Panettone Trifle

This trifle is as delicious as it is pretty. Easy to make, it's just a matter of preparing the mascarpone cheese and chocolate mixture, and then assembling the trifle layers in serving glasses.

Source: Panettone Trifle, Giada De Laurentiis

Ingredients

1 pound mascarpone cheese, at room temperature

8 ounces bittersweet or semisweet chocolate, melted

½ cup powdered sugar

2 teaspoons espresso powder

¼ cup coffee liqueur

12 ounces panettone, cubed

Chocolate shavings, for garnish

Directions

Using an electric mixer, beat the mascarpone cheese, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.

Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. Sprinkle the chocolate shavings over the trifles and serve immediately. (The trifles can be prepared 1 day ahead. Cover and refrigerate. Let come to room temperature before serving.)

Fried Calamari

I love fried calamari but this was the first time I've tried making it at home. This was an easy recipe, but make sure to use a candy thermometer to keep a steady temperature for the frying oil. I sprinkled a bit of Old Bay seasoning as they came out of the oil for added flavoring. Very tasty!

Source: Fried Calamari, Giada De Laurentiis

Ingredients

Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings

2 cups all-purpose flour

2 tablespoons dried parsley

Salt and freshly ground black pepper

2 lemons, cut into wedges

1 cup simple tomato sauce or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Pasta with Eggplant and Basil Pesto

This recipe is so easy and yummy! You can even make the pesto ahead of time. The eggplant cooks down to soft mushroom-like texture. I used penne instead of trenette (it’s easier to find). This recipe would be great for a weeknight meal, since it doesn’t take long to prepare.

Source: Trenette with Eggplant and Basil Pesto, Giada De Laurentiis

Ingredients

For the pesto:

2 packed cups fresh basil leaves

¼ cup toasted pine nuts

1 clove garlic

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

⅔ cup extra-virgin olive oil

½ cup (1 ½ ounces) grated Parmesan

For the pasta:

1 pound trenette or other short-cut pasta

½ cup (1 ½ ounces) grated Parmesan, plus ½ cup

¼ cup extra-virgin olive oil

1 (1 ½ pounds) medium eggplant, cut into ½-inch cubes

Kosher salt and freshly ground black pepper

Directions

For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.

For the pasta: 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. Put the pasta into a large serving bowl and add ½ cup of the Parmesan. Toss until coated.

In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

Nutella Gelato

I fell in love with gelato during our vacation in Italy a few years ago, and who doesn’t love Nutella? I must confess that I had to make this recipe twice, though, not because I messed up the first batch…it was because McHubby and I ate the first batch too quickly and I didn’t get a proper photo. So, happily, I simply had to make it again, you know, for the blog.

So what’s the difference between gelato, ice cream, and other frozen delights? According to A Big Slice, ice cream is made from cream and varies between 10-15% butterfat. The big difference between gelato and American style ice cream is in the amount of air that is whipped into the product (20% air for gelato and up to 60% air for ice cream). The result is a denser and more intensely flavored dessert.

Regardless of the science behind this dessert, it is perfectly creamy and divine! You’ve been warned, though…be prepared to make a double batch.

Source: Chocolate-Hazelnut Gelato, Giada De Laurentiis

Ingredients
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (recommended: Nutella)
½ cup toasted hazelnuts, crushed, for garnish

Directions
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Mediterranean Couscous Salad

I love couscous, especially the Israeli variety. This dish was a great side dish as part of our Christmas dinner. Not only was it beautiful with the various colors from the cranberries, fresh herbs, and almonds, but it was also delicious.

Source: Mediterranean Salad, Giada De Laurentiis

Ingredients
3 tablespoons extra-virgin olive oil, plus ¼ cup
2 cloves garlic, minced
1 (1-pound) box Israeli couscous (or any small pasta)
3 cups chicken stock
2 lemons, juiced
1 lemon, zested
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
½ cup chopped fresh mint leaves
¼ cup dried cranberries
¼ cup slivered almonds, toasted

Directions
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Swiss Chard and Sweet Pea Manicotti

I had a beautiful bunch of red and yellow Swiss chard from my CSA share. Always looking to try something new, this manicotti recipe looked good enough to try. As I’ve said before, I quickly take note of long lists of ingredients in recipes, but since it was a dreary, rainy Sunday, I had plenty of time to get this dish together.

When I pulled the baking dish out of the oven, the manicotti was perfectly browned and bubbling with a wonderful aroma that filled the house. This recipe was so delicious—well worth the effort (and the mess it made of my kitchen)! The filling was a silky, cheesy veggie puree, and the Fontina Fonduta sauce was sublime. Buon appetito!

Source: Swiss Chard and Sweet Pea Manicotti, Giada De Laurentiis

Ingredients
Butter, for greasing the pan
12 manicotti or cannelloni pasta shells

Filling:
1 head (about 12 ounces) red or white Swiss chard
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
¾ cup frozen petite peas, thawed
1 cup shredded mozzarella (4 ounces)
¾ cup grated Parmesan (2 ounces)
¼ cup chopped fresh basil leaves
¾ teaspoon kosher salt
¼ teaspoons freshly ground black pepper

Fontina Fonduta Sauce:
¾ cup whole milk
½ cup heavy whipping cream
3 cups (6 ounces) Fontina cheese, grated
2 tablespoons grated Parmesan
2 tablespoons chopped fresh basil leaves
1 ½ cups (6 ounces) mozzarella, shredded

Special Equipment: a pastry bag fitted with a large plain tip (recommended: Ateco #7)

Directions
Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

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 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside.

