Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California s abundant seasonal fruits and vegetables. "Giada at Home" presents recipes from both traditions, all with Giada s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.
No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes what she cooks when setting up a feast on her back patio for everyone on weekend mornings from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd s favorite pancetta-studded waffles scented with cinnamon.
No matter which recipe you choose classic or contemporary "Giada at Home" makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.
GIADA DE LAURENTIIS is the Emmy-winning star of Food Network s "Everyday Italian, Giada's Weekend Getaways, "and" Giada at Home; "a contributing correspondent for NBC s "Today"; and the author of four "New York Times" bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade."
This item is Non-Returnable.
- ISBN-13: 9780307451019
- ISBN-10: 0307451011
- Publisher: Clarkson Potter Publishers
- Publish Date: March 2010
- Page Count: 240
- Dimensions: 9.78 x 7.88 x 0.78 inches
- Shipping Weight: 1.92 pounds
Chianti-marinated beef stew
In her fifth cookbook, Giada at Home, Giada de Laurentiis brings her signature combo of traditional Italian dishes, like this Chianti-Marinated Beef Stew, and boldly simple California flavors, such as Grilled Asparagus and Melon Salad, to a new level—and there are, of course, a few glimpses of her signature décolletage, too. She covers the dining spectrum from appetizers to desserts, with stops for soups and sandwiches, pasta, robust mains, veggies, salads and a chapter on the all-American brunch, now with a hint of an Italian accent.
4 to 6 servings
This homey one-pot meal is reminiscent of the stews you find in Tuscany and Umbria, which are loaded with vegetables, potatoes, and herbs. It’s a great choice if you’re looking for a dish to serve to a crowd; the succulent stew can simmer for a long time—the sauce just becomes richer and more intense—and it’s hard to believe you can get so much flavor from a relatively inexpensive piece of meat. Just be sure to use a Chianti that’s good enough to serve along with the meal.
1 (2 1/2- to 3-pound) beef brisket
1 (750 ml) bottle Chianti wine
4 tablespoons olive oil
Salt and freshly ground black pepper
4 ounces pancetta, cut into 1/4-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
1 celery stalk, chopped into 1/2-inch pieces
2 garlic cloves, peeled
1/4 cup kalamata olives, halved
6 ounces green beans, halved
4 medium red potatoes, quartered
2 sprigs fresh rosemary
2 fresh sage leaves
1 (15-ounce) can diced tomatoes
4 cups (1 quart) low-sodium beef broth
Place the beef in a 13 x 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 3 hours, turning once halfway through.
Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat.
Season the meat on all sides with salt and pepper. Add the meat to the pan and brown on all sides, about 2 minutes per side. Remove the meat to a plate.
Add the remaining 1 tablespoon oil and the pancetta to the Dutch oven.
Cook, stirring frequently, for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage.
Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer over low heat for 3 to 3 1/2 hours, or until the meat is very tender.
Remove the meat and the rosemary and sage from the stew. Put the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and heat to warm through before serving, about 5 minutes.
Recipe courtesy of Giada at Home (Crown Publishing Group 2010).