Schlagwort-Archive: Curtis Stone

Tomato-Salami Pizza from Curtis Stone

It’s Potluck Week at I heart Cooking Clubs. That means we can choose a dish from any of our other IHCC chefs. I fell in love with the Pizza Passion Series from Villeroy & Boch. So it was a must to make pizza and serve it on the pizza platter *. I chose

Tomato-Salami Pizza from Curtis Stone

Tomato-Salami Pizza from Curtis Stone

and served it on that pizza platter. Special markings on the edge of the platter make dividing pizza into eight even slices easy as pie. I used my for over ten years tried and tested pizza dough recipe from King Arthur Flour**06.10.2019. It works well without any improver, dough flavour or cheese powder. I still have some pizza dough left in the fridge, there will be another pizza this week.

You can’t go wrong with that classic topping of salami, tomato and mozzarella. Just a delicous crisp pizza.

Tomato-Salami Pizza from Curtis Stone

Yield: 2 servings

omato-Salami Pizza from Curtis Stone

Ingredients:

  • 400 grams-ball homemade pizza dough
  • 30 ml extra-virgin olive oil
  • 2 teaspoons finely chopped garlic
  • 45 grams salami, paper-thin slices
  • 220 grams tomato, cut into 5mm-thick rounds
  • 150 grams mozzarella cheese, torn into 5cm pieces
  • Sea salt and freshly ground black pepper

SOURCE

978-0345542526 *

modified by Ulrike Westphal from:
What’s for Dinner?: Delicious Recipes
for a Busy Life
*
ISBN: 978-0345542526
also found on Curtis Stone Website

Instructions

  1. Position an oven rack in the bottom third of the oven. Place a pizza stone on the rack and preheat the oven to 250°C/230°C fan-forced-285°C/265°C fan-forced (as high as possible).
  2. Stretch out dough ball with floured hands, or roll it out on a floured work surface, until it is about 30cm in diameter (the dough does not have to be round). Dust a pizza paddle with flour and place the dough on the paddle.
  3. Working quickly, drizzle and rub 2 tablespoons of the extra-virgin olive oil over the dough. Sprinkle half of the garlic evenly over the dough and gently rub it into the remaining extra-virgin olive oil. Arrange half of the salami and tomato slices in a single layer, overlapping slightly, on the dough, leaving a 2.5cm-wide border around the circumference. Scatter half of the cheese on top. Season with salt and pepper.
  4. Carefully slide the pizza off the paddle and onto the hot pizza stone in the oven. Bake for 8 to 12 minutes, or until the crust is crisp and golden brown on the bottom and the cheese has melted and begun to brown. Transfer the pizza to a cutting board.
  5. Using a pizza cutter or a large knife, cut the pizzas into wedges and serve.

total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 8 – 12 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
PotluckCollage
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site 
 
 

more Curtis Stone recipes
 
 
 

**06.10.2019 https://www.kingarthurflour.com/recipes/refrigerator-dough-for-quick-pizza-recipe now defunct

Roasted eggplant dip with crispy pita chips

For half a year I cook with Curtis Stone and the I heart Cooking Clubs. It’s time to say Goodbye Curtis, next week we welcome our next chef and the cookbook is already waiting.

Goodbye Curtis- Hello Heidi

I started cooking with Curtis and Green Beans with Mozzarella and Mint. I prepared at least 17 recipes from Curtis and we liked it all.

My sons came home and we spent the whole Saturday in the kitchen, preparing Frankfurter Schnitten and

Roasted eggplant dip with crispy pita chips

roasted eggplant dip with crispy pita chips (2)

while we were waiting for their father, who should return from a business trip in Canada. After his arrival we all sat around the kitchen table enjoyed the dish and talked of his adventures.

