IHCC: Arrivederci Giada!

Jamie Oliver was voted as the next I Heart Cooking Clubs chef.  Cooking with Jamie Oliver will begin March 28.


But let's not forget it's our last week with Giada. 

As a big, final, ta-da type of exit, I chose Giada's Dirty Risotto.

I was curious about Giada's Italian take on dirty rice.  Curious about such a hearty, packed-with-everything risotto.

Funny.  This is the very first recipe I put on my list to try for this project, but the last one I'm making.

Do I procrastinate?
Am I into self-deprivation?
No.  And no. 

Fellow recipe collectors will recognize my situation. 
Swimming in recipes. 
Mostly a dog paddle.


Going into this, I threw out everything I know about dirty rice.  Realizing that the title is probably meant to be playful more than anything else.  This isn't just dirty rice using Arborio instead of long grain.  Considering everything that goes into Giada'a Dirty Risotto, I'd say it's more of a take on jambalaya.

But don't expect the flavors of Cajun country.
The flavor you'll get is...
Surprise!  PIZZA!

Really.  The bell peppers, mushrooms, and Italian sausage made me think pizza.

We were surprised.  But not disappointed.    Good way to wrap up the past six months of cooking with Giada. 

Printable Recipe

Dirty Risotto

from Giada's Family Dinners by Giada De Laurentiis and Food Network's website

5 cups reduced-sodium chicken broth
2 tablespoons butter
2 ounces pancetta, chopped
1 link (about 6 ounces) spicy Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or medium-grain white rice
3/4 cup dry white wine
1/2 cup freshly grated Parmesan
1 tablespoon chopped fresh Italian parsley leaves

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.

IHCC: Spuds!

Two more themes with Giada before I Heart Cooking Clubs starts a new chef.

This week, in time for St. Patty's Day, it's all about SPUDS!

Check out all the tater dishes on the IHCC site.

Giada's Broiled Zucchini and Potatoes with Parmesan Crust was my spud pick this week. 

In Giada's Kitchen: New Italian Favorites, Giada starts this recipe by saying, "I know not everyone puts zucchini on their top ten vegetable list." 

For me, zucchini falls in the top five.  So do potatoes.  How could I pick any other recipe?

This recipe started off very welcoming--the aroma of thyme, rosemary, and garlic cooking in butter made me want to kick myself for waiting so long to try this.  The Parmesan crust was visually pleasing, tasty, and added a great texture.

I was skeptical about potatoes from Giada (except for gnocchi). 
Pigeonholing. 
Lesson learned.

Also linking with Food on Friday: Zucchini @ Carole's Chatter

Broiled Zucchini and Potatoes with Parmesan Crust
from Giada's Kitchen: New Italian favorites by Giada De Laurentiis
also on FoodNetwork.com

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

IHCC March Potluck

The final potluck featuring Giada

 On March 28th a new chef will be featured. 
Who will that be?
Go to I Heart Cooking Clubs to find out!



For this last potluck, I made Pecorino Romano with Apples and Fig Jam.

Last minute deal.  I chose this recipe because all I needed was bread and an apple.  Already had Pecorino Romano for something else and the rest I improvised.

Instead of making Giada's fig jam with dried figs, I used some of my mother-in-law's fig preserves.  Which was too sweet, but that's all on me.  Instead of hazlenuts, I sprinkled chopped pecans over the jam.

This recipe can be found in Giada's Kitchen: New Italian Favorites or at Foodnetwork.com


Pecorino Romano with Apples and Fig Jam
from Giada De Laurentiis

6 dried figs, halved
1/2 cup simple syrup, recipe follows
2 tablespoons brandy
1/4 cup chopped toasted hazelnuts
24 baguette slices
Olive oil, for drizzling
1/2 cup grated Pecorino Romano
1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
1/4 pound chunk Pecorino Romano, for shaving 24 pieces

Preheat the oven to 375 degrees F.

Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.

Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.

Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.

