SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Thursday: Curtis Stone's Sticky Toffee Ice Cream & the Kitchen Makeover That Brought Rach to Tears

ADVERTISEMENT

WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

December 15, 2014

Cherry Tomato Shrimp Fra Diavolo

  • 1/4 cup olive oil

  • 2 large shallots, finely chopped
  • 4 large cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon fennel seed
  • 3/4 cup sherry or dry vermouth
  • 1/2 cup chicken stock
  • 2 pints cherry or grape tomatoes
  • 2 pounds 10- to 12-count shrimp, butterflied with tails on 
  • A fat handful of flat-leaf parsley, finely chopped
  • Juice of 1 lemon
  •  

TUESDAY

December 16, 2014

David Venable’s Spiced Bacon Skewers

  • Vegetable oil spray

  • 1 cup (packed) light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cayenne
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 pound apple wood-smoked, thick-cut bacon with excess fat trimmed from the short ends
  •  

Abby Major’s Basic Chewy Cinnamon Sugar Cookies

  • 2 3/4 cups all-purpose flour

  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • A pinch of salt
  • 1 cup softened butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons heavy cream

  • Easy Buttercream Frosting:
  • 3 cups confectioners' sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream

  • For decorating cookies:
  • Assorted colorful mini candies (such as mini M&M's)
  • Chocolate-covered caramels, cut in half (such as Rolos)
  •  

David Venable’s Piña Colada Muffins

  • For the Topping:

  • 1 cup sweetened flaked coconut
  • 1/3 cup all-purpose flour
  • 1/4 cup (packed) light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted

  • For the Muffins:
  • 2 cups all-purpose flour, sifted
  • 1/4 cup (packed) light brown sugar
  • 2 teaspoons baking powder, sifted
  • 1/2 teaspoon baking soda, sifted
  • 1/2 teaspoon table salt
  • 1 large egg, beaten
  • 3/4 cup coconut milk
  • 3/4 cup Coco Lopez coconut cream
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 1/2 teaspoons rum extract
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups 1/4-inch cubes fresh pineapple
  • 3/4 cup sweetened flaked coconut

  • For the Glaze:
  • 1/2 cup confectioners’ sugar
  • 1 1/2 tablespoons coconut milk
  • 1/4 teaspoon rum extract
  •  

David Venable’s Eggs Benedict Bread Pudding

  • 1 to 2 tablespoons unsalted butter, at room temperature


  • For the Bread Pudding:
  • 6 English muffins, separated and cut into quarters
  • 1 pound Canadian bacon, cubed
  • 8 medium asparagus spears, trimmed and cut into 1/2-inch pieces
  • 2 tablespoons minced fresh chives
  • 1 0.9-ounce package Knorr Hollandaise sauce mix
  • 1 1/2 cups whole milk
  • 12 large eggs
  • 1 1/2 cups half-and-half
  • 1 teaspoon Kosher salt
  • 3/4 teaspoon white pepper

  • For the Hollandaise Sauce:
  • 3/4 cup (1 1/2 sticks) unsalted butter, cubed
  • 3 large egg yolks
  • 1 1/2 teaspoons fresh lemon juice
  • 1/2 teaspoon Kosher salt
  • Pinch of white pepper
  • Pinch of cayenne
  •  

Adaiah Stevens’ Snow Ball Cookies

  • 1 cup butter, softened

  • 2 teaspoons vanilla extract
  • 1/2 cup plus 5 tablespoons powdered sugar
  • 1 cup of powder sugar, for decorating
  • 2 cups plus 4 tablespoons flour, sifted
  • A pinch of salt
  • 1 tablespoon cinnamon
  •  

Coffee Rub Cider Brisket

  • 1 4- to 5-pound brisket, well-trimmed

  • Salt and pepper
  • 1/2 cup flour
  • 1 tablespoon espresso powder
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/4 cup canola oil
  • 2 carrots, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 1 onion, coarsely chopped
  • Herb bundle of sage, parsley and thyme
  • 2 cups cloudy cider
  • 2 cups veal or beef stock
  • 3 tablespoons butter or more oil for the roux
  • Worcestershire, to taste

  • For the Skillet Potatoes with Apples and Leeks:
  • 6 medium potatoes, peeled and cubed into 1-inch chunks (submerge cut potatoes in a bowl of water to prevent them from browning)
  • About 1/3 cup olive or vegetable oil
  • Seasoning blend or salt and pepper (use my 24/7)
  • 3 apples, such as Honeycrisp, cut into 1-inch dice
  • 3 leeks, trimmed to light green parts and whites, halved, cleaned and cut into 1-inch pieces
  • 3 sprigs of thyme, leaves finely chopped
  •  

Sunny Anderson’s Pesto Chicken Wings

  • 3 pounds chicken wings, whole or separated whichever you prefer

  • Kosher salt and black pepper
  • 1/3 cup walnut halves
  • A big bunch of basil (about 2 cups loosely packed)
  • A big bunch of parsley (about 2 cups loosely packed)
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • Lemons slices, for serving
  •  

