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Fast & Fabulous: Roasted Shrimp, Watercress & Farro Salad & a Pink Italian Sparkler!

With temperatures soaring into the high 90's and above this Summer in South Florida, I've been craving dishes with delicious, lighter flavors as well as the delightful wines that pair with them.The latest edition of "Fast & Fabulous" features Roasted Shrimp, Watercress and Farro Salad which definitely fits the bill. This dish has plenty of delicious flavor, great texture and healthy ingredients to boot. The recipe calls for farro, one of my favorite "ancient grains," that Italians have been eating for over 2,000 years!This grain is also known as emmer or hulled wheat and was widely cultivated in the ancient world giving rise to the term "ancient grains" that today is used to refer to farro and other grains such as quinoa, amaranth and spelt, all of which have enjoyed a surge in popularity in recent years.In addition to being tasty, farro also has health benefits including cholesterol-lowering fiber. A cup of farro has about 8 grams of fiber, while brown rice weighs in at around 5 grams. Whole grains like farro are also chock full of minerals such as magnesium which can help relieve tension and reduce the effects of stress. It's complex carbohydrates also break down slowly, helping to keep your energy and blood sugar levels stable.And what's more delicious than roasted shrimp? Seasoned liberally with salt, pepper and a generous squeeze of lime juice, the roasted shrimp lends amazing flavor to the dish. I like to use peeled and deveined jumbo size shrimp with the tails on since I think they make a nice presentation. Needless to say, "tails off" shrimp will work just fine too.Given this dish's Italian origins, I like to pair it with an Italian sparkler like the Vigne Regali Cuvée Aurora Rosé ($29). This bubbly hails from Italy's famed Piedmont region and is made from 100% Pinot Noir grapes from hilltop vineyards in the Langhe, south of Alba. This cuvée consists of 90% clear wine and 10% of the previous vintage wine, aged in French oak barriques. It is made using the Methode Traditionnelle, the same method used to make Champagne.This wine is a beautiful crystalline pink color with a lovely bead and aromas of freshly baked popovers with strawberry butter. On the palate, flavors of red berries and pomegranate are accompanied by a bright acidity and dry finish. The sparkler nicely accentuates the flavor of the succulent pink shrimp and complements the spicy watercress, nutty farro and creamy white beans as well.I hope you find the time to enjoy this light, delicious dish before the Summer's over, and the pink sparkler certainly adds a special touch. If you've been spending time in the kitchen this Summer what has been your favorite dish to prepare? Do tell! Also, if you haven't had the chance, please stop by and "Like" the new Glamorous Gourmet & Wine Atelier Facebook Fan Page. I've recently revamped it and am having a lot of fun interacting with you fellow food and wine lovers. I'd greatly appreciate your support and hope you enjoy this dish as much as the Miskews do - Mangia!Cheers,   "FAST + FABULOUS: ROASTED SHRIMP, WATERCRESS + FARRO SALAD" Author: Stephanie Miskew | The Glamorous Gourmet Serves: 4-6 servings Pair this dish with an Italian sparkling rosé like the Vigne Regali Cuvée Aurora for maximum deliciousness! Ingredients

• 1 cup farro
• 1/2 cup extra virgin olive oil
• 1 1/2 lbs. jumbo shrimp, peeled + deveined
• 1 lime, halved
• 2 Tablespoons chopped fresh mint leaves
• 1 15-ounce can white beans such as cannellini or Great Northern, drained + rinsed
• 1 cup watercress leaves
• Kosher salt + freshly ground black pepper

