Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli

Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.

This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.

Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.

What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.

Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2

Ingredients:
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below

Directions:

Mix mayo and chopped pickles together and set aside.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. 

Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.

Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. 

To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.

Ina Garten's Creamy Shallot Vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon minced shallot

Giada's Lemon Cumin Chicken

This is the simplest yet tastiest marinade I've tried in a long time. I plan to use it on steak. And salmon. And pretty much anything but horse. Seriously what gives Oklahoma? Lifting the horse slaughter ban? WTH??

Speaking of horses mine's name is Layla and she's the color of a rainstorm. I wish I could pack her in my suitcase when I go out of town along with my dog and DVR player.

But back to the marinade. I haven't been this excited about grilled chicken since I became pregnant. It is SO good. It made me think I was eating something sexy like a bacon double cheeseburger or chili cheese fries instead of lean 'ol boneless skinless chicken breasts.

So there you have it. Magical, transformative, bringing-chicken's-sexy-back marinade.

Lemon-Cumin Chicken

Recipe courtesy Giada De Laurentiis

Marinade:
1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts

Pesto:
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook's Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

Directions:
For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 6 hours or overnight. (Can also be made in a resealable plastic bag.)

For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

Halibut Ceviche with Mango, Avocado, and Tomato

So it's true. You really can toss raw fish with lemon or lime juice, let it hang out in the fridge, and eat it hours later without going to the hospital.

Of course I've eaten ceviche before in restaurants but the idea of making it at home kind of geeked me out. And then Giada, with all three thousand of her white teeth gleaming at me, made it in a recent episode and I knew I had to break down and try it.

It was delicious. Though I will say it was kind of a lot of work for a 'no cook' recipe (full disclosure - anything involving squeezing multiple lemons and limes is a lot of work to me. I have wimpy hands.)

I subbed mango for half of the tomatoes called for and added lime zest to the lemon zest. And I served it on homemade tostadas instead of with chips.

Perfect summer meal when you don't want to 'cook' anything. As long as you've got a citrus press nearby.

Halibut Ceviche with Mango, and Avocado and Tomato

*adapted from Giada DeLaurentiis

Ceviche:

• One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/4 cup fresh lime juice (from 3 to 4 large limes)
• Zest of 1 small lemon
• Zest of 1 small lime
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Salad (to toss ceviche with when ready):

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (from 2 large limes)
• 1 teaspoon agave
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 green onions, pale green and white parts only, finely sliced
• 1 large or 2 small tomatoes, seeded and chopped into 1/2-inch pieces
• 1/2 large ripe mango, peeled and cut into 1/2-inch cubes
• 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
• 1 small jalapeno, finely diced
• 2 tablespoons chopped cilantro or fresh flat-leaf parsley, plus extra for garnish
• 4 store bought tortilla shells or tostada shells, for serving (or to make your own - just brush tortillas lightly with oil, season with salt and bake at 425 for 10 minutes until golden flipping once halfway through) 

Directions:

For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon and lime zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.

For the salad (assemble once the ceviche is ready): In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, mango, avocado, jalapeno and cilantro or parsley. Toss until coated.

Drain the ceviche (discard citrus marinade) and carefully toss with the salad.

Spoon into tortilla shells or tostada shells, garnish with extra green onions or cilantro (or parsley.)

Sausage Stuffed Baked Potatoes with Arugula. Not as weird as it sounds.

When Giada made this a couple of years ago on her show I thought - "Nope."

Granted it's hard to make sausage look pretty, particularly when thrown in a baked potato drowning in marinara. But more than that I just thought the whole idea was messy and weird. Arugula? Tomato Sauce? Sausage? Potato? It reminds me of something a pregnant person would crave after accidentally eating a pot brownie.

But as they say, time changes everything. I ordered her latest book (official cookbook hoarder - HELP!), saw this recipe again and went huh, that looks pretty good actually. Just for the record I'm not pregnant nor do I have a stash of pot brownies lying around. Sadly.

Just to blow your mind a little more, I subbed cottage cheese for the mascarpone because I didn't have any on hand. It sure as hell didn't make it prettier but it passed the husband test and my thighs were grateful for the little switcharoo. I also added a slice of fresh mozzarella to the split potatoes before covering them in sauce (sorry thighs.) The cheese melted like butter giving the sauce a nice little place to get cozy in.

Speaking of the sauce it's pretty dang great on its own and would be delish in a more traditional environment. Like say, pasta.

Cheers to facing our fears. And eating them.

