Roasted Red Pepper Hummus in Cucumber Cups

These little cucumber cups stuffed with roasted red pepper hummus are the perfect little red and green appetizers for Christmas.  Not only are these little bites festive, but they're so healthy you don't have to feel guilty about popping them in your mouth.  At all!  They're also incredibly tasty.  The cucumber cups are crunchy and fresh and the hummus is creamy and smooth with hints of garlic and red pepper.  This would be a great addition to any holiday table! 

Roasted Red Pepper Hummus in Cucumber Cups 

Recipe by Giada De Laurentiis

found online here    

Makes 4-6 servings

1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained

½ cup diced, jarred roasted red bell peppers

1 tablespoon tahini (sesame seed paste)

1 large garlic clove, peeled

2 teaspoons fresh lemon juice (from ½ small lemon)

1/2 teaspoon ground cumin

½ teaspoon kosher salt, plus extra, to taste

Pinch cayenne pepper (optional)

2 hot house cucumbers, ends trimmed

Fresh parsley, cilantro or mint leaves

In a food processor, combine the beans, peppers, tahini, garlic, lemon juice, cumin, salt and cayenne pepper, if using. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt, to taste. Transfer the hummus to a small bowl. Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish. Arrange the cups on a platter and serve.  MERRY CHRISTMAS AND HAPPY NEW YEAR!

California Chopped Salad with Shrimp

Sometimes I've just gotta keep it real, so here goes.  I've been wanting to make this salad ever since I received my copy of Weeknights with Giada, which was over a year ago. In fact, it was the number one recipe I wanted to make after paging through the book.  Any reasonable person would have went out, bought the ingredients, and made the salad. What did I do?  I stared at the recipe in the book and thought about all the washing, chopping, grilling, whisking, and tossing.  Then I just flipped the page to something easier and more convenient.  For an entire year! 

Last week I was flipping through the book again and this recipe was staring me right in the face.  I decided it was time to make the salad.  I bought the ingredients with the intention to make the salad for dinner that night.  Truth: it took me three days to psych myself up and make the salad! I may just be the Queen of Procrastination!

I had to force myself to get started on the salad, but I'm so glad I did!  This salad is bursting with bright fresh flavor and hits all the notes that a good salad should.  You get the crispness form the lettuce and tortilla strips, the creaminess of the avocado, the smokiness from the grilled corn and zucchini, tender bites of sweet grilled shrimp, and the fresh flavor of juicy summer-ripe tomatoes.  This colorful salad gets tossed in a zingy and refreshing lemon vinaigrette that quite simply brings all the flavors to life. 

I might just have it in me to make another one.

California Chopped Salad with Shrimp

Adapted from Weeknights with Giada

by Giada De Laurentiis

Serves 4

1 head of romaine lettuce, trimmed and halved lengthwise

1 ear of corn, husk and silk removed

2 medium zucchini, halved lengthwise

6 colossal or 12 extra large shrimp, peeled and deveined

olive oil, for drizzling

salt and black pepper

1/2 head butter lettuce, torn

2 medium tomatoes, chopped into 1/2" pieces

1 avocado, peeled, seeded, and cut into 1/2" cubes

2 cups store-bought tortilla strips

Dressing:

3 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1-1/2 tablespoons agave nectar or honey

1 garlic clove, minced or grated 

salt and pepper to taste

Drizzle the corn, zucchini, and shrimp with olive oil.  Season with salt and pepper to taste.  Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.  Grill the shrimp for 2 to 3 minutes on each side, until the shrimp is opaque and cooked through.

Add the romaine and butter lettuce to a large salad bowl.  Using a sharp knife, remove the kernels from the corn and add to the salad bowl.  Chop the zucchini into 1/2-inch pieces and add to the bowl.  Cut the shrimp into 1/2" pieces and add to the bowl (I used medium shrimp so I just left them whole).  Add the tomatoes and avocado to the bowl.  

In a small bowl, whisk together the lemon juice, extra virgin olive oil, agave nectar, minced/grated garlic, and salt and pepper to taste.  Whisk until smooth.

Pour the dressing over the salad (use discretion as you may not need to use it all) and toss until all the ingredients are coated.  Season to taste with salt and pepper.  Garnish with tortilla strips and serve.

