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–CHANGE OF PACE: Sweet and Spicy Greek Meatballs Thai Turkey Lettuce Wraps Asian Quinoa with Salmon Black Forbidden Rice with Shrimp, Peaches, and Snap Peas Chicken with Peruvian Chile Sauce Tofu with Miso Vinaigrette, Mushrooms, and Edamame Tilapia Fish Tacos with Arugula –MEAT, POULTRY & FISH: Grilled Sirloin Steaks with Pepper and Caper Salsa Herbed Lamb Chops with Homemade BBQ Sauce Crispy Chicken with Rosemary-Lemon Salt Turkey and Pancetta Pot Pies Salmon Cakes with Lemon-Caper Yogurt Sauce Broiled Tilapia with Mustard-Chive Sauce –PASTA & GRAINS: Farfalle Pasta Salad with Broccoli and Pearl Onions Whole Wheat Linguine with Basil, Bacon, and Shrimp Risotto with Currants, Pine Nuts, and Feta Cheese Sweet Corn and Basil Lasagna Wagon Wheel Pasta with Pancetta and Peas Orzo with Smoky Tomato Vinaigrette

–BRUSCHETTAS, SANDWICHES & PIZZAS: Bruschetta with Lamb, Fontina, and Greens Mini Meatball Sandwiches Ham, Gruyère, and Apple Panini Mediterranean Halibut Sandwiches Arugula Pesto, Ricotta, and Smoked Mozzarella Pizza Antipasto Calzone Burgers à la Pizzaiola –SOUPS & SALADS: Creamy Sweet Potato and Rosemary Soup Shrimp and Sausage Cioppino Jalapeño and Cherry Tomato Gazpacho Couscous with Watermelon, Watercress, and Feta Cheese Lemony White Bean, Tuna, and Arugula Salad Roasted Salmon, Snap Pea, and Cucumber Salad Some featured recipes in WEEKNIGHTS WITH GIADA include: All of the soups, sandwiches, pizzas, pastas, and meat and fish dishes come together quickly, most in half an hour or less. As she says in the dedication, WEEKNIGHTS WITH GIADA is “for everyone who comes home after a long day and wonders what to cook for dinner.” Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. Here is Giada at her most inventive-and at her most laid-back. Now, for the first time, in WEEKNIGHTS WITH GIADA: Quick and Simple Recipes to Revamp Dinner (Clarkson Potter on sale March 27, 2012), Giada tackles weeknight cooking in her vibrant signature style.Īs Jade grows up and schedules get busier, Giada has developed fantastic go-to recipes to get a delicious meal on the table in a flash. Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike. I hope these recipes inspire you and your family to gather around the table (or picnic blanket!) for some fantastic dinners-and, most important, a whole lot of fun. Transfer the cooked sweet corn fritters to a cake rack lined with absorbent paper.Weeknights with Giada Giada De LaurentiisĢ1 is what weeknights look like in my house. Use tongs to carefully remove the rings from around the half-cooked fritter - the rings will just slip off.Ĭarefully flip the fritters over when the bottoms have browned and cook the other side until golden in color. Use the spoon to carefully nudge the batter to the edge of each ring, level out the top.Īllow the fritters to cook for a minute or two, this will allow the batter to cook a little and hold its shape. Place 2-3 egg rings into the frypan, heat them in the oil, drop tablespoons of the batter into the center of each egg ring, filling them to the top. The ones that we used are 7.5 cm (2.9 inches) in diameter and 1 cm (0.39 inches) high. If you would like a more consistent round look (like the ones you see on this page), use metal egg rings. Use egg rings - Dropping spoonfuls of batter into the pan will give the fritters an irregular shape. When the sweet corn fritters are fully cooked transfer them to a cake rack lined with absorbent paper towels.įlour substitution - 190 grams (6.7 ounces) of self-rising flour can be used in place of the plain flour and baking powder. Caution: Be careful when adding the batter to the oil, as the batter can drop from the spoon causing the oil to splatter.When the bottom of the fritter is golden brown carefully flip it over and cook the other side.

Then use the back of the spoon to flatten the tops of the fritters.

The fritters are shallow fried, so the oil needs to be deep enough to go up the sides of the fritters.Ĭarefully drop heaped tablespoons of the batter into the hot oil. Step 5 - You will need a medium-sized, heavy-bottomed frypan and at least ½ cup of oil to cook the fritters. Step 4 - Use a wooden spoon to mix well, then season with salt and pepper. Step 3 - Drain the canned corn kernels and add to the flour mixture, along with the creamed corn, milk, eggs, and chives. Use a wooden spoon, or a fork to combine the ingredients. Step 1 & 2 - Place the flour, baking powder, coriander powder, and cumin powder into a large mixing bowl.