Baked Potatoes with Sausage and Arugula
Lightly adapted from Giada De Laurentiis.
Serves 4.

Ingredients:
3 tablespoons extra-virgin olive oil
1 small onion, diced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
1 1/2 cups tomato-basil or marinara sauce
3 cups baby arugula or basil
freshly grated nutmeg (my addition, out of habit)
1/2 cup mascarpone cheese (4 ounces), at room temperature OR low fat cottage cheese or ricotta
1/2 cup grated Parmesan, or to taste
4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note, below)
4 thin slices of fresh mozzarella cheese, optional
2 tablespoons chopped fresh flat-leaf parsley or basil

Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the onions, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and break up the meat into 1/2-inch pieces with a wooden spoon. Cook until browned and cooked through, 6 to 8 minutes. Add the marinara sauce and arugula (or basil). Stir in a good pinch fresh grated nutmeg. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Add the mascarpone cheese (or cottage cheese or ricotta) and stir until the mixture forms a creamy sauce. Remove from the heat and stir in the Parmesan. Season with salt and pepper.

Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Lay over the slices of mozzarella if using, then spoon the sausage sauce into each potato. Garnish with parsley or basil.

Cook's Note: To bake the potatoes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Using a fork, prick the skins of the potatoes all over. Wrap each potato in foil and bake until tender, about 1 hour. To cook the potatoes in a microwave: Using a fork, prick the skins of the potatoes all over. Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and microwave until soft, 6 to 8 more minutes.

Giada's Winter Minestrone...

Is a misnomer. This soup can and should be eaten year round. It's divine. I don't get to make it as often as I'd like to but only because it takes me a half hour of digging to find the bag of parmesan rinds in my freezer. Usually it ends up having fallen behind a pint of old Blue Bell my husband forgot about. Or a tiny bottle of Tito's, the size of which always makes me wonder, why bother?

Giada's Winter Minestrone
* Giada purees her soup but I like mine chunky. So I don't.

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
1 (3 oz) package cubed pancetta
2 garlic cloves, minced
1 large bunch ('bout a pound) Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, cubed
1 (14 1/2-ounce) can diced tomatoes ( use fire roasted with chiles)
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
lots of fresh grated nutmeg
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; season with salt and pepper and saute for another 10 minutes. Add the tomatoes and rosemary sprig. Go ahead and let 'er simmer another couple minutes.

Finally add the beans, broth, Parmesan cheese rind and nutmeg to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole parsley. Simmer until the beans are heated through - about another 10 minutes. Season with salt and pepper, to taste. Discard Parmesan rind (unless you're me - then hope you get it in your bowl) and rosemary sprig (the leaves will have fallen off of the stem.)

Ladle the soup into bowls and serve with toasted french bread drizzled with olive oil.

Salmon over Shallot and Blue Cheese Grits with Balsamic Glaze

I didn't expect to love this combination so much. It may be my new favorite. Reducing balsamic vinegar is like trying to raise a child from start to finish in 15 minutes. If you leave it alone for half a second, it will scorch and become unusable so keep a watchful eye. The upside is when reduced correctly and poured over the blue cheese grits and salmon, it is pure magic.

Salmon with Balsamic Glaze over Shallot and Blue Cheese Grits
Serves 4.

Glaze, via Giada Delaurentiis:
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. DO NOT LEAVE IT ALONE AS IT CAN BURN AND BECOME A STICKY, RUINED MESS IN SECOND. Set aside to cool for 5 minutes.

Shallot and Blue Cheese Grits:
2 TB butter
1/2 cup chopped shallots
3 cups low sodium chicken stock
3/4 cup quick grits
1/2 cup packed blue cheese
2 TB Parmesan
2 oz cream cheese
1 teaspoon dried oregano
Fresh thyme, from 3 stalks
Salt and pepper

In a medium lidded pot, melt the butter over medium heat. Add the shallots, sauteing for 5 minutes or just until softened and becoming pink. Stir in the chicken stock and bring to a rolling boil. Once boiling, stir in the grits. Reduce the heat to a simmer and let cook, stirring every so often for 7-8 minutes until the grits have cooked and absorbed the liquid. Reduce the heat to low if not already on low, and stir in the blue cheese, parmesan, cream cheese, oregano and thyme. Once melted in and blended, season with salt and pepper to taste.

Salmon:
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

To serve, add grits to a plate to make a 'bed' for the salmon. Add the salmon over the top and drizzle with the glaze letting the grits absorb the excess. Garnish with fresh thyme sprigs.

