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She & Him, with M. Ward and Zooey Deschanel, performing at the Mr and Mrs T and Rachael Ray's Feedback Festival at Stubb's BBQ, South by Southwest Music Conference, Austin Texas, March 20, 2010.
Photo Copyright 2010, Steve Hopson.
Rachel Ray's Carbonara Pizza. Recipe can be found here
Recipe courtesy of Rachael Ray.
1 refrigerated pizza dough, or one from your favorite pizza joint
Cornmeal, for sprinkling on pizza pan
Extra-virgin olive oil (EVOO), for drizzling
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated Romano or Parmigiano Reggiano cheese
1 large clove garlic, grated
Black pepper
2 large egg yolks, beaten
1-1/2 to 2 cups shredded provolone cheese
A handful of flat-leaf parsley, chopped
Preheat oven to 450°F. Roll out dough into a large, thin, round or rectangular shape. Scatter a little cornmeal on the pizza pan or baking sheet before placing rolled-out dough on it. Drizzle dough with EVOO and prick it with fork tines in a few places.
Place in oven and partially bake for 7-8 minutes. Drizzle EVOO in a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer to a bowl and cool. Brush the baked pizza crust with some of the grease from the skillet you cooked the pancetta in for a little extra flavor. (I skipped that step; extra grease not necessary) Add beaten egg yolks, ricotta, Romano, grated garlic and black pepper to a bowl and stir to combine.
Spread the ricotta cheese mixture out over the pizza crust, then top with provolone cheese.
Scatter the reserved pancetta all over and bake 12 minutes or until crust is crisp and the cheese is evenly golden on top. Scatter parsley over cooked pizza, cut into wedges and serve.
Yields 4 servings
As I was going through my food archives, I ran across this soup recipe that I made last year on January 2008. This was the only time I have ever made it and it actually came out "perfect" . . . taste and all. The weather is a little gloomy and overcast right now (and we're supposed to be in the month of May? Hmm . . .) . . . Since we have fresh cilantro growing in our backyard, I might just make this one real soon. It'll be ideal for the lunch but that's only wishful thinking . . . ;-)
I forgot to point out that my blog turned flicker turned facebook now twitter, buddy "Nel" gave me the recipe . . www.flickr.com/photos/sardonicnell/
Kim Kardashian visited American Laser Centers to receive VelaShape treatments and laser hair removal.
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One of the BEST things about being home from vacation is having my kitchen back and being able to cook for myself. I get restaurant burnout really quickly when I travel and always look forward to making and eating my own food when I get home.
All this week, we've been having fall-like weather in Virginia. Today when I left work, it was 76 degrees outside. The nights have gone down into the high forties/low fifties. The cool, crisp air has given me such a longing for autumn. So, I decided to cook something I normally would make in October rather than August.
Country French Chicken is a Rachel Ray (30 Minute Meals) recipe. Honestly, it's more like an hour meal - and I am fast in the kitchen. I don't see any way this meal can make it onto the table in half an hour unless you have all your prep work done ahead of time.
Despite the longer cook time, the meal was awesome. As you can see, the meal is not terribly elegant to look at, but it has a rich herbal flavor. The tarragon lends a really complex flavor to the red wine and tomato-based sauce. The recipe says to use boneless chicken breasts and/or thighs. I used all breast meat since I do not like the texture of dark meat. The chicken stayed moist and almost fork tender in the finished product.
With this particular meal, I made Rachel's entire menu with the buttered herb noodles and sugar snap peas. The dinner garnered thumbs up from both Adam and me!
Got the recipe for tonight's meal from Rachel Ray, but of course I changed a couple of things up.
Here is the recipe for everything you see above just in case you want to try it out. Total time to make this meal...1 hour and 15 minutes (includes prep and cooking time.)
Orange-Glazed Pork Chops:
* Salt
* 4 tablespoons vegetable or light oil
* 5 boneless pork loin chops, 1 1/2-inches thick
* Freshly ground black pepper
* 3 tablespoons orange marmalade
* 2 tablespoons teriyaki sauce
* 1 teaspoon sesame oil
Season the chops with salt and pepper and cook for 6 minutes on the first side, then 4-5 minutes on the second. Remove the chops to a plate and reserve; cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and 1/4 cup of water to the pan; bring the sauce to a bubble and combine for 1 minute, then stir in sesame oil remove from heat.
