Giada's Recipe #1 for Will and Kate: Chicken Milanese

Cook Time: 28 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Chicken:

1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce:

1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions

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.

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.

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.

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.

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.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

From: foodnetwork.com

Mini Lasagnas with Sweet Corn and Mascarpone

Cook Time: 1 hr 5 min

Level: Easy

Yield: 6 servings

Ingredients

Butter, for ramekins
12 lasagna sheets
3 cups frozen corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

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.

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.

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.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

From: foodnetwork.com

Giada's Pasta Salad

1. Orzo Salad

2. NEOPOLITAN CALAMARI AND SHRIMP SALAD

3. ORECHIETTE WITH SAUSAGE, BEANS AND MASCARPONE

4.FUSILLI WITH SHRIMP, ORANGE AND ARUGULA

5. PENNE WITH BEEF AND ARUGULA

6. ANTIPASTO SALAD

sweet basil cheesecake

Cook Time: 50 min
Level: Easy
Yield: 4 servings


Ingredients

Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall


Directions

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.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed.

Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated.

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.

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.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

From: foodnetwork.com

Pork Chops with Fennel and Caper Sauce

Cook Time: 30 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoningmeat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

From: foodnetwork.com

Vegetable Rolls with Chili Mayonnaise

Cook Time: 15 min
Level: Easy
Yield: 24 crab rolls

Ingredients

For the Chili Mayonnaise
1/2 cup mayonnaise
1/2 cup Asian chili sauce*
1 tablespoon fresh lemon juice
1 tablespoon fish sauce*
2 cloves garlic, minced
1 tablespoon brown sugar


Directions

For the Vegetable Rolls

1/2 red bell pepper, seeded, cored and cut into thin slices
1/2 yellow bell pepper, seeded, cored and cut into thin slices
1 large carrot, shredded
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
6 rice paper rounds*
6 butter lettuce leaves, ribs removed
1 1/2 cups cooked cellophane noodles or bean threads, cooled*

*Can be found at specialty Asian markets

For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.

For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.


Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.


Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.

From: foodnetwork.com

Israeli Couscous with Apples, Cranberries and Herbs

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Couscous:

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:

1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil


Directions

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.


Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

From: foodnetwork.com