By Nadia G.
HAUTE OUT OF THE OVEN—BITCHIN’ KITCHEN’S NADIA G IS COOKIN’ FOR TROUBLE!
Culinary It-girl Nadia G is simply as expert strutting in stilettos as she is wielding a meat cleaver. Now this Julia baby of the internet iteration and host of the wildly renowned Bitchin’ Kitchen television express at the Cooking Channel brings her savvy chef knowledge and rock superstar ’tude to glam up your eating event. knowledgeable on the culinary institute of difficult wood Spoon Whacks, Nadia says that her ardour for foodstuff began in her Italian family’s kitchen, the place foodstuff grew to become moments. In Cookin’ for difficulty, she stocks recipes and cooking suggestions for amateur and pro domestic chefs to liven any occasion.
• Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks at the back of our refrigerator isn’t that inspiring, except it’s been there lengthy sufficient to strike up a talk. No groceries, no challenge! With quite a few leftovers, whip up a delicious Sartu di Patate, or a Pasta Frittata that tastes like you’d deliberate it for days.
• (Dysfunctional) kinfolk Pizza Night: convey your loved ones and thighs nearer including the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and conventional Italian Frittelle smothered in a creamy chocolate-nougat fondue.
• Makeover foodstuff: We all get caught in a rut occasionally, even if it’s a similar dull dish, coiffure, or boyfriend. It’s time for an improve! flip traditional dishes on their head with encouraged crispy Tuna Sliders, smoky bird Risotto, and juicy Meatloaf Kebabs.
• Plus Nadia’s inventive menus for Hi-Speed Suppers, Girl’s evening In, Veg-Head Specials, scholar Shkoff-fest, and a unique bankruptcy dedicated to everyone’s favourite nutrition workforce: Bacon!
I know—we had you at “Bacon.” yet there’s extra! Loaded with stunning pictures, greater than fifty unique recipes, sanity-saving “Nadvice,” a Bitchin’ social gathering consultant, and a hunky staff of nutrients correspondents—Panos, the Spice Agent, and Hans—Cookin’ for Trouble will take your food from sq. to sassy swifter than you could say “Tsaketa.”*
*and for beginners, there’s an Italian Slang Dictionary!
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Additional resources for Nadia G's Bitchin' Kitchen: Cookin' for Trouble
It is used to prepare a variety of sauces (curries) to be mixed with meat, seafood, and/or vegetables and served with rice and condiments. Since the eighteenth century, when English interest in and occupation of India began in earnest, curry powder has been used in Great Britain and Europe. A standardized, prepared curry powder does not exist in India, and what we buy here is a poor substitute for a freshly ground batch of spices. In the home of the curry, combinations of spices are ground with peppers specifically for the dish being prepared.
No substitute. EPAZOTE. Chenopodium ambrosioides. From the Nahuatl epazotl, it is an annual herb with deeply serrated leaves and a strong, camphor-like odor that is native to Mexico and Central America. A few chopped leaves of this almost weed-like plant give character to squash, black-eyed peas, and other vegetable dishes. Several sprigs added to a pot of beans are said to alleviate the problem of flatulence. It works! Use fresh or dried. Store easily dried leaves in a tightly closed jar. Purchase it in Latin American food markets or grow your own, but be careful—it is like a weed and will take over your herb bed.
ROASTED RED PEPPERS. A long, pointed, wide-shouldered, red, mildly pungent, ethnic pepper of the type grown in the Balkans and Turkey is roasted and peeled and bottled whole, sliced, or chopped. It can SATAY (SATÉ) SAUCE. An Indonesian sauce, that can be bought in Oriental food stores or gourmet shops; made of chili peppers and peanuts ground with lemon grass, shrimp paste, lemons, coconut milk, sugar, and salt; to be used on grilled meat. No substitute. SAMBAL. Any kind of fiery-hot or spicy relish or condiment served with food.