tag:blogger.com,1999:blog-20664611516749768722024-03-20T16:45:59.586-07:00Giada RecipesAll your favorite Giada de Laurentiis' Italian recipes and more.Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.comBlogger373125tag:blogger.com,1999:blog-2066461151674976872.post-26877477015830295592013-10-22T23:39:00.002-07:002013-10-22T23:50:26.462-07:00California Turkey Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSz_4SLwrl0WZJrpXRMumPcxJnZyOSSo5HwY1WldPH4ytoS135aftw2ImZKY5Ymf2gxzKZwF3leLoKIy9LVmzk2nza2wUnCk2sznN35OWM1u1eFH0fJCZMjad2XAxIBdNwjjOlBZIIRMo/s1600/GH0401H_california-turkey-chili_s4x3_lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSz_4SLwrl0WZJrpXRMumPcxJnZyOSSo5HwY1WldPH4ytoS135aftw2ImZKY5Ymf2gxzKZwF3leLoKIy9LVmzk2nza2wUnCk2sznN35OWM1u1eFH0fJCZMjad2XAxIBdNwjjOlBZIIRMo/s320/GH0401H_california-turkey-chili_s4x3_lg.jpg" width="320" /></a><span style="background-color: white; color: #222222; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px;"></span><br />
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Turkey and chili!<br />
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Servings: 4<br />
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Ingredients<br />
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1/4 cup extra-virgin olive oil<br />
4 large cloves garlic, smashed, peeled and chopped<br />
2 large poblano chiles, stemmed, seeded and diced<br />
1 celery stalk, chopped<br />
1 large onion, chopped<br />
1 1/2 pounds ground turkey (dark meat)<br />
1 tablespoon all-purpose flour<br />
4 tablespoons tomato paste<br />
3 tablespoons chili powder<br />
1 tablespoon ground cumin<br />
2 teaspoons (packed) dark brown sugar<br />
1 teaspoon dried Mexican oregano, crushed<br />
Kosher salt and freshly ground black pepper<br />
1/2 teaspoon ground cinnamon<br />
1/8 teaspoon ground cloves<br />
3 cups low-salt chicken broth (preferably organic)<br />
One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained<br />
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Simplest Quinoa and Pine Nut Pilaf, recipe follows<br />
Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream<br />
Directions<br />
Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.<br />
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To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.<br />
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Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo<br />
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Simplest Quinoa and Pine Nut Pilaf:<br />
1 1/4 cups whole grain quinoa (about 7 ounces)<br />
1 3/4 cups low-salt chicken broth (preferably organic)<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/3 cup chopped fresh cilantro or Italian parsley<br />
1/3 cup pine nuts<br />
Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.<br />
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Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.<br />
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Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.<br />
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Mix the cilantro and pine nuts into the quinoa.<br />
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From:foodnetwork.com<br />
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Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-17097780757731245562013-05-23T02:05:00.001-07:002013-05-23T02:07:14.623-07:00Salmon with Lemon, Capers, and Rosemary<div class="mobile-photo">
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<i>Got tuna, will bake tonight! </i><br />
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Cook Time: 10 min<br />
Level: Easy<br />
Yield: 4 servings<br />
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<b><br />Ingredients</b><br />
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4 (6-ounce) salmon fillets<br />
1/4 cup extra-virgin olive oil<br />
1/2 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
1 tablespoon minced fresh rosemary leaves<br />
8 lemon slices (about 2 lemons)<br />
1/4 cup lemon juice (about 1 lemon)<br />
1/2 cup Marsala wine (or white wine)<br />
4 teaspoons capers<br />
4 pieces of aluminum foil<br />
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<b><br />Directions</b><br />
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Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.<br />
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Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.<br />
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From: <a href="http://foodnetwork.com/" target="_blank">foodnetwork.com</a></div>
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Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-34998955719225438182013-01-28T21:49:00.001-08:002013-01-28T21:49:57.720-08:00Spiced Cocktail Nuts<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4BFkEZawXGSu01VilYFxGicK-lsm8emO9mKthnsThnAqavrHvfjvjkKnKEAFUdaJgv2dejSlTXah0yTilX-HVQ7JIp5w0nODoOvqnV-KBkACnaTaMJmVhpbvCcAT6qUpPrIeCtgWQIA/s1600/GH0126-1_Spiced-Cocktail-Nuts_s4x3_lg-797720.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4BFkEZawXGSu01VilYFxGicK-lsm8emO9mKthnsThnAqavrHvfjvjkKnKEAFUdaJgv2dejSlTXah0yTilX-HVQ7JIp5w0nODoOvqnV-KBkACnaTaMJmVhpbvCcAT6qUpPrIeCtgWQIA/s320/GH0126-1_Spiced-Cocktail-Nuts_s4x3_lg-797720.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5838744323006968162" /></a></p>Cook Time: 45 min<br>Level: Easy<br>Yield: 4 to 6 servings<br><br><br><b>Ingredients</b><br><br><br>Vegetable cooking spray<br>2 egg whites<br>2 cups roasted and salted almonds<br>2 cups roasted and salted cashew nuts<br>2 cups walnut halves<br> 3/4 cup sugar<br>2 tablespoons Madras curry powder<br>1 tablespoon ground cumin<br>2 1/2 teaspoons garlic salt<br>1 1/4 teaspoons cayenne pepper<br>1 teaspoon ground cardamom<br>1/2 teaspoon ground cinnamon<br><b><br>Directions</b><br> <br>Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetablecooking spray. Set aside.<div><br><br>In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.</div> <div><br><br>Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.</div><div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-58310469975506411852012-11-12T18:05:00.001-08:002012-11-12T18:05:11.799-08:00Thanksgiving Recipes (Turkey Recipes)1. <a href="http://giadarecipes.blogspot.com/2009/11/raffys-turkey-sausage-and-chestnut.html">Raffy's Turkey Sausage and Chestnut Stuffing</a><div>2. <a href="http://giadarecipes.blogspot.com/2009/04/pancetta-and-turkey-meatloaf-sandwiches.html">Pancetta and Turkey Meatloaf Sandwiches</a></div> <div>3. <a href="http://giadarecipes.blogspot.com/2009/03/mini-turkey-meatballs.html">Mini Turkey Meatballs</a></div><div>4. <a href="http://giadarecipes.blogspot.com/2009/02/turkey-and-artichoke-stuffed-shells.html">Turkey and Artichoke Stuffed Shells with Arrabiata Sauce</a></div> <div>5. <a href="http://giadarecipes.blogspot.com/2009/02/turkey-bolognese.html">Turkey Bolognese</a></div><div>6. <a href="http://giadarecipes.blogspot.com/2008/11/turkey-with-herbes-de-provence-and.html">Turkey with Herbes de Provence and Citrus</a></div> <div>7. <a href="http://giadarecipes.blogspot.com/2009/01/turkey-and-cranberry-ravioli.html">Turkey and Cranberry Ravioli</a></div><div>8. <a href="http://giadarecipes.blogspot.com/2010/02/turkey-osso-buco-with-parsley-and.html">Turkey Osso Buco with Parsley and Rosemary Gremolata</a></div> <div>9. <a href="http://giadarecipes.blogspot.com/2009/04/stuffed-zucchini-and-red-bell-peppers.html">Stuffed Zucchini and Red Bell Peppers</a></div><div>10. <a href="http://giadarecipes.blogspot.com/2009/03/penne-with-turkey-meatballs_08.html">Penne with Turkey Meatballs</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-89147948420677654592012-07-25T22:05:00.001-07:002012-07-25T22:05:24.371-07:00Giada de Laurentiis' Tomato Sauce<i>Spice it up with basil and your favorite meat (pork, beef, turkey or chicken!