Real Life, Rachael Ray and Please Pass the Next DVD!

Hi everyone!

This is just a quick post to let you know I am still among the living. There have just been certain things that have gotten in the way of me posting anything of note:

The next "Every Day with Rachael Ray" is on my nightstand. Review will commence once I've read it cover to cover!

Work has been unbelievable! I'm running a million miles a minute there and I just don't want to do anything when I get home so my excuse is...

We are now on Season 2, Disc 3 of "24." Hubby and I have been averaging oh, about 3-4 hours a night immersing ourselves in terror plots, assassinations and wannabe first ladies. The suspense! Pretty soon we'll be throwing our kids a loaf of bread and some juice bags for dinner as we watch "the next episode." Whatever will we do when we reach the end of season 4? I don't know if I can wait a WEEK between episodes! Gah!!! Which is my reason for.....

Laundry, cleaning and bills are waiting in the wings to get done. It's really sad when you wash a load of mismatched laundry in "cold" with Woolite, just to get you through tomorrow. But it's "24." Gimme a break!

Don't you love my new skin? THANKS AGAIN SADIE LOU! I figured that for those of you who come here for Rachael Ray, John Cusimano and recipes, a nice "food" skin would be just the thing. do you like my Wusthofs? Heh!

Well...back to our warped world of counter-terrorism. I'll peek my head out from under my rock again soon!

Rachael Ray Interviewed in Chicago

For all of you Rachael Ray fans, she was in Chicago this weekend promoting her new cookbook "365:  No Repeats" and a local news channel interviewed her.  She described how challenging it was to come up with 365 recipes and spoke of her new talk show coming down the road.

There's a video link in the article to the interview, and I'm CERTAIN any fan would want to see it.  To go to the article, please click here.  The video is in the upper-right.

Oh, and while you are here (grin), please click the "Weblog Award Finalist" icon on the left of my sidebar and throw in a quick vote for Merri Musings.  Since I'm a finalist in a category FULL of amazing blogs, I'm not certain I will win, but would love to refrain from being in last place.  :-)  Thanks for taking the time to throw your vote my way!

2005 Weblog Award Finalists!

...and the finalists have been announced!

Merri Musings is in the running for an award for Best New Blog! Polls are open tomorrow (and you can vote every 24 hours if you'd like)...if you enjoy my site, please be sure to stop by and slip a vote in the ballot box for me!

I'd be remiss if I didn't mention a few of my favorites!  Please be sure to drop them a vote, too!

Best New Blog (but only if you don't wanna vote for me...wink, wink, nudge, nudge):

Common Sense Runs Wild and Soldiers' Angel Holly Aho

Best Group Blog

The Cotillion (who individually received a number of nominations....excellent job, ladies!)

Best Humor / Comics Blog

Six Meat Buffet (didn't you know there were six meats?)

Best Conservative Blog

The Jawa Report (a MUST read!)

Best Culture / Gossip Blog

Knowledge is Power (SondraK - bringing a bit of culture to the Cotillion ladies!)

Best of the Top 250 Blogs

My Vast Right Wing Conspiracy (go Beth!)

Best of the Top 501-1000 Blogs

Vince Aut Morire (there are many I could mention here, but by and far my hubby stands out for me for many reasons, so I'm pitching his site!) 

Best of the Top 2501-3500 Blogs

The Wide Awake Cafe

Congrats to everyone that was nominated!  I think it's an honor just to be nominated, let alone be a finalist!  It affirms for me why I like keeping up this little corner of the web.

Good luck to all and happy voting!

"Every Day with Rachael Ray" Sets Sales Records!

Not any big surprises here:

NEW YORK, Nov. 15 /PRNewswire/ -- Readers have a hearty appetite for Every
Day with Rachael Ray, the new food/lifestyle magazine published by The
Reader's Digest Association, Inc.  The first issue of Every Day with Rachael
Ray debuted nationwide on October 25, 2005, and the overwhelming demand at
retail has prompted the publisher to go back to press for an additional
135,000 copies, bringing the total print run to more than one million copies.

...and it doesn't stop there!

Barnes & Noble, Inc. announced on Monday that Every Day with Rachael Ray
set a new sales record at the chain, selling more than 20,000 copies in the
first two weeks -- the strongest launch of any food magazine. Every Day with
Rachael Ray is expected to be among Barnes & Noble's top ten bestselling food
magazines.

