Rachael Ray: Sara Moulton Tips for Stretching Shelf Life of Food
Do you always feel like you are running to the grocery store because the one ingredient you need is expired? Rachael Ray knows how that feels and she wants to create a solution for everyone so she is inviting Sara Moulton on the June 20 show to talk about how you can stretch the shelf life of all types of foods.
She goes over the common storing techniques people get wrong, which foods should not go in the fridge and how to keep everything from going stale too soon.
Jennie Garth: 20 Years After 90210
Rachael Ray is taking a stroll down memory lane with Jennie Garth, 20 years after her role on 90210. She also asks Rachael Ray to join her charity auction for Autism Speaks and you know Rachael Ray is glad to be apart of the auction. All she had to do as sign a Lindt Golden Bunny which will be auctioned off later this year.
Ashanti: Army Wives Role
Ashanti is also stopping by to talk with Rachael Ray about her recent role in Army Wives and she reveals when she is going to make her next album. She recorded her last album in 2008, so this new one has been a long time coming.
Rachael Ray also sits Ashanti down in the Hot Seat for some “would you rather” type questions. Find out if Ashanti likes funny guys or handsome guys, lipstick or mascara and some of her other favorite things.
Rachael Ray Tournedo Burgers Recipe
Rachael Ray Tournedo Burgers Ingredients:
- 4 8-ounce beef tournedo filets about 1 inch thick
- Coarse salt and pepper
- Extra Virgin Olive Oil for drizzling
- 6 tablespoons butter, softened
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 cup dry vermouth
- 4 slices fresh mozzarella
- 4 brioche buns, lightly toasted
Rachael Ray Tournedo Burgers Directions:
- Preheat a large skillet over medium-high heat. Season the meat with salt and pepper.
- Drizzle a little oil into the hot pan. Add the beef and cook, turning once, until nicely browned, about 6 minutes.
- While the burgers cook, in a small bowl, mash together the butter, shallot, garlic, tomato paste, parsley, Worcestershire and oregano.
- Remove burgers from the skillet and tent loosely with foil to keep warm.
- To the skillet, stir in the vermouth over medium-high heat. Add the butter mixture and let simmer for 3 minutes.
- Layer the mozzarella on the bottoms of the burger buns. Top with a burger and one-quarter of the butter-tomato mixture. Cover with the bun tops and serve.