Cooking with Curtis – Season 1 Recipes

Pavlova with Peaches and Plums 

Plating: individual plates 

Serves: 8 

Prep Time: 35 minutes, plus cooling time 

Cook Time: 2 hours 

6 large egg whites, room temperature 

1 3/4 cups sugar 

1 tsp distilled white vinegar 

1/2 tsp vanilla extract 

1/4 tsp sea salt flakes 

2 tbs plus 2 tsp cornstarch  

Topping: 

2 peaches, pitted, thinly sliced 

2 plums, pitted, thinly sliced 

1/4 cup sugar 

1 lemon, zested 

1 tsp fresh thyme leaves 

1 1/2 cups heavy cream, whipped to soft peaks 

1. Position rack in center of oven and to 300°F. Line sheet pan with baking paper.  

2. In bowl of stand mixer fitted with whisk attachment, beat egg whites until foamy. Gradually add sugar, beating on medium-high speed 10 minutes, or until firm glossy peaks form. Beat in vinegar, vanilla, and salt. Sift cornstarch over meringue and gently fold in.  

3. Using large spoon, spoon 8 large dollops of meringue onto prepared tray. Using offset spatula, gently spread meringue into even layer.  

4. Place meringue in oven, immediately reduce temperature to 225°F and bake 1 hour, or until meringue is crisp on outside but still has marshmallow-like center and puffs ever so slightly. Turn off oven, prop oven door open with wooden spoon, and leave meringue in oven 30 minutes, then remove from oven and cool completely.  

5. In large bowl, toss peaches, plums, sugar, lemon zest, and thyme to combine. Let stand at room temperature, tossing occasionally, for 30 mins, or until juices form. 

6. Transfer meringues to plates plates, top with whipped cream then fruit, and serve. 

Pan-Roasted Quail with Marsala Sauce

Serves: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Quail:

2 quails, halved

6 tbs unsalted butter, at room temperature

1 garlic clove, finely chopped

1 lemon, zested

1 tbs fresh thyme leaves, finely chopped

2 tsp fresh rosemary leaves, finely chopped

2 tsp fresh sage leaves, finely chopped

Marsala Sauce:

2 tsp olive oil

2 tbs unsalted butter

5 oz mixed mushrooms (such as sliced cremini, sliced oyster, shimeji, stemmed and sliced shiitake)

1/4 cup dry Marsala

1/2 cup chicken stock

1/3 cup heavy cream

2 tbs thinly sliced fresh chives

Sautéed Spigarello (see recipe), for serving

To cook quail:

1. Preheat oven to 425°F convection (450°F non-convection). Place rack on sheet pan.

2. In small bowl, mix butter, garlic, lemon zest, thyme, rosemary, and sage with 1 tsp salt and 1/4 tsp freshly ground black pepper.

3. Preheat grill pan over medium-high heat. Season quail halves all over with salt and lay quail halves skin side down in hot pan. Weigh quail down with meat press. Grill for about 3 minutes. Remove meat press and dab some herb butter over quail. Continue cooking for about 3 minutes, or until quail is golden brown on bottom. Turn quail halves over and dab more herb butter over quail. Continue cooking for about 5 minutes, or until golden brown on the bottom, basting with melted herb butter.

4. Transfer quail halves to rack on sheet pan. Spoon melted butter from grill pan over quail halves and roast in oven for about 5 minutes, or until instant-read thermometer inserted into thickest part of breast registers 150°F. Rest 5 minutes before serving.

Meanwhile, to make Marsala sauce:

5. In large frypan over medium-high heat, heat oil. Add butter to melt and then add mushrooms. Cook, tossing frequently, for 3 minutes, or until mushrooms are golden brown and tender. Add Marsala and cook, stirring frequently, until Marsala has reduced to a glaze.

6. Add chicken stock and cream, and bring to a simmer. Simmer mixture for 2 minutes, or until sauce has thickened slightly. Season Marsala sauce with salt and pepper. Remove pan from heat and stir in chives.

To serve:

7. Spoon mushrooms and sauce onto two plates. Top each plate with two quail halves and serve with spigarello.

Sautéed Spigarello

Serves: 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients

2 tbs olive oil

1 shallot, finely chopped

3 garlic cloves, finely chopped

6 cups spigarello or baby kale leaves

1 lemon, zested, juiced

Method

1. In large frypan over medium-high heat, heat oil. Stir in shallots and garlic and sauté until fragrant. Add spigarello and sauté just until beginning to wilt, about 3 minutes. Toss with lemon zest and juice. Season with salt and pepper. Transfer to bowl and serve.

Pan-Roasted Quail with Marsala Sauce

Serves: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Quail:

2 quails, halved

6 tbs unsalted butter, at room temperature

1 garlic clove, finely chopped

1 lemon, zested

1 tbs fresh thyme leaves, finely chopped

2 tsp fresh rosemary leaves, finely chopped

2 tsp fresh sage leaves, finely chopped

Marsala Sauce:

2 tsp olive oil

2 tbs unsalted butter

5 oz mixed mushrooms (such as sliced cremini, sliced oyster, shimeji, stemmed and sliced shiitake)

1/4 cup dry Marsala

1/2 cup chicken stock

1/3 cup heavy cream

2 tbs thinly sliced fresh chives

Sautéed Spigarello (see recipe), for serving

To cook quail:

1. Preheat oven to 425°F convection (450°F non-convection). Place rack on sheet pan.

2. In small bowl, mix butter, garlic, lemon zest, thyme, rosemary, and sage with 1 tsp salt and 1/4 tsp freshly ground black pepper.

