Graham and Rachael
February 24th, 2011 // 9:00 am @ admin
Graham Kerr will be on Rachel Ray March 2.
My presence had been requested by Rachael Ray for her very popular talk show that is recorded with a live studio audience. My Delta flight was nearly two hours late and after an excellent flight on an extremely lumpy seat I got to my Hotel at exactly midnight.
I was to be guest number one on the first show of the day and arrived in a somewhat ‘wooly’ condition. You simply cannot remain ‘wooly’ for more than a few heart beats of being welcomed by Rachael. Since we haven’t had TV in our home for about eight years I had no prior understanding of the show or her format. I had, of course, seen numerous photographs, all of them with THAT SMILE but let me tell you, when that smile is moving right along with really sparkling eyes, it clears the wool away in seconds!
Our 10 minutes sped by, it was both fun and delightful. To all those who told me that “she seems very real,” I can only agree, she is exactly who she is; even more so!
I would be less real myself if I left out her incredible team; all of whom appeared to be half my age, hip and very efficient. Their way of looking after their guests is way better than any show I’ve ever been on. From parking to greenroom to appetizers (at 10:30 am!!) everything was so well thought out. My guest studio director even had a handful of photographs to show me where I would be sitting, standing and cooking.
So much better than an early visit to the Tonight Show when the floor director told me to make a wide curve to the left to avoid a patch when a baby elephant had just urinated! Try following an act like that!
At one stage of the cooking segment I wanted to take a noisy blender (that had to run flat out for 4 minutes) and put it below into a bench cupboard, we had cleared a space for it but I hadn’t reckoned on its height! It didn’t fit; in fact it almost tipped – another ‘blooper’ in the making! Somehow it recovered and the show went on.
My publisher, John Duff at Perigee Press, a division of Penguin Group arranged for every member of that terrific audience to get a pre-publication copy of the book, if you were there, use it soon; it won’t self-destruct but it does need to be read before the last good frost so that you can begin to use it in the kitchen and in this year’s garden.
Graham Kerr will be on Rachel Ray, the show will air on March 2. See the website below for specific show information.
http://www.rachaelrayshow.com/show-info/showtimes/
Ella Hart
12 months ago
Just wanted to know if there is anywhere I can still purchase The Galloping Gourmet spurtles. They were the best and mine are just about to give out.
wendy
12 months ago
Unfortunately the Spurtles are no longer manufactured.
LG
12 months ago
In Canada, we can buy spurtles of the more traditional Scottish sort from a family mail order business called Lee Valley Tools.( I am not affiliated with them nor do I get a commission on their spurtle sales.)
Robert Hess
11 months ago
I never owned any spurtles, but know that many folks seem to swear by them. I did a little searching to try to find out more, and ran into a couple interesting links. Over on ChowHound.com, there appears to be a woodworker who is interested in making them, if he can find out more information (http://chowhound.chow.com/topics/748781), and over on Amazon.com, there appears to be a company making a product they are saying are “spurtles”, even though to me they don’t quite look like I remember them (http://www.amazon.com/dp/B004CJ2X50/).
LG – the “spurtles” you are refering to are named the same, and are also a cooking/stirring impliment, but they aren’t the same as what Ella is looking for.
-Robert
Beverly
11 months ago
How can I find the recipe for that cheese sauce made on the March 2nd show? It certainly looked good and I have a cholesterol problem. Loved that show even better than most. I miss the Galloping Gourmet.
Pamela DelDuco
11 months ago
Hello: I watched the Rachel Ray show today. I have been waiting for todays show since I first saw last week that Graham Kerr was going to be on. Resently I had been wondering what ever happen to the Galloping Gourmet. I would like to say that I am very glad that I made sure that I would be able to see the show. I enjoyed it very much. I thought the part were you tried to put the blender in the cabinet was great. It was a great idea to help with the noise that it makes. My twin sister and I had tried to grow a small gardens, or at least a plant or two at every home we had. We’re not professional gardeners, just people who enjoy trying. My sister has resently started a blog for people who like to garden. The format is for gardeners to share our triumpts, and our failers, and our oops with each other, and to learn along the way fun plants to grow and fun recipes to make with what we grow. The enthusiasum you showed about your first garden and the little seedling that was growing brought back memories to when I had done my first garden. Then when you said that at home you use the carrotts from your garden to do the recipe you were doing I thought of my sisters blog. I new I had to call her and tell her about the show, she was also excited about the posibilaty of hear more from you. I’m very happy to see that you are well, and that you are still teaching us about cooking. I love the new direction with healthy foods, and doing your garden. I am in the middle of moving to a small fisherman’s island in the Chesapeake Bay called Smith Island. I hope that the gardening and tips on how to do it will be a part in your books and web site. I would enjoy reading your tips and recipes. Thank you for going to the Rachel Ray show. Pam
Steph
11 months ago
I have to believe that despite Graham’s apparently sincere tone, the appearance and this blog post are just so much glad handing. Go on a talk show, plug your most recent product and act like you and the host are bestest buds. I’m not buying it.
