Imagine Preparing All Those Food Network Recipes On Your
Brand New 6 Piece Rachael Ray Cookware Set...For Free!

About Rachael Ray’s New Line of Cookware.

	Bring professional ease to all your cooking tasks with our 10-piece stainless steel cookware set. Thick aluminum-capped bases spread heat quickly and evenly, reducing hot spots. Stainless steel handles with "grippy" silicone are comfortable in your hand and oven-safe to 400. Tempered glass lids lock in flavor and let you keep an eye on foods without lifting the lid.

Rachael Ray’s new cookware lineup makes the choice of cookware simple by delivering products to you that offer a unique combination of colors, functions, and value. The different materials found in her cookware include hard-anodized aluminum, porcelain enamel nonstick, porcelain enamel cast iron, and commercial grade nonstick. Her cookware set offers a combination of lasting value and everyday affordability. Now’s your perfect chance to experience her new line of cookware for free! Simply submit you zip code on the following page, submit your shipping information, and wait 10-15 days for it to arrive! Show you’re thankful by checking out one of the many Rachael Ray show’s on Food Network found every morning.

About Food Network's Rachael Ray

If you ask me what Provencal cooking—my cooking—is all about simplicity, respect for the natural taste of foods, staying in tune with the seasons and die earth’s rhythms, and being creative. We rarely use butter or cream in Provence, and most of our meals, relying on vegetables, fish, poultry, garlic, and herbs, are healthful and naturally low in cholesterol. I am happiest when 1 cook these foods. I Jove the simple, farm-style dishes I learned from my grandmother and my mother, which I present in this book. But I have allowed myself some flights or fancy, a soupcon of the exotic. When you work with nature’s bounty, as we did on die farm, you are inspired to be creative. I urge you to feel free when you cook my recipes and to create your own delicious dishes in the Provencal style.

Her Food Network Shows$40 A Day.

In each episode, Rachael takes a one-day trip to a North American or European city with only US$40 to spend on food. While touring the city, she finds restaurants to go to (often based on local recommendations), and usually manages to fit three meals and some sort of snack or after-dinner drink into her small budget. This show has been growing with ever increasing popularity as she demonstrates that it’s quite easy to “fine dine” on such a small budget.According to Ray, visiting a fast food restaurant, particularly those of national chains, is considered cheating (she says so explicitly in the Orlando episode). On occasion, smaller sit-down restaurant chains (such as Bahama Breeze in the Las Vegas episode, or Bongos in the South Beach episode) are visited. Generally, non-food items and non-food-related activities are not included in her budget.Initially, Rachael only used item prices against her $40 limit. She started including applicable taxes and tips during the first season. On occasion, she does go over budget; however, during her trips to Philadelphia and Arizona, she did so on purpose. Her cheapest day was in Vancouver, British Columbia, in 2003, when she spent just under $25 USD including taxes and tips (at the time, less than $40 Canadian, although she budgeted for $40 USD).

Questions & Answers With Rachael Ray.

What were your favorite foods as a child?My Grandfather lived with us and was my caretaker, so I liked everyting that old Italian men liked. I liked sardines and squid and eating calamari with your fingers and anythign with anchovies, anything with garlic and oil. I still eat much the same way today. I was not a very popular girl when I opened my lunch sack at the lunchroom.Why do your use extra-virgin oil on everything?That's hwo my family cooks. I try to cook a little bit of everything, but when it comes to waht I enjoy it's Mediterrenian because that's what I am most familar with. If you were stranded on an island but miraculously it had a refrigerator, waht 10 ingredients could you absolutely not do without?

I'd have to have olive oil, garlic, pasta, canned finish - anchovies to be exact - cheese. If my husband were with me, then i'd have salami. I've got to have som prosecco and some other wine, and you need your roughage, so escarole - and I have to have some beans, so i'd pick white.

Fondness For Roasted Peppers Fresh large peppers, both hot and sweet, have a tough, transparent outer skin that should be removed unless they are served raw. The easiest way to loosen the skins is by charring them over a gas burner or under the broiler. Peppers may be roasted, peeled, seeded, and ribs removed as described below 1 or 2 days in advance of their use in a recipe. Roasted peppers may be d with olive oil and refrigerated for 1 week. Drain the olive oil from the pepper before using. If storing roasted peppers without oil, wrap them tightly in plastic wrap in an air tight container and refrigerate for up to 1 week. To Roast Fresh Peppers Place the peppers directly on the trivet of a gas-stove burner over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don’t have a gas stove, place the peppers on a rimmed baking sheet and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl and cover immediately with plastic paper. The juices, which can be added to the liquid component of the recipe for deeper flavour, will collect in the bowl. Let the peppers sweat until they are cool enough to handle, approximately 15 minutes. The steam will help to loosen the skins. Transfer the peppers to a work surface. (If you have sensitive skin, wear thin plastic gloves when handling the peppers.) Peel off the blackened skin and discard. There may be bits of charred skin that are not easily peeled away; it is fine to leave them. Refrain from rinsing the peeled peppers, since it dilutes the smoky flavour of the charred peppers. Halve the peppers and open them flat out on the work surface. Use the blade of a paring knife to remove the seeds and the hard seed cluster at the top. Remove he ribs. Slice each pepper according to recipe instructions. Rachael Ray On Truffle OilOne of the most rare, expensive foods in the world, and undoubtedly the most prized of a fungi, fresh black and white truffles are traditionally reserved for special occasions. But their wonderfully earthy flavour can be found in more affordable liquid form in high-quality olive oils into which the essence of the truffles has been infused. Through a rather complicated distillation process, the intense essence extracted from the scraps of fresh truffles by placing them in a metal dish set over another filled with pure alcohol. The alcohol is heated and the vapour that rises from the truffles travel through a very cold condensing tube, while crystallizes the vapours. When the vapours a returned to room temperature, a liquid results, which IS then combined with extra-virgin olive oil. The very best bottles of truffle oil always contain pieces of the distilled truffle scraps, which further intensify the flavour of the oil. They generally cost the same and offer none to the intensity of the natural version. Store truffle oil as you would any cooking oil—in a cool dark place or in the refrigerator. Though a bottle of truffle oil may seem pricey a little drizzle goes a very long way: it transforms a dish. Truffle oil is available in specialty food shops.You can view Rachael Ray on her Food Network show on most mornings around 9 am local time.