If you can't get your hands on an issue, you can visit their companion site here.  Small snippets are published there, and you can also subscribe to the magazine there.  I really enjoyed the premiere issue, reading it cover to cover, and I'm certain any Rachael Ray fan will enjoy it as well!

Merri Musings Review: Premiere "Every Day with Rachael Ray"

So, I have to say, I'm a Rachael Ray geek.  Now that I have that out of the way, you'll understand why I wanted to subscribe to her new magazine "Every Day with Rachael Ray."  Now you'll also understand why I read it cover-to-cover as well.

Overall, I really enjoyed the magazine.  I'm not into fashion magazines, and I'm not into "Gourmet" magazine.  I also don't read travel magazines (there's something about reading about a person's stay in a $3000/night suite that pisses me off in a way).  But there are snippets of each of these magazines I truly enjoy (well, with fashion magazines, it's minimal as I can never seem to find the articles between the ads).  What I found is that Rachael Ray's new magazine blends the nice things together.

What did I enjoy the most?

1. The recipes.  Rachael can't go wrong publishing more recipes.  If you like her cookbooks or her show "30 Minute Meals" you'll really enjoy the magazine for this reason alone.  There's even a "7 Days 7 Recipes" insert you can pull out with shopping lists, etc.  Totally cool.
2. There was a great article about cooking family recipes - and how it relates to the holidays.  In many ways, cooking is sentimental to me.  When I make particular recipes, it reminds me of great moments in my childhood, my mother, my father, a particular Christmas party, or other related get together.  I loved the article as it not only brought in the sentiment of cooking, but the great recipes.  My best recipes (all in my head) are hand-me-downs from my family.
3. Focus on kids.  There are a couple of recipes that bring kids into the kitchen, including the youngest "Real Cook" tapped for regular writing submissions for the magazine.  I love that.  Rachael Ray, while I'm sure she is interested in marketing a great magazine, didn't forget about one of her major loves in life - kids in the kitchen.

Some things I didn't like so much...

1. I was hoping for more focus on the "Real Cook" segment.  There was a section about what "Real Cooks" want.  I wasn't all that impressed.  It seemed to be a way to advertise products more than a way to introduce the "Real Cooks" who are contributors who aren't professional chefs, but everyday people who love to cook.  I also thought some of the products would NEVER fit into my everyday kitchen.  I know I'm in the wrong league when a "Real Cook" buys a dozen brownies for $37, not including shipping.  :)
2. Whoopi's fridge.  I really do like the idea of looking inside a celebrity's fridge to see what's in there - it's up my alley (I do read "People" magazine...I can't believe I admitted it!).  But Whoopi is so *not* up my alley.  And her fridge contents are boring.  I would have found a celebrity with a much more interesting fridge.  What does Anthony Hopkins have in *his* fridge?  Some fava beans and a nice Chianti, perhaps?  Heh.

Overall, for $18/year, it is not a bad purchase...I looked for it on a shelf, and never did find it in a store!  It's a beautiful magazine, and very Rachael Ray.  I thought it would be a monthly magazine, but found out it is bi-monthly at first [insert sigh of disappointment here].  I can't wait until the next installment!  Do you think she'll take my suggestion to look into Anthony Hopkins' fridge? 

The Mail Gods Were Good to Me!

The Mail Gods were good to me...and no, this has nothing to do with my letter carryin' hubby, either!  Heh!

I got my first ever, brand-spankin' new, premiere edition of "Every Day with Rachael Ray."  For those of you who don't know what this is, it is Rachael Ray's new magazine!

Who has time to post when this is sitting on the coffee table.

More to come - including a review.  From the outside in, it looks good.  The magazine is an unusual size, so it stands out from other magazines.  The photo on the cover is nice - not too Martha Stewart-y or too Oprah-y, if you know what I mean - down-to-earth.  And for those of you who miss Boo, Rachael's 13 year old pup/taste tester, the first article I read was about Boo's passing and a recipe in Boo's honor!  There are also a ton of recipes, including a picture for every one. 

More to come...in the mean time, I must read.  :-)

Rachael Ray & John Cusimano Wedding Photo

I found a much better picture of Rachael Ray and John Cusimano on their wedding day over at http://www.rachael-ray.org/ (in the photo gallery section):

For those of you who are fans - enjoy!  For those of you who are not, please indulge me!  :-)

Rachael Ray Wedding Picture & Other Rachael Ray News

I have looked and looked and looked for a wedding photo of Rachael Ray and John Cusimano (they were married 9/24/05 and their ceremony was in Italy).  It took me awhile, and it isn't the best picture, but here it is:

I hope you enjoy this tiny glimpse into their happiness!

