National Pasta Month - Fun and Simple!

It’s National Pasta Month! One of my favorite things about this job, is photographing the food I’ve created, except for eating it, of course! (Above: shooting my Pumpkin Ravioli for this Blog Post, see the photo in the gallery below)

No wonder October is my favorite month of the year! All of my favorite dishes and flavors come together in one glorious fall month! I had been having such a hard time getting motivated lately and the further we move into COVID living and with no end in site at the moment, the more difficulty I had staying inspired. Then October arrived with my favorite fall flavors and features. It’s not just National Pasta Month, it’s Pumpkin Month, Merlot Month, and National Food Day and Dessert Day in October, so my mojo in the kitchen has been full on with new Fun & Simple recipe creation and updates to some of my old favorites.

Pasta is the best comfort cooking I know, simple to prepare, super versatile and so delicious! I’ve spent a lot of time in the kitchen this month, my happy place, and since we are basically still in quasi lock down, cooking and baking have been my COVID calm. I thought I would share some of my favorite Fun & Simple pasta dishes and wine pairing tips to help get you inspired. Nothing like comfort food to bring a smile to anyone’s tummy!  Continue to stay safe and well and I hope you enjoy some of my favorite pasta comfort dishes while spending time at home.

So the thing about pasta is that it really is a blank canvas.  Cook some pasta, your favorite shape or whatever you have in the pantry, make a sauce, add some extras, bring it all together, top it with your favorite cheese, nuts, herbs and you have a fun & simple gourmet masterpiece!

One of my very favorite and flavorful pasta dishes is a simple Puttanesca.  Cook Pasta: Start with a pound of linguine, spaghetti or fettuccine cooked to package directions for al dente, keeping one cup of the pasta liquid set aside.  Drain. 

Make Sauce: In a large sauté pan, heat ¼ cup extra virgin olive oil over medium heat and add a medium fennel bulb, halved and sliced into ¼ inch thickness.  Sauté until soft and translucent but not browned. Add one-half cup halved garlic cloves and swirl around until the garlic just begins to become aromatic. Be careful not to burn the garlic.  Add 2 cups of diced San Marzano tomatoes (canned or fresh) and simmer for 5-7 minutes until reduced and beginning to thicken. Add Extras: Add ¼ cup dry white wine, ¼ cup capers, ¼ cup pitted kalamata olives, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon red pepper flakes, and 1 tablespoon tomato paste.  Stir well to combine and continue to cook about 5 minutes more.  Taste for seasoning and add more salt if needed. 

Bring it All Together: Add the pasta and ¼ cup of the pasta liquid into the sauce and toss to coat (with tongs).  If the sauce seems too thick, add another ¼ cup of the pasta liquid and continue to toss.  Cook about 2 minutes longer and pour into serving bowl.  Finish with Toppings: I like, freshly grated Pecorino Romano cheese, chopped fresh basil leaves, fresh flat leaf parsley or both, freshly grated lemon zest, a sprinkling of kosher salt and a fresh grind of black pepper, then a nice drizzle of extra virgin olive oil and serve!  If you like tuna in your Puttanesca, add 8 oz. of flaked oil-packed tuna during the last two minutes just to heat through tossing to combine into the dish.

That’s it!  A super fun & simple and most delicious and comforting pasta dish. Here are some more of my fun & simple favs…including a creamy cheesy Pumpkin Zita and my favorite Pumpkin Ravioli!

Pumpkin Zita

Pumpkin Ravioli

Spaghetti & Wilted Greens

Pasta Calamari

Orange Scented Capellini

Creamy Orecchiette

Hope you enjoy these Fun & Simple #National Pasta Month dishes. And, not just because it is also Merlot Month, but a nice medium to full-bodied but soft Merlot pairs exceptionally well with any of the pasta dishes I’ve shared here. Like pasta, Merlot is also versatile, known as a chameleon among wines because of its adaptive properties, Merlot also blends very well with a variety of foods and flavors. #MerlotMe

Continue to stay home, stay safe and stay healthy! Remember Fun & Simple Gourmet is available at iTunes for your devices and is filled with more delicious pasta recipes and other fun & simple menu ideas.

