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Archive for the ‘Giada’ Category

Amaretto Sour with Prosecco

Posted by booksncooks on April 8, 2011

I haven’t had much amaretto – none in drinks, only in the buttercream frosting of an almond-raspberry cake (recipe next week!). I was pleasantly surprised by this cocktail. With the Prosecco, it isn’t as I imagine a straight-up Amaretto Sour to be.

The original recipe reflects enough for one drink. The quantities in parentheses reflect enough for 4-5 servings, which would use up the whole bottle of Prosecco.

Amaretto Sour with Prosecco

Adapted from Giada de Laurentiis

Ingredients:

  • 2 Tbs. simple syrup (or 1/2 c.)
  • 3/4 c. Prosecco (or 1 whole bottle, 750 ml)
  • 2 Tbs. amaretto (or 1/2 c.)
  • 1 lemon (2)
  • 1 lime (for rimming)
  • Ice cubes
  • 1/4 c. sugar (for rimming)

Simple syrup is made by combining 1 part water and 1 part sugar and boiling until sugar is dissolved. To make enough for 1/2 c. simple syrup, use 3/4 c. of each water and sugar. Set aside to cool.

Prepare the Glasses: Zest lemon and lime. Combine with sugar in a flat dish. In another small bowl, juice the lemon and set aside. Cut the lemon into wedges and rub around the rims of the glasses. Lightly press rim into sugar, fill with ice, and set aside.

Make the Drink: In a pitcher, combine Prosecco, amaretto, splash of lemon juice (use all of it if making the 4 servings), and simple syrup. Stir & serve.

Garnish with a slice of lemon and/or lime, if desired.

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Posted in Drinks, Giada | 2 Comments »

Herb Grilled Chicken & Shrimp

Posted by booksncooks on July 29, 2010

Last week was crazy, but I still got a few precious minutes of tv time. And how did I fill it? Food Network, of course!

I was watching Giada de Laurentiis do a picnic menu, and thought her Chicken and Shrimp with Pancetta Chimichurri sounded like a great recipe for the grill this weekend. I prepped the chicken and shrimp, and got started on the chimichurri early in the day, and went to taste the chimichurri to make sure it was good. Not such a fan. I found it very acidic. To salvage the chimichurri, I decided to use it as a marinade instead of as a post-grill sauce. This ended up working out great – the chicken and shrimp were flavorful and moist (definitely use fresh herbs for this marinade and not dried herbs).

Serving Suggestion: I would recommend serving this with a flavorful tomato or fruit salsa.

Herb Grilled Chicken & Shrimp Marinade

Adapted from Giada de Laurentiis

Yields enough marinade for 2 lb. shrimp and 2 lb. chicken

Ingredients:

  • 3 cloves garlic, minced
  • 1 c. fresh parsley leaves
  • 1/2 c. fresh oregano leaves
  • 1/3 c. red wine vinegar
  • 1 c. extra-virgin olive oil
  • 3 Tbs. lemon juice
  • kosher salt (to taste)
  • ground black pepper (to taste)

Combine all ingredients in a food processor, pulsing until smooth.

Marinate chicken and/or shrimp for 2+ hours before grilling.

Posted in Giada, Poultry, Seafood | Leave a Comment »

Artichoke Parmesan Pesto

Posted by booksncooks on December 12, 2009

Here’s a quick appetizer you can have on hand for unexpected guests. I have frozen this both when directed as well as the completely finished pesto (with the Parmesan), and it is good both ways. I serve this in a bowl, and let everyone help themselves, but you can also pre-spread the pesto onto toast or bread.

I’m hoping for leftovers, as I’d love to try this mixed in pasta with a little olive oil and red pepper flakes, or stuffed in a chicken breast. If you beat me to it, be sure to let me know how you liked it!

Artichoke Parmesan Pesto

Source: Giada De Laurentiis

Ingredients (Before Freezing):

  • 1-8 oz. pack of frozen artichoke hearts, thawed
  • 1 c. fresh parsley
  • 1/2 c. chopped toasted walnuts
  • 1 lemon, zested and juiced
  • 2 garlic cloves
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 c. olive oil

More Ingredients (After Freezing):

  • 2/3 grated Parmesan
  • bread or cracker of your choice…. for grilling, toasting, or serving plain

Pre-Freezer Directions:

In a food processor, chop the artichokes, parsley, walnuts, lemon zest, lemon juice, garlic, salt and pepper, scraping the sides as necessary. With the food processor in, add the olive oil.

If freezing, transfer to an airtight container (or pre-portion into an ice cube tray and wrap tightly with plastic wrap). Freeze for up to 1 month.

Post-Freezer Directions:

Thaw pesto.

Mix in Parmesan cheese (2 tsp. per ice cube if you’re freezing it that way).

I served this as part of a platter of dips, breads, and crackers (including homemade pita toasts), and allowed everyone to “dress” their own bread or cracker. If you prefer, toast some bread, spread the pesto, and serve.

Posted in Appetizers, Dips & Spreads, Food Network, Giada, Pastas, Sandwiches | Leave a Comment »