SPEND A FEW MINUTES IN THE KITCHEN WITH RACHAEL RAY.Byline: NATALIE HAUGHTON > FOOD EDITOR "Delish!" "Yum-o!" "EVOO EVOO Extra Virgin Olive Oil ." "Sammie." These are Rachael-isms -- words Rachael Ray Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York[1][2]) is an Emmy-award winning television personality and author, who currently hosts the syndicated talk/lifestyle program Rachael Ray and two Food Network series, has added to the lexicon in her wildly popular Food Network shows, "30 Minute Meals With Rachael Ray" and "Rachael Ray's Tasty Travels Rachael Ray's Tasty Travels is a television show based on cook Rachael Ray (30 Minute Meals) and her travels around the world (somewhat similar to her 2002 Food Network show, $40 a Day). "; her syndicated talk show, "Rachael Ray"; and magazine, Every Day With Rachael Ray. The vivacious, energetic, successful 39-year-old is a household name -- and her infectious enthusiasm has garnered a huge contingent of fans. Her can-do approach is a big factor. When it comes to cooking, fast, fun and fabulous are her watchwords. We caught up with her recently during a stopover in Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. to promote her 13th cookbook, "Rachael Ray Just in Time! All New 30-Minute Meals, Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals" (Clarkson Potter/Publishers; $19.95). "Your jaw will drop when you see the quality -- and quantity -- of the food you can cook up in about 15 minutes, " writes Ray, adding that "the 15-minute paella is the biggest show-stopper. . . . 60-Minute Meals have no more work or steps than 30-Minute Meals, they just take their own sweet time getting to the table." Q: Tell us about your crazy schedule these days. A: We shoot the equivalent of three one-hour episodes a day of "Rachel Ray" (in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of ). I'm up at 7 a.m. and get home around 7 p.m. It's a long day but a lot of fun. When I'm on hiatus, we shoot "30 Minute Meals" and "Tasty Travels." We do out 285 shows/episodes a year between the three. While I'm on the road, I send pages (of the magazine) back and forth with comments -- and I write columns and recipes on the computer whenever I have time. Everything I do for a living is what I'd do on a day off for a normal job. Q: Where is your base? A: I live in the country. My home is in Lake Luzerne, N.Y., and I have a place in Manhattan. Q: What do like best -- your talk show, Food Network shows, magazine, cookbooks, traveling? A: I love them all. I love to travel, I love "30Minute Meals" because that's my baby That's My Baby is an American television program that follows various animals and their owners through their pregnancy, birth and follow up. It is shown on the channel Animal Planet. and I love the "Rachael Ray" show because it has an audience. Q: How do you have time to spend with your husband and family? A: I make time. I go home every night and (my husband, John, and I) make dinner together. I talk to my mother every day on the phone and see her when I go upstate. Q: How is "Just in Time" different from your other cookbooks? A: Every book of mine I'd like to think is unique. This (book) is a collection of what everyone has seen from me in the last year, and I've built on those (recipes). The 15-minute meal started as a seven-minute meal stunt that was too fast for even me. The first day of the talk show (2006), I did a seven-minute meal for Diane Sawyer  This article or section is written like an .Please help [ rewrite this article] from a neutral point of view. Mark blatant advertising for , using . -- and hacked off my finger doing it. It was too much, and I was a nervous wreck nervous wreck n (col): to be a nervous wreck → estar de los nervios nervous wreck n to be a nervous wreck → être une boule de nerfs . It turned into 15-minute meals because seven was too short. Q: What are you trying to do in it? A: The premise, in general, is that you don't need special skills to make relatively good-looking and good-tasting food in a relatively short amount of time. The 15-minute meals are designed for times when you want great food super quick, while the 60-minute meals are for days when you want to slow down. Q: Who is the book geared to? A: Families, firemen, teenagers, the gamut -- for anybody who likes food. Q: What are your hallmarks that are included in the book? A: BLDs (meals you can eat for breakfast, lunch or dinner), MYOTO (make your own takeout meals), Date Nite Dinners (fancier feasts perfect for two) and The Kids Will Eat It meals. Q: What is the recipe range? A: All kinds of stuff. There is more relaxed food in this book -- and a few super-fancy recipes to try to impress people. Q: Are ingredients supermarket accessible? A: If I can buy it (an ingredient) in upstate New York Upstate New