Tag Archives for Giada

Dinner: Grown-up Fish Sticks

This recipe is a bit of a success story. Prior to this dish, I couldn’t get my boyfriend to like the taste of salmon. It is truly a super food – full of antioxidants and healthy fats – but it has to be the right kind to reap the benefits. And it can err on the fishy side, taste-wise. This recipe is a riff on the humble fish sticks that we all grew up eating. Rather than deep-fried haddock, however, fresh salmon is doused in buttermilk, then breaded in parmesan. Farm-raised salmon is often full of mercury so buy sockeye if you can find it – that’s what I used for this recipe and, thankfully, my boyfriend loved it. I also served it alongside some tartar sauce – just combine yogurt, mayonnaise (or veganaise), parsley, dijon mustard and lemon juice.

Parmesan Fish Sticks
recipe via Giada de Laurentiis’ Family Dinners

1 cup buttermilk
1 18-ounce piece of sockeye salmon, skin removed
1/2 cup all-purpose flour
2 eggs
1 cup Italian-style bread crumbs
1 cup shredded parmesan cheese
salt
pepper
olive oil

1. Preheat oven to 450 degrees.
2. Slice salmon into 2 1/2 inch long strips (or to whatever size you prefer your fish sticks)
3. Place salmon in a bowl with buttermilk and soak in the refridgerator for at least 1 hour.
Set up you dredging station: one bowl of flour, one bowl of eggs (beaten) with salt and pepper, and one bowl of the breadcrumbs and parmesan cheese mixed together.
4. Remove fish from the buttermilk and dredge in each of your bowls (flour, eggs, then parmesan breadcrumbs) and place on a cookie sheet.
5. Drizzle fish sticks with olive oil and bake at 450 for 15 to 20 minutes.

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Dinner: Tortellini Soup with Swiss Chard, White Beans and Pancetta

I made this soup a couple of weeks ago, when my boyfriend was feeling under the weather. It’s a fantastic dish for a number of reasons. It’s very simple, it’s healthy and the beans and pasta make it more substantial than a typical broth-based soup. It’s an easy meal to fix on a weeknight but the added pancetta means it’s fit for company.

Tortellini Soup with Swiss Chard, White Beans and Pancetta
adapted from Everyday Pasta

3 T. olive oil
4 oz. pancetta, chopped
1 medium onion, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1  15-ounce can of cannellini beans, rinsed and drained
4 c. arugula, washed
6 c. low-sodium chicken broth
1  9-ounce package cheese tortellini, fresh or frozen
1/8 t. freshly ground black pepper

1. In a large, heavy soup pot, heat the olive oil over medium-high heat.  Add the pancetta, onion, carrot and garlic.  Cook until the pancetta is crisp, about 5 minutes, stirring occasionally.  Add the beans, arugula, and broth.

2. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer.  Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender.  Season with pepper and serve.

Dinner: Linguine with tuna & marinara sauce

Some things are just a hundred times better when made from scratch – including whipped cream, ice cream and marinara sauce. Last week, I made a big batch of homemade marinara, full of carrots, celery and tomatoes with some bay leaf for flavor. A couple days later, I added it to a pot of shallots, rosemary, tuna (I used yellowfin tuna packed in olive oil – it is a million times better than the albacore, water-packed variety, trust me), parsley, lemon zest and capers. Served piping hot over a pile of linguine, it was one of the the more delicious weeknight meals I’ve made in a while.

Basic Marinara Sauce

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery ribs, finely chopped
2 carrots, peeled and finely chopped
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 (32-oz.) cans crushed tomatoes
2 dried bay leaves

1. In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 tsp each salt and pepper. Cook until all the vegetables are soft, about 10 minutes.

2. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Taste, and adjust seasonings.

Tuna and marinara sauce with linguine

3 cups Marinara sauce
2 (6-oz) cans tuna packed in oil, drained (get the good stuff if you can find it)
1 Tbsp. drained capers
1 tsp. grated lemon zest (about half a lemon)
1 Tbsp. chopped fresh flat-leaf parsley
1/2 tsp. each salt and pepper, plus more to taste
1 lb. pasta of choice (rigatoni or large shells work well)
Freshly grated parmesan cheese (optional)
1 tsp shallots, rosemary (optional)

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite.
Meanwhile, combine the tomato sauce, tuna, capers, and lemon zest in a heavy large skillet. (If you opt to add shallots and rosemary, as I did, add those to the skillet first thing, so they can infuse the sauce with some additional flavor.) Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.

2. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve. If you’re in the mood, dust with some parmesan.

