Rachael Rays Tomato Blue Cheese Tart Modified My Way Food

HEIRLOOM TOMATO & BLUE CHEESE TART

Steps:

• Heat oven to 400.
• On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
• In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
• Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
• Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
• Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
• Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
• To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

CREAMY BLUE CHEESE DRESSING

Steps:

• Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper.

STEAK WITH A SIDE BLUE CHEESE PASTA SAUCE BY RACHAEL RAY

Steps:

• Put a large pot of water on the stove to bring to a boil for pasta.
• Preheat broiler to high with rack on top shelf.
• Preheat medium skillet over medium-high heat.
• Add chopped bacon and cook until crisp.
• Salt water for pasta and add spaghetti to the pot.
• Cook to al dente, with a bite to it.
• Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
• Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium.
• Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter.
• When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, sauté for 3 minutes.
• Arrange steaks on the broiler pan.
• Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke.
• Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
• To the garlic and shallots, add in flour and cook a minute more.
• Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream.
• When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper.
• Stir until cheese melts.
• Reduce heat to lowest setting.
• Soften 4 tablespoons butter in microwave on high for 15 seconds.
• Mix in chives and 2 cloves minced garlic and reserve.
• Remove steaks from oven and let rest 5 minutes.
• Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
• Drain pasta and toss with sauce to coat and combine evenly.
• Taste to adjust seasoning.
• Serve steaks with pasta alongside.
• Scatter the arugula and bacon bits across the top of the pasta.

TOMATO, BASIL, AND CHEESE BAKED PASTA RACHAEL RAY

Steps:

• Bring a large pot of water to a boil and salt the water.
• Add pasta and cook for a minute or two less time than package directions say.
• The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little undercooked.
• The shells with probably cook for 9 or 10 minutes.
• Preheat a big, deep skillet or a medium saucepan over medium heat.
• Place garlic on a cutting board and place the flat of your knife on top of each clove.
• Carefully give the garlic a whack with the palm of your hand to separate the cloves form the skins.
• Throw out the skins and chop up the garlic.
• Remember to keep your fingers curled under and the edge of your knife tilted slightly away from your body.
• Add evoo by pouring a slow stream of it twice around the pan.
• This will be about 2 tablespoons, just enough to coat the bottom of the pan.
• Do not let the oil pour out too fast; you want a slow, steady stream.
• Add the garlic to the oil.
• To chop the onion, cut the ends off and cut the whole onion down the center.
• Wrap half and save it for another use.
• Cut the other half into thin slices then turn the slices a quarter turn and chop them again.
• Hold the tip of the knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small.
• Add the chopped-up onion to the garlic and oil.
• Cook, stirring a lot, until the onions are mushy and look cooked, about 5 minutes.
• Add the tomatoes to the onions and stir.
• When the tomatoes come to a bubble, reduce the heat under the sauce to low.
• Stir in basil pieces to wilt them.
• Season the sauce with salt and pepper.
• Preheat the broiler to high and place a rack in the center of the oven.
• Drain pasta shells.
• Add them to a casserole dish.
• Add pesto sauce, ricotta cheese, and a handful of grated parmesan. S.
• tir carefully and coat the hot pasta with the pesto and cheeses.
• Pour the hot tomato and basil sauce over the pasta, as much as you like.
• You can always serve a little extra at the table.
• Scatter the mozzarella cheese over the pasta.
• Add a final sprinkle of parmesan as well.
• Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat.
• Let the cheese melt and bubble on top, 3 to 5 minutes.

CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
• While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
• Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.

BLT CREAMY MAC 'N' CHEESE (RACHAEL RAY)

Steps:

• Preheat the oven to 500°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
• While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add the leeks and cook until softened, 3 minutes. Add the garlic and crushed red pepper and cook, stirring, for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.
• Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.
• In a large bowl, toss the arugula and basil with the lemon juice and a drizzle of EVOO. Serve on top of the pasta.