Giada at Home: Family Recipes From Italy and California (5 page)

When I go to a restaurant and want something light, I immediately look to the carpaccios and crudos, which often feature marinated raw fish. Smoked salmon can deliver the same light, clean flavors but without the worry of serving raw beef or fish at home. I like to arrange the salmon and apples on a platter and let guests pile them onto slices of bread themselves; the color of the salmon is simply stunning next to the green apples, which also contribute crunch and freshness.

Place an oven rack in the center of the oven and preheat the oven to 400°F.

Arrange the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes, until lightly brown and crisp. Cool to room temperature, about 10 minutes.

To prevent the apples from browning, in a small bowl, combine 2 cups water with the lemon juice. Add the apple slices and soak until ready to use. Drain and blot with paper towels just before using.

Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper. Serve with the toasted bread.

The sight of a platter of jumbo shrimp at a party always makes guests happy, but the usual shrimp cocktail is served ice-cold and, in my opinion, is pretty flavorless. I think shrimp taste so much better served warm—especially with this simple and colorful dipping sauce to dunk them into. The ingredients are an interesting combination, and their unique flavors, along with the color of the turmeric, yield a creamy, tangy, and slightly sweet sauce.

In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes on each side. Remove from the heat.

In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil. Season with salt and pepper.

Arrange the shrimp on a serving platter with the bowl of dip in the center.

Fried Cheese-Stuffed Zucchini Blossoms

Delicate and beautiful zucchini blossoms make their appearance at farmer’s markets in mid- to late summer. In Italy, the blossoms are stuffed with just about anything and prepared in a number of ways, from sautéed to baked, or just served fresh in a salad. My favorite is and always has been stuffed and fried—and served with a side of marinara sauce.

In a medium bowl, whisk together the flour, water, and ¾ teaspoon salt until smooth. Set the batter aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and scallion. Mix until smooth. Season with salt and pepper. Spoon 1½ to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350°F. (If you don’t have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.) Dip the stuffed zucchini blossoms in the batter and allow any excess to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Drain the cooked blossoms on paper towels.

Season with salt and serve warm.

Beef Skewers with Cherry Tomatoes and Parsley Sauce

Beef filet always makes an occasion special, but in the case of these mini beef kebabs it’s the parsley sauce—almost a fresh salsa—that makes the dish shine. For an interesting change, mix it up and substitute fresh pineapple chunks for the tomatoes; they make for a surprisingly harmonious combination. One note: Don’t marinate the beef any longer than three hours because the vinegar in the marinade will break down the meat and ruin its texture.

In the bowl of a food processor, blend together the parsley, garlic, vinegar, red pepper flakes, sugar, 1½ teaspoons salt, and ½ teaspoon black pepper, until smooth. With the machine running, gradually add the olive oil and process until incorporated. Spoon half of the sauce into a medium bowl. Spoon the remaining sauce in a small serving bowl; cover with plastic wrap and refrigerate until ready to serve.

Put the beef in the medium bowl with the parsley sauce. Toss well to coat the beef. Cover and refrigerate for at least 30 minutes and up to 3 hours.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Lightly oil the grill pan or the grilling rack with vegetable oil.

Thread the skewers starting with a cherry tomato, then a cube of beef. Repeat with another cherry tomato and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes on each side (for medium-rare) or until desired doneness. Season with salt and pepper.

To serve, arrange the beef skewers on a serving platter. Drizzle with the reserved parsley sauce or serve the sauce on the side as a condiment.