Gina Simonetta

09/07/2026

Another great day spent with my youngest (for now) Grandson making memories as we celebrate his “King for the Day” day! If you’re a grandparent, I highly recommend d you try this with your grandchild!!!

26/06/2026

28/05/2026

Found the most comfortable pant that is so easy to wear. I love that I can dress it up or down and it works with every option. I have this pant in black, navy and ivory and it has become the pant I reach for almost everyday!! Comment “shop” and I’ll send you the links to all these great pieces.

01/05/2026

Today was a day dedicated to the “Iron Lady”, the Eiffel Tower! We found all the best picture-worthy spots to take in her beauty by day and night! So, Save this post for your next Paris trip to get the most amazing pics! We also took a tour with “The Tour Guy” where our Guide gave us the background into the making of the Tower. We learned about Gustav Eiffel, the Engineer, whose company designed and built the Tower back in 1889. He owned the Tower for the first 10 years after it was built and then ownership was transferred over to the City of Paris.

27/04/2026

Getting ready for my upcoming Paris trip and thought I’d share my Travel “Must Haves”. These are the items I never travel without. Comment “Travel” and I’ll send you links directly to your DM.

20/03/2026

Made this dish as an appetizer for our dinner party last night. Braised leeks

Ingredients
* 6-7 large leeks
* 6 tbsp butter, divided
* 6 anchovy fillets
* 1 tbsp tarragon leaves
* 1 tsp fresh thyme leaves
* 2/3 cup dry white wine
* 1/2 cup heavy cream
* 2 tsp Maldon salt, divided
* 2bay leaves

* Method
* Trim leeks, remove the first two outer layers, rinse well, and cut into 2-inch pieces
* Butter a cast-iron dish.
* Arrange leeks snugly, sprinkle with 1 tsp salt, and scatter tarragon over the top.
* Melt most of the butter over medium heat. Add anchovies and thyme and cook until anchovies dissolve.
* Add wine, cream, and remaining salt.
* If making ahead. Stop here til 1hr before serving.
* Pour over leeks and dot with remaining butter and bay leaves.
* Cover tightly with foil and bake at 325°F for 35 minutes.
* Uncover, increase oven to 400°F, and bake about 30 minutes until golden brown.
* Serve warm with crusty bread.

20/03/2026

Diego made the most delicious mussels for our dinner party last night. Ingredients:
- Mussels, scrubbed clean
- 2 tbsp olive oil
- Chopped Tomatoes 5 or 6 small or cherry tomatoes
- 1/2 chopped red onion
- 4 chopped cloves garlic
- 1/4 cup chopped parsley
- 1/2 cup heavy cream
- 1/2 cup white wine
- 4 slices bacon sliced
- 1 lemons
- Ground black pepper

Method:
Using large pot, medium heat, drizzle olive oil and add bacon and onion. Sauté til bacon crisps.

Add tomatoes and sauté. Then add garlic till fragrant.
Add mussels, wine, lemon and stir. Cover and raise heat to high. Let steam few minutes til mussels open.

Remove mussels with slotted spoon. Remove any shells that didn’t completely open.

Increase heat on broth and add cream. Stir and add parsley. Add black pepper

To serve: pour broth over the mussels.
Serve with crusty bread.

10/03/2026

This is an amazing appetizer. The mix of sweet and savoury melds together beautifully.

Ingredients:
- 1 sheet puff pastry cut into 1” x 1 1/2” rectangles
- 1 egg for egg wash
- 2 leeks washed and finely sliced
- 1/2 cup white wine
- 1/4 cup butter
- Brie cheese
- Honey
- Black pepper

Preheat oven to 400 degrees. Using mini muffin tin, line each with puff pastry. Then brush puff pastry with egg wash. Bake for 7 minutes.
Once you remove from oven, use thumb or end of wooden spoon to push down pastry and create a well.

In frypan, add butter, leeks and wine and sautee covered on medium low heat for 20 minutes till liquid is absorbed and some bits turn brown.

08/03/2026

Small Batch Tomato
“Pellato”
It’s that time of year again-when the kitchen smells like summer and
we prep our tomato
“pellato” for the year ahead.
What’s Pellato?
It’s the pure pulp of the tomato-no seeds, no skin. I use it year-round:
1/3 pellato to 2/3 passato for pasta sauce, As pizza sauce,
In spezzatino and other classic Italian dishes.

This batch? Half a
bushel = 24 small jars.
Each jar makes enough for 2 pizzas!

Don’t forget to Sanitize your jars first (I just run mine on the dishwasher’s sanitize cycle).

Want to make your own? Follow my step-by-step process and enjoy real Italian flavour all year long.


-Sauce


Small Batch Tomato
“Pellato”
It’s that time of year again-when the kitchen smells like summer and
we prep our tomato
“pellato” for the year ahead.
What’s Pellato?
It’s the pure pulp of the tomato-no seeds, no skin. I use it year-round:
1/3 pellato to 2/3 passato for pasta sauce, As pizza sauce,
In spezzatino and other classic Italian dishes.

This batch? Half a
bushel = 24 small jars.
Each jar makes enough for 2 pizzas!

Don’t forget to Sanitize your jars first (I just run mine on the dishwasher’s sanitize cycle).

Want to make your own? Follow my step-by-step process and enjoy real Italian flavour all year long.


-Sauce