Roasted eggplant dip with crispy pita chips

Yield: 4 servings

roasted eggplant dip with crispy pita chips (1)

For Roasted eggplant dip with crispy pita chips, the dip and the chips can be made ahead of time. Place them in airtight containers, and store the dip in the refrigeratro for up to 3 day.

Ingredients:

Eggplant Dip

  • 1 kilogram eggplants, I had 3
  • 4 teaspoons plus 1 1/2 tablespoons extra-virgin olive oil
  • 1 head garlic, separated into cloves
  • 2 1/2 tablespoons tahini
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1 1/2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper

Pita Bread

  • 3 pita breads, split horizontally in half
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper

SOURCE

ISBN 978-0307408747 *

modified from Ulrike Westphal inspired by:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood
*
ISBN 978-0307408747 and
Curtis Stone Website

Instructions

  1. For the eggplant dip:
    Preheat the oven to 200°C and preheat a grill pan over high heat. Prick the eggplants all over with a fork and rub the eggplants with 2 teaspoons of the oil. Place the eggplants on the hot grill and cook for 8 minutes, or until charred all over.
  2. Meanwhile, place the garlic cloves on a sheet of foil and drizzle with 2 teaspoons of the olive oil. Fold in the edges of the foil to form a packet.
  3. Place the grilled eggplants and the pouch of garlic on a baking tray and bake for 45 minutes, or until the garlic is tender and golden, and the eggplants are very tender. Remove the eggplants and garlic from the oven, and set aside to cool. Reduce the oven temperature to 180°C.
  4. Remove and discard the skin from the eggplants and garlic. Cut the eggplants in half lengthwise and remove the seeds. Chop the eggplant pulp and garlic to form a coarse puree, and place in a large bowl. Stir in the tahini, parsley, lemon juice, and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper to taste.
  5. For the pita chips:
    Cut each pita half into wedges and arrange the wedges evenly over 2 large baking trays.Brush the pita wedges with the olive oil, and sprinkle with the parsley and with salt and pepper to taste. Bake for 12 minutes, or until the pita wedges are crisp and golden. Let the chips cool, and serve with the eggplant dip.

total time: 2 h
preparation time: 40 minutes
cooking/baking time: 1 h 5 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hooroo Curtis! (Goodbye Curtis)
 
 
 
 
For all other great Hooroo Curtis! (Goodbye Curtis) recipes visit the I heart cooking clubs site
 
 
 
 

Corn and Bacon Muffins with Herb Butter

Since my younger son is of age I work fulltime. I hardly find the time to cook during the week, even less to blog about it. After 10 years of blogging I have a large collection of tried and tested recipes. The I♥CC helps me to blog at least once a week a new recipe. This week including some special finishing touches

Corn and Bacon Muffins with Herb Butter

Corn and Bacon Muffins with Herb Butter

The herb butter gives the muffins the special finishing touch melting into the warm muffins. They also taste the next day after reheating in the oven for a lunch at work.

Corn and Bacon Muffins with Herb Butter

Yield:12 muffins

Corn and Bacon Muffins with Herb Butter (2)

Corn and Bacon Muffins with Herb Butter. They are the perfect grab-and-go breakfast, easy lunch and fast snack. Served warm, with herb butter they are just heaven

Ingredients:

  • 360 grams streaky bacon, coarsely chopped
  • 310 grams all-purpose flour
  • 8 grams baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 280 ml milk
  • 3 eggs, size M
  • 100 – 125 grams sharp cheddar cheese, grated
  • 165 grams corn kernels, from 1 cob, I used frozen
  • 5 tablespoons chives, coarsely chopped

Herb Butter

  • 125 grams butter, softened, in Germany it’s usually unsalted
  • 3 teaspoons fresh chives, chopped
  • 3 teaspoons parsley, chopped
  • sea salt
  • black pepper, freshly ground

SOURCE

ISBN 978-0307408747 *

modified from Ulrike Westphal inspired by:
Relaxed Cooking with Curtis Stone:
Recipes to Put You in My Favorite Mood
*
ISBN 978-0307408747 and
Curtis Stone Website

