Giada at the Cromwell

For most people, Vegas is about drinking, partying, and gambling.  For me, as with most trips I take, it was about shopping and food.  That said, don’t judge me when I tell you that one of my top five favorite happenings of the past few days spent in Las Vegas was eating at Giada De Laurentiis’ new restaurant, ‘Giada’ in The Cromwell. 

I haven’t always been the biggest fan of Giada, but I have my Hubby to thank for getting me hooked.  It’s hard to trust a chef/cookbook author/Food Network star who is skinny, yet gosh darnit, she knows how to make good food, and how to describe it with such emotion that you are forced to believe she is secretly a fat girl at heart.  Her focus of, “I eat a little bit of everything and not a lot of anything,” is posted throughout her restaurant and it certainly is an ideal I’m trying to make part of my life.  The menu at her restaurant has been created to reach such a viewpoint.

The restaurant opened its doors only a few weeks prior to our arrival in Vegas.  In such high demand, the only available date we could find a reservation for was Tuesday night at 8:45 pm.  Though we already had purchased tickets for a show which would finish up at the same time, we took the reservation, hoping to find a better one for later in the week.  After calling the restaurant, frequenting Open Table several times, and a little confusion on my part over the words June and July in scheduling on Open Table, we determined that somehow we’d had an undeserved stroke of luck by securing the reservation for Tuesday night, regardless how late.

Located on the second floor of The Cromwell, away from the harsh lighting and trumpeting sounds of slot machines, ‘Giada’ is in what feels like its own little world.  Soft lighting and creamy color tones surround as diners ride the escalator to the hostess table, set apart from the inside of the restaurant.  As we gave the hostess our name, she began searching her computer for our reservation.  After a minute or so, the hostess said, “I’m not finding a reservation for tonight, but you do have a reservation here for Tuesday, July 22^nd.”  At first, it didn’t register.  We said, “Oh no, that’s not right, we made this reservation a day ago.  We’re only here this week,” and then as soon as the words were out of my mouth, I realized what had happened.  Just as I had mistaken June for July when trying to find a better reservation time, Hubby had eagerly placed his reservation for the first Tuesday that showed on Open Table in his phone, not realizing that it was for July instead of June.

Even so, the hostess typed a little mystery into her computer and without flinching escorted us to our seats.  There are probably many more thrilling things in life that should bring about such glee, but in that moment I was in a sort of excited shock over not being turned away and the dining experience that awaited me.  I giggled and glared at Hubby, who pretty much mirrored my sentiments.  The hostess gave us a tour of the open kitchen area featuring their wide variety of antipasti on display, then a pasta chef who at that very moment was cutting pasta for ravioli (Can you say, ‘Swooooon’? Because that’s what I did).  Following the pasta man was a pizza man preparing pizzettes in their own brick oven.

Our waitress was phenomenal.  She planted an IPad in front of us with an interactive drink menu which Hubby and I absolutely could not refuse.  The specialty cocktails are named for movies Giada's grandfather, Dino De Laurentiis, produced.  Hubby ordered the Flash (Flash Gordon) which I can simply describe as a typical man drink and I ordered the La Strada.  I’ll admit, the combination of homemade lemon sorbeto and Prosecco was what influenced my choice.

Something Giada offers as an attempt to mimic dinner parties she throws as home is a $120 per person meal in which the table shares various antipasti, then each person picks between a first course (pasta), a second course (meat), and then the table gets a spread of desserts to share (Think, prix fixe meal, but better).  In addition, when leaving each person gets a signed picture of Giada and a copy of the recipes they enjoyed.  Though I desperately wanted to try it, we decided to stick with ordering off her main menu.  I look at it as giving me another reason to visit Vegas again in the very near future.

Though we were given an assortment of lemon-thyme flat bread, parmesan sticks, and, wait for it, homemade focaccia (all absolutely delicious) we, of course, had to try one of her pizzettes.  We went basic with a Margherita with herb roasted tomatoes, basil, and mozzarella.  The dough stood out most to me, it was light, but still soft, a little bubbly, and bready.

Dinner was outstanding.  Hubby ordered: Rack of lamb, mustard crusted with spinach, raisins, walnuts, and herbed gremolata.  It was hands down the best lamb he has ever ordered.  Most times, Hubby can’t resist ordering lamb, some places do it great, while others just can’t seem to get it right.  Giada’s lamb was not only flavorful, but it was the most tender my teeth have ever sank into.