<br></i><br><br>Simple Tomato Sauce:<br><br>Yield: 6 cups<br>Prep Time: 15 minutes<br>Cook Time: 1 hour and 20 minutes<br>Ease of Preparation: Easy<br> <br><br>1/2 cup extra-virgin olive oil<br>1 small onion, chopped<br>2 cloves garlic, chopped<br>1 stalk celery, chopped<br>1 carrot, chopped<br>Sea salt and freshly ground black pepper<br>2 (32-ounce) cans crushed tomatoes<br> 2 dried bay leaves<br>4 tablespoons unsalted butter, optional<br><br><br>In a large casserole pot, heat oil over medium high heat. Add onion<br>and garlic and saute until soft and translucent, about 2 minutes. Add<br>celery and carrots and season with salt and pepper. Saute until all<br> the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay<br>leaves and simmer covered on low heat for 1 hour or until thick.<br>Remove bay leaves and check for seasoning. If sauce still tastes<br>acidic, add unsalted butter, 1 tablespoon at a time to round out the<br> flavors.<br><br><br>Add half the tomato sauce into the bowl of a food processor. Process<br>until smooth. Continue with remaining tomato sauce.<br><br><br>If not using all the sauce, allow it to cool completely and pour 1 to<br> 2 cup portions into freezer plastic bags. This will freeze up to 6<br>months. Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-75550743776175283822012-07-24T22:50:00.001-07:002012-07-24T22:50:24.686-07:00Open Faced Tuna Sandwich<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenQf3MezYbXRROd9JPJCsPFkUrWGpZn3696M7dgQ7aa6ut4UFReKud1yzNNAd2QQ-YLIkNAK1N0bOEM9XwqvZ-WQb8x9x4VwKk8CHXoi7rXd0s6m94pnFE_dQbFFeJhOsTFidlo3TJg8/s1600/Open-Faced-Tuna-Sandwiches-724687.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgenQf3MezYbXRROd9JPJCsPFkUrWGpZn3696M7dgQ7aa6ut4UFReKud1yzNNAd2QQ-YLIkNAK1N0bOEM9XwqvZ-WQb8x9x4VwKk8CHXoi7rXd0s6m94pnFE_dQbFFeJhOsTFidlo3TJg8/s320/Open-Faced-Tuna-Sandwiches-724687.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5768980426467506546" /></a></p>Yield: 4 servings<div><b><br>Ingredients</b><br><br><br><i>Mayonnaise:</i><br><br>1/2 cup mayonnaise<br>1/2 cup finely diced sweet pickles (about 2 pickles)<br><br><i>Sandwiches:</i><br><br>4 (4 to 6-ounce) albacore tuna steaks<br> Kosher salt and freshly ground black pepper<br>Olive oil, for drizzling, plus 1/4 cup<br>4 teaspoons herbs de Provence<br>4 slices sharp white Cheddar<br>1 (1-pound) loaf ciabatta bread, halved horizontally (see Cook's Note)<br> 2 cups arugula, thinly sliced<br><br><b><br>Directions</b><br><br><br>For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth.<div><br><br>For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.<br> <br><br>Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.</div><div><br><br>Cook's Note: Make the leftover top half of the ciabatta into croutons by cutting into 1-inch pieces, drizzling with olive oil and baking for 10 to 12 minutes in a preheated 375 degree F oven. Alternatively, tear the bread into small pieces, allow to dry, and blend in a food processor to make bread crumbs</div> <div><br></div><div>From: <a href="http://foodnetwork.com" target="_blank">foodnetwork.com</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-82536413051591784002012-06-26T23:54:00.001-07:002012-06-26T23:54:33.238-07:00Grilled Meat and Vegetables<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9wkxzVvlr3FtmkrFv3kdI-GD42V-uz8BWzFgX5BeKjiz5BNmclzjHIfLtSur4VuQF_qrxsCRJ74s0uyVDpgozvp_P5xA__3Zjjl-652MRDFz-6ugP9Tc4lrUnPJldzoYGt6MBH-aQUQ/s1600/ei0803_grilled_meats_lg-773239.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9wkxzVvlr3FtmkrFv3kdI-GD42V-uz8BWzFgX5BeKjiz5BNmclzjHIfLtSur4VuQF_qrxsCRJ74s0uyVDpgozvp_P5xA__3Zjjl-652MRDFz-6ugP9Tc4lrUnPJldzoYGt6MBH-aQUQ/s320/ei0803_grilled_meats_lg-773239.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5758606565299755666" /></a></p><i>Grilled Food = Summer! Marinate, grill and enjoy! <br></i><b><br>Ingredients</b><br><br><br><i>For marinade:</i><br><br>5 cloves garlic, minced<br>1 cup fresh lemon juice, from about 5 lemons<br>2 cups extra-virgin olive oil<br> 2 teaspoons smoked salt, or kosher salt<br>2 teaspoons freshly ground black pepper<br>1/2 teaspoon red pepper flakes<br>1/2 cup chopped flat-leaf parsley<br><i><br><br>For grill:</i><br><br>3 skinless, boneless chicken breasts<br> 4 boneless, skinless chicken thighs<br>1/2 pound medium shrimp, shelled and deveined<br>2 ears corn, husked and cut into thirds<br>1/2 pound cremini mushrooms, wiped clean<br>1 red bell pepper, halved and cored<br>1 yellow bell pepper, halved and cored<br> 1 orange bell pepper, halved and cored<br><br><br><b>Saffron Orzo</b>, recipe follows<br><br><br>Directions<br><br>In a medium bowl, combine the marinade ingredients.<br><br><br>In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.<br> <br><br>Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.<br> <br><br>Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.<br><br><br><b>Saffron Orzo:</b><br><br><br>4 cups chicken stock<br>1 teaspoon saffron threads<br>1 pound dried orzo<br> 1/4 cup extra-virgin olive oil<br>1/2 lemon, juiced<br>1 teaspoon salt<br>1 teaspoon freshly ground black pepper<br>1/4 cup chopped flat-leaf parsley<br><br><br>In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.<br> <br>Yield: 6 servings<br><br>From: <a href="http://foodnetwork.com">foodnetwork.com</a><br> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-83900910998467577472012-04-23T00:57:00.001-07:002012-04-23T00:57:02.702-07:00Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfgQvZZIdWWKIv2F6dJap_7emQwSO_ghlnC4vdhZMsiJ5JCFP0OifhyphenhyphenPXwg7J3ACRX_44Em6giFTTyDG2PSpKtoXwXxABSqCLO3lVdh8vHZBcDWVue8MnIgKxuSnyRm2gytrqq7yYoqM/s1600/ei1b11_spaghetti_asparagus_lg-722703.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfgQvZZIdWWKIv2F6dJap_7emQwSO_ghlnC4vdhZMsiJ5JCFP0OifhyphenhyphenPXwg7J3ACRX_44Em6giFTTyDG2PSpKtoXwXxABSqCLO3lVdh8vHZBcDWVue8MnIgKxuSnyRm2gytrqq7yYoqM/s320/ei1b11_spaghetti_asparagus_lg-722703.