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Tips and Recipes Rachael has made tips for quicker cooking and they are found in her magazine and on her 3 shows. The next tips and recipes are her own.
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Tip: Pancetta is just like bacon. Substitute the pancetta for bacon any time in any recipe.
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Tip: Pour the last bit of wine through a coffee filter to screen out that “junk” in the bottom of the glass.
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Tip: Use your rolling pin to crush ice, flatten meat, crack spices, and/or smash dried bread into bread crumbs.
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RECIPE: Cinnamon Raisin Rolls ½ ounce dried yeast 1 large egg ½ cup warm yeast 1 tbsp salt ¾ cup 3 tbsp milk 4 cups flour 7 unsalted butter, melted 1 cup light brown sugar ¾ cup granulated sugar 2 tbsp ground cinnamon 3/4 cup raisins ¾ cup raisins 2 cups confectioner sugar 2 tbsp ground cinnamon ¼ tsp vanilla extract
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Combine he yeast and warm water and set aside for 10 minutes. Warm 3/4cup of the milk in the microwave. In a large bowl, combine 4 tbsp of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and the milk. Add ½ cup of the granulated sugar, the egg and the salt, and mix until combined. Add 4 cups of the flour, ½ cup at a time; mix until smooth. If the dough is sticky add ½ cup of flour more. Knead the dough on a flat surface for 5 minutes, place in a medium bowl and cover it with plastic. Let rise until doubled in size. About 1 hour. Stir together the brown sugar, the remaining of the ¼ cup of granulated sugar, and the cinnamon. On a floured surface, roll out the dough to form a 12-by-24-inch rectangle. Brush the remaining 3 tbsp of melted butter over the dough and sprinkle the brown sugar mixture on the top. Scatter the raisins on the top. Starting with a long side, roll the up into a log, jelly roll style, then cut with dental floss or a real sharp knife into1 inch slices. Place in 3 greased 9-inched round cake pans. Let rolls rise for 45 minutes. Preheat the oven to 350 degrees. Bake the rolls, until crusty and golden on the top, about 25 minutes. Stir together the confectioners’ sugar, vanilla, and the remaining 3 tbsp of milk until smooth. Drizzle the mixture over the cooked rolls and serve.
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Tip: To prepare orange slice, trim the ends then cut the fruit in half lengthwise through the center.
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Tip: To remove pomegranate seeds with out making a mess, score the fruit with a sharp knife in four places from top to bottom. Split it over a bowl of water. The seeds will then sink as the skin floats.
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Tip: When you are done juicing lemons, use them to wipe down your cutting board for a nice citrus smell.
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Tip: Keep frozen fruit on hand. They are pre-washed and ready to use. Just the thing for weekend dessert. |
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Tip: Toss cooked pasta with sugar snap peas and mushrooms for a vegetarian dinner.
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RECIPE: Tomato, Basil, and Cheese Baked Pasta
1 pound medium shell pasta can crushed Italian tomatoes 3 large cloves of garlic ½ cup fresh basil (10-12 leaves) ½ onion Salt & pepper to taste 1 cup store bought basil pesto sauce ½ pound mozzarella cheese, shredded 1 cup ricotta cheese ½ cup grated parmesan cheese
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Bring one large pot of water to a boil and salt the water. Add the pasta and cook it for a minute or less than what the package directions say. The pasta will soak up more juice and keep cooking when we drain them. The shells will probably be cooked for 9-10 minutes. Preheat a big, deep skillet or a medium size sauce pan over medium heat. Place garlic on your cutting board and hit it with your knife to separate the garlic from the skin. Add evoo (extra virgin olive oil) to the pan pouring a slow stream twice around the pan. This will be about two tablespoons. Do not let the oil pour out too fast, you want it slow steady stream. Add the garlic to the pan of oil. To chop the onion, cut the ends off and then cut down the center. Wrap half for another use later. Cut the half into slices and then cut the slices into cubes. Make the pieces real small. Add the chopped onion to the garlic and oil. Cook, stirring a lot, until the onions are mushy and the onions look cooked, about 5 minutes. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in the basil pieces to wilt them. Season the sauce with salt and pepper. Pre-heat the boiler to high and place a rack in the center of the oven. Drain the pasta shells. Add them to a casserole dish. Add pesto sauce, ricotta cheese, and a handful of grated parmesan. Stir carefully and coat the hot pasta with pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little more cheese at the table. Scatter the mozzarella cheese over the pasta. Add a final sprinkle of parmesan as well. Place the casserole under the broiler in the middle of the oven, 10-12 inches from the heat. Let the cheese melt and bubble on top for3-5 minutes. Bon Appétit !
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RECIPE: Cheesy Smashed Potatoes
2 pounds baby Yukon gold potatoes 2 cups shredded cheddar cheese Salt & pepper to taste 3 tbsp chopped chives ¼ cup sour cream
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Cut potatoes in half and place in a pot. Cover potatoes with water and bring to a boil. Work on the main dish while you wait for the potatoes to boil. When the water boils, add 2 pinches of salt. Boil the potatoes for 10 minutes or until tender. Again do not wait for the potatoes. Work on other parts of the meal. Drain the potatoes and return them to the same hot pot. Smash the potatoes with a masher and combine with sour cream and cheese. When the cheese melts into the potatoes, add the chives, salt, and pepper and then re-smash. Taste the potatoes and adjust seasonings. Enjoy!
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Tip: To find out whether a potato is waxy or meaty, drop it into salt water. 1/3 cup water and 2 tbsp salt. If it floats, it is waxy. If it sinks, it is meaty.
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