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One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond Hardcover – October 16, 2012
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As a member of a large, food-loving Italian family, Valerie Bertinelli has always equated food with good times and togetherness. But at one point her love of food threatened not only her health, but her livelihood as an actress, when personal demons drove her to overeat and make poor food choices that caused her weight to balloon by 50 pounds. Now happily svelte, remarried, and riding a new career high, Valerie has made peace with food, giving it a central—yet considered—place in her home and family celebrations.
One Dish at a Time offers an intimate look into the beloved actress's kitchen, where she prepares a collection of treasured recipes from her Italian heritage. Along the way, she shares her insights into the portion control and mindful indulgence she has come to practice on her journey to enjoying the pleasures of the table again.
Filled with gorgeous photos including the actress in her kitchen, nutrition information accompanying each recipe, and Valerie's tips for maintaining a healthy lifestyle, One Dish at a Time is designed to please baby boomer fans and home cooks alike.
- Print length256 pages
- LanguageEnglish
- PublisherRodale Books
- Publication dateOctober 16, 2012
- Dimensions8.26 x 0.82 x 10.27 inches
- ISBN-101609614607
- ISBN-13978-1609614607
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See Recipes from One Dish at a Time
Herbed Mashed Cauliflower Click here for a larger image Chicken Paillard with Salsa Verde Click here for a larger image Cherry Clafouti Click here for a larger imageAbout the Author
Excerpt. © Reprinted by permission. All rights reserved.
Morning is about indulgence, not denial.
I WAKE UP LOOKING forward to breakfast. Big surprise, right? Lately, I will cook up an egg and place it on top of a slice of high-quality, protein- infused bread, and that's my breakfast, along with coffee and my crossword puzzle. It's easy, it's healthy, it makes me feel good, and it leaves me satisfied. But generally I'm not a one-kind-of-breakfast gal. Sure, I get into routines, especially when I work, but I like variety. I like ease and practicality, too. (That's more of a life philosophy than a requirement for breakfast.) My schedule will vary from having to get up at 5 a.m. for a 6 o'clock call time on the set to being able to sleep in, and my breakfasts will reflect my schedule or lack of one, particularly on the weekends, when I have the time to linger at the table and luxuriate in my food choices.
As you will discover, the breakfast recipes I have included here range from different kinds of pancakes to various uses for eggs to muffins and a super- healthy smoothie. I am leaving simple things like toast and a bowl of fruit to you, though I've had mornings when I could have used the most basic instructions: Hold the knife in your right hand. Use your left hand to hold the butter dish so it doesn't run away ...
By the way, I'm a fan of real butter. I will not use margarine. My mother has given me recipes from 30 years ago that call for margarine, but I don't make those. Using butter is a little thing, there is a tad more fat, but it makes a significant difference in taste and quality. I would rather spend 15 more minutes on the treadmill and enjoy butter's rich texture and flavor than deny myself.
To me, morning is about indulgence, not denial. I have heard that it's the best time of day to have sweets. Unfortunately for me, I like them late at night, and I often have to slap myself silly to keep from eating them. Everyone is different, though. You have to listen to your body, especially in the morning when the day is new and full of possibilities. Do you feel like grains? Do you feel like the tangy freshness of fruit? Do you need the hug that you only get from eggs Benedict?
I wake up assuming that I am going to be healthy with my meals all day, and I want to nourish that feeling, not derail it. Why do otherwise? Laziness? That's not an excuse. This is your time. If brunch is the bubble bath of meals, a Monday through Friday breakfast is a refreshingly hot shower. I feel best when I start my day off with a protein and carb combo. I wake up with the desire to be physical, and as a result I crave fuel. It's probably because I've put working out in my daily routine in the last few years and my metabolism has changed for the better.
I also crave the hugs my grown-up son still gives me when I make him his favorite breakfast, Pumpkin Pancakes (page 9), as I have done since he was a little boy, and that's why I included the recipe. Nothing wrong with some affection for mama at the breakfast table. It beats sweetener in my coffee. I also love taking leftovers out of the fridge. I must admit I feel so clever everytime Tom and I transform asparagus and broccoli from the night before into an egg white frittata. I know it's not rocket science. It's not even culinary science. It's breakfast. But it's delicious. And that's the point.
