Rachael Ray 365

Rachael Ray 365

Rachel Ray 30 Minutes Meals Book and Television Shows

Rachel Ray is a television personality who claims her life to be a ‘totally unplanned, happy and wonderful accident’. Despite her success she is still a totally down to earth family person. She created a cooking series called “Rachel Ray’s 30 minute meals” which was soon picked up by media and thereafter her popularity on television grew in no time. She was nominated for two Emmy’s in the first year itself. In addition to her television success she has converted these shows into Rachel Ray 30 minute meals book.

Some of Ray’s popular books are – Cooking round the clock Rachel Ray 30 Minute Meals book, Get Togethers, Veggie Meals, Rachel Ray Best Eats in Town on $40 A Day etc. In 2005 she launched a new lifestyle magazine which carries her vision called Every Day with Rachel Ray. The magazine offers much more than food. Besides simple recipes of delicious dishes she also offers advice on food entertaining and destinations. She takes the readers around the world to meet people who are gastronomic – right from celebrities down to great home cooks.

Her latest book is Rachel Ray 30 minute meals book: 365 – A year of Deliciously Different Dinners. On February 2006, she released three mini cookbooks – Cooking Rocks: 30 minutes meals for kids and two other books. She has also written a book on the concept of one hour thanksgiving dinner.

In addition to television and cookbooks Ray has endorsed products for Price Chopper supermarkets and Burger King. In the late 2005 she signed a deal with Oprah Winfrey and King World Productions to host a daytime TV talk show.  Rachel Ray 30 minute meals show was awarded the Emmy award in the year 2006 for the best daytime service show. According to Forbes magazine, it is said that Rachel Ray 30 minute meals book and her television shows earned her $6 million revenue in that year alone.

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In the Rachael Ray cookbook 365 days no repeats, im looking for a shrimp pasta recipe. with pesto, lemon zest?

its been forever since i made it and i dont have that cookbook anymore… if anyone does please help

its made with pasta, shrimp, basil pesto, lemon juice and zest, garlic.. maybe OJ… not sure what else!

This is the closest I could find. Hope it’s the right one!

Grilled Sorta-Caesar with Pancetta Shrimp and Pesto Penne
Serves 4

Ingredients8 jumbo shrimp, peeled and deveined (tails left on)
Juice of 1 lemon plus 2 teaspoons grated lemon peel
Salt and freshly ground pepper
8 sage leaves
8 slices pancetta
1 cup extra virgin olive oil (EVOO), plus more for drizzling
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, 2 whole and 1 smashed and grated
2 teaspoons anchovy paste
1 teaspoon Dijon mustard
3-4 dashes hot pepper sauce
1 pound penne pasta
1 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup chopped flat leaf parsley (a couple of palmfuls)
1/4 cup packed fresh tarragon leaves
1/4 cup pine nuts, toasted
1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of generous handfuls)
1 cup frozen peas, thawed
2 romaine lettuce hearts, halved
1/2 cup sliced almonds, toasted
Preparation
Pre-heat an outdoor grill or a grill pan to medium-high. Toss the shrimp with half the lemon juice; season with salt and pepper. Place a sage leaf in the cavity where the shrimp were deveined, then wrap a slice of pancetta around the shrimp and secure with a toothpick. Drizzle with a touch of EVOO and set aside.

In a medium bowl, mix the vinegar, Worcestershire sauce, grated garlic, anchovy paste, mustard, hot sauce and remaining lemon juice. Pour in 1/2 cup EVOO in a slow stream, and whisk. Set aside.

Bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain.

While the pasta is working, in a food processor, pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon and pine nuts. Pour in the remaining 1/2 cup EVOO in a steady stream. Transfer the pesto to a serving dish and stir in the cheese; season to taste with salt and pepper. Add the peas and pasta and toss.

Grill the shrimp until pink, about 4 minutes on each side. Set aside. Grill the romaine, turning once, until charred, 2-3 minutes.

Serve half a romaine heart per person, alongside some shrimp and pasta. Top the romaine with the dressing and the almonds.

Rachael Ray 365: No Repeats Cookbook

Filed under: Wolfgang Puck Food Processor

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