1. Soak the farro in warm water for about 20 minutes. Drain + rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot + bring to a boil, then reduce to a simmer keeping the pot covered. Add a pinch of salt + cook for about 30-40 minutes, checking frequently. The farro should be soft but have a slight chew to it. Drain to remove excess water + transfer to a bowl + toss with 2 tablespoons of the olive oil. Set aside.
2. Preheat the broiler.
3. Toss the shrimp with 2 more Tablespoons of olive oil, some salt, pepper + juice of half a lime. Spread in an even layer on a baking sheet + broil for 10 minutes, flipping halfway through. Let cool slightly.
4. Make the salad dressing by combining the remaining 1/4 cup olive oil, mint, juice of the remaining lime half and salt + pepper to taste in a small jar. Cover + shake vigorously to combine.
5. Toss together the farro, beans + watercress in a large bowl with half of the dressing. Season liberally with salt + pepper. To plate, transfer the salad to a large platter + top with the shrimp. Serve with the remaining dressing on the side.

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Fast & Fabulous: Roasted Shrimp, Watercress & Farro Salad & a Pink Italian Sparkler!

With temperatures soaring into the high 90′s and above this Summer in South Florida, I’ve been craving dishes with delicious, lighter flavors as well as the delightful wines that pair with them.

The latest edition of “Fast & Fabulous” features Roasted Shrimp, Watercress and Farro Salad which definitely fits the bill. This dish has plenty of delicious flavor, great texture and healthy ingredients to boot. The recipe calls for farro, one of my favorite “ancient grains,” that Italians have been eating for over 2,000 years! This grain is also known as emmer or hulled wheat and was widely cultivated in the ancient world giving rise to the term “ancient grains” that today is used to refer to farro and other grains such as quinoa, amaranth and spelt, all of which have enjoyed a surge in popularity in recent years.

In addition to being tasty, farro also has health benefits including cholesterol-lowering fiber. A cup of farro has about 8 grams of fiber, while brown rice weighs in at around 5 grams. Whole grains like farro are also chock full of minerals such as magnesium which can help relieve tension and reduce the effects of stress. It’s complex carbohydrates also break down slowly, helping to keep your energy and blood sugar levels stable.

Given this dish’s Italian origins, what better than an Italian wine to pair with it? The Vigne Regali Cuvée Aurora Rosé 2008 ($29, click here to purchase) is a sparkling wine from Italy’s Piedmont region. It is made from 100% Pinot Noir grapes that were selected and hand picked in hilltop vineyards located in the Langhe in the south of Alba. This cuvée consists of 90% clear wine and 10% of the previous vintage wine, aged in French oak barriques. Fermentation takes place in the bottle the wine is later served from, as stipulated in the Methode Traditionelle, the same method used to make Champagne. This wine is a beautiful crystalline pink color with a lovely bead of bubbles and aromas of freshly baked popovers with strawberry butter. On the palate, flavors of red berries and pomegranate are accompanied by a bright acidity and dry finish. The sparkler nicely accentuates the flavor of the succulent pink shrimp and complements the spicy watercress, nutty farro and creamy white beans as well.

I hope you find the time to enjoy this light, delicious dish before the Summer’s over, and the pink sparkler certainly adds a special touch. If you’ve been spending time in the kitchen this Summer what has been your favorite dish to prepare? Do tell! Also, if you haven’t had the chance, please stop by and “Like” our new Glamorous Gourmet & Wine Atelier Facebook Fan Page. We recently revamped it and are having a lot of fun interacting with fellow food and wine lovers about pertinent food and wine topics. We’re also posting Daily Wine Reviews as well. We greatly appreciate your support – Mangia!

Cheers,

1 cup farro
1/2 cup extra virgin olive oil
1 1/2 lbs. shrimp, peeled and deveined
Juice of half a lime
2 Tablespoons chopped fresh mint leaves
Juice of 1/2 a lemon
1 15 oz. can of cannellini or Great Northern Beans, drained and rinsed
1 cup watercress leaves
Kosher Salt & Freshly Ground Black Pepper

Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer keeping the pot covered. Add a pinch of salt and cook for about 30-40 minutes, checking frequently. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.

Preheat the broiler.

Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.