3. Preheat grill pan over medium-high heat. Season quail halves all over with salt and lay quail halves skin side down in hot pan. Weigh quail down with meat press. Grill for about 3 minutes. Remove meat press and dab some herb butter over quail. Continue cooking for about 3 minutes, or until quail is golden brown on bottom. Turn quail halves over and dab more herb butter over quail. Continue cooking for about 5 minutes, or until golden brown on the bottom, basting with melted herb butter.

4. Transfer quail halves to rack on sheet pan. Spoon melted butter from grill pan over quail halves and roast in oven for about 5 minutes, or until instant-read thermometer inserted into thickest part of breast registers 150°F. Rest 5 minutes before serving.

5. In large frypan over medium-high heat, heat oil. Add butter to melt and then add mushrooms. Cook, tossing frequently, for 3 minutes, or until mushrooms are golden brown and tender. Add Marsala and cook, stirring frequently, until Marsala has reduced to a glaze.

6. Add chicken stock and cream, and bring to a simmer. Simmer mixture for 2 minutes, or until sauce has thickened slightly. Season Marsala sauce with salt and pepper. Remove pan from heat and stir in chives.

To serve:

7. Spoon mushrooms and sauce onto two plates. Top each plate with two quail halves and serve with spigarello.

Strawberry Rippled Ice Cream with Candied Almonds

Serves: 6 to 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1 1/4 lb fresh ripe strawberries, thinly sliced, divided

2/3 cup sugar, divided

1 tbs fresh lemon juice

1 1/2 quarts vanilla ice cream

1/2 cup sliced almonds, toasted

1. In large skillet over medium heat, bring 12 oz strawberries, 1/3 cup sugar, and lemon juice to a simmer, stirring frequently, for about 8 minutes, or until it thickens. Transfer mixture to a shallow container and refrigerate until cold.

2. Spoon one-third of ice cream into loaf pan, forming layer to nearly cover bottom of pan (layer does not have to be perfect). Dollop half of cold strawberry mixture over. Top with another layer of ice cream. Repeat layering. Freeze for about 1 hour, or until firm.

3. Meanwhile, in large heavy saucepan over medium-high heat, cook 1/3 cup sugar without stirring for about 5 minutes, or until sugar has melted and turned deep golden brown. Swirl pan occasionally to cook sugar evenly. Stir in almonds and a pinch of salt to coat. Pour almond mixture, in a single layer, onto sheet pan. Once cool, break up into small clusters and reserve in airtight container.

4. Scoop ice cream into chilled bowls and top with remaining sliced strawberries and candied almonds.

Farmer’s Market Salad with Basil Vinaigrette

Serves: 2

Prep Time: 15 minutes

Cook Time: 2 minutes

3 1/2 oz picked basil leaves

10 oz olive oil

Basil Vinaigrette:

1/4 cup fresh lemon juice

1 clove garlic, finely grated

1 tbs thinly sliced fresh flat-leaf parsley

Salad:

6 oz mixed greens

2 each Thumbelina carrots, peeled, shaved on mandoline

1 fennel bulb, core removed, shaved on mandoline

1 watermelon radish, shaved on mandoline

2 tbs toasted pistachios, chopped

To make basil oil:

1. Place basil leaves in high-speed blender. In small saucepan over medium heat, heat oil to 270°F. Pour hot oil over basil, cover blender, and blend on high speed for 1 minute. Strain basil oil through cheesecloth-lined strainer into bowl. Transfer basil oil to refrigerator to chill.

To make basil vinaigrette:

2. In medium bowl, whisk lemon juice, garlic, and 3/4 cup basil oil (reserve any remaining basil oil for other uses). Stir in parsley and season with salt and pepper.

To assemble salad and serve:

3. Place mixed greens in mixing bowl. Add some shaved carrots, fennel, and radishes. Drizzle some vinaigrette over salad and toss to coat. Place salad onto serving platter and sprinkle with pistachios. Top with remaining shaved vegetables and drizzle with more vinaigrette. Serve with remaining dressing on side.

Spaghetti Carbonara with Smoked Mushrooms

Servings: 2 (as main course) or 4 (as starter course)

Prep Time: 40 minutes

Cook Time: 45 minutes

14 oz (400g) fine semolina flour, plus more for dusting

3.5 oz (100g) all-purpose flour

200g water

2 tbs canola oil

1 tbs brown sugar

1 tbs maple syrup

1 tbs soy sauce

8 oz king trumpet mushrooms, sliced lengthwise into 1/8-inch-thick planks

1/4 cup wood chips (such as apple wood)

10 oz fresh spaghetti

1/2 cup finely grated Parmesan cheese

1/2 cup finely grated Pecorino cheese

4 large egg yolks

2 tbs butter

2 tsp finely chopped garlic

2 tsp finely chopped shallots

2 tsp finely chopped fresh flat-leaf parsley

1. Place thick spaghetti disc on Pasta Maker. Add both flours to mixing chamber of pasta maker. Select Double Batch Mode (2) and press START button. Allow flours to mix 5 seconds. With pasta maker running, slowly pour water in a steady stream through water inlet and allow pasta maker to mix dough until time elapses (4 minutes).

