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Category Archives: Giada De Laurentiis

Frittata with Asparagus, Tomato, and Fontina Cheese

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Let’s jump for joy.  Not only is the week half over, but it’s also time for a new frittata.  I swear, every time I make a frittata I wonder why I don’t make them more often.

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Melt some butter with some olive oil and sauté the asparagus for a few minutes.

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Add the tomatoes for a few more minutes.  Next time I will use halved cherry tomatoes instead.

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Time to go for the gold:  add the eggs.  Don’t forget the S&P, and maybe a teeny bit of heavy cream.

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Cut some fontina into cubes and drop on top.

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Turn the heat down to medium-low, top with a lid, and don’t touch it for two minutes.  Then put it under the broiler for four, but keep an eye on it.

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That gooey cheese is the best part.

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Giada’s book says that this is six side dish servings, which of course means that I cut it into four and ate it for dinner.   This recipe says that it’s 200 calories a serving, based on six, so I guess I did all right.

Eat Well and Savor.

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Roasted Baby Potatoes

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With Herbs and Garlic.

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Not much of a story to tell here.  It does get pretty exciting when you have to choose between herbes de Provence or Italian seasoning.  Considering this is a Giada recipe I feel a little guilty that I chose the French option.

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Toss with olive oil and bake for an hour at 400.  Give them a little stir once in a while.   Crispy on the outside and creamy on the inside.

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Don’t be jealous of my little meat and three.  What’s that you say?  You don’t know what a meat and three is?  Neither did I, until recently.  I like to say that I was a Southern Belle in a past life, but I missed out on this phenomenon:  some restaurants in the South you pick your meat and then three sides.

I know, my meat selection is pathetic.  I’ve been on a little bit of late-summer hot dog kick.

Eat Well and Savor.

Affogato

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I know.  This is supposed to be vanilla ice cream, but Giada is a bad influence.  She loves chocolate.  Personally, I wouldn’t turn down chocolate, but it’s not my go-to ice cream flavor.

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This version of the Italian dessert just might change my mind.  It’s actually chocolate gelato with espresso and a dollop of Cool Whip.  I’m sure many Italians are cringing right now, but if I have Cool Whip in the fridge I just can’t bring myself to go the extra mile with the heavy cream and the mixer.

Eat Well and Savor

Steak Florentine

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Where has this steak been all of my life?

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I didn’t take any other pictures; mostly because I didn’t need to.   Truth be told, the sangria had already kicked in.

Even though Giada put this in her book — and I’m grateful that she did — I can’t quite bring myself to call this a recipe.  But I’m going to tell you how to make it anyway.

Rub your T-bone with some garlic.  (Sorry if that sounds dirty.)  Sprinkle it with salt and pepper and grill until cooked to the desired doneness.  While the steak rests sprinkle with lemon juice and olive oil.    Have your knife and fork ready.

Eat Well and Savor.

 

 

Vegetarian Lasagna

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Pay no attention to that extra sauce on the top.  I have sauce issues.

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Let’s start at the beginning:

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It gets better:

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Don’t stop there:

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At this point I obviously got caught up in assembly, because I stopped taking pictures.

This recipe from Giada can be made individually too.  The first layer is white beans and spinach, then the second layer is the chopped up veggies, and then the top is everybody’s favorite: cheese.

In my opinion, GDL deserves props for this move:

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Little bits of butter on top of the cheese.

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Hopefully you have a vegetarian friend to share this with, and if she’s willing to take home a piece in a Cool Whip container that would be cool too.

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Eat Well and Savor.

 

 

 

 

Simple Bolognese

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Move along.  Nothing to see here.

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This is just an ordinary dish of pasta.  Nothing fancy in this sauce.

Jake asked me what was for dinner tonight.  I told him spaghetti Bolognese.  He said, have we had that before?  That Italian word threw him.  I informed him that it’s just meat sauce.

Actually, this is one of those standard 20 meals that my mom made throughout my childhood.  Of course in today’s version I didn’t have to sit at the table forever and pick out all the onions.   Disclosure:  I’m all for that style of parenting.

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Anyway, back to the sauce.  I’m pretty sure my mother’s version didn’t have celery in it.  Again, not criticizing, just saying.

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I love this whole stir-the-cheese-right-into-the-pot thing going on here.   As a kid we used American cheese singles and it still sounds good to me.

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Is it wrong that I used a Ritz cracker to do my taste test?  If so, it’s probably a big deal that I actually did it twice so I could get the picture.

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This recipe is from Giada and Everyday Italian and it doesn’t disappoint.

Eat Well and Savor.

Frittata with Potato and Prosciutto

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Why don’t I make frittatas every weekend?

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Giada has this recipe in the antipasti section of Everyday Italian.  In my book — that I will never write — frittata belongs in the brunch aisle.

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Brown some potatoes with onion and add the rest:  basil, Parmesan, prosciutto, and eggs whisked with whipping cream to make them light and fluffy.

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This version of the recipe turns it into a sandwich.  What a great idea.

Eat Well and Savor.