Schlagwort-Archive: Curtis Stone

Ham and Cheese Sandwiches with Apricots

7 Antworten

This week’s slogan at I♥CC is On the Barbie! To tell the truth, I am not a huge fan of BBQ. I enjoy it, if I am invited. At home I use preferably the grill function and/or the grill pan. Our sons returned home and when the question came to what’s for lunch they craved sandwiches. We decided to prepare grilled

Ham and Cheese Sandwiches with Apricots

Ham and Cheese Sandwiches with Apricots (1)

Fortunately we found some flavourful apricots on the farmers market for this really delicious sandwich. And fuss with charcoal …

Ham and Cheese Sandwiches with Apricots

Yield: 4 servings

Ham and Cheese Sandwiches with Apricots (2)

Ham and Cheese Sandwiches with Apricots get a sweet twist from Apricot

Ingredients:

  • 80 ml olive oil, I used rapeseed oil
  • 1 clove garlic
  • 1 large sprig rosemary
  • 4 apricots, halved, pitted
  • 1/2 red onion, cut into 1/2-in.-thick rounds
  • 1 French loaf, halved crosswise
  • 2 tbsp. Creole mustard
  • 120 grams cooked ham in slices
  • 120 grams mozzarella cheese, grated
  • 120 grams cheddar cheese, grated, I used Dorset Drum *
  • 1 1/2 cups baby spinach leaves, about 45 grams; I used rucola

SOURCE

inspired by:
Curtis Stone at WinnDixie Recipes

Instructions

  1. Preheat grill over medium heat. In a small saucepan, combine oil, garlic, and rosemary and heat on grill for about 5 minutes, or until fragrant. Remove from heat and season with salt and pepper.
  2. Coat apricots and onions with 2 tbs. rosemary oil. Grill onions, flipping once, for about 8 minutes, or until grill marks form and onions soften. Grill apricots, cut side down, for about 6 minutes, or until grill marks form and flesh softens. Transfer onions and apricots to a cutting board. Coarsely chop onions and slice apricots into wedges.
  3. Using a serrated knife, halve bread pieces horizontally. Brush cut sides of bread with 2 tbs. rosemary oil and season with salt and pepper. Grill bread, cut side down, rotating but not turning over, for about 3 minutes, or until golden. Remove from grill and turn off 1 burner.
  4. Stir mustard into remaining rosemary oil and brush over bread bottoms. Top with ham, onions, and apricots. Scatter cheeses over bread tops.
  5. Place bread over unlit side of grill. Close hood and cook for about 6 minutes, or until cheeses melt and bread is toasty. Transfer to a cutting board. Scatter spinach over bread bottoms. Cover with bread tops, cheese side down.
  6. Using a serrated knife, cut sandwiches in half and serve immediately.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 25 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
On the Barbie!
 
 
 
 
For all other great On the Barbie! recipes visit the I heart cooking clubs site
 
 
 
 
 
more recipes from Curtis Stone
more recipes in English

Penne with spicy broccoli sauce

12 Antworten

It’s potluck week at I♥CC! It’s a chance to make any Curtis Stone recipe, or any recipe from one of the previous IHCC chefs. I go on with Curtis Stone following the slogan: Pasta always works. I serve

Penne with spicy broccoli sauce

Penne with spicy broccoli sauce

A delicous and easy dish with only a few ingredients.

Penne with spicy broccoli sauce

Yield: 2 servings

Penne with spicy broccoli sauce Collage

Penne with spicy broccoli sauce shows that “Pasta always works”, even with broccoli

Ingredients:

  • 1 head broccoli, about 400 grams, cut into florets
  • 175 grams penne rigate, I used De Cecco*
  • 3 tablespoons olive oil, divided
  • 1 garlic clove, finely chopped
  • 1 chilli, finely chopped
  • 1 anchovy fillets, finely chopped
  • 1/2 lemon, juiced
  • 30 grams Parmesan cheese, finely grated plus more for garnish

