I made these cookies for Tim’s “snack day” at work along with the Chocolate Peppermint Thumbprints.  Mine did not turn out as pretty as Giada’s but they were delicious!  So moist from the *whole* container of ricotta cheese.  And, such great lemon flavor from the zest in the cookie and the very lemony glaze.

Just a couple of notes:

The glaze recipe made just enough to cover all the cookies.  So be generous but not overly so when coating the cookies.

I have started to always line my cookie sheets with parchment paper or my Silpat mat.  The cookies bake more evenly and are easy to remove from the cookie sheet.  And, clean up is a breeze — just throw out the paper or wipe down the mat!

Lastly, if you don’t own a Microplane zester, it really is an amazing tool to zest citrus.  You can use it to grate parmesan cheese, and I’ve even seen people use it on garlic cloves and ginger.

Enjoy!

Lemon Ricotta Cookies
Giada de Laurentiis

• 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

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 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

I am a little jealous of her amazing figure and what I can only imagine as her very well-appointed closet and home (her husband is the Creative Director for Anthropologie).

The other weekend Tim and I had a delicious meal courtesy of Giada.  Even though I don’t make it very often, we both love veal.  When I was at my gourmet market in the Berkshires, they had some beautiful veal cutlets so I decided to make veal marsala.  Her recipe is simple and delicious.  If you like veal and mushrooms, this really cannot be beat!

For a side dish I made her Peas and Proscuitto.  So quick, easy and flavorful!  The sweet peas and the salty proscuitto are a great combination!  I bet even my mom who hates peas would enjoy it!  This side dish is going to become a staple.

Buon Appetito! Tweet

Veal Marsala
Giada DeLaurentiis

•     8 veal cutlets (about 3 ounces each)
•     Salt and freshly ground black pepper
•     2 to 3 tablespoons unsalted butter
•     2 to 4 tablespoons olive oil
•     1 large shallot, finely chopped
•     2 to 4 garlic cloves, smashed
•     2 ounces assorted mushrooms, sliced
•     1/2 cup sweet Marsala
•     3/4 cup low-salt chicken broth
•     Leaves from 1 fresh rosemary sprig

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

Serves 4.

Peas & Proscuitto
Giada DeLaurentiis

• 2 tablespoons Olive Oil
• 3 shallots chopped
• 2 Cloves Garlic minced
• salt and freshly ground black pepper
• 1 lb frozen pea thawed
• 8 oz prosciutto diced
• ¼ cup chopped fresh Italian Parsley leaves

Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.

The dish tasted like a delicious meatball inside the baked vegetable.  I loved it — so flavorful!  Plus, without the rice to cook and with the store-bought marinara (I used Rao’s), it was actually a very easy weeknight dinner.  Serve with a simple green salad to round out the meal.

Stuffed Zucchini & Bell Peppers
Giada de Laurentiis

• 2 tablespoons olive oil
• 1 small onion, grated
• 1/4 cup chopped fresh Italian parsley leaves
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey, preferably dark meat
• 2 zucchini, ends removed, halved lengthwise and crosswise
• 1 short orange bell pepper, halved and seeded
• 1 short red bell pepper, halved and seeded
• 1 short yellow bell pepper, halved and seeded
• 1 1/2 cups marinara sauce

Giada’s Turkey Milanese recipe seemed like it would be a good homemade version of our takeout favorite.  I think I prefer Good’s version but this was delicious!  The turkey cutlets were super crispy and flavorful.

And, for all you moms out there, this is a very kid-friendly dish.  The kids may not love the arugula salad, but I am sure they will love the cutlets!

