more than one specific ingredient. I suppose that’s simply what olives do best. They pair deliciously with most savory and even sweet ingredients, elevating flavor and texture and making a meal completely delightful.

Delicious Wishes and Loads of Love,

Karista

*This post was sponsored by California Olive Committee

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Serving Size: 4

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Ingredients

  • 1 cup sliced green olives, or more if you like
  • 1/2 cup sliced kumquats
  • 1 clove garlic, smashed
  • 2 tablespoons extra virgin olive oil
  • Pinch of pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, thinly sliced
  • 1-2 tablespoons honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1- 1 1/2 lbs. halibut cut into 4 pieces
  • 2 tablespoons ghee (clarified butter)
  • 1/4 cup white wine
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Toasted pine nuts for garnish
  • Chopped Italian parsley for garnish

Instructions

  • Pre-heat the oven to 350F.
  • Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
  • Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
  • Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
  • Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
  • To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
  • When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
  • Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
  • Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh Italian parsley and toasted pine nuts. Serve immediately.
  • Notes

    This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.

    *When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.

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    Appetizers Karista's Kitchen Life Around My Table Seafood

    Baked Oysters Mornay

    Baked Oysters Mornay // Karista's Kitchen

    If there is one shellfish I had to learn to love, it’s oysters. But when I finally decided that I truly loved oysters, I became a wee bit obsessed. Thus began my fascination with cooking and baking with oysters. Which is how this lovely Oysters Mornay happened.

    Actually, I was testing several different recipes for Oysters Rockefeller a few years ago and I’ve decided I really love my baked oysters covered with a sauce and maybe some cheese and a little something crunchy for added texture.

    In the beginning I made a boozy béchamel to use on my baked oysters but then I decided it needed more than just a boozy béchamel. It needed a Mornay. Mornay sauce is much like a boozy béchamel but with cheese. Gruyère to be specific.

    I also love the spinach included in Oysters Rockefeller so why not just merge the two recipes and call it grand! To complete this opulent little shellfish recipe, I top the Oysters Mornay with a Panko and grated parmesan and bake.

    The result is a spinach laden baked oyster topped with boozy cheese sauce and crunchy Panko. Who’s hungry now?

    Baked Oysters Mornay // Karista's Kitchen

    These Baked Oysters Mornay are so fun (and sort of messy) to make and even more fun to eat. They work well for a light dinner with a glass of white wine or as a starter for dinner guests.

    Now you’re probably thinking, I’m not shucking all those oysters only to bake them in boozy cheese sauce.  Me neither. However there are two methods to securing oysters for your Baked Oysters Mornay. Often times you can find them in jars in the seafood area of your market. They will come in size small, medium or large. You want to purchase the small or medium oysters. They’re sweeter and tastier. As well, some seafood markets sell shucked oysters just like they sell shelled crab or shrimp.

    I know you’re wondering how to find oyster shells. I found stainless steel oyster shells online here. They work beautifully for this recipe.  Or, I ask my fishmonger if they’ve got fresh oyster shells they can give me. The fresh oyster shells only last one or two recipes but they look great on the platter. However, the stainless are just as easy and also create a lovely presentation.

    This is such a festive recipe for the summer and I promise it’s easy to prepare and it’ll impress your guests.

    Delicious Wishes and Loads of Love,

    Karista

    Baked Oysters Mornay

    Makes 12

    Ingredients

    • One dozen shelled oysters
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 1/2 cups whole milk, warm
    • 1/4 cup white wine
    • Pinch of nutmeg
    • 1 cup shredded Gruyere or aged Swiss
    • Salt and pepper to taste
    • 1 cup cooked and squeezed spinach
    • 1 lemon
    • Dash of tabasco
    • 1/4 cup Panko bread crumbs
    • 1/4 cup grated parmesan cheese

    Instructions

  • Heat the oven to 375F.
  • Place the oyster tins (or shells) on a baking sheet and place one oyster in each tin.
  • Mix together the parmesan and Panko bread crumbs. Set aside.
  • In a sauce pan over medium heat add the butter. When the butter is melted stir in the flour. Let the flour and butter cook for a minute or two and then slowly whisk in the warm milk. Just as the sauce thickens add the 1/4 cup white wine. Then stir in the pinch of nutmeg and shredded cheese. Season to taste with salt and pepper.
  • Lightly salt and pepper the cooked spinach and place a little on each oyster. Then drizzle a tablespoon or two of Mornay sauce over the spinach and then top with the parmesan and Panko bread crumbs mixture.
  • Place the baking sheet in the oven and bake until bubbly and the tops are golden brown. Often times the tops don't brown well enough for me, so I place the baking sheet under the broiler for a minute to get the color I like.
  • Remove the oysters from the oven and give them a squeeze of lemon. Serve immediately with Tabasco.
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    Appetizers Grilling Karista's Kitchen Kid Friendly Life Around My Table Seafood Shrimp

    Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

    Hugo's Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

    There is nothing quite like Hugo’s barbecue shrimp with bleu cheese slaw. This is an impressive and simple barbecue shrimp recipe that’ll absolutely become a family favorite. 

    The first time I made this recipe I swear I could have sipped the barbecue sauce. It’s that delicious!

    I first heard about this now famous recipe many years ago when I was working as a private chef and culinary instructor.  I was scheduled to cook for a holiday party for my good friend, Michele, and her husband Ron. When we discussed the menu, they asked me to include their favorite barbecue shrimp recipe, Hugo’s Barbecue Shrimp and Bleu Cheese Slaw.

    The sauce is much simpler than I would have guessed but it works. Although, I backed off on the lemon juice because I felt the amount listed was a bit too intense for my palate. Otherwise, I followed the recipe for the sauce as written.

    I also deviated from the recipe a bit by seasoning the shrimp with smoked paprika, salt and pepper. It happened to be a cold and rainy December during that time so I decided to pan sear the shrimp in ghee which gave them a deep, creamy flavor along with a hint of smokey flavor from the smoked paprika.

    Hugos Texas Barbecue Shrimp with Bleu Cheese Slaw // Karista's Kitchen

    As if that isn’t enough, I plated them along with the bleu cheese slaw and I promise I heard angels singing the hallelujah chorus. 🙂

    The sauce holds for at least three days so when I serve it for dinner guests I’ll prepare the sauce a day in advance.  Then all I need to do is grill, pan cook or bake the shrimp and assemble the slaw.

    I also like to serve this with warm garlic crostini or a crusty baguette for dipping into the extra sauce.

    If you make this recipe let me know what you think. You’re going to love it!

    Delicious Wishes and Loads of Love,

    Karista

    Hugo’s Barbecue Shrimp and Bleu Cheese Slaw

    Serving Size: 6

    Ingredients

      For the barbecue sauce
    • 5 ounces Lea & Perrins Worcestershire Sauce
    • 5 ounces soy sauce
    • Strained juice from half a lemon (I used 1/2-1 tablespoon lemon juice)
    • 5 ounces tomato purée
    • 2 tablespoons dark brown sugar
    • 1 cup heavy cream
      For the slaw
    • 1/2 cup (about 3 ounces) Maytag blue cheese (I used Rogue Creamery's Smokey Bleu Cheese)
    • 1 cup good-quality mayonnaise
    • Lemon juice, to taste
    • 1/2 head green cabbage, shredded
    • 2 scallions, sliced thin
    • Freshly ground black pepper and kosher salt to taste
      For the shrimp
    • 36 medium shrimp, peeled and deveined (I leave the tail on for easy eating)
    • Salt and pepper
    • 1 teaspoon smoked paprika
    • 1/4 cup peanut oil (I use olive oil or coconut oil for grilling and ghee for pan cooking)
    • 1 1/2 cups barbecue sauce (see recipe above)
    • 1 to 2 scallions sliced, to garnish
    • 1/4 cup crumbled blue cheese, to garnish

    Instructions

  • To make the barbecue sauce base, combine all the ingredients except the heavy cream in a small saucepan over medium heat. Stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes, then remove from heat. Meanwhile, in another pot, bring the cream to a boil. Simmer until the cream has reduced and is thick enough to coat the back of a spoon. Gradually stir the barbecue base into the heavy cream, stopping when you like the flavor. Bring the combined mixture back to a boil, then simmer until it coats the back of a spoon. The shrimp cook quickly, so have your sauce ready before you begin to cook them.
  • To make the slaw, combine the blue cheese, mayonnaise, and lemon juice, to taste. Right before cooking the shrimp, toss the cabbage with just enough mayonnaise to coat. Add the scallions. Season with salt and pepper. Toss well.
  • Season the shrimp with salt, pepper and smoked paprika. In a large sauté pan, heat the oil or ghee until smoking. Add the shrimp, being careful not to crowd. Cook until golden brown, about 2 to 3 minutes on each side.
  • To serve, place a mound of the slaw in the middle of each plate and lean six shrimp against it. Drizzle the shrimp with the barbecue sauce. Sprinkle with scallion slices and blue cheese.
  • Notes

    When the shrimp are done I usually take half the sauce and add it to the shrimp, allowing the shrimp to soak up all the flavor. Then when I plate, the shrimp are already sauced and I serve extra sauce with the platter.

