I certainly hope Jamie Oliver doesn’t mind, but I’ve been cheating on him with Giada De Laurentiis.
Can you blame me?
While I rarely watch her television program, Everyday Italian, I am a fan of her cookbooks. I don’t think anyone would disagree when I say that they very clearly fall into the category of food porn and who can resist a little food porn every now and then?
I thought I’d finally take the chance to pull her second book, Giada’s Family Dinners, off The Overburdened Bookshelf and spend a few weekends enjoying an abundance of comfort food Big Fat Italian Family Style!
Giada’s Family Dinners is divided into chapters that include Soups and Sandwiches, The Italian Grill, Family Feasts and Family-Style Desserts. Being a good Cream Puff, I naturally started with the desserts section as you can clearly see from the Apricot Crostata above.
As one would expect, the cookbook is full of gorgeous full-colour pictures depicting Giada and her family enjoying a lot of good food. While many might find this ever-so-slightly annoying, I actually like the pictures because they remind me of my family.
Minus the designer plates, stain-free linens, and glowing faces of course. Don’t get me wrong, I love my family. But were we invited to Giada’s you know we’d be the slightly embarrassing second cousins. This fact notwithstanding, the photos in this book truly are beautiful and you’d be hard-pressed to resist the urge to run into the kitchen and start cooking based on the pictures alone.
As with all cookbooks, my final opinion rests on the recipes. Say what you want about Giada, her recipes are inviting and they work. Dishes like Tuna and Artichoke Panini, Herbed Cheese Polenta, Garlic and Citrus Chicken, Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs and Chocolate Ricotta Pudding with Strawberry Sauce will have you salivating as soon as you read the titles. But upon close inspection, the recipes are clearly written and well organized. The instructions are helpful and accurate, without being too long.
Oh. And did I mention the gorgeous pictures?
But the proof, as they say, is in the pudding so I decided to get into the kitchen and start cooking. I tried a number of recipes from this cookbook and was happy with all of them, and particularly impressed by two of them, the first being her lovely Apricot Crostata.
A crostata, in Italy, is akin to a a tart. While in many parts of Italy crostatas can be formal desserts where the pastry is fashioned in a decorative way, Giada’s crostata is more of a free-form tart and is both easy and delicious. As with many of her recipes, she has no problems turning to the tools of the modern kitchen, namely the food processor. After pulling together the crostata dough very quickly in the processor (you can just as easily make it by hand in a bowl), I refrigerated the dough for a bit before rolling it out to an 11-inch round. I opened one of the last jars of the lovely apricot jam my mother and I made last summer and used that as the filling for the tart. After 40 minutes in the oven, I had a beautiful golden tart that was delicious and impressed everyone. The effort for this dessert was minimal and the end result was more than worthwhile.
In this regard, I have to give Giada a lot of credit. Her cookbooks are filled with easy recipes that end with a big pay off when you sit down to enjoy them.
After trying the Apricot Crostata, I decided to try her version of Pasta e Fagioli. I don’t think I know a single Italian family that doesn’t have a traditional recipe for pasta e fagioli. Giada’s version is quite straightforward and calls for canned beans, which certainly saves time (for those of us that don’t want to soak our beans overnight). The resulting soup does not suffer in flavour in any way. As Giada emphasizes over and over, simple fresh ingredients combined with the winning combination of olive oil and Parmigiano Reggiano will take you far!
Eager to try another pasta recipe, my eyes fell on a recipe for baked pasta. The dish is called Farmer’s Pasta but I like to refer to it as the Incredibly Delicious Union of My Favourite Cheeses. This is because the dish features fontina, mozzarella and Parmigiano Reggiano. Oh yes and heavy cream.
Heaven!
While you’ll have to excuse the poor quality of my picture, take my word for it when I say that this was truly delicious. I had several requests for it after making it the first time and it will most definitely become part of our fall and winter repertoire of comfort dishes!
In the department of foods baked with lots of butter, cheese and cream, we enjoyed an incredible Broccoli and Cauliflower Gratin followed by some amazing Chocolate Chip Cookies with Hazelnuts.
But after the Apricot Crostata, the dish that we loved most was a gorgeous Roasted Red Snapper with Parsley Vinaigrette. This one was a winner from the moment I pulled it out of the oven! Unlike some other cookbook authors who focus on Italian cuisine, Giada truly does justice to fish and seafood as all her cookbooks include a lot of recipes that use these ingredients. I love red snapper but find that I don’t eat it as often as I’d like. This recipe has changed that. After rubbing red snapper with olive oil and seasoning with salt, pepper and paprika, the fish is roasted at high heat. While it’s roasting, a delicious vinaigrette of parsley, lemon juice, Dijon mustard, olive oil and salt and pepper is mixed in the blender. Once the fish is out of the oven, drizzle with the vinaigrette and you’ve got a showstopper of a main course. I can’t say enough about how impressed I was by this dish.