Lemony Grilled Chicken with Avocado and Orange Salsa

I've been very inconsistent lately. A bad blogger. Boo on me. There are many reasons for this (work, planning vacation, True Blood reruns) but the honest to God's truth is I've been striking out in the kitchen. Does this ever happen to you? I mean I've definitely had my share of duds on the stove top but not a whole string of them in a row. I was going to share some of these culinary disasters but decided not to. Life's too short to waste lamenting crap recipes.

This is the recipe that helped me get my groove back. The 'salsa' is heavily borrowed/inspired by one of Giada's and it was originally meant to be served over fish (the fish at the Randall's fish counter terrified me so I made a last minute decision to switch to chicken.) I actually loved the salsa with chicken but while we were eating, Kris leaned over to say how amazing he thought it was and then, in a trying-to-be-casual manner politely suggested it might be even better over fish. Okay Giada. Okay.

Coriander Scented Grilled Chicken with Avocado and Orange Salsa

Chicken and Marinade:
2 boneless skinless chicken breasts
2 bay leaves
1/2 teaspoon coriander
dash of garlic powder
juice of 1 lemon, plus the roughly chopped spent lemon
2 tablespoons olive oil
healthy pinch salt and pepper

Combine bay leaves, coriander, garlic powder, lemon juice and chopped up remains, olive oil, salt and pepper in a large ziploc. Mix to combine then add the chicken. Refrigerate for 8 hours, flipping over halfway through.

Remove from fridge half an hour before grilling.

Prepare a stovetop or gas grill by oiling grates, then turning to medium heat. Once hot, remove the chicken from the marinade, shaking off excess and add to the grill. Grill for 4 minutes (or until grill marks appear) then carefully flip over. Season with salt and pepper and continue grilling the second side for 5 minutes or so until cooked through.

Let rest for five minutes, then serve with the salsa spooned over and rice as a side dish (you can doll up the rice with chopped green onion, red onion, cilantro, etc.)

Avocado and Orange Salsa:
zest of 1 orange
zest and juice of 1 large lemon
2 oranges, peeled and segmented
1/4 teaspoon red pepper flakes
1/4 cup chopped cilantro
1/4 cup minced flat leaf parsley
1 scallion, chopped
2-3 teaspoons capers, rinsed
1 avocado, cut into chunks
2 tablespoons olive oil
salt and pepper, to taste

Combine all gently together in a medium bowl. Serve over grilled chicken OR fish. Serve with rice if desired.

The New York Madame (New York Strip with a Fried Egg and Goat Cheese)

This is what happens when I skip lunch. I didn't intend to skip lunch (after all, this is me we're talking about.) It just happened. We went out to run a few errands and ended up staying out all day. I kept thinking we'd make it back in time for me to heat up some roasted tomato soup but by the time we got home it was dinner. And I was starving.

Now that I've justified this somewhat over-the-top-man-feast, I feel slightly better. Oh wait - did I mention I served it with fried onion rings and garlicky sauteed collard greens? Hmm. I should really go and exercise. But not before I tell you that my husband declared this his favorite meal of all time. I also have to mention that I can't help eating it without singing the lyrics to "Big Poppa" - "A t-bone steak, cheese, eggs and Welch's Grape..."

Forgive me - I'm a child of the 90's. RIP Biggie!

The New York Madame (New York Strips with a Fried Egg and Goat Cheese)
* Heavily inspired by/subconsciously lifted from Giada DeLaurentiis.
* Serves 2 very hungry people who may or may not have skipped lunch.

Ingredients:
2 NY strips with plenty of marbling around the edges
mustard powder
fennel seeds
fresh thyme
ground nutmeg
salt and pepper
2 eggs
2 oz goat cheese, divided
fresh chopped herbs - cilantro and basil, or flat leaf parsley

Instructions:
Pull your steaks out a half hour before you're ready to grill them. Season them on both sides with liberal amounts of mustard powder, fennel seeds, fresh thyme leaves, and just a teensy pinch of nutmeg. Cover with plastic wrap and let come to room temp for about 20-25 minutes.

Preheat the oven to 400. Add about a teaspoon of olive oil to a large rimmed skillet and put over medium high heat, letting heat through and tilting to coat the bottom of the pan (you just need a thin layer.)

