Cher, Madonna, Paris … Giada? In the food world, Giada De Laurentiis is as much a household name as any pop star. Now in addition to her many cookbooks, television programs and kitchen products, Giada is blessing Italian winemaker Bella Sera wines with her golden touch. SheKnows had the opportunity to talk with Giada about her latest wine venture and pick her brain for her favorite food, wine and entertaining tips. And yes, she totally is as cute and nice as you imagine.
fruit with white wine & mint
1 1/4 cups dry white wine
1/3 cup sugar
1 tablespoon chopped fresh mint
1/2 ripe cantaloupe, halved, seeded, and cut into 3/4-inch cubes (about 3 cups)
1, 8-ounce basket of fresh strawberries, quartered
1 cup seedless green grapes, halved lengthwise
In a small saucepan, bring the wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat and stir in the mint.
In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
Transfer the fruit mixture to serving bowls and serve chilled.
Broiled salmon with garlic, mustard and herbs
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
3/4 teaspoon finely chopped fresh rosemary
3/4 teaspoon finely chopped fresh thyme
1 tablespoon dry white wine
1 tablespoon olive oil
Nonstick olive oil cooking spray
6, 6- to 8-ounce salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
In a small bowl, mix the garlic, both mustards, rosemary, and thyme. Mix in the wine and oil. Set the mustard sauce aside.
Preheat the broiler. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Transfer the fillets to plates and serve with the lemon wedges.