Tag Archives: giada

Pasta with Mushroom Mascarpone Sauce

29 Jan

Mushrooms are a great ingredient for vegetarian cooking. They have a hearty, almost meaty flavor that satisfy meat-eaters and vegetarians alike. This particular recipe is from the Giada at Home cookbook I recently borrowed from the library. I thought it was a new recipe, but when I went to cook it, I realized it seemed very familiar. Indeed, this was the recipe that my husband cooked for me on my birthday last year. It was delicious then, too, so I don’t know why we haven’t cooked it since. Looks like we’ll have to start making up for lost time 🙂

Pasta with Mushroom Mascarpone Sauce (by Giada De Laurentiis)


* 1 lb pasta
* 2 tbsp olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and pepper, to taste
* 1 lb assorted mushrooms (such as cremini, shiitake, and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 oz) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 chopped fresh chives


  • 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.
  • While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until the mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook f or 3 minutes until all the liquid evaporates. Add the stock and simmer until the liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives.

Make sure you season liberally!


Fried Smashed Potatoes with Lemon

28 Jan

I am starting to realize that a disproportionate number of my blog posts are about potato recipes. I guess this should come as no surprise, since potatoes are my favorite food. They are so versatile, and I love finding new ways to prepare them! I hope you love them as much as I do 🙂

I recently discovered Fried Smashed Potatoes with Lemon. I think the best thing about these potatoes is the texture. The outside of the potatoes are crispy, but the inside is smooth and creamy. Lemon is a great compliment– as always, it brightens up the dish.

Fried Smashed Potatoes with Lemon by Giada De Laurentiis


For the Potatoes:

* 2 lbs baby red or fingerling potatoes
* 1/4 cup olive oil, plus extra as needed
* 3 cloves garlic, peeled and halved

For the Dressing:

* 3 tbsp olive oil
* 3 tbsp fresh lemon juice
* 2 tbsp chopped fresh parsley leaves
* 1 tbsp chopped fresh thyme leaves
* 2 lemons, zested
* Salt and pepper, to taste


  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
  • In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard.  In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
  • For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

The picture doesn't do them justice-- MUST IMPROVE FOOD PHOTOGRAPHY!

The one issue I had was that I wasn’t able to find red potatoes that were as small as as I saw Giada use in the episode. Out of the bag of potatoes that I bought, I tried to select the smallest for this recipe. Nevertheless, I think the size of them made the smashing part difficult. It was hard to smash such large potatoes in a gentle manner, and some of them fell apart. But they still tasted delicious!