Like an After-School Special, With Liquor

Instead of describing what happens when I cook every single recipe in Giada de Laurentiis' Everyday Italian, I figured I would break it down into larger sections and inform you of some of the lessons I've learned along the way.

As a quick update, since I last blogged about my cooking experiences, I've made White Bean Dip with Baked Pita Chips, Sun-Dried Tomato and Chickpea Dip, Italian Egg Sandwiches, Nutella Sandwiches, Roasted Aspargus Wrapped in Prosciutto, Sweet Red Pepper Crostini, Simple Bolognese Sauce, Turkey Meatballs in Tomato Sauce, Brown Butter Sauce over ravioli, Seared Rib-Eye Steak with Arugula-Roasted Pepper Salad, Pork Milanese, Milanese Sandwiches, Chicken Spezzatino, Peas and Prosciutto, Broccoli and Green Beans, Smashed Parmesan Potatoes, Marinated Strawberries over Pound Cake, Affogato, Panna Cotta with Honey and Toasted Pound Cake with Mascarpone and Amaretto.

So far, that brings my total to 47 out 125 recipes. Not even halfway yet. Yeah. I know. But anyway, here's some things I've learned along the way so far:

1) Nutella is crack in a jar. Or an orgasm in a jar. Or sex in a jar. Whichever classy metaphor you prefer, Nutella should be its own food group. I don't care if you don't like chocolate (although if you don't, you're not really human, but I'm not here to judge) or hazelnuts. This gooey Italian treat is SO good smeared or drizzled over fruit, ice cream, waffles or just plain toast (with butter or peanut butter, too? Okay, then, if you insist) that you shouldn't go another day without it. Right out of the jar or nuked in the microwave to make it easier to spread, Nutella is so addictive you could pour it over a shoe and you'd swear Pumas were the tastiest sneakers ever.

But it's not just Nutella. Thanks to Giada, I now can't imagine my cabinets without amaretto (an almond liqueur that's great brushed over pound cake, mixed into jam, poured over ice cream, or just on the rocks), instant espresso (to be added to brownies or panna cotta or mixed with hot water and poured over ice cream to make Affogato) or capers (salty little green berries that add a lot of flavor to salads and pasta). My kitchen and my grocery store are now a lot more interesting.

2) I like peas! Okay, this may be the least significant personal discovery one could ever make. It's basically on par with "I like reading letters that form words!" or "My feet help me move!" But, the point is, I'm not only stocking my pantry with interesting new items, I'm extending my palate to foods and flavors I had previously avoided. Peas aren't bitter and mushy as I believed growing up, they're bright and firm (it helps if you add prosciutto and garlic, like Giada).

Also, while I still think spiciness can overshadow actual flavors in a dish, I now appreciate a little heat in my pasta sauces, vegetables and meats. So not only do I own a jar of red pepper flakes, I actually use them. It's good to get out of your comfort zones in many ways, and what you cook at home is one way to do that. (Although I still haven't made Eggplant Rollatini yet. Eggplant: ew.)

3) Cheese and potatoes are overrated. No, not really. Cheese and potatoes, are, in fact, pretty awesome, especially together. But sometimes the obvious winners don't live up to expectations and uninspiring recipes can yield surprise hits.

Smashed Parmesan Potatoes are just quartered red-skinned potatoes boiled, drained and then literally smashed with a fork while adding Parmesan cheese and olive oil. Cheesy potatoes - how could I lose? Well, maybe I didn't season them enough (Giada doesn't specify the salt and pepper amounts, which is strange because she usually does), but this assumed slam-dunk was bland and boring, even with freshly grated Parmesan and good quality oil.

Conversely, Toasted Pound Cake with Mascarpone and Amaretto, a recipe where you sandwich mascarpone cream between slices of toasted pound cake and then smear it with apricot preserves mixed with amaretto, was one of my favorites so far. When I looked at the recipe, it seemed fine but nothing special. Pound cake (eh) with some mascarpone (always good) with some jelly (eh) and liqueur (yum) and topped with sliced almonds (eh). That's 3 out of 5 "eh"'s...not a good sign. But when you put it together, the heat from the toasted cake slices gently melts the cream and the jelly mixture, which in turn ooze into each other and become a creamy, boozy, gooey mess (the Foodtv.com photo here doesn't do it justice). I was in heaven.

So I have 78 recipes to go before March. That doesn't sound too bad. And who knows? Maybe by the end of this whole thing I'll like eggplant, mushrooms (which I go back and forth on) and white wine, all of which appear more than once in Giada's book and all of which I'm not particularly keen on. We can save those for another lesson...