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How I Became a Rachael Ray Convert
After reading Anthony Bourdain’s scathing jabs at her and personally witnessing her borderline manic behavior on her cooking show, I never bothered to buy a book or try any of her recipes because, for one, I can’t stand the abbreviation “EVOO.”
But, while at my local library about a week ago I spotted a couple Rachael Ray cookbooks and on a whim (I’ve been feeling uninspired while cooking lately), I grabbed a few. If they didn’t work out, it would only be 30 minutes of my time, right?
Well, first, let me just say that the 30-minute-meal thing is horribly misleading. The recipe I made last night, Green Minestrone, took about 45-50 minutes from start (cutting, dicing vegetables) to finish (ladling the soup into bowls).
But, before you think I’m jumping on the hate-Rachael train, I have to point out that this soup (and a few other recipes I’ve tried) are pretty darn delicious. They are easy to make, relatively quick to execute (although not 30 minutes across the board) and fairly inexpensive/approachable where ingredients are concerned.
Sometimes, especially where cooking and baking is concerned, I can feel intimidated or scared to try new things, or on the other hand, feel pressure to cook innovative, creative recipes as opposed to my favorite comfort foods, like mashed potatoes. But, as I’ve become more comfortable in the kitchen and as I’ve learned that cooking for me is fun and relaxing and not so much about the finished product but about the process, I’ve started to move away from cooking what I think I should be cooking and instead just making what looks good, what fits the time I have, making do with what I have in the fridge.
I guess what I’m trying to say is that I don’t really care if I’m cooking Rachael Ray recipes or trying something from Food & Wine magazine or even (gasp) heating up some Ramen noodles. I can appreciate expensive, gourmet food, I can identify it, I can even sometimes cook it—but I’d really rather just have some really good soup and bread or steak with a side of mashed potatoes most nights, whether it’s Rachael Ray or just some invention of my own.
(But I’ll never, ever say EVOO.)
P.S. The Green Minestrone recipe is fantastic. It’s easy, delicious and incredibly healthy and filling. The recipe says it makes 4 servings, but that’s just not true. It makes about 12 servings. I have enough leftovers to last us a week.
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