Good Morning America: Rachael Ray’s My Year in Meals
Rachael Ray stopped by the set to talk about her new book My Year in Meals, a book she wrote that details every meal she ate for an entire year, along with other snippets about her life. She talks about the weather and different people that were over each day she made food, among other personal anecdotes about her life.
She also took every photo in the book herself. And her husband, John Cusimano, has his book, My Year in Cocktails, in the back of the book. But the book has even more. On top of the 360 recipes in the book, smart codes can be found in the book as well, leading viewers to more than double the amount of recipes on the internet.
Good Morning America: Rachael Ray Cider Beef Recipe
With Thanksgiving not too far away, Rachael Ray decided to make a cider beef recipe. She said it will be great for all the guests who come to stay overnight for the holidays.
- 2 heads garlic, tops cut off to expose the cloves
- Extra virgin olive oil
- Salt and pepper
- 1/4 to 1/3 pound thick-cut uncured bacon, cut into fat batons
- 6 tablespoons (3/4 stick) butter
- 2 1/2 to 3 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons flour, plus more for dredging the beef
- 3 carrots, sliced in 2-inch chunks on an angle
- 2 apples peeled and chopped
- 2 or 3 ribs celery, chopped
- 1 large onion, chopped
- 2 fresh bay leaves
- 2 to 2 1/2 cups cider
- 2 (10.5-ounce) cans beef consommé
- Preheat the oven to 400°F.
- Drizzle the garlic with extra virgin olive oil, season with salt and pepper, wrap in foil, and roast to tender, 40 to 45 minutes. Take out the garlic and leave the oven on but reduce the temperature to 325°F.
- Heat a large Dutch oven over medium-high heat. Add a drizzle of extra virgin olive oil and the bacon. Brown and crisp the bacon, then remove with a slotted spoon and set aside. Pour some of the fat out of the pan and add 2 tablespoons of the butter.
- Pat the meat dry and season liberally with salt and pepper. Dredge in flour and add to the hot pan in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Set the browned meat aside with the bacon. Make sure not to crowd the pan, which will reduce the heat.
- Add to the pan the carrots, apples, celery, onion, bay leaves, and salt and pepper to taste and partially cover. Cook to soften the vegetables for a few minutes, then sprinkle with 2 tablespoons flour. Stir for a minute, then add the cider and consommé. Squeeze the roasted garlic into the pan and stir to combine. Add the reserved beef and bacon back to the pan, bring to a boil, then cover and transfer to the oven. Braise the meat until very tender and the sauce has thickened, about 2 hours.
- Let stand for 20 minutes. Remove the bay leaves before serving.
Good Morning America: Mashed Potatoes Recipe with Parsnips and Cheddar
Rachael Ray said her recipe for mashed potatoes with parsnips and cheddar would go great with her cider beef entree. Get the recipe below:
- 2 1/2 pounds baking potatoes (about 5 potatoes), peeled and cubed
- 2 or 3 large parsnips, peeled and cubed
- Salt and pepper
- 2 tablespoons butter
- 11/2 cups shredded extra, extra, extra sharp white cheddar
- 1 cup milk (whole or 2%)
- Freshly grated nutmeg
- 1/4 cup finely chopped chives
- In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water, and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese, and milk. Season with salt, pepper, and nutmeg. Stir in the chives.
Good Morning America also thanked Ray for donating more than half a million dollars for Hurricane Sandy relief and for manning the phones during the Day of Giving.
Good Morning America: The Outpost Review
Good Morning America sat down with Jake Tapper, author of The Outpost, a book about Outpost Keating in Afghanistan that was ambushed by the Taliban leaving eight men dead.
The Keating Outpost has recently came under fire from the pentagon for being stationed in between three mountains, essentially making it easy for the enemy to funnel into the valley below where the American soldiers were stationed.
Tapper said he knew he had to investigate the Keating Outpost as he saw a news report flash on the screen after he wife has just given birth to his son. He said he watched the program and saw eight other sons had died that day all because the outpost was positioned somewhere it did not need to be.
He was given the last flying flag from the outpost for his work in getting the voices of these soldiers heard.