End with some Nutella Ravioli and you’ll be smiling as happily as Giada and her family!
I really can’t say anything bad about this cookbook. Every recipe I tried turned out wonderfully and I recommend it highly. While the serving sizes of the recipes are large (remember the book is geared towards large family gatherings), I had no problems whatsoever halving the recipes.
I must give credit where credit is due. This is a well-written, beautifully photographed cookbook that is bound to yield a number of recipes that you’ll love. Buon Appetito!
Ciao!
Apricot Crostata
Adapted from Giada’s Family Dinners by Giada De Laurentiis.
Note: I used homemade apricot jam for this crostata but feel free to use any jam or preserves that you like. Raspberry and strawberry would be particularly good choices. Be sure to refrigerate the dough before rolling out as it will be much easier to handle.
- 1-1/2 cups all-purpose flour
- 2-1/2 tbsp. vanilla sugar (or you can use regular sugar)
- grated zest of 1 lemon
- 1/4 tsp. salt
- 1-1/4 sticks (10 tbsp.) cold unsalted butter, cut into tiny pieces
- ice water
- 1 cup apricot jam or preserves
- sliced almonds for garnish
- icing sugar for garnish
In the bowl of the food processor, mix together the flour, sugar, lemon zest and salt. Pulse a few times to combine.
- Add the pieces of butter and pulse again (10 to 15 times), until the mixture looks like coarse oatmeal and the butter has been processed into very tiny pieces.
- With the mixture running, slowly add in some ice water, a tablespoon at a time. Mix just until the dough comes together in a ball. You’ll likely have to add between three and five tablespoons of ice water.
- Remove the dough from the food processor and wrap in plastic wrap. Refrigerate for at least an hour.
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper.
- Once chilled, remove the dough from the refrigerator and begin rolling it out on a well-floured surface. You want to roll the dough out into a circle that is roughly 11 to 12 inches in diameter.
- Once your circle of dough has been rolled to the correct size, transfer it to a baking sheet lined with parchment paper.
- Spread the jam or preserves over the dough, leaving a two-inch border all the way around. Once the preserves have been distributed over the dough, begin sealing the crostata edges by folding the border up over the jam. Continue until you’ve folded all of the border up and over.
- Bake the crostata for 35 to 40 minutes, until the edges of the crostata are golden. Remove the crostata from the oven and let cool on a wire rack.
- Once cool, transfer the crostata to a serving plate. Sprinkle centre with sliced almonds and dust the edges of the crostata with icing sugar.
- Enjoy!
Technorati tags:crostata,
apricot crostata,
giada de laurentiis
43 comments
peabody
I like her, I like her recipes(usually) but I STILL don’t believe she eats the food she cooks and if she does she throws it back up!
Helen
I like her food…I just can’t stand the way she smiles….
I’d rather see my glass half full and believe she nibbles on her food and has a great metabolism…otherwise I’m sad.
Stop cheating on me Ivonne…I could compete with Jamie (he’s got facial hair), but if ou throw Giada and her Nutella Ravili into the mix, then I don’t know…
You’d better give me 2 servings of that crostada to make up for it!
Garrett
That is a beautiful dessert you’ve put together! Fantastic!
Kat
I like her show–caught up on it while home in Hawaii and her food seems simple enough for even me to make. These dishes look very impressive and sound delish! Good job!
Sara - Piperita
First of all: How can you cheat on Jamie??????????????????????????????????????????
Ok, I have to admit I did million times with Nigella, but Jamie is still in my heart! ;-D
I’ve seen some video by Giada and she looks very confident in the kitchen and “real”… And the recipes seem very nice…
Tanna
Many may try to dislike her but the recipes (and titles as you point out) really do sing – they work. You’ve sure made me lust for another cookbook, I think you at least owe me a crostada! The whole one!
Laura
I’m unfamiliar with this cook, she doesn’t seem to have reached across the pond yet but it all sounds very tempting. Though I think it’s unfair to spread the overburdening of cookbook shelves all the way to Ireland!
Ellie
I know nothing of this Giada woman who has won your heart, but I do know that I’d love a piece of that crostata!
Victoria
everytime i read your blog i feel so happy and silly, like a kid in a lolly store. haha. I want to munch on those picturesss. gimmeee.=)
Lydia
I too have this book, and while I was prepared to dislike it based on Giada’s television persona, in fact the book is great, the recipes work, and the photos are glorious.
Orchidea
Nice but I do not know this Giada De Laurentis… who is she?
Karla
I just adore Giada! Her recipes are wonderful – except for her lasagna recipe which I detest. LOL But no one is perfect. And it’s much easier to overlook it when you’re as cute as she is!
Patricia Scarpin
Ivonne, can I please, pretty please have lunch at your house sometime? 😉
joey
You’ve got me sold! Everything you’ve mentioned sounds lovely 🙂 Especially that snapper and the nutella ravioli!
