Giada De Laurentiis New Baby and New Cookbook

image:  Amazon

Giada was on the Today Show showing off her beautiful 6 month old daughter, Jade, and the birth of her newest cookbook, Giada’s Kitchen:  New Italian Favorites.  She said that with the birth of her daughter she wanted a book that had some great recipes the entire family would be sure to enjoy and that maybe even little hands can offer their help.  So, she has a section of the cookbook dedicated to just that.  Jade doesn’t have enough teeth to try any of her mom’s new ideas, but boy is she cute!  I suppose the great gene-pool doesn’t hurt.

From the publisher:

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you’ll also find updated twists on classic trattoria favorites—California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entrées and elegant dinner-party fare, Giada’s recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America’s best-loved Italian cook.

Italy meets California In Giada De Laurentiis’s collection of 100 new recipes, she focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

While on the Today Show she shared a couple of her kid-friendly, mother approved food.  Below is the recipe for Shrimp Polenta.  This is a healthier version of fried shrimp and I think that your kids are going to love it.  She also shared a simple recipe for chicken legs.  My 6 year old devours chicken legs in just about any way they are cooked.  She took a zip lock back and placed 1/2 cup brown sugar, 1/2 cup honey, 1/2 cup balsamic vinegar, 5 cloves split in half (you could put less if you desire), 1/2 cup soy sauce and some rosemary sprigs.  Reserve about 1/3 a cup of the marinade.   Place the drumsticks in the bag (about 6 legs), close, squish the chicken around in the bag, put it in the refrigerator and let it marinade for 2 hours.  You end up placing them on a foil lined cookie sheet and baking them for 30 minutes at 450 degrees.  While the chicken cooks, place the reserved marinade on the stove.  Bring it to a boil, them turn it to low, let it simmer, reduce and thicken.  When the drumsticks come out immediately baste them with the reduced marinade, sprinkle some sesame seeds and parsley over them and “Ta-da!”

Giada’s Kitchen:  New Italian Favorites is available at booksellers and Amazon.

Polenta Crusted Shrimp with Honey Mustard Sauce

“Giada’s Kitchen: New Italian Favorites” by Giada De Laurentiis

4 to 6 servings

The polenta coating on these fried shrimp makes a shell-like exterior that is just irresistible. I like this with honey mustard for dipping, but if you want to dip yours in marinara or even ketchup, you have my permission. Don’t worry about the paprika; it gives a bit of color but not any heat.

INGREDIENTS

Polenta-crusted shrimp

• Vegetable cooking spray

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 1/2 cups fine polenta

• 2 teaspoons sweet paprika

• 1 pound large shrimp, peeled and deveined, tail on

• Kosher salt, for sprinkling

Honey mustard sauce

• 1/2 cup Dijon mustard

• 2 tablespoons plain yogurt

• 5 tablespoons honey

DIRECTIONS

To make the shrimp: Position an oven rack in the center of the oven and preheat to 475 degrees F. Coat a baking sheet liberally with vegetable cooking spray. Put the flour in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta and paprika in a medium bowl. Working in batches, dredge the shrimp in the flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Place the shrimp on the prepared baking sheet. Bake for 10 to 12 minutes, until crisp and golden. Sprinkle with the kosher salt.

To make the sauce: Combine the honey mustard ingredients in a small bowl and stir until smooth. Serve the shrimp with little dishes of sauce for dipping.