Celebrate Spring Dishes with Delicious Wine Pairs

Ah, the joys of spring, spring showers, spring flowers, spring vegetables, spring pollen, well maybe not that one, and spring cleaning. Spring symbolizes new life, and rejuvenation, our senses become alive again with the scents of spring and longer days allow us to spend more time enjoying evenings outdoors and al fresco dining albeit at home with safe social distancing. May is one of my favorite months of the year. I love the warmer temperatures and the occasional spring shower, that makes everything green, fresh and bright! There’s nothing like the fresh clean scent of a spring shower.

Of course, for me, the newness of spring is all about the food. Spring is a great time to lighten things up with a more delicate fare after the hearty dishes of winter. I love cooking with fresh spring vegetables this time of year, sweet peas, carrots, brussel sprouts, asparagus, leeks, butter lettuces, fennel and arugula. Fresh herb pestos are also a great way to add depth to lighter dishes with a fresh spring flavor. Spring is also a fun time to explore new lighter wine varietals after the hearty dishes and more robust wines of winter. Spring salads, soups, entrées and wines feel somehow energizing and new. Here are some of my favorite spring wines paired with Fun & Simple spring dishes like this month’s feature Spaghetti with Wilted Greens in a light and velvety sauce which pairs beautifully with a Sauvignon Blanc.

Photo courtesy Decoy Wines (decoywines.com)

This spring try a light Sauvignon Blanc, which is produced from a green skinned grape originally from the Bordeaux region (France) though now grown just about everywhere wine grapes are cultivated. It produces a crisp, light bodied and fresh flavor, which makes for a perfect pairing with the fresh flavors of spring vegetables. In fact, a well-aged Sauvignon Blanc is said to develop aromas of spring vegetables like asparagus and peas as it ages.  One of my favorites is Decoy Sonoma County Sauvignon Blanc from California.

 Another wonderful spring wine is Sancerre from the Loire River Valley.  Sancerre is similar to  Sauvignon Blanc, in fact it is a member of the Sauvignon Blanc family. Sancerre is produced in the Loire Valley, specifically the left bank of the Loire River. It’s medium bodied due to the minerals in the soil, yet delicate, floral and mildly acidic and pairs perfectly with goat cheeses, rich creamy bries, grilled fish, shellfish and chicken. 

Lighter fares of spring call for crisp, fresh and floral wine varietals. Give these a try, I think you will find your new favorite spring wine.

Pan Seared Halibut with Risotto Primavera & Sweet Pea Pesto, a delightfully mild fish, pan seared to crispy on the outside, tender and juicy on the inside with creamy risotto and fresh pea pesto. Fresh spring pestos are a terrific way to bring flavor and depth to any dish, especially lighter fare. This one made with spring peas and basil is delicate yet so flavorful, a wonderful compliment to the mild fish and spring vegetable risotto. This dish is perfectly paired with a Sancerre from the Loire River Valley  with its floral mild acidity is a perfect balance with this mild and flaky fish, the complex flavors of the pesto and creaminess of the risotto. I’ve never met a Sancerre I didn’t thoroughly enjoy like the Domaine Fournier Les Belles Vignes.

Shrimp Provencal with fresh grilled shrimp in a luscious Provencal sauce topped with a fresh, simple basil pesto with garlic, toasted pine nuts and parmigiano-reggiano cheese, pairs perfectly with a Rose’ from Provence like Aix. It’s light salmon color, delicate and elegant nose, crisp balance and depth enhances the flavors of this true Provencal dish, bursting with the flavors of the Provence, fennel, capers, tomatoes, nicoise olives, and herbs de Provence, one of my all time favorite dishes.

The complex flavors of the Provence sauce are perfectly suited for the Grenache based Rose’s of the Provence with their notes of citrus and melon, crisp and light, usually produced with a blend of Grenache, Syrah and Cinsault grapes. There are so many great ones! One of my favorites, Aix, a crisp and light wine with a blend of Grenache, Syrah and Cinsault. A few more of my favorite spring dishes…

Asparagus & Leek Soup

Sweet Pea Butter Lettuce Salad

Lamb Chops with Mint Basil Pesto

Grand Marnier Souffle'

Sweet Pea & Proscuitto Salad with Romaine, Butter Lettuce, Shaved Parmigiano & Proscuitto, a well rounded side salad to compliment any spring dish. Asparagus & Leek Soup, fresh, green, soothing and healthy! Paired with a crisp light Sauvignon Blanc.

