Welcome to gio's GODDESS GOURMET


gio's Classic Italian Sunday Dinner


Goddess Gourmet - Intro from Giovanina Bellino on Vimeo.

Goddess Gourmet - Veal Cutlet Recipe from Giovanina Bellino on Vimeo.

Goddess Gourmet - Tortellini Recipe from Giovanina Bellino on Vimeo.

Goddess Gourmet - Eggplant Recipe from Giovanina Bellino on Vimeo.

Hardcore Food

~Enter The Garden~

“I Feel The Earth Move Under My Feet” 

You know, there’s Farmville and then there’s farming, or gardening to be precise. Growing a vegetable garden is obviously the “greenest” thing you can do.  Whether it’s a plot of land or a pot on a windowsill, cultivating the soil to produce sustenance is a human ability.  (There’s a good argument for vegetarians.) 

My Italian heritage predisposes me to vegetable  gardening.  I mean, Italians and gardens, come on!  Putting food on your table from your own back yard is gratifying in so many ways.  It costs practically nothing, it’s healthy and organic, it’s spiritually and psychologically fulfilling and it’s green. Then there’s all the media hype about the Mediterranean Diet, much of which comes from a vegetable garden, and to me is only “home style” cooking anyway.

The spiritual and psychological aspect of gardening is more powerful than you may think.  First of all you feel self sufficient, which is a great feeling.  Then the sensuality of the garden takes over.  There is nothing quite like the fragrance of herbs commingling with each other. It’s a delicious, heady and stimulating aroma. It conjures images of comforting, bountiful meals and yet you feel satisfied without even eating a bite!

There’s also the physical reward you get from gardening.  The bending, the reaching, the squatting.  I find myself in yoga poses, (think “downward dog”), as I’m stretching to pull weeds between the tomatoes and the peppers.  Tilling the soil is a strenuous task that can be quite a workout.

My garden has added a new dimension to my marriage as well.   The hubby and I share the workload, although he refuses to pull a weed, he does pick the blueberries.  It may be a few months out of the year, but with an almost empty nest, it’s something to do together and it sure as hell beats getting a dog. 

And then there’s that “roll in the herbs” when YOU  “Make the Earth Move”!


It's Flavor~Bomb Time!

Pesto sauce originated in Genoa, Italy. The name comes from the Italian word pesta, meaning "to pound or crush," as with a pestle. Pestos can be made from any combination of herbs. I love using sage, parsley, shallots, and almonds. How about Flavor~Bombs made from sauce and soup reductions? For more info, visit www.flavorbombs.net 

Tales of the Raw and the Cooked



While preparing chicken cutlets, or other raw meats, I always use two forks -- one for the raw and one for the cooked. My “raw fork” is for prepping and turning. Once your food is fully cooked, use a fresh fork to remove it from the pan. This prevents the “raw fork” from contaminating the cooked food.  So…be sure to keep that “raw fork” where it belongs, with your raw chicken, pork, or beef, and keep your “cooked” fork by the stove.



When making meatballs or meatloaf, you obviously shouldn’t taste the raw mixture. When combining ingredients, get to know the scent you’re looking for. Don’t be heavy-handed, because there’s no turning-back. I gradually add little more grated cheese, parsley, garlic or pepper until it smells just right. Let you nose guide you toward your finished dish.


Here’s how to handle those big honkin’  zucchinis. Chop zucchini into wedges. Microwave covered, 3 minutes (with a splash of water) until slightly  tender.  Saute w/ onion and garlic in xvo oil long enough to get (a little) color. Add whole canned tomatoes (squish in with hands), DO NOT ADD JUICE FROM CAN. 

Add a~ FLAVOR BOMB ~(above) and plenty of fresh basil. Salt & pepper. Simmer approx. 20 mins.