You are here

Giada De Laurentiis Shares Her Holiday Recipes

  • Peas, Pancetta, and Prosecco

    Serves 4

    Prep time: 5 minutes

    Cook time: 12 minutes

    • 4 ounces bacon, chopped
    • 2 shallots, minced
    • 1 (10.8 ounce) bag frozen peas, thawed
    • 1/3 cup mint leaves, chopped
    • 1/2 cup freshly grated pecorino
    • 1/4 teaspoon kosher salt
    • 3 tablespoons prosecco

    Place the bacon in a large skillet and warm over medium heat. Cook, stirring often, until the bacon is crispy and fat has rendered out, about 5 minutes. Drain all but 2 tablespoons of the bacon fat. Add the shallots and cook for about 2 minutes, or until soft and fragrant.

    Using a wooden spoon, stir in the peas. Cook the peas for another 4 minutes or until they are heated through. When the peas are hot, turn up the heat to medium high. Add the chopped mint, pecorino, and salt. Toss gently to combine. Add the prosecco and remove from the heat. Stir until everything is evenly combined and coated in the sauce.

    Recipe provided by "Giada: A Digital Weekly,"the New York Times #1 bestselling cookbook author and Food Network star Giada De Laurentiis' subscription-based digital magazine, which delivers a new content- and photo-packed issue each week reflecting Giada's lifestyle and entertaining tips and recipes for health-conscious cooks and busy families. "Giada: A Digital Weekly" is available on the App Store for iPhone, iPad and iPod touch. For a limited time, Giada is offering readers her bestselling issue for free! Get your promo code today (for iPad and iPhone).

  • Cranberry-Pomegranate Chutney

    Makes 4 to 6 jars

    • 2 teaspoons extra-virgin olive oil
    • 1 medium shallot, minced
    • 2 teaspoons freshly grated ginger
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon fine salt
    • 2 cups pomegranate juice
    • 1/2 cup agave
    • 1/4 cup apple cider vinegar
    • 2 tablespoons pomegranate molasses
    • 2 12-ounce bag fresh cranberries
    • 1 cup fresh pomegranate arils

    Place the oil in a large saucepan over medium-high heat. Add the shallots, ginger, cardamom, cloves, and salt and sauté for 2 to 3 minutes, until the shallots are soft and fragrant. Add the juice, agave, vinegar, pomegranate molasses, and cranberries and bring to a boil.

    Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, about 15 to 20 minutes. Add the arils and cool the chutney to room temperature before transferring it to glass jars. Refrigerate the chutney until ready to use.

    Recipe provided by "Giada: A Digital Weekly,"theNew York Times #1 bestselling cookbook author and Food Network star Giada De Laurentiis' subscription-based digital magazine, which delivers a new content- and photo-packed issue each week reflecting Giada's lifestyle and entertaining tips and recipes for health-conscious cooks and busy families. "Giada: A Digital Weekly" is available on the App Store for iPhone, iPad and iPod touch. For a limited time, Giada is offering readers her bestselling issue for free! Get your promo code today (for iPad and iPhone).

  • Hot Italian Sausage-Stuffed Dates with Lemon-Basil Crèma

    Makes 12 stuffed dates

    For the sauce
    • 2 tablespoons sour cream, at room temperature
    • 1 tablespoon mascarpone, at room temperature
    • 1 teaspoon lemon zest (from approximately 1 lemon)
    • 2 tablespoons fresh lemon juice
    • 3 tablespoons chopped basil
    • 1/4 teaspoon kosher salt

    Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil, and salt. Cover and refrigerate for at least 1 hour to let the flavors marry.

    For the dates
    • 12 medjool dates
    • 2 links hot Italian sausage
    • 1/4 pound sliced bacon (about 6 slices)

    Preheat the oven to 400°F. Make a small slit lengthwise, down the center of each date. Remove the pits and open the dates slightly, leaving the bottom intact. Remove the casing from the Italian sausage. Cut the slices of bacon in half, making 12 shorter slices.

    Place two teaspoons of the loose sausage in each of the opened dates, then close up around the sausage (it will not close completely, leaving some of the sausage exposed). Wrap each date in one of the halved slices of bacon and place on a baking sheet.

    Bake the dates for 8 minutes. Remove the tray from the oven and flip each of the dates. Return to the oven and bake for 8 to 10 minutes or more, or until the bacon is crisp. Serve warm alongside the lemon-basil crèma.