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734502132644349602" /></a></p>Cook Time: 15 min<br>Level: Easy<br>Yield: 6 to 8 servings<br><br><br><b>Ingredients</b><br><br>2 pounds asparagus, trimmed<br>3/4 pound spaghetti<br>4 tablespoons olive oil<br>4 garlic cloves, minced<br>Salt and freshly ground black pepper<br> 6 ounces thinly sliced prosciutto, cut crosswise into strips<br>6 ounces smoked mozzarella cheese, diced (about 1 cup)<br>6 tablespoons thinly sliced fresh basil leaves<br><br><br><b>Directions</b><br><br>Cook the asparagus in a large pot of boiling salted water until crisptender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.<br> <br><br>Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.<div> <br></div><div><br>Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.</div> <div><br></div><div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a> </div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-55840808929933021872012-01-29T18:02:00.001-08:002012-01-29T18:02:22.961-08:00Grilled Beef Skewers with Sun-Dried Tomato Relish<div><span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"><i>Marinate for atleast 6 hours and you'll have an Italian style BBQ!</i></span></div> <span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"><div><span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"><br> </span></div><div><span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"><br></span></div>Cook Time: 12 min </span><br style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"> <span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)">Level: Easy</span><br style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)"> <span style="color:rgb(99,67,32);font-family:Helvetica,Arial,Verdana,'Trebuchet MS',sans-serif;font-size:13px;text-align:left;background-color:rgb(247,240,233)">Yield: 4 to 6 servings</span> <div><br></div><div><br> <i>Beef:</i><br><br>1/2 cup extra-virgin olive oil<br>4 cloves garlic, minced<br>3 tablespoons herbes de Provence<br>2 teaspoons kosher salt, plus extra for seasoning<br>1/2 teaspoon freshly ground black pepper<br>1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)<br> <br><br><i>Relish:</i><br><br>1/2 small red onion, finely diced, rinsed, and drained<br>1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)<br>1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn<br> 3 tablespoons extra-virgin olive oil<br>1 small avocado, peeled, pitted, and diced<br>1/4 cup crumbled feta cheese<br>2 tablespoons chopped fresh flat-leaf parsley<br>Kosher salt and freshly ground black pepper<br>Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)<br> <br><br><b>Directions</b><br><br>For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.<br><br><br> Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.<br> <br><br>For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.<br> <br><br>Cook's Note: To prevent wooden skewers from burning, soak in water for 30 minutes prior to grilling.</div><div><br></div><div>From:<a href="http://foodnetwork.com"> foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-84427606869483789332011-12-29T07:17:00.001-08:002011-12-29T07:17:43.640-08:00Lemon Ricotta Cookies<div><strong>Ingredients</strong> </div><div><br></div><div><em>Cookies:</em> </div><div><br></div><div>2 1/2 cups all-purpose flour </div><div>1 teaspoon baking powder</div><div>1 teaspoon salt </div><div>1 stick unsalted butter softened </div><div>2 cups sugar </div><div>2 eggs </div><div>1 (15-ounce) container whole milk ricotta cheese </div><div>3 tablespoons lemon juice </div><div>1 lemon, zested </div><div><br></div><div><em>Glaze:</em> </div><div><br></div><div>1 1/2 cups powdered sugar </div><div>3 tablespoons lemon juice </div><div>1 lemon, zested </div><div><br></div><div><br></div><div><strong>Directions</strong> </div><div><br></div><div>Preheat the oven to 375 degrees F. </div><div><br></div><div><br></div><div>Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. </div><div><br></div><div><br></div><div>Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.<br> </div><div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-88342987599083708822011-11-30T04:21:00.001-08:002011-11-30T04:21:59.418-08:00Chicken Tetrazzini<i>One of Giada's famous recipes! Pasta, chicken and cheese! Yum!<br></i><div><br></div><div>Cook Time: 1 hr<br>Level: Intermediate<br>Yield: 6 to 8 servings<br><br><b><br>Ingredients</b><br><br><br>9 tablespoons butter<br> 2 tablespoons olive oil<br>4 boneless skinless chicken breasts<br>2 1/4 teaspoons salt<br>1 1/4 teaspoons freshly ground black pepper<br>1 pound white mushrooms, sliced<br>1 large onion, finely chopped<br>5 cloves garlic, minced<br> 1 tablespoon chopped fresh thyme leaves<br>1/2 cup dry white wine<br>1/3 cup all-purpose flour<br>4 cups whole milk, room temperature<br>1 cup heavy whipping cream, room temperature<br>1 cup chicken broth<br>1/8 teaspoon ground nutmeg<br> 12 ounces linguine<br>3/4 cup frozen peas<br>1/4 cup chopped fresh Italian parsley leaves<br>1 cup grated Parmesan<br>1/4 cup dried Italian-style breadcrumbs<br><br><b><br>Directions</b><br><br>Preheat the oven to 450 degrees F.<div> <br><br>Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.</div> <div><br><br>Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.<br> <br><br>Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.</div> <div><br><br>Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.</div> <div><br><br>Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.</div> <div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-40238533826367154372011-10-15T08:33:00.001-07:002011-10-15T08:33:48.401-07:00Aloha L.A. Cocktail<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiMsxyJpkJ4uv5AyO07yOlW1faSqqT_CjKqjITBrQoANrucq7_61RwENwrPABmtMI1ykre5ck4durjVDT7X9TQR_v-7eqU1Nsp6aRW9oxjF6pr3CJtkwVrkO8Rsm5meCBCPsvm-puSIM/s1600/GH0214_Aloha-La-Cocktail_s4x3_lg-728403.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoiMsxyJpkJ4uv5AyO07yOlW1faSqqT_CjKqjITBrQoANrucq7_61RwENwrPABmtMI1ykre5ck4durjVDT7X9TQR_v-7eqU1Nsp6aRW9oxjF6pr3CJtkwVrkO8Rsm5meCBCPsvm-puSIM/s320/GH0214_Aloha-La-Cocktail_s4x3_lg-728403.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5663742576850009394" /></a></p>Prep Time: 5 min<br>Level: Easy<br>Yield: 4-6 servings<br><br><br><b>Ingredients</b><br><br>1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups)<br>1 1/4 cups light rum<br>1/2 cup agave nectar<br> 1/4 cup fresh lime juice (from 2 to 3 large limes)<br>2 cups ice<br>1 (1 liter) bottle ginger ale<br><br><br><b>Directions</b><br><br>Garnish: 2 limes, cut into wedges<br><br>Special equipment: a 60-ounce pitcher<br><br>In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale.<br> <br>Pour the cocktail into glasses and garnish with lime wedges.<div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-28571914511794951312011-09-12T18:08:00.001-07:002011-09-12T18:08:07.358-07:00Italian Chicken Salad in Lettuce CupsCook Time: 8 min<br>Level: Easy<br>Yield: 12 servings<br><br><br><b>Ingredients</b><br><br>10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)<br>2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped<br> 1 1/4 cups paper-thin slices red onion<br>3/4 cup chopped fresh Italian parsley leaves<br>3/4 cup slivered almonds, toasted<br>1/2 cup drained capers<br>1 1/2 cups (about) Red Wine Vinaigrette, recipe follows<br>Salt and freshly ground black pepper<br> 24 butter lettuce leaves (from about 3 large heads)<br>1 (4-ounce) piece Parmesan, shaved with vegetable peeler<br><br><div><br><b>Directions<br></b><br>Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.