Season the steaks on both sides with fresh cracked pepper and kosher or sea salt. Add to the pan and let sear - not touching them - for 3-4 minutes until you have good browning and the steaks lift easily (release from the pan) when you try and pick them up with tongs. Flip and cook another 3 minutes or until you have equally grand bronzing, then carefully and quickly transfer to a greased rimmed baking sheet. Bake in the oven for 6-8 minutes (less for medium rare, longer for medium well, depending on the thickness of your steaks.)

While the steaks bake in the oven, remove the goat cheese from the fridge and set aside. Pour off all the excess oil from the pan you seared the steaks in but enough to leave a thin coat and put back over medium heat (you can also give a spritz of nonstick spray to ensure the eggs don't stick.) Carefully crack the eggs into the pan, giving each its own space, and fry for about 2-3 minutes, until just sunny side up and fried only on the bottom. You want to cook the eggs less than you would for your usual sunny side up eggs, only because you're going to put them on top of hot steaks and they'll continue to cook because of this. Also you want your yolks runny here - that's the beauty of it - and once they're cooked - there's no more golden liquid to be had.

Take the pan off the heat and set the eggs aside while you retrieve the steaks.

Pull the steaks from the oven, cover loosely with foil, and let rest for 5 minutes. Remove the foil and smear with goat cheese - about an ounce per steak or to taste, then cover each with a sunny side up egg. Sprinkle the egg with salt and pepper, then top the entire 'madame' with fresh minced herbs - any kind you like. Basil, parsley, and/or cilantro are wonderful here.

Eat up!

Meaty yet Meatless Pasta with Parmesan and Pine Nuts

Well it's almost that time of year again. The time of year that makes me want to hide in the closet with a pack of Oreos (I keep some there for emergencies next to a box of unfortunate looking boots I bought one night while sipping and clicking online...)

Anyway, you know the time of year I'm talking about - the dreaded penance time for all the celebrating we've been doing. That said, I rarely manage to do any serious boot camping or calorie counting after the holidays. Instead I like to tell myself that eating more veg and less sweets makes for a saner, more realistic approach. So I dig through my archives and pull out recipes like this one - an oldie but a goodie from Giada.

I have to admit on the surface it's a pasta only a mother could love. The color is a bit like wet clay and there's not much you can do to dress it up. But it's (reasonably) healthy, fairly quick, and so easy a caveman could do it. Plus it's got a feisty little kick to it which I love. The last thing I'll say about it is even though it has eggplant in the sauce, non eggplant lovers would never know it's there. The overall taste is undefinable yet delicious. Rich and hearty like a meat sauce yet much, much lighter.

Me likey.

PS - the beautiful bowl above was a Christmas gift from my mom and stepdad. It's so beautiful I want to curl up and sleep in it!

Meaty yet Meatless Pasta with Parmesan and Pine Nuts
*Use more eggplant than you think is necessary. For instance I used 3 large (long, rather) Japanese eggplant thinking it would be WAY too much and it wasn't. A good rule of thumb is to take out your largest roasting pan and load it up.
* Don't forget to reserve as much pasta water as the recipe says - you'd be surprised by how thick the veggie mixture can get.

Ingredients:
1 large regular eggplant, cut into 1-inch cubes (or 3-4 long thin, Japanese style eggplant)
1 pint cherry tomatoes
1 clove of garlic, whole but peeled
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, plus extra for sprinkling over
1/4 cup toasted pine nuts
1 pound rigatoni pasta or spiral or penne pasta
small handful of fresh basil leaves
3 tablespoons lemon flavored olive oil (if you don't have any use regular extra virgin olive oil and add in the zest of a whole lemon)
3/4 cup grated Parmesan, plus extra for sprinkling over each portion

Directions:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper (you don't have to do this - just helps with cleanup.)

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden but not charred, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 4 minutes. Remove from the oven and reserve.

Meanwhile, 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 into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the basil and lemon extra-virgin olive oil (or plain EV olive oil and lemon zest if substituting.) Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve along with any additional parm you like and/or freshly torn basil

Giada's Christmas Pot Roast (Stracotto) with Porcini Mushrooms

When I saw Giada's hour long Christmas special recently, a pang of disappointment hit me. Every recipe was one she'd made before on Everyday Italian! I got over it though and before I knew it I was in my kitchen making her Straccato - a boneless chuck roast with Porcini Mushrooms and Onions.