CHALLAH FRENCH TOAST
To this day, I can't make this without thinking back to Wolfie's elementary school days, when I made it almost every weekend--the sweet solution for using up whatever slightly stale sandwich bread happened to be left after the week's lunches. Now I like to use challah or Hawaiian sweet bread (also known as Portuguese sweet bread on the East Coast). If you want to slenderize this classic brunch dish, just use egg whites, 2% milk, and a few extra drops of vanilla. Rather than pour maple syrup--always the real stuff--all over them, put the syrup in a small finger bowl and cut the toast into thin rectangles for dipping. Wolfie always loved it that way.
YIELD Serves 4-6 (makes about 12 1/2 inch slices)
5 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 pound challah loaf, sliced into 1/2" thick slices (save the ends for another use)
1 teaspoon unsalted butter for the skillet
Confectioners' sugar
Warm maple syrup
WHISK TOGETHER THE eggs, milk, vanilla, nutmeg, cinnamon, and salt in a medium bowl. Spread the bread slices in a large glass baking dish (they may overlap) and pour the egg mixture over them. Let sit for about 2 minutes, then flip the bread slices over and let sit for 2 minutes more.
Preheat a large well-seasoned cast-iron or nonstick skillet over medium heat. Add enough butter just to coat the surface of the pan. Working in batches, slide the bread slices into the pan and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer to a warmed platter. Tap confectioners' sugar through a sieve onto the French toast and serve warm with the maple syrup.
Per serving (when serving 4): 427 calories, 13 g protein, 72 g carbohydrates, 9 g total fat, 3 g saturated fat, 1 g fiber, 532 mg sodium
Per serving (when serving 6): 391 calories, 13 g protein, 63 g carbohydrates, 19 g total fat, 3 g saturated fat, 1 g fiber, 531 mg sodium
LEMON CURD PANCAKES
Give me any breakfast dish that makes liberal use of lemons. These are a special treat, one that I make for Sunday brunch when the lemons on my trees are at their peak. The original recipe, from an inn in Sonoma, called for cottage cheese, but being Italian, I couldn't help but switch it out for ricotta. Making lemon curd is easy, but you can also buy good-quality versions at specialty markets.
YIELD Makes about 30 silver-dollar-size pancakes and 1 cup lemon curd Serves 6
LEMON CURD
4 large egg yolks
Grated zest of 1 lemon
1/3 cup freshly squeezed lemon juice (from about 1 1/2 lemons)
1/2 cup sugar
Pinch kosher salt
5 tablespoons unsalted butter, chilled
PANCAKES
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
3/4 cup whole milk
1 large egg, lightly beaten
Zest of 3 lemons, grated, plus more for garnish
1/2 cup (4 ounces) ricotta cheese
Unsalted butter for the skillet
Creme fraiche (optional)
TO MAKE THE LEMON CURD: Combine the egg yolks, lemon zest and juice, sugar, and salt in a medium saucepan. Whisk to thoroughly incorporate. Cook over medium heat, whisking nearly constantly, until the mixture thickens enough to coat the back of a spoon, about 20 minutes.
Take the saucepan off the heat and whisk in the cold butter, 1 tablespoon at a time, until melted and incorporated. Transfer the curd to a bowl and press plastic wrap directly against its surface to prevent a skin from forming. Refrigerate until firm, at least 1 hour.
TO MAKE THE PANCAKES: Meanwhile, whisk together the flour, sugar, and baking powder in a large bowl. Whisk in the milk, egg, and zest until incorporated. Using a rubber spatula, gently fold in the ricotta.