<br> <br></div><div><br>Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.<br> <br></div><div><br>Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.</div><div><br><br><i><b>Red Wine Vinaigrette:</b></i><br><br>1/2 cup red wine vinegar<br> 1/4 cup lemon juice<br>2 teaspoons honey<br>2 teaspoons salt<br>Freshly ground black pepper<br>1 cup olive oil<br><br>Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.<br> <br>Yield: 1 3/4 cups</div><div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-27698659237665352562011-09-04T20:23:00.001-07:002011-09-04T20:23:59.462-07:00Panettone French Toast<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOozKXA5pNRgIBpel4_bZ2jkfeglqmZfVJcaNBMcTgh9e1dYdg9WQi5tqChWyghm_L9hl4fYmSSSuVGMyOF4NyZx2EsSBoLtc-aRfd5pVmuoW5CtyTcavOaTo5KJxsRl05l_mapRtr0-4/s1600/GHSP01H_panettone-french-toast_s4x3_lg-739463.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOozKXA5pNRgIBpel4_bZ2jkfeglqmZfVJcaNBMcTgh9e1dYdg9WQi5tqChWyghm_L9hl4fYmSSSuVGMyOF4NyZx2EsSBoLtc-aRfd5pVmuoW5CtyTcavOaTo5KJxsRl05l_mapRtr0-4/s320/GHSP01H_panettone-french-toast_s4x3_lg-739463.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5648711097517207826" /></a></p><i>Because I'm already thinking of Christmas! :)</i><div><br></div><div>Time: 20 min<br>Level: Easy<br>Yield: 4 to 6 servings<br><br><br><b>Ingredients</b><div><b><br></b><i>Syrup:</i><br>1 cup water<br>1 packed cup brown sugar<br> 2 tablespoons whipping cream<br>1/2 teaspoon ground cinnamon</div><div><br><i>French Toast:</i><br>1 (1-pound) panettone, paper removed<br>6 large eggs<br>3/4 cup heavy whipping cream<br>3/4 cup whole milk<br>1/4 cup sugar<br> 2 tablespoons unsalted butter, divided<br>1/2 cup mascarpone cheese<br>Serving suggestion: powdered sugar and assorted fresh berries</div><div><br></div><div><br><b>Directions</b></div><div><b><br></b><i>For the syrup</i>: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).</div> <div><br><br>For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.</div><div><br><br>Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.</div> <div><br><br>Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.<br><br></div><div> <br>Cook's Note: The top of the panettone can be reserved and used for toast.</div><div><br></div><div><a href="http://www.foodnetwork.com">Source</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-29318753379611525122011-08-15T22:49:00.000-07:002011-08-15T23:09:15.905-07:00Giada's Cookie Recipes1. <a href="http://giadarecipes.blogspot.com/2009/12/dried-cherry-and-almond-cookies-with.html">Dried Cherry and Almond Cookies with Vanilla Icing</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SSwgo0Ju1DxMHJ9fStGaWvMAQKZZoN1emg-eeEPQltLGp3kr6O-6O8s6IhmmtEz7n6ev9Gcn7oBjerGw8cIqYpVCeL5-NeOifBh6rfI1Vne6cBKNNq0kPftxlmzczwYdTcbg0q8S0RE/s1600/12-days-of-cookies-2009_giada-cherry-alm-16_s4x3_lg-783840.jpg"><img id="BLOGGER_PHOTO_ID_5410456132040469810" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SSwgo0Ju1DxMHJ9fStGaWvMAQKZZoN1emg-eeEPQltLGp3kr6O-6O8s6IhmmtEz7n6ev9Gcn7oBjerGw8cIqYpVCeL5-NeOifBh6rfI1Vne6cBKNNq0kPftxlmzczwYdTcbg0q8S0RE/s320/12-days-of-cookies-2009_giada-cherry-alm-16_s4x3_lg-783840.jpg" border="0" /></a></p>
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<br />2. <a href="http://giadarecipes.blogspot.com/2008/10/almond-blueberry-cookies.html">Almond Blueberry Cookies</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dOU8QOCcdO-G-My4lUPNGSUt5vRN2CGTglh6TPWD5M2SIun978nFRufFWQ4aBuNKFWZtj9KqqV-QUcKN7GXfYKdGZiVyc-jEtxkPLjtNu03u61by4WWPIJMz8yBPusJhBGTT3QSk1nc/s1600-h/ei0804_cookies_lg-799117.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7dOU8QOCcdO-G-My4lUPNGSUt5vRN2CGTglh6TPWD5M2SIun978nFRufFWQ4aBuNKFWZtj9KqqV-QUcKN7GXfYKdGZiVyc-jEtxkPLjtNu03u61by4WWPIJMz8yBPusJhBGTT3QSk1nc/s320/ei0804_cookies_lg-799117.jpg" alt="" id="BLOGGER_PHOTO_ID_5253566200341011826" border="0" /></a></p>
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<br />3. <a href="http://giadarecipes.blogspot.com/2008/10/chocolate-hazelnut-biscotti.html">Chocolate Hazelnut Biscotti</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NXWIuSl_tD5hAla9cRm9sa8mTdqPe7A6FJhOkRH3UcFzUj2euq9Qi8G-YIyKP1Wx-IEi2-ieLDGMXJom_6ImRJMwLiSSAmfud-IVCAYv2OjK3Xpp7_Mhhnpg5CzUqRfOC3pzLGKK2og/s1600-h/ei0905_cookie1_lg-751410.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NXWIuSl_tD5hAla9cRm9sa8mTdqPe7A6FJhOkRH3UcFzUj2euq9Qi8G-YIyKP1Wx-IEi2-ieLDGMXJom_6ImRJMwLiSSAmfud-IVCAYv2OjK3Xpp7_Mhhnpg5CzUqRfOC3pzLGKK2og/s320/ei0905_cookie1_lg-751410.jpg" alt="" id="BLOGGER_PHOTO_ID_5257330101192346818" border="0" /></a></p>
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<br />4. <a href="http://giadarecipes.blogspot.com/2008/11/biscotti-alla-parmigiana.html">Biscotti alla Parmigiana</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66cZXCzRjec0nZjyPPXuWA4P6MhDuf4jXNuzpPW9PlXCuRT26HU5bQNbORGOf8vdoqoqzRlPIiSM4lH4CE1WCIm83bKzOOLmuydjW-3jEsyIAZZAJN-hjpEJ9C2nq1b6cGUYCxGoIcPA/s1600-h/ei1a12_biscotti_parmigiana_lg-737462.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh66cZXCzRjec0nZjyPPXuWA4P6MhDuf4jXNuzpPW9PlXCuRT26HU5bQNbORGOf8vdoqoqzRlPIiSM4lH4CE1WCIm83bKzOOLmuydjW-3jEsyIAZZAJN-hjpEJ9C2nq1b6cGUYCxGoIcPA/s320/ei1a12_biscotti_parmigiana_lg-737462.jpg" alt="" id="BLOGGER_PHOTO_ID_5268895100307483986" border="0" /></a></p>
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<br />5. <a href="http://giadarecipes.blogspot.com/2008/12/hazelnut-chocolate-chip-cookies.html">Hazelnut Chocolate Chip Cookies</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1cCMvJXcuc_-33YRaIlI5XvoyrCbGJan4jDktNOubAIPK0w82zYULgL7cVg_in6xI8oTxO2AofeRxCWt9nhLvhycVdH_eNGJOyJj2aMLaxuSQCoIHfwvQzn29_YnT7qtiqpOEBT2cig/s1600-h/EI0709_Hazelnut-Chocolate-Chip-Cookies_lg-792641.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1cCMvJXcuc_-33YRaIlI5XvoyrCbGJan4jDktNOubAIPK0w82zYULgL7cVg_in6xI8oTxO2AofeRxCWt9nhLvhycVdH_eNGJOyJj2aMLaxuSQCoIHfwvQzn29_YnT7qtiqpOEBT2cig/s320/EI0709_Hazelnut-Chocolate-Chip-Cookies_lg-792641.jpg" alt="" id="BLOGGER_PHOTO_ID_5277982627315796610" border="0" /></a></p>
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<br />6. <a href="http://giadarecipes.blogspot.com/2008/12/pine-nut-cookies.html">Pine Nut Cookies</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qDoCm1w0rDxWnufqk74fCs2eRz4-99mJCJhWlCCU0BUMvPErCgOhR4kApozCoEqZiyv06PIX6WN80rWc5eEIlnSh-HAAuAkl4yFw0fPoSkRvwV3BdZtU0v8FoDjw9aTAuqF-atozEVs/s1600-h/ei1b05_pine_nut_cookies_lg-743820.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qDoCm1w0rDxWnufqk74fCs2eRz4-99mJCJhWlCCU0BUMvPErCgOhR4kApozCoEqZiyv06PIX6WN80rWc5eEIlnSh-HAAuAkl4yFw0fPoSkRvwV3BdZtU0v8FoDjw9aTAuqF-atozEVs/s320/ei1b05_pine_nut_cookies_lg-743820.jpg" alt="" id="BLOGGER_PHOTO_ID_5282441022528496946" border="0" /></a></p>
