Author: Rachael Ray

Parmesan Custard French Toast With Honey, Strawberries, Balsamic and Basil

Posted on | by Rachael Ray | Leave a Comment on Parmesan Custard French Toast With Honey, Strawberries, Balsamic and Basil

TV personality Rachael Ray is at home showing you how to make an Italian twist on French toast using parmesan custard, drizzled with honey and topped with macerated strawberries, aged balsamic vinegar and basil leaves.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

Ingredients

For the Berries:

  • 1 quart strawberries, hulled and sliced, about 1 pound
  • 2 Tablespoons aged balsamic, or another thick balsamic
  • 2 teaspoons sugar
  • Pinch of salt
  • 15-20 basil leaves, stacked, rolled and thinly sliced/chiffonade

For the French Toast:

  • 4 eggs
  • 1/2 – 3/4 cup half & half or heavy cream
  • 1 cup grated parmigiano-reggiano
  • Freshly grated nutmeg
  • 1/2 – 3/4 cup Acacia honey, or other mild tasting honey
  • 1/2 stick butter, 4 Tablespoons, melted
  • 8 slices store-bought Italian bread (round, short loaf)
EQUIPMENT ESSENTIALS
  • 2 Medium to large size mixing bowls (1 for strawberries + 1 for custard)
  • Spoon or spatula (to toss berries)
  • Large nonstick or cast iron griddle or skillet (to cook the toast)
  • Whisk
  • Small sauce pot (to warm honey)
  • Pastry brush (to brush the griddle with melted butter)
  • Small spoon or honey stirrer (to drizzle honey)
  • Flat spatula/turner (to turn toast)
  • Knife (to cut finish toast)
  • Plate or platter, to serve
  • 10-12” oven-safe heavy skillet
Get Ingredients!

INSTRUCTIONS

In a medium to large size mixing bowl, add the strawberries, aged balsamic, sugar, pinch of salt and basil. Toss together, let macerate and set aside.

Preheat a nonstick or cast iron griddle over medium-low to medium heat.

Whisk up the custard: eggs, half & half, parmesan and nutmeg.

Warm the honey in a small pot over low heat.

Brush the griddle with the melted butter. Soak and turn the bread in the custard and place on the griddle. Cook in two batches slowly, until one side is golden brown. Turn and cook on the other side until golden and cooked through. Remove from griddle and cut toast corner to corner. Line up triangles of toast down the center of the plate and drizzle with warm honey. Top with macerated berries.

Tex-Mex Mighty Migas (Scrambled Eggs) with Tomatillo Pico de Gallo and Avocado Greek Yogurt ‘Crema’

Posted on | by Rachael Ray | 7 Comments on Tex-Mex Mighty Migas (Scrambled Eggs) with Tomatillo Pico de Gallo and Avocado Greek Yogurt ‘Crema’

We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2-3 servings

INGREDIENTS

For the Tomatillo Pico de Gallo:

  • 1/2 small white onion, small diced
  • 1/2 – 1 jalapeño, seeded and diced
  • 1 garlic cloves, grated or minced
  • Salt, about 1 1/2 teaspoons
  • Juice of 1-2 limes, about 3 Tablespoons
  • 4 tomatillos, husked, cleaned and chopped
  • 1 small handful cilantro, plus some to garnish
  • Pinch of ground cumin
  • Splash of green hot sauce, to taste, optional

For the Avocado Greek Yogurt ‘Crema’:
(this will make extra)

  • 1 Hass avocado, pitted and peeled
  • Juice of 1 lime
  • Pinch of cumin
  • 1 cup plain Greek yogurt
  • Salt and pepper

For the Migas:

  • 4 corn tortillas
  • Drizzle of olive oil
  • 4-6 oz Mexican chorizo, removed from its casing
  • 5-6 eggs, scrambled in a bowl
  • 1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded

Garnish:

  • 2 scallions, thinly sliced
  • Pickled jalapeno rings, mild or hot
EQUIPMENT ESSENTIALS:
  • Large nonstick skillet (to cook egg mixture)
  • Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)
  • 2 medium size mixing bowls (to make pico and to scramble eggs)
Get Ingredients!

