Easy Entertaining With Rachael Ray
Great chefs know that cooking delicious food is just the beginning; presenting it beautifully is equally important, as any fancy restaurant meal will show you. As celebrity chef Rachael Ray says, “You eat with your eyes first.” Happily, her line of stylish and colorful products gives you a shortcut to great presentation, letting you showcase your creations without having to sculpt the mashed potatoes or make roses out of radishes. Take beautiful Rachael Ray® tableware, maybe add a bit of parsley, and ta da!
Add Rachael Ray® dinnerware, serveware and bakeware to your registry at JCPenney. Here are just a few examples:
• A table set with the Rachael Ray® Round & Square dinnerware set will immediately create a bright and cheerful mood.
• The Rachael Ray® Rise green bowls will add a pop of color to delicious (but not very colorful) soups, such as the Cheddar Soup with Apple (recipe below).
• The Sittin’ Pretty Egg Tray will take your Deviled Eggs (recipe below) to a whole new level, as well as jalapeño poppers, stuffed mushroom caps, etc.
• Bake your casserole in a beautiful stoneware dish that can go straight from the oven to the table. Even mac ‘n cheese will look elegant in this Agave Blue Cucina casserole.
• Use Rachael Ray® Cucina Stoneware Dipping Cups for sauces or dips, condiments, nuts, olives…. even a small dessert like a scoop of ice cream.
• Impress your guests with luscious Peppered Garlic Shrimp (recipe below) presented on these dramatic Ikat Appetizer Plates.
• Orange is the new “wow”: the Bubble & Brown bakeware is the ultimate combination of versatility and pizzazz. Not only will it go from oven to table to freezer (think pot pie, cobbler, lasagna, etc.), you can use it to serve all kinds of things (salad, side dishes, snacks, etc.). The possibilities are endless!
With Rachael Ray’s egg tray, this old favorite becomes a new conversation piece.
1 dozen large eggs
1/3 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
3 tablespoons finely chopped sweet gherkin
2 tablespoons finely chopped chives
1/4 teaspoon paprika
Combine the eggs with enough cold water to cover by 3-inches. Bring water to a boil, cover, remove from the heat and let stand 13 minutes. Drain the eggs and cool under cold running water; peel them.
Cut the eggs in half lengthwise. Remove the yolks and transfer them to a bowl; mash with a fork until fairly smooth. Add the mayonnaise, sour cream, mustard, salt and cayenne pepper; mash with the fork until well combined and smooth. Stir in the sweet gherkins and chives.
Place the egg whites, cut side up, on a serving platter. Fill a pastry bag fitted with a star tip and fill the indentations with the yolk mixture; or, scoop the mixture into the eggs with a spoon. Sprinkle the yolk mixture lightly with the paprika.
Recipe by Marge Perry & David Bonom
Cheddar Soup with Apple
This rich soup makes a hearty and satisfying main course; serve it in colorful bowls and accompany it with a crisp green salad and a loaf of crusty bread.
5 tablespoons unsalted butter
2 medium onions finely chopped
2 carrots finely chopped
1 teaspoon chopped thyme
1/4 cup all-purpose flour
2 cups low sodium chicken broth
2 cups apple cider
2 teaspoons Worcestershire sauce
1/2 cup heavy cream
1 teaspoon Dijon Mustard
8 ounces sharp cheddar cheese shredded
1/2 teaspoon Salt
1 red or green apple cored and cut into 1/4-inch dice
Melt the butter in a 4-quart saucepan over medium heat. Add the onion, carrot, celery and thyme and cook, stirring occasionally, until soft but not brown, 10-12 minutes. Stir in the flour and cook 3 minutes. Whisk in the broth, cider and Worcestershire sauce; increase the heat to medium-high and bring to a boil, reduce the heat to medium and simmer, uncovered, until thickened and the vegetables are very tender, 20 minutes. Remove from the heat and cool 5 minutes.
Transfer the soup to a blender and puree. Return to the saucepan and stir in the heavy cream and mustard and heat over medium until hot, about 3-4 minutes. Add the cheese and salt and stir until melted and smooth. Divide among bowls and garnish with chopped apple.
Recipe by Marge Perry & David Bonom
Peppered Garlic Shrimp
Great for cocktail parties or as a first course, this shrimp dish is fragrant and full of flavor. The best part? You can whip up this aromatic appetizer in just minutes.
1 pound (21-25 count) shrimp peeled and de-veined, tails on
1 cup thinly sliced red bell pepper
2 tbsp olive oil
2 cloves garlic chopped
1/2 tsp crushed red pepper flakes
1/4 tsp coarsely ground black pepper
1/4 tsp salt
Sliced scallion for garnish
Combine all the ingredients in a large bowl, and refrigerate for 15-30 minutes.Heat a large non-stick skillet over high heat.
Add the reserved shrimp mixture and cook stirring for 7 to 8 minutes, or until the shrimp are pink and cooked through. Garnish with sliced scallion.
Recipe by PotsandPans Culinary Team