Rachael vs Martha

Just weighing in with my comments about Martha Stewart's opinions on Rachael Ray. To recap, Martha said Rachael does not hold a candle to her, and that she's more of an entertainer than a teacher, like herself. All Martha did was remind the world how snobby she can be, and made herself look like an ass. But it is true, that Martha is more well rounded than Rachael but to make a public comment like that seems petty, and rings of jealousy. Don't get me wrong, Martha is a goddess of domesticity, for sure, and I know my niece, adult age loves her and calls her amazing.

But I love down to earth Rachael Ray, I use her recipes 9 out of 10 times between the 2 of them. Rachael uses every day ingredients and Martha tends to run on the gourmet side, with ingredients sometimes to break the bank. Rachael Ray is no different than me or others like me who enjoy cooking. She just got lucky and got a cooking spot on a news show, and went on from there.

In any case, Rachael Ray was very gracious and agreed with Martha.

I wonder if the shoe was on the other foot, would Martha be as equally gracious?

With that, I am adding a recipe I use often from Rachael Ray. with the holidays, this is a great one for recycling mashed potatoes, if you like potato soup, you'll love it!

MASHED POTATO SOUP
* Drizzle of EVOO - Extra Virgin Olive Oil
* 6 slices bacon, chopped
* 4 tablespoons butter
* 1 medium onion, chopped
* 4 tablespoons flour
* 1 quart chicken stock
* 2 cups leftover mashed potatoes
* 8 ounces shredded yellow cheddar cheese
* Chopped chives, for garnish

Don't use a skillet, use the pot you will make the soup in. Heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.



And while you're using thanksgiving leftovers, try Rachael's suggestion for recycling leftover turkey.

TURKEY CROQUETTES
* 2 T vegetable or any light colored oil, plus some for frying
* 1 stalk celery, finely chopped
* 1 small onion, finely chopped
* 1 carrot, peeled and finely chopped
* 1/4 cup chopped parsley
* 1 pound leftover sliced turkey
* 1 1/2 cup leftover mashed potatoes
* 1 1/2 cup plain breadcrumbs, divided
* 1 teaspoon poultry seasoning
* A few pinches whole nutmeg
* Salt and freshly ground black pepper
* 1 egg, beaten
* Cranberry sauce
* Gravy

Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the celery, onion, carrot and parsley, and cook until softened, about 5 minutes. Let cool slightly.

Heat a 1/4 of an inch of oil in a large skillet with high sides over medium-high heat.

In a mixing bowl, shred the leftover turkey using two forks. Add the mashed potatoes, 1/2 cup of the breadcrumbs, poultry seasoning, nutmeg, salt, pepper, egg and cooled veggies. Mix to combine and form 10 patties about an inch thick.

Dredge the patties in the remaining breadcrumbs and brown in two batches in a single layer in the hot oil for 2 minutes on each side or until deep golden brown. Drain on paper towels and transfer to a serving plate. Serve with cranberry sauce and gravy alongside.


Both are yummilicious, I skip the cranberry sauce, since I don't like it, but usually pour gravy over the croquettes. Hope you enjoy!

To be fair, below is a recipe from Martha Stewart...you can use it for the soup!

GARLIC MASHED POTATOES
* 8 medium russet potatoes (about 4 pounds)
* 1 head peeled garlic cloves (about 15)
* Coarse salt
* 1 1/2 cups milk
* 1/2 cup butter (1 stick), cut into small pieces

Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.

Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.

Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.

In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.


I hope you enjoy this blend of Martha and Rachael! I usually add celery to the onion for the mashed potato soup.