Organized like a diary, each recipe is labeled with the date Ray made and ate the dish, as well as personal notes about how often she makes certain foods, and why she chose each dish. Some days include one or two meals, like breakfast and dinner, and three or four recipes, depending on how complicated the meals were. The format makes the book a bit complicated, and the design, with a mix of regular printed entries, and entries made to look like sticky notes or notebook paper keeps the book from being easy to flip through for inspiration.
But a calendar at the beginning of each chapter lists all of Ray's meals for each month, making it easy to find new recipes at a glance. Some readers may be interested to know the book also features a section in the back by Ray's husband, John Cusimano called, "My Year in Cocktails. Despite the title, the drinks section of the book is not organized by month. Alas, she seems as put-together in her own kitchen as on TV, and far less likely than me to encounter kitchen mishaps. However, I did discover Rachael Ray eats a lot of pasta, a whole lot of pasta.
Any given month was sure to contain at couple pasta recipes every other page, tossed with almost every kind of meat, veggie, and sauce you can think of. It seemed only fitting that I try one of her pasta recipes for myself. I picked pasta with sausage and kale in roasted garlic sauce, which Ray created on Jan. I only modified it a little bit, leaving out the white wine because I didn't have any on hand, cutting back on the onion a bit, and adding extra kale because I wanted plenty of veggies. I even made the homemade sausage, which was ridiculously easy, and almost made me feel like one of the pros.
Rachael Ray's pasta with sausage and kale in roasted garlic sauce Serves 4 to 6. Preheat the oven to degrees F. Drizzle the head of garlic with some EVOO and season with salt and pepper. Wrap in foil and roast until tender and caramel in color, about 40 minutes. Meanwhile, in a pot of boiling salted water, cook the kale for a few minutes to take the bitterness out.
Drain it and wring it out in a kitchen towel so it's perfectly dry.
Set aside. In a large skillet, melt the butter over medium heat.
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Add the onions and bay leaf and season with salt and pepper. Cook, stirring occasionally, until the onions are caramel in color, very soft, and sweet, about 30 minutes. Deglaze the pan with the wine and discard the bay leaf. Transfer to a saucepan and stir in the cream. Cook to reduce and thicken while the pasta cooks. Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente about 11 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons EVOO 2 turns of the pan over medium high heat. Add the sausage, breaking it up into crumbles as it browns. Combine the sausage, kale, and creamy sauce. Adjust the salt and pepper, and add nutmeg to taste. Drain the pasta and toss with the sauce.
Serve topped with grated Parmigiano-reggiano cheese. Mix everything together and let it hang out all day in the fridge so that the flavors in the sausage combine.
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