July 13, 2024 The Best Source of News, Culture, Lifestyle for Culver City, Mar Vista, Del Rey, Palms and West Los Angeles

There’s a New Chef in a Bitchin’ Kitchen

Nadia G. Rockin' America's KitchensStep back folks, there’s a hilarious new hottie in the kitchen—chef-comedienne Nadia Giosia aka “Nadia G.,†whose comedy-cooking show “Bitchin’ Kitchen†debuts on the Cooking Channel, tonight, October 6th at 10:30 p.m. ET/PT. This outrageous gal covers meals for every occasion, and I mean ‘every’ occasion. She’s got recipes for everything from “Impressing the In-Laws†to “Break-Up Brunches.†Sweet!

The Montreal born Giosia says, “I grew up in a food-obsessed Italian family. We communicated via food. Around the kitchen table we’d talk about everything and anything and that’s kind of how “Bitchin’ Kitchen†came to be. Food gives you a place to open up about the issues that mean something to you.â€

While she jokes that she attended the school of “hard-wooden spoon whacks,†she learned culinary techniques from the women in her family who she says, “were amazing cooks†and adds, “I’d pit my grandmother against a 3-star Michelin restaurant any day.â€

The show revolves around Giosia’s three loves: food, comedy and rock-n-roll. In 2007 the show, which started in Canada as a mobile webseries and premiered on Food Network Canada in 2010, won a WAVE Award for Favorite Mobile Comedy Series (beating out Conan O’Brien’s “Pale Force†and several other notable contenders). About this same time, publishers contacted Giosia and urged her to write a cookbook. Her “Bitchin’ Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess†has since become a bestseller.

The show’s variety/comedy format is perfect for Giosia’s stiletto-sharp wit and provides a great opportunity for Giosia (and her co-creator Joshua Dorsey) to spread their creative wings. For example, the “Rehab Recipes†episode debuts the first-ever music video to air in a cooking show. Even the song’s title, “I’m Never Drinking Like That Again†—evokes Giosia’s distinct style of humor.

Now for those of you ladies out there who are on diets, know this: while the fetching Giosia with her stunning figure freely admits, “I can eat a 220 pound guy under the table.†She also adds, “But I can probably also beat him at sit ups.†So there it is…if you love food but want to look awesome you have to work out too!

Giosia’s excited to be launching and rocking America’s kitchens with her new show but quickly adds, “At the end of the day it’s about food and it should be fun. Bring a fierce attitude to the kitchen. It comes down to this: don’t be afraid to make a mess, and a delicious mess at that.â€

For those of you ready to embark this holiday season on a “delicious mess,†here’s a new recipe from Giosia: delicious egg noodles topped with crab and a light, creamy tomato sauce. Bon appetite!

Egg Fettuccine Rose
2 crabs
350 grams egg fettuccine
2 tablespoons unsalted butter
1 clove garlic, smashed
1 cup sweet cherry tomatoes, halves
Pinch hot chili flakes
Pinch sea salt
Pinch freshly cracked pepper
Pinch brown sugar
1 1/2 cups half and half
1/3 cup fresh sweet peas
1/3 cup and a pinch of freshly grated parmesan
1 bunch parsley
Pinch minced parsley

Boil crab for about 10 minutes. Shell the crab and set all crab meat aside. Boil the egg fettuccine in salted water until it is al dente. Strain. Heat the unsalted butter in a pan over medium heat. Add the garlic, pinch of chili flakes and sauté until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar and freshly cracked pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half and half and bring to a boil. The moment it starts to boil, turn the heat down to medium low and add: the sweet peas, 1/3 cup of parmesan and parsley. Stir and let it thicken for about 8 minutes. Mix in the crab meat and heat through, about 2 minutes. Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated parmesan and minced parsley.

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