Gram was with us, and she ordered: Spaghetti, shrimp, lemon, and basil.  Our waitress told us that this is the dish that put Giada on the map, and it was then that I slightly recalled watching her make this very recipe on Food Network once before.  The shrimp were huge Tiger Shrimp and the pasta was just a hint past al dente, which I love.  Watch out though, you have to love lemon to get this dish.  Lucky for me, I do.  Gram ended up giving me half of her pasta before the night was through.

I ordered: Risotto, crab, and scallops.  I love risotto, but it is a gamble ordering it in a restaurant.  It can either be too cheesy, or too ricey, neither of which are a good thing where risotto is concerned.  If you aren’t familiar with risotto, it is an Italian rice, but a bit plumper than your everyday white rice.  Giada’s risotto was the perfect blend of cheese, seasonings, and chunks of delicious crab.  The two scallops that topped it were pan fried to perfection.

Though we were stuffed much further than eating a little bit of everything and not a lot of anything, we had to order her assorted cookies to go.  These included her famous Lemon Ricotta cookies which were again full of powerful lemony flavor throughout but also evened out with the mild moistness that the use of ricotta cheese gives to a cookie.  These brought to mind my Aunt Linda’s famous Italian Christmas cookies which are heavenly.  The best part?  It doesn't need to be Christmas to make them!

Pre-bagged dinner mints were our take away given to us by the hostess as we left the restaurant.  Part of me wanted to resist leaving, wanted to run to the kitchen, hoping to find Giada there, and beg her to let me stay forever in the wonderful world of food she has created.   Yet I left, tummy full and spirits high off of the thrill of such a fortunate dining experience.

My Kitchen Christmas

I started a post on my other blog and was planning to write about my Christmas gifts there, but the post ended up going a totally different way than I had planned.

I love when that happens.  

Sometimes.

Instead of posting a recipe, which has been long overdue, I'm going to tell you about my Kitchen Christmas*.

*Translation: All the fun gadgets and gizmos I got for the kitchen!

Hubby and I started celebrating together on Christmas Eve's Eve a few years ago.  All during our dating years and our early newlywed years we waited until Christmas Day to give each other our gifts.  Then we realized, "Hey! We're in charge here!  Since we already get gifts on Christmas Eve (my family) and Christmas Day (his family), we might as well start the excitement early on Christmas Eve Eve".  

Hubby was out of bed early Christmas Eve Eve morning, which is not too unusual since neither of us can ever sleep in too late anymore.  Instinct told me he was heading to the gym, but when the sound of drilling woke me up around 7:00 am, I decided he had not gone to the gym.  (It was either that or we had prowlers).  I could only assume Hubby was putting together a gift for me, but I had no more of an idea what it was with the sound of drilling than I had without it.  Though I really wanted to tear out of bed, race downstairs, and catch him in the middle of whatever he was doing, I did my best to occupy myself upstairs until the sound of drilling stopped and I heard Hubby flip on Christmas music in the living room.

The doorway to my kitchen was wrapped:

And still I had no idea what to expect beyond the wrapping paper.

At this point, I was starting to put it together, and was almost sure, but not willing to take a guess on what lay underneath the ceiling to table wrapping.

I am forever complaining about several things regarding my kitchen, and space is certainly one of them.  Not only did Hubby get me a place to hang extra pots and pans I have accumulated, he also bought me some more that I had been wanting.

Now for the specifics.  Hubby is extremely good at sifting through reviews and finding the product that is highly rated in customer satisfaction and quality.  My new pots and pans are proof of this. He was a little more excited than me about the brand he had purchased.  I explained that I would become excited as I began to use them and realized their awesomeness.  I then explained I was still in shock over my gift and considering that I had just rolled out of bed he should have been happy I was able to even speak let alone express emotion so early in the day.

I know, I have issues.  He knew it before he married me.  Of that I am certain.

While shopping in Williams and Sonoma a few months ago, we came across these awesome loaf pans: 

                                   

Alright, they weren't actually these pans.  While I do love Williams and Sonoma, they want your first born for most items in their store.  Hubby found both on Amazon.com.  The silver is an Italian loaf pan and can be found here:  Italian loaf pan and the black is a French baguette pan and can be found here:  French baguette pan.

Hubby bought me four cookbooks:

Don't you love how he wrapped them?

Two of the books are specifically for baking breads. My house is going to smell awesome in the upcoming months.

The other two books are Hubby's way to try and get me to give Giada a chance...we'll see about that.

I'm sure this next item you will be shocked to find out that I did not have up until this week.  It seems like a 'duh!' item for someone who is in the kitchen frequently.  While I had occasionally looked for one, nothing ever peaked my interest, so I never purchased one.