I thought I hated pot roast until I made this - I can't even tell you how good it is. In fact I'll now try and refer to it by its Italian name as 'pot roast' is just too drab for something this exciting and delicious. I will admit that after straining the fat from the gravy and blending it, it initially tasted like a salt block. But don't worry your pretty little heads. A splash or two of water, a good glug of brandy, and a handful of fresh herbs turn into Jesus juice. Amen.

I also made the classic parmesan polenta to go with it. If there are any two things on this earth more meant to be together I'd like to know what they are. I for one, vote pot roast and polenta as couple of the year.

In hindsight I'm so glad Giada pulled out this oldie but goodie. Otherwise I might have never made it!

* Meat and Potatoes Foodie Tip - resist the urge to season the onions and sauce throughout the cooking process. If you add too much salt in a sauce before you boil it down or before it cooks for a long time, it will become overly salty and you won't be able to eat it. Just season the beef before searing and hold off adding any more salt until you've tasted it at the end (I didn't need any - in fact I had to desalt it a little!)

Pot Roast (Stracotto) with Porcini Mushrooms
* Lightly adapted from Giada deLaurentiis
* recipe halved to serve 6 or so people

Ingredients:
1 (2.5-3 pound) Boneless Beef Chuck Roast
1 Tablespoon olive oil
Kosher salt and pepper, for seasoning
1 Onion, chopped
3 Garlic cloves, roughly chopped
3/4 cup dry red wine
1 (14 oz) can of low sodium beef broth, divided
1/2 oz (I use a little more) Dried Porcini mushrooms
2 nice sized sprigs of fresh thyme
a nice handful of fresh chopped herbs, I prefer basil and flat leaf parsley
Glug of brandy
Water, for thinning the gravy (about half a can if re-using the beef broth can)

Instructions:
Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Really let it brown though - you want a nice crust here! Remove the beef and set aside.

Reduce the heat to medium. Add the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and raise the heat so that it begins to boil, craping up the brown bits that cling to the bottom of the pan with a wooden spoon. Let bubble away for a minute, then stir in the broth, one of the thyme sprigs and mushrooms. Return the beef to the pot and bring the liquid to a boil if not already doing so. Cover the pot and transfer to the oven. Cook for one hour, then using tongs, carefully flip the meat to the other side. Add the rest of the can of broth, cover and cook for another hour. At this point, turn the oven to 300 and cook for another hour (or longer if you aren't ready to it), checking on it once or twice to be sure the bottom isn't drying out (add a little water if so.)

Remove from the oven. Carefully remove the meat from the pot (I used two giant spatulas) - the meat should be tender and falling apart at this point which makes it difficult to transport. Put it on a holding plate or tray, lightly covered with foil as you make the gravy.

Meanwhile, spoon any excess fat off the top of the pan juices (it's the glossy, clear stuff sitting on top, not the darker, flavorful juice underneath.) Carefully transfer the defatted gravy to the blender. Add about half a can's worth of water (recycling the beef broth can), a glug or two of brandy, and a fistful of fresh herbs (basil and flat leaf parsley plus the last sprig of thyme.)

Blend until smooth and taste for seasoning. If it's a little blah, add some salt. If it's too salty, add a little more water and/or brandy, blend, and try again. The beauty about gravy is it's almost always fixable (as long as you haven't been salting all the way through!)

Once satisfied, add the gravy to a small/medium saucepan and reheat (do not boil!) on low JUST until warm.

Cut the beef into 1-inch slices against the grain and place on a platter (I like to remove any 'weird' fatty bits from the meat before serving but you don't have to.) Spoon some of the sauce over the meat and serve the remaining sauce on the side. Sprinkle leftover herbs on top and serve.

Spaghetti with Black Pepper, Pecorino and Butter

Why oh why did I not know about this recipe when I was just starting out in the kitchen? You literally dump everything into a bowl and stir and minutes later you have what I think is one of the best pastas on earth. I added nutmeg and toasted walnuts for texture and crossed my fingers and toes while my husband took a bite hoping he wouldn't notice it was the third night in a row there was no meat on the table (he didn't.)

This recipe is perfect for this time of year when we're so busy making food for holiday feasts and parties that we sometimes forget to feed ourselves. I particularly love the fact that it has greens in it - no need for a salad!