Potluck Week at IHCC!

Every Sunday @ Kahakai Kitchen

Virgin Pomegranate and Cranberry Bellinis

It can't be all about the food on Thanksgiving Day.  You also need to have a variety of drinks.  These Virgin Pomegranate and Cranberry Bellinis are a perfect way to celebrate the holidays.  A ruby-hued, delicious, fruity, slightly tart, and effervescent drink that pairs very well with the flavors of Thanksgiving.  You should definitely give this a try!

I'm all about a little Black Friday shopping in the wee hours of the morning, therefore I need to drink a virgin cocktail on Thanksgiving Day.  The sparkling water in these bellinis lends a wonderful bubbly and fizzy cocktail feel.  I love a drink with some good fizz.  However, if you have no place to be, jazz things up by subbing the sparkling water for a bottle of champagne, prosecco, or cava.  Either way, this is a fantastic and festive drink that should have a place at every holiday table.

Virgin Pomegranate and Cranberry Bellinis

Adapted from Giada De Laurentiis 

recipe found online here

Serves 6-8

1 cup ice

1- 1/2 cups simple syrup, recipe follows *(I used about 1 cup)

1-1/4 cups unsweetened pomegranate juice, chilled

1 (25.3 fluid ounces) bottle sparkling water, chilled

2 limes, thinly sliced

1 bunch fresh mint, for garnish

Optional garnish:  pomegranate seeds (arils) and/or fresh cranberries 

Special Equipment: 6 to 8 cup capacity punch bowl or glass pitcher

For the simple syrup:  Place 2 cups of sugar and 2 cups of water into a medium-sized saucepan.  Bring to a boil (carefully), reduce heat to low, and cook about 5 minutes, or until the sugar dissolves.  Cool for at least 20 minutes.  Place in refrigerator until chilled.  This should yield about 1-1/2 to 2 cups of simply syrup.

For the Bellinis: Place the ice in a punch bowl or glass pitcher. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs, pomegranate seeds and/or fresh cranberries, if using, and serve.

 Happy Thanksgiving!!

Cheese-Stuffed Dates with Prosciutto

Have you ever had dates before?  If not, then you totally should!  Dates are so sweet and chewy and really go a long way in satisfying your sweet tooth.  They can be hard to find (I found mine in the produce section of Trader Joe's) and they can also be expensive (about $5.00 for 16), but in my opinion they are worth sourcing.   

Dates are delicious just as they are, but stuffing them with cheese and wrapping them in prosciutto makes them heavenly and addictive!  These dates are split down the center and stuffed with creamy mascarpone and tangy goat cheese.  They are then wrapped with a slice of prosciutto.  They are sweet, chewy, creamy, tangy, and salty.  The perfect one bite appetizer.

Cheese-Stuffed Dates with Prosciutto

Adapted from Giada De Laurentiis

recipe available on Food Network.com

1/4 cup (2 ounces) goat cheese, at room temperature

1/4 cup (2 ounces) mascarpone cheese, a room temperature

1/4 cup finely chopped fresh basil leaves

Kosher salt and freshly ground black pepper

16 Medjool dates (12 ounces), pitted

8 thin slices prosciutto, halved lengthwise

 *Special equipment: 16 toothpicks or cocktail picks

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste. Gently pull and/or cut the dates apart, remove the pit if necessary, and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.  Arrange the stuffed dates on a platter and serve (I served my dates on a bed of baby arugula).

Cookbook Review: Weeknights with Giada

Weeknights with Giada:

Quick and Simple Recipes to Revamp Dinner

Hardcover

240 pages

Eight Chapters:  Soups & Salads; Bruschettas, Sandwiches, & Pizzas; Pasta & Grains; Meat, Poultry & Fish; Change of Pace; Breakfast for Dinner; Veggies & Sides; and Desserts

When I heard that Giada was coming out with a new cookbook I preordered it.  I knew I would love it and I was right.  Weeknights with Giada is full of family-friendly, super easy, inventive and fun recipes for the weeknights.  There are lots of days where I love to spend all day in the kitchen, but then there are also days where I need quick and easy and this book delivers.  On top of all that, the book is absolutely gorgeous, full of both family photos and gorgeous food.  You will find lots of Italian-inspired recipes in this book, but you'll also find that Giada branches out with recipes like Sweet and Spicy Greek Meatballs, Chicken Adobo, Thai Turkey Lettuce Cups, and Chicken with Peruvian Chile Sauce.  But most importantly, everything I tried was delicious!

