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Karista Bennett

Karista Bennett

Chef & Food Writer

Part Two Feast of the Seven Fishes with DaVinci Wine

December 18, 2015 by Karista Leave a Comment

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

 

 

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Filed Under: Appetizers, DaVinci Wine Recipes, Karista's Kitchen, Kid Friendly, Main Dish, Pasta, Pork, Seafood Tagged With: appetizers, DaVinci Chianti, DaVinci Wine, Feast of the Seven Fishes, Italian recipes, Italian sausage and shrimp stew, Italian stew recipes, Italian traditions, Salmon crostini, seafood recipes, Spaghetti Vongole

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A little thought nugget for the day. 🙏🏻💙 A little thought nugget for the day. 🙏🏻💙 
#thoughtnuggets 
#thoughtoftheday #quotestoliveby
Oh happy day it's Friday! In honor of this last da Oh happy day it's Friday! In honor of this last day of the work week, I'm making pasta tonight. 

Petite spring peas are one of my favorite springtime veggies. I love using them in recipes with fresh mint and brown butter like this Linguine with Brown Butter, Peas and Mint. It couldn't be easier or more delicious!  Or more perfect for a Friday. 🥂

I love to pair this with a crisp, dry chardonnay but honestly, it's Friday so pair it with whatever makes you happy! 😊

Link to the recipe is in my profile! 

#foodwinewomen #bhgfood #womenchefs #oprah #sunsetmag #magnolia #onmytable #pdxfood #whatimeating #shareyourtable #dinnerideas #heresmyfood #thecookfeed #realsimple #foodista #inmykitchen #igfoodies #foodwriter #cookbookauthor #thefeedfeed #feedfeed #springfood #fridayvibes
I watched a documentary this week and it left me f I watched a documentary this week and it left me feeling devastated for our 
Mother Earth. Near the end of the film, I couldn’t hold it in any longer and I let the tears roll down my face. As crushing as this documentary is, I also know there are two sides to every story.

I’m talking about the documentary Seaspiracy. It is a “film that documents the harm humans are doing to marine species and uncovers alarming global corruption.” Now, as one of our local Oregon small fisheries says, “This is an important issue that is indirectly about us, and so we want to help clear the air since commercial fishing is NOT a one size fits all industry.” I’m so glad they wrote this response. You will find their post here: @portorfordsustainableseafood It is a must-read and mirrors my thoughts as well.

As I watched the documentary I noted the same issues that are mentioned in Port Orford 
Sustainable Seafoods response. I even said to Mr. B “The film doesn’t mention a single US fishery”! I thought this an interesting omission, so I set out to research the documentary for accuracy. I researched certifications, regulations, fishing methods, and the subject of “bycatch”. 

What I realize is that our small fisheries like Port Orford are prime examples of responsible and sustainable fishing. These small fishing communities are the same places that get overlooked and forgotten about in films like Seaspiracy.

I agree there are countries around our world abusing our oceans and over-fishing many fish species and it needs to stop. I applaud organizations like Monterey Bay Aquarium for their sustainable seafood programs and their commitment to the preservation of our oceans. But the best way for all of us to help stop this abuse is to support our local small fisheries and small family farms.This is why I only purchase LOCAL seafood from our small fisheries here on the Pacific coast of Oregon or regionally from the Pacific Northwest. It’s the reason I only purchase LOCALLY grown produce, meat, and poultry from small family farmers, farm markets, and market co-ops in my community. 

CONTINUES in comments below...
A little something sweet for the holiday weekend. A little something sweet for the holiday weekend. Mexican Cocadas! These sweet and simple cookies are a perfect ending to a festive meal. I love to dip them in dark chocolate for an extra special indulgence.

Speaking of delicious recipes, I’ve got a talented friend, Naomi over at @alifedelicious, who is going through a bit of a health crisis. I’d love to send her as much support as I can so I’m asking you to head over to her feed and give her a follow. Naomi develops a gorgeous variety of recipes and I drool every time they hit my feed. I know you won’t be disappointed!! Thank you for supporting our fellow foodies!! 

