Ever wanted to eat like Rachael Ray’s family does at the holidays? Now’s your chance! Rach is sharing her exact menu, with recipes, for what she plans to cook this Easter Sunday!
Rach buys a whole pork loin to feed her family. She uses a technique she learned from our favorite butcher, Ray Venezia – she ties two pieces of pork loin together (cut side facing) and studs the roast with garlic and rosemary, and rubs the exterior with salt, pepper, fennel and olive oil, and cooks in a hot oven. She serves with grilled lemon wedges for garnish.
For the herb sauce Rach serves with her pork, she starts by sauteeing shallots slowly in olive oil, then adds equal amounts of water and white balsamic vinegar and a quarter cup of sugar, and cooks until the sugar dissolves. She then turns off the pan and adds a large amount of finely mint, parsley and dill.
For this simple but flavorful side, Rach sautees rainbow carrots in olive oil, adds fresh spring peas, green onion and chicken stock. She tops with chopped tarragon before serving.
For these mashed potatoes Rach puts onion, garlic and a bay leaf into the water while the potatoes are cooking, then discards, to infuse the potatoes with flavor. Rach then mashes her potatoes and adds milk, salt, white pepper, grated nutmeg, butter and lots of fresh ricotta cheese.
Rach parboils her broccoli rabe, then sautees it in butter and olive oil. She adds lots of pepper, then when she plates it, she tops it with tons of shredded pecorino cheese.
Will you be making Rach’s menu? Share below!