Home > Relish Austin > Archives > 2010 > December > 07 > Entry
Rachael Ray coming to Austin to promote new photo-filled book
Or a cookbook, for that matter.
Showing how to prepare food, after all, is her specialty. The host of “30 Minute Meals” and the eponymous daytime show is in her 10th year on the Food Network, and her new book, “Look + Cook” (Clarkson Potter, $24.99) is Ray’s 20th. Not too bad for a self-taught cook who started out working the candy counter at Macy’s. The new book features step-by-step photos for more than 170 new recipes (she also demonstrates 30 of them on her website, www.rachaelray.com). Like many of her books, chapters are devoted to kids, comfort food and faux take-out.
Ray will be in Austin on Tuesday, Dec. 14, for an event at 7:30 p.m. at BookPeople. She’ll be signing books for people who’ve received a wristband by buying the new book at BookPeople, but you can come hear her speak beforehand for free.
Pimiento Mac ’n’ Cheese
Salt
1 lb. cavatappi pasta (hollow, fat corkscrew-shaped pasta) or pasta elbows
1 Tbsp. extra-virgin olive oil
3 Tbsp. butter
1 medium onion, finely chopped
3 garlic cloves, finely chopped
Black pepper
3 Tbsp. all-purpose flour
2 Tbsp. sweet paprika, plus additional for garnish
2 cups whole milk
2 tsp. hot sauce
3 cups grated sharp yellow Cheddar cheese
2 (4-oz.) jars pimientos, drained
1/4 cup finely chopped fresh flat-leaf or curly parsley
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to just shy of al dente. Heat a large pot over medium heat with the olive oil and butter. When the butter melts, add the onions, garlic, and salt and pepper and cook until the onions are softened, about 5 minutes. Add the flour and cook for another minute. Stir in the paprika. Whisk in the milk and hot sauce and bring up to a bubble, then cook to thicken for a minute or two.
Turn off the heat and stir in half of the cheese in a figure-eight motion until melted. Add the pimentos. Preheat the broiler. When the pasta is nearly al dente, drain it well and add it to the pot with the cheese sauce. Toss to combine. Then pour the pasta into a baking dish, top with the remaining cheese, and brown it under the broiler, 2 to 3 minutes. Garnish with the chopped parsley and a generous sprinkle of sweet paprika. Serves 6.
— From ‘Look + Cook’ by Rachael Ray (Clarkson Potter, $24.99)
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