Simple syrup:
1/2 cup water
1 cup sugar

In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

IHCC February Potluck: Fried Mozzarella

It's potluck time again at I Heart Cooking Clubs!  Anything goes as long as it's from Giada.  Click the button to find out what everyone's bringing.

Isn't it the best when your significant other snuggles up close to you in the dark and whispers his/her deepest desires?

There's the thrill of possessing knowledge that no one else has.

There's the giddiness and maybe a few giggles over playing out how you can fulfill this wish.
Damn sexy if you ask me.

Late one night, pre-Boy, The Husband sat next to me on the couch.  It was dark...except for the seductive flicker of the tv (because we're romantic like that).  He looked me in the eye and softly said, "I really want something.  Can't get it out of my mind." 

Oh boy.  Is it warm in here? 

I may have grinned my crooked sideways grin and asked, "what's that, baby?" There may have been a twinkle in my eye.  Then again, I may have snapped, "for Pete's sake, I'm trying to watch this."  I can't remember.  This was a long time ago.  Let's just stick with my bad girl smirk and twinkly eyes.  Everyone ok with that?  Good.

The Husband let me in on his secret wish.  The thing he most wanted at that moment in time.

"You know how there are ice cream trucks?"
"Umm...yeah."  (what the...)
"Wouldn't it be awesome if there were fried cheese trucks?  You know...someone could just drive up to your house and deliver fried cheese."
"Umm...yeah." 

Since then, the term "Fried Cheese Truck" has become part of our vernacular.  I wish I could tell you that "fried cheese truck" is a code that The Husband and I share for something far more risqué.  But when one of us says Fried Cheese Truck, it means put on your shoes, get the keys, we're going to Sonic.

Fried cheese is the stuff fantasies are made of.  Especially when it's homemade with a smirk on your face and a twinkle in your eye.

Printable Recipe
Fried Mozzarella Sticks
From Giada De Laurentiis
Recipe @ Foodnetwork.com

1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
Marinara Sauce (follow the Foodnetwork link above)
OR Yummy Pizza Sauce (recipe below)


Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.


Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with marinara (or pizza sauce).


Amy’s Yummy Pizza Sauce
from Amy (Aclark234)
2 cans tomato paste
2 cups water
1 teaspoon oregano
1 teaspoon Italian dried seasonings
1 teaspoon garlic powder
Salt & pepper to taste


Bring the mixture up to a simmer and cook for twenty minutes. If using for pizza, allow mixture to cool before pouring on top of the pizza. 

Linking with: Food on Friday
 

IHCC: Using Your Noodle

I Heart Cooking Clubs' theme this week is "Using Your Noodle."  We're talking pasta, people!

Being a carboholic, you'd think I'd be as happy as fettuccine bathed in Alfredo.

You'd be wrong. 

Major rut I'm talking about. 
Or maybe major crabbiness?  No...no.  Of course not. 

Inspecting Giada's pasta recipes, I was channeling some inner Goldilocks.  

This one was too time consuming.  That one had ingredients that were too expensive.  This one used too much summer produce (better saved for another season).  Giada.  Dare I say it?  Queen of Pasta.  And I can't find a stinkin' pasta recipe that's juuuust right!

But then I saw that a local store had beautiful Gulf shrimp on sale.  And Kim of Stirring the Pot talked about her obsession with shrimp.  That made me want shrimp even more.  And it made me think of my own obsession: lemon. 

And it all finally clicked.  A recipe I've seen during past IHCC themes.  A recipe that fit all my nit-picky criteria. 

Giada's Linguine w/ Shrimp & Lemon Oil

Notes:
~ We simply don't have arugula here.  I used baby spinach instead.  Spinach is another obsession of mine anyway.

~ The garlic was doubled, some red pepper flakes thrown in, and I didn't strain the lemon oil, meaning double the lemon zest.

~ I think green onions and lemon are made for each other.   So I added 2 green onions.  By now my family knows that if we're having something lemony, green onions are going in too
...and they better not say boo about it.

~ I had really high hopes for this recipe.  It didn't disappoint.  This pasta wasn't too bland.  This pasta wasn't too lemony.  This pasta was just right.