2. Press START button to extrude pasta dough. Use pasta cutter to cut pasta to desired lengths as it extrudes, dusting with semolina flour as needed to keep strands from sticking together. Lay pasta over sheet pan.

3. In small bowl, whisk oil, sugar, maple syrup, soy sauce, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until sugar dissolves. Arrange sliced mushrooms on another sheet pan and brush both sides with oil-maple mixture. Transfer mushrooms to smoker racks.

4. Add wood chips to heating element of electric smoker. Place drip tray, then racks with mushrooms in smoker. Cover and hot smoke mushrooms at 300°F for 35 to 40 minutes, or until mushrooms are browned and have reduced in size by about half. Transfer to sheet pan to cool. Slice smoked mushrooms crosswise into 1/4-inch-thick batons.

5. Bring large pot of heavily salted water to a boil over high heat. Add 10 oz spaghetti and cook, stirring occasionally, for 2 to 3, or until al dente.

6. Meanwhile, in medium bowl, whisk Parmesan cheese, Pecorino cheese, and egg yolks to blend. Season with freshly ground black pepper.

7. Heat large frypan over medium heat. Add butter and sliced smoked mushrooms and sauté for 4 minutes, or until beginning to crisp. Add garlic and shallots and cook 1 minute longer, or until just tender. Using tongs or pasta spoon, transfer spaghetti to mushroom mixture. Reduce heat to low.

8. Whisk 1/4 cup pasta water into cheese-yolk mixture to blend. Add cheese-yolk mixture to spaghetti and toss for 1 minute, or until sauce just cooks through and coats pasta thinly (do not boil). Toss with parsley and season with salt and pepper. Divide pasta among plates and serve.

Banoffee Pie Parfaits

Serves: 4

Prep Time: 1 hour and 30 minutes

Cook Time: 20 minutes

Pastry Cream:

1 cup heavy cream

1 cup whole milk

1 vanilla bean, split and scraped

1/3 cup sugar

4 large egg yolks

2 tbs cornstarch

3 tbs unsalted butter, cubed

Graham Cracker Streusel

3 3/4 oz graham crackers, halved

4 tbs unsalted butter, melted

2 tbs sugar

Pinch of salt

Toffee Sauce:

2 cups sugar

2/3 cup heavy cream

8 tbs (1 stick) butter

1 tsp sea salt

Whipped Mascarpone Cream:

1 cup mascarpone cheese, chilled

1 1/2 cups heavy cream

1/4 cup powdered sugar, sifted

2 bananas, diced

To make pastry cream:

1. In medium heavy saucepan, bring cream, milk, vanilla bean and seeds to simmer over medium heat, stirring occasionally. Meanwhile, in large bowl, whisk sugar, yolks, and 1/2 tsp kosher salt for 3 minutes, or until very pale and light. Whisk cornstarch into yolk mixture then gradually whisk in simmering milk mixture.

2. Return mixture to saucepan. Whisk custard constantly over medium-low heat for 3 minutes, or until few bubbles burst on surface and custard is thick and glossy. Remove from heat and whisk in butter until well blended.

3. Strain custard through fine mesh sieve into shallow container. Quickly cover with plastic wrap, pressing directly onto surface, and chill at least 2 hours, or until cold and set.

To make graham cracker streusel:

4. Preheat oven to 325°F.

5. In food processer, pulse graham crackers to mostly fine consistency. Transfer crumbs to large bowl.

6. Stir melted butter, sugar, and salt into crumbs. Spread streusel over sheet pan and bake 10 to 12 minutes, tossing occasionally, or until golden and crisp. Let cool completely.

To make toffee sauce:

7. In large heavy saucepan over medium-high heat, cook sugar without stirring for about 5 minutes, or until sugar has melted and turned deep golden brown. Swirl pan occasionally to cook sugar evenly. Add cream and butter. Reduce heat to medium and simmer 5 minutes to blend flavors. Stir in salt. Remove from heat. Cool and transfer to refrigerator.

To assemble parfaits:

8. In medium bowl, using immersion blender with whisk attachment, beat mascarpone, cream, and sugar in a large bowl until thick and very soft billowy peaks form. Keep chilled until ready to use.

9. Layer pastry cream, toffee sauce, diced bananas and streusel in jars. Top with whipped mascarpone cream and a sprinkle of streusel. Chill until needed. Drizzle more toffee sauce over just before serving.