Preheat a large well-seasoned cast-iron or nonstick skillet over medium- high heat, and add enough butter to just coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add heaping tablespoon-size dollops of batter, allowing enough room between each for them to spread slightly. Cook until the bubbles begin to pop and hollow out on the surface of the pancakes, adjusting the heat as necessary, about 2 minutes. Flip and cook for about 1 minute more. Serve garnish with the zest, curd, and creme fraiche (if using).
Per serving: 349 calories, 8 g protein, 40 g carbohydrates, 18 g total fat, 10 g saturated fat, 1 g fiber, 150 mg sodium
A Good, Long Run
I WAS GETTING SET to run my first half-marathon when I ate Lemon Curd Pancakes (page 7) for the first time. At the time, I was setting goals for myself, and this half-marathon was one of them. I had only started running the year before. My trainer said he was going to teach me how to run. I said, "Oh right." But he did, and we worked our way up from a 10-minute run to a full marathon. On the night before the race, I did what all marathon runners do and carb loaded. I had been on a strict diet, but I wanted to eat something decadent before the race. I saw the pancakes on the menu at the Sonoma Fairmont Mission Inn where I was staying and immediately said, "I can have these. I'm running 13 miles tomorrow." I beat Tom by 8 minutes! Not only were the pancakes amazing, but my time was, too.
PUMPKIN PANCAKES
Wolfie looooves pumpkin pie the way I love lemons. Of course, always make it for Thanksgiving, which means I tend to overbuy the canned pumpkin. I'll take the aroma of cinnamon, ginger, and cloves wafting through the house anytime, especially around the holidays, which is when I'm most likely to make these moist, fragrant pancakes. Folding in the whipped egg whites gives them a wonderful lightness.
YIELD Makes about 16 / Serves 4 for brunch or 8 for breakfast
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
3/4 cup whole milk
2 large eggs, separated
1/2 cup puree solid-pack pumpkin
1/4 cup vegetable oil
Unsalted butter for the skillet
Warm maple syrup
COMBINE THE FLOUR, sugar, baking powder, cinnamon, ginger, and cloves in a bowl and whisk to combine. Whisk in the milk, egg yolks, pumpkin, and oil until just combined. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on high until they hold stiff peaks, about 2 minutes. Using a rubber spatula, gently but thoroughly fold the whites into the batter.
Preheat a large well-seasoned cast-iron or nonstick skillet over medium- high heat, and add just enough butter to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add 1/4-cup dollops of batter, allowing enough room between each for them to spread slightly. Cook until the edges appear cooked, adjusting the heat as necessary, about 3 minutes. Flip and cook about 2 minutes more. Serve warm with the maple syrup.
Per serving (when serving 4): 467 calories, 8 g protein, 63 g carbohydrates, 21 g total fat, 5 g saturated fat, 2 g fiber, 170 mg sodium
Per serving (when serving 8): 285 calories, 4 g protein, 45 g carbohydrates, 11 g total fat, 3 g saturated fat, 1 g fiber, 87 mg sodium
Product details
- Publisher : Rodale Books; First Edition (October 16, 2012)
- Language : English
- Hardcover : 256 pages
- ISBN-10 : 1609614607
- ISBN-13 : 978-1609614607
- Item Weight : 2.1 pounds
- Dimensions : 8.26 x 0.82 x 10.27 inches
- Best Sellers Rank: #147,313 in Books (See Top 100 in Books)
- #197 in Italian Cooking, Food & Wine
- Customer Reviews:
About the author
Valerie Bertinelli is the host of her own daytime series Valerie’s Home Cooking and co-hosts Kids Baking Championship on the Food Network. The two-time Golden Globe award-winning actress takes her fans into her kitchen with her new cookbook “Valerie’s Home Cooking” (Oxmoor House, an imprint of Time Inc. Books, October 2017). Her fun flavor combinations, like Brown Sugar Sriracha Bacon Bites, Lobster BLTs, and Tomato Soup with Grilled Cheese Croutons, transform traditional classics into crave-worthy and exciting new dishes to enjoy with friends and family. Bertinelli first became a household name for her role as Barbara on CBS’s long-running series, One Day at a Time. Over the years, her career expanded from acting to include hosting, spokesperson, business entrepreneur and New York Times best-selling author. She has also helped develop, produce, and star in several television movies and mini-series, and in August 2012 she received a star on the Hollywood Walk of Fame. She most recently starred as Melanie Moretti in TV Land’s critically acclaimed sitcom Hot in Cleveland.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers enjoy the book's content and recipes. They find the Italian family recipes appealing and healthy. The recipes are easy to follow and prepare, with simple yet elegant ones. Readers appreciate the warm and genuine stories that integrate with the recipes. They describe the book as fun and enjoyable, with some humor mixed in. The writing quality is well-received, with clear explanations for novice cooks. Customers also love Valerie Bertinelli's personality, describing her as sweet and beautiful inside and out.
