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Giada De Laurentiis Gets Backlash From Paula Deen's Fans

Giada De Laurentiis Gets Backlash From Paula Deen's Fans

Deen’s fans are 'not happy' with her

When Food Network announced that it would not renew its deal with Paula Deen, it filled her shows’ timeslots with episodes of Giada De Laurentiis’ shows.

Access Hollywood reported on the matter, with De Laurentiis telling hosts Billy Bush and Kit Hoover, "Her shows got replaced by my shows, so we have a lot of people not happy with me right now, as if I had anything to do with it."

Deen’s fans have been active on social media throughout her ongoing "N" word controversy, and according to Access Hollywood, they "have taken to Twitter and Facebook over the issue, telling the chef she needs to defend her fellow celebrity chef, but Giada stressed that she is not getting involved."

Paula Deen Appears on 'TODAY,' Tearfully Insists She’s Not a Racist

Deen and De Laurentiis have previously been known to have a good relationship. In February, she and Deen appeared together on the TODAY show in Miami; De Laurentiis tweeted, "Love this lady!" with a picture of them together.

"I know her as a kind woman," she told Access Hollywood.


Curtis Stone, Giada De Laurentiis, Paula Deen and More TV Chefs Opening New Restaurants

From Curtis Stone to Paula Deen, a slew of TV-famous cooks have been extra busy lately bringing their food off-screen.

From Top Chef MastersCurtis Stone to Everyday Italian‘s Giada De Laurentiis, a slew of TV-famous cooks have been extra busy lately as they prepare to take their food off-screen — and become new restauranteurs.

Aussie chef Stone recently opened Maude, an eatery named after his grandmother in Beverly Hills, Calif. The spot offers a nine-course prix fixe menu, the entire place seats only 25 diners and each month a different ingredient is highlighted (artichokes in March, peas in April).

“There’s excitement and tremendous creativity involved in having your own place,” Stone told Forbes.com. “You have to live on the edge a little when you’re doing this, and I love it.”

Paula Deen, the Queen of Southern Cooking, is making a culinary comeback. After fading from the spotlight following a racial-discrimination scandal in 2013, Deen plans to open Paula Deen’s Family Kitchen, a 20,000-square-foot restaurant with a retail store, in Pigeon Forge, near Gatlinburg, Tenn., this summer. Her fans can look forward to the chicken-and-dumpling-type fare she’s made famous.

Her four casino restaurants closed last year after she admitted using a racial slur in the past. Deen, a diabetic who recently admitted to PEOPLE “I have been eating way too much lately,” still owns The Lady & Sons restaurant in Savannah, Ga.

But Deen’s not the only TV chef heading South: According to Eater.com, The Chew‘s Carla Hall is also working on Page, a Southern-themed sit-down restaurant within Ronald Reagan National Airport’s Terminal A in Washington, D.C. Winging its way onto the menu: comfort foods like pot pies and deviled eggs, a raw bar and locally sourced produce.

De Laurentiis’ first-ever eatery, Giada, will debut in Las Vegas’s Cromwell Hotel in May with a menu that’s part food, part entertainment.

“I’m finding some unique and fun ways to create, not just great ambiance and food, but a fun show,” the Food Network star explains. Some ideas: having waiters shave cheese over pasta plates tableside and offering flambé desserts.

And then there’s Martha Stewart: The entertaining guru and prolific cookbook author told Iron Chef Geoffrey Zakarian during his Food Talk radio show at the recent South Beach Wine & Food Festival that she𠆝 like to open a restaurant in the same New York City office building that houses her Martha Stewart Living Omnimedia company.

“There are 11,000 people who work in [the building] and no restaurant,” the entrepreneur told Zakarian. No word on what the menu offerings would be or if the restaurant would include a crafting section!

Other restaurants to look out for: Food Network star Bobby Flay‘s Spanish/Mediterranean bistro Gato in New York City and Top Chef All-Star winner Richard Blais‘ Juniper & Ivy in San Diego, both scheduled to open next month.


The Mysterious "Dump Bucket"

With all of the food that she cooks on her show, we've often wondered how Giada De Laurentiis stays so petite. The answer's simple: she never actually eats any of the food that she cooks. According to a Page Six article from 2014, an unnamed source revealed that Giada chews the food for the cameras, then spits it out into a "dump bucket." A representative for De Laurentiis has denied this, but it could simply prove the old adage: never trust a skinny chef.


Nicole Kidman spit out Giada De Laurentiis’ food on The Ellen Show

As if one event wasn’t enough, Giada De Laurentiis had another embarrassing moment when she appeared on ‘The Ellen Show.’ Here, the chef cooked alongside the host and special guest Nicole Kidman as Giada revealed some of her secrets from the kitchen. However, Harper’s Bazaar reported that things quickly took a turn.