Other Rachael Ray news...

Rachael Ray is going to have a talk show!  What does she have to say?

"People know me for my love of food, but I have so much more I want to
share," said Rachael Ray.  "Our show's going to be all about taking a bigger
bite out of life.  I want people to see themselves in this show, because life
is full of messes and successes, and getting there is half the fun."

...and what does Oprah have to say?

"From the moment I had Rachael on my show earlier this year, I knew she
had 'it,'" said Oprah Winfrey.  "She has that connection with her audience
that most people only achieve one-on-one."

Pretty exciting for a person who just did her thing and never expected to be "famous," huh?!?

In even *more* Rachael Ray news, her new magazine, "Every Day with Rachael Ray" launches October 15, 2005.  She has her website up, too.  You should go check it out here.  There's supposed to be even more recipes and stories at this site.  You can also subscribe to her magazine there (yes, I know this because I subscribed...sheesh!).

That's it for now, although you can hardly call it just "it."  Rachael Ray has hit it lucky again - a new marriage, a trip to Italy (green with envy, I am!), a new show with "Tasty Travels," yet *another* new show in her talk show scheduled for Fall 2006 AND her new magazine.  Whew!  I hope John can keep up!

Rachael Ray & John Cusimano Wedding

Finally!  The news that all of you fans are waiting for!

In a ceremony in Montalcino, Italy on Saturday, September 24, 2005, Rachael Ray and John Cusimano were wed.

Here's the word directly from Fox News:

We're betting that Rachael Ray's wedding cost more than $40 for the day.

The bubbly cooking show cutie, host of three Food Network shows -- "30 Minute Meals," "$40 a Day" and "Tasty Travels!" -- tied the knot last Saturday with longtime squeeze John Cusimano in a ceremony held in Montalcino, Italy.

I'm sure they'll be happy...and I bet they are enjoying the amazing cuisine over there!

I Love Knives!

One of my readers (thanks, Jackie!), let me know that Rachael has a new signature knife out at Sur la Table.  This knife is called "Rachael Ray Gusto Grip Santuko by Füriâ„¢" and here's the details:

Use the knife that Rachael uses on her latest TV shows. Patented "grippy" orange silicone polypropylene handle in an inventive wedge shape helps keep hand from slipping toward the blade when wet - the direction that counts. Enjoy the rocking/sawing motion of a chef's knife and the chopper work of a Santoku. Hollow-edged blade reduces friction for easier slicing. Blade bolster and tang are forged from a single piece of fine German stainless steel. Hand wash.

I was really tempted to throw this one, or her original Füri signature knife on the ole Christmas list.  But I do like my Wustof knives.  But one can never have too many knives, right?  Well, when I looked further, I found that Sur la Table also has the new oval saute pan.  Now THAT's something for my list.  When I first saw her using it on her show, I absolutely wanted it - there are some things that just don't fit in even my largest circular pan.  Here's the details:

Unique oval shape allows two 5-qt. sautés to fit side by side on a standard range. Even-heating anodized aluminum exterior with nonstick interior; glass lid. Handles are oven safe to 400˚F.

If the description doesn't job your memory, here's the picture:

Pretty ain't it?!?

I'm anxious to hear about Rachael's wedding.  Word has it, her mom and John (Cusimano - her MAN) planned the entire event since she has been so busy with cook books, magazines, new shows, etc.  She said she just has to "show up."  She should be getting married sometime in the next couple of weeks in Tuscany.  I'm sure there will be more to come!

She has a new cookbook coming out November 1st - "365-No Repeats."  I can't wait!  I also can't wait to read her new magazine! 

Thanks to all of you who stop by and read about Rachael Ray...let me know if there's anything I can add to the site that you're interested in.

Rachael Ray's Tasty Travels

Amidst her wedding planning, three current television shows, the launching of a new magazine, and tons of cookbooks, Rachael Ray is rolling out another show:  Rachael Ray's Tasty Travels!

From Food Network's site:

Where can you get a burger for a buck in the Big Apple? How about fresh oysters on the half shell at 2am in Boston? Travel guru Rachael Ray is back with insider tips and travel secrets that will turn your next vacation into a delicious, affordable feast. From the sweetest ice cream shop to the perfect spot to stage a picnic, Rachael shares tips from around the country and the world. Hop on board for some Tasty Travels!