AI-generated from the text of customer reviews
Customers enjoy the book's content. They find the recipes easy to follow and delicious. The author's love of family and good food is reflected in the book.
"I am thoroughly enjoying reading this cookbook. I am very happy that I decided to purchase it...." Read more
"...But since then, I have come to refer to this wonderful cookbook WHENEVER I need to whip up a guaranteed, smash hit, delicious meal...." Read more
"...there were more pictures of the food but other than that it is a beautiful book. I have always enjoyed Valerie as and actor but now as a cook too...." Read more
"...Recipes are easy to follow and turn out great! Love it!" Read more
Customers find the recipes appealing, healthy, and easy to follow. They appreciate the pictures and how the book organizes the recipes into courses. Some recipes inspire them to cook brussel sprouts for the first time.
"...I purchased it used and it is in very good condition. The recipes are also appealing." Read more
"...too adventurous or off the beaten track in here, and the recipes are well written out so that even the novice cook can follow and understand clearly...." Read more
"...The recipes are simple and not complicated, just things you would make for a family gathering or just you and your hubby...." Read more
"I adore Valerie Bertinelli and this recipe book is filled with amazing recipes that she has shared on her TV show and include many family favorites...." Read more
Customers enjoy the pictures and family stories in the book. They find the layout wonderful, with colorful photos and a family-friendly tone. The recipes are great and include many family favorites.
"...You really feel that Valerie is a warm, open, nurturing person, and it adds to the enjoyment of the meal knowing the origins or traditions of each..." Read more
"...amazing recipes that she has shared on her TV show and include many family favorites. Recipes are easy to follow and turn out great! Love it!" Read more
"This book has lots of pictures and are very easy recipes. It is all lightened up family friendly recipes...." Read more
"Love the recipes. Love Valerie & reading about her love of family & good food. The Sicilian Love Cake is worth the price of the book...." Read more
Customers find the recipes in the book easy to follow and prepare. They appreciate the simple yet elegant green bean recipe.
"...The recipes are simple and not complicated, just things you would make for a family gathering or just you and your hubby...." Read more
"...Recipes are easy to follow and turn out great! Love it!" Read more
"Both a cookbook and memoir. The recipes are real-life and easily prepared, and full of flavor, but most of all, I enjoyed hearing the love come..." Read more
"...Love the green bean recipe--simple and elegant--a nice cross between salad and green veggie side." Read more
Customers enjoy the stories in the book. They find the author's childhood stories integrated with the recipes. The stories about her family are warm and genuine.
"I really loved reading this book. Her stories of her family are warm and genuine...." Read more
"...She integrates child hood stories in with the recipes which is cool...." Read more
"...Mainly, though, I love the "voice", warmth and charm of the narrative. And, like Ms. Bertinelli, I am a lover of Chipotle Tabasco!" Read more
"...too involved for me, but overall, a great book, good food and wonderful stories. Thanks Valerie!" Read more
Customers enjoy the book. They find it fun, easy to follow, and with some humor mixed in. They also appreciate the games included.
"Recipes are some that you can tell are loved & enjoyed...." Read more
"I enjoyed reading this book, the pictures along with the family stories gave the recipes a great personal feel...." Read more
"...Great recipes, easy to follow and some fun comedy mixed in the lot." Read more
"Fun book ... had recipes not included in her books" Read more
Customers appreciate the writing quality and format of the book. They find the recipes easy to follow and understand, with beautiful pictures.
