Tag: Rachel Ray

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California Pasta With Artichokes and Almond-Citrus Pesto

California Pasta with Artichokes and Almond-Citrus Pesto

Recipe from The Rachael Ray Show, April 30, 2008

This recipe is dedicated to Maria Shriver. I wrote it in honor of her visit to our show. It highlights many ingredients that California is the proud producer of: artichokes, citrus, almonds, olive oil, garlic and of course, fine wine.

Ingredients:

  • 2 leeks
  • 2 tablespoons plus 1/4 cup EVOO – Extra Virgin Olive Oil
  • 1 10 ounce box frozen quartered artichoke hearts, defrosted or 1 14-ounce can quartered artichoke hearts, drained
  • Salt and pepper
  • 1 pound fettuccine
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 1 cup flat-leaf parsley tops
  • 3 tablespoons (a small handful) slivered or blanched almonds, toasted
  • 1 clove garlic, grated or finely chopped
  • 1/3 cup (a rounded generous handful) grated Parmigiano-Reggiano cheese
  • 1/2 cup dry white wine

Directions:
Place a large pot of water over high heat and bring to a boil for the pasta.

Trim off the root ends and top four inches of the leeks. Cut them in half lengthwise then into slices 1/4-inch thick. Wash them vigorously, separating the layers to free grit in either a colander under cold running water or in large bowl of cold water. Drain and pat dry.

Heat 2 tablespoons EVOO in a large skillet over medium heat. Add leeks and artichokes, sauté 5 minutes and season with salt and pepper.

Salt the boiling pasta water and drop in fettuccine.

Place zest, parsley, almonds, garlic and cheese in food processor and season with salt and pepper. Turn processor on and stream in 1/4 cup EVOO until it combines into a thick pesto sauce.

Add wine to the leeks and artichokes, and cook for a couple of minutes. Stir in the pesto sauce and a ladleful of starchy cooking water. Drain pasta and add to skillet. Toss pasta with sauce to coat evenly. Serve with Orange and Arugula Salad with Marmalade Dressing alongside and pass more cheese at the table for topping.

Posted on » by Dana & Nancy » Theme:

Summer Vegetable Pasta

Summer Vegetable Pasta

I just used the zucchini that Michael gave us tonight in this recipe. I chopped the zucchini into smaller pieces because rings would obviously have been too large! Overall, I’d give it 3 stars. Just average for me.
Everyday With Rachel Ray, June/July 2009

4 Servings
Prep 20 min
Cook 25 min

Ingredients:
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

Directions:
1.In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

2.Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

3.In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

4.Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta

Posted on » by Dana & Nancy » Theme:

Salmon in Pastry Sacks

From Rachelrayshow.com

Ingredients:
2 tablespoons extra virgin olive oil, divided
4 salmon fillets, skin removed
Salt and ground black pepper
1/2 pound button mushrooms, thinly sliced
1 leek, thinly sliced and washed thoroughly
Salt and ground black pepper
2 tablespoons chopped fresh tarragon leaves
3/4 cup heavy cream
1 tablespoon Dijon mustard
2 sheets puff pastry dough, defrosted in the fridge if frozen
Flour, as needed for rolling out
1 egg, lightly beaten with a splash of water

Preparation:
Preheat oven to 400ºF.
Place a large skillet over medium-high heat with 1 turns of the pan of EVOO, about 1 tablespoons. Season the fish with salt and pepper, and sear in the hot pan until golden brown. Remove and reserve.

Return the pan to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Season the fish with salt and pepper, and sear fish a minute on each side. Remove and reserve. Add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the mushrooms and leeks to the pan, and cook until tender, 6-7 minutes. Season mushrooms with salt and pepper then add tarragon, cream and Dijon to the skillet. Bring up to a bubble, then reduce the heat to medium and simmer until thickened, 3 minutes. Remove from the heat and let cool.
Roll the puff pastry out with a little flour on a large work area. Quarter a large sheet or halve 2 smaller sheets. Line a baking sheet with parchment paper and arrange the rectangles of dough on it. Divide the mushroom cream sauce between rectangles of dough, make a small pile in the middle of the sheet. Place a piece of seared fish on top of the sauce and fold the edges of the dough up around the fillet. Trim excess dough. Use egg wash to secure seam then place seam side down on baking sheet. Cut a few slits in the top of each pastry parcel. Brush them with the beaten egg and transfer to the oven. Bake until the pastry is puffed and golden, about 20 minutes.

Yield: 4 servings