Giada's Lemon Ricotta Cookies

Inspiration: Giada De Laurentiis

Ingredients:

Cookies:

• 2 1/2 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 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Instructions:

1. Preheat the oven to 375 degrees F.

   Cookies:

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

3. 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.
   

4. Add the eggs, 1 at a time, beating until incorporated.
   

5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
   

6. Stir in the dry ingredients.

7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
   

8. Bake for 15 minutes, until slightly golden at the edges.
   

9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

   Glaze:

10. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
    

11. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
    

12. Let the glaze harden for about 2 hours.
    

Notes:

• I am revisiting a few recipes I published when first working on this blog, before I had many readers or my dSLR. I hope you enjoy these!
• Make sure you don't overbake these- they may not look done at the suggested time, but they are. :)
• It is very important to let the glaze harden before you store the cookies.
• I have not had much luck storing them in sealed containers- I think it's better to cover them loosely with plastic wrap or tinfoil and serve them within a couple days.
• These may make you famous with your friends, family, and colleagues. Everyone loves them!
  

Tim's Rating: 10/10
Liz's Rating: 10/10

Orzo with Tomatoes, Feta, and Green Onions

Inspiration:
Giada
as well as CSA tomatoes

Ingredients:

• 1/4 cup red wine vinegar
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon honey
  
• 1/2 cup olive oil
  
• 6 cups chicken broth
  
• 1 pound orzo (or riso)
  
• 2 cups red and yellow teardrop or grape tomatoes, halved (or 2 large tomatoes, diced)
  
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  
• 1 cup chopped fresh basil
  
• 1 cup chopped green onions
  
• 1/2 cup pine nuts, toasted

Instructions:

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
   
   
2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
   
   
3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Liz's Rating: 8/10
Tim's Rating: 8/10

Giada's Arugula Salad with Fried Gorgonzola

Inspiration:
CSA arugula and tomatoes and the lovely Giada

Ingredients:

• 7 ounces Gorgonzola
• 1 large egg, beaten to blend
• 3/4 cup dried Italian bread crumbs
• 3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon grated lemon peel
• 1/3 cup olive oil, plus more for deep-frying
• Salt and freshly ground black pepper
• 12 cups coarsely torn arugula (about 10 ounces)

Instructions:

1. Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, roll balls and flatten into patties, coat the patties with the egg then with the bread crumbs. Repeat coating the patties in the egg and bread crumbs. Arrange the patties on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.

2. Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.

3. Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola patties from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola patties be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried patties to paper towels to drain.

4. Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola patties and serve immediately.

Notes:
Wow. I can't believe I made this. It's amazing! The dressing, the combination of the arugula and the gorgonzola- delicious. Tip: make sure that your oil is hot enough before you fry the patties.


Tim's Rating: 10/10 ("Best salad I've ever had.")
Liz's Rating: 10/10

Stuffed Mushrooms

Inspiration:
Book Club
Giada De Laurentiis' recipe

Ingredients:

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup grated Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Instructions:

1. Preheat the oven to 400 degrees F.

2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom.

4. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
   

Notes: These tasted good, but didn't look that great. Next time I would use grated Romano instead of shredded, and work better at getting the stuffing inside the mushrooms before baking.

Tim's Rating: ?/10
Liz's Rating: 7.5/10

Lemon Linguini

Inspiration:
A wonderful dish at this Roman restaurant has had me looking for a lemon spaghetti recipe for almost a year. I finally found one from Food Network chef Giada De Laurentiis

Ingredients:

• 9 oz. refrigerated whole-wheat linguini
• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Instructions:

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4-5 minutes (for refrigerated pasta; otherwise check directions on package).
   
   
2. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

3. Drain the pasta, reserving 1 cup of the cooking liquid.
   

4. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper.
   

5. Garnish with lemon zest and chopped basil.

Notes: This is a great "fresh"-tasting meal for the middle of winter.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Orecchiette with Toasted Breadcrumbs

(not my photo)

Inspiration:
Giada De Laurentiis

Ingredients:

• 1 pound dried orecchiette or other small shaped pasta
• 3/4 cup extra-virgin olive oil
• 2/3 cup Italian-seasoned dried bread crumbs
• Sea salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup finely chopped prosciutto
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. In a large pot, bring to a boil 6 quarts of salted water.
   
2. Cook pasta until al dente, about 8 minutes.
   
3. Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn.
4. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes.
   
5. Remove from heat and set aside.
   
6. Drain pasta in a colander.
   
7. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly.
   
8. Pour into large serving bowl and garnish with chopped parsley.

Tim's Rating: ?/10
Liz's Rating: 10/10