Shrimp Tostadas with Mango Salsa and Guacamole

Serves: 4

Prep Time: 20 minutes

Cook Time: 6 minutes

Ingredients

Tostadas:

6 corn tortillas

Vegetable oil, as needed

Mango Salsa:

1/4 cup fresh grapefruit juice

1/4 cup fresh orange juice

2 tbs fresh lime juice

1 cup finely diced ripe mango

1/4 cup finely diced red onion

1/2 red fresno chile, finely chopped

1 tbs finely chopped fresh cilantro

16 cooked medium shrimp, peeled, diced

Guacamole:

3 firm but ripe Hass avocados, halved, pitted, peeled, cut into 1/2-inch pieces

3 tbs finely chopped fresh cilantro, plus leaves for serving

2 tbs fresh lime juice

1/2 red or green jalapeño pepper, seeded, finely chopped

1 garlic clove, finely chopped

Lime wedges, for serving

Hot sauce, for serving

Method

To make tostadas:

1. Using 2 1/2-inch round biscuit cutter, cut 3 mini tortillas from each tortilla.

2. In large saucepan, heat 3 inches vegetable oil over medium-high heat to 340°F. Working in batches, add mini tortillas to oil and cook, turning as needed, until golden on both sides, about 2 minutes. Transfer tostada shells to rack set over sheet pan to drain and sprinkle with salt.

To make shrimp in mango salsa:

3. In large bowl, toss together grapefruit juice, orange juice, lime juice, mango, red onion, fresno chile, cilantro and shrimp. Season with salt and set aside to marinate for 15 minutes.

To make guacamole and serve:

4. In large bowl, gently fold avocados, cilantro, lime juice, jalapeños, and garlic together. Season with salt.

5. To serve, spread some guacamole over tostada shells. Top with mango-shrimp mixture. Serve with lime wedges and hot sauce.

Beef Tartare with Cured Egg Yolks

Serves: 4

Prep Time: 20 minutes, plus at least 5 1/2 days curing and dehydrating time

Cook Time: 0 minutes

Make-Ahead: Sauce can be made up to 1 day ahead, covered and refrigerated.

Cured Egg Yolks:

1 cup kosher salt

1 tbs fennel seeds, toasted, ground

2 large egg yolks

Tartare:

2 1/2 tbs ketchup

2 tbs Dijon mustard

2 large egg yolks

2 cornichons, finely chopped

1 tbs finely chopped shallots

2 tsp Sriracha

1 1/2 tsp drained capers, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

12 oz beef tenderloin, fat and sinew removed, finely diced, chilled

2 tbs micro basil

Grilled bread, for serving

To cure egg yolks:

1. In small bowl, mix salt and fennel. In another small bowl, evenly spread half of fennel salt. Make 2 indentations in salt and place yolks inside, being careful to not pierce yolks. Cover eggs with remaining fennel salt. Cover bowl and leave to cure in refrigerator for 5 days.

2. Remove yolks from salt and carefully rinse under gentle stream of cold running water, ensuring that any white spots are removed.

3. Place cured yolks on dehydrator tray and in 150°F dehydrator for 3 hours or until yolks are completely dry to touch. Alternatively, place cured yolks in 150°F oven for 4 to 5 hours, or until completely dry.

To make tartare:

4. In small bowl, stir to combine ketchup, mustard, yolks, cornichons, shallots, sriracha, capers, salt, and pepper. Add beef and gently stir to combine. Season with salt and pepper.

To serve:

5. Divide tartare mixture among 4 small plates and using rasp grater, grate cured yolks over tartare. Garnish with micro basil and serve with grilled bread.

Coconut Panna Cotta with Passionfruit-Mezcal Sorbet

Plating: coupe glass

Serves: 4

Prep Time: 15 minutes, plus setting time

Cook Time: 2 minutes

Make-Ahead: Panna cotta can be made up to 2 days ahead, covered and refrigerated. Sorbet can be made up to 5 days ahead, covered in freezer.

Panna Cotta:

2 cups coconut milk

1 tsp. unflavored gelatin powder

3 tbs sugar

Passionfruit Tequila Sorbet (CS Blender)

500g frozen mango cubes

100g strained passionfruit juice

50g coconut water

50g Mezcal

1 tbs agave

To Serve:

Lime, for zesting

Micro mint, for serving

Method

To make panna cotta:

1. In small bowl, sprinkle gelatin over 1/2 cup milk and stir to blend. Let stand 15 minutes to soften gelatin.

2. In small saucepan over medium heat, bring 1 cup milk and sugar to simmer, stirring until sugar dissolves. Remove from heat. Transfer milk-sugar mixture to blender and add milk-gelatin mixture and remaining 1/2 cup milk. Blend 30 seconds and strain.

3. Ladle strained mixture into four stemmed dessert coupes or bowls. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.

Meanwhile, to make sorbet:

4. In high speed blender, blend all ingredients on high speed for about 30 seconds, or until smooth. Transfer to bowl and transfer to freezer for 1 hour .

To serve:

5. Scoop passionfruit sorbet over panna cotta. Spoon passionfruit pulp over panna cotta and top with fresh lime zest and micro mint. Serve immediately.

Ratatouille

Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

1 small eggplant, unpeeled, cut into 1/2-inch pieces

2 tbs olive oil

2 large shallots, cut into 1/2-inch pieces

3 garlic cloves, finely chopped

1/2 cup diced (1/2-inch) red bell pepper

1/4 cup dry red wine


3 ripe plum tomatoes, cut into 1/2-inch pieces

1 yellow summer squash, cut into 1/2-inch pieces

1 zucchini, cut into 1/2-inch pieces


1 tbs thinly sliced fresh basil leaves

1. In small bowl, toss eggplant with 1/4 tsp kosher salt. Leave at room temperature, tossing occasionally. After 10 minutes, pour off any liquid that accumulates.