Also linking up with

Presto Pasta Nights #202 coming up on Friday, Feb. 25.  It will be hosted by Beth Anne of The Seventh Level of Boredom 

Printable Recipe

Linguine with Shrimp and Lemon Oil

adapted from Giada's Kitchen by Giada De Laurentiis

For the lemon oil
1/4 c extra virgin olive oil
zest of 1 lemon
Combine the olive oil and lemon zest and set aside.

For the pasta
3/4 lb linguine
2 Tbsp olive oil
3-4 Tbsp finely chopped onion
4 cloves garlic, minced
1 lb shrimp, peeled and deveined
1/4 tsp red pepper flakes
zest of 1 lemon
juice of 2 lemons
1 tsp salt
1/2 tsp black pepper
4 c baby spinach
2 green onions, chopped
1/4 c chopped parsley

 Bring a large pot of salted water to a boil. Add the pasta and cook al dente (8-10 minutes). Drain, reserving 1 cup of pasta water.

Heat the olive oil in a large skillet. Cook the onion and garlic for a few minutes. Add the shrimp and season with red pepper flakes. Cook until shrimp are pink. Stir in the lemon zest and juice. Toss in the pasta along with the salt and pepper. Add the lemon oil, spinach, green onion, and parsley and toss again until well mixed and the spinach has wilted. If needed, add a small amount of pasta water until desired consistency is reached.

IHCC: That's Amore! And stinky cheese.

I Heart Cooking Clubs is all about love this week, asking...

Which of Giada's recipes say amore or love to you?

What is love?  
A question that's been pondered since there were people to love.

People show love in ways we don't always catch. 

Love is my mom driving my brothers and I to McKenzie's bakery every single Valentine's day without fail so we could each get a heart shaped cookie with red icing.

Love is my brothers and I putting on a show of excitement even though we all thought the heart shaped McKenzie's Valentine cookies royally sucked.  They were drier than British humor.

Love is my dad putting up with The Boy climbing all over him and poking his bald head when I know his neck and shoulder and back are screaming in pain.

Love is The Boy placing his little hand on my arm, asking, "How was your day, mom?  You look tired."

Love is The Dog hyperventilating in anticipation as she waits for The Boy to finish homework so they can go outside to play.

Love is The Husband having a cup of coffee ready when I get home from work and my fuzzy, sparkly, girly slippers waiting when I walk in the door because he knows I need them both.



People show love in strange ways too.

Like flowers...one of the most popular Valentine's gifts.  What's the message there?  Nothing like a bouquet of severed floral sex organs to say "I love you."

But who am I to judge?  I show my love with stinky cheese.  Big hunks 'o red meat and stinky cheese.  Anniversaries, Birthdays, Valentine's Day...it's always steak with stinky cheese.  Maybe grilled steak with blue cheese butter.  Or one of The Husband's favorites

Giada's Petite Filet w/ Gorgonzola Mushroom Sauce

It might not always be obvious.

And it might sometimes be strange.

But

I love you, Stinky.

Printer Friendly Recipe

Petite Filet w/ Gorgonzola & Mushroom Sauce
adapted from Giada De Laurentiis
original recipe can be seen at foodnetwork.com

For the steak:

4 beef tenderloin filets, 1 1/2-2" thick
salt and black pepper
3 Tbsp olive oil


For the sauce:
1 Tbsp olive oil
4 oz crimini mushrooms, sliced

4 Tbsp finely chopped onion
1 garlic clove, minced
1/4 c white wine
1/2 Tbsp flour
3/4 c heavy cream
rounded 1/4 tsp dried thyme
3 Tbsp gorgonzola
salt & pepper to taste
1 Tbsp chopped parsley


Preheat oven to 350.


Season the filets with salt and pepper.  Heat 3 tbsp olive oil in an oven safe skillet over high heat.  When the oil is hot, sear the filets 3-4 minutes on each side.  Place the filets in the oven to finish cooking to desired doneness (130-135 for medium rare, 140-145 for medium, 150-155 for medium well, 160 for well done)


Meanwhile, heat 1 tbsp olive oil in a second skillet over medium high heat.  When hot, add the mushrooms and allow to brown on the edges.  Add the onions and saute until softened.  Add the garlic and wine and cook a few minutes more.


