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 V&B Pizza Platter *. I chose

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

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

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).
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.
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.
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.
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

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

8 Antworten

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.

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

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

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 978-030740874 *

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

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.
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.
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.
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.
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

For all other great Hooroo Curtis! (Goodbye Curtis) recipes visit the I heart cooking clubs site

more Curtis Stone recipes

Corn and Bacon Muffins with Herb Butter

7 Antworten

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

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

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 978-030740874 *

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

to make the muffins:
Preheat the oven to 200°C.
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.
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.
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.
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.
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.
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.
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

For all other great Finishing Touches! recipes visit the I heart cooking clubs site

more Curtis Stone recipes

Orecchiette with Brown Butter, Broccoli, Pine Nuts & Basil

9 Antworten

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

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

Delicous recipe with Orecchiette, Brown Butter, Broccoli, Pine Nuts & Basil

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

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

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.
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.
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.
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.
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

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

more Curtis Stone recipes