Giada at Home

During this month of July, Giada de Laurentiis is currently in the middle of taping upcoming fall episodes for her Food Network viewer favorite show – Giada at Home.

As I have stated before, one of my favorite things to do on a Saturday morning is to enjoy relaxing with a cup of tea while taking in a few new ideas from the culinary experts such as Ina Garten of Barefoot Contessa, Anne Burrell of Secrets of a Restaurant Chef and most certainly Giada’s show is among them as well. One of the concepts that always impressed me about her new locale for taping of the show was the view behind her as she cooked.  It was always my understanding that it was her own home that she was now finally cooking in, but I was intrigued to find out that she tapes in two places (a rented house and a studio) and not in her residence. 

Upon learning this fact, I wanted to see what her actual kitchen looked like and thanks to Architectural Digest’s December 2008 issue, I found out.

About two years before their daughter Jade came into their lives, Giada and her husband Todd Thompson decided to start from the ground up and completely rebuild what was once a 1,600 square-foot residence in the Pacific Palisades area of Los Angeles into a more contemporary home with twice the space.  With the help of architect Peter Cohen, the couple’s dream home become their reality.

To read the entire article, learn about products that are shown in each of the rooms and discover even more detail about this talented couple (Thompson is a designer for Anthropologie – thus the reason why Giada repeatedly models perfectly tailored clothing regularly from this beautiful brand) click here.

Delizioso!

It is a very rare occasion that I’m not in the mood for pasta, and last Thursday was no exception.  Collecting recipes I find online or while I’m watching Food Network is something I do quite often, but finding time to try all of them is unfortunately more difficult.  Last week though, I was able to give two recipes a try that I have been anxious to taste.

To my thrill, both recipes will forever be printed off and kept in my collection of recipes.  Delicious and filling, and all in all, quite simple considering the main dish required meatballs made from scratch.

The first recipe was Giada de Laurentiis’ family’s enhance version of the traditional spaghetti and meatballs – Bucatini All’amatriciana with Spicy Smoked Mozzarella Meatballs.  Don’t let the spicy terminology scare you away.  This comes by way of red pepper flakes which you can add more of or eliminate all together depending on your preference.  I simply stuck to the recipe, and I felt there was just enough spice to add flavor, but not too much that might knock you backwards.  The time it took from start to finish was between thirty to forty-five minutes which was impressive considering meatballs were involved. (can you tell I previously was not a fan of making meatballs?)

The key ingredients in my opinion:

*bucatini pasta - I found this particular type of pasta at a specialty Italian grocery store – Cugini’s, but I know you can find them at Whole Foods as well.  It soaks up so much more sauce than a traditional spaghetti pasta and seems to allow much more flavor to each bite.

*pecorino romano cheese – this additional ingredient to the sauce adds an extra flavor and creaminess that to me was delicious.

*smoked mozzarella – placing a cube of mozzarella in each meatball – genius!  Why have I never attempted this?  Next time I am going to try traditional mozzarella to see if I notice a significant difference, but regardless, this cheesy goodness is a treat to find upon savoring the meatballs.

Food Network

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Ingredients:

All'Amatriciana Sauce:

• 2 tablespoons olive oil
• 6 ounces pancetta, diced
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• Pinch crushed red pepper flakes
• 1 (14-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/2 cup grated Pecorino Romano

Meatballs:

• 1 small (6-ounce) onion, grated
• 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
• 2/3 cup grated Parmesan cheese, plus 1/4 cup
• 1/3 cup Italian-style bread crumbs
• 1 large egg
• 2 tablespoons ketchup
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 8 ounces ground beef
• 8 ounces ground veal
• 2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
• 1 pound bucatini or other long pasta

Directions

1. For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.

2. For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

3. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.

4. 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 and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

And a traditional Italian feast would not be complete without garlic bread.  Ina Garten, the Barefoot Contessa, demonstrated a quick, yet fresh and delicious recipe on her Food Network show Back to Basics: Barefoot Contessa recently that immediately caught my attention.  And, as always, it did not disappoint.  The next time you are thinking about quickly picking up a loaf at the grocery store, just pick up a few ingredients instead, and in only ten minutes you will have your veryown  Ciabatta Garlic Bread.  The flavor and fresh taste of herbs and, oh of course, butter, will far surpass anything pre-concocted at the store.

Handle The Heat

Garlic Ciabatta Bread

Ingredients

• 6 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 tablespoons unsalted butter

Directions

1. Preheat the oven to 350 degrees F.

2. Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.

3. Heat the olive oil in a medium sauté pan and add the garlic mixture. Remove the pan from the heat.

4. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.

5. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

Both recipes made for a delicious evening in that took much less time than I expected which was very much appreciated.

Hopefully your week has been going smoothly and, guess what?  Believe it or not, the weekend is only one day away; you’re almost there.  Have a wonderful treasured Thursday.  Bon Appétit!