This new series will debut on August 26 and be on every Friday at 9:30/8:30 PM Central Time.

I think I will like this show more than $40 A Day as there will be no focus on the money end of it.  I just am not fully convinced that she tips the servers enough on her show (I know, I know...it's in the script!).  Maybe I'm just a generous tipper. 

Anyway, there's always something new rolling out and I plan to tune in!

Food Snobs - Quit Picking on Rachael Ray!

I do think they are jealous.  Rachael is quickly becoming "everyone's Emeril" with her quick cooking meals and easy ingredients.  I think it's pretty hard to "hate" her, so envy must be it.  Slate's managing editor has a great article, and talks about Rachael Ray's successes as well as the challenge to actually cook meals in 30 minutes. 

To her credit, Ray has always cast herself as a sort of anti-Martha, offering options for those who want to save money, eat healthfully, and cook at home but don't have the time or budget to entertain the Turkey Hill way.

That's the main reason I like her.  Okay, I admit it.  I can't STAND Martha Stewart!

Regular cooking shows are rife with annoying you'll-never-be-able-to-replicate-this moments. When the chef begins, meticulously prepared ingredients lie at the ready; he breezes through instruction and then—poof!—pulls out the perfect frittata that's been waiting in the oven.

Can you say Emeril?

The show is also fantastically entertaining. It's suspenseful: As the minutes tick by, Ray becomes frenetic—will she finish? (She always does.) And it's educational: As Ray trims her asparagus and frantically wraps prosciutto around the green stems, she offers tips. Use a "garbage bowl" to collect debris as you're cooking.

I've got one!

Chop chicken into small pieces so it cooks faster.

I do it!

Roll citrus before you cut it, and you'll extract more juice.

Do that, too!

Forget about measuring—"Eyeball it!"

A regular occurrence in my kitchen! 

Then came the true test, the editor tried to actually cook one of Rachael's meals in 30 minutes (actually she tried 21 recipes!):

My most successful effort was Ray's "Back in the Day" menu:  Super Sloppy Joes, Deviled Potato Salad, and Root Beer Floats. I prepped with the same care as Ray—produce pre-rinsed, garbage bowl at the ready, pantry items near at hand—but it took me 49 minutes and 51 seconds (and I skipped the Root Beer Floats).

Rachael can do it though - proven time and time again before live audiences - she's the real deal.  Cool thing is, I may not have done the Deviled Potato Salad, but I've done her sloppy joes well within 30 minutes - and throw in a side dish or two, I am usually very close to 30 minutes.  HOWEVER, I'm not explaining what I do to a camera, I'm not following tele-prompters, and worrying about staging and other such stuff. 

It truly doesn't matter if these gourmet-style chefs welcome her in their circles or not.  What it boils down to is the fact that she caters to "us" - the parents, the career people, the people who can't afford expensive ingredients, the people who don't have time to prepare a meal over the course of 4 hours.  Oh, and she has a special place in the hearts of men who can't seem to get enough of her shows or her spread in FHM.  Rachael Ray vs. Martha Stewart?  I'd bet on Rachael Ray any day!   

John Cusimano & Rachael Ray

For those of you who are fans of Rachael Ray and John Cusimano (I know you're out there, I've seen you on my stats!), I came across an article that actually has a picture of both of them together (gasp!). 

The article talks of her new magazine "Every Day with Rachael Ray" and also talks about an episode of $40 a Day that she filmed at Gloria Estefan's Miami restaurant "Lario's."  You can read more here!

Anyway for those of you crazed fans, here is the picture....enjoy!

OOPS!

Did you come here looking for naked pictures of Rachel Ray?
Sorry, just recipes and other stuff about her, but you might like this:

Rachael Ray talks dirty

WTW Rachael Ray's "Dirty Minute Meals"

So ya'll.  Anyone one who knows me will tell you that I love that thar Rachael Ray of that cooking channel.  Well, me and my love of Al Gore's internet (ya'll got that thar joke, right? Right?  Damn...it twas just a joke.  Sheesh) got togethar and we found out that even li'l ole Rachael has a trashy side. 

Yes, she did pose in one of them man rags - FHM.  But I was talking about how she TALKS on her show.  This here lady over here, she calls it "Dirty Minute Meals."  That's why that ole Rachael has so many males who sit in the dark watching her show - only to hit the button over to NASCAR when their ole lady walks in the room.  Lookie here - this is White (dirty) Trash at its finest, ya'll:

On the Cuisinart... "Just go up and down. Quick quick quick!"

