From Every Day with Rachael Ray
You asked, she answered: Rachael's answers to some of your questions. See the magazine for even more of Rachael's wisdom!
After all the cooking you do during the day, who cooks at home, you or John?
I cook more often than he does, but he's great in the kitchen! Many nights we cook
together. We always stay in, and we really love to make our own meals, our way.
Question submitted by Brittany Elston, Slidell, LA
How do you stay so fit when you're always surrounded by all that good food and wine?
I don't. I wear dark colors and buy jeans with stretch. Still, I do believe that if you eat well, you can eat more and still look not
bad in those stretchy jeans. I also take a few minutes a day to do sit-ups, push-ups and some Jane Fonda butt-lifts!.
Question submitted by Annette Reid, Overland Park, KS
What's the story behind the gold ring you wear on your right ring finger?
It's my mom's high school ring. She gave it to me years ago. I try never to take it off.
Question submitted by Kyle Ostlie, Seattle, WA
Your eye makeup is so pretty. What colors do you wear and what brand do you use?
I use Benefit, MAC and Giorgio Armani in natural colors. I work with a really lovely makeup artist, Lesli Baker, when
I tape 30-Minute Meals and go on magazine photo shoots. Also, makeup is only as good as your skin. I slather on moisturizers, all made by Amore Pacific
(amorepacific.com, 877-552-6673).
Question submitted by Karen Gartner, Owasso, OK
What's your astrological sign?
I'm a Virgo —a worrier! I was born on the 25th of August, so I think I have a little Leo in me, too.
Question submitted by Jo-Ann Barnett, Toms River, NJ
Is there any food you won't eat?
Yup. At my house, well, let's just say I hold the mayo! But since I try to make something for everyone, I still cook and write
recipes with foods that aren't on my personal favorites list.
Question submitted by Amy Argo, Haleyville, AL
My daughter loves to help me cook, but I want her to be safe. What are age-appropriate tasks for a 5-year-old?
My mom would hold me up to stir soup and pasta sauce with a wooden spoon even before I could walk. At 5, your girl can do just
about anything—even help at the stove—as long as you're watching and helping her take charge. She can stir, roll out dough and toss salads. She can be a real culinary wonder!
Question submitted by Kris Best, Plainfield, CT
Did you ever have a dinner party go horribly wrong?
Yup. I was cooking a 30-Minute Meal and burned it. So I made it again.
Question submitted by Savannah Hughes, Argyle, TX
Where do you shop for your clothes?
I love DKNY because Donna Karan is a self-made wonder and because she cuts her clothes to fit real bodies. Plus, her stuff is
top quality and affordable. I also shop for new designers in small eclectic boutiques. My latest favorite in New York is Addict (addictny.com, 212-633-2672).
Question submitted by Susan Slocumb, Macon, GA
My kids, ages 2 and 5, are so picky. Mac and cheese and PB&J are getting pretty old at our house. Please help!
I've got several tips: First, keep the kids in the kitchen when you're cooking. It makes them feel like part of the process. When they ask, "What's in that?" say the grossest thing possible, like "dinosaur guts and bug brains." Then laugh and move along. Also, let the kids stir, mix and do whatever they can to feel a part of making the meal. It'll be a matter of their personal pride to taste at least one bite. And if there's something they won't eat (like all vegetables), mix them with pasta or hide them in tortillas or bread. Good luck and happy eating!
Question submitted by Amy Bartell, Waconia, MN
What's your favorite book?
The Casual Observer by Elizabeth Whitson. It's a children's book my mother gave me about a curious girl who travels the world asking lots of questions. That's what I wanted to be when I grew up and that's pretty much what I do—when I'm not cooking, that is. My favorite cookbooks are those written by Marcella Hazan. She tells it like it is—much like all the strong Italian women in my family.
Question submitted by Chrisabelle Cempron, Parsippany, NJ
I dislike vegetables and I could live on carbs. How can I learn to love food that's good for me?
Try a mixture of 50-50. Mix your vegetables with your pasta, then cover them with sauce and cheese. I don't know about you, but I'd eat pretty much anything under those circumstances.
Question submitted by Ange Sasser, New Paris, OH
I would really like to make the Individual Beef Wellingtons in "30-Minute Meals" (November/December 2005) for my husband's birthday celebration. Can I do some of the preparation ahead of time?
There's really no need. This is super-simple to make. It may be part of your personality that you like to be ahead of the game, so go ahead and cook the mushrooms the day before. Other than that, there's very little cooking here—only assembly.
Question submitted by Denise Breuninger, Holland, PA
How can I find the cameo necklace you're wearing in "B, L, D" (November/December 2005)? I've got the cooking stuff down, but the fashion end of things—I need all the help I can get!
I bought the necklace in Austin, Texas. The name of the store is Blackmail (1202 S. Congress, blackmailboutique.com, 512-326-7670). They carry lots of jewelry by independent designers. This piece is made by Extasia.
Question submitted by Martine Soma, Salt Lake City, UT
Every time I chop an onion I cry my eyes out. How do you do it? Any tips for us weepers?
Nope. I cry, too.
Question submitted by Sheri Sievert, Morris, IL
What brand of jeans do you wear?
I wear several brands, and they all have stretch! I like J.Crew Bootcut because they come precut with shorter inseams. I just started wearing DKNY jeans, and 7 For All Mankind jeans fit me pretty well, too.
Question submitted by Lori Perez, Salina, KS
I bought fresh basil and fresh rosemary at the farmers' market. How can I store herbs for short-term use and freeze them for long-term use?
I never freeze fresh herbs. They don't taste the same after freezing to me at all. If I'm trying to use up garden finds like bushes of basil, I'll prepare pesto sauces and freeze the sauce rather than the whole herb. Day-to-day, I find that most herbs (especially rosemary) will last a couple of weeks if kept cold and dry. I buy basil at the last minute, the day I use it.
Question submitted by Leonora Allum, Chaska, MN
Do you have any tips on organization and preparation that'll help make me more efficient in the kitchen?
Put everything away clean. When you unpack your fresh foods from the grocery store, wash and trim your produce so your ingredients are always ready and waiting for you to cook. Keep your fridge and cupboards clean; give them a good once-over monthly. Use a garbage bowl when cooking—keep your scraps and garbage in it to save time. Work near your stove—place the cutting board as close as you can to the stove top so you can chop, then drop, food directly into pots and pans. Gather together all ingredients before you start to cook so everything is within arm's reach. Don't buy too many gadgets; cluttering up your drawers and cupboards with a lot of equipment will make cooking feel too much like work.
Question submitted by Lynn Pluth, Lockport, IL
My local grocery sells only broth, not stock. If I don't have time to make stock, what can I substitute?
Sure, go ahead and use broth. Broth comes in re-sealable paper boxes as well, so it's easy to keep on hand. Stocks are a little darker and richer; maybe on a trip to a larger city you could stock up on the stock.
Question submitted by Angela Reinhart, Evansville, IN
A lot of recipes specify "unsalted" butter, but I usually only have salted butter on hand. Is it that big of a deal?
No, it's not a big deal. I always use salted butter. I love salt. Unsalted butter keeps a little longer and tastes sweet, but whenever I'm forced to use it I just end up adding more salt.
Question submitted by Sheri Roark, Kirkland, WA
Do you have any bad habits?
Many! Well, you asked if I had them, you didn't ask what they were . . .
Question submitted by Tiffany Reynolds, Tucson, AZ
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