tag:blogger.com,1999:blog-54057206140267466802024-02-08T03:41:00.483-08:00Giada De LaurentiisThe Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5405720614026746680.post-44368245053075424522010-04-20T06:46:00.000-07:002010-04-20T06:50:06.242-07:00Giada's Necklace<span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="font-size: medium;">Some people wonder why Giada always wears that necklace with the 4-strands form. Well, it turns out that it was a gift from her husband, Todd. It was custom made with gold strands and diamonds and one pink gold strand with diamonds. It is definitely worth a lot. You can make your own at Tiffany and Co by choosing, "diamonds by the yard".</span></span>The Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.com0tag:blogger.com,1999:blog-5405720614026746680.post-64817585360230583792010-04-20T06:34:00.000-07:002010-04-20T06:43:29.174-07:00Giada's Penne in Almond Sauce<span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">Cooking Time: 18 minutes</span><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">Level: Easy</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">Ingredients:</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">1 lb. of penne pasta</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">2 cups (9 ounces)of blanched or slivered almonds</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">2 1/2 cups of low sodium chicken stock</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">1/4 cup of extra virgin olive oil</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">3 cloves of garlic, peeled and smashed</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">2 store-bought rotisserie chicken breasts, skinned, boned, and cut into 1/2-inch cubes (about 2 cups)</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">1 cup of frozen petite peas</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">3/4 cups of heavy cream</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">1 large lemon, zested</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">Kosher salt and freshly ground pepper</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">2 cups of grated Parmesan cheese</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">1/2 cup of chopped fresh basil leaves</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;">Directions:</span></div><div><span class="Apple-style-span" style="font-family:georgia;color:#FF0000;"><span class="Apple-style-span" style="color: rgb(61, 61, 61); font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 16px; "><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">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 reserve about 1 cup of the pasta water.</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="color:#FF0000;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Enjoy!</span></span></span></p></span></span></div>The Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.com0tag:blogger.com,1999:blog-5405720614026746680.post-54398221414119723762010-04-12T16:03:00.000-07:002010-04-19T18:25:50.458-07:00About GiadaGiada De Laurentiis is a food network star. She is known for her delicious Italian food, and stars in her very own food network shows; "Giada at Home" and "Everyday Italian". She has also been on "The Best Thing I Ever Ate". She is married to Todd Thompson, a fashion designer for <i>Anthropologie, </i>and has one daughter, Jade Marie De Laurentiis Thompson. Giada studied at Le Cordon Bleu in Paris, France, with aspirations of becoming a pastry chef. When she returned to the United States, she worked at many Los Angeles restaurants. After styling a piece in <i>Food and Wine Magazine</i>, Giada was contacted by <i>The Food Network, </i>and began hosting her first show, "Everyday Italian". It has been on the air since 2003. It turns out that Giada never wanted to be in her family show business, since her mother was an actress, and so on. If you have any questionsThe Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.com0tag:blogger.com,1999:blog-5405720614026746680.post-79187326764315594572010-04-12T13:34:00.000-07:002010-04-12T13:39:20.978-07:00Giada's Carbonara<span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Cooking Time: 15 minutes</span></span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Level: Intermediate</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Serving Size: 4 to 6 servings</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Ingredients: One bunch of asparagus, ends trimmed, rubber band left on</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">1 pound of linguini</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">1 cup of Basil Aioli</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">1 cup of shaved pecorino</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">1/2 tsp. of salt</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">1/2 tsp. of freshly ground black pepper</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">4 tbsp. of butter</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">4 to 6 large eggs</span></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Directions:</span></span></span></div><div><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 16px; "><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.</span></span></span></p><p class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000099;">Enjoy!</span></span></span></p></span></div><div><br /></div>The Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.com0tag:blogger.com,1999:blog-5405720614026746680.post-39064483381164336672010-04-12T13:31:00.000-07:002010-04-12T13:33:23.233-07:00Welcome!Interested in all of Giada's recipes? Want to know some info on her? Well this is the right place for you. Click around the site and check out Giada!The Food Networkhttp://www.blogger.com/profile/01979282256915072286noreply@blogger.com0