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Ease of preparation is a big selling point for home cooks, which explains our love of slow cooker dinners and one pot meals. Today’s version of that quick and easy kitchen savior is the sheet pan supper: all the ingredients (protein, vegetables and starch) are placed together on a sturdy, rimmed baking sheet, put in the oven, and a short time later, dinner is served. The technique has been turning up everywhere: New York Times food columnist Melissa Clark shared a recipe and video last February. Bon Appetit and Rachael Ray magazines featured sheet pan recipe spreads in recent months. and last fall, a new book came out, “Sheet Pan Suppers. Author Molly Gilbert credits the popularity of this quick, easy cooking method to a simple fact: “I don’t think a lot of people have time to cook. Gilbert adds: “You don’t have to use four pots. You don’t have to wash as many dishes. For busy people with families, it’s a no-brainer. There are a few things to remember:. — A rimmed jelly roll pan or cookie sheet is not the same as a sturdy half sheet pan, which can be found at restaurant supply and kitchenware stores for as low as $8 apiece. — Line the pan with aluminum foil or parchment paper to make cleanup a breeze. — Make sure all ingredients are a consistent size. You want potatoes and vegetables to be uniform, chicken breasts or pork chops to be the same thickness. Otherwise, you will be constantly checking to see if that larger piece of protein is finished cooking while the rest of the meal is burning. (I learned the hard way while testing these recipes. “You don’t want to babysit this kind of thing, so be mindful when you are prepping,” advises Nina Elder, executive editor at Rachael Ray magazine. — Place ingredients in a single layer and don’t crowd them. Air circulation is key to achieving perfectly roasted meats, caramelized vegetables and browned potatoes. “You don’t want things to steam,” Elder says. “You want them to roast. If you have too many ingredients, Elder suggests placing the remaining ingredients on a second sheet pan. And you will likely have more than one sheet pan because this cooking method is something to love. ROASTED PORK CHOPS WITH GREEN BEANS AND POTATOES Serves: 4. Adapted from the January/February issue of Rachael Ray magazine. 6 tablespoons olive oil, divided. Juice of 1. Source: www.pressherald.com
Rachael Ray 's Carbonara Recipe Carbonara Ingredients:. Salt and freshly ground black pepper to taste 1 pound pasta, such as spaghetti or rigatoni 1/4 cup extra virgin olive oil (enough to coat bottom of pan) 1/4 pound pancetta (Italian bacon), chopped 1 teaspoon red pepper flakes 5 to 6 cloves garlic,... Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano. The unpretentious Rachael Ray might not seem like a top-rated television host who draws more than 18 million viewers a week. But with four programs on regular rotation at the Food Network and 14 best-selling cookbooks, she has become a force to be reckoned with. It's an understatement to say cooking is her life: Even after a long day of cooking in front of cameras, Ray unwinds by preparing meals for her husband, John Cusimano. In fact, she knew he was The One after he requested this carbonara dish for his birthday dinner. The Midnight Meal Her Husband Craves "I knew my boyfriend was the man to marry when I asked him what he would like for his birthday dinner," Rachael Ray writes in her cookbook Cooking 'Round the Clock. "I offered up lobster, steak, fine foods of all nationalities, to which he. Source: www.goodhousekeeping.com
Compared with much-in-demand kale, broccoli, that other verdant vegetable, has long suffered a far less glamorous fate. When diners do spear their forks into the nutrient-rich green, however, typically it’s the springy crown they crave, not the squat stem. Jeanne Cheng, chef and proprietor of Kye’s in Santa Monica, knows her passion for broccoli stalks rather than florets is unusual, but she became hooked as a kid, when her Chinese mother pickled them. “She’d marinate the stems overnight and they would get crispy,” Cheng recalls. “It’s funny, because I stir-fried them for my son when he was very young, and he would cry when it was time to take the plate away. He loves the stalks just as much as I do. ”. Cheng’s son Kye, who is riddled with a number of food sensitivities, is the namesake of her wholesome fast-casual restaurant, which turns out the likes of nori-wrapped burgers, collard green-sheathed... With an appreciation for her childhood culinary memories, Cheng was inspired to make a refreshing salad that pays homage to those underrated stalks. “Since broccoli is so hardy, I was looking for a flavor that would match it,” she explains. She ended up pairing thin, mandoline-sliced shards of the vegetable with goji berries, uncured bacon, almonds, red onions and carrots, under a blanket of creamy vinaigrette for a dish that’s decidedly “reminiscent of coleslaw,” she says. “It has a light but densely satisfying feel to it, and it’s crunchy. The textural salad is significant for another reason: It’s a pristine example of minimizing waste. “Broccoli stalks are precious to me. They have nutritional value, too, and should always be repurposed,” says Cheng, whose degrees in molecular biology, traditional Chinese medicine and spiritual psychology have fostered a keen understanding of... “My mother always believed in food as the key to longevity,” she says. “She raised three kids as a single mom, but made us fresh meals every night. Whether beet greens or carrot tops, she never threw anything away. It’s a mindset that’s ingrained in me. ”. Broccoli Stalk Salad with Goji Berries and Bacon. Ingredients:. 6 cups cut broccoli stalks. 1 cup cooked bacon, loosely chopped. 1 cup shredded carrots. 1 cup red onions, thinly sliced. 1/8 cup goji berries. 1 cup sliced almonds. 1/3 cup grade B maple syrup. Source: blog.foodnetwork.com
Her prizes include a full-tuition scholarship to the International Culinary Center in Manhattan, New York, a trip to Mexico, and “a ton” of Rachael Ray cookware, Green said. The prize does not include moving, housing, or travel expenses while in New
When money wasn't the prize, she's won two espresso machines, Rachel Ray cookware, 15 pounds of chocolate and a year's supply of canned blueberries. 3 medium leeks, green part removed, chopped and washed, or 2 large sweet onions, chopped.
The technique has been turning up everywhere: New York Times food columnist Melissa Clark shared a recipe and video last February; Bon Appetit and Rachael Ray magazines featured sheet pan recipe spreads in recent months; and last fall, a new book
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes. 2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper
No longer were people looking to get their information from a single source, but rather they were getting decorating and cooking advice from other domestic divas like Rachael Ray and everyday bloggers who write about home decorating, cake baking and
Dine & Design with Rachel Green is for ladies only and will be held on ... and “a ton” of Rachael Ray cookware, Green said. The prize does not include moving, housing, or travel expenses while in New York for seven months. The Dine & Design is, in ...