To start, Giada shaded Nicole when she asked if she had ever made “anything” after her risotto balls failed. Several comments and plenty of eye rolls later, and Giada served up her dish. Nicole stated the food was “tough” before she elegantly spat it out into the trash. While it might have seemed like nothing much at the time, it made for some pretty awkward viewing for fans at home.


A move to Paris

While she was studying social anthropology, Giada couldn’t take her mind off of food and cooking and knew that she had to do something about it. To ease her cravings, Giada applied to study at the prestigious Le Cordon Bleu culinary school in Paris.

A move to Paris

Her aim was to eventually become a pastry chef, and she used the opportunity to study under some of the greatest chefs of all time and learn the skills necessary to become a professional chef in the culinary world.


Giada de laurentiis

iam fan of hers i have two question about giada de laurentiis like answered plz.

1. why do people hate giada de laurentiis? what the reason behind it? i like why to know why hate toward her

2. do anybody believe the blind item about Giada? if do tell why believe them.

Sierra

Coach

JustRobin

Team Owner

YeezySeason

Praise Him

I always loved watching her show on the food network

It's a shame she covers up her cleavage nowadays though

Crazyjohn

General Manager

I always loved watching her show on the food network

It's a shame she covers up her cleavage nowadays though

Mona Vanderwaal

Madhouse Mona

Something about her always irked my soul and I could never put my finger on it. She always seemed like a fake bish for some reason.

Then the tea was spilled about her fukin Rachael Ray's husband and being an all around whore and it all made sense.

Kuntessa

General Manager

Soriahna

General Manager

I drink a lot

Team Owner

She has really short arms. It's uncomfortable watching her cook.

Her show was overrated anyway. All she did was throw pancetta and drizzle olive oil over everything.

Thighs

Team Owner

Toni-red

Living life

PhillyDamsel

Starter

Hi5Perry

Team Owner

My mom can't stand her giant head on that small body

I hated how she stares into the camera and talks to you like you're slow

Glossygloss

Team Owner

All, and I mean ALL of the blinds on her say she is a known hoe.

Sleeps around even though she is married. Has been linked to John Mayer and Drake.

Amber Gates

Team Owner

I like her show and her recipes. I make them all the time because they are simple. I think some people are just sick of seeing her everywhere. The Food Network is terrible all they show is diner drive in (whatever the fuck it is called), Chopped, Barefoot (love her show), The best thing, Pioneer Woman and Giada. They need more variety and less reality shows IMO and they need to stop using Giada, Bobby fucking Flay and Ina in every single show! -----Rant over

NubianQueen

Team Owner

I want to know what happened to these shows:

Big Daddy's House
Down Home with the Neely's
Sunshine

It's like they took off all the Black shows. I need to google.

Tea Delgado

Team Owner

I've tried three of her recipes and didn't like any. No more!

She is rumored to be a ho. Don't know if true though.

RemyredJeter

Where the money resides

I like her show and her recipes. I make them all the time because they are simple. I think some people are just sick of seeing her everywhere. The Food Network is terrible all they show is diner drive in (whatever the fuck it is called), Chopped, Barefoot (love her show), The best thing, Pioneer Woman and Giada. They need more variety and less reality shows IMO and they need to stop using Giada, Bobby fucking Flay and Ina in every single show! -----Rant over

I want to know what happened to these shows:

Big Daddy's House
Down Home with the Neely's
Sunshine

It's like they took off all the Black shows. I need to google.

These two post are the truth. I used to love Food Network and the Cooking Channel but they took off all the good shows. I love Aton Brown's "Good Eats" but they are mostly reruns now and I never cared for the guy that does the Drive-thru, Diner and Dives show.

I do like some of Giada's receipes because they are simply.

NubianQueen

Team Owner

These two post are the truth. I used to love Food Network and the Cooking Channel but they took off all the good shows. I love Aton Brown's "Good Eats" but they are mostly reruns now and I never cared for the guy that does the Drive-thru, Diner and Dives show.

I do like some of Giada's receipes because they are simply.

That's Guy Fieri or something like that. Yeah they blew him, Rachel, and that Anne Burrell up. I was turned off by Anne while watching her show and she would dip her spoon into the food and then put the spoon back into the food. Sorry not a good look for a chef and Guy's voice just rubs me the wrong way. LOL

What is up with the U.S. of Bacon show. I mean how much bacon can you eat? I watched it a few times and I could feel my arteries hardening from all that food surrounded by bacon. -over:

RemyredJeter

Where the money resides

That's Guy Fieri or something like that. Yeah they blew him, Rachel, and that Anne Burrell up. I was turned off by Anne while watching her show and she would dip her spoon into the food and then put the spoon back into the food. Sorry not a good look for a chef and Guy's voice just rubs me the wrong way. LOL

What is up with the U.S. of Bacon show. I mean how much bacon can you eat? I watched it a few times and I could feel my arteries hardening from all that food surrounded by bacon. -over:

Anne has like two shows now. I remember when she was Mario Batali's sous chef on the Iron Chef.