2. Heat medium sauté pan over medium heat. Add oil, then add shallots and garlic and cook, stirring often, for 2 minutes, or until tender. Add bell peppers and cook, stirring occasionally, for 3 minutes, or until bell peppers have slightly softened.

3. Add drained eggplant and cook, stirring occasionally, for 5 minutes, or until eggplant is beginning to caramelize.

4. Add wine and tomatoes and cook, stirring occasionally, for 8 minutes, or until tomatoes have broken down into a coarse sauce.

5. Stir in summer squash and zucchini and cook, stirring occasionally, for 5 minutes, or until zucchini and squash are just tender. Season generously with salt and pepper. Stir in basil and serve.

Saffron Rice:

Melted butter, for brushing

1 cup jasmine rice

1 1/4 cups water

1 tbs extra-virgin olive oil

1 tsp kosher salt

1 pinch saffron threads, crumbled

Tapenade Dressing:

1/3 cup extra-virgin olive oil

1/3 cup kalamata olives

1/4 cup flat-leaf parsley leaves

2 tbs red wine vinegar

1/2 tsp Aleppo pepper

Branzino:

Two 6-ounce branzino fillets with skin

1 tbs olive oil

3 tbs chilled butter, cubed

To cook saffron rice:

1. Brush removable pot of mini multi cooker with butter. Add rice, water, oil, salt, and saffron and stir to combine. Select Multi Cook function and cook for 30 minutes, or until water has been absorbed

and rice is tender. Don’t stir rice during cooking, as this can release starches that will lead to sticking.

2. Fluff rice with a fork and let stand at Keep Warm function.

To make tapenade dressing:

3. In mini food processor, add oil, olives, parsley, vinegar, Aleppo, pepper, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Blend until parsley leaves are finely chopped.

To cook branzino:

4. Using sharp knife, lightly score skin side of each fillet. Coat branzino with oil and season with salt. Place skin side down in large frypan that is cold. Place pan on high heat and cook about 4 minutes, or until branzino is sizzling and skin is beginning to crisp. Reduce heat to medium and cook until skin is golden brown and crisp, about 3 minutes longer. Turn branzino over and add butter to pan. Cook, basting branzino with butter as it melts, for 2 minutes, or until fish is just cooked through.

To serve:

5. Spoon some rice into the center of 2 dinner plates. Top rice with branzino and spoon some tapenade dressing around branzino. Serve with any remaining tapenade dressing.

Flourless Dark Chocolate Cakes with Whipped Cream and Raspberries

Serves: 4

Prep Time: 10 minutes

Cook Time: 18 minutes

10 oz semisweet chocolate (60% cacao), chopped

12 tbs (1 1/2 sticks) unsalted butter

4 large eggs

6 tbs sugar

Nonstick cooking spray

1/4 cup freeze-dried raspberries, finely ground

1 cup heavy cream, whipped

Fresh raspberries (optional)

1. Preheat oven to 325°F. In large bowl set over saucepan of simmering water, stir chocolate and butter constantly until melted. Stir in pinch of salt. Remove from heat and cool slightly.

2. In large bowl, using Immersion blender with whisk attachment, beat eggs and sugar 4 minutes, or until pale and thick. Fold in cooled chocolate mixture.

3. Spray four Curtis Stone 0.3-qt micro bakers lightly with nonstick cooking spray. Divide batter among bakers and bake 18 to 20 minutes, or until cakes are puffed around edges with moist centers. Cool 2 minutes. Invert cakes onto individual plates.

4. Dust cakes with raspberry powder and top with whipped cream. Serve with fresh raspberries, if desired.

Green Beans and Radishes with Chimichurri

Serves: 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Salad:

10 oz yellow wax beans

10 oz haricots verts

4 radishes

Chimichurri:

1/3 cup extra-virgin olive oil, plus more for drizzling

1 tbs red wine vinegar

1/3 cup fresh flat-leaf parsley leaves

1 tsp fresh oregano leaves

1 tsp fresh rosemary leaves

1 tsp fresh sage leaves

1 tsp fresh thyme leaves

Method

To prepare salad:

1. Bring large pot of salted water to a boil. Add yellow wax beans and cook 3 minutes, or until crisp-tender. Using slotted spoon, transfer wax beans to ice bath to chill completely. Remove from ice bath and drain well. Refrigerate until ready to serve. Return water to a boil and repeat with haricots verts.

2. Using mandoline, thinly shave radishes. Place in ice water and refrigerate until ready to serve.

To make chimichurri:

3. In mini food processor, mix oil, vinegar, parsley, oregano, rosemary, sage, and thyme. Season with salt and pepper.

To serve:

4. In large bowl, toss wax beans, haricots verts, and chimichurri and season with salt and pepper. Arrange beans on serving platter. Drain radishes and place over beans. Drizzle with some oil and grind some black pepper over before serving.

Spiced Pork Chops with Creamed Corn

Serves: 4

Prep Time: 15 minutes

Cook Time: 35 minutes

4 corn cobs, husked, divided

2 tsp olive oil, plus more for brushing

2 tbs butter, divided

1 cup corn stock (see note), chicken stock, or vegetable stock

1 tbs sweet paprika


2 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp ground cumin


1/8 tsp cayenne pepper

2 bone-in pork chops (about 10 oz each)

Finely sliced fresh chives, for serving

To make creamed corn:

1. Place corn cutter or box grater inside large bowl. Using large holes on grater, grate 2 corn cobs, passing corn over grater holes multiple times to collect all kernels and “milk” from cobs. Reserve grated corn (there should be about 1 1/4 cups).