Instructions

  1. to make the muffins:
    Preheat the oven to 200°C.
  2. In a large heavy sauté pan, cook the bacon over medium heat for about 8 minutes, or until the bacon is brown and crisp. Using a slotted spoon, transfer the bacon to paper towels. Reserve the bacon drippings.
  3. Brush a 12-hole medium muffin tin generously with some of the bacon drippings from the pan, and set aside 80 ml = 70 grams of the remaining bacon pan drippings to cool slightly.
  4. In a large bowl, whisk the flour, salt, and cayenne pepper to blend. In another large bowl, whisk the milk, eggs, and reserved bacon pan drippings to blend, then stir in the bacon, 75 grams cheese, the corn kernels, and the chives. Stir the milk mixture into the flour mixture just until blended.
  5. Spoon the batter into the prepared muffin tin, dividing equally and mounding generously. Sprinkle the tops of the muffins with the remaining cheese.
    Bake for about 18 – 20 minutes, or until the muffins are golden and a tester inserted into the center of the muffins comes out clean. Cool slightly.
  6. to make the herb butter while baking:
    In a medium bowl, mix the butter, chives, and parsley to blend. Season to taste with salt and pepper.
  7. to serve:
    Run a small sharp knife around the muffins to loosen them from the pan then remove the muffins and serve warm with the herb butter.
  8. Spread the butter over waxed paper or baking paper and roll it into a small log and refrigerate until set. Alternatively, you could serve the butter immediately.

total time: 1 h
preparation time: 20 minutes
cooking/baking time: 26 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Finishing Touches!
 
 
 
For all other great Finishing Touches! recipes visit the I heart cooking clubs site 
 
 

more Curtis Stone recipes
 
 
 

more savoury muffins at Küchenlatein:

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer

This was a weird summer, some days it felt like autumn and then it was high summer. This

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer

from Curtis Stone needs some oven heat and I prepared it when the sky was grey the whole morning and cold outside. I am a lazy person and boiled the egg instead of poaching and I didn’t remove the crust from the baguette. In the afternoon the sky cleared up and we could enjoy the sun and the salad for supper on the terrace.

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer

Yield: 4 servings

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer Collage

Caesar Salad with Eggs, Crispy Prosciutto, and Parmesan Wafer is perfect for lunch or a light dinner

Ingredients:

Prosciutto and Parmesan Wafer:

  • 4 thin slices prosciutto
  • 60 to 90 grams Parmesan cheese, grated; Ulrike: 75 grams

Croutons:

  • 1 baguette; about 330 grams
  • 45 grams butter
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • black pepper, freshly ground

Caesar Dressing:

  • 1 garlic clove, peeled
  • 2 anchovy fillets
  • 60 ml fresh lemon juice
  • 1 large egg yolk; Ulrike I the whole egg
  • 30 grams Parmesan cheese, finely grated
  • 3 teaspoons Dijon mustard*
  • 120 ml extra-virgin olive oil
  • 60 ml grapeseed oil
  • 3 teaspoons water, optional

Eggs and Lettuce:

  • 60 ml white wine vinegar; I just boiled the eggs
  • 4 large eggs
  • 2 hearts romaine lettuce, torn into bite-size pieces, chilled

