Ep 3. The World in a Day

In "Rachael Ray's Week in a Day" season 1 episode 3, titled "The World in a Day," Rachael Ray takes viewers on a culinary journey around the world without ever leaving their kitchen. The episode begins with Ray introducing the concept of "one dish, one world," which means that by incorporating different ingredients and flavors from different countries, you can create an exciting and flavorful dish that represents the world in one bite.

The first dish Ray makes is a Korean-inspired beef dish called bulgogi. She marinates thin slices of beef in a mixture of soy sauce, sesame oil, brown sugar, and other spices before stir-frying them with onions and peppers. She serves the beef with a side of steamed white rice and a simple cucumber salad dressed in rice vinegar and sesame oil.

The next dish on the menu is a Spanish-inspired seafood stew called zarzuela. Ray starts by sautéing onion, garlic, and tomatoes in a large pot before adding in a combination of seafood like shrimp, mussels, and squid. She seasons the stew with smoked paprika, saffron, and other spices, and lets it simmer until the seafood is cooked through. She serves the stew with toasted bread rubbed with garlic.

For the third dish, Ray travels to India with a spiced chicken and vegetable biryani. She starts by cooking basmati rice in a mixture of water and spices like cinnamon, cloves, and cardamom. While the rice cooks, she sautés chicken thighs with onions, garlic, and ginger, before adding in chopped vegetables like carrots, peas, and bell pepper. She layers the cooked rice and chicken-vegetable mixture in a baking dish, and bakes it until the flavors meld together.

The fourth dish on the menu is a hearty and comforting Brazilian-inspired black bean stew. Ray cooks bacon in a large pot before adding in chopped onions, garlic, and chorizo. She then adds in black beans, canned tomatoes, and chicken broth, and lets the stew simmer until the beans are tender. She serves the stew over steamed white rice, and tops it with chopped cilantro and a squeeze of fresh lime juice.

For the fifth and final dish, Ray travels to the Middle East with a flavorful lamb and eggplant tagine. She starts by searing cubes of lamb shoulder in a large pot before adding in chopped onion, garlic, and ginger. She then adds in spices like cumin, coriander, and cinnamon, along with chopped eggplant and canned tomatoes. She simmers the tagine until the lamb is tender and the flavors have melded together. She serves it with a side of fluffy couscous.

Throughout the episode, Ray shares tips on how to streamline the cooking process and make meals that can be enjoyed for days to come. She emphasizes the importance of meal planning and prepping ingredients in advance, so that cooking throughout the week is less stressful. With her "one dish, one world" approach, Ray proves that you can travel the world through your taste buds without ever leaving your kitchen.