INSTRUCTIONS

For the Tomatillo Pico de Gallo:

Place onion, jalapeno and garlic in a medium size mixing bowl and generously salt. Add the lime juice and stir to combine. Let sit for at least a few minutes. Add the tomatillos, cilantro, cumin and hot sauce, if using, and set aside.

For the Greek Yogurt ‘Crema’:

Place avocado, lime juice, cumin, Greek yogurt, salt and pepper in the bowl of a food processor or blender and puree to combine until smooth. Set aside until ready to use.

For the Migas:

If using a cast iron or stainless skillet, place over high heat and char the corn tortillas on both sides. Set aside until cool enough to handle and cut into strips.

Turn on stove, if using, and individually char the tortillas on both sides over the flame.

Place a large nonstick skillet over medium high heat, add chorizo. Cook, while breaking up with the back of a wooden spoon, until brown, crumbly and cooked through.

Add a few spoonfuls of the tomatillo pico de gallo to the chorizo and cook for a few minutes. Using your spoon or spatula, make a well in the middle of the mixture and add the eggs to the middle of the pan. Gently stir as they start to scramble in the pan.

Once the eggs are almost cooked, add the charred and chopped tortillas to the pan and gently fold in the mixture.

Add the cheese and top with a lid or gently cover with foil to help the cheese melt.

To plate, place a portion of the egg mixture on a plate and top with some of the raw tomatillo pico de gallo mixture, scallion, pickled jalapenos and a dollop of the avocado Greek yogurt.

Rachael Ray's Pici all'Aglione pasta

Pici all’Aglione

Posted on | by Rachael Ray | 1 Comment on Pici all’Aglione

Join America’s favorite cook in her home kitchen as she teaches you one of the most simple and delicious Tuscan pasta dishes made with slow-cooked cherry tomatoes, chili peppers and cheese.

COOK’S NOTE: (Rach explains) Place the tomatoes in a deli lid and top with a second deli lid. Use a very sharp knife to halve the tomatoes through the middle, vertically, while holding top lid down with the palm of your hand. Repeat and halve all tomatoes.

If you’re cooking along with us at home, find the ingredient and preparation list below, or listen and enjoy for your next meal inspiration.

Serves 4-6

INGREDIENTS

  • 3-4 Tablespoons EVOO, extra virgin olive oil
  • 2 Tablespoons good quality salted butter
  • 1 bulb garlic, about 7-8 cloves, thinly sliced by hand or using a truffle shaver
  • 1/2 red finger chili pepper, halved and seeds removed, optional for a spicy sauce
  • About 8 cups, 2 quarts, cherry tomatoes, halved
  • Salt, such as fine sea salt or Kosher salt
  • A few leaves of basil, torn
  • 500 gr. pici or 1 pound bucatini or spaghetti
  • Pecorino and/or Parmigiano-Reggiano cheese

Optional garnishes:

  • Finely chopped fresh mint and/or parsley
  • Chopped pistachios, Rach prefers Sicilian pistachios
EQUIPMENT ESSENTIALS:
  • Large pot to cook pasta
  • Colander to strain
  • Large skillet with lid
  • Mug or ladle
Get Ingredients!

INSTRUCTIONS

Place a large pot of water on the stove and bring to a boil. If you are using pici, it will take about 20 minutes to cook at a rolling boil.

Heat a large saucepot or deep skillet over low heat with EVOO, 3 turns of the pan. Melt the butter into the oil, add garlic and stir for about 2 minutes. If using, add the chili pepper half to the garlic and then add tomatoes to the pan. Season with salt, stir and cover the pan to cook, about 25-30 minutes, to collapse tomatoes. Once the tomatoes are broken down, after about 15 minutes, add the torn basil.