Cucumber Sesame Salad:
* 2 limes juiced
* 3 tbsp. rice wine vinegar
* 3 tbsp. honey
* 1 tbsp. toasted sesame seed oil
* 1 seedless cucumber, thinly sliced
* 1/4 of a red onion, thinly sliced
* toasted sesame seeds
Combine the juice from the limes with rice wine vinegar, honey, and sesame seed oil. Add cucumber and onion to dressing, season with salt, and sprinkle with sesame seeds. Let sit for 30 minutes before serving.
Hoisin Noodles with Roasted Mushroom Yakitori:
Mushroom mixture:
* 2 lbs. mixed fresh mushrooms - shitake, oyster, crimini
* 1/4 cup teriyaki sauce
* 1 bunch of scallions, chopped into 2 inch length
* 2 tbsp. vegetable oil
* salt and pepper
Preheat oven to 450
Coarsely chop mushrooms and place in bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, vegetable oil, salt, and pepper. Arrange on nonstick baking sheet and cook for 20 minutes turning once.
* 1 lb. whole wheat pasta
* 2 tbsp. vegetable oil
* 1 red bell pepper, seeded and thinly sliced
* 3 to 4 cloves of garlic, grated
* 1 two-inch piece of ginger root, grated
* 1 (10-ounce) package frozen shelled edamame
* 1/4 cup hoisin sauce
* 2 limes, juiced
* 1 to 2 tbsp. Asian chili sauce
* 1/4 cup chopped cilantro leaves
Heat large pot of water for pasta and salt it. Cook spaghetti to al dente. Reserve 1/2 cup starchy liquid before draining.
Heat a large skillet with vegetable oil over high heat. Add peppers, red onion, garlic, and ginger; stir fry for 2 minutes. Add the edamame and heat through, 2 to 3 minutes more, Add hoisin, lime juice, hot sauce, and some starchy pasta liquid to form a sauce. Add mushrooms mixture and drained spaghetti. Toss to coat; turn off heat and toss in cilantro.
Recipe is from this book.
Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
kosher salt (for pasta water - optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped
Cook pasta according package directions.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.
Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.
Uncover the pan and add the parsley. Toss and adjust seasonings to taste.
Add the drained pasta, toss to combine and serve hot.
This is the first time I've cooked with anchovies. Couldn't even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.
Guess what I did earlier this month...
I was a photographer for the Rachel Ray show!! Christine and I were asked to shoot the event with about 10 other top photographers (who are all awesome people!) She ran a Weddings special in Houston for those who Huricane Ike and closure of a major wedding center affected. There were 40 couples!!
Episode airs today so I may or may not be on TV (as I took a good chunk of photos of her for them as well) but it was definitely an experience!!
Agriculture Secretary Tom Vilsack joined First Lady Michelle Obama and celebrity cook Rachel Ray at Parklawn Elementary School in Alexandria, Virginia, on Wednesday, January 25, 2012 to speak with faculty and parents about the United States Department of Agriculture’s new and improved nutrition standards for school lunches. An important accomplishment of the Healthy, Hunger-Free Kids Act that President Obama signed into law last year, USDA is making the first major changes in school meals in over 15 years. The new standards encourage fruits and vegetables every day of the week, increasing offerings of whole grain-rich foods, offering only fat-free or low-fat milk and making sure kids are getting proper portion sizes. USDA Photo by Bob Nichols.
Agriculture Secretary Tom Vilsack joined First Lady Michelle Obama and celebrity cook Rachel Ray at Parklawn Elementary School in Alexandria, Virginia, on Wednesday, January 25, 2012 to speak with faculty and parents about the United States Department of Agriculture’s new and improved nutrition standards for school lunches. An important accomplishment of the Healthy, Hunger-Free Kids Act that President Obama signed into law last year, USDA is making the first major changes in school meals in over 15 years. The new standards encourage fruits and vegetables every day of the week, increasing offerings of whole grain-rich foods, offering only fat-free or low-fat milk and making sure kids are getting proper portion sizes. USDA Photo by Bob Nichols.
Celebrity cook Rachael Ray and school food service employees served one of her recipes of ground turkey tacos, Mexican brown rice and black bean and corn salad accompanied by mixed fruit at Parklawn Elementary School in Alexandria, Virginia, on Wednesday, January 25, 2012. Rachel Ray, First Lady Michelle Obama and Agriculture Secretary Tom Vilsack visited the school to speak with faculty and parents about the United States Department of Agriculture’s new and improved nutrition standards for school lunches. USDA Photo by Bob Nichols.
The chicken recipe is from this book. The corn recipe is from this book. The potatoes are something I've made several times in the past. Everything here is pretty simple to make and quick to cook.
