Giangi’s Corner…

Perhaps you’ve noticed that English is not my first language. I was raised in France by an Italian mom and a French dad. Therefore French and Italian are my main languages; with the occasional Spanish thrown in just to get my point across. Now, with that said, I do want to apologize if sometimes I do not use the proper English grammatical structure or spelling.

I have also been asked about calorie content, diet tips, substitutions…  Well I enjoy eating. I do not snack. I do drink a lot of water during the course of the day and I do not over eat at meal time.

GIANGI’S 10 KITCHEN COMMANDMENTS:
1.     I shall use butter
2.     I shall use cream
3.     I shall use good wine in my cooking
4.     I shall drink good wine with dinner (life is way too short not to have a good wine)
5.     I shall always look for the ultimate kitchen gadget… just because
6.    I shall use butter
7.     I shall not worry about the fat content of my food (that’s why we work out at the gym…right?)
8.     I shall always have a small piece of chocolate a day
9.     I shall always keep my friends dietary needs in mind and make things for them. (True friends are rare gems, so we need to treat them right and let them know that they are loved)
10.    I shall use butter

I have created this section of my blog for my free flow thinking, and also to have a place where we can talk, or write to one another. If any questions arise during preparing one of my recipes, I do want to be asked. Like I said earlier, English is my third language…

February 9, 2010

How many times have you stared at your kitchen, refrigerator or pantry and ponder over the same question: “What I am going to fix for dinner tonight?”. Well, you are not alone.
As my morning ritual, by the time I finish my espresso, I have a pretty good idea of what I am going to fix for dinner that night. Of course, as soon as my son and husband stumble into the family room each morning, I share with them what awaits them that night. I am very fortunate that my son and husband, eat everything I fix, and they also make great suggestions.
So, with this blog I want to share my daily dinners with you. I will share our menu and the recipes that we had that night.
I also want to challenge myself by making a new recipe every few days.
Mind you that I like to stay close to my roots, therefore the majority of my recipes will be French and Italian dishes.
I do hope you will enjoy these recipes and, as we do in our family, have a lot of fun.
So, let the fun begin…..

February 9, 2010 Menu
Veal Piccata Giangi’s Style
Angel Hair Pasta with light tomato sauce
French String beans with Butter

Veal Piccata Giangi’s Style
4 veal cutlets
8 tablespoons of Butter
Flour
½ cup Chardonnay wine
2 Diced tomatoes
1 Tbs capers
Juice of a ¼ of a lemon
Salt and pepper
Lemon juice to taste

Pre-heat oven at 200. Clean and pat dry the veal and dredge in flour. In a frying pan over medium heat, put 5 tablespoons butter. When hot add the cutlets and brown lightly on one side. Turn over and slowly cook for a minute more. Remove and put in the oven to keep warm.
Add 1 tablespoon of butter to the pan, chardonnay wine, and the diced tomatoes, 1 tbs capers, juice of ¼ lemon, salt and pepper. Scrape any bits from the pan and cook until the sauce starts to bind. Off the heat add the last 2 tablespoons cold butter and lemon juice to taste. Swirl and serve over the veal and season with salt and pepper to taste.

Angel Hair Pasta with Light Tomato Sauce
1 can 8 oz San Marzano Tomatoes, or any tomatoes can of choice
1 Tbs Olive oil
1 garlic clove, peeled
Salt and pepper to Taste
A small pinch of sugar
Small pat of butter
Fresh Basil – 1 sprig (optional)

In a small pan over medium heat warm the olive oil, add the garlic and brown it slightly. Add the tomatoes, salt, pepper and sugar. Cover and cook over low heat for 20 minutes. Add the basil at the last-minute and turn off the heat. Remove the garlic.
Bring a pot of salted water to boil and add the Angel Hair pasta. Cook until done. Strain the pasta and place back in the pot, add the butter and the tomatoe sauce and mix well.

French String Beans
1 small bag of French String Beans
2-3 tablespoons of Butter
Salt and Pepper to taste

Cook the French String Beans according to the package. Drain, add the butter, salt and pepper to taste.

Enjoy….