**The recipes for each of the dishes below can be found by clicking on the recipe name.  The link will take you to the recipe on the Food Network.

Just for fun let's start where it counts.....DESSERT!!  Giada's Peanut Butter Cookies with Blackberry Jam.  These are no everyday peanut butter cookie.  These cookies have cocoa powder added to them, which is perfect for those of us who are addicted to the combo of peanut butter and chocolate.  I made some of the cookies with the blackberry jam and some without any jam at all.  Both were a huge success!  The recipe makes 10 huge cookies and believe me, they were gone in no time at all!

 From the Veggies & Sides chapter is probably my favorite recipe of the bunch, Giada's Scallion and Mozzarella Cornbread.  Holy cow is this stuff good!  The buttermilk in this recipe makes for an extremely tender and incredibly moist cornbread.  You can actually see the mozzarella in the cornbread....it is so cheesy.  And, we just loved the studs of olives and scallions running throughout.   I'm gonna go out on a limb here and tell you that this is probably the best cornbread I've ever had.  In fact, I'm making another version of it today.

If you're a potato lover, then you will fall in love for these Baked Potatoes with Sausage and Arugula.  A fluffy baked potato is topped with Italian sausage and a very cheesy creamy tomato sauce.  Since there is quite a bit of arugula mixed into the sauce I've deemed these healthy.  My family absolutely loved these and asked for more so I went ahead and made them again (twice in the same week).  This is a recipe that I can see myself making again and again, which is the mark of a very successful recipe.  Food bloggers rarely make the same thing twice, right?

All in all, this is a fabulous book and one that I am very happy to have in my collection.  In fact, I'll be sharing more recipes soon!

Recipes tagged to make: Literally everything...Shrimp and Sausage Cioppino; Burgers a la Pizzaiola; Ricotta, Lentil & Rice Rolls; Herbed Lamb Chops with Homemade BBQ Sauce; California-Style Chopped Salad with Shrimp; Sweet Corn & Basil Lasagna; Chicken with Tarragon & White Wine; Black Forbidden Rice with Shrimp, Peaches & Snap Peas; and Grilled Creamed Corn with Spinach and Parmesan....just to name a few!

Arrivederci Giada: A Recap of Some of My Favorites Along The Way

I've had so much fun cooking Giada's recipes with the I Heart Cooking Clubs group over the past six months.  I've found so many great new recipes that have become popular staples in my house. In fact, with so many great recipes, I decided a recipe recap was in order so that I could highlight some of my absolute favorites. 

As we say goodbye to Giada this week, I don't have a new recipe to share.  Instead I have seven of my absolute favorites from the past six months.  I realize that seven is a rather strange number of recipes to choose, but in the end I only went with the ones that completely bowled us over.  Of the seven recipes, four of them are pasta dishes.  Proof positive that pasta is always a favorite no matter what size or shape.

(Click on the highlighted recipe titles below to be directed to my original post for each recipe) 

Orecchiette with Mini Chicken Meatballs
Although the chicken meatballs can be a little tricky to work with (sticky, etc.) this recipe is well worth it.  With a little tweaking, and quite a bit of extra garlic, this dish was one of my personal favorites during our six months with Giada.  I confess to being a total kid when it comes to cute little mini meatballs and fluffy little puffs of mozzarella cheese.  I've made this recipe at least 6-7 times.  It's a real staple at my house. 

 Orecchiette with Sausage, Beans and Mascarpone
This recipe is also another personal favorite of mine.  Not only does this recipe combine some of my favorite things (pasta, beans, cheese) it's also economical, quick, and delicious.  I love the creamy texture and the heartiness of the dish.  This is another recipe that I've made over and over again, so much so that I have the recipe memorized.