2. Place grill pan over high heat. Coat remaining corn cobs with 2 tsp oil and cook, turning as needed, for 10 to 12 minutes, or until corn is deeply charred all over. Cool corn slightly. Cut kernels off cobs and reserve.

3. In large frying pan over medium heat, melt butter. Add grilled corn kernels, reserved grated corn, and stock. Bring to a simmer and reduce temperature slightly to maintain a simmer. Cook 10 to 12 minutes, or until mixture has thickened. Remove from heat and stir in remaining 1 tbs butter to melt. Season with salt and pepper. Keep warm.

Meanwhile, to cook pork:

4. In small bowl, mix paprika, salt, pepper, cumin, and cayenne.

5. Preheat grill pan over medium-high heat. Brush pork with oil and sprinkle spice mixture all over pork. Grill pork 4 to 5 minutes per side, or until nicely charred on both sides and internal temperature is 140°F for medium doneness. Transfer pork to cutting board to rest 5 minutes.

6. Slice pork and sprinkle with chives. Serve with creamed corn.

NOTE: To make corn stock, cut spent corn cobs from grating into 3 pieces and place in a medium saucepan with 3 cups water. Bring mixture to a boil over medium-high heat, reduce heat to medium-low and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on corn flavor. Strain corn stock from cobs and discard cobs.

Lemon Mascarpone Mousse

Serves: 4

Prep Time: 15 minutes, plus chilling time

Cook Time: 6 minutes

1. In medium heatproof bowl, combine sugar and 1 tbs zest and rub mixture between fingertips until moist and fragrant. Whisk in 1/3 cup lemon juice and yolks until blended.

2. Set bowl over medium saucepan of simmering water. Whisk mixture constantly 6 minutes, or until light and fluffy and thick enough to coat back of spoon. Remove bowl from heat and cool 10 minutes.

3. Whisk mascarpone and sour cream into lemon mixture until blended. Using large silicone spatula, gently fold whipped cream through lemon mascarpone in two batches.

4. Divide mousse among dessert bowls or glasses. Chill at least 1 hour, or until set.

5. Crumble cookies over mousse, garnish with raspberries, and serve.

Asparagus Salad with Crispy Chickpeas

Serves: 4

Prep Time: 15 minutes

Cook Time: 25 minutes

Crispy Chickpeas:

One 14 oz can chickpeas

1/3 cup extra-virgin olive oil

1/4 tsp sumac

1 garlic clove

5 tsp lemon juice

1/2 tsp salt

1/8 tsp sugar

1 cup sunflower oil

2 tbs finely chopped fresh chives

2 tbs finely chopped fresh flat-leaf parsley

2 bunches asparagus, woody ends trimmed

2 tsp olive oil

2 cups (not packed) baby arugula

1 avocado, peeled, pitted, sliced

1. Reserve 1/4 cup liquid from can of chickpeas (this is called “aquafaba”); discard or reserve remaining aquafaba for another use. Rinse, drain, and thoroughly pat dry chickpeas.

2. Heat oil in large frypan over medium-high heat. Add chickpeas and sauté, stirring frequently, until golden and crispy, 15 to 20 minutes.

3. Using slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in small bowl and toss with sumac and salt.

4. In small food processor or blender, blend reserved 1/4 cup aquafaba, garlic, lemon juice, salt and sugar. Blending on low, slowly add 1 cup sunflower oil in thin steady stream until smooth and creamy. Season with salt and pepper. Transfer to bowl and mix in chives and parsley.

To cook asparagus and serve:

5. Preheat large frypan over high heat. Add asparagus and drizzle with 2 tsp olive oil. Season with salt and pepper. Cook asparagus, turning as needed, for 3 minutes, or until charred but still crisp-tender. Cut asparagus crosswise in half.

6. Toss arugula and asparagus with some dressing to coat lightly. Arrange on platter with avocado. Drizzle with more dressing. Sprinkle with crispy chickpeas and serve

Herb Crusted Lamb with Roasted Cherry Tomatoes

Serves: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Crusted Lamb and Tomatoes:

4 slices sourdough bread, crusts removed

5 tbs butter

1 garlic clove, finely grated

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh chives

6 lamb rib chops

1 tbs olive oil

3 tbs Dijon mustard

3 tbs honey

16 cherry tomatoes on-the-vine

Lemon Sauce:

3 tbs extra-virgin olive oil

1 lemon, zested, juiced

1 small shallot, finely chopped

2 tsp finely chopped fresh flat-leaf parsley

Method

To cook lamb and tomatoes:

1. Preheat oven to 400°F.

2. In mini food processor, blend bread into coarse crumbs. Set aside.

3. In large frypan, melt butter over medium heat. Add garlic and cook just until fragrant. Add breadcrumbs and toss to coat. Remove pan from heat and fold in parsley and chives. Set crumb mixture aside.