Make the salad dressing by combining the remaining 1/4 cup olive oil, mint, lemon juice and salt and pepper to taste in a small jar. Cover and shake vigorously to combine.

Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season liberally with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side. Makes 4 large or 6 small servings

Fast & Fabulous: Roasted Red Pepper, Arugula & White Bean Salad

Looking for a fast, fresh Summer salad that delivers lots of fabulous flavor and is also good for you? Well, look no further, this Roasted Red Pepper, Arugula and White Bean Salad is just the ticket! The flavors of the sweet red peppers, spicy arugula and creamy white beans meld together beautifully for a simple salad that is extremely satisfying. The beautiful colors of the ingredients will also transform your plate into a veritable feast for the eyes.Now, there's something I should probably tell you: this recipe does call for anchovies. (pause for reaction) However, you should definitely not let that deter you! The anchovies simply add a delicious salty, savory flavor (umami, if you will) to the dressing and I promise your family won't even notice them. In fact, if they do I'll treat you to a free month of Wine Club, that's just how certain I am! So I invite you to take the "Anchovy Challenge" - I promise you and your family will be pleasantly surprised.In addition to the delicious flavor of this salad, another plus is that it can also be prepared a few hours before serving. Just be sure to hold off on adding the arugula and the Parmesan cheese until right before serving so the greens don't get soggy. Assemble it just before throwing your chicken or fish on the grill or even in the morning when you have a free minute. The longer the dressing melds with the beans the better! Also, if you happen to be a vegetarian, this salad makes an excellent lunch or light dinner option.If you're in the mood for wine with your meal (and let's face it, who isn't?) a great pairing for this dish would be a crisp, fresh California Sauvignon Blanc or Alsatian Riesling. You wouldn't want something too tannic or oaky which would clash with the sweetness of the peppers and spice of the arugula.I plan on putting this salad on regular rotation in our house. Paired with something light off the grill it rounds out a meal very nicely and can also be prepared in no time. I hope you enjoy it as much as we did! Now for the Culinary Question of the Day: What is the strangest dish you've ever eaten? Do tell!Cheers,  "Fast & Fabulous: Roasted Red Pepper, Arugula & White Bean Salad" Author: Stephanie Miskew | The Glamorous Gourmet Serves: 4 Adapted from Martha Stewart Living, June 2013 Ingredients

• 1 16 oz jar roasted red bell peppers (if you have the time, you can roast the peppers yourself)
• 2 anchovy fillets, packed in olive oil, minced
• 1 garlic clove, minced
• 2 teaspoons Sherry vinegar
• 3 Tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh Italian parsley
• 1 15 oz can white beans (I like Bush's Great Northern Beans), drained and rinsed
• 2 Tablespoons Parmesan cheese, grated
• 2 cups fresh arugula

1. ) Remove peppers from jar and pat them dry with paper towels. Arrange on a platter and season with salt and pepper.
2. ) Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan cheese and greens.

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Fast & Fabulous: Roasted Red Pepper, Arugula & White Bean Salad

Looking for a fast, fresh Summer salad that delivers lots of fabulous flavor and is also good for you? Well, look no further, this Roasted Red Pepper, Arugula and White Bean Salad is just the ticket! The flavors of the sweet red peppers, spicy arugula and creamy white beans meld together beautifully for a simple salad that is extremely satisfying. The beautiful colors of the ingredients will also transform your plate into a veritable feast for the eyes.

Now, there’s something I should probably tell you: this recipe does call for anchovies. (pause for reaction) However, you should definitely not let that deter you! The anchovies simply add a delicious salty, savory flavor (umami, if you will) to the dressing and I promise your family won’t even notice them. In fact, if they do I’ll treat you to a free month of Wine Club, that’s just how certain I am! So I invite you to take the “Anchovy Challenge” – I promise you and your family will be pleasantly surprised.

