Nadia G. of Cooking Channel’s Bitchin’ Kitchen has created quite the stir in the States. Not only does she cook in stilettos, but also rules her web empire at bitchinlifestyle.tv, has a successful cooking show that is not the typical “stand and stir” and authored not one but two fab cookbooks and her fans can’t get enough.
Nadia G.: Absolutely! From ‘Dysfunctional Family Pizza Night’, to ‘Girl’s Night In’, to ‘Back-of-the-Fridge Bachelor Fest’, we’ve got a ton of hilarious themes, succulent recipes, and Bitchin’ heels coming your way. I’m really excited about this next season; I think we’ve really hit our stride (in studded Louboutins!)
Cooking In Stilettos: I know this is like asking you to play favorites but what are three favorite tried and true recipes from Cookin’ for Trouble that every reader should master?
Nadia G.: One of my favorites is my Zia’s Sartu Di Patate, a potato cake made with smoked scamorza cheese (a smoked mozzarella), and spicy Italian sausage, baked in the oven with butter and breadcrumbs until golden… Another fav is my Bacon Chocolate: crispy maple cured bacon bits smothered in creamy milk chocolate – it’s one of those easy treats that’ll rock your taste buds and really impress your guests. And finally, I’m going to have to go with Gnocchi Poutine. This dish consolidates my Italian heritage with a hometown favorite: Poutine!
Cooking In Stilettos: Bitchin’ Kitchen has really raised the bar for cooking shows. It made the transition from the web to national tv with no changes to the format. How much creative control did you have in making sure that the transition went seamlessly?
Nadia G.: I was lucky enough to get full creative control. When the network picked up the show we had a huge fan base, so they figured: why change the recipe? At first it was a bit daunting, (going from a 3 minute format to 30 minutes) but ultimately it gave me the opportunity to spread my creative wings (is that even a saying? Bah, you get the picture ). …More dishes, more crazy fun: music videos, top 10 lists, skits… We have a blast.
Cooking In Stilettos: Bitchin’ Kitchen is not only home to Nadia G. but a cast of characters – Panos, Hans and the Spice Agent. What gave you the idea to add correspondents to the show format? What shenanigans can we expect from these three on the new season?
Nadia G.: Panos, Hans and the Spice Agent are hilarious! I was inspired by the Daily Show format, where correspondents report on different stories. Plus it adds some variety (read: shirtless dudes all greased up). This season, the crew is back and better than ever. I don’t want to reveal too much, but Hans is in even better shape than last season, although I still can’t pronounce the Spice Agent’s real name.
Cooking In Stilettos: You definitely have all media avenues covered, print, television, internet and, I heard you recently filmed a music video. Can you tell us more about that?
Nadia G.: I love rock n roll. I’ve been working on an album, and this season you’ll be getting a taste of lots more music. A little bird tells me that there’s a music video in the premiere episode… (Nov 2nd 10pm ET on Cooking Channel)
Cooking In Stilettos: You had some great coverage of the South Beach Wine & Food Festival earlier this year, between the demos, the tents, and the parties – the Bitchin’ Kitchen crew covered it all. How was your first SBWFF and did you attend the New York City Wine & Food Festival?
Nadia G.: Yup, I was at NYCWFF. What an amazing event! I brought my mom and my aunt with me, they fell in love with NYC (it was their first time there.) I got to whip up some spicy raspberry jalapeno margaritas on stage with Guy Fieri, sang I Love Rock n Roll with a live band at his closing party, and of course shkoffed like a savage.
Cooking In Stilettos: Today’s recession has hit many people hard. One thing that is often noticed is that grocery bills are going sky high, including the cost of produce. What are some fab frugal tips that you can share with the readers to help them save a bit while still having a fabulous meal?
Nadia G.: Last season we did an entire episode dedicated to this very issue. “Recession Recipes” was geared toward enjoying a great meal without having to burn a hole in your wallet. For stews, I use veggies that are in season, for pasta I like to work with preserves – capers, anchovies, olives. I’m also big on lentils, beans, and chickpeas. They make great dishes, and are super thrifty. Eating legumes and vegetarian fare really helps you shkoff well on a budget.
Cooking In Stilettos: Along the same vein, what are some ingredients you refuse to cut corners with to save a penny or two and why?
Nadia G.: Aged balsamic (it’s gotta be minimum 7 years old) and organic extra virgin olive oil. Because we use these ingredients so much, cheap substitutes will tarnish the flavor of your dishes.
Cooking In Stilettos: Finally, no Cooking in Stilettos chat would be complete without inquiring about recent stiletto acquisitions. What’s the latest in the Nadia G. Stiletto Arsenal?
Nadia G.: Hehehe, let’s see. I recently acquired these quirky fleshy pink MiuMiu’s with a curved heel, love ‘em with cute socks. I also splurged on a pair of chrome Robot Louboutins and Pigalles in denim…
[Photos courtesy of the Brooks Group and Cooking Channel]
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