4. Season lamb chops with salt and pepper. Heat large frypan over medium-high heat. Add oil, then lamb, and cook 2 minutes per side, or until lamb is browned on both sides but still rare in center. Transfer lamb chops to sheet pan.

5. In small bowl, mix mustard and honey. Brush top sides of lamb chops with honey mustard, then top with crumb mixture.

6. Arrange tomatoes alongside lamb in pan. Roast for 8 minutes, or until tomatoes have softened slightly and lamb is cooked to medium-rare doneness.

Meanwhile, to make lemon sauce:

7. In small bowl, whisk oil, lemon juice, zest, shallots, and parsley. Season with salt and pepper.

To serve:

8. Divide lamb and roasted tomatoes between two plates. Drizzle lemon sauce around and serve.

Salted Caramel Pots De Crème

Serves: 4

Prep Time: 15 minutes, plus cooling time

Cook Time: 1 hour

3 tbs unsalted butter

1/2 cup packed light brown sugar

1 cup heavy cream

1/2 cup whole milk

1/4 tsp pure vanilla extract

4 large egg yolks

Caramel popcorn, for garnish

Edible flowers, for garnish

Flaky sea salt, for garnish

1. Position rack in center oven and preheat to 300°F. Place four Curtis Stone 0.3-qt micro bakers in baking pan. Alternatively, you can use four 1/2-cup (4-oz) ovenproof cups, custard cups, or ramekins.

2. In medium heavy saucepan, melt butter over medium heat. Whisk in brown sugar and 1/4 tsp kosher salt. Stir for 5 minutes, or until mixture has texture of thick sand and has taken on a nutty, caramel fragrance.

3. Reduce heat to medium-low and gradually whisk in cream. Mixture will bubble vigorously and will seize when cream is added. Whisk for 5 minutes, or until hardened sugar bits dissolve and mixture begins to boil. Remove pan from heat and whisk in milk and vanilla.

4. In medium bowl, stir egg yolks to blend. Gradually whisk in warm caramel mixture. Strain custard through fine-mesh sieve into 2-cup liquid measuring cup. Divide custard equally among micro bakers.

5. Cover micro bakers with their lids. If using custard cups or ramekins without lids, cover pan with aluminum foil, leaving one corner uncovered. Place pan in oven and carefully pour enough hot water into pan to come halfway up sides of micro bakers. Cover open corner with foil, if using. Bake custards 40 to 45 minutes, or until just set around edges but still jiggle slightly when cups are gently shaken. (Be very careful of escaping steam when you uncover pan.)

6. Carefully transfer hot micro bakers to a cooling rack. Remove lids (or foil) and cool to room temperature. Cover each custard with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.

7. Garnish with pieces of caramel popcorn, edible flowers, and pinch of sea salt and serve chilled.

Pommes Dauphinoise

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

2 cups heavy cream

3 garlic cloves, smashed

1 tsp fresh thyme leaves, divided

1 1/2 lb Yukon gold potatoes, peeled, sliced into 1/16-inch-thick discs

1/2 cup grated Gruyère cheese

Wine-Braised Short Ribs with Carrot Puree

Serves: 4

Prep Time: 15 minutes


Cook Time: 3 hours 45 minutes

6 meaty bone-in beef short ribs (about 6 oz each)

2 tbs olive oil

1 large carrot, cut into 4 pieces

2 celery ribs, cut into 4 pieces

3 shallots, quartered

6 large garlic cloves, coarsely chopped

1 cup dry white wine


4 cups reduced-sodium beef stock


4 large sprigs of fresh thyme

1 large sprig of fresh rosemary

1 bay leaf


2 tbs unsalted butter

Carrot Puree:

1 1/2 lb carrots (about 9 medium), peeled, thinly sliced

4 tbs butter

Method

To cook short ribs:

1. Preheat oven to 275°F.

2. Season beef with salt and pepper. Heat large pot over medium-high heat. Add oil and short ribs

and cook, turning as needed, for 12 minutes, or until browned on all sides. Transfer beef to plate.

3. Reduce heat to medium, add carrots, celery, and shallots to pot, and cook, stirring occasionally, for 5 minutes, or until vegetables soften slightly. Stir in garlic, followed by wine. Raise heat to medium-high and boil 5 minutes, or until wine is reduced by half. Stir in stock, thyme, rosemary, and bay leaf.

4. Return beef to pot. Bring to a simmer over high heat, cover pot, and transfer to oven. Bake for about 2 hours, or until meat is just tender. Uncover pot and continue baking for 30 minutes, or until meat is fork-tender. Remove pot from oven, uncover, and let stand for 30 minutes.

5. Using slotted spoon, gently transfer ribs to large platter. Tent with aluminum foil to keep warm. Spoon off any fat from surface of cooking liquid, then strain liquid through fine-mesh sieve into wide heavy saucepan. Bring to a boil over high heat and cook for about 15 minutes, or until reduced enough to very thinly coat the back of a spoon (you should have about 1 1/4 cups). Remove from the heat and whisk in butter, then return ribs to sauce and baste with sauce to rewarm them.

Meanwhile, to make carrot puree:

6. In large saucepan, bring carrots, butter, 3/4 cup water and 1 tsp salt to a boil. Cover and reduce heat to medium-low and gently simmer for 15 to 20 minutes, or until carrots are completely tender. Transfer carrots and liquid to blender and blend at least 1 minute, or until completely smooth. Season with more salt if needed. Keep carrot puree warm.