York is the region of New York State north of the core of the New York metropolitan area. It has a population of 7,121,911 out of New York State's total 18,976,457. Were it an independent state, it would be ranked 13th by population. at my local Price Shopper, then I can put it in my book. Q: Do you have a staff that helps you develop recipes? A: Never. I write every single one of the recipes and test (each) by making it on air. I have hundreds of opportunities to cook on air. It's easy to write my food in my head. I (also) write recipes before I send them over to the magazine. The magazine tests everybody's recipes. Q: What are your favorite foods to eat these days? A: I love burgers and anything my mother makes for me. Q: Secret junk food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food ? A: I'm not a sweet person. You don't have to feel bad about eating any food. I don't have any guilt associated with eating food. Q: Are you concerned with doing calorie-conscious recipes? A: I could care less. If you eat well, you don't have to count calories. Q: What is your take on quality, seasonal, local ingredients? A: I think it's terrific that grocery stores are supporting that and bringing in organic and locally grown products. I'd like to see prices lowered on fresh foods. Q: What is your philosophy of cooking and presentation? A: I don't use any sort of garnish that isn't an edible (part) of the dish. Look for the food to be as pleasing to the eye as it is for the stomach. Taste is most important. I try to make people find their own happy zone for spices, etc. Develop your palate so a recipe becomes your own. I like heavy spices and herbs -- and everything that I eat to have a lot of flavor. I use free-hand equivalents -- and I also write that way, instead of spoons. Q: What do you do for fun? A: I cook, we watch movies together and curl up with the dog. I travel for the show. Q: What are the hottest food trends today? A: I don't think there is a food trend right now. Thereis comfort food, and I see a nice mix of everything. Q: What is happening with your nonprofit organization Nonprofit Organization An association that is given tax-free status. Donations to a non-profit organization are often tax deductible as well. Notes: Examples of non-profit organizations are charities, hospitals and schools. ? A: I have a commitment to developing Yum-O! and getting more kids involved. Go to www.yum-o.org for more info. Natalie Haughton, (818) 713-3692, natalie.haughton@dailynews.com All recipes and food photos from "Rachael Ray Just in Time! All New 30-Minute Meals, Plus Super-Fast 15-Minute Meals and Slow-It-Down 60-Minute Meals." PASTA SHELLS WITH PANCETTA pan·cet·ta n. Italian bacon that has been cured in salt and spices and then air-dried. [Italian, diminutive of pancia, belly, from Latin pantex, pantic-.] , PEAS AND SHRIMP Salt 1 pound medium pasta shells 2 tablespoons EVOO (extra-virgin olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. ) 1/3 pound pancetta, sliced 1/8 inch thick 1 medium onion, chopped 3 to 4 garlic cloves, grated OR finely chopped 1 pound medium shrimp, peeled and deveined Black pepper black pepper or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. 1 (16-ounce) bag frozen peas, defrosted 2 minutes in a microwave oven Zest and juice of 1 lemon A generous handful of fresh flat-leaf parsley Noun 1. flat-leaf parsley - a variety of parsley having flat leaves Italian parsley, Petroselinum crispum neapolitanum parsley, Petroselinum crispum - annual or perennial herb with aromatic leaves 1 to 1 1/2 cups chicken stock (eyeball See eyeballs and eyeball driven. it) Bring a large pot of water to a boil. Salt it liberally, then drop in pasta shells. Undercook undercook Verb to cook for too short a time or at too low a temperature pasta a bit; it should be slightly al dente al den·te adj. Cooked enough to be firm but not soft: pasta al dente. [Italian : al, to the + dente, tooth. , about 8 minutes. While pasta cooks, heat a deep skillet over medium-high heat. Add EVOO, twice around the pan, and when oil ripples, add pancetta. Brown and crisp pancetta 3 to 4 minutes, then add onion and garlic and cook 2 to 3 minutes more. Add shrimp, season with salt and pepper
