Graham on Rachel Ray
May 6th, 2011 // 4:49 pm @ admin
Graham Joins Batali, Moulton, and Fieri on the Rachel Ray Show.
Graham was invited to join Mario Batali, Sara Moulton, and Guy Fieri on The Rachel Ray show May 11. The culinary stars are going back to basics to reinvent the recipes that launched their legendary careers!
For details, check out Rachel’s Page.
Joyce
7 months ago
I would like the seasonings and amounts that was put into the carrots and canned milk on the rachael ray show this morning. Looked pretty good.
Linda Ripperger
7 months ago
On the Rachel Ray show you made a dish with carrots, condensed skim milk, cooked and then blended with some spices. You poured it over cauliflower and baked it. I can’t find the recipe on the Rachel Ray page. Can you email it to me?
Thanks,
Linda
Daniel
1 month ago
Graham Kerr is my favorite! Many blessings to you in the new year.
Nancy Kuehnhold
1 month ago
On the Rachel Ray show you made a dish with carrots, condensed skim milk, cooked and then blended with some spices. You poured it over cauliflower and baked it. I can’t find the recipe on the Rachel Ray page. Can you email it to me?
Thanks,
Nancy
wendy
1 month ago
Carrot Sauce On Cauliflower
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