Sprinkle in the flour and stir.  Add the cream and thyme.  Bring to a boil, then lower to a simmer.  Simmer until thickened. 


Just before serving, add the gorgonzola and stir until melted.  Season to taste with salt and pepper.  Sprinkle in the parsley.  Serve over the filets.

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My friend Cindy (Hun...What's for Dinner) sent me a Stylish Blogger Award.

Thanks, Cindy!

The rules are that I have to share some things about moi and pass this award onto 15 other bloggers.

~I blab about everything under the freakin' sun on here, but when asked to provide information, I clam up.  What's that about?

~I like puns.  The more ridiculous, the better.

~Seeing the word "fart" in print sends me into a giggle fit.  I once came home to a handwritten sign taped to my door.  That sign had one word written on it: Fart.  I stood in the driveway and laughed until I cried.  Especially when I pictured what the mail carrier must have thought.

I'm sending this award to:

Amy's WFD Blog
Around My Family Table
Couscous and Consciousness
Debbie Does Dinner Healthy
Eats Well With Others
The Friday Friends
girlichef
Kahakai Kitchen
A Moderate Life
Once Upon a Feast
The Recipe Review
Recipes of a Cheapskate
Stirring the Pot

IHCC: You are such a meatball!

This week at I Heart Cooking Clubs we're cookin' meatballs!  That's right.  Meatballs, Giada style.  Click the button below to join the fun.

Can you believe I've never had baked ziti?  There's about 10 million (give or take) recipes for it out there.  And people seem to love it.  Especially for feeding massive crushes of people.

Giada's Baked Ziti W/ Meatballs intrigued me because of...yep...you guessed it.  The meatballs.  It isn't too often that I've seen meatballs in baked ziti.  Though considering I've never eaten the dish, that's not surprising, right? 

Notes:
* used my mom's meatball recipe, added the Romano & parsley from Giada's

* used jarred marinara (yeah, there goes my New Year's not-a-resolution of eating fewer processed foods) which I seasoned to taste with garlic and red pepper flakes

* seasoned the ricotta with dried basil, oregano, and more red pepper flakes b/c some of the foodnetwork reviewers thought this was bland

The verdict: we all liked this a lot.  Especially the crusty cheesy top

...oh yeah, like that

My only "complaint" is that this makes about 100 pounds of food (give or take--I'm bad at estimating).  The recipe states that it serves 4-6.  Who are these people?!  I'd say 8-10 easily.  It's very, very filling.  Definitely best for a crowd or large family.  We actually got tired of eating it!  

And if that's the worst thing I can say about the recipe...not too shabby.

Also linking to Presto Pasta Nights # 199

hosted by Ruth @ Once Upon a Feast

Baked Ziti w/ Meatballs

from Giada De Laurentiis
also at FoodNetwork.com

1/4 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons milk
3/4 cup grated Romano
1/4 cup chopped flat-leaf parsley
Salt and freshly ground black pepper
1 pound ground beef
All-purpose flour, for dredging

1 pound ziti
1/4 cup extra-virgin olive oil
5 cups tomato sauce (used jarred marinara seasoned with garlic & red pepper flakes)
3 cups whole milk ricotta (seasoned with dried basil, oregano, and red pepper flakes)
2 cups shredded mozzarella
1/2 cup grated Parmesan
6 tablespoons unsalted butter, cut into 1/4-inch pieces

Preheat oven to 350 degrees F.


In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.


In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.


In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.


In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.


In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

IHCC January Potluck

It's potluck time again!  I Heart Cooking Clubs hosts a potluck at the end of every month.  Anything goes...as long as it's a recipe from the featured chef.  Currently we're cooking recipes from Giada De Laurentiis.

I can't seem to get back on track since the holidays--I overlooked this month's potluck when I planned our meals. 