WEDNESDAY

December 17, 2014

Sweet and Sour (‘Agrodolce’) Braised Beef Short Ribs with Pink Horseradish Cream

  • 1 quart beef stock

  • A fat handful or small package dried porcini mushrooms (optional but recommended) 
  • 6 meaty beef short ribs
  • Salt and pepper
  • Flour, for dredging
  • Olive oil, 3 turns of the pan
  • 4 onions, chopped
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, crushed
  • 7 to 8 leaves of sage, sliced
  • 2 to 3 tablespoons rosemary, chopped
  • 1 cup spicy dry red wine
  • 1/2 pound black skinned seedless grapes 
  • 1/4 cup aged Balsamic vinegar
  •  
  • For the Sauce:
  • 1/4 cup prepared horseradish with beet, Gold’s preferred brand
  • 1 1/2 cups sour cream
  • 3 tablespoons unsweetened/natural applesauce
  • 1/4 cup finely chopped chives
  • 2 to 3 tablespoons finely chopped parsley
  • Salt and pepper
  •  

Pumpkin Hummus

  • 1 tub of store-bought hummus

  • 3 tablespoons canned pumpkin
  • Pomegranate seeds, for garnish
  • Pita chips, for serving
  •  

Pigs in a Wreath

  • 1 sheet puff pastry

  • 4 hot dogs
  • 1 egg, beaten with a splash of water
  • 3 sprigs rosemary, chopped
  •  

No-Bake Peanut Butter Sandwich Cookies

  • 24 buttercrackers, such as Ritz

  • 1 cup smooth peanut butter
  • 12 ounces milk chocolate
  •  

Ranch Goat Cheeseball Present

  • 2 4-ounce packages goat cheese

  • 1 8-ounce brick cream cheese
  • 1/4 cup sour cream
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried chives
  • A handful parsley, freshly chopped
  • Salt and pepper
  • Roasted red pepper or fresh chives, for garnish
  •  

Easy Goat Cheese Log

  • 1/2 cup pepitas (pumpkin seeds)

  • 1 large (10 ounces) goat cheese log
  • 1/2 fig jam
  • Crackers or crostini, for serving
  •  

Eggnog Fake-Out

  • 1 gallon vanilla ice cream

  • 1 cup bourbon
  • 2 teaspoons cinnamon
  • A pinch of salt
  • Nutmeg, to taste
  • Cinnamon sticks, for garnish
  •  

THURSDAY

December 18, 2014

Chef Ludo’s Potato Cake with Onions

  • 3 Maui onions, or Vidalia or other sweet onions (about 1 pound)

  • 1 cup clarified butter
  • 11 Yukon Gold potatoes (about 7 pounds), peeled
  • 1 teaspoon freshly ground mace
  •  

Curtis Stone’s Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

  • 1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets

  • 6 tablespoons olive oil, plus more for the baking dish, divided
  • Kosher salt and freshly ground black pepper
  • 18 ounces (about 8 cups) broccoli florets
  • 1 1/2 cups (about 5 ounces) penne
  • 4 ounces (about 3/4 cup) pancetta, coarsely chopped
  • 1 small yellow onion, finely chopped
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 cup (5 ounces) shredded white cheddar cheese
  • 1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)
  •  

Lozza’s Sticky Toffee Ice Cream

  • 8 ounces Medjool dates (about 14), pitted and coarsely chopped

  • 1 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • Nonstick cooking spray
  • 1/2 gallon vanilla ice cream
  •  

Charles Joly’s 'The Sun Also Rises'

  • 3/4 ounce gin

  • 3/4 ounce sloe gin
  • 3/4 ounce lemon juice
  • 1/4 ounce simple syrup
  • 1 bar spoon absinthe
  • 2 ounces Champagne
  • A dash Peychaud’s bitters
  •  

Charles Joly’s 'The Fireside'

  • 2 ounces Scotch

  • 1/2 ounce Dry Sack sherry
  • 3/4 ounce Bonal Aperitif
  • 3/4 ounce Zucca Amaro
  •  

Chef Ludo’s Hot Chocolate Galettes

  • 3 ounces good-quality bittersweet (not unsweetened) chocolate, chopped

  • 1 tablespoon unsalted butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons all-purpose flour
  •  

FRIDAY

December 19, 2014

Braised Pork with Fennel, Apples and Onions

  • 1 3-pound pork shoulder/butt or 2 pieces 1 1/2 pounds each

  • Kosher salt and black pepper
  • 1 teaspoon fennel seed
  • 1 teaspoon ground cumin, 1/3 palmful
  • 1 teaspoon each granulated onion and garlic
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • Olive oil, for liberal drizzling
  • About 1/3 cup Calvados or apple brandy
  • 1 large bub fennel, very thinly sliced
  • 2 onions, very thinly sliced
  • 4 cloves garlic, thinly sliced
  • A handful parsley, coarsely chopped
  • 1/2 cup cloudy cider
  • 1 cup crisp, fruity white wine
  • 1 cup chicken stock
  • 4 Pink Lady or Honeycrisp apples, cut into 6 wedges each
  • A few tablespoons Dijon mustard, to finish sauce
  •