Turkey and Cranberry Ravioli
This recipe for Turkey and Cranberry Ravioli is so good it will knock your socks off! The filling is absolutely flavorful and spot on, but I will admit that it is the gravy that makes this dish so good.  This recipe is fantastic and will be made again in my kitchen this fall for Thanksgiving.

Giada's Pot Roast with Porcini Mushrooms
This recipe for Pot Roast is hands down the very best pot roast I've ever ate in my life!  This recipe also happens to be my family's favorite during the six months spent with Giada.  The roast is tender and succulent and the flavor from the porcini mushrooms is unparalleled.  I would probably go so far as to say this is my very favorite Giada recipe ever.  This is a must make recipe!

Honey-Mustard Pork Roast with Bacon
This Honey-Mustard Pork Roast with Bacon was another family favorite.  The roast turned out perfectly tender and moist and the flavor from the bacon was phenomenal. This is an easy, yet very impressive recipe, that is great for entertaining and special family dinners.  I guarantee everyone will love it (unless they're a vegetarian).  

Stuffed Baby Peppers
These little stuffed baby peppers are genius and make the most wonderful appetizers.  Not only are they completely delicious and addictive, but they are fantastic served warm and room temperature, which makes them perfect for parties and gatherings.  And, as a bonus, they are pretty healthy too. I've made them a handful of times since my original post and I'm not tired of them yet!

Pastina with Peas and Carrots
Last, but not least, is yet another pasta dish to conclude my top seven Giada recipes. This recipe is perfect for spring and well-suited for kids and family dinners.  The recipe includes mascarpone cheese and is so very creamy.  It's kinda like a ramped up version of macaroni and cheese with veggies and I LOVE IT!  You can bet I'll be making this one over and over again.

There were a lot of other tasty dishes along the way, but these seven were my absolute favorites. Arrivederci Giada!

Cooking with Jamie Oliver as of next week!

Broiled Zucchini and Potatoes with Parmesan Crust

 My friend Michelle, of Ms. enPlace, has been making all sorts of tasty things lately.  When she choose Giada's Broiled Zucchini and Potatoes with Parmesan Crust for this week's I Heart Cooking Clubs theme I knew I had to make it as well.  I couldn't resist the allure of those irresistible red potatoes and zucchini tossed with butter and garlic and topped with a crispy Parmesan crust.  It's like a side dish made in heaven! 

 Broiled Zucchini and Potatoes with Parmesan Crust

Adapted from Giada De Laurentiis, recipe online @ Food Network

Serves 4

4 small new potatoes (red or white, about 1 1/2 inches in diameter)

2 tablespoons butter

1 clove garlic, minced (I used 3 cloves)

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh rosemary leaves

2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)

Pinch of salt and freshly ground black pepper

1/4 cup grated Parmesan

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Notes/Results:  The whole family loved it! We all agreed we could eat it at least once a week as a side.  I added extra garlic for more flavor and also subbed dried Italian seasoning for the fresh thyme and rosemary.  Another keeper recipe.

Cooking with Giada De Laurentiis for 1 more week!

Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney

 A couple of years back my local Williams-Sonoma featured cooking classes with various topics like risotto, pasta, pizza, weeknight meals, etc.  They would hire well-known local chefs to host 2-3 hour cooking classes for a class of 12.  Each cooking class was a whopping $40, but this was before I discovered blogging and I was desperate for anything that had to do with cooking, so I paid the price. I can still remember how excited I would get before those cooking classes.  It was as if each new class was an exciting new adventure for my senses.

There is one cooking class that I remember extremely well.  It was the cooking class all about CHEESE. It was a full house that night as they allowed 14 people to attend and we were all crammed around an island in the middle of the store.  The chef that night was one of the most well-known chefs in town, a personal chef to the sheik who owned the largest horse farm in Lexington.  I don't remember what we made that night, probably some fancy foods with cheese. 

What I do remember is this.

Halfway through the class, one of the quietest ladies in the audience spoke up.  I think she just assumed that since it was a class about CHEESE that we were going to make fried cheese.  When she found out that we weren't making fried cheese she just wasn't going to let it go. The chef was trying to move on, but the woman just wouldn't let up.  She asked question after question, all regarding fried cheese, until most of the class and even the chef  became annoyed. On the other hand, I had to suppress my giggles because I thought it was kinda cute.  She had paid $40, just like the rest of us, and she was not walking away until she knew how to make fried cheese.  Who can blame her?  Fried cheese is one of the best things on the planet!

 Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney
Adapted from FoodNetwork.com
Serves 6-8


Bocconcini:
16 (1-inch diameters balls) bocconcini mozzarella cheese
2 cups flour
Kosher salt and black pepper
4 eggs, beaten
3 cups seasoned Italian bread crumbs
Vegetable oil, for frying


Chutney:
8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped (left out, didn't have any on hand)
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes

For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.

For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.

Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

Notes/Results: Absolutely addictive and delicious!  There is just something about those cute little balls of crispy melting cheese that are irresistible.  The tomato and garlic chutney is perfect for me as I like spicy food, but it is pretty darn spicy so you may consider holding back on the cayenne. I do want to note that you need some time to make this recipe as it requires some planning ahead.  This isn't one of those recipes that you can just throw together. The cheese needs to be removed from the container, drained, and allowed to drain/dry in the refrigerator for 2 hours.  In addition, the chutney takes about 35-45 minutes to cook down on the stove.  Also, once the cheese is breaded, it has to set up in the freezer to harden for at least 20 minutes. 

Another delicious Giada recipe that I would definitely make again!

 

 

Cooking the recipes of Giada De Laurentiis for two more weeks!

Pastina with Peas and Carrots

This week at I Heart Cooking Clubs we have Spring Fever.  Except...I have a confession to make.  I'm not ready for spring.  To me, spring means less time in the kitchen and more time outside.  I'm not really an outside person.  I am a kitchen person.  You see the dilemma.  It may sound crazy, but I love winter because it's quiet and peaceful and I don't have to feel guilty about spending hours in the kitchen. But when spring rolls around....LOOK OUT!  The action is nonstop and I always find myself short on time.  So I know it sounds kinda crazy, but spring is a little bittersweet for me.  I look forward to the warmer weather, the fresh produce, and trips to the farmers market, BUT (and it's a big but) I really miss the solitude of my kitchen that only winter can bring.  I wouldn't dare tell this to anyone else for fear that it sounds somewhat strange, but it's true.  Plus, I think you guys will understand where I'm coming from.

Now that I've shared that, I should tell you that this recipe is one that I can see myself making over and over and over.  It initially caught my eye because I thought the pasta, with it's peas and carrots, would be perfect for our Spring Fever theme.  I knew the family would enjoy it, but I was surprised by how much we loved it!  It's a very pleasing and mild dish, but yet it has quite a bit of flavor to it.  This pasta is a combination of all sorts of yummy ingredients: baby farfalle pasta, onion, peas, carrots, and both mascarpone and cream cheese. This recipe is very much like a macaroni and cheese and is a successful way to get kids to eat their veggies.  What's not to like about that?

Pastina with Peas and Carrots

Recipe sourced online from Food Network

Serves 6

• 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 cup low-sodium chicken stock
• 1 cup frozen petite peas, thawed
• 1/2 cup (4 ounces) cream cheese, at room temperature
• 1/2 cup (4 ounces) mascarpone cheese, at room temperature
• Kosher salt
• 2 tablespoons chopped fresh basil leaves

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, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Notes/Results:  I can see myself making this recipe numerous times in the future.  It's one of those good standby recipes that the whole family enjoys.  It's not that it's mind-blowing or anything like that, it's just something that is surprisingly delicious, easy, and a very good alternative to serve the family.  For all of these reasons, I think it's probably one of my favorite Giada recipes in the past six months.  Definitely a winner!

Head on over to vote for the next male chef.  Pick from Rick Bayless, Bobby Flay, or Jamie Oliver!

Gorgonzola and Porcini Mushroom Risotto

Winter is quickly coming to an end here in Kentucky and I'm on a mission to squeak out a couple more  ultra-comforting recipes like this Gorgonzola and Porcini Mushroom Risotto. What's not to love about risotto cooked in a quick porcini broth and lots of creamy Gorgonzola and Parmesan?  This is a beautiful and indulgent risotto that is very rich and satisfying.  A little bit of this risotto goes a very long way.