And I'm not terribly flexible.  (There, I said it.)

But when I saw Heather's (girlichef) potluck contribution of cheddar scallion ciabatta, my wheels started turning.  Surely I could find some kind of easy, I-have-everything-I need Giada garlic bread or bruschetta.

Cue the Crusty Garlic & Herb Bread!

All I needed was...um...well...some bread.  Less than $2 later, I was on my way to needing gallons of Scope garlicky bliss.

But I still have to try that cheddar scallion bread. You know, for comparison.


Lacking fresh thyme (waiting til spring to plant), I used dried.  I had fresh rosemary and oregano.  All winter I've been diligently covering my herb garden during frosts and freezes.  Except for last night since it was supposed to do neither.  But did anyway.  Will it be "so long, rosemary?"

Don't forget, starting in March I'll be hosting Garden Variety Wednesday link up. So get ready your recipes and ideas that feature produce from your garden, a neighbor's garden, local farm, or farmer's market. The hop will start the second week of March and last until the end of August. I sure hope you'll join in!

Crusty Garlic & Herb Bread
from Giada De Laurentiis, also found at foodnetwork.com

1/2 cup softened unsalted butter
6 garlic cloves, minced
1 Tbsp freshly grated Parmesan cheese
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
1 tsp fresh oregano leaves
1 loaf sourdough country white bread

Preheat oven to 450 degrees F.

Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.

Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.

Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

IHCC: Lemon Vinaigrette for California Dreaming

This week's I Heart Cooking Clubs theme is California Dreaming.  Check out which Giada recipes are being made this week.

I've never been to California.  The farthest West I've been is Fredericksburg, TX.  So the images that pop in my head when I hear the word "California" pretty much come from television!  Sad, I know.


When I think California, I think sunny and bright.  When I think sunny and bright, I think lemons.  Giada would be proud!

The lemoniest of the lemon I could find is Giada's Lemon Vinaigrette, which I think is part of a fish recipe.  I decided to use it on salad since that meant I could use parsley and leaf lettuce from my garden.  All I had to buy were lemons. Remember that one of my New Year's things that I might maybe possibly do (not a resolution!) is to use what I have?  Well, here ya go!

I loved this dressing, but can picture a lot of people thinking it's too lemony for salad.  Much like Giada, I happen to be addicted to lemon (green onion too--especially together).  This would be good with fish, tossed with pasta, drizzled on roasted potatoes or other vegetables, over grilled chicken, grilled shrimp...  I can see many possibilities here.  A good little trick to pull out the bag for a last minute dinner save.

This recipe is also a good lead-in to a blog hop I plan to start in March: Garden Variety Wednesday.  This hop will feature recipes and ideas that use produce from your garden, a neighbor's garden, local farm, or farmer's market.  The hop will be every other week (weekly is just too much for me!) starting the second week of March and lasting until the end of August.  I hope you'll join in!

My wonderful regular readers, I hope to be back on track soon. My computer, the one with everything I need to properly and comfortably blog, is sitting in a waiting room waiting its turn to see the doc. Poor little thing!


Lemon Vinaigrette
from Giada de Laurentiis/as seen at Tastebook.com


2 tsp finely grated lemon zest
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh flat leaf parsley leaves
2 garlic cloves, chopped
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup extra virgin olive oil

Blend lemon juice and zest, parsley, garlic, salt and pepper in a blender. with the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper.

IHCC: Resolutions

This week’s I Heart Cooking Clubs theme is “Resolutions.”

Becoming more organized, eating healthier, exercising more. 
Sorry, ya'll.  I'm just not that good.

You’ve noticed that the blog world is overflowing with resolutions.
And maybe you’ve noticed that I haven’t blogged in a while. 
Yeah, I know, I flatter myself. Just give me this, ok?

It’s no coincidence.

I don’t make New Year’s resolutions anymore. There’s no need. I already have an impressive list—bulleted even—of failed goals. There’s no reason to further build this list of things I fiercely suck at.
I'm not a show off.

So I’m not proposing resolutions for myself.

