Rachel Ray’s latest entry to the cookbook world, Rachael Ray’s Look + Cook has been sitting in my office for about two months. Overwhelmed with business at hand had delayed me reviewing this cookbook and a couple others who made their entry just prior to the big holiday season.
All-in-all, the delay until there was time to look at this cookbook was to the cookbook’s benefit. My review of Rachel Ray’s Look + Cook was focused on how universal, broad stroked the book is to all cooks, beginners and well seasoned (forgive the pun). My specific goal was taking the time to look closely for vegetarian and gluten intolerant dishes since this demographic is growing by leaps and bounds. Ms. Ray’s book does a good job of offering recipes that suit the ovo-vegetarian and the gluten intolerant.
Gluten Intolerant
After reviewing about two thirds of the recipes through Ms Ray’s book I had counted 15 recipes suitable to those who are gluten intolerant. That did not count those recipes that called for accoutrements of tortilla, rolls, etc that the gluten intolerant could eliminate easily. (See recipe below)
Ovo-Vegetarian
My friend, who has a difficult house to cook for with a Kosher husband, vegetarian daughter purchased the book especially for the simplified but yet tasty vegetarian recipes. There are, off course dishes that one can swap vegetable stock for chicken stock and expand their usage.
Let’s get to the gist of this Look + Cook
- One hundred main course recipes with step by step color snaps
- 30 -30 minute meals – with interactive videos at Rachel Ray’s website
- Recipes that kids will eat
- Sides & Starters
- Simple Sauces and Bottom of the Jar Tips
- Desserts – 20 recipes
Well-Seasoned Cook
Like anything in life, in business, after a period of time we tend to stray from the basics and one needs to refresh. The simple sauces and bottom of the jar tips section was like that for me: quick, simple remedies to dress up the boneless, skinless chicken breast, pork chop or sautéed veggies.
Is this the Valentine’s Day gift that can keep on giving?
This might be that perfect gift for the cook in the family who wants to do more, for the cookbook collector and the beginner cook who likes to see photographs, step-by-step. Amazon.com has deals on this book that makes it affordable - $12 plus your shipping.
FLORENTINE PROSCIUTTO - WRAPPED CHICKEN
Serves 4 to 6 - gluten intolerant friendly
1 (10-ounce) box frozen spinach, defrosted
3 tablespoons pine nuts
½ cup ricotta cheese
¼cup grated Parmigiano-Reggiano cheese
2 garlic cloves, grated or finely chopped
Salt and pepper
Freshly grated nutmeg
6 chicken breasts
6 slices (1⁄3 pound) Prosciutto di Parma
3 to 4 tablespoons EVOO (extra-virgin olive oil)
Preheat the oven to 400 degrees Fahrenheit. Wring out the defrosted spinach in a clean kitchen towel. Lightly toast the pine nuts in a small dry skillet over medium heat. Watch them so they don’t burn. Combine the nuts with the spinach in a bowl. Mix in the cheeses, garlic, salt, pepper, and nutmeg. Cut into and across—but not all the way through—the chicken breasts with a sharp knife, opening them up like a book. Season the chicken with salt and pepper. Fill each with a small mound of spinach stuffing. Fold the chicken breasts back over the stuffing and wrap each breast with prosciutto to seal them up, being careful to cover the whole breast. Brush the chicken all over with some EVOO and roast on a rimmed baking sheet for 18 to 20 minutes, until cooked through.
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