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<br />7. <a href="http://giadarecipes.blogspot.com/2009/01/lemon-nut-cookies.html">Lemon Nut Cookies</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfW1YKw6HRpOEvEMcbgMuMzX5vkeSGa2ONjzYo0nVqt3hxpbNg8MPN55FDlu6KGUPKhkDmukP1oZi7PQ9xgtEkAA1GeL3DrPOC4aww6VT6JAPe4wndaGDsQcZ94b3wnyluMvT3KflxLE/s1600-h/EI0814lemonnutcookie_lg-795809.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfW1YKw6HRpOEvEMcbgMuMzX5vkeSGa2ONjzYo0nVqt3hxpbNg8MPN55FDlu6KGUPKhkDmukP1oZi7PQ9xgtEkAA1GeL3DrPOC4aww6VT6JAPe4wndaGDsQcZ94b3wnyluMvT3KflxLE/s320/EI0814lemonnutcookie_lg-795809.jpg" alt="" id="BLOGGER_PHOTO_ID_5288514758630930450" border="0" /></a></p>
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<br />8. <a href="http://giadarecipes.blogspot.com/2009/02/italian-chocolate-sandwich-cookie.html">Italian Chocolate Sandwich Cookie</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCnK3RoOWF1dqYGVy7O2JsM8w7w2_IgzjJGUzy1toFvahPfwB6jZc-NQsnAMTSf8Wr0aWrJ74XlehMEblbpmxXCaffeUgm44EXew1JWN9JTHOXXP_Mc-Bkr2F6BCW6__dBJ75z76Tub4/s1600-h/ei0915_cookie_lg-771212.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCnK3RoOWF1dqYGVy7O2JsM8w7w2_IgzjJGUzy1toFvahPfwB6jZc-NQsnAMTSf8Wr0aWrJ74XlehMEblbpmxXCaffeUgm44EXew1JWN9JTHOXXP_Mc-Bkr2F6BCW6__dBJ75z76Tub4/s320/ei0915_cookie_lg-771212.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5299221150414273634" /></a></p>
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<br />9. <a href="http://giadarecipes.blogspot.com/2009/02/peppermint-chocolate-sandwich-cookies.html">Peppermint Chocolate Sandwich Cookies</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSxdNelH_reA1YRVCJAAHrU_2gdmKVJXpfRXpC6Fd67Yh1iWhX2jSoLW2wWD1V_G7xRvOEAC2xhuYsPXoXsyyJJyGeUoEaELjGBF0QRJePKla2x08NDvkrcqgTc5GUFQVUMtzD07uuC4/s1600-h/12Days2008_Peppermint_s3x4_lg-791789.jpg"><img id="BLOGGER_PHOTO_ID_5304814143490320866" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSxdNelH_reA1YRVCJAAHrU_2gdmKVJXpfRXpC6Fd67Yh1iWhX2jSoLW2wWD1V_G7xRvOEAC2xhuYsPXoXsyyJJyGeUoEaELjGBF0QRJePKla2x08NDvkrcqgTc5GUFQVUMtzD07uuC4/s320/12Days2008_Peppermint_s3x4_lg-791789.jpg" border="0" /></a></p>
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<br />10. <a href="http://giadarecipes.blogspot.com/2009/02/chocolate-chunk-cookies-with-pine-nuts.html">Chocolate Chunk Cookies with Pine Nuts</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCDCzv8BD2m68aOjSYmMBgOpFW7z2f7WMQiICAO4-Ga71tv3movlBYL1cy0V7H5IMlsoQAJ3jbZ3lTbzQupN4tYnYC0Qpt48WvyN1GEhSL88d3tqp4oIYoCyxmtKVIrvvAB1u3VfiYeA/s1600-h/ei1010_cookies_lg-714036.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCDCzv8BD2m68aOjSYmMBgOpFW7z2f7WMQiICAO4-Ga71tv3movlBYL1cy0V7H5IMlsoQAJ3jbZ3lTbzQupN4tYnYC0Qpt48WvyN1GEhSL88d3tqp4oIYoCyxmtKVIrvvAB1u3VfiYeA/s320/ei1010_cookies_lg-714036.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5307005965860582242" /></a></p>
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<br />11. <a href="http://giadarecipes.blogspot.com/2009/03/chocolate-hazelnut-smooches.html">Chocolate Hazelnut Smooches</a>
<br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZPRPKJILOEWviZ6swwID_r5H3fJNqJEKedIrLbnNrECXLNbawhXRBTVXNd_w6R4339pJSFPmejzcVUoIZ2ZgNURm4ubnmaQpHUcWMUT2XKfFzlChAatrqA2FViG6z6fqsaAD_712q84/s1600-h/ei0907_kisses1_lg-789882.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZPRPKJILOEWviZ6swwID_r5H3fJNqJEKedIrLbnNrECXLNbawhXRBTVXNd_w6R4339pJSFPmejzcVUoIZ2ZgNURm4ubnmaQpHUcWMUT2XKfFzlChAatrqA2FViG6z6fqsaAD_712q84/s320/ei0907_kisses1_lg-789882.jpg" alt="" id="BLOGGER_PHOTO_ID_5312569127568136002" border="0" /></a></p>
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<br />12. <a href="http://giadarecipes.blogspot.com/2008/10/lemon-ricotta-cookies-with-lemon-glaze.html"> Lemon Ricotta Cookies with Lemon Glaze</a><div><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC4d6qlaz8wPYEZJKBO6tRCR9UbL-UJkXda09A84uif6V2RrvqAlx2Em8h2cgRaZpI3z5df44npa4y4-0ORKmI4QjW5b4HLDTWXKbLUzSxOf-CC4zqbBYWxnophA_YyX-1lwYiJfMMjg/s1600-h/EI1018_Cookies_lg-752288.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC4d6qlaz8wPYEZJKBO6tRCR9UbL-UJkXda09A84uif6V2RrvqAlx2Em8h2cgRaZpI3z5df44npa4y4-0ORKmI4QjW5b4HLDTWXKbLUzSxOf-CC4zqbBYWxnophA_YyX-1lwYiJfMMjg/s320/EI1018_Cookies_lg-752288.jpg" alt="" id="BLOGGER_PHOTO_ID_5253562560047610242" border="0" /></a></p></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-10663917532545622252011-08-08T06:26:00.001-07:002011-08-08T06:26:09.891-07:00Grilled Salmon with Citrus Salsa Verde<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-dOTl-Pl5l66ukWD_Eiz-e5slWs74mzRD5WamFDa5ZaF4_xoU-nx_Ix2n6G14OOyhtjrNENE07I_oVvvsZuRE5OPS0HA5J8IBYppldE_CjoTMmtVADeGhRmTREQg7cK0sIGyrGjU_iE/s1600/GH0208_Grilled-Salmon_s4x3_lg-769892.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-dOTl-Pl5l66ukWD_Eiz-e5slWs74mzRD5WamFDa5ZaF4_xoU-nx_Ix2n6G14OOyhtjrNENE07I_oVvvsZuRE5OPS0HA5J8IBYppldE_CjoTMmtVADeGhRmTREQg7cK0sIGyrGjU_iE/s320/GH0208_Grilled-Salmon_s4x3_lg-769892.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5638475890472984674" /></a></p><i>Grilled salmon with fresh citrus..yum! This dish always remind me of summer! </i><br><br>Cook Time: 8 min<br>Level: Easy<br>Yield: 4 servings<br><br><br><b>Ingredients</b><br><br>Salsa:<br><br>2 large oranges<br>1/4 cup extra-virgin olive oil<br> 1/4 cup fresh lemon juice<br>1/2 cup chopped fresh flat-leaf parsley<br>2 scallions, finely sliced<br>3 tablespoons chopped fresh mint leaves<br>2 tablespoons capers, rinsed, drained and coarsely chopped<br>2 tablespoons orange zest<br> 1 teaspoon lemon zest<br>1 teaspoon crushed red pepper flakes<br>Kosher salt and freshly ground black pepper<br><br>Salmon:<br><br>Vegetable or canola oil, for oiling the grill<br>4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square<br> 2 tablespoons amber agave nectar<br>Kosher salt and freshly ground black pepper<br><br><br><b>Directions</b><br><br>For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil,lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.<div> <br><br>For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.</div> <div><br><br>Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.</div><div><br>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com1tag:blogger.com,1999:blog-2066461151674976872.post-14834956683002965732011-08-05T08:30:00.000-07:002011-08-05T08:30:08.999-07:00Giada at Home - Body & Soul - California Chopped Salad w/ Shrimp<iframe width="480" height="295" src="http://www.youtube.com/embed/8YKa-7knY1M?fs=1" frameborder="0" allowfullscreen=""></iframe>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-86903260331730652472011-07-30T18:52:00.000-07:002011-07-30T19:06:18.170-07:00Giada's Asparagus Recipes1. <a href="http://giadarecipes.blogspot.com/2007/09/spaghetti-with-asparagus-smoked.html">Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqyBF8XS_81K55U95kWYa8WxaQbLfqhVXOeKEunoQ88SHvmmhYOoxEnAHBS4Eu6_ZO9i3g7WKVhlpolnOLo2yGMLCMB1nL6o0_WgdvBpG52WXido-GFUSlvlCs-e6bjqp7D61nz9_YZI/s1600-h/giada_spagwithasparagus_recipe.