In addition to the delicious flavor of this salad, another plus is that it can also be prepared a few hours before serving. Just be sure to hold off on adding the arugula and the Parmesan cheese until right before serving so the greens don’t get soggy. Assemble it just before throwing your chicken or fish on the grill or even in the morning when you have a free minute. The longer the dressing melds with the beans the better! Also, if you happen to be a vegetarian, this salad makes an excellent lunch or light dinner option.

If you’re in the mood for wine with your meal (and let’s face it, who isn’t?) a great pairing for this dish would be a crisp, fresh California Sauvignon Blanc or Alsatian Riesling. You wouldn’t want something too tannic or oaky which would clash with the sweetness of the peppers and spice of the arugula.

I plan on putting this salad on regular rotation in our house. Paired with something light off the grill it rounds out a meal very nicely and can also be prepared in no time. I hope you enjoy it as much as we did! Now for the Culinary Question of the Day: What is the strangest dish you’ve ever eaten? Do tell!

Cheers,

Roasted Red Pepper, Arugula & White Bean Salad
(adapted from Martha Stewart Living, June 2013)

1 16 oz jar roasted red bell peppers (if you have the time, you can roast the peppers yourself)
2 anchovy fillets, packed in olive oil, minced
1 garlic clove, minced
2 teaspoons Sherry vinegar
3 Tablespoons extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1 15 oz can white beans (I like Bush’s Great Northern Beans), drained and rinsed
2 Tablespoons Parmesan cheese, grated
2 cups fresh arugula

Remove peppers from jar and pat them dry with paper towels. Arrange on a platter and season with salt and pepper.

Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan cheese and greens. Serves 4

A Decadent Mother's Day Breakfast in Bed: Baked Blueberry French Toast & Wild Hibiscus Royale!

Recently, I asked some of my Mom friends what they'd most enjoy on Mother's Day. Out of every Mom I asked, each reply inevitably began with, "I want to start the day with breakfast in bed," and the responses diverged from there. So for a Mother's Day post, I thought I'd share a decadent, delicious recipe for Baked Blueberry French Toast and a very special cocktail, the Wild Hibiscus Royale, to pair with it.To those of you (yes YOU, husbands!!!) who'll be making this delightful Baked Blueberry French Toast, for Mom, please don't forget to prepare it ahead of time. Ideally, prepare it the night before and let it hang out in the fridge overnight, however, you can also get away with making it two hours before. Just be sure all the bread has been moistened with some of the milk, egg and syrup mixture.As far as the cocktail goes, the Wild Hibiscus Flowers in Syrup can be found in a jar at your local liquor store. Simply add one flower to the bottom of a Champagne flute, drizzle with a little hibiscus syrup and fill the rest of the glass with your favorite Rosé Champagne (we love Taittinger!).Cheers to all you fabulous Moms and I hope you enjoy your day...especially breakfast in bed!Cheers,  A Decadent Breakfast in Bed: Baked Blueberry French Toast Recipe Type: Breakfast Author: Stephanie Miskew | The Glamorous Gourmet Serves: 6-8 Ingredients

• 12 slices day-old white bread, crusts removed
• 2 8 ounce packages cream cheese
• 2 cups milk
• 1 cup fresh blueberries
• 12 extra large eggs
• 1/3 cup maple syrup or honey
• For the Sauce:
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter or margarine

1. Cut bread into 1-inch cubes and place half in a greased 13" x 9" x 2" baking dish.
2. Cut cream cheese into 1-inch cubes; place over bread and top with the cup of fresh blueberries and remaining bread.
3. In a large bowl, beat eggs. Add milk and syrup and mix well. Pour over bread mixture.
4. Cover and chill anywhere from 2 hours to overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. Let rest for 15-20 minutes after removing from oven.
5. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly.
6. Stir in the cup of fresh blueberries. Reduce heat to low and simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Drizzle over French toast prior to serving and serve any extra alongside. (makes 1 3/4 cups sauce)

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A Decadent Mother’s Day Breakfast in Bed: Blueberry French Toast & Wild Hibiscus Royale!