Let’s call these:
Things I’m inclined to do this year if the mood so strikes
(i.e. when it’s convenient)

I picked Giada’s marinara for the resolutions theme this week because it fits with two food-related things I’m inclined to do this year:


* use fewer processed foods. I’ve significantly whittled down the canned, boxed, and jarred foods that I buy. But jarred spaghetti sauce is something that I haven’t been able to wean myself from.
Disclaimer: I make no promises, though, to lose the Tony’s in favor of homemade.

* do a better job planning meals based on what I already have. I despise throwing out food and lately have let too much go bad.

I’ve developed a bad habit of telling myself I don’t really feel like figuring out what to do with that extra zucchini tonight. Before I know it the zucchini is resting in the compost bin. Ashes to ashes and all that, but still.  When going through Giada’s recipes this week, I saw that I’d hardly have to buy anything to make her marinara. Even better, I could use up the two remaining carrots (ok, there were three and I ate the other while cooking) and some onions that were about to sprout.

Notes: I used Giada’s marinara with my version of mom’s meatball recipe. Giada’s sauce was fresh and bright. Not at all like the “red gravy” I make. Not saying that my sauce is stale and dull. But before opening my jar of Bertoli Fire Roasted Tomato w/Cabernet Sauvignon (my fav jarred sauce), I start with a roux (of course I do). That makes my sauce heavier and darker. Giada’s marinara was not what we’re used to. While we love/go crazy over her arrabbiata sauce, we thought her marinara was just “good.” Good but needs to be tweaked to our tastes.

Marinara Sauce

From Everyday Italian by Giada De Laurentiis

also found on foodnetwork.com


1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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Printer friendly recipe
Mom's Meatballs
from Ms. enPlace

1 lb ground beef
1 cup seasoned bread crumbs
2 eggs
3 Tbsp milk
1 tsp salt
1/2 tsp black pepper
2-3 shakes of Tony's
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 c finely grated Parmesan cheese

Combine all ingredients in a large bowl.  If mixture is too wet, add more breadcrumbs.  If it is too dry, add more milk.  Take a small amount (tsp size) of the mixture and cook in a skillet.  Taste for seasoning and adjust before shaping meatballs.

Roll mixture into meatballs.  Bake at 350 for 20-30 minutes, depending on size.  Tablespoon sized meatballs will take around 20 minutes.  Add to spaghetti sauce.  Recipe can also be used to make meatloaf.

IHCC: Celebrate!

This week's I Heart Cooking Clubs theme is "Celebrate With Festive Finger Food & Break Open the Bubbly!"  Click the button below to see all the celebratory dishes or to join in.

I've been eagerly waiting for this week's IHCC to come around because I liked the dish I made for it so much.  The whole family did.  In fact, we've eaten it 4 times in the past month.  The Giada finger food I picked is Bruschetta w/ Fontina & Greens...crusty, garlic-rubbed bread topped with garlicky, red pepper flake sprinkled spinach and gooey, tangy fontina.

Dibs on the middle one.
The one with the little cheesy ooze down the side.
Just sayin'.

Part of why I loved this is that spinach is my favorite vegetable.  Not many people seem to share that feeling, but I actually crave spinach.  Not as much as chocolate or coffee, but it's a close race.

Another reason is that it reminds me of an appetizer I used to make pretty often.

  

Giada's version is classier, more sophisticated, and healthier. 

Of course it is.  I mean look at her.

I don't stand a chance!

 

Recipe can be found at Foodnetwork.com

~* Happy New Year*~

IHCC Potluck: Giada's Lemon Risotto

It's potluck time at I Heart Cooking Clubs!  Anything goes as long as that anything is from Giada.

Risotto is something I can really get behind.  Or in front of.  Or on the left or right.  As long as I'm in an arm's-reach-radius of the risotto, I'm happy.  I like eating it.  So creamy and smooth--makes me slow down and enjoy.  Like what happens in those International Coffee commercials only much less corny.  (Who am I kidding, I'm so corny I pop.  See?)  The world slows down around me and I simply enjoy the risotto.  But ya know, cooking risotto does the same thing for me.  It's like making a roux (and ya'll know I love that).  Slow and steady and mesmerizing.  As I stir (and stir and stir and stir), everything else shrinks away until...poof! 