Corn on the cob... "I used to suck on the corn cob. So bad!"

On stuffing burgers... "Tuck this inside. That's gonna be a tasty little surprise!"

On a cucumber... "We're gonna put a little of him in."

On sharpening knives... "I make my baby brother do it for me, but he's not always around."

On oiling... "I give it a little rub, though, to get the heat going."

On hot pans... "I want them waiting for me, not the other way around."

On the top of an onion... "I'm gonna whack it off here."

On chopping chard... "And I go right down to the stem."

On beating eggs... "See, you can just get down and dirty with 'em."

On vegetarians... "Somebody in the house just doesn't do meat."

"It's not about 'thicker is better.'"

On pre-washed spinach... "I get so excited about it, I'm stuttering. It's a thirty minute girl's best friend."

On breading chicken... "Try to keep one hand free, one hand clean, so ya got somethin' to work with."

On bread under the broiler... "It's a lotta back and forth, but man when it goes, it GOES!"

On grilled bread... "Transfer these to a plate and get these guys off, too."

On the Santoku knife... "It goes through anything wet like it's butter."

Back from the break... "I'm Rachel Ray, and today, I'm pleasing a crowd."

Intro... "You'll be able to make the whole crew happy in under thirty minutes."

"You need it three times, deal with it once. Right?"

On a lemon... "Oh yeah! Look at those juices flow!"

On the griddle... "On top, this is awesome."

On having friends over early... "And they'd be munchin' that in just a few minutes."

On veal... "I'm gonna nest him in the middle so he gets some action."

On weeknight entertaining... "You may try not to do it too often, but once in a while, it's inevitable."

On bay leaves... "I want a big one."

On variety of meats... "I'm gonna give you a little peek here at what we're playin' with today."

On a fakeout cassoulet... "It's not exactly the same thing, but let me tell you, when you put it in your mouth, you're gonna be just as happy."

On sausage... "I'm just gonna give 'em a little prick."

On whisking... "I think I'm gonna use my stronger hand."

Outro... "My mouth's gonna be really full soon."

"Don't beat it too hard, or too soft."

On plating... "Remember to wipe off your lips there."

On prep time... "Good lord! She wants it faster!"

On salami... "I never met a salami I didn't like, really."

So don't ya'll be afraid to tune into my pal Rachael Ray's show.  She has something fer everyone!  And talkin' 'bout sumthin' fer everyone, don't fergit to stop on by all my friends at ye ole Trailer Park:

Every Day with Rachael Ray & Other RR Musings

Launching August 30, 2005, Rachael Ray's new magazine will be distributed on newsstands!  "Every Day with Rachael Ray" will be published by the Reader's Digest Association in partnership with Rachael Ray.  When in full publication in 2006, the magazine will be published 10 times per year.

What, might you ask will be in her magazine?  Okay, most of us would presume recipes and food, right?  Right.  But the publication will incorporate recipes, entertaining and food destinations. The cover price will be $3.99.

Kitty Morgan, former senior editor at American Express Publishing's Departures will serve as editor, while designer Lucy Sisman, who worked on Condé Nast's Allure and Fairchild Publications' Details, will be design director. Overseeing the business side will be Reader's Digest vp, publishing director Laura McEwen.

"Rachael's high-energy style, down-to-earth approach and passion for food attract millions of fans to her TV shows and cookbooks," said Eric Schrier, president of Reader's Digest North America and Global editor in chief. "Couple that with our publishing know-how and expertise in food, home and family, and we have the recipe for an exciting breakthrough food magazine. "

Ray is best known as the host of the Food Network program, 30 Minute Meals, and is the author of several cookbooks, including Rachael Ray's 30-Minute Get Real Meals and Rachael Ray Best Eats in Town on $40 a Day.

I, for one, am looking forward to her magazine - I'm a magazine junkie by nature, and this will be no exception to that.  I'm always looking for new, simple recipes and she seems to have this mastered.  I also like the way her cookbooks are written, and I'm pretty certain she will have a lot of creative input in order to leave her mark.  It'll be something to settle into Fall with.

Two other tidbits I've read about with regard to Rachael Ray:  I heard her dog, Boo, died while at the vet's office.  She was very attached to her dog, so I'm sure it hit her pretty hard.  Lastly, I heard that her wedding to John Cusimano of the band "The Cringe" will more than likely take place in the Fall, in Tuscany.  I just had to get those last couple of items in here for you die hard RR fans! 