    This is fun set up on a platter for an appetizer or even shared entree.

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    Karista's Kitchen Life Around My Table Seafood

    Miso Sake Glazed Cod with Jasmine Rice

    Miso Sake Glazed Cod

    Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

    I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

    I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

    Miso Sake Glazed Cod // Karista's Kitchen

    The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

    Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

    McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

    Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

    Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

    I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

    Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

    Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

    Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

    Spiceologist Spices // PNW Food Blog Retreat 2017

    Jcoco Chocolates // PNW Food Retreat 2017

    San Juan treats from VisitSanJuanIslands.com // PNW Food Retreat 2017

    I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

    Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

    Enjoy this fun and delightful recipe and let me know how you like it!

    Delicious Wishes and Loads of Love,

    Karista

    Miso Sake Glazed Cod

    Serving Size: 4

    Miso Sake Glazed Cod

    Ingredients

    • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
    • 1/3 cup white miso paste
    • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
    • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
    • 2 teaspoons fresh minced ginger
    • 1 clove garlic, minced
    • ½ teaspoon Thai Kitchen Chili paste
    • Fresh ground black pepper
    • Sliced green onion (garnish optional)
    • Serve with Jasmine rice or brown rice and steamed broccolini

    Instructions

  • Heat the oven to 350F.
  • In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
  • Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
  • When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
  • Notes

    This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

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    Appetizers Karista's Kitchen Life Around My Table Seafood

    Retro Crab Salad with Toast Points

    Retro Crab Salad with Toast Points // Karista's Kitchen // A perfectly delicious way to start a dinner party or holiday gathering.

    I call this crab salad, Retro Crab Salad, because its much like the crab salad I used to nibble on “back in the day”.

    This is the kind of crab salad that would have been beautifully displayed on my mom’s orange and yellow fruit covered table-cloth.  I didn’t always remember every dish of food that would grace the table but for some reason, I always remember that table-cloth.  Funny how we remember the most unusual things from our childhood.  This table-cloth (and the food that adorned it) and my gram’s tapioca pudding are two of my favorite food memories.

    A few months ago when I was visiting my mom, she reminded me to browse through her old linens and take what I wanted.  Well wouldn’t you know it… the first linen I saw was the old orange and yellow fruit covered table-cloth.  Of course, I had to have it – and I had to use it for a retro menu that I created for one of my clients.

    Retro Crab Salad and Toast Points // Karista's Kitchen

    This lovely little retro crab salad was one the recipes I created for that menu.  Along with a few other delectable retro dishes, this crab salad has been a staple in my kitchen all summer long. Mostly because Ranger Craig and I went deep-sea fishing and crabbing and came home with 16 crab.  I made scores of crab salad, crab cakes, crab stuffed Dover sole and crab beurre blanc.  Crab landed in every dinner meal that week.  And I wasn’t a bit sad about that. 😉

    Crab is a staple here in the Pacific Northwest.  It can be pricey certain times of the year, but when it’s in season, or we go crabbing, it’s economical and the perfect seafood to add to our dinner menu.  Although, crab has ended up in breakfast omelets a time or two.

    I love this retro crab salad any time of the year.  But I think this dish is especially fun during the holiday season.  You can certainly serve it with crostini or crackers, but serving it with toast points somehow feels befitting.

    Delicious Wishes and Loads of Love!

    Karista

    Retro Crab Salad with Toast Points

    Serving Size: 4-6

    Retro Crab Salad with Toast Points

    This retro crab salad includes all the traditional elements of crab salad using pimentos, mayonnaise and cheddar cheese. However, the addition of thinly sliced green onions gives it a little bite that blends so deliciously with the other ingredients.