For the Filling:

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish.

For the Fontina Fonduta Sauce:
In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the Fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

Baked Angel Hair with Eggplant

I received a couple of Japanese eggplants in my CSA bag this week and wanted to do something new with them. When I found this recipe, I was intrigued with the use of puff pastry as a shell for baking the pasta mixture. I only had two Japanese eggplants, so I added two sweet red peppers to the mix.

I like to think of this dish as a perfect pasta pie! The use of puff pastry ended up being so creative and delicious. I was worried that it might deflate once I removed the springform pan, but it held. (Now I have another use for my springform pan other than cheesecake!)

Source: Baked Angel Hair with Eggplant, Giada De Laurentiis

Ingredients
⅓ cup plus ¼ cup extra-virgin olive oil
4 to 6 Japanese eggplants (about 2 pounds total), cut into 1-inch cubes
Salt and freshly ground black pepper
1 tablespoon minced garlic
1 pound mild Italian turkey sausage, casings removed
⅓ cup dry red wine
3 cups marinara sauce
1 teaspoon dried crushed red pepper flakes
8 ounces angel hair pasta
1 pound mozzarella, diced
1 cup freshly grated Parmesan

1 (17 ¼-ounce) package frozen puff pastry (2 sheets), thawed

Directions
Heat ⅓ cup of oil in a large nonstick frying pan over medium-high heat. Add half of the eggplant and toss to coat in the oil. Sprinkle with salt and pepper. Sauté the eggplant until it is golden and tender, about 10 minutes. Decrease the heat to medium. Add half of the garlic and sauté until it is tender, about 2 minutes longer. Using a slotted spoon, transfer the eggplant mixture to a large bowl. Repeat with the remaining ¼ cup oil and the remaining eggplant and garlic.

Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes. Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked. Drain. Toss the angel hair with the eggplant mixture. Cool completely. Add the mozzarella and Parmesan and toss to combine.

Preheat the oven to 375 degrees F.

Roll out 1 pastry sheet on a floured surface to a 13 ½-inch square. Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim. Spoon the pasta mixture into the pan. Place the second pastry sheet atop the pasta filling. Pinch the edges of the pastry sheets together to seal. Trim the overhanging pastry edges to about 1-inch. Fold the pastry edges in to form a decorative border. Cut a slit in the center of the top pastry to allow the steam to escape.

Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes. Let stand for 20 minutes. Remove the pan sides and serve.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

This dinner came together so fast, and I was able to use the Swiss red chard, onions, and garlic from my CSA bag. The result is such a simple pasta dish, light and full of fresh flavor with a touch of heat, and using whole-wheat spaghetti keeps it on the healthier side. 

Source: Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese, Giada de Laurentiis

Ingredients
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 ½-ounce) can diced tomatoes with juices
¼ cup dry white wine
¼ teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
¼ cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the chard and sauté until it wilts, about 2 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Sweet Potato Gnocchi

I made gnocchi for the first time about a month ago. For my second go at it, I wanted to try sweet potatoes, which I adore. Working with sweet potatoes as opposed to the russets was just a bit trickier. They have less starch than the russet potatoes and were, therefore, slightly more delicate to roll into the ropes and across the tines of the fork. The effort was worth it, though. Once these babies were cooked, the sweet flavor came through and the texture was light and pillowy.

Adapted from: Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter, Giada De Laurentiis

Ingredients
2 pounds sweet potatoes, cleaned, patted dry, pierced all over with fork
⅔ cup whole milk ricotta cheese
3 ounces grated Parmesan cheese
½ teaspoon freshly ground nutmeg
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ¼ cups all-purpose flour, plus ⅓ cup for the work surface

Directions
Preheat the oven to 425 degrees F.

Pierce the sweet potatoes with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the 

sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the 

large bowl. Add the ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper and blend until well mixed. Add the flour, ½ cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi. Serve with butter or cream sauce.

Baked Penne with Roasted Vegetables

This dish is a vegetarian version of baked penne, but it’s so good that you’ll never miss the meat. Roasting the vegetables maintains some of the crunch and brings out all the sweetness and great flavors. Oddly, I couldn't find smoked mozzarella at my grocery store this time, so I improvised with regular mozzarella and a few dashes of Liquid Smoke. In the end, this dish was super easy to throw together and was a big hit at dinner.

Source: Baked Penne with Roasted Vegetables, Giada De Laurentiis

Ingredients
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
¼ cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta

3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
¼ cup grated Parmesan, plus ⅓ cup for topping
2 tablespoons butter, cut into small pieces

Directions
Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, ½ teaspoon salt, and ½ teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining ⅓ cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Lemon Ricotta Cookies with Lemon Glaze

This recipe produces a “cakey” cookie with a delicate lemon flavor. Even McHubby, who doesn’t usually care for lemon flavors, really enjoys this cookie. It’s perfect when you crave a light bite of something sweet!

I substituted 1 cup of vanilla sugar for regular sugar, since I have some on hand and try to use whenever possible.

Source: Lemon Ricotta Cookies with Lemon Glaze, Everyday Italian (Giada De Laurentiis)

Ingredients
Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 ½ cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about ½-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.