But here's the thing.  I have no imagination when it comes to risotto.  When I make it, it's either mushroom or lemon.  Since my risotto repertoire is stunningly lacking, you'd think I would have tried something different.

Well why on Earth would you think that?  Bless your little heart...are you new here?

Even though I'm satisfied with the lemon risotto I've been making (from Food & Wine, with garlic seared shrimp), I tried Giada's.  And her's wins.  Except for one teensy little thing.

We liked Giada's lemon risotto more without the mascarpone.

What?!  Crazy talk you say?

The Husband made the risotto (b/c I was having some kind of hissy over something or other...but that's neither here nor there).  We both tasted it before he added the mascarpone and we loved it.  It was perfection.  Creamy, lemony heaven.  After the addition, the texture was...I don't know...off.  The Husband thought Giada maybe lacked some confidence here and added mascarpone to ensure a creamy risotto.   

Whatever the reason, it's easy enough to leave out.  And I can eat a second bowl since it'll have fewer calories.

This picture is not so good.
But trust me, Giada's Lemon Risotto is.

linked to:

Food on Friday: Rice & Grains @ Carole's Chatter

Printer friendly recipe
Lemon Risotto
from Giada's Kitchen: New Italian Favorites and Foodnetwork.com


2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup Arborio rice
1/2 cup dry white wine
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper


In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.




In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

IHCC: Make It Simple...or what I seemed to expect

This week the I Heart Cooking Clubs Giada Theme is "Make it Simple--The Holiday Madness is Upon Us!"  (Quickies and Easy Fare). 
Click below to see the dishes or for info on how to join.

I tend to be a long and slow kinda girl.  But I'm not above a quickie to get me through in a pinch.

My favorite quickie dish also happens to be my favorite Giada recipe.   That was my 2nd blog post, actually!  Maybe it's time to try something else?

When I think quickie meal, it's usually pasta, fish, or shrimp.  All are versatile and cook quickly.  We love shrimp around here.  We also love spicy food.  Giada's Shrimp Fra Diavolo seemed like a perfect choice.  I expected all of us would enjoy it.

Uh huh.  Seemed.  Expected.  You're smart.  You know where this is going.

This recipe received something like 5,799 positive ratings on Foodnetwork.com.  Well, maybe not that many.  But almost.  I expected a good meal.  Sadly, I think our average rating would be a 2.  Maybe a 2.5 if I remember to take my nice pill.  Sometimes I forget. 

I'm not sure what went wrong exactly; I didn't dink around with the recipe.  I suspect that it's just us.  We're kinda goofy that way.

We sat there eating and sweating and fighting over the box of kleenex.  So spicy we could barely eat it!  I had to double check to make sure I read the recipe correctly.  Many FoodNetwork reviewers mentioned serving this over pasta.  That's probably the way to go to cut back on the heat.  I served it with french bread for dipping in the liquid fire.

We also felt that the shrimp had very little flavor.  Could be because our taste buds had been seared off?  But I think it has more to do with the fact that the shrimp spends very little time cooking in the sauce.  The tomatoes gave a bit of sweetness.  And it seemed that would tame the red pepper flakes.  But, truthfully, I found it plain weird!

My Boy was so disappointed.  He thought I was making his favorite, "Shrimp & Bread."  Why didn't this work for us when it did for 5,799 others?  It seems that we probably just expected something else.
So what did I learn today, kiddos?   The words seem and expect are dirty little buggars.

Linked to: I Heart Cooking Clubs


Printer friendly recipe

Shrimp Fra Diavolo
Giada De Laurentiis/ Food Network

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed

1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

1 cup dry white wine

3 garlic cloves, chopped

1/4 teaspoon dried oregano leaves

3 tablespoons chopped fresh Italian parsley leaves

3 tablespoons chopped fresh basil leaves


Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.