 
Gorgonzola and Porcini Mushroom Risotto

Adapted from Giada at Home

Serves 4-6

4 cups (1 quart) chicken broth

1-1/2 ounces dried porcini mushrooms

3 tablespoons unsalted butter

1 medium onion, finely chopped

1-1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

3/4 cup (3 ounces) crumbled Gorgonzola cheese

1/4 cup chopped fresh chives

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

In a medium saucepan, bring the broth to a boil over medium-high heat.  Add the porcini mushrooms.  Remove the pan from the heat and set aside for 30 minutes.  Using a slotted spoon, remove the mushrooms and set aside.

Reheat the broth to a simmer and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat.  Add the onion and mushrooms and cook until the onion is tender but not brown, about 3 minutes.  Add the rice and stir to coat with the butter.  Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

Add 1/2 cup of the broth and stir until almost completely absorbed, about 2 minutes.  Continue adding broth, 1/2 cup at a time, stirring constantly, and allowing each addition to be absorbed, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes in total.

Remove the pan from heat.  Stir in the Parmesan, Gorgonzola, chives, salt and pepper.  Transfer the risotto to a serving bowl.  Serve immediately.

Notes/Results:  This is an extremely rich, comforting, and satisfying risotto that is beautiful enough for special occasions.  The flavor of the porcini is so wonderfully savory and inviting.  I personally loved the little chunks of Gorgonzola as I found they didn't melt all the way into the risotto.  We served this risotto on it's own as a meatless meal, but it would also pair well with steak as part of a very indulgent dinner.

Now Celebrating the Recipes of Giada De Laurentiis

Starting next week we will be voting in a new male chef at I Heart Cooking Clubs.  Please stop by to place your vote!

Penne with Shrimp and Herbed Cream Sauce and Bibb Salad with Parmesan Butter Crostini

Today in the Stirring the Pot kitchen we have yet another shrimp dish.  In the past few weeks I've made garlicky shrimp, shrimp fried rice, and now Penne with Shrimp and Herbed Cream Sauce.  I've enjoyed all the shrimp dishes that I've made thus far, but this one is probably the most impressive and certainly has a restaurant-quality feel to it.  I can see making this meal for a dinner party, as a romantic meal for two, or even just for me and my girlfriends.  

 Penne with Shrimp and Herbed Cream Sauce

Adapted from Giada's Kitchen

Serves 4-6

1 pound penne pasta

1/4 cup olive oil (I used 1/8 cup)

1 pound medium shrimp, peeled and deveined

4 garlic cloves, minced

1/2 teaspoon kosher salt, plus more to taste

1 (15-ounce) can whole tomatoes, drained and roughly chopped

1/2 cup chopped fresh basil

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon crushed red pepper flakes

1 cup dry white wine

1/2 cup bottled clam juice

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

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, 8-10 minutes.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat.  Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp from the pan and set aside.

Add the tomatoes, 1/4 cup of the basil, 1/4 cup of the parsley, and the red pepper flakes to the skillet and cook for 2 minutes, stirring constantly.  Add the wine and simmer for another 2 minutes.  Add the clam juice and cream.  Bring the mixture to a boil.  Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens.

Add 1/4 cup of the Parmesan cheese, the cooked shrimp, the drained pasta, and the remaining basil and parsley.  Toss together until all the ingredients are coated with the sauce.  Season to taste with salt and pepper.

Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

Notes/Results:  Delicious!  I think the key to this recipe is adding a little extra garlic and possibly a little extra red pepper flakes (especially if you like it hot).  I think this is a very quick and impressive meal. 

I also made Giada's Bibb Salad with Parmesan Butter Crostini.  The salad is great and all, but it's the Parmesan Butter Crostini that steal the show.  Giada combines half a stick of butter with 1/3 cup freshly grated Parmesan cheese.  When the crostini come out of the oven, they are coated with the butter mixture.  The butter soaks into the bread and the Parmesan cheese melts onto the surface of the bread.  Those Parmesan Butter Crostini are the stuff dreams are made of.  I have made them at least four times already.  They are great to serve alongside a meal such as this Penne with Shrimp and Herbed Cream Sauce, or any other meal for that matter.

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