    Ingredients

    • 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
    • ¼ -1/3 cup good quality mayonnaise
    • 2-ounce jar of pimentos, drained
    • ¼ cup thin sliced green onions
    • ¼-1/3 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • 8-12 slices of good quality white bread or dark rye
    • 2 tablespoons melted butter

    Instructions

  • Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
  • Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
  • Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
  • Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
  • Serve the chilled crab salad with the toast points.
  • Notes

    This recipe originally created for Home by Design Magazine

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    Grilling Karista's Kitchen Kid Friendly Life Around My Table Salmon Sauces, Salsas and More Seafood

    Grilled Salmon with Pea and Mint Pesto

    Spring Pea and Mint Pesto with Grilled Salmon // Karista's Kitchen

    Is it me or is the summer sailing by at mach speed? It’s been a busy summer so far, which I don’t mind but posting recipes here on the blog seem to take a back seat.  I did promise Facebook readers I’d get this lovely Grilled Salmon with Pea and Mint Pesto posted as a few readers have some fresh fish in their kitchens and they wanted some new ideas for preparing it.  I’ve always got an idea about food and recipes so feel free to ask for recommendations! I love to make meal time delicious. 🙂

    I realize I say this often but seafood is one of the easiest, most delicious meals to prepare, especially when paired with a sauce, salsa or pesto.

    I serve fish at least three nights a week and pairing seafood with a simple pan sauce, a beurre blanc (which I know sounds fancy and complicated but it’s truly very simple) a fresh salsa or pesto makes the weeknight meal fuss free and delicious.  If you’re not a seafood fan, this pea and mint pesto is just as tasty paired with grilled chicken or lamb.

    Grilled Salmon with Spring Pea and Mint Pesto // Karista's Kitchen

    Fresh mint seems to be making its way into many of my meals this season – due to my exploding mint plant.  I cut it back but it still took over the herb garden so I transplanted it in it’s very own container.  It still grew back in the herb box and now it’s fighting with the oregano.  I’ll probably dig it up once again and find another spot in the garden to re-plant it.

    Mint is a pretty little plant that is usually bright green in color (depending on which type of mint plant it is) and stays fairly healthy during our Pacific Northwest winters.  It makes a nice shrub in the yard but as I learned the hard way, mint needs its own space.  Much like an emerging teenager.  😉

    So today it’s a Pea and Mint Pesto.  Tomorrow it’ll probably be this Mediterranean Couscous Salad with fresh mint and maybe grilled lamb chops with mint, rosemary and garlic on Sunday.  Mint is definitely in the Bennett Crew’s culinary future.

    Happy Weekend!

    Delicious Wishes and Loads of Love,

    Karista

     

    Grilled Salmon with Pea and Mint Pesto

    Makes about 1 1/2 cups

    Serving Size: 4-6

    Grilled Salmon with Pea and Mint Pesto

    Ingredients

    • 1/3 -1/2 cup extra virgin olive oil (I begin with 1/3 cup and then add as needed)
    • 1 cup fresh peas that have been blanched, or frozen peas that have been thawed
    • 1/2 cup fresh mint leaves
    • 1/4 cup fresh basil leaves
    • 1-2 cloves garlic
    • Pinch of crushed red pepper flakes
    • 1/4 cup chopped toasted hazelnuts or toasted pine nuts if you prefer
    • 1/4 cup fresh grated parmesan cheese
    • Squeeze of lemon
    • Salt and pepper to taste

    Instructions

  • Place the olive oil, peas, mint, basil, garlic, red pepper flakes, nuts and cheese into a food processor. Pulse until the pesto is smooth.
  • Add the lemon and pulse once more and then season to taste with salt and pepper. Serve with grilled or roasted salmon, lamb or chicken.
  • This is also tasty on crostini with shaved, aged provolone and grilled asparagus tips.
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    Grilling Halibut Karista's Kitchen Kid Friendly Life Around My Table Seafood Uncategorized

    Papaya Red Pepper Salsa with Grilled Halibut

    Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

    It’s the little things that make me smile.  When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.

    Just ask Ranger Craig, that halibut made me smile for at least an hour.

    Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen

     

    Fish boat on the docks in Newport, Oregon // Karista's Kitchen

    I daydreamed all the way home how I was going to prepare that 13lb. halibut.  Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut.  I could eat the Papaya Red Pepper Salsa with a spoon!

    The docks in Newport, Oregon // Karista's Kitchen

    The combination of fruit and fish has to be one of my favorite flavor combinations.  It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish.  Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.

    Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite.  It’s certainly my new favorite of the season. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Papaya Red Pepper Salsa with Grilled Halibut

    Serving Size: 4

    Papaya Red Pepper Salsa with Grilled Halibut

    Ingredients

    • 1 cup diced papaya (about 1 medium papaya)
    • 1 medium to large red bell pepper, seeded and diced
    • 1/2 cup diced red onion
    • 1 jalapeno, finely minced
    • 1 handful cilantro, chopped
    • 1/2 teaspoon ground chile powder
    • Squeeze of lime to taste
    • Salt and pepper to taste
    • Drizzle of extra virgin olive oil
    • 1 1/2lbs fresh halibut cut into four pieces
    • lime wedges for garnish

    Instructions

  • Pre-heat the grill to 400F.
  • To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.
  • If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!
  • Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.
  • Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
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    Karista's Kitchen Kid Friendly Life Around My Table Seafood

    Ling Cod with Summer Spanish Salsa Verde

    Ling Cod with Summer Spanish Salsa Verde with Couscous // Karista's Kitchen

    I’ve always felt that good food should be fresh and simple – ingredients from the earth lovingly combined to create pleasure for the palate and nourishment for the body.  Ling Cod with Summer Salsa Verde is a perfect example.  

    I am constantly reminding my family (often upon deaf ears because they hear this so often) “eat from the earth and all will be well”.   My gentle reminder that eating from the earth as opposed to pre-packaged processed foods or take-out will help heal our bodies, keep us healthy, make our skin glow, clear our fog brain (most the time) and give us energy.   This doesn’t mean that the local barbecue take-out on a Friday night isn’t fun on occasion or that going for afternoon sushi isn’t a treat… I’m not a total food Grinch. 😉  I do love my weekend local IPA and Pacific Northwest fish and chips; although I usually spring for fish and salad.

    At home however, I adore the pure clean flavors of whole foods, often combined with a few indulgent gourmet ingredients like truffle salt, truffle oil, white anchovies or Italian capers; a  little special ingredient to dress up my earthy cuisine.  I can’t help it, I think it’s the chef in me always trying to make an appearance.

    My little backyard garden in the Willamette Valley

    My Little Backyard Garden

    I’ve dressed up this Ling Cod with a Summer Spanish Salsa Verde that is brimming with not only fresh ingredients but a few of those indulgent ingredients like marinated artichokes and Italian capers.  Tossed into the dish are summer tomatoes, fresh lemon and toasted pine nuts all so beautifully placed over pearled couscous that has been cooked in an herby vegetable broth.

    Typically, Ling Cod isn’t my favorite seafood because it’s a bit stronger in flavor than true cod and requires just the right ingredients to compliment the fish, like the bold flavors of a Spanish Salsa Verde.  Which is why you most often find ling cod beer battered or crusted in Panko and parmesan.  These preparations are also delicious but for the summer months I wanted to pair this popular Pacific cod with fresh ingredients that felt light and seasonal.  The end result almost feels a little festive!

    If you can’t find ling cod where you live, not to worry, this recipe can be prepared with any white fish you love to eat or is local to your region.   If you’re gluten-free, this dish would be lovely over brown or white rice, buckwheat or even quinoa.  If you use quinoa, be sure to cook it in vegetable broth and add some fresh herbs to elevate the flavor.  I’ve also used Einkorn berries, which is extremely low in gluten and is tolerated well by most gluten intolerant individuals like my youngest gal.  It’s also nutty in flavor and so delicious with this recipe.  You can find my favorite Einkorn berries HERE.

    Wishing you a delicious summer season filled with fun, family, adventure and loads of love!

    Karista

    Ling Cod with Summer Spanish Salsa Verde

    Serving Size: 3-4

    Ingredients

    • 1 1/2lbs Ling Cod or other white fish, cut into 3-4 pieces
    • 2-3 tablespoons Ghee or extra virgin olive oil
    • Salt and pepper
    • one good handful of Italian parsley leaves
    • 6-8 fresh mint leaves (optional, but I do love a little fresh mint in this salsa verde)
    • 1 clove of garlic (medium size)
    • 2 anchovies
    • 1 tablespoon capers, drained
    • Squeeze of lemon
    • 1/3 cup your best extra virgin olive oil
    • Handful cherry tomatoes or baby heirloom tomatoes, halved or quartered
    • Handful artichoke hearts, grilled artichoke hearts or marinated artichoke hearts, chopped
    • 1/4 cup toasted pine nuts (or more if you love pine nuts)
    • Additional teaspoon or two of capers for garnish
    • 2-4 cups cooked pearled couscous or rice

