At first glance, Bitchin' Kitchen Cookbook by Nadia G. appears to target a younger generation of cooks. In fact it's the type of cookbook that entices cooks of all ages to grab their wooden spoons and head for the kitchen chuckling all the way. Nadia G., along with her cast of characters, show cases her cooking talent, humor and in-your-face attitude through sixty delicious recipes and truly amazing, colorful photo artistry.
The Chapters and Recipes
The twenty chapters with titles such as The Single Life, Furious Foods, Anxiety Blasters and Impress the In-Laws are both entertaining and amusing. Each of the sixty healthy recipes made with fresh ingredients are well organized and easy to follow. Nadia also offers 'Nadvice' on food and relationships.The book also contains chapters on food information, cooking equipment and metric conversion tables.
Nadia goes back to her Italian roots for authentic Italian recipes such Pasta e Faggiole, Linquine Aglio-Olio and Nonna's Potato Croquettes (recipe included below).The potato croquettes, a combination of potatoes, cheese and eggs, rolled in breadcrumbs and fried until golden were absolutely delicious, just like Nonna used to make.
Bitchin' Kitchen Cookbook
Bitchin' Kitchen Cookbook does not comply to the average cookbook 'norm'. It's a refreshing addition to any cookbook collection and brings back the fun in cooking for cooks of all ages and skill levels.
About the Author
Nadia G. is the creator of the hit web and mobile cooking show, Bitchin' Kitchen TV which attracts a quarter of a million viewers monthly. After its first season, the Bitchin' Kitchen won 'The Wave Award' for 'Favorite Mobile Comedy Series'. Nadia is currently developing a half-hour TV version of her web cooking show for the Food Network.
Nonna’s Potato Croquettes Recipe
Servings: 4
Equipment (Gear):
- Large pot
- Medium-sized frying pan
- Large mixing bowl
- Large frying pan
Ingredients (Grocery List):
- Russet potatoes (4, large)
- Garlic (1 clove, degermed and minced)
- Extra virgin olive oil (1 teaspoon plus more for frying)
- Parmigiano Reggiano (1⁄2 cup, grated)
- Fresh flat-leaf parsley (1⁄2 cup, minced)
- S&P (salt and pepper)
- Eggs (3)
- Italian-seasoned bread crumbs
Method (Shkiaffing it together):
Potato Mixture:
- Slice potatoes into chunks. Place them in a large pot of salted water,boil about 15 minutes until fork-tender, and then drain.
- In a frying pan, heat 1 teaspoon of olive oil on medium heat. Add garlic clove and sauté 2 minutes until golden. Set aside.
- In a big bowl combine the cooked potatoes with grated parmesan, the sautéed garlic and the oil from the pan, parsley, a small pinch of sea salt,and freshly cracked pepper. Roughly mash it all together and let cool inthe fridge for 30 minutes to 1 hour.
- Once the mash has cooled, roll a bunch of croquettes into any shape you like. (Roll them up into 1⁄2-inch thick fingers.)
- Beat the eggs in a bowl. Dip the croquettes in the eggs and then coat/ roll them in the Italian-seasoned bread crumbs.
- In a large frying pan, heat 1⁄4-inch of olive oil over medium heat. Throw in a small pinch of bread crumbs to test the temperature. When the tester crumbs start sizzling fast, it’s time to get cracking.
- Gently place the croquettes in the oil. Roll them around for a few seconds until the breadcrumbs are golden all over, and they’re done.
- Place the fried croquettes on a paper towel to get rid of excess oil and shake off immediately until placated.
Recipe and photos reprinted with written permission from The Bitching’ Kitchen Cookbook (© 2009) by Nadia G. Published by GPP, Guilford, CT
- Bitchin' Kitchen Cookbook
- Softcover, 209 pages
- Publisher: Globe Pequot Press
- ISBN: 978-1-59921-441-2
- Author: Nadia Giosia
- Cover and book design by Nadia G.
- Price: $19.95 US/$19.95 CAN
