Chefography #1

Hello lovelys!!

It's Wednesday already??? sheesh where do the days go!? AND It's almost July!? Crazyyy!

Lately I have been thinking about starting another feature on here called Chefography.
I absolutely love cooking and I have a few favorite cooks and chefs out there.
So I decided that I will feature them from time to time along with a favorite recipe from them! So here it goes:

The first Chef I am going to feature is: Giada De Laurentiis 

(I know what some of you may be saying, UGH.. her?!)

But I happen to love her. I think she is gorgeous and she has amazing recipes and cook books.

Name: Giada Pamela De Laurentiis

Born: Rome, Italy - August 22, 1970

Quick Facts:
Giada grew up in a large Italian family where food was always very important.
Her grandfather is a famous film producer: Dino De Laurentiis.
She graduated from UCLA with a degree is Social Anthropology
After graduation, she decided to go to Le Cordon Bleu in Paris to study cuisine & pastry.
She founded her own catering company GDL Foods.
She married the love of her life Todd Thompson - A fashion Designer for Anthropologie
She has one baby - Jade Marie De Laurentiis Thompson
She is a famous Food Network Personality - Giada At home & Everyday Italian
Giada is a self proclaimed Chocoholic.. & Nutella!

One of my favorite recipes from her is this one here. I have made it several times and it's amazinggg! You may have to go out of your way to get some of the ingredients, but it's well worth it. And if you follow the recipe you will not be sorry!:

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Cook time: 20 minutes Yield: 6 servings

• 3/4 cup drained oil-packed sun-dried tomatoes, sliced
• 2 tablespoons of oil reserved
• 1 pound Italian hot sausages, casings removed
• 2 (8-ounce) packages frozen artichoke hearts (i use the ones in a jar or can)
• 2 large cloves garlic, chopped
• 1 3/4 cups chicken broth
• 1/2 cup dry white wine(or any white you have on hand)
• 16 ounces fusilli pasta
• 1/2 cup shredded Parmesan, plus additional for garnish
• 1/3 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• 8 ounces water-packed fresh mozzarella, drained and cubed, optional
• Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.
Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
Add the broth, wine, and sun-dried tomatoes.
Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil.
Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes.
Drain the pasta (do not rinse).
Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture.
Toss until the sauce is almost absorbed by the pasta.
Stir in the mozzarella.
Season, to taste, with salt and pepper.
Serve, passing the additional Parmesan cheese alongside.

**Alternative for my veggie loving friends... Take out the sausage and use vegetable broth instead of chicken, and you have yourself a fabulous vegetarian friendly dish!**

Thinking about this recipe makes me sooo hungry!

I may just have to make this for dinner tonight!

Enjoy your day everyone!

Peace, Love & Cooking

Laura