Photo credit: Rachael Ray Show
Aired October 20, 2015
Rach invited some foodie friends to bring the New York Food and Wine festival to you! From brunch to lunch to dinner to dessert – Rach, along with Valerie Bertinelli, Katie Lee and Scott Conant, are bringing you one delish dish after another!
Rachael Ray Show
This warm, comforting spicy egg dish from Scott Conant would be as welcome for a weeknight dinner as it would be for a brunch. Scott makes a complex, spicy red sauce, which he pours into serving dishes and adds poached eggs. He tops with parmesan cheese and then cooks in the oven under the broiler.
Fresh Tomato and Calabrian Chili Bloody Mary
Rachael Ray Show
Scott makes his own horseradish for his brunch bloody marys. He just takes some peeled and chopped horseradish root and purees it with vinegar, water and salt. He also makes his own pulpy tomato juice by grating low-acid tomatoes. He adds a little vinegar, Calabrian chili paste, Worcestershire sauce, horseradish, black pepper and vodka, then serves over ice with a garnish of cucumber and basil.
Katie Lee's Grilled Chicken Paillard with Arugula and Shaved Pecorino
Rachael Ray Show
Katie Lee’s chicken paillard is quick to make, delicious to eat, and figure friendly! She pounds her chicken thin, and seasons when salt, pepper and garlic powder. She grills, then serves with an arugula salad topped with shaved pecorino cheese. Easy peasy.
Rachael Ray Show
Katie Lee has the perfect portable lunch – a quinoa and chicken salad you make in a jar with leftovers! Katie layers the ingredients, starting with a homemade dressing at the bottom. Just shake when you’re ready to eat, and eat right out of the jar!
Tip: Put your lettuce on top of all the other ingredients so it won’t wilt.
Beef Milanese with Tomato, Basil and Bitter Greens Raw Sauce
Rachael Ray Show
This is Rach’s hubby’s favorite quick weeknight meal, but the fact that it’s quick to make doesn’t take away from the deliciousness. Rach pounds steak down thin, then breads and fries. She serves with a delish tomato salad! Yum!
Rachael Ray Show
Valerie Bertinelli shared this special recipe. She starts with a simple chocolate cake mix, prepares the batter, and pours into a greased cake pan. Then, she mixes up a blend of mascarpone cheese, ricotta cheese, sugar and eggs, and pours over the top. The two layers combine to make a delicious marbled cake, which she tops with a chocolate frosting. A chocolate and cheese cake? What more could you want?
Who would you invite to a wine and food party? Share below!