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Excerpts from Rachael’s new book

My biggest book to date is in stores and available online now. Get your copy of Rachael Ray’s Big Orange Book today and while you are at it, buy an extra and give it to a lucky loved one!

This book is my answer to your requests-there are Meals for One, Vegetarian Meals, Kosher Meals, Holiday Meals, more 30 Minute meals and slow it down meals, plus a super touching, extra special section written by my mom, Elsa, the woman who started it all! When people ask me if I went to culinary school I tell them I went to the school of Elsa! She knows everything and has made me who I am today. Speaking of moms, my mother-in-law, Vicki Cusimano and her sister also helped create this chapter with some of their family classics as well.

Just for you, here are some sample recipes from the book.

BACON-WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

4boneless skinless chicken breast halves

Salt and pepper

1cup blue cheese crumbles

½cup toasted chopped pecans

2scallions, sliced on an angle

4slices of good-quality center-cut bacon

1tablespoon EVOO (extra-virgin olive oil)

2tablespoons butter

2tablespoons all-purpose flour

1cup chicken stock

½cup half-and-half or cream

2tablespoons grainy mustard

Preheat the oven to 375°F.

Butterfly the chicken breast halves by cutting horizontally across the breast but not all the way through. Open the breasts up like a book and pound them lightly between sheets of parchment paper or plastic wrap. Peel away the paper and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans, and scallions in equal amounts. Roll the chicken around the filling, then wrap each roll with a strip of bacon, securing it with a wooden toothpick. Season the outside of the rolls with pepper.

Heat the EVOO in an ovenproof skillet over medium-high heat. Add the chicken rolls and brown evenly all over, 5 to 6 minutes. Transfer the skillet to the oven and cook the chicken for 10 minutes, or until cooked through.

When the chicken is almost done, melt the butter in small saucepan over medium heat. Whisk in the flour and cook for a minute, then whisk in the stock. Cook for a minute to thicken, then whisk in the half-and-half and mustard, and season with salt and pepper. Reduce the heat to low.

Serve the halved chicken rolls with the red wine rice and savory Swiss chard. Pour the gravy over the top.

Serves 4

SMOKY TOMATO SOUP WITH MINI GRILLED GRILLED CHEESE AND BACON SAMMIES

1tablespoon EVOO (extra-virgin olive oil)

4slices smoked bacon, chopped

3garlic cloves, chopped

1onion, chopped

3celery stalks, chopped

2carrots, chopped

Salt and pepper

4cups chicken stock

½teaspoon dried marjoram or oregano

1(28-ounce) can crushed
fire-roasted tomatoes, partially drained (if you only have diced or whole fire-roasted tomatoes, don’t sweat it; it all gets ground up later)

1teaspoon sugar

2teaspoons hot smoked paprika, ²⁄³palmful

¼cup heavy cream

Butter, for the skillet

16slices of party-size rye, pumpernickel, or whole wheat bread, such as Pepperidge Farm

8square slices of extra-sharp cheddar cheese, ¼ inch thick

3tablespoons finely chopped fresh chives

1½cups (a single-serving bag) white cheddar popcorn

“Sammie nights are always fun; this one brings out the little kid

in me.”-Rach

Heat the EVOO in a medium soup pot over medium-high heat. Add the chopped bacon and cook until crisp, 2 to 3 minutes. Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.

To the same pot, add the garlic, onions, celery, and carrots and season with salt and pepper. Cook for 5 to 6 minutes, until the vegetables are tender. Scoop the veggies into a food processor, add about ½ cup of the chicken stock and the marjoram, and puree until smooth. If the tomatoes you are using are whole or diced, add them to the processor with the veggies and puree.

Return the pureed veggies to the pot, place back over medium-high heat, and add the remaining chicken stock, the crushed or pureed fire-roasted tomatoes, the sugar, and the smoked paprika. Bring the soup up to a bubble, stir in the cream, and keep warm over low heat while you make

the sammies.

Heat some butter in a large skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted. Repeat with the remaining 4 sammies.

Serve the smoky tomato soup with some popcorn floating on top and the grilled mini grilled cheese and bacon sammies alongside.

Serves 4


WINNING WAFFLES

Savory Waffles with Paprika Sausages

•Eggs with Peas and Shallots

Because I do not bake, I always have to borrow baking powder and baking soda from my neighbors. I measure everything with my morning coffee cup and the teaspoon that I stir my first cup with. Even if you bake and have legit measuring devices on hand, you might want to refrain from using them because these waffles rule, but only if you make them my way. Serve with lingonberry syrup.

Savory Sour Cream–Chive

Waffles and Paprika Sausages

1cup lingonberry preserves

A couple of whole cloves

1cinnamon stick

1tablespoon fresh lemon juice

1½cups all-purpose flour

1½teaspoons baking powder

1½teaspoons baking soda

¼teaspoon salt

2teaspoons sugar

A little freshly grated nutmeg

¼cup chopped fresh chives

1cup milk

1cup sour cream

2large eggs

4tablespoons melted butter

1pound ground pork, chicken, or turkey breast

2teaspoons fennel seeds

2teaspoons paprika

A handful of fresh flat-leaf parsley, finely chopped

1tablespoon grill seasoning

1tablespoon EVOO (extra-virgin olive oil)

Preheat a waffle iron, and preheat the oven to 200°F.

Warm the preserves in a saucepan with the cloves, cinnamon, lemon juice, and ¹⁄³cup water over low heat. Remove the cloves and cinnamon stick and discard. Set the syrup aside.

Mix the dry ingredients and chives in a mixing bowl and make a well in the middle. Mix the milk, sour cream, eggs, and half the melted butter together in a bowl, then pour into the well. Beat the wet ingredients into the dry with a few swift turns, but do not overmix the batter.

In a medium bowl mix the ground meat with the fennel, paprika, parsley, and grill seasoning.

Brush the waffle iron with a little of the remaining butter and cook the waffles, keeping the finished waffles warm and crisp in the oven. The batter should fill a 4-section iron 3 times, making 12 waffles.

While the waffles cook, form eight 2- to 3-inch sausage patties. Heat the EVOO in a large skillet. Add the patties to the hot skillet and cook for 3 to 4 minutes on each side.

Serve 3 waffles and 2 sausage patties per person, with lingonberry syrup drizzled over the top.

Serves 4

Eggs with Peas and Shallots

2tablespoons butter

1large shallot, very thinly sliced

8eggs

Salt and pepper

1package Boursin cheese

1cup frozen green peas, thawed

Melt the butter in a medium skillet over medium heat. Add the shallots and cook for 3 to 4 minutes, until softened. Whisk the eggs with the salt and pepper and add to the skillet with the shallots. Stir in the crumbled Boursin and peas, and cook for 3 to 4 minutes until the eggs are firming up but not yet dry. Serve immediately.

Serves 4

Get your copy of Rachael Ray’s Big Orange Book today and while you are at it, buy an extra and give it to a lucky loved one!

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