Salt the pasta water liberally and cook 1 minute less than package directions. Toward the end of cooking, reserve about 1 cup of starchy cooking water, drain pasta and add to the pot of sauce. [Alternatively, strain pasta and add back to the pot it was cooked in. Pour the pot of sauce over and add some of the starchy cooking water.] Add a couple of handfuls of cheese while tossing pasta with tongs to emulsify. Transfer the pasta to serving bowls and top with additional toppings of choice.

Serve with green salad dressed with lemon and EVOO. For more of a meal, serve with sliced steak with rosemary.

Rachael Ray's Pepperoni Pizzaiola Burger

Pepperoni Pizzaiola Burger with Sweet Heat

Posted on | by Rachael Ray | 5 Comments on Pepperoni Pizzaiola Burger with Sweet Heat

Step into this TV icon and best selling author’s home kitchen as she walks you through a pepperoni-topped burger with Calabrian chili honey.

*COOK’S NOTE: Mix hot honey ingredients before starting recipe.

If you’re cooking along with us at home, find the ingredient and preparation list below, or listen and enjoy for your next meal inspiration.

Makes 3 Burgers (depending on the size you form the patties, Rach explains).

INGREDIENTS

For the hot honey

  • 1 cup mild honey such as Italian Acacia, light in color/flavor
  • 3 Tablespoons Calabrian chili paste, or sambal oelek or sriracha

For the burgers

  • 1/2 stick good quality pepperoni, casing removed and very thinly sliced OR ¼ pound large deli-sliced pepperoni
  • 1 pound ground beef, 80:20 blend
  • Salt and coarse black pepper
  • 2 cloves garlic, finely chopped
  • About 1/4 cup, a small handful, chopped flat-leaf parsley 
  • 1/2 Tablespoon dried oregano or 1 Tablespoon fresh oregano, chopped
  • 1 Tablespoon sun-dried tomato paste
  • 1-2 teaspoons anchovy paste or minced anchovies or Worcestershire sauce
  • 1 Tablespoon hot water
  • 1-2 tablespoons olive oil or vegetable oil 
  • 1/4 – 1/2 pound sliced mozzarella or provolone cheese or a combo 
  • 3 fresh, crusty Kaiser rolls, split (plain or sesame)
  • Drizzle of good quality extra virgin olive oil, optional
  • A handful of fresh basil leaves, torn
  • Garlic pickle spears, to serve
EQUIPMENT ESSENTIALS:
  • Large cast iron skillet, or other large skillet, to cook burgers
  • Small mixing bowl, to make flavor paste
  • Large mixing bowl, to mix ground beef
  • Baking sheet, to cook pepperoni and toast buns
  • Parchment paper, to line baking sheet
Get Ingredients!

INSTRUCTIONS

Preheat oven to 375°F  and line medium baking sheet with parchment paper.

Arrange pepperoni on parchment and bake to crisp, but not brown, about 5-7 minutes. Remove from oven and transfer the pepperoni to a paper towel-lined plate. Discard the parchment, keep the tray out and switch oven to broil.

Place beef in mixing bowl and season with salt and pepper.  Add garlic and parsley to beef.

In a small bowl, combine sun-dried tomato paste with anchovy paste and hot water, then add mixture to beef. Mix well to combine and score meat into 3 even portions, Form wide patties, not too thick, and thinner at center than edges for even cooking.

Preheat large cast iron skillet, griddle pan or outdoor grill to medium high heat.

Drizzle olive oil or vegetable oil into pan and add patties. If your patties are very thin, cook 4-6 minutes, turning occasionally. If thicker, cook 7-8 minutes, turning occasionally. Melt cheese over the patties in the last minute or so, covering with a lid or piece of foil. Transfer patties to a plate so they don’t overcook while you toast your buns.

Char the split rolls under broiler to toast and darken edges. Don’t take your eye off of them. Assemble burgers: bun bottom, drizzle of good quality EVOO, cheeseburger patty, pepperoni, torn basil, Sweet Heat Honey and bun top. Serve with garlic pickle spears along side