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The queen of EVOO launches new book page 2
Food Network star Rachael Ray signs copies of her new book, 'My Year in Meals,' for fans at Wegmans

 Karen Watts (left) and her daughter, Molly Watts (right) look over the latest Rachael Ray cookbook while waiting to meet the celebrity chef at Wegmans Sunday evening.
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Date published: 12/12/2012

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"These are all my notebooks. I write every day, all day long," said Ray.

Some may wonder how a best-selling author, who hosts a talk show, has shows on the Food Network, and is the editorial director of a self-named magazine, has time to cook so much.

Ray says being in the kitchen is what she looks forward to.

"I can imagine on a really stressful day, life would be good at her house," said Gina Eland, who flipped through several of Ray's books with her husband and son before the signing.

"I think she's been really good for the next generation, making cooking cool. She made it look easy, she made it look convenient, she made it look fast," Eland said.

Ray worked her charm as fans filed up to the table near Wegmans' upstairs cafe.

"So many pretty girls here tonight, and handsome fellas, awesome!" Ray exclaimed.

Madison Wilhelm, 10, was shaking after meeting the star. With a huge smile, the Stafford girl gave a big "thumbs up" to describe meeting Ray.

"She's a really good cook and she's really pretty," said Madison, who watches Ray's shows all the time and likes to make cookies, hamburgers and pasta.

Ray even signed 12-year-old Brittney Grupe's bright orange cast, which comes off this week.

"Make sure they cut around that!" said mom Michelle Grupe.

Ever the multitasker, Ray answered a reporter's questions while warning one fan that ink may smear on the the front of a magazine and also cooing over smiling babies.

"You're delicious!" Ray cried out, playing with a little girl's tiny feet.

Some shared personal stories, including Air Force Lt. Col. Rosalie Duarte, who handed Ray a five-sided coin with seals of the four U.S. military branches. It's a tradition to give the coin while thanking someone for their support.

During recent deployments, Duarte was sent a set of Rachael Ray's line of pots and pans. "It felt like home," said Duarte, still on active duty. "Just having that ability to span the seas It's a connection to home.

Katie Thisdell: 540/735-1975
Email: kthisdell@freelancestar.com


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RACHAEL RAY's Q&A

Why Wegmans? She visited her first store in upstate New York years ago. "I just think they're a remarkable organization--they're wonderful."

On Virginia: "The whole state is friendly, and good eaters."

Where will you eat in Fredericksburg? "I was just going to have room service tonight--we've been going out the last couple nights. And on Sunday I like to watch "Homeland," so I think we'll grab something quick at the hotel."

What's a great holiday gift? "I think it's a wonderful thing to make whatever you make best--lasagna, brownies--and make it in a dish that you don't mind gifting, and then leave the dish as the gift. Who doesn't need a meal or a dessert taken care of for them? And it's a great thing for a whole family."

Do you ever just want a frozen dinner? "I make meals ahead just like on a 'Week in a Day' show, many nights I go home and just turn on the stove. But it's my food. No frozen meals unless it's mine."

She and her husband also eat takeout occasionally--especially pizza and Thai.

Want to make dinner for me? "I wish I could! I'm sort of missing my kitchen because I've been out of it a couple days now."

--Katie Thisdell

AGLIO E OLIO

Prep time: 10 minutes Cooking time: 15 minutes Makes 4 servings

cup EVOO (extra virgin olive oil) 8 to 10 anchovy fillets 5 or 6 cloves garlic, thinly sliced or chopped cup dry vermouth 2 red Fresno chiles, seeded and finely choppedSalt 1 pound spaghetti cup flat-leaf parsley, chopped Black pepper

Cook's note: During her book signing, Rachael Ray said this was one of her go-to meals. She also recommends using lemon-flavored spaghetti. Directions: 1. Bring large pot of water to boil 2. Meanwhile, in skillet, heat EVOO over medium heat. Melt anchovy fillets into oil, stirring anchovies until they break up and dissolve completely into oil. Add garlic and chiles; reduce heat to low. Stir a few minutes, then add vermouth. 3. Salt boiling water and cook pasta to al dente. 4. Before draining, ladle out about a cup of starchy pasta cooking water and add to sauce. 5. Drain pasta and add to sauce along with parsley, tossing with tongs for 1 to 2 minutes for flavors to absorb. John and I usually add a little black pepper as well because we like things ridiculously spicy. Recipe from: Rachael Ray's "My Year in Meals"

WHOLE-GRAIN SPICED WAFFLES

Prep time: 10 minutes Cooking time: 15 minutes Makes 4 servings

teaspoon ground ginger teaspoon ground cinnamon teaspoon freshly grated nutmeg A pinch of ground cloves 2 cups whole-grain waffle mix 2 tablespoons melted butter, plus some for brushing the waffle iron 1 egg, beaten 1 to 2 cups 2% milk 1 teaspoon vanilla extract to cup chopped toasted pecans

Cook's note: Rachael Ray shares several variations of waffles throughout her book, such as topped with blackberries and warm, dark amber maple syrup. She usually serves them with baked bacon. ("Preheat the oven to 375 degrees. Arrange a pound of bacon in a single layer on a slotted broiler pan. Bake until crispy, 15 to 18 minutes.") Directions: 1. Heat waffle iron. ("I use mine at the highest setting.") 2. Mix spices into waffle mix. Add butter, egg, and enough milk to get a consistency that is just pourable--start with 1 cups milk; if mixture is too thick to pour, add more milk. Pour in vanilla and pecans. 3. Liberally brush hot waffle iron with melted butter. Fill with enough waffle mix to just cover nubs. Cook waffles until crisp. Recipe from: Rachael Ray's "My Year in Meals"