The period that GG was on I was in late middle school and early high schoolRay’s cooking style is not only the antithesis of what Graham is doing now, it’s also the opposite of what he did back in the day, when I would hurry home from school to watch. Had no earthly idea what he was talking about most of the time. I just knew he was incredibly entertaining a joy to watch. My mother and I referred to him as “Goofy.”
Ray’s portions are double what would be considered normal by most nutritionists and there is a heavy (pun intended) addition ALWAYS of additional fats and unnecessary carbohydrate. She fills book after book with permutated recipes that seem to be nothing so much as “recipe roulette.” She makes the claim that her recipes are “figure friendly” but never bothers to define what that means. Apparently,. it doesn’t mean anything.
I seriously hope that Graham is just engaging in the TV business by doing what one does and is not sincere about what a groovy chick RR seems to be. One look at her gawd-awful recipes, the heal tthreat they present, extremely gauche presentation and her obvious lack of knowledge should be enough to send him high-tailing it the other direction.
Hey Graham — made your Peter Rodenburg Omelet a couple of weeks ago and it was just as fantastic when Mom and I made it together some 35-odd years ago.
Joan M Humphrey
11 months ago
Why can’t I find that velvet sauce recipe any where. Please help.
Thanks
Joan
Kevin Hayes
11 months ago
Just wanted to say thanks Graham for agreeing to keynote the Salvation Army Luncheon in May in Tacoma. I loved watching your show with my mother. You got huge laughs around our house.
Dusty Bush
11 months ago
Graham Kerr, “The Galloping Gourmet” … fond memories of watching his delightful cooking show along with with my late father (Howard Bush, Jr.) … over 40-years ago.
Below is a copy of my comment of thanksgiving that I posted yesterday on the Rachael Ray Show web site … when I viewed an amusing video clip of about Graham Kerr when he was a guest cook on Rachael’s show yesterday that was posted online. There were many other positive comments about that show and the warm memories others posted on Rachael’s web site regarding Mr. Kerr and their admiration for him, too.
Dusty 1 day ago
“Thanks Rachael for bringing Graham Kerr on to your show today. I just viewed the video clip about his futile attempt to place the working blender into the cabinet below the counter. What a hoot. Then I linked up to your website to view your other short clip with Graham from today’s show. My late father was a sales engineer who taught me how and inspired me to cook when I was 8-years old. When “The Galloping Gourmet” show was on TV in the late 60′s, Dad would drop by the house each day around lunch time and I would watch the delightful show with him. By then I was a college engineering student, almost age 20. We successfully tried replicating many of Mr. Kerr’s recipes and had so much fun making good food and fond memories. We would both howl each time Graham would pause and say, “Time for a short slurp”, as he swallowed a mouthful of tasty wine as he cooked. Graham Kerr is still as talented, witty and fun to watch as ever. Thanks again, Rachael for having Graham on your show. Warm memories, indeed! Dusty Bush, Houston, TX
http://www.rachaelrayshow.com/show/segments/view/galloping-gourmet/
Mr. Kerr,
Thank you very much for the happy memories I hold in my heart for you, your talent, and your great shows from so many years ago. Your life was and remains a blessing to all who watch(ed) you cook on your shows … yesterday and tomorrow. May God bless you and your wife and give you both grace to endure all struggles that come you way. Please stay happy, kind and healthy. Thank you for your new ‘healthy cooking’ lifestyle and new book. All the best! Dusty (Howard) Bush … Houston, TX
Amy Lowery
11 months ago
4 cups cauliflower florets
3 carrots, peeled and sliced into ½-inch rounds (yield 1 ½ cups)
1/2 cup evaporated skim milk
1/4 cup water
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
Pinch cayenne
Pinch cumin
1/4 cup freshly grated Parmesan cheese
Dusting of smoked paprika
Yields: Serves 4
Steam cauliflower 18 minutes or until tender but not mushy. Set aside.
Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.
Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.
Per serving: 92 calories, 2 g fat, 1 g saturated fat (9% calories from saturated fat), 13 g carbohydrate, 6 g protein, 3 g dietary fiber, 356 mg sodium. Exchanges: 3 Vegetable, ½ fat
Graham Kerr, Growing at the Speed of Life – page 111
Marta Mahlke
11 months ago
I am looking for the cauliflower recipe with a sauce made of carrots, I think it was.