SOURCE

inspired by:
Curtis Stone at http://www.taste.com.au/recipes/39907/penne-with-spicy-broccoli-sauce/

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. Cook the broccoli in the boiling water for about 5 minutes, or until it is completely tender. Using a slotted spoon, transfer the broccoli to the ice water and cool completely. Drain, pat dry, and coarsely chop the broccoli .
  2. Add the penne to the same pot of boiling water and cook, stirring often, for about 12 minutes, or until it is tender but still firm to the bite. Drain, reserving 4 tablespoons of the pasta water. Return the drained pasta to the dry pot and set aside.
  3. Meanwhile, heat a large heavy frying pan over medium-high heat. Add 2 tbsp. of the oil, then add the garlic, chilli, and anchovy. Cook for about 1 minute, or until the garlic is toasted. Add the broccoli and cook, stirring, for about 3 minutes, or until it is warm and beginning to release its liquid. Stir in 1/2 tablespoon of the lemon juice.
  4. To the pasta, add the broccoli mixture, 3 tbsp. of the cheese, and the remaining tablespoon oil. Toss to combine and season to taste with salt and more lemon juice. Add enough of the reserved pasta water to moisten as desired. Divide among 2 bowls, garnish with more cheese, and serve penne with spicy broccoli sauce

total time: 30 minutes
preparation time: 10 minutes
cooking/baking time: 15 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
June Potluck
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site 
 
 
 
 
more recipes from Curtis Stone (click)
more recipes and entries in English

Easy Asparagus Omelet

13 Antworten

This week I♥CC is looking for a Curtis Stone dish featuring or including local and/or seasonal ingredients that are grown/produced in our area. At least it is asparagus season in Northern Germany. The

Easy Asparagus Omelet

©easy asparagus omelet

is local, seasonal and delicious. Nammi from Chillies and Lime chose this recipe for April Potluck 19.12.2023 ** and Margaret from Tea and Scones welcomed Curtis Stone with it. It’s a must to prepare it again.

Although Germans are fond of white asparagus I prefer green, because it’s more tasteful than those modern white asparagus varieties.

Easy Asparagus Omelet

Yield: 2 servings

Easy Asparagus Omelet Collage

This is a delicious omelet, which is quick and easy to make. Sauteed asparagus cooked in an omelette

Ingredients:

  • 15 thin asparagus spears, tough ends trimmed, Ulrike: 400 gram
  • 1/2 teaspoon olive oil
  • 6 eggs, size M
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 teaspoons unsalted butter
  • 30 grams Fontina or Gouda cheese, shaved into thin slices Ulrike: I used grated Parmesan

SOURCE

978-0345542526 *

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

Instructions

  1. Cut the asparagus tips into 7.5 cm lengths then cut the remaining asparagus stalks on a slight diagonal into 1/2 cm-thick slices. In a small bowl, toss the asparagus tips with the oil to coat. In a large bowl, whisk the eggs, salt, and pepper to blend well.
  2. In a 22 cm-diameter nonstick ovenproof sauté pan over medium heat, melt the butter, swirling the pan to coat it with the butter. Add the asparagus slices and sauté 1 minute. Add the eggs and gently stir with a silicone spatula to lift the cooked egg off the bottom of the skillet and stir it into the uncooked portion (be careful not to over stir the omelet). As the omelet begins to set, have one last gentle stir then lay the cheese slices and asparagus tips over the omelet.
  3. Place the pan under the grill and cook for about 1 minute, or until the omelet is set on top and the cheese melts. Using a silicone spatula, loosen the omelet from the pan and slide it onto a platter. Cut the omelet into wedges and serve.
  4. To make it easier to shave the cheese, place it in the freezer for 30 minutes before slicing it.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 10 minutes

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

For more asparagus recipes click here

** 19.12.2023 https://chilliesandlime.blogspot.com/2016/04/asparagus-omelette-curtis-stone-recipe.htm noch im Webarchiv abrufbar