Parmesan-Crusted Pork Chops

4 servings

2 large eggs
1 cup dried Italian-style bread crumbs or Panko Crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper - (be generous with pepper)
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.

Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

Transfer the chops to plates and serve with lemon wedges.

NOTE:  Can brown these in the pan then finish in the oven 375 -400 for about 10 -12 minutes, depending on thickness of chop.

Strawberry Tiramisu

Bon Appétit
April 2006

Giada De Laurentiis

• 1 1/4 cups strawberry preserves

• 1/3 cup plus 4 tablespoons Cointreau or other orange liqueur

• 1/3 cup orange juice

• 1 pound mascarpone cheese, room temperature

• 1 1/3 cups chilled whipping cream

• 1/3 cup sugar

• 1 teaspoon vanilla extract



• 52 (about) crisp ladyfingers (boudoirs or Savoiardi)

• 1 1/2 pounds strawberries, divided

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

*Italian cream cheese available at supermarkets and at Italian markets.

Strawberries are a favourite, and I add blueberries if they're available. Have also made a mango and peach version  Have used all manners of conserves - marmalade, apricot, strawberry, etc. A definite keeper and a star

Pretty in a trifle dish too

Pizzette with Fontina Tomato Basil and Proscuitto

Bon Appétit
April 2006
by Giada De Laurentiis

Finger Food
Yield: Makes 16



1 13.8-ounce package refrigerated pizza dough

3/4 cup grated Fontina cheese (about 2 ounces)

8 cherry tomatoes (about 3 ounces), quartered

2 tablespoons grated Parmesan cheese



2 teaspoons extra-virgin olive oil

1/3 cup thinly sliced fresh basil

1 1/2 ounces thinly sliced prosciutto, coarsely torn into strips



Preheat oven to 475°F. Lightly sprinkle rimmed baking sheet with flour. Roll out pizza dough on lightly floured surface 1/4-inch thick. Using 2 1/2-inch diameter cookie cutter, cut 16 dough rounds. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange rounds on prepared baking sheet. Sprinkle rounds with Fontina cheese, dividing equally. Place 2 tomato quarters on each round, pressing gently into dough. Sprinkle tomatoes with Parmesan cheese. (Can be prepared 2 hours ahead. Cover and chill.)

Bake pizzette until golden brown, about 12 minutes. Drizzle pizzette with olive oil, then sprinkle with basil and lightly with salt and pepper. Drape prosciutto strips over. Arrange on platter and serve immediately.

Giada's Breakfast Fruit Pizza

Click here to link to this recipe on the Foodnetwork!
* 1 storebought pizza dough
* 2 tablespoons butter, melted
* 4 tablespoons Cinnamon-Sugar, divided, recipe follows
* 2 cups mascarpone cheese
* 1 tablespoon heavy cream
* 2 tablespoons lemon juice
* 1 teaspoon lemon zest (from 1 lemon)
* 2 cups mixed berries

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.

Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.

Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

Florentine Cookies - Giada

I first had these Christmas of 2006 when my sister, Tina, made them. They are possibly the best cookie I've ever eaten. So, for Christmas of 2007, I made them to give away. There is a knack to making these look pretty, she has it, I don't. Now this cookie is her signature cookie for Christmas gifting.

2 cups sliced almonds, chopped
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
3/4 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1/3 cup whipping cream
2 tablespoons honey
8 ounces bittersweet or semisweet chocolate chips

Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

Stir the almonds, flour and zest in a medium bowl.
Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves.
Bring the mixture to a boil. Remove the pan from the heat.
Stir in the almond mixture.
Cool the batter for 20 minutes, stirring occasionally.
Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely.
Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere.
Repeat with the remaining cookies and chocolate.