In the Kitchen with B+G: Cooking with Giselle Bonetti

For our first, In the Kitchen with B+G, Giselle had the opportunity to collaborate with Giselle Bonetti of @cookingwithGiselle. With two multifaceted and talented Giselle’s in the kitchen, we knew something delicious was in the making. 

With our beautiful Snaidero Hollywood kitchen serving as the backdrop, these two power houses created a sexy and easy, but nonetheless tasty recipe, which you can make at home.

Photograped by Emily Prada

Giselle Loor Sugerman: We all love to go out and enjoy a meal, but sometimes, staying home can be nicer, more relaxing, and an even more enjoyable experience. I love it, especially since our sofa is just beyond the kitchen.

Giselle Bonetti: I agree, as a mother of two, who is always on the go, I love the connection that eating a meal at home brings to a family. Even if it is just thirty minutes, those precious moments after a long day can easily help us reset for the evening.

Recipe as told by Giselle Bonetti:

  • NY stripe or your favorite choice of steak, this marinade works on any cut—trust us. ⁣⁣Make sure to pat your meat dry before you begin any seasoning.
  • Next, bathe that baby in good quality olive oil (splurge a little) and massage the oil all over; this way, all of your salt crystals stick well to the steak. ⁣
  • Zest two cloves of garlic
  • Use only 1/2 a teaspoon for the steaks and save the other half for your fingerling potatoes and salad dressing.⁣
  • Sprinkle Borsari crystals + FBP on both sides and gently press them down into the steak. A little goes a long way.
  • *The longer the steak marinades, the saltier it will become. Do not refrigerate if you have to cook them right away. ⁣
  • Roasted fingerling potatoes not only sound hot, they are exotic looking too. Here I used a medley of fingerling potatoes. I love the purple ones. ⁣⁣
    • Use the same seasoning techniques used for the steak.
      • Olive oil
      • Borsari
      • Garlic
      • FBP
  • Chop some fresh herbs (cilantro or parsley), and toss that baby all around. ⁣
  • For baking, place them on a cooking sheet, skin up, and convection roast or bake until golden brown. ⁣⁣
    •  
Photographed by Emily Prada
Photographed by Emily Prada

For the dressing to your green salad to complete your sexy dinner, you will need the following. ⁣⁣

  • 1/3 cup olive oil (the good stuff) ⁣⁣
  • 1 tbsp lemon juice⁣⁣
  • 2 tsp Dijon mustard (European quality is the best)⁣⁣
  • 1/4 teaspoon of garlic zest ⁣⁣
  • 2 sprinkles of Borsari ⁣⁣

Whisk it all together until it becomes a little thicker, and then you know it’s ready to pour. ⁣⁣

Shop Our Kitchen:

Fox Run Garlic Keeper
Bloomingville Cutting Board
Folkulture Salad Bowl
BORSARI Seasoning Salt Set

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