Recently I asked some of my Mom friends what they’d most enjoy doing on Mother’s Day. Out of every Mom I asked, each reply inevitably began with, “I want to start the day with breakfast in bed,” and the responses diverged from there. So for my Mother’s Day post I thought I’d share a delicious recipe and very special cocktail for a decadent breakfast in bed for all the fabulous Moms out there: Blueberry French Toast and Wild Hibiscus Royales!

To the husbands who will be making this breakfast don’t forget to prepare the French Toast the night before. It needs to hang out in the fridge for 8 hours for maximum yumminess and the morning of all you have to do is prepare the sauce and pop it in the oven! Also, don’t fret about the cocktail, the hibiscus flowers can be found at your local liquor store. Cheers to all you fabulous Moms and I hope you enjoy your day…especially breakfast in bed!

Cheers,

Blueberry French Toast
12 slices day-old white bread, crusts removed
2 8 ounce packages cream cheese
1 cup fresh blueberries
12 extra large eggs
1/3 cup maple syrup or honey

Sauce:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter or margarine

Cut bread into 1-inch cubes; place half in a greased 13″ x 9″ x 2″ baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with the cup of fresh blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in the cup of fresh blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast. Serves 6-8 (1 3/4 cups sauce)

Wild Hibiscus Royale
Jar of Wild Hibiscus Flowers in Syrup
1 750ml bottle of Rosé Champagne

Place a hibiscus flower at the bottom of each Champagne flute. Drizzle a small spoonful of hibiscus syrup over each flower and fill the rest of the glass with the Rosé Champagne. Enjoy! Makes 6 servings.

Fast & Fabulous: Lemony Chicken Orzo Soup!

If you're looking for a quick and utterly delicious weeknight meal that'll delight your family's taste buds look no further! Our Fast & Fabulous recipe for Lemony Chicken Orzo Soup fits the bill beautifully.The fresh dill and lemon make this dish perfect for Spring/Summer and also give it a delicious Greek spin. The recipe calls for skinless, boneless chicken thighs instead of breasts which add the perfect amount of body to the soup and make it supremely satisfying!Orzo is Italian for "barley" yet don't be fooled by it's grain-like appearance. Orzo is actually pasta that's cut in the shape of a grain of rice and can be found on the pasta aisle of your grocery store. It is quite versatile and makes a delicious side dish and also adds delicious texture to soups and salads.A great wine pairing for this Lemony Chicken Orzo Soup is a bright, lively Sauvignon Blanc. This grape variety picks up on the acidity of the soup and adds even more delicious flavor! One of my favorites is Art + Farm's "The Girls in the Vineyard" Sauvignon Blanc ($15) from northern California. It is crisp and minerally with lots of juicy flavor that synergizes deliciously with the flavors of the soup.I hope you enjoy this dish as much as we did and next time I make it I will definitely be doubling the recipe!Bon appétit,  "Fast & Fabulous: Lemony Chicken Orzo Soup" Author: Stephanie Miskew | The Glamorous Gourmet Serves: 4 Ingredients

• 1 Tbsp. olive oil
• 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
• 2 celery stalks, sliced crosswise, 1/2" thick
• 1 lb. skinless, boneless chicken thighs
• 6 cups chicken broth
• 1/2 cup orzo
• 1/4 cup chopped fresh dill
• Kosher salt and freshly group black pepper
• Lemon wedges for serving

1. Heat oil in a large heavy soup pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, approximately 5 minutes.
2. Add chicken and broth and bring to a boil, cover, reduce heat and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate and let cool. Using two forks, shred the chicken into bite sized pieces.
3. Return the broth to a boil and add the orzo. Cook until al dente, approximately 8-10 minutes. Once orzo is done, return chicken to the pot and add the fresh dill and cook over low heat until chicken is warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste and serve with lemon wedges for squeezing over the soup.

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