Just in case you need a weekend treat, I’ve posted this cookie recipe below. 🥰

Mexican Cocadas
Makes 12-16
Ingredients
1 package sweetened angel flaked coconut (about 4 ½ - 5 cups)
1 14 oz can sweetened condensed milk 
1 teaspoon vanilla extract
1/3 cup chopped toasted almonds
For the Mexican Chocolate Ganache (optional)
8 ounces semi-sweet or dark chocolate chips or broken into pieces
3 tablespoons heavy cream
1 tablespoon light corn syrup
1 teaspoon ground cinnamon
Directions
Heat the oven to 375F.
Mix together the coconut, condensed milk, vanilla extract and toasted almonds. Let the 
mixture sit for about 15 minutes. 
Scoop or using a tablespoon roll into a ball and place on a parchment lined baking sheet. 
Bake for about 15-20 minutes. I like to use a medium muffin batter scoop. Let the cookies 
cool and then transfer them to a cooling rack. 
Once the cookies are cool you can mix together the Mexican chocolate ganache. To make 
the ganache, place the chocolate in a double boiler over medium heat and whisk in the 
heavy cream, corn syrup and cinnamon. When the chocolate is melted and creamy it’s 
ready for dipping. 
Dip the bottom of each cookie into the ganache and place on a parchment sheet to set.
Since I’m about all things local flower farms to Since I’m about all things local flower farms today I thought I’d post a picture of my Rose Petal Jelly. Can you say luxurious and indulgence for your morning toast? 

This is one of my favorite jelly recipes especially during spring. It’s made with dried rose petals and it’s sweet and fragrant and such a delight to taste. It certainly makes my morning biscuits or scones more enjoyable. You can find this luscious recipe in my book, The Oregon Farm Table Cookbook along with a plethora of other delicious farm fresh recipes. A link to the book is in my profile. 

Happy Spring! 💐💕
“Flower work is heart work”. 💐💕 The love “Flower work is heart work”. 💐💕 The lovely  sentiment from Chelsea Willis, Owner of @sweetdelilahfarm on Sauvie Island in Portland. This gorgeous flower farm is highlighted in my book, The Oregon Farm Table Cookbook, and I had to post about it today because it’s spring and our flower farms here in Oregon are stunning year round, but especially in spring. If you live in the area or you’re ready to get out and take a beautiful drive or day trip or you’ve got travel plans to Portland in the future, this beautiful farm needs to be on your list of things to do! 

Sweet Delilah Flower Farm also has a flower and garden CSA! So head over to their website and check it out. Find the link in my profile. 😘
💕 💕
Spring has arrived but someone forgot to mention t Spring has arrived but someone forgot to mention this to the PNW. 🤓

Despite the cold weather we’re having, I am totally over the moon excited about spring produce season. 

I added a favorite quote in my book, THE OREGON FARM TABLE COOKBOOK, that sums up the way I feel about the changing seasons. “Each season is like a little treasure box filled with the gift of food”. 🙌

One of the first spring recipes I love to make are these Sweet Pea and Feta Fritters with Chive Oil and Sour Cream. They are delicious as an entree with a side salad, a light lunch or appetizer. You can find the recipe on page 45 in my book. (The book can be found most any bookshop or online)

The next recipe I like to make is my Classic English Pea Salad (swipe left for the photo). I make this salad for lunch or pair it with an entree for dinner. It travels well and makes a great potluck dish. You’ll find this recipe on my website. The link is in my profile. 

Wishing you a very Happy and Healthy Spring. Sending loads of love and light, Karista 🙏🏻💕💐
#spring recipes #springfood #spring #oregonfarmtablecookbook #lunchrecipe #dinner #meatlessmonday #easyrecipes #fritters #peafritters #peas
This gorgeous Baby Kale, Apple and Bacon Salad wit This gorgeous Baby Kale, Apple and Bacon Salad with Blue Cheese Vinaigrette and Toasted Hazelnuts has my palate swooning into spring. 

I’ve been using the new Washington variety @thecosmiccrisp apples in this salad and they are perfectly sweet and crisp and pair deliciously with the salad ingredients. Cosmic Crisp Apples are delicious eaten as a snack, but I adore these apples so much I’m always finding ways to use them in my recipes. 