    Recipe provided by "Giada: A Digital Weekly,"theNew York Times #1 bestselling cookbook author and Food Network star Giada De Laurentiis' subscription-based digital magazine, which delivers a new content- and photo-packed issue each week reflecting Giada's lifestyle and entertaining tips and recipes for health-conscious cooks and busy families. "Giada: A Digital Weekly" is available on the App Store for iPhone, iPad and iPod touch. For a limited time, Giada is offering readers her bestselling issue for free! Get your promo code today (for iPad and iPhone).

  • Rosemary Garlic-Rubbed Beef Tenderloin with Red Wine-Rosemary Butter

    Serves 6

    Prep time: 15 minutes

    Cook time: 40 minutes

    Red Wine-Rosemary Butter
    • 1 cup dry red wine
    • 1 sprig fresh rosemary
    • 2 sticks unsalted butter, at room temperature
    • 1 teaspoon kosher salt

    Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring the wine to a boil and then simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food processor and pulse to combine. Add the wine and process the butter until smooth, about 1 minute.

    Scrape the butter into a line on a large sheet of parchment paper. Fold the parchment over the butter and drag a clean spatula down along the line of butter to push it into a log. Twist both ends of the parchment to seal the ends and refrigerate the butter until ready to use, at least 1 hour.

    Beef Tenderloin
    • 2 tablespoons olive oil, plus 1 tablespoon
    • 3 garlic cloves, minced
    • 1 tablespoon kosher salt
    • 1 tablespoon finely chopped fresh rosemary
    • 1/2 teaspoon freshly ground black pepper
    • One 3-pound center cut beef tenderloin, trimmed and tied

    Place a rack in the center of the oven and preheat the oven to 400°F. In a small bowl, combine the 2 tablespoons of olive oil, salt, garlic, rosemary, and pepper and rub all over the tenderloin. Heat the remaining oil in a large skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side.

    Transfer the skillet to the oven and roast for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 125°F, for medium rare. Remove from the oven and transfer the meat to a cutting board. Cover the roast loosely with foil and let it rest for 20 minutes. To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter. Slice the butter into 1/8-inch-thick rounds and arrange across the warm meat slices.

    Recipe provided by "Giada: A Digital Weekly,"theNew York Times #1 bestselling cookbook author and Food Network star Giada De Laurentiis' subscription-based digital magazine, which delivers a new content- and photo-packed issue each week reflecting Giada's lifestyle and entertaining tips and recipes for health-conscious cooks and busy families. "Giada: A Digital Weekly" is available on the App Store for iPhone, iPad and iPod touch. For a limited time, Giada is offering readers her bestselling issue for free! Get your promo code today (for iPad and iPhone).

  • Smashed Root Vegetables

    Serves 4

    Prep time: 15 minutes

    Cook time: 20 minutes

    • 1 celery root, peeled and cut into 1-inch pieces (about 2 cups)
    • 3 parsnips, peeled and cut into 1-inch pieces (about 2 1/4 cups)
    • 2 Yukon gold potatoes, peeled and cut into 1-inch pieces (about 2 cups)
    • 2 cloves of garlic, smashed
    • 2 tablespoons kosher salt (for the water) plus 1 teaspoon
    • Zest of 1 small lemon
    • 1/2 teaspoon fresh chopped thyme
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup freshly grated Parmesan cheese

    Place the celery root, parsnips, potatoes, and garlic into a large pot. Cover with cold water by an inch and add 2 tablespoons of salt. Place over high heat and bring to a boil. Reduce the heat to medium and simmer for about 10 to 15 minutes or until all of the vegetables are tender. Drain well and return the cooked vegetables to the pot.

    Using a wooden spoon, stir the vegetables over medium heat to remove some of the excess moisture. This will take about 4 minutes. Using a large fork or a potato masher, lightly mash the vegetables. Remove the smashed and dried vegetables from the heat and add the remaining 1 teaspoon salt, the lemon zest, thyme, olive oil, and cheese. Mix until well combine. Serve hot.

    Recipe provided by "Giada: A Digital Weekly,"theNew York Times #1 bestselling cookbook author and Food Network star Giada De Laurentiis' subscription-based digital magazine, which delivers a new content- and photo-packed issue each week reflecting Giada's lifestyle and entertaining tips and recipes for health-conscious cooks and busy families. "Giada: A Digital Weekly" is available on the App Store for iPhone, iPad and iPod touch. For a limited time, Giada is offering readers her bestselling issue for free! Get your promo code today (for iPad and iPhone).

comments