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Giada Obsession

August 2, 2010

For two years of my college career I worked part-time at Anthropologie in Center City. The job was pretty much the normal retail job… but I always thought the best thing about that store was their kitchen items. Everything in their kitchen sections always made me want to cook.
One day, I was asked to work in the kitchen section of the store, I was told that I had to restock the cook books we had on display because there was going to be a visit from Giada de Laurentiis and she was going to of course want to see her new cookbook on display. I was in shock, I love her!! Needless to say, when she walked in I was completely star struck. She looked gorgeous and I am obsessed with her recipes and when she is on the food network, I must watch. I told my manager that I was not moving from where I was until she left. I stood there in the same spot, she said “Hi” I said “Hi”.

Italian Doughnuts Recipe
via Giada de Laurentiis

Vegetable oil, for frying
Olive oil, for frying
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamon

Pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.

Alternately, I wanted to dip some in chocolate or vanilla with sprinkles on top. I used basic store bought cake icing for this.
Tip:These are best when served warm, and eaten shortly after they are made.

3 Comments leave one →
  1. Elizabeth Kubasko permalink
    August 2, 2010 3:01 pm

    In Slovakian and Croatian culture we call these doughnuts Sisky (Shish- ky) and fritoli. We make them in preparation for lent, think Fat Tuesday or Shrove Tuesday. We usually use candied fruits mixed into the dough and powdered sugar on top anddon’t usually put a hole in the doughnut. As with most traditional Catholics the idea is to use up the eggs and milk and oil in the house as lent is a time of fasting. I always find the similarities between different ethnicities interesting as each country usually has its own spin on similar traditions or cuisines.

  2. Aunt Bernadette permalink
    August 2, 2010 3:18 pm

    Hi Lauren: I never heard that story about Giada or that you are obsessed with her. You just may grow into being a great cook just like your mom. The recipe for the donuts is amazing – I may just have to try making them.
    Hope you had a great weekend – heard that the Connolly family stopped by for a visit. They stopped by my house or their way back to the city and Lauren said that she really enjoyed meeting you.
    Miss you and hope to see you soon!

  3. August 4, 2010 6:15 pm

    What a great story! I had a similar experience when I spotted Charlie Trotter in my neighborhood Barnes & Noble in Chicago. I spoke to him just briefly, telling him how I always something important about food when I read him or see him on TV. Turns out that store is his favorite, and when he has a new cookbook, he almost always launches it there.

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