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Nadia spices everything with sass

Photo from Jaden Hair

Feisty foodie Nadia G. approaches smashed potatoes like she approaches life -- with a healthy dash of wasabi.

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By JADEN HAIR

Tribune correspondent

Published: June 2, 2009

I don't know quite how to describe Nadia G. Simply put, she scares the fava beans outta me. And I love it.

Nadia is the creator, writer and host of BitchinKitchen.tv. This girl is sexy, sassy, "rawk 'n' roll," but honey, she can cook gefelte fish dumplings better than your bubbe. Yes, even while wearing strip-teasin' heels, fishnets and a fur coat. Add a cast of sidekicks: Hans, the oiled-up muscle man; Panos, the Greek fish guy; and the Israeli spice agent whose name is unpronounceable — and you've got an over-the-top, fast-paced cooking show.

Designed for the next generation of lifestyle entertainment, it's so good that Food Network Canada bought it and will be producing an entire season of half-hour "Bitchin Kitchens."

Nadia is certainly not the girl next door — more like the ultra-hip, feminine power who throws around Italian-American slang like nobody's bidness and would shkiaff the smile offa RR's face! Bey yea!

If I've whet your appetite, go to www.bitchinkitchen.tv to watch her Web-isodes or check out her new book, "The Bitchin' Kitchen Cookbook: Rock Your Kitchen — And Let The Boys Clean Up The Mess" (Globe Pequot Press; 2008). And yes, the book includes a slang dictionary.

In the meantime, we just hope she's not too naughty for Food Network America and perhaps she'll get picked up here. That network could use a little more attitude and sass.

Find more of Jaden Hair's culinary adventures at www.steamykitchen.com.

WASABI SMASHED POTATOES
Adapted from "The Bitchin' Kitchen Cookbook"; serves 4 as a side dish

• 1 1/2 pounds potatoes
• 2 tablespoons butter
• 5 tablespoons milk
• 1 teaspoon to 1 tablespoon wasabi paste
• 1 stalk green onion, minced
• 1 tablespoon soy sauce

Place the potatoes in a pot with cool water to cover by 1 inch. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potatoes are done.

Drain and return the potatoes to the pot. Smash the potatoes with a fork or potato masher. Add the butter, milk and wasabi paste. Mix to incorporate but don't over-mix or they'll be pasty. Add a tablespoon more of milk if you like your potatoes smoother.

Portion out the potatoes on plates, throw on a three-finger pinch of minced green onions and a dribble of soy sauce.

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