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqyBF8XS_81K55U95kWYa8WxaQbLfqhVXOeKEunoQ88SHvmmhYOoxEnAHBS4Eu6_ZO9i3g7WKVhlpolnOLo2yGMLCMB1nL6o0_WgdvBpG52WXido-GFUSlvlCs-e6bjqp7D61nz9_YZI/s320/giada_spagwithasparagus_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5108077349696810658" border="0" /></a><br /><br />2. <a href="http://giadarecipes.blogspot.com/2007/09/asparagus-and-smoked-salmon-bundles.html">Asparagus and Smoked Salmon Bundles</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxhIVy7Ks7J6k2WNYBiRFEMTfjtw7wPaq8ezSKMEJcbwyouaaUMChRPbdScGZ0ouMaYA7Eq-SnvVRe7zfSyhQuHy8X-4R_kQ-_W-AV6BNw6nby9i9cpYFZrV6r06gaUAicDyQW1eM7_k/s1600-h/asparagus+%2B+smoked+salmon.jpg"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxhIVy7Ks7J6k2WNYBiRFEMTfjtw7wPaq8ezSKMEJcbwyouaaUMChRPbdScGZ0ouMaYA7Eq-SnvVRe7zfSyhQuHy8X-4R_kQ-_W-AV6BNw6nby9i9cpYFZrV6r06gaUAicDyQW1eM7_k/s320/asparagus+%2B+smoked+salmon.jpg" alt="" id="BLOGGER_PHOTO_ID_5110419966168460738" border="0" /></a><br /><br />3. <a href="http://giadarecipes.blogspot.com/2008/10/champagne-risotto.html">Champagne Risotto</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLam8BNcjnsoLbV3i9p5yhKR-FVXN291iWAguqzbYunXZXX7uzCnk36Qw4cbGqgk-lN0xLonE20fyjDHd-FtiyfsWxZszdwHperpjvTkrvzpmxhZaYCGEfOoeAThFjLVSCGA9-8qrOWPA/s1600-h/ei0817_champagne_resotta_lg-764138.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLam8BNcjnsoLbV3i9p5yhKR-FVXN291iWAguqzbYunXZXX7uzCnk36Qw4cbGqgk-lN0xLonE20fyjDHd-FtiyfsWxZszdwHperpjvTkrvzpmxhZaYCGEfOoeAThFjLVSCGA9-8qrOWPA/s320/ei0817_champagne_resotta_lg-764138.jpg" alt="" id="BLOGGER_PHOTO_ID_5253574637611860530" border="0" /></a></p><br /><br />4. <a href="http://giadarecipes.blogspot.com/2008/11/individual-vegetable-lasagnas.html">Individual Vegetable Lasagna</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpHMFSSMA_b7rqsJt4dPvyLhJ65CT6HtlHggHK_zjrppKD88goPPUKbcGjdmizSzvGnKbguZ3N_AAaIEBSMLaEzUpqUDJZxviFW-0xc6LFcsNXybqUMOTHe4FqGXxRbom7zAOF_vk3Rc/s1600-h/ei1a10_vegetable_lasagna_lg-749306.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpHMFSSMA_b7rqsJt4dPvyLhJ65CT6HtlHggHK_zjrppKD88goPPUKbcGjdmizSzvGnKbguZ3N_AAaIEBSMLaEzUpqUDJZxviFW-0xc6LFcsNXybqUMOTHe4FqGXxRbom7zAOF_vk3Rc/s320/ei1a10_vegetable_lasagna_lg-749306.jpg" alt="" id="BLOGGER_PHOTO_ID_5268272812710353442" border="0" /></a></p><br /><br />5. <a href="http://giadarecipes.blogspot.com/2008/12/giadas-carbonara.html">Giada's Carbonara</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaQt-kjg04xFYY2m3t9cpJM9S7jQ2XxjnBSnbMgMzC8y6JxdCuNXlqiv1nJimpj9zzijwpKkCmQ8IHacxzkfbBJqrDkwTYXZY91rtH3V6Ilxix7lVs0Z6AFiojUXDwh7QIWFwENPKRvM/s1600-h/EI1008_Giadascarbonara_lg.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNaQt-kjg04xFYY2m3t9cpJM9S7jQ2XxjnBSnbMgMzC8y6JxdCuNXlqiv1nJimpj9zzijwpKkCmQ8IHacxzkfbBJqrDkwTYXZY91rtH3V6Ilxix7lVs0Z6AFiojUXDwh7QIWFwENPKRvM/s320/EI1008_Giadascarbonara_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5276268439500692738" border="0" /></a><br /><br />6. <a href="http://giadarecipes.blogspot.com/2009/02/penne-with-asparagus-and-cherry.html">Penne with Asparagus and Cherry Tomatoes</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H-To1hyphenhyphenHA3tRkSdZvfkao0llhksTlmEnkbV1Al_SrmI9_ZHAmoItff5NRn1q_C9vjjJtgtwkHpupkMBQXYGyFNnLNcAipAJ1HH8UJneq7ztllwsFt3xFCZZh4r47Plg_DO3ZCaDn1m4/s1600-h/EI1206_Penne-with-Asparagus-and-Cherry-Tomatoes_lg-797859.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7H-To1hyphenhyphenHA3tRkSdZvfkao0llhksTlmEnkbV1Al_SrmI9_ZHAmoItff5NRn1q_C9vjjJtgtwkHpupkMBQXYGyFNnLNcAipAJ1HH8UJneq7ztllwsFt3xFCZZh4r47Plg_DO3ZCaDn1m4/s320/EI1206_Penne-with-Asparagus-and-Cherry-Tomatoes_lg-797859.jpg" alt="" id="BLOGGER_PHOTO_ID_5301494158573645634" border="0" /></a></p>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com1tag:blogger.com,1999:blog-2066461151674976872.post-34392011618159034362011-07-28T22:44:00.000-07:002011-07-28T23:07:20.979-07:00Giada's Ravioli Recipes1. <a href="http://giadarecipes.blogspot.com/2008/10/ravioli-with-balsamic-brown-butter.html">Ravioli with Balsamic Brown Butter</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVNTO2AT-6WTT9nAjyMzdZ5h6x5MREF_ZjDugNNLXwOH7J_TNaiyF-e1mc6BQlJoMDGgQ0_ut8sFDi9DwAN4MrJeWAXIMbwBShZ7_JiIC5ugoJbQBQMkpsRRVg0AwOah92V-Yy46olIQ/s1600-h/EI1002_Ravioli_lg-742916.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVNTO2AT-6WTT9nAjyMzdZ5h6x5MREF_ZjDugNNLXwOH7J_TNaiyF-e1mc6BQlJoMDGgQ0_ut8sFDi9DwAN4MrJeWAXIMbwBShZ7_JiIC5ugoJbQBQMkpsRRVg0AwOah92V-Yy46olIQ/s320/EI1002_Ravioli_lg-742916.jpg" alt="" id="BLOGGER_PHOTO_ID_5253572394196550642" border="0" /></a></p><br /><br />2. <a href="http://giadarecipes.blogspot.com/2008/11/spinach-and-mushroom-ravioli.html">Spinach and Mushroom Ravioli</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6ghy4_p1yqdf2ET7copzXBqAt4OtyLzXZEb7n_UNMvq8VmvsEX7I-z9p8x3bkzgHBXgrERfQ_XkISX-sEU2xuAl7ORScNY5tJDbGdiuHrA9hixnM7DhmjNgB3n3fcaKmnahdTeaQ_lg/s1600-h/ei1a04_spinach_ravioli_lg-701324.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6ghy4_p1yqdf2ET7copzXBqAt4OtyLzXZEb7n_UNMvq8VmvsEX7I-z9p8x3bkzgHBXgrERfQ_XkISX-sEU2xuAl7ORScNY5tJDbGdiuHrA9hixnM7DhmjNgB3n3fcaKmnahdTeaQ_lg/s320/ei1a04_spinach_ravioli_lg-701324.jpg" alt="" id="BLOGGER_PHOTO_ID_5268894088027320834" border="0" /></a></p><br /><br />3. <a href="http://giadarecipes.blogspot.com/2009/01/roasted-chicken-purses.html">Roasted Chicken Purses</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv27QPG0U1_40viksBpY5tbKX4rIX4g6IxBrgReEC18_VtgXvw4wIHOdj6pm9ai4dJjGx6XSqX3Wk0d8NQKBeUEO6foV-M-RdmbL5t-hX5WKXEw7T38f8xkpsuLJS84nItTXH2xHNfFPQ/s1600-h/EI1105_Roasted-Chicken-Purses_lg-769855.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv27QPG0U1_40viksBpY5tbKX4rIX4g6IxBrgReEC18_VtgXvw4wIHOdj6pm9ai4dJjGx6XSqX3Wk0d8NQKBeUEO6foV-M-RdmbL5t-hX5WKXEw7T38f8xkpsuLJS84nItTXH2xHNfFPQ/s320/EI1105_Roasted-Chicken-Purses_lg-769855.jpg" alt="" id="BLOGGER_PHOTO_ID_5288010848424425426" border="0" /></a></p><br /><br />4. <a href="http://giadarecipes.blogspot.com/2008/11/mozzarella-pillows.html">Mozzarella Pillows</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjBuA72G-2psHpkw9GzKJsdrMqsfb2cKWb-BFBr6GRr6AESU1bQa_fsODfMp0Eq62gx_enc_BVTt5qZ18eV58xQesb1rku3QpOR2y3syIE-ZMw5MQ-tJ1kdMV0jnRpGSv6487c5VjOAY/s1600-h/ei1010_mozzarellapillows_lg-712631.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjBuA72G-2psHpkw9GzKJsdrMqsfb2cKWb-BFBr6GRr6AESU1bQa_fsODfMp0Eq62gx_enc_BVTt5qZ18eV58xQesb1rku3QpOR2y3syIE-ZMw5MQ-tJ1kdMV0jnRpGSv6487c5VjOAY/s320/ei1010_mozzarellapillows_lg-712631.jpg" alt="" id="BLOGGER_PHOTO_ID_5268895421224344402" border="0" /></a></p><br /><br />5. <a href="http://giadarecipes.blogspot.com/2009/01/turkey-and-cranberry-ravioli.html">Turkey and Cranberry Ravioli</a><br /><a href="http://giadarecipes.blogspot.com/200%3Cp%20class="></a><a p="" class="mobile-photo"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ceho3yfooYZdImqmI839WzVdpCOzCYKVgP-CZJnzbMVfHF-J1PsuyH43kX0J5qZ5w784BIOiW-B4oUTd1cFxRo88JCyecERRP2Y1JfTJs3De4i6AeoXtQsL2qsvqeP8C3u2fBfo0qk/s1600-h/ei0919_pasta1_lg-706433.jpg"><img id="BLOGGER_PHOTO_ID_5296259490618063858" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ceho3yfooYZdImqmI839WzVdpCOzCYKVgP-CZJnzbMVfHF-J1PsuyH43kX0J5qZ5w784BIOiW-B4oUTd1cFxRo88JCyecERRP2Y1JfTJs3De4i6AeoXtQsL2qsvqeP8C3u2fBfo0qk/s320/ei0919_pasta1_lg-706433.jpg" border="0" /></a><p></p><br /><br />6. <a href="http://giadarecipes.blogspot.com/2009/02/butternut-squash-tortellini-with-brown.html">Butternut Squash Tortellini with Brown Butter Sauce</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9q0oC2soRl-j8g9obQrF4R1NUC6IEvWbhT4YTrkm62vqqh2x6Uk0BPs2qGZkmo8kkCPowCMZ2OxOSGwWVNpkoBNwjkyIfjc3NX7XPRD_NY7oWVLEp90skbBODYSOsm2FAqv1LE3CGz1w/s1600-h/ei0912_tortilini1_lg-777351.