A Recipe for Adventure with Giada

Yes. My dream did come true. I met Giada.

She's as poised and kind as I envisioned; she loved the title of my blog; I happened to be wearing the same dress she is wearing in her advertisement at the book signing...

...Basically, we hit it off!

Besides being a fabulous chef and TV star, Giada is a writer too. I mean, what more could a food blogger adore? Her new children's series, A Recipe for Adventure, illustrates her passions for food and family. I'm a fan, even if I'm not a ten year old. Plus, my copy has Giada's signature so it's automatically a prized possession!

In honor of Giada, here is one of my favorite recipes from her Everyday Italian show. Let me know what you think of this classy Italian app!

photo credit

artichoke gratinata

Makes 4 servings

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

1. Preheat the oven to 450 degrees F. Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

2. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Napa Vineyards

Words cannot describe Napa Valley, California. And I learned this weekend that pictures (surprisingly) cannot do it justice either. My sweet, sweet cousins invited me and Alex for three days that proved to be nothing less than perfect.

We spent our hours soaking in sunsets from the hammock, picking figs & heirloom tomatoes for an afternoon harvest, enjoying abundant dinners with family and new friends, exploring Valley towns pastry by pastry (Alex bought me the Model Bakery cookbook after falling in love with their English muffins)...

...And tasting our way through Napa, glass by glass.

Before our sun-filled afternoon at Solage Calistoga Resort (my favorite stay of all time on family vacations), we stopped at Kelly Fleming Winery on Picket Road, which is rumored to be the most beautiful vineyard in all of Napa. The lovely Colleen escorted us through their estate with one-of-a-kind natural stone caves and gorgeous wood-beamed ceilings. We snacked on fruits and olives from their vineyard while tasting four consistently fantastic wines. I most enjoyed their Sauvignon Blanc and blended cabernet, "Big Pour."

Cornerstone Vineyards is founded & owned by family friends in Memphis, so a tasting was a must. Robert, our kind connoisseur, shared six wines with us from Cornerstone and its partner label, Stepping Stone. We loved the Syrah most! And the people behind the company, of course.

Not to mention, the art gallery-turned-tasting room is located in the prime spot of downtown Yountville across from infamous Bouchon Bakery (I died over the salted caramel latte and strawberry almond croissant) and countless gourmet restaurants, including Redd Wood (which I will critique soon!). You must go for not only the wine, but also the location!

The final tasting of our Napa weekend was veritably breathtaking. Stagecoach Vineyards is positioned ten miles into Soda Canyon. We were driven to the "look out" tasting pavilion in the center of the vineyard. While little Jude ran around the pavilion playing with the perfectly purple grapes (which will be harvested later this month), the rest of us tasted truly beautiful wines from 2007 on.

It was an exquisite weekend, to say the least. If only my carry-on had room for a few bottles!

Heirloom Tomato Crostini with Feta and Honey

What are you doing to send off the season? 

I spent my morning last week at Whole Foods exploring the last gems of this summer's harvests. The heirloom tomatoes were insanely beautiful and bright, almost tie-dye in color. I walked over to the cheese section in search of that buttery, slice-able feta that photographs well and doesn't crumble. The "cheese dude" was extremely helpful, allowing me to try seven different types in the store before making a final decision. We agreed that Pure Luck farms had the best feta to offer. My friends also agreed at our Rosh Hashanah (Jewish New Year) hors d'oeuvres dinner!

heirloom tomato crostini with feta and honey

Makes many servings

Crusty bread, such as ciabatta or a French baguette

Olive oil

Heirloom tomato slices

Good feta in salt brine (Pure Luck Farmers if you're in Texas)

Honey

Salt and pepper

Fresh basil

1. Drizzle bread slices with olive oil and toast in oven on 400 degrees until crispy.

2. Top with sliced tomato, slice of feta, salt and pepper, a drizzle of honey, and basil.

adapted from love and lemons

Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.

Frost Bake Shop (Memphis)

Psst. Memphians. Guess what?

Frost Bake Shop opens TODAY!

I have been followed the family-owned operation on Facebook and driven by its new Laurelwood storefront all summer long in hopes that construction could end early. However, I was honored to be invited early this week to the original Bartlett kitchen to try their buzz-worthy treats.

The term "homemade" has clearly been taken for granted in the recent craze of consumerism and mass production. Frost Bake Shop brings its meaning back home. In the Frost kitchen, you will not find cake mixes, shortening or store-bought frosting. Instead, you'll find dedicated employees zesting oranges, whipping buttercream with only cream cheese and butter and mixing a consistent, moist batter.

My favorite part soon arrived...the tasting.

I tried strawberry, banana and chocolate cupcakes AND a tiramisu.

The photo shows just a glimpse of the moist cake with light buttercream dollops. Did you know that each batch of banana cupcakes has one pound of bananas and walnuts? The strawberry batch has one pound of strawberries in each, too. You can't get more "legit" than that in the baking world.

I understand that you have to be a coffee fan to truly enjoy a slice of tiramisu, but this homemade beauty has got it goin' on. Each lady finger is hand-dipped in espresso. The mascarpone is airy and sweet (I could eat in alone with a spoon), and the cocoa powder is a lovely touch on top. I would never think to order tiramisu at a traditional cake shop, but this blew my expectations out of the water.

Visit Frost Bake Shop in the Laurelwood Shopping Center today! Their bright and cheery storefront has everything you need: cupcakes, cakes, pies, coffee, comfy seating and a wonderful staff. Take care of your sweet tooth and tell me what you think!

Helaine's Okra and Tomatoes

This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!

Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!

helaine's okra and tomatoes

Makes 8 side course servings

1 large bag okra

3 ears of corn, kernels shaved

4 large tomatoes, chopped into 1-inch cubes

1 large onion, chopped into 1-inch pieces

4 cloves garlic, minced

Olive oil

Salt and pepper

1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!

2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.

3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.

4. Remove from heat and add more salt and pepper, if needed!