Ginger-soy Chicken
3 tbsps vegetable oil (I used peanut oil)
1 1/4 lbs chicken breasts cut into thin strips
salt and fresh ground black pepper
2-inch piece of fresh ginger, peeled and minced
4 cloves of garlic, chopped
1/2 tsp crushed red pepper flakes
6 scallions, cut into 2-inch lengths, the cut lengthwise into thin matchsticks
1/4 cup tamari
3 tbsps honey
1 head of iceberg lettuce, core removed and shredded (this, I didn't use)
Heat a large nonstick skillet over high heat. Add the vegetable oil. Add the chicken and season with a little salt and lots of black pepper. Stir-fry until the chicken is all white, then add the ginger, gralic and red pepper flakes and cook for 2 minutes. Add the scallions and stir-fry for another minute. Add the tamari and honey to form a glaze for the chicken. Remove from heat and serve on a bed of lettuce, if desired.
I didn't have any tamari, so I used regualr soy sauce, so I'm sure it's not quite the same.
Fried Corn with Green Chile
3 cups of corn (fresh or thawed frozen)
1/2 cup diced yellow onion
3 tbsps unsalted butter (I only used two, still very good butter taste)
1 can (4oz) diced green chiles
salt and pepper to taste
In a large pan, saute the corn and onions in butter until tender. Then stir in the green chiles. Add salt and pepper to taste and serve.
Potatoes>
I just quarted up some small red potatoes, sprayed with some olive oil and sprinkled with salt. Then I drizzled some low-fat sesame ginger salad dressing over each of the potatoes, put them in a 400 F oven for about 20 minutes (or until done) and then broiled them for about 3.
You can also just microwave the quarted potatoes for about 10 minutes, then add the salad dressing and broil about two minutes on each side.
Everything was good. Next time I try the corn I might add some jalapenos to kick up the spice level.
MMM-MM-MMMMM. I GOT YOUR" E-V-OO" RIGHT HERE!! Classy Rachel Ray, real classy....
photo by George H.W. Bush
Celebrity host Rachel Ray wearing Kendra Scott Designer Fashion Jewelry.
Rachel is wearing the Vivianna Earring in gold.
Host and Chef Rachel Ray in Kendra Scott Designer Fashion Jewelry!
Rachel is wearing the Sandy Necklace in Gold.
All photos by Scott Dudelson. Copyright 2014. Photos may not be used without permission. To hire Scott to shoot for your publication / website please contact: scottprodege@gmail.com. Serious inquiries only.
For more photos, please check out my concert photography blog at www.bestmusicphotography.com
Limited edition prints of my photos are available for sale exclusively at Rock Paper Photo
The recipe for the burger is from this book and the recipe for the potato salad is from this book. I made a few changes to the burger recipe.
Burger
1 1/3 lb ground sirloin
olive oil
1 tbs Worcestershire sauce
2 garlic cloves, chopped
1 tsp red pepper flakes
1 medium onion, 1/4 finely chopped, 3/4 thinly sliced
3 tbs fresh sage, chopped (I omitted this)
Handful of grated Parmigiano-Reggiano
Salt and freshly ground pepper to taste
2 portobello mushroom caps, thinly sliced (I left these out)
2 small or 1 large red bell pepper, seeded and sliced
Smoked Gouda, sliced
Put the meat, Worcestershire, garlic, red pepper flakes, chopped onions, sage, Parmigiano, salt and pepper in a bowl and mixt together. Form into patties (at least 4) and cook over medium heat to desired doneness, flipping once. Remove the burgers from the pan, put on the cheese and cover with foil to keep warm.
Meanwhile, heat the mushrooms, sliced onions and red bell pepper to a pan over medium heat with 1-2 tbs olive oil. Cook, stirring often for 5 minutes. Add salt and pepper to taste, toss to mix it in and remove from heat.
Serve the onion mixture on top of the burger along with any thing else you'd like. Use the bun of your choice (or not).
2 lbs red or brown all-purpose potatoes
1 jar red pimiento, drained and chopped
1 cup diced celery
10 pimiento-stuffed olives, halved lengthwise
2 hard-cooked eggs, cut lengthwise into eights
1/4 cup Ranch dressing
Parsley for garnish
White Sauce
1 cup 2% or whole milk
2 tbs unsalted butter
2 tbs flour
1 1/2 tsp salt
1/4 tsp freshly ground pepper
Boil or steam the potatoes until cooked through. When cool enough to handle, peel and cut into 1/4-inch cubes.
