Every Day with Rachael Ray Staff

A Look Inside Summerland Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In 1992, chef Anne Quatrano and her husband, chef Clifford Harrison, left the hustle of New York City’s restaurant kitchens for the small town of Cartersville, GA, where they started farming on a 60-acre property that’s been in Quatrano’s family for 175 years. It supplies all five of their Atlanta food businesses—including the James Beard Award–nominated Bacchanalia and gourmet shop-café Star Provisions—with produce and eggs.

 

 

FIELD NOTES

“In the beginning, Clifford would come in to the restaurant after he’d taken care of the farm and then cook all night. Back then we had cows and goats that we milked and chickens we had for eggs, so there was a lot to do.”

 

WHY IT’S WORTH IT

“At times about 90 percent of our menus come from the farm, and we really celebrate that with our diners: ’Oh, this just came in!’ or ‘These are the first tomatoes of the season!’ It used to not seem as important to our guests as it was to us. But I think now it is.”

 

MAKE THE DISH: Spiced Carrots Two-Ways

 

 

A Look Inside La Provence Farm

For our September issue, we had three chefs across the country take us behind the scenes at their farms. For the full story, pick up an issue today!

In the salad days of his career, New Orleans chef John Besh worked at La Provence, a French- Mediterranean restaurant in Lacombe, LA, a town 26 miles northeast of New Orleans. Twelve years later, he came back and bought the restaurant, transforming three acres in its backyard into a small farm with veggies, herbs, chickens and fuzzy Mangalitsa pigs, a heritage breed known for its rich marbled meat.

 

 

FIELD NOTES

“I purchased the business from one of my mentors, who had been influential in introducing me to the idea of local eating. He passed away just after I bought it, and I wanted to honor him by building this farm on the property. So before I cooked one dish, we started on the farm.”

 

WHY IT’S WORTH IT

“The figs that we grow, the Creole tomatoes—at one point we had about 20 varieties of tomatoes!— the special little lettuces that only grow a few weeks out of the year, these are the fun things—things that we originally had to ship in from around the country.”

 

MAKE THE DISH: Open-Face Salmon Sandwiches with Radishes & Cucumbers

 

Six Ways to Upgrade Chocolate Chip Cookies

Start with your favorite chocolate chip cookie dough (homemade or store-bought), then fun it up with these tasty mix-ins. Bake. Eat. Repeat!

Hot Stuff

Mix in cinnamon candies (such as Red Hots), ground cinnamon and a pinch of ground cayenne

 

Moroccan Spice

Mix in chopped dried apricots, chopped pistachios and a pinch of ground cardamom

 

Trail Mix

Mix in chopped roasted salted peanuts, dried cranberries and oatmeal

 

Movie Night

Mix in chocolate-covered raisins and peanut butter candies (such as Reese’s Pieces)

 

Big on Figs

Mix in chopped dried figs, sesame seeds (any color) and orange zest

 

Tropical Fruit

Mix in chopped dried pineapple, coconut flakes and chopped macadamia nuts

 

Are you following us on Instagram? We’re featuring a cookie a day all month long! Join in on the fun by tagging your cookie pics with #RRMagFan. We may even regram you!

Behind the Scenes with Elmo!

It was all laughs while on set for the Cook with Kids story in our September issue. For such a giant personality, Elmo is one teeny little guy—in person, he’s only about three feet tall! Which makes sense, of course: Elmo is only 3 1/2 years old.

 

 

His diminutive size doesn’t detract from his star power, though. On set, Harper, age 7, our pint-sized co-chef, was by far the closest person to the Sesame Street demographic, but the adults on set were lining up to take pictures. Heck, we might have been more excited to meet him!

 

From left: Associate Art Director Elizabeth Zuhl, Food Editor Cecily McAndrews, Elmo and Photo Director, Kim Gougenheim

 

Lucky for us, he’s just as sweet and accommodating as he looks. And he’s a great cook, too! Being so young, he stayed away from knives and hot surfaces, but he was game for brushing the baking sheet, measuring spices, and, of course, taste-testing.

If you’d like to d some taste-testing (and of course you do!), check out Elmo’s Famous Chili recipe here or in the September issue of Every Day with Rachael Ray (on newsstands August 4th!).

 

By Cecily McAndrews

America’s Best Snow Cones

One of your favorite childhood fixtures has officially grown up: Snow cones are now appearing at restaurants, bars and food trucks–complete with local ingredients, artisanal syrups and the occasional splash of booze. Time to explore the next ice age!