"...are well written out so that even the novice cook can follow and understand clearly...." Read more
"...I enjoy her writing, the stories of family love and the sharing of recipes new and old...." Read more
"This book is well written with easy to follow recipes. I always watch Valerie's cooking show so l knew l had to have her cookbook...." Read more
"Nice format .. beautiful pictures and wonderful recipes." Read more
Customers enjoy Valerie Bertinelli's family recipes and cooking show. They find her sweet and beautiful inside and out.
"...Valerie is a beautiful person inside and out and it shows in this book...." Read more
"Love the recipes. Love Valerie & reading about her love of family & good food. The Sicilian Love Cake is worth the price of the book...." Read more
"...Love her show. She seems like such a sweet woman." Read more
"Love Valerie Bertinelli and will enjoy her family recipes. I like her cooking show." Read more
Top reviews from the United States
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- Reviewed in the United States on October 13, 2024I am thoroughly enjoying reading this cookbook. I am very happy that I decided to purchase it. I purchased it used and it is in very good condition. The recipes are also appealing.
- Reviewed in the United States on April 13, 2017I originally purchased this cookbook for the handful of recipes beloved by Valerie Bertinelli's former husband, guitar legend Eddie Van Halen, to make for a rock'n'roll inspired dinner party. But since then, I have come to refer to this wonderful cookbook WHENEVER I need to whip up a guaranteed, smash hit, delicious meal. It is my absolute favorite cookbook. I have recreated a good number of her recipes, and EACH ONE has been flavorful and delicious.
One thing I personally love about this cookbook is that you get the sense these recipes are, 100%, the way Valerie prepared them. You can tell this by how each recipe is VERY heavy on the seasonings (especially garlic,when called for).
Many cookbooks have recipes that are very "middle of the road" seasoning-wise, so that they appeal to the most people possible and be adjusted to taste. But Valerie doesn't hold back. These recipes pack a punch! So if you are not into strong flavors, this cookbook might not be your cup of tea.
If you love food with loads of flavor in each bite, however, this cookbook is a must-have. Valerie is obviously a natural in the kitchen, and the flavor combinations she uses, even in the dishes she claims to have completely invented herself, are positively brilliant and mouthwatering. This is especially awesome for dieters - she has a good many low calorie dishes included, and every one I've tried is so delicious you would barely even notice it was diet-friendly.
This is a great cookbook for people who aren't really into "cooking," persay. There is nothing too adventurous or off the beaten track in here, and the recipes are well written out so that even the novice cook can follow and understand clearly. Most of the recipes are her versions of classic dishes that most people can enjoy. So if you never inherited a treasure trove of "family recipes," this is one heck of a replacement.
Each recipe has a story accompanying it, which is a very nice touch. You really feel that Valerie is a warm, open, nurturing person, and it adds to the enjoyment of the meal knowing the origins or traditions of each dish in her own life.
The biggest smash hit in here, by far? The Peppered Beef Tenderloin with Horseradish Sauce. Pure magic for your tastebuds.
If you love flavorful, classic dishes and only have to buy one cookbook, make it this one. Also would be a great gift for someone just starting out in the kitchen. Highly recommend!!
- Reviewed in the United States on October 19, 2012I really loved reading this book. Her stories of her family are warm and genuine. There are just a couple of things wrong like a few typos and I really wish there were more pictures of the food but other than that it is a beautiful book. I have always enjoyed Valerie as and actor but now as a cook too. She is like the girlfriend next door. And she has some recipes from "Mrs. Van Halen "...which I just find that very cool. She did not put her buttermilk blueberry cake recipe in there (it is in an old woman's day issue, January) it is so delicious. You have to look it up and print it out. I made that twice so far and it only last a couple of days. Valerie is a beautiful person inside and out and it shows in this book. The recipes are simple and not complicated, just things you would make for a family gathering or just you and your hubby. I personally don't like complicated meals everyday of the week. I love the book and like I said look up her Buttermilk Blueberry Cake recipe, it is so delicious.I hope she writes another cookbook.