To make the white sauce, in a small saucepan over medium heat, warm the milk just until bubbles appear along the edges of the pan. Remove from heat.
In a medium pan, over medium heat, melt the butter just until bubbling. Add the flour and cook, stirring until the butter are well mixed, 1-3 minutes.
Add the warm milk all at once, stirring while adding it. Continue to stir constantly until sacue is the consistency of heavy cream. About 5 minutes. Add the salt and pepper.
Add the cubed potatoes to the white sauce and heat gently to serving temperature. Add the pimiento, celery, olives, eggs and ranch dressing. Mix gently to combine. Serve hot.
The burger was very good, but too many diced onions in the burger for my taste.
I also liked the potato salad, but would leave out the celery. Don't know why I even added them this time, as I knew I wouldn't like them.
Host of the Rachel Ray Show, Rachel Ray, wearing Kendra Scott Designer Fashion Jewelry.
Rachel is wearing Kendra's Signature piece, the Danielle Earring in Amethyst
Elizabeth Edwards talks with Rachael Ray during an episode of The Rachael Ray Show taped on Wednesday, August 22, 2007, in New York.
Photos: David M. Russell
©2007 David M. Russell. All Rights Reserved.
Barneys New York's 2010 Holiday window display, Have a Foodie Holiday, takes its inspiration from the popularity of foodie culture and personalities. The windows, designed by Simon Doonan in collaboration with the Food Network, Cooking Channel and illycaffè, are broken out into "The Bad Boys," "The Gals," "Revoluntionary Stew" and "Miss Illy."
Barneys New York was founded in 1923 when Barney Pressman opened his first store in Manhattan with money he raised by pawning his wife's engagement ring. In 1970, the original four-level store on 7th Avenue and 17th Street was expanded an additional floor and a new five-story adjacent building before relocating to its current location on Madison Avenue and 60th Street in 1993.
He loves to watch Rachel Ray with his dad, then as soon as the show is over, they run to the kitchen to see what they can cook up!
The orginal recipe is from this book. We made a few changes.
4 tbs olive oil
1/2 cup AP flour
1.5 lb boneless, skinless chicken breasts
Salt and freshly ground black pepper
1/2 tsp cayenne pepper (we doubled it)
1 cup chicken stock or broth
1 large onion, chopped
3 cloves garlic, chopped
1 tbs fresh thyme (1 tsp dried)
10 kalamata olives, pitted, cut in half
1/2 pint grape or cherry tomatoes (used 1 can diced tomatoes undrained)
1/2 cup fresh parsley chopped (2 tbs dried)
20 fresh basil leaves, chopped (2 tbs dried)
Preheat a large skillet over medium-high heat with 2 tbs of the olive oil. Place the flour in a shallow dish, season the chicken with the salt, pepper and cayenne. Coat the chicken with the flour and add to the skillet. Cook 5 to 6 minutes on each side. When done remove the chicken from the pan and cover with foil.
Add 2 more tbs oil to the pan. Add the onions, garlic, thyme, salt and pepper. Cook, stirring frequently for 4 minutes. Add the chicken stock, olives and tomatoes. Bring to a boil for 2 to 3 minutes. Taste for seasoning and then add the chicken back to the skillet. Add the parsley and basil and stir.
Another great recipe.
Recipe from Everyday with Rachel Ray - February 2008 Issue
1/3 pound angel hair pasta
4 cups beef brooth
1 stalk lemon grass, sliced diagonally
4 cloves of garlic, finely chopped
large carrot, shredded or grated
1/2 onion, thinly sliced
1 tablespoon fish sauce
1/2 chilli paste, optional
1/2 pound beef, sliced thinly
1/2 cup of cilantro
4 stalks of baby bokchoy
2 limes
In a medium pot of boiling salted water, cook the pasta until al dente, about 2 minutes. Drain and divide among four (4) bowls.
In the same pot, combine the beef broth, lemon grass and garlic, bring to a boil. Lower the heat and simmer for fifteen (15) minutes.
Add the carrots, onion, baby bokchoy, fish sauce and chilli paste. Return the soup to a boil, add the beef, then divide the soup among four (4) bowls. Garnish with the cilantro and lime wedges.
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i can barely express how good this is.
i am begging you to make it.
i use spinach instead of escarole. frozen is fine.