Dinner: Pork chops with fennel and capers

After making a visit to the Gourmet Grouper last week, I came away with two beautiful pork chops (they were labeled “the Kobe beef of pork chops,” so I figured they must be pretty darn good.) I had never made pork chops prior to making this recipe, but I could probably eat this dish every day of my life. It was insanely good. The best part? It only uses one pan and takes under thirty minutes but, because of “fancy” ingredients like fennel and capers, it seems like it took hours to prepare.

Pork Chops with Fennel and Capers
recipe adapted from Giada’s Kitchen

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
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

1. 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.

2. 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.

3. 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.

Dinner: Shrimp with linguine & lemon oil

First off, before I get to my recipe, I have to fill you in on a new gourmet grocery in Atlantic Beach. I happened to be driving by when I spotted it and immediately pulled over. I will definitely be going back. The Gourmet Grouper, located at the corner of Atlantic Blvd. and 3rd Street, near Peterbrooke, has a small selection, but it is very well-edited: fresh fish, local meats (very high quality) and gourmet cheeses. They also have several freshly-made soups and side items and even bread from The French Pantry (The French Pantry is sort of a Jacksonville secret – if you haven’t gone, go the first chance you get – but be warned, the line is out the door every single day!) I got some fresh Mayport shrimp (the owner kindly peeled and de-veined it for me) and some pork chops (recipe to come.) Of course, I also picked up a fresh baguette and some really insanely delicious ice cream, which is packed full of protein and lower in fat than the typical store brands.

Back to the food…this is a great, simple, summer dish that has lots of lemony flavor and really benefits from the addition of fresh, peppery arugula. If you’re lucky enough to live near the beach, make sure and use fresh, locally-caught shrimp.

For the lemon oil:

1/4 cup extra-virgin olive oil
1 lemon, zested

For the pasta:

1 pound linguine pasta (we use whole wheat)
1 tablespoon olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups) (we omitted)
1/4 cup chopped fresh flat-leaf parsley

For the lemon oil:

Combine the olive oil and the lemon zest in a small bowl and reserve.

For the pasta:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

2. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine.

3. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Dinner: Swordfish + spaghetti with citrus pesto

After nearly a week of eating nothing but soup, I needed something with substance and flavor. I recently bought another Giada de Laurentiis cookbook (found it for $3 at an estate sale) to add to my collection, and have been itching to try this recipe since. It did not disappoint. I love swordfish – it’s a mild, but very meaty fish, sort of a mix of tuna and halibut – and its mild flavor perfectly complemented the citrus pesto that went on the spaghetti.

Swordfish with Spaghetti and Citrus Pesto
(recipe adapted from Giada’s Everyday Pasta)

Citrus Pesto:
1 pound spaghetti
1 bunch fresh basil, about 3 cups leaves
1/2 cup toasted pine nuts
1 clove garlic
1 lemon, zest grated and juiced
1 orange, zest grated and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan

Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

2. Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

3. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

4. Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

Dinner: Best ever sirloin steak + grilled, stuffed portobellos

I should preface this post by saying I am not a big meat-eater. In fact, I ate no meat, except for fish, for over ten years of my life. As of July (when my meat-eating boyfriend moved to Florida) I eat meat – but only occasionally, and only organic (if you’ve seen Food Inc. you probably only eat organic, also.) Even so, I usually eat veggie-based meals, save for maybe two nights a week, which are generally devoted to chicken or fish. But this week, my boyfriend requested steaks, so we picked up some sirloins from Publix’s Greenwise section to celebrate grilling season.

Rather than cook from a recipe, I devised my own sort of “rub” for the steaks, based on what I had in the kitchen – but I’m telling you, this stuff was really, really good. I marinated the sirloins early on in the day, so they would be nice and tender later in the evening. We cooked them for about five minutes per side, but this will vary according to the size of your steak.

Here’s what I put in my rub, but I didn’t use any measurements: basil-infused olive oil, truffle salt, freshly-ground black pepper, smoked pimenton, freshly chopped rosemary, thyme and garlic, and a dash of worchestire sauce. I basically just threw everything on the steaks, then rubbed it in on all sides. I let them sit for about thirty minutes at room temp before throwing them on the grill.

This was, by far, the best steak I have ever cooked.

To go along with the steaks, we grilled some meaty portabello mushrooms, which are essentially stuffed with Caprese salad (or bruschetta topping.) This would make a great vegetarian entree, with some pasta or couscous. Giada’s recipe calls for fresh basil but, since I had none, I used chopped rosemary.

Stuffed portobellos

slightly adapted from Giada’s Family Dinners

2 tablespoons basil-flavored olive oil, plus some for mushrooms
2 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
2 cloves garlic, minced
2 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
4 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
a teaspoon or two chopped rosemary leaves

1.Prepare the grill over medium-high heat.

2. Drizzle some olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

3. Meanwhile, whisk the basil olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and rosemary and toss to coat. Season the tomato salad, to taste, with salt and pepper.

4. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms and serve.