Master your Minecraft
 
 

Special Offers see all

Enter to WIN a $100 Credit

Subscribe to PowellsBooks.news
for a chance to win.
Privacy Policy

Tour our stores


    Recently Viewed clear list


    The Powell's Playlist | October 21, 2014

    Anne Rice: IMG The Powell’s Playlist: Anne Rice



    These are the songs that wake me up, take me out of my worries and anxieties, wash my brain cells, and send me to the keyboard to write with new... Continue »

    spacer
Qualifying orders ship free.
$35.00
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Featured Chefs
7 Local Warehouse Cooking and Food- US California
11 Remote Warehouse Cooking and Food- Quick and Easy

More copies of this ISBN

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner

by

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner Cover

 

 

Excerpt

sweet corn and basil lasagna

serves 4 to 6

Vegetable oil cooking spray

3 cups frozen corn, thawed

½ cup heavy cream, at room temperature

2 garlic cloves, peeled

1 cup (8 ounces) mascarpone cheese, at room temperature

1 ½ cups grated pecorino romano cheese

Grated zest of 1 large lemon

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ packed cup chopped fresh basil leaves

1 ½ cups (6 ounces) shredded sharp provolone cheese 

6 no-boil lasagna sheets (about half a 9-ounce box)

Olive oil, for drizzling

 

Place an oven rack in the center of the oven. Preheat the oven to 375°F. Spray an 8-inch square glass baking dish with vegetable oil cooking spray. In a food processor, blend the corn, cream, and garlic until chunky. Add the mascarpone cheese, 1 cup of the romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spread one-third of the corn mixture on the bottom of the prepared baking dish. Sprinkle with one-third of the provolone cheese. Place 2 lasagna sheets on top. Repeat twice with the remaining corn mixture, provolone cheese, and lasagna sheets. Sprinkle with the remaining ½ cup romano cheese and drizzle with olive oil. Bake for 25 to 30 minutes, until the top is golden brown and the filling is bubbling. Cool for 10 minutes. Cut into 6 pieces and serve.

Product Details

ISBN:
9780307451026
Author:
De Laurentiis, Giada
Publisher:
Clarkson Potter Publishers
Author:
Laurentiis, Giada de
Author:
de Laurentiis, Giada
Subject:
Quick & Easy
Subject:
Cooking and Food-US California
Publication Date:
20120331
Binding:
HARDCOVER
Language:
English
Illustrations:
95 4-COLOR PHOTOGRAPHS
Pages:
240
Dimensions:
9.76 x 7.76 x 0.82 in 2.06 lb

Other books you might like

  1. Food Network Magazine 1,000 Easy... Sale Trade Paper $12.98

Related Subjects


Cooking and Food » Featured Chefs » Chefs
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Italian
Cooking and Food » Regional and Ethnic » United States » California
Featured Titles » General
History and Social Science » Politics » United States » Foreign Policy

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner Used Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 240 pages Clarkson N Potter Publishers - English 9780307451026 Reviews:
"Publishers Weekly Review" by , "In her sixth cookbook, De Laurentiis explains to her readers, 'This is what weeknights look like in my house.' Motivated by her desire to sit down to dinner with her husband and four-year-old daughter despite her busy schedule, De Laurentiis has 'shaken up her weeknight repertoire to include only dishes that can be pulled together after a full day... and be accomplished in under an hour.' De Laurentiis delivers on her promise — the book is full of quick, easy dishes that follow her formula — simple and pleasing. A chapter on soups and salads includes jalapeño and cherry tomato gazpacho that requires no cooking at all, and caramelized onion, chicken, and grapefruit salad that calls for shredded rotisserie chicken breasts to save time. Pizza with onion, sausage, and basil and calzone recipes use store-bought pizza dough, and turkey and pancetta pot pies are made with unroll-and-bake pie crust. Though not terribly original or innovative, De Laurentiis's recipes in this book are effective. The dishes are predictable but pleasant. Also included, 'Change of Pace,' a chapter of internationally inspired dishes like vegetables in red curry and Asian quinoa with salmon, and 'Breakfast for Dinner,' which includes a tasty spin on eggs Florentine and a peach and cherry frittata made with frozen fruit. Visually appealing, the book is full of photos of both De Laurentiis's food and family. Agent: William Morris Endeavor." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
spacer
spacer
  • back to top

FOLLOW US ON...

     
Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.