                                             

This is the most amazing recipe book holder in the world.  I'm sure I exaggerate, but please let me have my moment of ignorance.  I've used it only once so far, but can no longer imagine my world without it.  The best part, by far, is the splatter shield.  While of course, those splatters and stuck together pages in cookbooks lets others know which recipes and books are most loved, they also make for an eventual wear and tear down of these prized books.

For the link click here.   

Finally, but in truth not final for there are several things I've left out to tell of another time, is my waffle maker.  My sister-in-law got a waffle maker from my parents and when I saw hers I knew I needed one and instantly resolved to buy the waffle maker on my Amazon.com wishlist with my Christmas money.  

Lucky for me, my secret Santa in my husband's family bought it for me.  I made waffles yesterday morning and was overly pleased.  One batch made five Belgian waffles.  Hubby and I both had one for breakfast.  I froze two and put the other in the fridge.  

It didn't make it to the afternoon.

I'm not at all ashamed about that either.

Of all the options out there, I knew I wanted a Belgian waffle maker and one that flipped like in the fancy restaurants.  (Okay, I'm being a bit dramatic by dropping the word 'fancy' here).

                                                               

Here's the link: Flip Belgian Waffle Maker

My kitchen was greatly blessed this Christmas.  My hope is that I can put to good use all the many kitchen gadgets and tools to be a blessing to others throughout the year whether it is through simply posting an awesome recipe, making a batch of cookies for a friend, or inviting someone over to share a meal.

May you and your kitchen be blessed this Christmas and in 2014 as well!

Eggs and Strawberries

Recipe: Omelet with Strrawberries
Source: Giada De Laurentis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/omelet-with-strawberries-recipe/index.html
Time: 30 minutes
Ease: 3
Taste: 7
Leftover Value: No leftovers
Down the Drain or Keep in the Strainer: Keep it in the Strainer--with some modifications.

Omelets have never been my thing.  I love eggs; I love meats and cheeses and veggies.  But eggs as the base for my meal has never peaked my interest.

Watching Giada cook this unusual omelet made me excited for eggs.

Perhaps this is because something new or out of sorts with normality is often up my alley.  Wendy's is serving pretzel burgers now?  I want one.  Mars Chocolate released a pumpkin spice flavored M&M? I need it!  Let's face it, a new treat could come out titled, "Candy Flavored Rocks" and I would want to try it.  At least once.

Thank goodness that in this recipe the only unusual thing was to add strawberries to eggs.

I cut everything in half, so I was constantly having to do complicated math in my head.

Okay, not so complicated.  But for a summer brain, very complicated.

Take a few strawberries, chop them up, and toss them with sugar and vinegar.  They are delicious this way, I promise!

The strawberry mixture needs to stand for 15 minutes.  While it sits mix together your eggs with....dare I say it...a little sugar and heavy cream.

You won't be sorry.  This creates the most delicious egg I have ever eaten.

Then stir in a little mint.  I was fortunate that my friend, Anita, gave me a mint plant at the beginning of summer.  I love being able to walk into my backyard and pick off a few fresh herbs for a meal.

It certainly beats scrambling around my spice containers looking to see if I have something somewhat similar to the recipe's listed ingredient.

Heat butter and oil in a skillet (and since I didn't take any pictures of the last dozen steps you have to go to your special place and picture it with me), then pour the egg mixture in.

The recipe doesn't say to do this, but when I watched this cooked on her show Giada had her mom on with her.  Her mother told her the eggs should be covered with a lid.  It definitely helps the eggs cook faster and more through.

This is after only a few minutes.  It's almost ready for the best part!

To prepare your strawberries for omelet assembly, strain the liquid.

When the eggs are almost completely cooked and there is very little liquid left on top, spoon the strawberries down the center of the omelet.  Fold the edges over the strawberries so that the omelet looks like an omelet.

Cook for a few more minutes, until the mixture has completely set.

I made this about a month ago and now I'm wishing I could have it right now.

The eggs were unlike any eggs I have ever eaten.  They gave off more of a pancake taste than an egg taste, which is never a bad thing.  The strawberries added a perfect edge of sugary sweetness.  The only thing I would have adjusted is to have lessened the amount of mint and to have chopped it up even finer.  It was a little too overpowering.

Don't be like me and wait until your omelet is finished cooking to decide that yes, you do want to have some fresh whipped cream to go on the side.

Thank goodness for my Kitchen Aide mixer.  Toss in a quarter cup of heavy cream, a little powdered sugar, a little vanilla, throw the mixer on and minutes later: whipped cream!  I love it.

And I love this too.