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Summary
Summary
"For me, there are few things that are more relaxing than lingering at the table with good friends . . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I'm here to tell you: It doesn't have to be that way."
--from the Introduction
Aussie Curtis Stone, host of TLC's Take Home Chef , is best known for his laid-back approach to cooking. Though he's worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.
In Relaxed Cooking with Curtis Stone , you'll find everything from "First Thing in the Morning" bites and "Brunches to Blow Their Minds" to "Weekend Lunches" and "Something to Eat on the Sofa." With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what's in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.
Recipes include:
* Caramelized Nectarines with Yogurt and Honey
* Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs
* Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak
* Pan-Fried Calamari with Roasted Asparagus Salad
* Homemade Salted Caramel Popcorn
* Baby Baked Potatoes with Sour Cream and Chives
* Sticky Chicken Drumsticks
* Red Curry with Lobster and Pineapple
* Veal Cutlet Coated in an Aged Jack Cheese Crust
* Slowly Cooked Brisket with a BBQ Bourbon Sauce
* Creamy Mascarpone and Parsley Polenta
* Brownie Cupcakes
These delicious recipes and Curtis's infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.
Author Notes
CURTIS STONE is the host of TLC's top-rated Take Home Chef . He trained under famous chef Marco Pierre White in London, working as head chef at three of his restaurants. He regularly appears on the Today show and was voted one of People magazine's sexiest men alive. Originally from Melbourne, Australia, he lives in Los Angeles.
For more information, visit www.curtisstone.com.
Reviews (1)
Library Journal Review
Stone is an Australian chef who has worked in three-star restaurants in London and elsewhere. Currently, he hosts the Learning Channel's Take Home Chef, now in its third season. Here, he presents delectable recipes for casual entertaining, from Lazy Asparagus Omelet to Crispy-Skin Salmon Salad; there are color photographs of the dishes and the model-handsome author throughout. Sure to be in demand. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Spicy Sausage Breakfast Burritos Makes 4 When I first went surfing in Malibu, I saw all the surfers lined up to get their breakfast burritos after a morning on the waves. Those burritos were so delicious that I worked out how to make them for myself. If you've had a strenuous start to the day, this is the perfect protein payback. 2 spicy (Italian- or Spanish-style) sausages 6 large eggs 2/3 cup heavy cream 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons (1/4 stick) butter 2 scallions, white and green parts, thinly sliced 1/2 cup coarsely chopped fresh cilantro 1 red jalapeño, finely chopped Four 10-inch flour tortillas Hot sauce (such as Cholula) Preheat the broiler. Place the sausages on a heavy, rimmed baking sheet and broil for 3 minutes on each side, or until they are cooked through and golden brown. Set the sausages aside until they are cool enough to handle; then cut them diagonally into thin slices. Using a fork, mix the eggs, cream, salt, and pepper in a large bowl to blend. Melt the butter in a large heavy nonstick sauté pan over medium-low heat. Add the egg mixture. Once the eggs are just set on the bottom of the pan, add the sausages, scallions, cilantro, and jalapeño. Stir the egg mixture very slowly with a silicone spatula, scraping from the bottom of the pan, for 3 to 5 minutes, or until the eggs are no longer runny. Meanwhile, heat a griddle pan over medium-high heat. Cook each tortilla on the griddle for 1 minute on each side, or until warmed and softened. Divide the egg mixture among the hot tortillas, and wrap the tortillas around the egg mixture to enclose it completely and form a burrito. Serve with your favorite hot sauce. Excerpted from Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood by Curtis Stone All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