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9q0oC2soRl-j8g9obQrF4R1NUC6IEvWbhT4YTrkm62vqqh2x6Uk0BPs2qGZkmo8kkCPowCMZ2OxOSGwWVNpkoBNwjkyIfjc3NX7XPRD_NY7oWVLEp90skbBODYSOsm2FAqv1LE3CGz1w/s320/ei0912_tortilini1_lg-777351.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5298887030557021090" /></a></p><br /><br />7. <a href="http://giadarecipes.blogspot.com/2009/02/ravioli-caprese.html">Ravioli Caprese</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FD7J82IW_IKtfJlReZ4gfMiCGCuwnJtj_ZBPWEE4WoieBAe88DaXeNq_d1O98-AUcRTsHZirmsIvLsAV7ZTrEm1qPwmczxAuZv9GUMa5-DSEN2uJgtGiU0OKBMa7aJJQmKD39jt9AnQ/s1600-h/PCSP02_Alla_Caprese_lg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FD7J82IW_IKtfJlReZ4gfMiCGCuwnJtj_ZBPWEE4WoieBAe88DaXeNq_d1O98-AUcRTsHZirmsIvLsAV7ZTrEm1qPwmczxAuZv9GUMa5-DSEN2uJgtGiU0OKBMa7aJJQmKD39jt9AnQ/s320/PCSP02_Alla_Caprese_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5306308821905347458" border="0" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><br /></div><div><br />8. <a href="http://giadarecipes.blogspot.com/2009/05/fried-ravioli.html">Fried Ravioli</a><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0ihJfe9p63plBTxFEkBGyN6jvs9_Xbfas2Nnw907JCf7YBwIww4_oF1LvuPseaywTSsNv6MSAFCGN3k88b8bMu34CCpG5QYYI83PGwyzOsmHC6oHa7XP3gZykcCYWZTQWR4_xe_x1Q4/s1600-h/EI0801_33169_s4x3_lg-774111.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0ihJfe9p63plBTxFEkBGyN6jvs9_Xbfas2Nnw907JCf7YBwIww4_oF1LvuPseaywTSsNv6MSAFCGN3k88b8bMu34CCpG5QYYI83PGwyzOsmHC6oHa7XP3gZykcCYWZTQWR4_xe_x1Q4/s320/EI0801_33169_s4x3_lg-774111.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5340486352592245874" /></a></p><br /><br />9. <a href="http://giadarecipes.blogspot.com/2009/07/chocolate-hazelnut-ravioli.html">Chocolate-Hazelnut Ravioli</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9dOqi4QfMUGfXvfLXK5Sc0MAgj9owosPra3TdqXtdcgO65EveUickpNDrWalytQauV7V8sTRK_1OxjAqj_2wh8bgyTvItWNi0dOUVXxcUI3Cc89GHrgg0kgJRnIRitImOz3GpshKsXE/s1600-h/EI0718_32984_s4x3_lg-779767.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu9dOqi4QfMUGfXvfLXK5Sc0MAgj9owosPra3TdqXtdcgO65EveUickpNDrWalytQauV7V8sTRK_1OxjAqj_2wh8bgyTvItWNi0dOUVXxcUI3Cc89GHrgg0kgJRnIRitImOz3GpshKsXE/s320/EI0718_32984_s4x3_lg-779767.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363115267790434034" /></a></p></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-18933894876585434222011-07-27T18:24:00.001-07:002011-07-27T18:24:13.928-07:00Giada's Recipe for Will and Kate #3: Pea Pesto CrostiniCook Time: 2 min<br>Level: Easy<br>Yield: 4 to 6 servings<br><br><div><b><br>Ingredients</b><br><i><br>Pesto:</i><br><br>1 (10-ounce) package frozen peas, defrosted<br>1 garlic clove<br>1/2 cup grated Parmesan<br>1 teaspoon kosher salt, plus extra for seasoning<br> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning<br>1/3 cup olive oil<br><br><i>Crostini:<br></i><br>8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note<br> 1/3 cup olive oil<br>8 cherry tomatoes, halved or 1 small tomato, diced<br><br></div><div><b><br>Directions</b><br><br>For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.<br> <br>For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.<br> <br>Top with tomato halves and serve.<br><br>*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.</div> <div><br></div><div>From: <a href="http://foodnetwork.com" target="_blank">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-15013116251266511552011-07-26T18:33:00.001-07:002011-07-26T18:33:31.123-07:00Giada Recipe for Will and Kate #2: California-Style Chopped Salad with ShrimpCook Time: 14 min<br>Level: Easy<br>Yield: 4 servings<br><br><b><br>Ingredients</b><br><br><i>Salad:</i><br><br>1 head romaine lettuce, trimmed and halved lengthwise<br>1 ear corn, husk and silk removed<br>2 zucchini, halved lengthwise<br> 6 colossal or 12 extra-large shrimp, peeled and deveined<br>Olive oil, for drizzling<br>Kosher salt and freshly ground black pepper<br>1/2 head butter lettuce, torn<br>2 medium tomatoes, chopped into 1/2-inch pieces<br>1 avocado, halved, pitted, peeled and diced<br> <br><div><br><b>Ingredients</b><br><br><i>Dressing</i>:<br><br>3 tablespoons fresh lemon juice<br>3 tablespoons extra-virgin olive oil<br>1 1/2 tablespoons agave nectar or honey<br>Kosher salt and freshly ground black pepper<br> 2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)<br><br></div><div><br>For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.</div> <div><br><br>For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.</div><div><br><br>Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.</div> <div><br></div><div>From: <a href="http://foodnetwork.com" target="_blank">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-35055416448679277752011-07-24T19:00:00.001-07:002011-07-26T18:32:21.438-07:00Giada's Recipe #1 for Will and Kate: Chicken Milanese<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEf5u0NHQK9A3AM7d_jjrM_qgywfuNqhcQ63ehb_yq9vbgewUovZ6L1_836Jce7PxUdl91P4Wmm6x9uHayJPgRXTzsVUCbzA_8eHoy1ztb07-Sno-m2J_4GbBcGiUp3iNWNDpYbzFd7fA/s1600/GH0141_Chicken-Milanese_s4x3_lg-736683.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEf5u0NHQK9A3AM7d_jjrM_qgywfuNqhcQ63ehb_yq9vbgewUovZ6L1_836Jce7PxUdl91P4Wmm6x9uHayJPgRXTzsVUCbzA_8eHoy1ztb07-Sno-m2J_4GbBcGiUp3iNWNDpYbzFd7fA/s320/GH0141_Chicken-Milanese_s4x3_lg-736683.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633104031997926370" /></a></p>Cook Time: 28 min<br />Level: Easy<br />Yield: 4 to 6 servings<br /><br /><b><br />Ingredients</b><br /><br /><i>Chicken:</i><br /><br />1/3 cup all-purpose flour<br />2 eggs, beaten<br />1 1/4 cups plain bread crumbs<br />2/3 cup grated Parmesan<br /> 2 teaspoons dried basil<br />1 teaspoon dried thyme<br />4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed<br />Kosher salt and freshly ground black pepper<br />1/3 cup vegetable oil<br /><br /><i>Sauce:</i><br /> <br />1 tablespoon olive oil<br />2 fennel bulbs, trimmed and thinly sliced<br />2 1/2 cups (12 ounces) cherry tomatoes, halved<br />1/4 teaspoon kosher salt, plus more for seasoning<br />1/4 teaspoon freshly ground black pepper, plus more for seasoning<br /> 1 clove garlic, minced<br />1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves<br />1/2 cup mascarpone cheese, at room temperature<br /><br /><div><br /><b>Directions</b><br /><br />For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.</div> <div><br /><br />Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.</div><div><br /><br />On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.</div> <div><br /><br />In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.</div> <div><br /><br />For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.</div> <div><br /><br />Transfer the chicken to a serving platter and spoon the sauce over the top before serving.