Most of my markets carry these apples but if you can’t find them, head on over to the @thecosmiccrisp feed and you’ll find a link to their website. 

I’ve posted this salad recipe below! Happy Spring! 💐🍎

Baby Kale, Apple, Bacon Salad with Blue Cheese Vinaigrette and toasted Hazelnuts 
Serves 4 as a side salad or 2 as an entrée salad
Ingredients
5-6 ounces baby kale
1-2 Cosmic Crisp apples, cored and sliced
8 ounces bacon, cooked and diced
2/3 cup hazelnuts, toasted and lightly chopped
½ cup extra virgin olive oil
¼ cup champagne vinegar
3 tablespoons honey
1 clove garlic, minced
½ cup good quality crumbled blue cheese (about 4 ounces) I use Rogue Creamery Smokey Blue
1-2 tablespoons cold water
Salt and pepper to taste
Directions
In a 16-ounce jelly jar with a lid, add the olive oil, vinegar, honey and garlic. Shake until all the ingredients are combined. Season to taste with salt and pepper. Then add the blue cheese and 
one tablespoon cold water and shake a few more times until the blue cheese is slightly combined with the dressing. 
Next, toss the baby kale with just enough dressing to coat all the leaves but not weigh them down. Just a light coating. Plate the baby kale on four plates and top with apple slices, bacon and hazelnuts. Serve immediately with the remaining dressing. 
NOTE: It’s also delicious with roasted, diced chicken or grilled shrimp.

@nancy_bhg #cosmiccrispapples #washingtonapples #applerecipes #saladrecipes #springsalad #washingtongrown #pacificnorthwest
Oregon Shrimp Salad on Thick Sliced Toast is a lov Oregon Shrimp Salad on Thick Sliced Toast is a lovely lunch treat or perfect for a spring brunch. 💐

On occasion, I’ll make this recipe bite-sized for appetizers or just nibbles with cocktails. Oregon Shrimp, also known as pink shrimp or marketed as “salad shrimp and bay shrimp” are found along the Oregon coast. They are sweet and mild in flavor and make a delicious ingredient for all sorts of savory recipes. 

You will find a few more Oregon Shrimp recipes, like my Oregon Shrimp Cakes recipe, in my book, The Oregon Farm Table Cookbook, along with a tasty seafood salad that also includes Oregon Shrimp. 

Today however, I’m posting this Oregon Shrimp Salad on Thick Toast recipe below. I think you’re going to love it! 🙌💕

Serves 6
Ingredients
1-pound bay shrimp (the small salad shrimp)
1/3 cup good quality mayonnaise 
1tablespoon fresh chopped chives
4-ounce jar of pimentos, drained
½ cup thin sliced green onions
1/3 cup shredded cheddar cheese
Zest of one lemon
Salt and pepper to taste
6 slices of thick white bread, toasted
¼ cup mayonnaise
1 tablespoon fresh chopped chives for garnish
½ cup microgreens or sprouts for garnish, optional
Directions
Place the bay shrimp in a single layer on paper towels. Cover the bay shrimp with a few more 
paper towels and blot the shrimp, removing the excess moisture. 
Put the shrimp in a bowl and add the mayonnaise, chives, pimentos, sliced green onions, 
cheddar cheese and lemon. Gently toss to combine. When all the ingredients are well 
combined, season to taste with a pinch of salt and black pepper. Most brands of mayonnaise 
vary in salt. So, it’s important to season the shrimp salad to taste with salt and pepper. 
Set the thick white toast on a platter or individual plates. Spread a little mayonnaise on each 
toast. Then top each toast with ¼-1/3 cup of shrimp salad and garnish with fresh chopped 
chives and microgreens or sprouts. Serve immediately. 
Note: you can make this shrimp salad up to 24 hours before serving. Keep it in the refrigerator 
until needed. 
#oregonshrimp #bayshrimp #shrimpsalad #saladshrimp #toast #shrimptoast #seafood #oregonseafood
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