Grilled Lamb Chops with Mint/Basil Pesto, succulent lamb chops with a fresh minty pesto, paired perfectly with a nice California Cabernet Sauvignon-Merlot blend.  The rich earthiness of the lamb balanced with the fresh pesto calls for a bold red wine that’s not too heavy. One of my favorite blends is the Duckhorn Napa Valley Cabernet Sauvignon. Rich and oaky yet perfectly balanced with the robustness of the Cabernet grape and lighter fruitiness of the Merlot.

And for dessert, this beautiful, light and decadent Grand Marnier Souffle’ with Grand Marnier Creme Anglaise. The perfect spring dessert with a light orange essence and fresh blackberries. Simple to prepare and oh so decadent. It pairs beautifully with your favorite sparkling wine, prosecco or champagne.

Enjoy these Spring Wine Pairings and Fresh Fun & Simple Spring Recipes! Remember to send me your photos of my dishes and tag them #gigistyle #funandsimplegourmet to be featured! If you haven’t already, don’t forget to download “Fun & Simple Gourmet” at iTunes for your Apple devices.

Wishing you all the joys of spring albeit at home with safe social distancing! Continue to be safe and well and enjoy these Fun & Simple Spring Dishes and Wine Pairings. Cheers!

Pantry Cooking 101 - Fun and Simple Pasta!

Pantry cooking looks like the norm for a little while and Pasta is the best pantry cooking I know, simple to prepare comfort food, super versatile and so delicious!

Maybe it’s just me, but I have had such a hard time getting motivated this week.  This was not the stay at home vacation any of us planned for and though I have so many home projects that could very much keep me super busy this week, I have had a hard time starting any of them.

I’ve spent a lot of time in the kitchen, my happy place, and since we are basically on lock down and won’t be making many trips for groceries, it’s a good time to be creative with the pantry.  My favorite pantry food…of course, you know me…Pasta! 

I thought I would share some fun & simple pasta dishes to help us all get through the isolation period.  Nothing like comfort food to bring a smile to anyone’s tummy!  Continue to stay safe and well and I hope you enjoy some of my favorite pasta comfort dishes while we are spending time at home.

So the thing about pasta is that it really is a blank canvas.  Cook some pasta, your favorite shape or whatever you have in the pantry, make a sauce, add some extras, bring it all together, top it with your favorite cheese, nuts, herbs and you have a fun & simple gourmet masterpiece!

The easiest Pantry Pasta I know is a simple Puttanesca.  Cook Pasta: Start with a pound of linguine, spaghetti or fettuccine cooked to package directions for al dente, keeping one cup of the pasta liquid set aside.  Drain. 

Make Sauce: In a large sauté pan, heat ¼ cup extra virgin olive oil over medium heat and add a medium fennel bulb, halved and sliced into ¼ inch thickness.  Sauté until soft and translucent but not browned. Add one-half cup halved garlic cloves and swirl around until the garlic just begins to become aromatic. Be careful not to burn the garlic.  Add 2 cups of diced San Marzano tomatoes (canned or fresh) and simmer for 5-7 minutes until reduced and beginning to thicken. Add Extras: Add ¼ cup dry white wine, ¼ cup capers, ¼ cup pitted kalamata olives, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon red pepper flakes, and 1 tablespoon tomato paste.  Stir well to combine and continue to cook about 5 minutes more.  Taste for seasoning and add more salt if needed. 

Bring it All Together: Add the pasta and ¼ cup of the pasta liquid into the sauce and toss to coat (with tongs).  If the sauce seems too thick, add another ¼ cup of the pasta liquid and continue to toss.  Cook about 2 minutes longer and pour into serving bowl.  Finish with Toppings: I like, freshly grated Pecorino Romano cheese, chopped fresh basil leaves, fresh flat leaf parsley or both, freshly grated lemon zest, a sprinkling of kosher salt and a fresh grind of black pepper, then a nice drizzle of extra virgin olive oil and serve!  If you like tuna in your Puttanesca, add 8 oz. of flaked oil-packed tuna during the last two minutes just to heat through tossing to combine into the dish.

That’s it!  A super fun & simple and most delicious pantry pasta dish. Here are some more of my fun & simple favs…

Spaghetti & Wilted Greens

Pasta Calamari

Orange Scented Capellini

Creamy Orecchiette

Hope you enjoy these Fun & Simple #PantryPasta dishes. I will have more #PantryCooking ideas for you next week. In the meantime, continue to stay safe and healthy!

Remember Fun & Simple Gourmet is available at iTunes for your devices and is filled with more delicious pasta recipes and other fun & simple menu ideas.