    Instructions

  • In a small food processor or you can always chop ingredients by hand, add the Italian parsley, mint, garlic, anchovies, capers, squeeze of lemon and olive oil. Pulse until you have a nice salsa consistency. Then season to taste with salt and pepper. It doesn't have to be pureed like a pesto, just nicely blended.
  • If you decide to chop all ingredients by hand (which is a traditional method), finely chop the parsley, mint, garlic, anchovies and capers. Add them to a bowl and mix them with the lemon juice and olive oil. Season to taste with salt and pepper. Either method is delicious.
  • Season the ling cod with salt and pepper and any other fish seasoning you like. We have a local spice shop in Portland that blends the most amazing fish seasoning, so I often use my fish seasoning blend.
  • Heat a large skillet with ghee or olive oil over medium heat and when the oil is hot add the ling cod flesh side down. Let the ling cod cook until it's formed a crust or easily lifts off the pan. Flip to the skin side down and cook until the fish is done. As a rule, fish typically cooks 10 minutes for every inch of thickness. So if your fish is a thin filet, it may only require a few minutes on each side.
  • Once the fish is done, place some couscous or rice on plates or a platter and then place the fish over the couscous or rice. Drizzle with Spanish salsa verde and garnish with tomatoes, artichoke hearts and toasted pine nuts. Sprinkle with a few additional capers if desired and serve with additional lemon wedges. Serve immediately.
  • Notes

    This Spanish Salsa Verde recipe can easily be doubled or ingredients adjusted to your tastes.

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    Karista's Kitchen Kid Friendly Life Around My Table Seafood

    Spinach Ricotta Stuffed Dover Sole

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I just realized I may be a tiny bit obsessed with ricotta cheese.  My last two recipes have included ricotta cheese and now I’m posting this lovely Spinach Ricotta Stuffed Dover Sole with a Spicy Tomato Sauce.  Completely unintentional as it may be, I must have a sub-concious need for ricotta cheese. Maybe I’m simply channeling my inner Italian, or my need to return to Italy. 🙂 Yep, it’s my need to return to Italy.

    This is a dish that keeps a regular rotation on my dinner menu.  Which is why I’m surprised I’ve never shared this enchanting recipe until now.  I’m fairly certain it was due to the food being eaten before I could snap a photo.

    Spinach Ricotta Stuffed Dover Sole is a simple entree that assembles easily and can be popped into the oven and served with a lovely Citrus and Arugula Salad or Pesto Broccolini for a beautiful meal.

    On occasion I’ll prepare the ricotta stuffing the night before and let it sit in the fridge until needed the next evening; making it even easier to assemble, bake and serve this saucy and creamy Spinach Ricotta Stuffed Dover Sole.

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I’ve prepared this dish with fresh spinach, sautéed, chopped and squeezed, but I find for reasons of time and texture that frozen, chopped spinach which has been thawed and squeezed works better in this recipe.

    That said, once, I forgot to pick up frozen spinach at the market so I walked outside, snipped some Swiss chard from my garden and used it instead.  Not quite as delicate in flavor as the spinach, but still lovely and delicious.

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I love it when dinner comes together quickly and involves cheese and sauce.  Not too mention, it’s a great way to serve more seafood during the week without a lot of fuss.

    An interesting wine tip…  I’ve paired this recipe with a dry, un-oaked chardonnay as well as a New Zealand Sauvignon Blanc.  Although these two wines have completely different flavor profiles, both wines were complimentary.  🙂

    Delicious Wishes and Loads of Love,

    Karista

    Spinach Ricotta Stuffed Dover Sole

    Serving Size: 4

    Spinach Ricotta Stuffed Dover Sole

    Ingredients

      For the Dover Sole
    • 1lb Dover Sole
    • 2 tablespoons extra virgin olive oil
    • 8 oz. whole milk ricotta cheese
    • 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
    • 1-2 cloves garlic
    • 1/2 cup grated parmesan cheese, divided
    • ½ teaspoon dried oregano
    • 2 teaspoons fresh chopped Italian parsley, divided
    • ½ cup shredded Mozzarella
    • ¼ cup Italian bread crumbs or panko bread crumbs
    • Salt and pepper to taste
      For the Tomato Sauce
    • ½ cup diced yellow onion
    • 1-2 cloves garlic, minced
    • ½ teaspoon crushed red chili flakes
    • ½ cup red wine
    • 1 14oz can tomato sauce
    • 1 teaspoon tomato paste
    • Salt and pepper to taste

    Instructions

  • Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
  • In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
  • Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
  • Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
  • Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
  • To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
  • Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
  • To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.
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    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Pork Seafood

    The Ultimate Super Bowl Menu

    Garlic Shrimp and Goat Cheese Toasts // Karista's Kitchen

    Super Bowl Sunday is around the corner and it’s time to start planning all those game day nibbles and feasts!