LaCabanna Lodge

Cooking Rocks! Rachael Ray 30-Minute Meals for Kids

Anyone who knows me also knows how much I enjoy watching Rachael Ray's show "30 Minute Meals."  While I was shopping with my kids, my son saw her book "Cooking Rocks!  Rachael Ray 30 Minute Meals for Kids."  He actually talked me into buying it.  Okay, so he didn't have to talk long, but he convinced me that it would be a good idea to get it and we could cook together.

The book is very simple, and its approach is very appealing to kids (cartoon images of Rachael Ray for one).  It's divided by age group, so it is easier to determine which meals you should pick out to prepare.

I asked my son to pick out his favorite recipe for me to share.  Here it is:

Cheese Fries

1 sack frozen french fries, any brand or shape, prepared to package instructions

2 tbsp butter

2 tbsp all-purpose flour

1 + 1/2 cups whole milk

2 + 1/2 cups shredded yellow cheddar cheese (approx 10 oz)

1/4 cup ketchup (about 3 squirts)

Read the package directions to see what temperature to set the oven at, and have your GH (Grown-up Helper) preset the oven.

Have your GH put the fries on a cookie sheet and put that in the oven.  Read the package directions to see how long to cook the fries and set the oven timer.  While fries are baking, have a GH place a saucepan on the stove and heat it over medium heat.  Add butter and melt it.  add the flour and stir.  Cook butter and flour together for 1 minute or so.  This is called roux (sounds like Roo, Tigger and Pooh Bear's friend), and it helps to thicken up sauces.

Use a whisk to stir as you pour the milk into the pot.  Keep stirring until the milk gets thicker.  Use a wooden spoon or heat-safe spatula to stir in the cheese.  When all of the cheese melts, take the sauce off the heat and stir in 3 squirts ketchup.  This is your SECRET ingredient.  when everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add!  Tell your GH to keep the secret, too, or they can never help you again!

Pour the cheese sauce over the fries or serve the sauce on the side if you like dipping better.

Bradley rates this recipe at 4 out of a possible 5 frying pans.  To quote Alton Brown, he says "These fries are good eats, Mommy!"

I Stand Corrected...and Greatful!

A great reader happened to shoot me an email today to let me know that I had inaccurate information in an article on my prior blog (www.rachaelrayredux.blogspot.com) about Rachael Ray's newest knives she started using during the 2005 season.  I appreciate the correction, as I want to be sure I'm providing the most accurate details. 

The newest knife she uses is Rachael Ray's Furi® Coppertail Knife and it appears it is exclusively offered at Sur La Table.  For those of you interested in this knife, she uses the larger of the two (there are 5" and 7" versions) and they are reasonably priced.

On Sur La Table's website, Rachael says "...a traditional Santoku knife has a very straight edge , which makes it difficult to use in a rocking/sliding motion, as with most traditional chef’s knives. The Füri® RR features both a sharp, scalloped Santoku blade and a rounded edge. So I can still slice through a tomato easily ...and can julienne through a bushel full of carrots in no time at all!�
 

While I can't personally endorse these knives, I'm sure any Rachael Ray fan would want to visit www.surlatable.com and check this out!  Apparently this is an exclusive offering by Sur La Table.

Thanks for the update, Jackie.  I truly appreciate it!   

John Cusimano - Rachael Ray's MAN

There are a lot of people hitting my site due to their search for photos or information on John Cusimano, Rachael Ray's husband-to-be. He does vocals and guitar for his band "The Cringe" so I thought I would include a link to the band's bio page. John's picture is the one on the left. ENJOY!

http://www.thecringeband.com/bios.htm

Rachael Ray Factoids

One of the things I do as a blogger is to scope out how people find their way to my site. While, of course, Rachael Ray's name is my number one draw, closely following are items such as "Rachael Ray knife? or "Rachael Ray married?" or "Rachael Ray birthday?" or "Rachael Ray's ass?"  Well, after some investigating, I thought I could help out those looking for her knife, her birth date or her martial status. I'm sorry for those of you looking for her ass - that's something quite personal and I don't think I can help! You might try to find that FHM photo shoot she was in - I always see it on eBay.

Is Rachael Ray married? Not just yet. She is, however, engaged to be married to John Cusimano (he is a member of the band "The Cringe"). I've seen a few reports that they will be getting married in Tuscany / Italy and it will either be in the summer or the fall of 2005.

