Celine Dion & Kristin Chenoweth Stop by ‘Rachael Ray Show’

September 29th, 2011 - 11:39 pm ICT by Angela Kaye Mason  

Sep 29 (THAINDIAN NEWS) On today’s episode of ‘The Rachael Ray Show’, a young couple, Christina and John, spoke of their struggle with infertility. Christina was unable to get pregnant, and felt shame and fear about the situation. She shared with Rachael that there was one particular music artist which had helped her overcome those feelings and seek help, so that she and John could have children. That artist was Celine Dion.

As Christina chatted with Rachael, the host asked her that is there were one thing she wished she could say to Celine, what would it be? As Christina began to answer, Rachael stopped her and said, “You can tell her in person, she is right behind you.” Of course Christina was thrilled. Celine had something to say to her as well about having children, “It’s the most amazing privilege you will ever have in your life.” Christina was also given two tickets to see Celine in Las Vegas, as well as hotel accommodations and restaurant passes.

Next up was a real life ‘Glee’ club from Bridgewater-Raritan High School to perform their rendition of ‘Heartbreaker’ by Pat Benetar. Television star Kristan Chenoweth surprised this group, and brought the music club a check for ten thousand dollars from ‘Tonic’, a group Chenoweth is associated with. The school’s music club was inspired by the television show, ‘Glee’, which Chenoweth has starred on. The choir director stated, “This money is going to go toward opportunities for paying entrance fees for competitions and festivals,” and added that a little of it would also helo repair the lighting and stage at the school.

Rachael’s ‘What’s For Dinner?’ segment featured “Salmon en Croute.”

3 cups chicken stock
1 cup wild rice
1 tablespoon EVOO – Extra Virgin Olive Oil, plus a drizzle
2 tablespoons butter
3/4 cup white mushrooms, very thinly sliced
1 small, thin leek, thinly sliced, washed and dried
2 tablespoons finely chopped thyme
Salt and pepper
1 small handful of dill, finely chopped
1/4 cup white vermouth or dry white wine
Juice of 1/2 lemon
1 sheet puff pastry, such as DuFour brand, defrosted
4 6-ounce skinless salmon filets
1 egg, beaten with splash of water

1.Bring chicken stock to a boil, stir in rice and reduce heat to simmer. Cover and cook 40-45 minutes until wild rice blooms and is tender. Drain and cool on a baking sheet then transfer to a mixing bowl.
2.Preheat oven to 425°F. Cover a baking sheet with parchment paper.
3.Gently roll out the puff pastry sheet with a sprinkle of flour. Cut 4 rectangles about 6×8 inches.
4.Heat a drizzle of EVOO in large, nonstick skillet over medium-high heat. Season the salmon filets with salt and pepper, and add to the hot pan. Brown the fish 2 minutes on the first side and 1 minute on the flip side. Remove from heat.
5.Pile some rice and mushroom topping onto each pastry rectangle in small even mounds leaving an edge all around for wrapping. Place a piece of salmon on top. Wrap and seal the bundles of salmon and set them on the baking sheet. Brush with egg wash.
6.Bake 15 minutes or until deeply golden. Serve with Beurre Blanc, optional, and asparagus or haricots verts alongside.

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