I haven't seen the U.S. Bacon show it sounds like something Paula Deen would host.

ChiQT

Chicago Girl

Toni-red

Living life

Sleeping_Cutie

Team Owner

I drink a lot

Team Owner

Maaan, somebody suckin somebody off behind the scenes at that place.

I can't stand Guy Fiery. Dude is so corny and annoying, yet he has multiple shows on that channel. I believe he won the food network star reality show. So then the next season Big Daddy won I believe so they gave him a show right quick which I loved, but his show ONLY came on during Sunday football! I knew mad dudes who wanted to watch the show, but the weren't giving up football. Next thing you know the show is cancelled.

Meanwhile the runner up during Big Daddy's winning food network star season has had more than one show on that channel. I see him on food network all the time! This sounds like Rueben Studdard/Clay Silent all over again. smh

Meanwhile again, they got like 175 shows and the same 5 people hosting them. "somethin in the buttermilk ain't clean".


Giada’s Best Summer Recipes

Catch Giada De Laurentiis on Giada in Italy and serve up her best warm-weather recipes all summer long.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Renee Comet ©Renee Comet

Photo By: Melissa Libertelli

Photo By: Melissa Libertelli

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Grilled Chicken with Spinach and Pine Nut Pesto

Antipasto Salad

Giada brings the flavors and textures of a classic antipasto platter into a light, summery pasta salad.

Marinated Zucchini and Summer Squash

Marinating the sliced veggies for around three hours (at room temp) or overnight (refrigerated) allows them to absorb moisture and flavor that is not lost when they&rsquore later grilled.

Herb Melon Salad

This 15-minute salad is made with cut-up assorted melons and tossed sweetened vinegar fresh basil and mint leave add some extra flavor.

Tricolore Pasta Salad

The bright colors of the Italian flag shine in this summery salad, featuring tricolor fusilli , peppery arugula and sweet tomatoes.


2. White Bean Chili

Now that we’re all warmed up, it’s time to spice things up a bit with some white bean chili! Paula’s recipe calls for dried navy beans, chicken stock, 1/2 stick of butter, garlic, onion, green chiles, chicken, cumin, oregano, red pepper flakes and cilantro. The first thing I noticed about this recipe is that it takes four hours to make! I’m used to letting chili cook for a while, but 2 hours of that time is spent re-hydrating the beans, which is an annoying step which I think might discourage a lot of home chefs. This recipe earned 5 stars from 239 reviews, but its lack of seasoning and throw-it-all-in technique leaves me wanting for more.

Giada’s white bean chili uses a lot of the same components: onion, garlic, chicken, cumin, oregano, (low-sodium) chicken stock, and red pepper flakes. However, she adds fennel seeds, chili powder, flour, cannellini beans, Swiss chard, corn, Parmesan cheese and flat leaf parsley. To me, the most important thing about a chili is its thickness nobody likes runny chili. I was surprised when I saw that Paula’s recipe didn’t have any sort of thickener or any additional vegetables to cut the beans. This recipe, like Paula’s earned 5 stars from nearly double the reviews and has much more instruction for the cook (specifically, let it thicken).

Giada earns another win for her white bean chili that combines more flavors that Paula’s. View Giada’s recipe here, and Paula’s here.


Giada De Laurentiis Gets Backlash From Paula Deen's Fans - Recipes

I love Giada . I'm wondering if she'll introduce her new baby little Jade on the program .

Sounds like "Barefoot Contessa on a Budget".

Exquisite table settings? I hope she's not doing tablescapes. That part is covered in another show lol.

i love giada and i love watching her.
her shows are always well produced and pretty to watch. there is just something about her that is pleasant and, fun and lovable.

"Stylish yet affordable"? Isn't that just another way of saying "Chic and Easy"? No matter, I love Giada and I'm glad she's got something new to work on.

Also, FN needs to hire a proofreader: " to help viewers find their own every cooking style ."

Did they mean to say, "their very own cooking style"? Or perhaps, "their own everyday cooking style"?

Let's think about this for a moment or two. "Giada At Home" could resemble Jamie's series, but it could also smack of any other series on TFN, like "Down Home with the Neelys," "Paula's Home Cooking," or(the party angle got me to wondering about this), "Semi-Homemade Cooking with(Aunt)Sandra Lee." (Will GDL do window treatments like Sandy? Hmmm. )
Seriously, I'll still watch, no matter what she does.

