Rachael Ray Featured in Glamour Magazine

In the Sex & Love section of its most recent issue (got your attention now, don't I?), Glamour magazine asked: "What's the one thing couples do together that's passionate, sensual, creative, communicative and life-affirming? Eat! (OK, sex too.) Here, four women talk about the surprisingly powerful ways food drives their love lives."

One of those women is Rachael Ray. She offers one of her simplest, but also yummiest, recipes. This one is actually among the very first Rachael Ray recipes that I tried (Country Captain Chicken was the first ) and it is definitely the first recipe I ever made with anchovies. It took me about 5 minutes to find the darn things in the store. Rachael Ray assures those who are anchovy-hesitant that the anchovies end up tasting nutty when dissolved in oil. I agree with her, but my husband disagrees (I think it's psychological, but don't tell him I said that).

The Rachael Ray feature is suggestively titled "My Recipe for After-Dinner Romance" and is actually written by Rachael Ray. She jokes that strangers often seem interested in her personal eating habits, but with differing approaches (and effects):

"Some of their comments are easy to take, like "How do you eat all that food and look so trim?" Other remarks, like "Wow! You don't look as heavy as you do on TV," are harder. But let me be clear: I've always loved dishes like spaghetti with anchovies, garlic and oil way too much to ever give them up for a skinny pair of jeans or to get a double-take from some young guy."

She also explains that her husband loves to get involved in the cooking process and constantly asks her questions about her ideas and the flavors in the dishes. The rest of the article is not exactly G-rated, probably more like PG-13, so I'll let you head over to Glamour to read it if you are interested!

Here's the recipe she featured in the article:

Aglio e Olio (Rachael's Spaghetti)
Ingredients:
1 lb. spaghetti
½ cup extra-virgin olive oil
10-12 Italian anchovy fillets in oil
1 tsp. crushed red pepper flakes
6-8 garlic cloves, finely chopped
Handful of flat-leaf parsley, chopped Salt and black pepper

In salted water, boil pasta until al dente. Heat olive oil in a large, deep skillet over low heat. Add anchovies, crushed red pepper and garlic to oil. Use a wooden spoon to help mash anchovies; eventually they will melt into the oil. Cook 7 to 8 minutes more, stirring occasionally.

When pasta is just about done, add a ladle of starchy cooking water to the oil mixture. Drain pasta and add to the skillet. Mix in the parsley, and toss the spaghetti vigorously to coat evenly with the garlic-and-anchovy oil. Season the pasta with salt and pepper to taste. Serves 4.

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