SOURCE

modified from Ulrike Westphal inspired by:
Curtis Stone Website

Instructions

  1. To prepare the prosciutto and Parmesan wafers:
    Preheat the oven to 190°C. Line 2 large baking trays with silicone baking mats or baking paper.
  2. Mound the Parmesan cheese over 1 large baking tray and spread to form a thin oval shape. Lay the prosciutto slices over the second baking sheet. Bake the cheese until it is golden, about 10 minutes. Bake the prosciutto until it is golden brown and crispy, about 10 minutes.
  3. Transfer the prosciutto to a plate lined with paper towels. Cool the prosciutto and Parmesan wafer completely (the prosciutto and wafer will continue to crisp as they cool).
  4. To prepare the croutons:
    Using a serrated knife, remove the crust from the baguette, then tear the bread into bite-size pieces.
  5. In a large heavy ovenproof sauté pan, melt the butter with the olive oil over medium heat. Add the bread pieces and toss to coat. Season to taste with salt and pepper.
  6. Transfer the pan to the oven and bake the croutons until they are golden brown and crisp on the outside but still slightly soft in the center, tossing occasionally, about 12 minutes. Alternatively, the croutons can be transferred to a baking tray and baked. Set aside to cool.
  7. To make the dressing:
    In a food processor, finely chop the garlic, anchovy fillets, lemon juice, and egg yolk. Add the Parmesan cheese and mustard and blend well. With the processor on, slowly drizzle in the olive oil and the grapeseed oil until the dressing is thick and creamy. Season to taste with salt and pepper. If necessary, add enough water to thin the dressing to the desired consistency.
  8. To poach the eggs:
    Bring a large deep saucepan of water to a simmer over medium-high heat and boil the eggs about 5 minutes.Stir in the vinegar and a pinch of salt. Crack 1 egg into a small bowl or cup and then gently transfer the egg to the simmering water. Repeat with the remaining 3 eggs. Reduce the heat to medium so that the water simmers gently. Poach the eggs until the whites are set but the yolks are still creamy, about 3 minutes.
  9. Using a slotted spoon, gently remove the eggs from the simmering water and set them on a paper towel or on an end piece of bread to absorb the excess water. Peel eggs and quarter.
  10. To serve:
    In a large bowl, toss the lettuce with enough dressing to coat. Season to taste with salt and pepper. Transfer the lettuce to a large shallow serving bowl or divide the lettuce among 4 plates. Scatter the croutons over the lettuce.
  11. Top with the prosciutto, then the Parmesan wafer (breaking it apart for individual servings), and lastly, the poached eggs. Sprinkle with freshly ground black pepper and serve.

total time: 1,5 h
preparation time: 35 minutes
cooking/baking time: 35 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Potluck Week!
 
 
For all other great August Potluck! recipes visit the I heart cooking clubs site 
 
 

more Curtis Stone recipes
 
 
 

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Yes, today I was sweating in my kitchen, it’s muggy and we are expecting a thunderstorm. For lunch I prepared Curtis Stone’s

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

in less than 30 minutes. And here is the recipe for that express meal.

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

Yield: 2 – 3 servings

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil Collage

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil is a delicous recipe and an express meal that serves 2 – 3

Ingredients:

  • 1 head broccoli, about 500 grams, cut in florets with 1-inch stems
  • 250 grams orecchiette; I uses these *
  • 60 grams butter
  • fresh basil leaves, coarsely chopped, about 6 grams
  • 35 grams pine nuts, toasted
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper
  • Extra-virgin olive oil, for serving

SOURCE

978-0345542526 *

modified by Ulrike Westphal from:
What’s for Dinner?: Delicious Recipes
for a Busy Life
*
ISBN: 978-0345542526
also found on Curtis Stone Website

Instructions

  1. ring a large pot of salted water to a boil over high heat. Meanwhile blanch the broccoli for about 2 minutes in the steamer. Drain it well, and transfer to a rimmed baking sheet. Set aside.
  2. Add the orecchiette to the boiling waterand cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette.
  3. Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
  4. Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
  5. Divide the pasta among two pasta plates, drizzle with olive oil, and serve

total time: less than 30 minutes
preparation time: 5 minutes
cooking/baking time: 15 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Express Meals: 30 Minutes or Less!
 
 
 
For all other great Express Meals: 30 Minutes or Less! recipes visit the I heart cooking clubs site 
 

 
 
 
more Curtis Stone recipes
more recipes and entries in English