If there’s one thing I’ve learned from making Rachael Ray’s recipes, it is to never underestimate her. A brief look at her recipes reveals few ingredients, simple combinations and easy preparation. At first glance, there’s nothing special about most of her dishes. So really, how good could they be?
Well, they could be amazing, and they almost always are. As hokey as her “yum-o” may be, the chick can pull together a recipe like nobody’s business.
Last week, we made Rachael Ray’s Delmonico steaks with balsamic onions and steak sauce. Keith picked it out and once we started cooking it, I have to say that we got a little worried. In taking a finger-dipped taste of the steak sauce, we found out that it tasted pretty much like tomato sauce with Worcestershire in it (which it basically is). Where was the Rachael Ray magic … would dinner be a flop?
Never fear, Rachael didn’t let us down. The sauce on its own is definitely not magical, but lest you not worry — when combined with the balsamic onions, it’s steak sauce perfection.
A nitpick I have with Rachael Ray’s recipes is that the directions are just short of awful. They are far too wordy and she doesn’t list steps, so they are really hard to follow. If you cook on the fly like I do, sometimes you don’t take the time to read through the whole recipe (I know, I know) and it’s hard to quickly skim her directions on the fly.
Perhaps that’s just my weirdness, but recipe directions that are complex prose just don’t work for me.
Regardless, it’s an easy recipe that’s delicious — I’ll never underestimate Rachael Ray again.
Clacked by Debbie McDuffee
on Aug 22, 2009 @ 12:00 EST5EDT