Place 2/3 of peas in a food processor along with lemon zest and juice, parsley and chicken stock. Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. until smooth. Add pureed peas and remaining whole peas to cooked shrimp and stir until just heated through, a minute or two. Toss cooked and drained pasta shells with peas and shrimp for a minute to absorb flavor and liquids. Makes 4 servings. HARVEST CREAMY CORN "CHOUP" Somewhere between chowder chowder, stew of fish or shellfish with potatoes, onions, and pork (usually salt pork), thickened with crumbled hard bread. The name chowder seems to have originated from the French word chaudière and soup, this is a tasty vegetable mixture that you eat with crackers on top! 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan 4 bacon slices, chopped 1 onion, chopped 4 to 5 large ears corn, cut off the cob, OR 1 (10-ounce) box frozen corn 1 medium OR 2 small zucchini, chopped 1 pound small potatoes, chopped 1/2 red bell pepper, seeded and chopped 1 bay leaf 5 to 6 fresh thyme sprigs 1 teaspoon paprika paprika: see pepper. Salt and black pepper 3 tablespoons all-purpose flour 1 quart (4 cups) chicken stock 1 cup milk 1 cup heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls), chopped A few dashes hot sauce OR to taste Oyster crackers OR white Cheddar popcorn to pass at the table Heat EVOO in a medium soup pot over medium-high heat. Add bacon to hot oil and cook until crisp at edges, 2 to 3 minutes. Add onion, corn, zucchini, potatoes and bell pepper as you get them chopped. Add bay leaf, thyme sprigs, paprika and salt and pepper to taste. Cook 7 to 8 minutes, until veggies Veggies of Nottingham, also known as Veggies Catering Campaign, is a campaigning group based in Nottingham, England, promoting ethicalbum alternatives to mainstream fast food. begin to soften. Sprinkle flour around pot, and stir and cook 1 minute, then stir in stock and bring it up to a bubble. When it thickens up a bit, stir in milk, cream and parsley and simmer 5 minutes. Turn off heat and discard bay leaf. Season with salt, pepper and hot sauce to taste. Serve with crackers or popcorn to float on top. Makes 4 servings. PANZANELLA Panzanella or panmolle is a type of Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. STOUP I love bread salad, so I thought, what would happen if you heated it up? The result is a thick stoup somewhere between pappa al pomodoro and ribollita. Maybe this will become a new classic! 3 tablespoons EVOO (extra-virgin olive oil), plus some to pass at the table 3 green OR yellow bell peppers, seeded and diced into bite-size chunks 1 softball-size onion, chopped 4 garlic cloves, grated OR finely chopped 1/4 cup good-quality balsamic vinegar (eyeball it) 1 quart (4 cups) chicken stock 1 (28-ounce) can crushed tomatoes 4 cups torn OR chopped stale crusty bread, about 1/2 loaf Salt and black pepper 1 cup fresh basil leaves, about 20, torn Shredded Parmigiano-Reggiano OR Romano cheese, to pass at the table Place a soup pot over medium-high heat with 3 tablespoons of EVOO, 3 times around the pan. Add bell peppers, onion and garlic as you chop them to pot. Cook 10 minutes, then stir in balsamic vinegar. Cook it down 1 minute, then add chicken stock and crushed tomatoes. Bring to a boil and add bread. Reduce heat to a simmer. Within 5 minutes bread will bloat; stir to break it up, then simmer another 5 minutes to really thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. the stoup. Season with salt and pepper to taste. Fold in basil. Stoup is done when a spoon stands upright in the pot. Ladle into bowls and top with a drizzle of EVOO and some shredded cheese. Makes 4 servings. ROASTED PORK AND BLACK BEAN black bean see castanospermum australe, erythrophleumchlorostachys. CHILI 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan 1 large onion, chopped 3 garlic cloves, chopped 1 red bell pepper, chopped Salt and black pepper 2 tablespoons chili powder 1 tablespoon ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 1 bay leaf 1/2 bottle beer, about 1 cup 3 cups gravy (made by cooking and thickening chicken stock with a butter-flour mixture and adding some grated garlic) 2 (15-ounce) cans black beans, rinsed and drained 5 to 6 cups cooked pork, chopped into bite-size pieces Zest and juice of 1 lime 2 cups crushed yellow OR white corn tortilla chips Sour cream, for garnish (optional) Heat a large pot over medium-high heat with EVOO. Add onion, garlic and bell pepper and season with salt and pepper, chili powder, cumin and bay leaf. Cook, stirring frequently, 5 minutes or until veggies start to get tender, then add beer and cook a minute more. Stir in gravy and black beans and bring to a simmer. Add cooked pork and cook until heated through, 7 to 8 minutes. Add lime zest and juice and stir to combine. Discard bay leaf. Serve chili topped with some of crushed tortillas and a dollop of sour cream. Makes 4 servings. CAPTION(S): 6 photos Photo: (1 -- cover -- color) FAST, FUN AND FABULOUS COOKING WITH RACHEL RAY (2 -- color) Rachael Ray has just released her 13th cookbook. ANDY ANDY Andrew ANDY US Popular Abbreviation for Andrews AFB HOLZMAN>LA.COM (3 -- color) PASTA SHELLS WITH PANCETTA, PEAS AND SHRIMP (4 -- color) PANZANELLA STOUP (5 -- color) HARVEST CREAMY CORN "CHOUP" (6 -- color) ROASTED PORK AND BLACK BEAN CHILI |
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