I just had another thought. Will it truly be "at home?" Remember, for the original cycles of "Everyday Italian," the production company rented homes around L.A. to "portray(for want of a better word)" GDL's house. It may be a throwback to her upbringing, because she was taught not to be so forthcoming with family details(remember her Chefography segment?), and I think a house would qualify as part of those details.

I can understand her need for privacy. And,maybe her protective nature towards her child. But,neither Giada nor little Jade have been seen in public in nearly two months. I hope that every thing is alright .

Will there be new episodes of her weekend getaways? I love Rachael more but GDL's getaways were way more interesting and appealing than "Tasty Travels". Sorry Rach! Does anyone ever comment how Giada's husband doesn't appear to be aging well? He looks damn near sick sometimes. Just curious.

I'm a huge fan of Giada and I think it stinks that Rachel Ray seems to "steal" Giada's name-sakes like "Everyday" and "Get-A-Way" Sorry Rachel but Giada is definately more of a class act.

MY HUSBAND WILL NO LONGER VISIT YOUR WEBSITE

TRY WEARING SHIRTS THAT COVER MORE

I don't find the new show to provide many recipes- and to be far from realistic. and not affordable? Who has that extra cash to go to POLO games. Have a morroccan party in their backyard. Keep it real Giada!


Food Network Lite's Blog

I am a huge lasagna fan, if you couldn’t tell by now. I love the flavors of it, so anything that mimics the flavors or takes the concept and creates something new out of it, I want to try. It’s one of the ultimates of comfort foods. However, comfort food, especially lasagna, tends to be hard on the diet, but I’m Italian and I can’t give up my lasagna! Then, when I saw Giada make her lasagna rolls, my mouth started to water. However, my jeans felt tighter just watching her make it. I came up with a recipe that gets the same great meal without all the fat.

Unlike your crazy neighbors, we’ve moved! We have a new page Thindulge, where we recreate all your favorite recipes, not just from Food Network, to be guilt free and now gluten free as well! Visit our YouTube page, like us on Facebook, follow us on Twitter @Thindulge and see us on Pinterest!

LASAGNA ROLLSAnthony J. Caruso

2 tablespoons butter spread (recommend Smart Balance Light)

4 teaspoons white whole wheat flour

1 ¼ cups fat free half and half

1/8 teaspoon ground black pepper

1 (15-ounce) container fat free ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

½ cup plus 2 tablespoons grated Parmesan

3 ounces thinly sliced prosciutto, chopped

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked whole wheat lasagna noodles

1 cup shredded reduced fat mozzarella (about 4 ounces)

To make the sauce: Melt the butter spread in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 1 minute. Whisk in the half and half. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, ½ cup Parmesan, prosciutto, egg substitute, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter spray a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

First, as always, I use a butter spread instead of butter. Since it is a different consistency than butter, you don’t need to cook the roux that long. The recipe called for 3 minutes, but just 1 minute will be more than enough.

Also, I used white whole wheat flour instead of all-purpose flour. All purpose flour is a refined grain, which is just empty carbs and calories. White whole wheat flour is a complex carb, but is made to taste like regular flour. This way, you get the health benefits without changing the taste.

Instead of whole milk, I substituted fat free half and half. It has the same consistency, but without all the fat. One serving of whole milk has a quarter of your daily allowance of saturated fat. You are saving yourself a lot with this swap.

I use fat free ricotta instead of the whole milk ricotta. You are mixing it with spinach, prosciutto and spices, wrapping it in pasta, smothering it in cheese and two sauces. You are never going to know its fat free ricotta in there.

Speaking of cheese, I cut the parmesan by 1/4 cup. A little bit of parmesan goes a long way and, even though it isn’t a fattening cheese, a cup of it isn’t exactly heart-healthy.

As always, I used egg substitute instead of an egg. You are using the egg as a binder, and egg substitute has all the qualities you need for binding things together. Why waste your fat and cholesterol allowance on a binder that you’re not going to taste anyways?

Whole wheat pasta is the way to go here. Like the flour, regular pasta is an empty carb. It’s like eating a spoonful of white sugar. Whole wheat pasta gives you long lasting energy as well. It makes a world of difference.

When it came to the mozzarella cheese, I decided to go with reduced fat cheese, not fat free. Fat free mozzarella doesn’t melt easily, but reduced fat mozzarella does. You will wind up with a cheesy lasagna roll without all the fat.

Lastly, Giada calls for the pan to be buttered, but I use a butter spray. The fat in a butter cooking spray is negligible. As a rule of thumb, I never butter or grease a pan with anything but a cooking spray. It’s empty fat and calories that don’t make a huge difference in taste.