When is Rachael Ray's birthday? Every bio I have seen lists her birthday as August 25, 1968 (a child of the 80s, just like me!).

What Knife Does Rachael Ray Use? Well, prior to 2005 shows, she was using a Wusthof Santoko knife with a double hollow edge and grand Prix handle, as I described in my first post to this site. I was proud of the fact that I owned her favorite knife (I found it on eBay!). Well, in seeing the most recent 2005 episodes of "30 Minute Meals" I have seen her using the new knives from Wustof's latest collection - Culinar. It appears she uses Culinar's version of a santoko knife (oriental chef's knife) and it appears to also have a double hollow edge. The handle is sweet - sleek and smooth. Okay, I admit I'm drooling. I'm using the "Cadillac" of knives currently, but can't help but drool for the "Hummer" of knives!

I hope this helps out those of you who have found my site via these searches. I also encourage you to look around - there are some great tasting and simple recipes I have collected and shared here! If you have anything you are interested in seeing, don't hesitate to drop me a comment or an email!

Cooking 'Round the Clock by Rachael Ray

Bacon-Wrapped shrimp and Scallops

Ingredients:

12 jumbo shrimp (16-20 count per pound), raw, peeled and deveined 12 large sea scallops, trimmed and well drained Grated zest and juice of 1 lime 1 tablespoon flavored oil* 1 tablespoon grill seasoning blend (Montreal Seasoning by McCormick), or coarse salt and freshly ground black pepper 1 teaspoon crushed red pepper flakes 12 slices center-cut bacon, cut in half toothpicks 3 scallions, very thinly sliced on an angle

Instructions:

Preheat oven to 425 degrees.

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime zest and juice, oil, grill seasoning blend, and red pepper flakes. Wrap each shrimp and scallop in a half-slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snugly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with toothpicks.

Arrange shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops until shrimp is pink and curled, scallops are opaque, and bacon is crisp, 10 to 14 minutes (shrimp may finish before the scallops).

Arranged cooked seafood on platter and sprinkle with chopped scallions.

Herb's the Word

Okay, so my hubby will tell you I'm obsessed with Rachael Ray and "30 Minute Meals." Okay, so I am. Isn't admitting it the first step in the recovery process? Alright...seriously now...

Basil. Basil rocks. I love Italian food and basil is an amazing ingredient for Italian cooking. Need I say more? Bay Leaves. It is rare that I find fresh bay leaves here in the Midwest (not sure why?). The dried ones work just fine - just don't forget to take them out at the end of preparation - they are not edible.

Sage. This year was the first year I used fresh sage in my turkey stuffing for Thanksgiving (I have always used dried, ground sage). Now, don't get me wrong. The dried sage isn't bad, but the fresh sage is just that much better. I chopped it up very fine and added it to my stuffing - the flavor of the sage didn't overpower the stuffing, but added so much depth to the flavor. I'm hooked!

One thing I've learned from Rachael is the importance of using herbs in recipes - in particular, fresh herbs. In my cooking adventures, I've discovered a few that I really like and wanted to share some ideas and tips:

Flat Leaf Parsley. Prior to watching "30 Minute Meals" I didn't know there was more than one kind of parsley. I thought parsley was for decoration on plates of food you got in a restaurant. Flat Leaf, or Italian Parsley, is amazing. Granted, the flavor isn't intense, but it really makes food taste "fresh." Flat Leaf Parsley looks a lot like cilantro, but cilantro has a strong scent, so you should be able to tell them apart in the grocery store.

Cilantro. Cilantro is a great addition to fresh salsas, or some soups/dishes that have a Mexican flair. It is very strong, and a little goes a long way.

Rosemary. Rosemary rocks. It is really, really good on roasts and is a GREAT addition to oven fries (a Rachael Ray recipe). Rosemary pairs amazingly with garlic. Rosemary has an excellent flavor and scent - woodsy in a way. As a matter of fact, fresh rosemary reminds me of a very young pine tree branch.

Thyme. Thyme is a GREAT addition to a lot of soups and stews. Thyme leaves will easily fall off of the stem, and many cooks will put the whole thing into the dish they are making, and pluck out the stem at the end. I've paired thyme with virtually any meat I use (primarily with chicken and beef, but I think it would taste great with any poultry, veal or pork - probably even fish). It is also great in red spaghetti sauces. YUM!