Spaghetti with Butter, Pecorino, Black Pepper, and Arugula
* Adapted from Giada DeLaurentiis (Spagaeeeeeetti Queen)
* You can use all arugula or flip the arugula to basil ratio to basil if you like

Ingredients:
Sea Salt or Kosher salt
1 box (13.25 oz) thin whole wheat spaghetti (I used Barilla)
3 tablespoons butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Pinch fresh ground nutmeg
1/2 cup reserved pasta water
1 cup coarsely chopped arugula
1/2 cup basil leaves (tear any large ones in half)
1/4 cup toasted walnut pieces
Olive oil for drizzling over just before serving

Directions:
Fill your biggest pot with water and put it over high heat with the lid on. Once boiling add a handful of sea or kosher salt. Let return to a boil then add your pasta, stirring in with a wooden spoon. Cook for about 8 minutes - just until al dente. Be sure to reserve at least 1/2 cup of pasta water before you drain it. Meanwhile, add the softened butter to a large pasta bowl. Stir in the Pecorino, pepper, and nutmeg until well blended. Add the drained pasta to the butter mixture and stir. Slowly stir in the reserved pasta water - a little at a time until it the consistency is to your liking. Stir in the arugula, basil, and walnuts. Taste for salt, adding more if necessary. Serve warm with a drizzle of olive oil over each serving.

Pasta Ponza Plus Pine Nuts (try saying that three times!)

Giada's newest show - Giada at Home - has failed to wow me. Too many sandwiches. Too many rehashed recipes from her previous shows. Too many sweets.

But now and then, she'll kick out a gem that reminds me why I fell in love with her in the first place. This time it's 'Pasta Ponza' which she made on an episode recently with her Aunt Raffi (she is the rambunctious fly in the ointment of Giada's anal-retentivess - the two are hilarious together.)

Pasta Ponza includes many of the basic pasta ingredients but is slightly unique in its preparation. You first start by roasting a boatload of cherry tomatoes (which are gorgeous right now!) with a coating of seasoned bread crumbs over them to form a crust. I added two cloves of garlic for more flavor and a pinch of red pepper flakes. You then tumble them into a big bowl of cooked pasta, Pecorino, and capers. Toasted pine nuts help round out the tartness from the salty capers and roasted chicken officially make it dinner for the men in your life.

While other pasta recipes are comforting and filling with their simple, familiar flavors - this one is loud and in your face. And don't be disappointed when that breading 'crust' goes melting into the warm pasta, losing its crunch. It simply takes on a different character, still adding to the character of the dish but in a subtler, more velvety way. (I'm convinced it helps all of the ingredients gel and like each other more like, edible ingredient glue.)

By the way - I'm dying to know who's seen Julie and Julia and what you thought of it!!!

Pasta Ponza (plus Pine Nuts and Chicken)
Adapted from Giada DeLaurentiis

Ingredients:
Cooking spray to oil an 8x12 glass or ceramic baking dish
4 pints cherry tomatoes (ideally a combination of red and yellow, and organic, washed and de-stemmed)
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 heaping tablespoons capers, rinsed and drained
3 tablespoons extra-virgin olive oil
1/2 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 cup Pecorino Romano cheese, grated, plus extra for topping off individual bowls
3/4 cup roasted or Rotisserie chicken, skinned and deboned, cut into bite-sized chunks
1/4 cup toasted pine nuts
1/4 cup chopped fresh flat-leaf parsley

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Place the tomatoes, minced garlic, 1 tablespoon olive oil, 1/2 tablespoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with another tablespoon of olive oil, cover the top with aluminum foil, and put in the oven to bake for 45 minutes. Remove the foil, then return to the oven for 15-20 minutes, just until the top is golden brown. Cool for 5 minutes.

In the second stage (de-foil) of the tomatoes cooking, heat a large pot of water to a boil over high heat. Add a handful (yes - a handful) of kosher or sea salt, stirring in, then letting rise back to a boil Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. You'll want it even more al dente than you normally do (i.e. less cooked) as the addition of all the liquid from the tomatoes will continue to break the pasta down, and soggy pasta is sad pasta:(

Once JUST al dente, transfer the pasta to a large serving bowl, using a spider or slotted spoon (be sure to reserve about 1/2 cup of the pasta water.)

Immediately stir in the final tablespoon of olive oil, then add the cheese and toss well, so that it begins to 'stick' to the pasta. Spoon the tomato mixture onto the pasta, carefully stirring it in. Add a little pasta water, to help everything meld (about 1/4 to 1/2 a cup), then stir in the chicken. Season with salt and pepper, to taste (you probably need only 1/2 teaspoon of sea salt, if that, with all the salt from the pre-seasoning and capers, but this is highly individual.) Finally stir in the toasted pine nuts and chopped parsley and serve immediately, with additional grated cheese over each bowlful.