Barneys New York's 2010 Holiday window display, Have a Foodie Holiday, takes its inspiration from the popularity of foodie culture and personalities. The windows, designed by Simon Doonan in collaboration with the Food Network, Cooking Channel and illycaffè, are broken out into "The Bad Boys," "The Gals," "Revoluntionary Stew" and "Miss Illy."
Barneys New York was founded in 1923 when Barney Pressman opened his first store in Manhattan with money he raised by pawning his wife's engagement ring. In 1970, the original four-level store on 7th Avenue and 17th Street was expanded an additional floor and a new five-story adjacent building before relocating to its current location on Madison Avenue and 60th Street in 1993.
Elizabeth Edwards talks with Rachael Ray during an episode of The Rachael Ray Show taped on Wednesday, August 22, 2007, in New York.
Photos: David M. Russell
©2007 David M. Russell. All Rights Reserved.
It's 'Grill Week' on the Food Network (I told you I was a dork) and so last night we had a 'Rachel Ray' dessert... Broiled grapefruit topped with grill seasoning and brown sugar. It was quite unusual, but good.
Barneys New York's 2010 Holiday window display, Have a Foodie Holiday, takes its inspiration from the popularity of foodie culture and personalities. The windows, designed by Simon Doonan in collaboration with the Food Network, Cooking Channel and illycaffè, are broken out into "The Bad Boys," "The Gals," "Revoluntionary Stew" and "Miss Illy."
Barneys New York was founded in 1923 when Barney Pressman opened his first store in Manhattan with money he raised by pawning his wife's engagement ring. In 1970, the original four-level store on 7th Avenue and 17th Street was expanded an additional floor and a new five-story adjacent building before relocating to its current location on Madison Avenue and 60th Street in 1993.
Today on Iron Chef.... Goddess of cooking Rachel Ray versus Kitchen King Emeril Lagasse.
And.....
Today's secret ingredient is.......
TRAIL MIX!!!!!!!!!!!!!!!!!(Dramatic Music)
JThomas021908ROO_sk01
Left to right, Sammi and Kaiti Thomas, nieces of Jenn Thomas, winner of the 'So You Think You Can Cook' contest hosted by Rachel Ray, stand by as her assistants in front of Sammi's 1st grade class. Little sister Kaiti gives older sister a pleading look as she hands over a piece of pepperoni for their English Muffin Pizzas February 19, 2008. (Photo by Steph Krell/ R-C)
The original recipe is from this book.
4 minute steaks or cube steaks
3 tbsps Worcestershire sauce
Freshly ground pepper
4 tbsps olive oil
2 medium-size baking potatoes, scrubbed clean and cut into 1/4-inch dice
Salt
4 sprigs of thyme, chopped
1 sprig of rosemary, chopped
1 yellow onion, finely chopped
3 garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken broth
1/2 pint cherry tomatoes, cut in half
1/2 cup fresh flat-leaf parsley, chopped
2 tbsps cold unslated butter
Season the minute steaks with the Worcestershire sauce and some pepper. Set aside as you make the potaotes.
Preheat a large nonstick skillet over medium-high heat with about 2 tbsps of the olive oil. Add the diced potatoes and spread out into a single layer.
Season with salt and pepper and let them brown for about 2 minutes. Once browned on one side, stir the potatoes and cook for another 2 minutes.
Add the thyme, rosemary, onions and garlic and cook, stirring frequently until the onions start to look translucent, about 3 minutes.
Add the white wine and chicken broth, bring to a simmer and cook unti the potatoes are tender, 5 to 6 minutes.
Once the potatoes are almost tender, preheat another skillet over high heat and add the remaining 2 tbsps olive oil. Add some salt to the minute steaks and add to the hot skillet. Sear on each side for 1 to 2 minutes.
While the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. Mix well and cook for about 1 minute.
Remove the potatoes from the heat and add the cold butter, stirring constantly until the butter has melted.
Serve the steaks and potatoes together.
I did not use the tomatoes or parsley in the potatoes. Also I used a teaspoon of dried thyme and dried rosemary in place of the fresh herbs.
I've made the potatoes many times with many different combinations of herbs and it always turns out well. You can also use water instead of the wine.
I've also found it easier to cook the potatoes at medium heat and take 5 to 10 minutes to brown the potatoes
Tonight Brandon and I were fighting. :-( I layed in bed and cried all night so all I felt like doing was snapping my piggies in bed.
So I'm reading the Sun online and what do I see, my photos used on Metromix and credited to "Rachel Ray".
The Jan 2010 issue of Life & Style Weekly highlights VelaShape as one of the popular aesthetic procedures amongst celebrities.
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