Turkey Milanese
Giada de Laurentiis

• 1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 3 eggs, beaten
• 2 cups Italian-seasoned bread crumbs
• 1/3 cup olive oil, plus extra for drizzling
• 5 cups (5 ounces) baby arugula
• 2 cups (10 ounces) cherry tomatoes, halved
• 1 (2-ounce) block Parmesan
• Lemon wedges

Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper.  Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Arrange the arugula on a large serving platter and top with the tomatoes. Drizzle with olive oil and season with salt and pepper, to taste. Arrange the turkey on top of the tomatoes. Using a vegetable peeler, shave the Parmesan over the turkey. Serve with lemon wedges on the side.

Note: I halved the recipe.

We finished the birthday meal with a delectable Red Velvet Cake.  So moist!  And the cream cheese frosting was amazing!

Honey-Mustard Pork Roast with Baby Arugula Salad

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Cauliflower Gratin

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Brussels Sprouts & Butternut Squash with Bacon Vinaigrette (leftovers from Xmas)

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The Best Red Velvet Cake

]]> http://www.weeknightgourmet.com/cake/holiday-menu-honey-mustard-pork-roast-with-bacon-baby-arugula-salad-cauliflower-gratin/feed/ 0 http://www.weeknightgourmet.com/lamb/holiday-menu-rack-of-lamb-brussels-sprouts-butternut-squash-with-bacon-vinaigrette-and-stuffed-portobello-mushrooms/ http://www.weeknightgourmet.com/lamb/holiday-menu-rack-of-lamb-brussels-sprouts-butternut-squash-with-bacon-vinaigrette-and-stuffed-portobello-mushrooms/#comments Wed, 29 Dec 2010 22:09:01 +0000 Jessica Ogilvie http://weeknightgourmet.com/?p=3311 I hope everyone had a wonderful Christmas!  We had a great first Christmas with Charlotte.  We enjoyed lots of time with family and lots of delicious food!

In case you are looking for menu ideas for New Year’s Eve or New Year’s Day, I highly recommend our Christmas meal!  My go-to ladies — Ina Garten and Giada de Laurentiis — helped make our holiday meal spectacular!

The lamb was so flavorful and tender and the portobello mushrooms were amazing (and could have been a meal themselves).  The sprouts and squash were a great combination that I had never tried before.  And, I have made this cranberry cake before and it is always festive and delicious!

Grilled & Stuffed Portobello Mushrooms
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Brussels Sprouts & Butternut Squash with Bacon Vinaigrette
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Rack of Lamb Persillade
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Cranberry Upside-down Cake

The stuffing is so flavorful from the hot Italian turkey sausage, mascarpone, and Gorgonzola.  These mushrooms are hearty enough that you could make even these mushrooms as a main course.

Grilled & Stuffed Portobello Mushrooms
Giada de Laurentiis

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.

Cook’s Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

The prosciutto, wine, chicken stock, and peppers come together to make a delicious sauce worthy of a piece of crusty bread!  The chicken was super moist and flavorful.  Tim and I are trying to go low carb these days but I could imagine serving the chicken with some polenta for a delicious meal.

Roman-style Chicken
Giada de Laurentiis

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

But now more than ever I am developing a real appreciation for her recipes because they are always packed with flavor, many are healthy, AND most are actually easy enough for a weeknight meal.

I made this turkey meatloaf a couple of weeks ago.  It was definitely different than your traditional meatloaf — reminded me more of a turkey burger — but had wonderful flavor from the feta and sun-dried tomatoes.  Definitely follow the recommendation for the ground dark meat.  It doesn’t have that much more fat and will lend more flavor to the dish.

I served the meatloaf with a Greek salad for a delicious dinner!

Turkey Meatloaf with Feta & Sun-dried Tomatoes
Giada de Laurentiis

• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced, optional
• 2 eggs , at room temperature, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan  with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

This pasta dish will even get your kids to eat their spinach!

Fusilli with Spinach and Asiago Cheese
Giada de Laurentiis

• 1 pound fusilli pasta
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 8 ounces (1/2 pint) cherry tomatoes, halved
• 1 cup (about 3 1/2-ounces) grated Asiago
• 1/2 cup grated Parmesan
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

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 pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.