To serve:

7. Spoon carrot puree into center of dinner bowls. Place short ribs atop puree. Spoon sauce over the short ribs and around the puree and serve

Dark Cherry Spiced Crumble

Serves: 4

Prep Time: 30 minutes

Cook Time: 40 minutes

3/4 cup all-purpose flour

2/3 cup packed brown sugar

2 tbs plus 3/4 cup granulated sugar, divided

1/2 tsp each ground cinnamon, ground ginger, ground nutmeg

1/4 tsp kosher salt, divided

6 tbs (3/4 stick) cold unsalted butter, cubed

6 cups pitted fresh dark sweet cherries (about 2 1/4 lb unpitted cherries)

1 lemon, zested, juiced

Vanilla ice cream, for serving

1. Position rack on middle shelf of oven and preheat oven to 375°F. Line sheet pan with aluminum foil or parchment paper for easy cleanup.

2. In medium bowl, mix flour, brown sugar, 2 tbs granulated sugar, spices, and 1/8 tsp salt to blend. Using your fingers, rub butter into flour mixture until moist clumps form. Chill crumble for 10 minutes, or until firm.

3. In medium bowl, mix 3/4 cup granulated sugar and 1/8 tsp salt. Stir in cherries, lemon zest, and 2 tbs lemon juice and set aside for 15 minutes or until juices form, tossing occasionally.

4. Transfer cherry filling to 9-inch frypan. Sprinkle crumble evenly over filling. Filling and topping will be domed in frypan, but will cook down throughout baking.

5. Bake on prepared sheet pan for 30 to 40 minutes, or until crumble topping is deep golden and filling is bubbling. Let cool 5 minutes.

6. Serve warm with ice cream.

Duck Fat-Fried Potatoes with Tarragon Vinegar

Serves: 4

Prep Time: 30 minutes

Cook Time: 35 minutes

3/4 cup Champagne vinegar or white wine vinegar

8 sprigs fresh tarragon

2 lb russet potatoes, peeled, cut into 1-inch pieces

Duck fat, for deep-frying

2 sprigs rosemary, cut into 1/2-inch pieces

1 tbs chopped fresh flat-leaf parsley

Flaky salt or fleur de sel

1. In small saucepan, bring vinegar and 1 tsp salt to a simmer over medium heat. Remove from heat and pour over tarragon in small bowl. Set tarragon vinegar aside to cool completely.

2. In large pot, add potatoes, 2 tsp salt, and cold water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook potatoes until they are cooked through and tender but not falling apart, about 6 minutes. Drain potatoes from water and arrange in single layer on sheet pan lined with kitchen towel. Cool completely.

3. In large dry pot, heat 3 inches duck fat over medium-high heat to 300°F. Add potatoes and cook, stirring occasionally, for 8 to 10 minutes, or until potatoes are completely tender and light golden brown in color. Using slotted spoon, transfer potatoes to sheet pan and cool slightly.

4. Increase oil temperature to 375°F. Fry potatoes 3 to 4 minutes, or until deep golden brown and crispy. During final 30 seconds of frying, add rosemary to oil. Using slotted spoon, transfer potatoes and rosemary to bowl and toss with parsley, salt, and freshly ground black pepper.

Teak Au Poivre with Brandy Sauce

Serves: 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Steak:

2 tbs coarsely ground black peppercorns

1 tbs Curtis Stone Smoked Butcher’s Salt

One 12-oz ribeye steak

3 tbs unsalted butter

2 sprigs fresh thyme

2 garlic cloves, smashed

Brandy Sauce:

2 tbs butter

1 tbs finely chopped shallot

1 garlic clove, finely chopped

1/4 cup brandy

1/3 cup quality beef stock

2 tbs heavy cream

Spinach:

1 tbs olive oil

6 oz baby spinach

To cook steak:

1. Coarsely grind black peppercorns over plate and mix in butcher’s salt. Set steak on pepper mixture and press, coating both sides.

2. Heat grill pan over medium-high heat. Add steak and cook 3 to 4 minutes on each side, or until steak is deeply browned. During last 1 to 2 minutes of cooking, add 3 tbs butter, thyme, and garlic to pan and baste steak with foaming butter to finish cooking steak. Transfer steak to rack set over sheet pan to rest 5 minutes.

To make brandy sauce:

3. Pour off butter, garlic, and thyme from pan and discard. Return pan to medium heat and add 2 tbs butter, shallots, and chopped garlic and cook, stirring, for 2 to 3 minutes, or until shallots have softened. Add brandy and cook until reduced to a glaze, about 2 minutes. Stir in broth and cream and simmer until reduced by one-fourth, 4 to 5 minutes. Remove from heat and season with salt and more pepper, if necessary.

Meanwhile, to cook spinach and serve:

4. Heat large frypan over medium-high heat. Add oil, then spinach and cook, stirring, for 2 minutes, or until it wilts. It will look like a lot of spinach when you first add to pan, but it cooks down considerably as it wilts. Season spinach with salt and pepper. Transfer to strainer to exude any excess liquid.

5. Spoon spinach onto small platter. Slice steak and arrange slices on platter with spinach. Serve with warm brandy sauce.