Brabo Restaurant in Arlington, VA, serves up the kickin’ Old Town Ginger snow cone, a refreshing blend of kaffir lime vodka, ginger beer syrup, mint liqueur and ice chunks, all of it topped with lime zest and chili flakes. braborestaurant.com

 

At the Imperial Woodpecker Sno-Balls shop in New Orleans, the specialty is made with light-as-air shaved ice (versus the ground kind you’re used to) and crowned with house-made syrups such as watermelon-jalapeño and cardamom cream. iwsnoballs.com

 

Kauai’s Uncle’s Shave Ice serves up shave snow, a Hawaiian take on a Taiwanese treat that starts as a frozen block of water, milk and syrup (try the Asia-inspired lychee or dried plum), then gets shaved into creamy ribbons. uncleskauai.com

 

 Sno con Amor at L.A.’s Hollywood Farmers’ Market fancies up raspados (Mexico’s answer to the snow cone, served in a cup) with handmade syrups. Two faves: lime-mint and grapefruit juice with vanilla bean. snoconamor.com

 

In true Bay Area style, Oakland’s Skylite Snowballs makes nearly everything from scratch with local farm fare. The result? Seasonal syrups–from pluot to lemon-ginger–poured over crunchy ice and served from a truck. skylitesnowballs.com

 

 

By Jenna Scatena

Host Your Own Backyard Clam Bake!

No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.

 

Serves 4     Prep 20 min     Cook 50 min

2 live lobsters (about 1 1/2 lbs. each)

4 medium artichokes

4 ears corn

3 sticks butter–1 softened, 2 melted

4 sweet onions, peeled

5 lbs. rockweed seaweed

9 small potatoes

1 lb. fresh Mexican chorizo links

12 unpeeled, deveined jumbo shrimp, preferably head-on

2 1/4 lbs. littleneck clams, scrubbed

 

1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.

2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.

3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.

4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.

5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.

 

Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014

Gear We’re Loving from WorldMarket.com

Even if you aren’t lucky enough to win the $5,000 prize pack being offered up by our friends at Porch and Cost Plus World Market, you can still snag a few stylish outdoor pieces that won’t break the bank. There are hundreds of great finds (think: furniture, décor items, dining accessories and more!) on the World Market website—and in stores—right now. Here are some of the things we’re currently lusting after:

 

 

A fun twist on the French bistro chair, this Golden Rod Cadiz Metal Chair adds a pop of color—and style—to any patio. $120 for 2

 

 

You’ll want to use this Blue Beer Garden Outdoor Dining Collection, made from sturdy acacia wood and steel, all year-long, but if you can’t, it folds flat for off-season storage. $230/table, $140/bench

 

 

A beer table (above) is usless without an Outdoor Wood Cooler to hold all your cans and bottles. The sleek eucalyptus wood frame hides a removable plastic cooler. $150

 

By Lisa Freedman

Photos courtesy of Cost Plus World Market

 

Ooh La Le Creuset!

The Le Creuset dishes I’ve accumulated over the years get a lot of love in my kitchen, from the classic 5 qt. oven to my treasured tarte tatin pan. So when I was invited to visit the Le Creuset foundry, in Fresnoy-le-Grand, France, the birthplace of this iconic cookware, where all of the company’s cast iron products have been produced since 1925, I jumped at the chance!
 
Paul Van Zuydam, the Chairman of the company, bought Le Creuset in 1987 at a time when it was unclear whether or not the company would survive. Not only did he bring it back to life, he managed to turn it into one of the most prestigious cookware companies in the world.
 
After a 2 hour drive north out of Paris (and a lovely lunch with Paul Van Zuydam of quiche, salad, cured meats and local cheeses), we entered the lobby, complete with a mini museum with some classic pieces since retired, like these yellow beauties from 1945-1955.

 

Frédéric Sallé, the most affable plant manager, gave us the tour of the foundry, which recently expanded just in time for the company’s 90th anniversary. I was so impressed by how he warmly interacted with the workers like they were family.

 

Our first sight upon entry to the factory was bins full of Dutch Ovens and skillets. Be still my heart! We were all a bit floored when we found out they were seconds, soon be melted down and re-cast.
Read more

The Easiest Biscuit Topping You’ll Ever Make

We’re so happy it’s National Biscuit Day– biscuits are the perfect food to eat for every meal! When it’s time for dessert, make a cobbler. Top it off with this simple and delicious biscuit topping that can be made two different ways: it can be rolled and cut into shapes or, even easier, turned into rustic drop biscuits. The difference? Just a few tablespoons of cream.

Read more

Negroni Mania!

The classic Italian cocktail is getting shaken and stirred into all kinds of delicious treats. During Negroni Week, June 1-7, participating bars and restaurants around the country are serving up fresh takes on the tipple and donating at least $1 from each sale to a charity of choice. Check out some of our picks for places to get your Negroni on. Cheers!

The Negroni pie at Brooklyn’s Butter & Scotch stars a custard of Campari, gin and vermouth. (butterandscotch.com)

 

For a dessert of pillow-soft Negroni marshmallows, hit Cambridge, MA’s Ames Street Deli. (amesstreetdeli.com)

 

Gin-flavored ice cream meets vermouth, Campari and Cheerwine in the Cheergroni float at Chuck’s in Raleigh, NC. (ac-restaurants.com/chucks)

 

The Negroni pop at San Francisco’s Humphry Slocombe blends the cocktail’s spirits with grapefruit juice. (humphryslocombe.com)

 

Serve yourself! To make a classic Negroni, stir equal parts Campari, gin and sweet vermouth in an ice-filled rocks glass (strain to serve if you wish). Garnish with orange peel.

 

By Erin Meister