</div><div><br /></div><div>From: <a href="http://foodnetwork.com" target="_blank">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-58662469208575262052011-07-20T19:53:00.001-07:002011-07-20T20:04:53.860-07:00Mini Lasagnas with Sweet Corn and MascarponeCook Time: 1 hr 5 min<div>Level: Easy</div><div>Yield: 6 servings</div><div><b><br /></b></div><div><b><br /></b></div><div><b>Ingredients</b></div><div><br />Butter, for ramekins<br />12 lasagna sheets<br />3 cups frozen corn kernels, thawed<br /> 1/2 cup whipping cream, at room temperature<br />3 cloves garlic, minced<br />1 cup (8 ounces) mascarpone cheese, at room temperature<br />1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)<br />1 large lemon, zested<br /> 1/4 teaspoon kosher salt<br />1/4 teaspoon freshly ground black pepper<br />3/4 cup packed chopped fresh basil leaves<br />1 1/2 cups (6 ounces) shredded sharp Provolone<br />Extra-virgin olive oil, for drizzling<br />Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter<br /> <br /></div><div><br /><b>Directions</b><br /><br />Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.</div><div><br /><br />Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.</div> <div><br /><br />In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil andpulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.</div> <div><br /><br />Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup PecorinoRomano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.</div> <div><br /><br />To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.</div><div><br /></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-44752076430370786292011-07-17T20:14:00.000-07:002011-07-20T19:44:09.742-07:00Giada's Pasta Salad1. <a href="http://giadarecipes.blogspot.com/2009/08/orzo-salad.html">Orzo Salad</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvUuTndIToO-aHnVdhK-E8_DAlvihPOZqbry8mOrPAGgv5xG0FOj8f036fxJy1uw8UXBbmyexa8rt6BGlZH_oJ4KluJPzAGKhSKJ-e-XgtHq6ri0K4FkaCL21wsz2sF7Yka6el1Jq7hA/s1600-h/EI1F01_30848_s4x3_lg-713255.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvUuTndIToO-aHnVdhK-E8_DAlvihPOZqbry8mOrPAGgv5xG0FOj8f036fxJy1uw8UXBbmyexa8rt6BGlZH_oJ4KluJPzAGKhSKJ-e-XgtHq6ri0K4FkaCL21wsz2sF7Yka6el1Jq7hA/s320/EI1F01_30848_s4x3_lg-713255.jpg" alt="" id="BLOGGER_PHOTO_ID_5371304197863159138" border="0" /></a></p><br /><br />2. <a href="http://giadarecipes.blogspot.com/2009/03/neopolitan-calamari-and-shrimp-salad.html">NEOPOLITAN CALAMARI AND SHRIMP SALAD</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycVZ0K2p2K7vvr8kN8I-xwdzMHm3lKNNMZVNB2cN2HNjasolr9g-spwRt7KRzeIj65lamg-qMCFbSvrWWp6Pfz-XoBTVPVQNKItj-OSDXBV2Ulj3aV5vVWRzS2dosoyd5KJW5Uu5LTl8/s1600-h/ei0910_salad1_lg-758687.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiycVZ0K2p2K7vvr8kN8I-xwdzMHm3lKNNMZVNB2cN2HNjasolr9g-spwRt7KRzeIj65lamg-qMCFbSvrWWp6Pfz-XoBTVPVQNKItj-OSDXBV2Ulj3aV5vVWRzS2dosoyd5KJW5Uu5LTl8/s320/ei0910_salad1_lg-758687.jpg" alt="" id="BLOGGER_PHOTO_ID_5317747006209563538" border="0Orecchiette with Mixed Greens and Goat Cheese" /></a></p><br /><br />3. <a href="http://giadarecipes.blogspot.com/2008/10/orechiette-with-sausage-beans-and.html">ORECHIETTE WITH SAUSAGE, BEANS AND MASCARPONE</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjC7FSn8Wto-F3lfw3m3ZFr7tSgQzO9vUD0sBD3kSyXWhPIDt-AAw7ghiM_O3Q6HP3SBRALPnC6Zbv9XtfBjAgheCogzW0L7x2IkwgKrw_LW6rTRfWToQqHfw9WsXLtKc_vNrJ9tcJO8/s1600-h/ei1001_orechiette_lg-713227.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpjC7FSn8Wto-F3lfw3m3ZFr7tSgQzO9vUD0sBD3kSyXWhPIDt-AAw7ghiM_O3Q6HP3SBRALPnC6Zbv9XtfBjAgheCogzW0L7x2IkwgKrw_LW6rTRfWToQqHfw9WsXLtKc_vNrJ9tcJO8/s320/ei1001_orechiette_lg-713227.jpg" alt="" id="BLOGGER_PHOTO_ID_5262549611785060098" border="0" /></a></p><br /><br />4.<a href="http://giadarecipes.blogspot.com/2008/12/fusilli-with-shrimp-orange-and-arugula.html">FUSILLI WITH SHRIMP, ORANGE AND ARUGULA</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih5fXv83cNuIzdNPLYAgae5xs0Q2w0MUYPPQE5DClL-RkuD7y8qmFXbf2PAZPp6DJSErnvYPQIbFPb7lwky_MJcnxOl0PigYT8QPhPrfdO1a2_LBVMYzP5T8891giGdtkcy8uR3MNn1M/s1600-h/EI1206_Fusilli-with-Shrimp-Orange-and-Arugula_lg-797205.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiih5fXv83cNuIzdNPLYAgae5xs0Q2w0MUYPPQE5DClL-RkuD7y8qmFXbf2PAZPp6DJSErnvYPQIbFPb7lwky_MJcnxOl0PigYT8QPhPrfdO1a2_LBVMYzP5T8891giGdtkcy8uR3MNn1M/s320/EI1206_Fusilli-with-Shrimp-Orange-and-Arugula_lg-797205.jpg" alt="" id="BLOGGER_PHOTO_ID_5282442971170760226" border="0" /></a></p><br /><br />5. <a href="http://giadarecipes.blogspot.com/2008/07/penne-with-beef-and-arugula.html">PENNE WITH BEEF AND ARUGULA</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGG-g0QlBpxxa-4fAg4XFYOUrSkgvJuUz3R96iTL9xErcvDkN7L05e2U_J24iYHXsOQ2vDljji_Gj2FIQ1AKq1LKQ9oYU-K41s5hzmwkHT2aabK8J-xrW_m-mUOltnZy3sjApb7klM3Q/s1600-h/ei0804_penne_e-730886.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGG-g0QlBpxxa-4fAg4XFYOUrSkgvJuUz3R96iTL9xErcvDkN7L05e2U_J24iYHXsOQ2vDljji_Gj2FIQ1AKq1LKQ9oYU-K41s5hzmwkHT2aabK8J-xrW_m-mUOltnZy3sjApb7klM3Q/s320/ei0804_penne_e-730886.jpg" alt="" id="BLOGGER_PHOTO_ID_5224318469307086386" border="0" /></a></p><br /><br />6. <a href="http://giadarecipes.blogspot.com/2008/10/antipasto-salad.html">ANTIPASTO SALAD</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-sNdLk5X5GkC2SaT_qOVWBtYn5k1ukEk7wnsME0YlsjhIByg80NPmwrmJWKD1XTK2ABSi0raw55X98YrMuzUUPHICgtsBvCOU2VIebATUP92YKve0qsjjNq8WvC2rD7aw2seBNgjvmY/s1600-h/ei0815_antipasto_lg-790359.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-sNdLk5X5GkC2SaT_qOVWBtYn5k1ukEk7wnsME0YlsjhIByg80NPmwrmJWKD1XTK2ABSi0raw55X98YrMuzUUPHICgtsBvCOU2VIebATUP92YKve0qsjjNq8WvC2rD7aw2seBNgjvmY/s320/ei0815_antipasto_lg-790359.jpg" alt="" id="BLOGGER_PHOTO_ID_5253627579032865618" border="0" /></a></p>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-2066461151674976872.post-67924890951225636602011-07-05T06:47:00.001-07:002011-07-05T06:47:04.843-07:00sweet basil cheesecakeCook Time: 50 min<br>Level: Easy<br>Yield: 4 servings<br><br><br><b>Ingredients</b><br><br>Butter, for greasing the pan<br>1/2 cup (4 ounces) ricotta cheese, at room temperature<br>1/2 cup (4 ounces) cream cheese, at room temperature<br> 1/3 cup (3 ounces) goat cheese, at room temperature<br>1 tablespoon sugar<br>1 large egg, at room temperature<br>1 large egg yolk, at room temperature<br>Pinch fine sea salt<br>1/2 packed cup chopped fresh basil<br>2 tablespoons extra-virgin olive oil, for serving<br> Serving suggestion: assorted crackers<br>Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall<br><br><br><b>Directions</b><br><br>Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.<br> <br>Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed.<br><br>Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated.<br><br> Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan.<br><br>Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.<br> <br>Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.<br><br><i>From: <a href="http://foodnetwork.com">foodnetwork.com</a></i> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0