- Reviewed in the United States on September 5, 2022I adore Valerie Bertinelli and this recipe book is filled with amazing recipes that she has shared on her TV show and include many family favorites. Recipes are easy to follow and turn out great! Love it!
- Reviewed in the United States on September 23, 2015This book has lots of pictures and are very easy recipes. It is all lightened up family friendly recipes. They have the nutritional contents as well so that is great for all the people using My Fitness Pal or counting their calories in general.
She integrates child hood stories in with the recipes which is cool. I grew up with her so it is neat hearing what her home life was really like versus what we see on TV.
I like it is family friendly food that is kicked up a notch with nutrition.
- Reviewed in the United States on February 4, 2016GREAT cookbook!!!!
My wife watched her Thanksgiving cooking show and made us some really neat dishes from that show. So my wife bought her cookbook and is making us a variety of Bertinelli's recipes.
This is an must purchase for a cookbook library, and makes a wonderful gift.
My wife is a chef school graduate so when she raves about a cookbook I know there is something to it. But I know there is something good about it just from my plate!!!
I tried to find a contact address for Bertinelli but could not, so posted our thanks here after munching on her toasted pumpkin seeds tonight. And I also wanted to tell her we use the terms "big spoon, little spoon" regularly thanks to her...
- Reviewed in the United States on October 18, 2012I love this...not just the food and photos, but the stories and the eye into the life of Valerie Bertinelli. I am 5 years older which seemed like a lot when she was Barbara on One Day at a Time...NOW, not so much. I enjoy her writing, the stories of family love and the sharing of recipes new and old.
I love to cook good food and have the time and inclination to keep a well stocked pantry and cook from scratch using not much processed...less all of the time. Although, she gives a nod to using some items for convenience and time, most recipes are pure scratch.
Obviously, the Italian family recipes sound wonderful but I also enjoy the Jenny Craig adaptations.
Mainly, though, I love the "voice", warmth and charm of the narrative. And, like Ms. Bertinelli, I am a lover of Chipotle Tabasco!
- Reviewed in the United States on April 20, 2020Both a cookbook and memoir. The recipes are real-life and easily prepared, and full of flavor, but most of all, I enjoyed hearing the love come through for the people in her life, particularly Wolfie, Tom and Dominic. Definitely a cookbook to both read and cook from.
Top reviews from other countries
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Lyne RousselReviewed in Canada on June 5, 2024
5.0 out of 5 stars even if it was used it was in good condition.
merci beaucoup pour ce produit merveilleux.
- Judith KeeneyReviewed in the United Kingdom on August 31, 2023
5.0 out of 5 stars That once I’d ordered and paid for the item, it came through and delivered to me
Book arrived and I was very happy
- Janice LangReviewed in Canada on February 19, 2021
5.0 out of 5 stars Heritage, Family, Memories This book has it all
It speaks to the Italian in us.
I gave this beautiful cookbook to my daughter more for the STORIES about family traditions and love then for the recipes themselves. Valerie's stories mirror every wonderful Italian family memory we have from when my None was alive and my Auntie's made pure love in the kitchen.
For anyone not Italian, the recipes are wonderful and I hope your culture brims with the same kind of memories.
- MeggieReviewed in the United Kingdom on May 20, 2018
4.0 out of 5 stars Adaptions needed for British readers
Some good recipes but shame no convertions or alternative suggestions for British viewers
- AussieShepMumReviewed in Canada on February 25, 2017
5.0 out of 5 stars but a good variety are included here
Doesn't include all the recipes on the show, but a good variety are included here. No look inside feature and I would include a more extensive description of the recipes if I didn't struggle with a broken hand, but here are the headings: Breakfast, Appetizers and Cocktails, Soups and Sandwiches, Salads, Main Courses, Sides, Desserts. Will just add that the Sicilian Love Cake is in here if you have a sweet tooth like me.