Thanks,
Marta
Carolyn Johnson
11 months ago
Are you still television? If so, what network and what time? Always love to watch you and your lovely wife. Thank you!
Jennifer Meyer
11 months ago
Dear Mr. Kerr,
I just wanted to stop by and tell you how delighted I was to see you on Rachel Ray!!! I loved the carrot – cheese dish so much that I had to run out so I could buy the ingredients to make it – It was DELISH!! Off to buy your cookbook next.
I have attached the link just incase your readers would like it.
http://www.rachaelrayshow.com/food/recipes/galloping-gourmets-cauliflower-carrot-cheese-sauce/
Jennifer & family
dalyfield
11 months ago
I am also looking for the carrot sauce recipe!
please help
Roberta
11 months ago
I’m in the process of trying ther carrot milk recipe prepared for the show. What is the recipe’s name? is it in your new book, what is the name of the book? Where can it be purchased? Thank You.
wendy
11 months ago
No current TV shows.
wendy
11 months ago
Pam, It really was my pleasure to be on RR, even as the old GG!. My very best to your Mother.
I know exactly where Smith Island is. We used to sail in the Bay and lived near St Michaels.
The book with the growing tips and recipes is ‘Growing at the speed of life’. Only just out.
If you het it do let me know how it works for you and how I could improve it. OK?
benedicere! Graja,
wendy
11 months ago
Joan, Because it’s so new! You can get the idea from ‘Growing at the Speed of Life’ for the recipe for Cauliflower with a Carrot Sauce. The sauce is a ‘velvet’. Have fun, it helps!
Graham
wendy
11 months ago
Beverley, It’s a new one that is in the new book ‘ Growing at the speed of life’. It should be in your local library by now. All the other 99 recipes are also good for a cholesterol lowering diet.
Benedicere!
Graham
wendy
11 months ago
Dear Steph,
Your post raises a very important issue and I’m so glad you were moved to make it.
Some of us have been fortunate to face health difficulties that needed only lifestyle adjustments, and through such changes we gained understanding about how our food choices can effect our future health.
All of this is really good news when we pass it on to those who are ready to receive it. Some people may never get this opportunity for many different reasons and therefore continue to do what may seem to be unhelpful.
We then have a choice: Do we judge that person as somehow wrong and in doing so join the legion of critics who continually attack this nation through its media. OR do we try to contribute to the common good?
Rachael Ray has and does deserve to be seen as a contributor. She has focused upon the need for speedy recipes for tired, often overworked home cooks who might otherwise have used Home Meal Replacement (HMR), a bowl of cereal, or a sandwich for the evening meal.
In my Galloping Gourmet days my recipes were LOADED because I had yet to learn about the consequences.
So please give her time. She has a genuinely good heart and a great support team of gifted professionals. In my opinion,after our brief encounter, she is exactly who she appears to be.
So glad you led the Peter Rodenberg Omelet..he was a great pal back in the 60′s
Benedicere!
Graham
Claire Foster
10 months ago
Graham: I just found the Rachel Ray video, thanks to your blog telling the amusing story
of your appearance on her show. Sorry I missed it on March 2! It is so funny and so good, just like you.
It brings back wonderful memories of great times!
Can’t wait to try the carrot velvet sauce recipe.
Thank you for carrying on God’s work in your life. Growing your own vegetables is very fitting! I can’t wait
to get your latest book.
Love to you and Treena,
Claire
wendy
10 months ago
Claire, How good to hear from you, I had a great time with rachael, she is just exactly as she seems to be. Quite unaffected by all her sudden success. I have been invited back early in May after the LA Times Book Festival. Please give my love to John. Graham
may georgina delory
8 months ago
Bonjour/Hi Graham Kerr:
Rachel Ray made you feel happy and as though you were old friends. As you well know this is a great talent in itself. You should do a show right where you live, and crack all the jokes you want ’cause we’ll eat ‘em up gladly. Tour your garden, do segments on each season, show us you and your better half in the kitchen, garden, shopping, friends visiting the works! Invite me, too…at least once. Merci/Thank-you for the memories as Bob Hope used to sing.
sheryl newland
5 months ago
OMG I just tried the cauliflower recipe and it is to die for! I will never eat it any other way! Thank you so MUCH!!!!!!!
Art Jarzenske
2 months ago
I found a vcr tape I made of your show 11 years ago. I didn’t mark it so I decided to watch it. I was bedridden during this time so I had a lot of time to record your shows. There is about 6 hours of your show including the comercials. I truly enjoyed seeing them again. As a matter of fact I converted them to a vcr so I could enjoy them much longer. Just wanted to let you know you are missed on TV.
Art