    The Super bowl menu is one of the most fun menu’s to plan – it almost feels like another holiday celebration.

    Cubano Sliders with Marinated Pork, Ham, Swiss Cheese, Pickles, Mustard on Sweet Slider Buns // Karista's Kitchen

    Even though my team isn’t in the Super Bowl (crying, sad face) this year, I’m rooting for my cousin Shelby’s team (sorry Carolina fans… Go Broncos!) and cooking up a delicious table of food to commemorate the day.

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    I’m posting some tasty food from the archives as well as a new appetizer that is over the top lush with creamy goat cheese and garlic goodness.  My Garlic Shrimp on Goat Cheese Toasts.

    Nori wrapped salmon with fresh herbs, dijon and wasabi

    I’ve also included these flavorful and hearty Cubano Sliders and Asian Salmon Sliders on the Super Bowl menu and for lighter fare, I’m serving my Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa and Nori Wrapped Salmon Bites.

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

     

    Rounding out the Super Bowl menu is my most requested recipe, Slow Oven Baked Ribs.  I like to plan a large table of food so there will be a little something for everyone. 

    Slow Oven Baked Ribs // Karista's Kitchen

    Of course we can’t skip dessert on this momentous occasion, so I’m going to totally step outside this wintry, cold season, reach into my freezer for the last few bags of blueberries that I froze over the summer to make Max’s Five Ingredient Blueberry Cobbler!

    Easy five ingredient blueberry cobbler // Karista's Kitchen

    Super Bowl Sunday never tasted so good!  Bet you wish you were eating at my house next weekend 😉

    Delicious Wishes and Loads of Love,

    Karista

    The Ultimate Super Bowl Menu

    16-20 Toasts

    The Ultimate Super Bowl Menu

    Gulf prawns are tender and sweet and make a delicious pairing with these creamy goat cheese toasts. Combined with fresh garlic and butter, this decadent first course will bring pleasure to everyone’s palate.

    Ingredients

    • 1 large baguette, sliced into 1-2 inch thick slices
    • 1-2 tablespoons olive oil for brushing baguette slices
    • 8 ounces creamy goat cheese
    • 1 tablespoon finely chopped chive
    • 4 tablespoons butter, divided
    • 2 tablespoons olive oil
    • 1 – 1 ½ lb Gulf Prawns (about 20-24), deveined with tails on, patted dry with a paper towel
    • 4 cloves garlic, finely minced
    • Squeeze of fresh lemon
    • Salt and freshly cracked black pepper
    • Additional chopped fresh chive for garnish

    Instructions

  • Preheat the oven to 375F.
  • Brush each slice of baguette with olive oil, one side only, and place olive oil side up on a parchment lined baking sheet. Bake for about 8-10 minutes, just enough to lightly toast the baguette slices. Remove from the oven and sprinkle with a little salt.
  • In a small bowl mix together the goat cheese and chopped chives. Spread a teaspoon or more onto each toast. Either keep the toasts on the baking sheet or place the toasts on a serving platter.
  • Season the prawns with salt and pepper. Heat a large skillet or sauté pan over medium high heat and then add 2 tablespoons butter and the oil. When the butter and oil are hot, almost smoking, place the shrimp in a single layer in the pan and brown on each side, about one to two minutes each side. You may need to brown the shrimp in batches depending on the size of your pan.
  • Once the last batch of shrimp is browned, add all the shrimp back into the pan and take the pan off the heat. Stir in the remaining 2 tablespoons butter, chopped garlic and squeeze of lemon coating all the shrimp.
  • Place one or two shrimp on each goat cheese toast and then garnish with additional fresh chive. Serve immediately.
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    Appetizers DaVinci Wine Recipes Karista's Kitchen Kid Friendly Pasta Pork Seafood

    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