Chives. Chives work great in salads (they add a nice subtle "onion-y" flavor). They, of course, are superb on a baked potato with sour cream. Chives are also great with steamed or broiled fish. YUM!

Dill Weed. Dill is pretty strong - and for a long time I didn't think I liked it (although I LOVE dill pickles!). I came across a recipe for crab legs on Alton Brown's show. Crab legs. Cooked in the microwave. My first thought was "no way" but hubby got all the ingredients and we tried it. WOW! The dill added the most amazing flavor to the crab legs. I think a future post will be that crab leg recipe. Talk about amazing - especially for us Midwesterners who don't have access to ocean-fresh seafood.

I took another tip from Rachael Ray. When I buy my herbs, I wash them right away (and use my small salad spinner to get them as dry as possible) and put them into a food storage bag with the herbs wrapped in a paper towel. Makes it much easier access when you are cooking, and increases the length of time they remain fresh.

Give fresh herbs a try - your guinea pigs, er, family will appreciate it!

(Not So) Secret Kitchen Tips 1

Before I post any recipes, I thought I would share some basic (not so) secret tips I've learned while "growing up" in the kitchen. Some I've learned from our friends at the Food Network (Rachael, Alton Brown, Tyler Florence to name a few) and others I've learned from Mom or picked them up myself.

• Kosher Salt - a MUST have! Iodized salt is good for salting your food post-cooking if you want, but Alton Brown taught me that Kosher salt is the best salt for cooking. It coats your food more effectively, works well with boiling water or other hot items and makes a nice crust if you need to encrust anything in salt. Besides, it fits nicely into a sodium cloride vessel (yes, thanks to Alton Brown I own one of these) and is very inexpensive. All of my recipes will use kosher salt unless otherwise specified.
• Pepper Mill - fresh ground pepper - nothing better. 'nuff said!
• EVOO - extra virgin olive oil. This is a Rachael-ism! EVOO is a cornerstone of my cooking. It is one of the "better for you" oils and it doesn't take much when you are cooking. It is best for lower temperature cooking, however. For frying, peanut oil is a great choice!
• Cast Iron - a definite must have if you are a meat-eater like me! I have a cast iron skillet and a cast iron stove-top grill/griddle. For a great steak, or for cooking bacon, cast iron allows you to bring out the best. Bacon gets nice and crispy, you get great color on a steak (and excellent flavor if you use the kosher salt!).
• Fresh herbs and garlic - a must! Here in Nebraska, it is not always easy to find good fresh herbs. Some people grow their own (me, I have a black thumb versus a green thumb, which means instant death for any live plant that comes near me!), but I search grocery stores finding the herbs I like. You should always have some flat-leaf parsley on hand, if you can find it (also known as Italian parsley). It freshens up most anything! I had the opportunity to use fresh sage in my turkey dressing this year - what an amazing difference in flavor! Fresh garlic just makes sense - plus I get to "pop" the garlic with my Wustof knife! Violence in the kitchen - sounds like a great book!
• A great meat place. We go to "Just Good Meat" here locally - a butcher that carries most anything. Regular store-bought stuff is okay, but you should try a butcher just once - you'll be hooked if they are good like my butcher. I love the smell of their place (my husband wants them to bottle and sell the scent...better than the most expensive purfume he says...hehehe) and there's nothing better than freshly smoked/cured bacon or ham!

These are just a few (not so) secret tips I've picked up along the way. These are very basic, I know, but some were eye-opening to me as I "grew up" in my kitchen.

Enjoy!

Welcome to this Little Corner of the Web!

I want to take a moment and welcome you to Rachael Ray Redux. Why, do you ask, would I choose this name for my blog? Well, if you ask anyone that knows me, I seem to have quite a bit of Rachael influence in my life.

• I bought the knife (yes, I am the proud owner of a Wustof Santoko knife with a double hollow edge and Grand Prix handle). Thanks to Alton Brown (yes, another Food Network celebrity that I love), I had to buy the Wustof steel. The newest addition to the family is yet another Wustof - bread knife.
• I have a garbage bowl, although not a Texasware like Rachael [insert a sigh here].
• I cut my veggies like her (she taught me a lot!).
• I have several of her cookbooks (not counting the multiple Food Network recipe printouts that litter my kitchen).
• My hubby even saw her microwave on the internet, although it was discontinued [insert yet another sigh here].

Alright, so this ain't the Rachael Ray House of Worship, but I thought I could share some ideas, recipes and other things. Many from Rachael, but some of my own, or from other Food Network faves.