Sara
I don’t know much about her as I don’t watch her show, but this is a great review Ivonne, I think I might have to look for this book.
gilly
Hi Ivonne! Thank you SO much for your input on Giada’s book – I have her ‘Everyday Italian’ book and I absolutely love it… it’s great to hear that you give this book a thumbs up too! I think a crostata is one of the most eye-catching, rustic-style desserts a person can present – and yours certainly is no exception! Gorgeous!
PS. NUTELLA RAVIOLI?!?!? 😀
Maria
I do like Giada’s recipes. Have you seen her new book, Everday Pasta? I just got it and can’t wait to test some of the recipes! The crostata looks great!
Cheryl
Wow, you were a cooking fool this weekend. The crostada looks picture perfect. Giada would be proud.
I do like her and enjoy watching her show.
Brilynn
I don’t actually believe that giada eats anything, but her recipes do sound tasty. I just received her new book so I’m looking forward to trying it out.
Linda, The Village Vegetable
wow that looks so refreshingly decadent. beautiful.
Callipygia
This was helpful to read. Her show seems fine- but watching and reading/making are two very different things. The color of your homemade apricot jam is incredible.
Judy
I have all of Giada’s books and love them and her. They are all easy to follow and everything I have tried has turned out beautifully.
adam
Very nicely done. And I don’t think Jamie would mind.
mymelange
Ivonne, you have been a busy lady!!! I don’t know where you find the time to make all of those dishes in your post! I watch Giada all the time on the food network and have used many of her recipes!
connie
wait, what… nutella ravioli
my cup runneth over
Lisa
Well I will always affectionately call her “The Head”, and I will always try to avoid looking at her breasts as they are being rudely thrust upon me while watching her show.. but I do agree, whole heartedly, that 99% of her recipes are fabulous. I’ve made many and I don’t recall any that I had a problem with.
Your tart looks like a jewel! I love the color of your jam.. it’s beautiful!
xoxo
Mercedes
I’m not normally a fan of crostatas, but I think you just change my mind! And I adore apricot jam.
bea at La tartine gourmande
Tempting as ever Ivonne!
Anuhea
Mmm, maybe i need to start a relationship with Giada, based on all the wonderful recipes you have made. Only, I don’t have a big family so it would probably all end up going in my tummy…NOT a good thing.
Nazca
Actually there is a site where you can offset your cheating; it’s a bit like offsetting carbon. Not that this counts in this case since it’s only Jamie “I hate MaccyDees” Oliver.
PS Is your TV broke, what’s with reading all these cook books? Ran out of erotica? 😉
Momoftwins
Okay!..I love your cooking and anytime I stop by your blog I just want to run to my kitchen and start baking and cooking..Than I realize that I am on diet. And if I start trying all these yummy food I don’t know how much I can resist not to taste but serve for my family…
Jaime Oliver is good but Giada De Laurentiis is better..
Dani
Hi Ivonne,
How are you doing? Just wanted to let you know that I have a new blog. I’m no longer updating the Italian Vegetarian, because I’m vegan now. 🙂 New blog: http://blog.sweetavenuebakeshop.com
Elle
The crostata is lovely, but I’m going to make that snapper dish. It sounds delicious and simple.
barbara
I don’t watch her show either but you have created some stunning dishes there Ivonne so she must have something going for her.
Glenna
All those dishes look wonderful! Thanks for the cookbook recommendation. I have one question though–there are people with stain-free linens? Boy, that’s a paradigm shift for me. 🙂
SilverSara
That looks gorgeous! I just got my first Giada cookbook (the pasta one) from my mother who is a Giada fan. I myself am not really familiar with her but I’m looking forward to trying her recipes…
almost vegetarian
Good lord, that all looks amazing. But what really caught my eye was the crostata. I make something similiar, only I tend to use fresh fruits (apples and cinnamon, for example, or raspberries and vanilla bean) instead of jam. Either way, it makes for a gorgeous dessert, doesn’t it?
Cheers!
JennDZ
I love Giada..I write about her on my blog sometimes…we Italian Cooks have to stick together! 🙂
valentina
You’ve done it again..this looks stunning and i am sure that it tastes equally amazing.
Anita
Ivonne,
You should be hosting the show instead of Giada! Your creations looks beautiful!
Kirsten
Oh how lovely and delicious!!!
I am meeting Giada Tuesday at a book signing, I can’t wait.
I did laugh at your slightly-embarassing second cousin comment, with her family, I think we all would feel that way!
Kirsten
Lorraine@italianfoodies
Her everyday Italian series has just been on uktv food. She’s a bit “dolce” for me but her cooking is great. She really focuses on fresh easy to cook recipes. My kind of cooking. I have to say pasta fagioli is one of my favourite dishes and I have to say my mother-in-law makes the best!!Gotta keep the Italian mother in law sweet!!!
Bron
Yum! Apricot pastries have to be the best, well they’re certainly my personal favourite anyway, looks divine Ivonne!