Curtis Stone 522936 Parts list manual

5PC COOKWARE SET
RECIPES AND USAGE
INSTRUCTIONS
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2
Potato Salad with Bacon
Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Make-Ahead: Potato salad can be made 8 hours ahead, covered and refrigerated. If
making it in advance, serve it cold or at room temperature.
INGREDIENTS
4 1/2 lb. Yukon Gold potatoes, peeled, cut into 1 1/2 inch cubes
2 cups reduced-sodium chicken broth
1/2 cup finely chopped shallots
1/3 cup finely chopped cornichons
1/4 cup drained capers
8 oz. bacon, finely diced
1/3 cup mayonnaise
1/4 cup finely chopped fresh flat-leaf parsley
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METHOD
1. Place potatoes in the Curtis Stone Sauteuse Pan. Cover potatoes with salted
water and bring to boil. Simmer potatoes 10 minutes, or until just tender
(When potatoes are done, a sharp knife should be able to pierce piece of
potato easily and potato should glide off knife without falling apart).
2. Using colander, drain water from potatoes and gently shake potatoes in
colander to allow excess water to drain away. Transfer potatoes to large bowl.
3. Meanwhile, in the Curtis Stone 2.5-qt. Saucepan, bring chicken broth to
simmer over high heat. Add shallots, cornichons, and capers; reduce heat to
medium-low and simmer very gently 2 to 3 minutes, or until shallots soften slightly.
4. Add one-third of broth mixture to hot potatoes in bowl and, using silicone
spatula, gently fold potatoes with broth mixture 2 minutes, or until most
of broth has been absorbed. Repeat two more times, adding all of solids and
enough of broth to moisten. While folding broth mixture into potatoes,
potatoes should break down a bit. Set aside.
5. In the Curtis Stone 10-inch Frypan, cook bacon over medium-high heat 10
minutes, or until crisp and golden brown. Transfer bacon to plate lined with
paper towels and cool slightly.
6. Gently fold bacon, mayonnaise, and parsley into warm potatoes. Season with
salt and pepper. Serve warm, room temperature, or chilled.
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4
Turkey Meatballs in Homemade Marinara Sauce
Serves: 4
Prep Time: 40 minutes
Cook Time: 2 hours
Make-Ahead: Sauce and formed (uncooked) meatballs can be made up to 1 day ahead,
covered separately and refrigerated. Rewarm sauce, covered, over medium heat until hot
before proceeding.
INGREDIENTS
Tomato Sauce:
1/4 cup olive oil
3 shallots, finely chopped
6 garlic cloves, finely chopped
6 large sprigs fresh thyme
1 bay leaf
1 1/2 cups dry white wine
4 lb. very ripe red heirloom or plum tomatoes, coarsely chopped
1/2 cup coarsely chopped fresh basil
Meatballs:
2 lb. ground turkey
1/2 cup plain panko breadcrumbs
2 large shallots, finely chopped
2 garlic cloves, finely chopped
3 tbs. chopped fresh flat-leaf parsley
2 tbs. chopped fresh thyme
2 tbs. Dijon mustard
1 tsp. smoked paprika
1 large egg
1/4 cup canola oil
1 piece Parmigiano-Reggiano cheese or other good-quality Parmesan cheese
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METHOD
To make tomato sauce:
1. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add olive oil, and
then add shallots and garlic and sauté 2 minutes, or until tender. Add thyme
and bay leaf. Add wine and tomatoes and bring to simmer.
2. Simmer very gently uncovered over medium-low heat, stirring occasionally, 1
1/2 hours, or until tomatoes break down to form chunky sauce (you may need
to add little water during cooking process if sauce thickens too much). Stir in
basil and season with salt and pepper. Remove thyme stems and bay leaf.
To make meatballs:
3. In large bowl, combine turkey, breadcrumbs, shallots, garlic, parsley, thyme,
mustard, 2 tsp. salt, and paprika. Add egg. Using your hand, gently mix just
until blended. Form mixture into 8 meatballs.
4. In the Curtis Stone 10-inch Frypan, heat canola oil over medium heat. Fry
meatballs, turning as needed, 12 minutes, or until golden brown all over.
Using slotted spoon, transfer meatballs to tomato sauce. Simmer gently until
meatballs are cooked through and flavors are well married, about 10 minutes.
5. Transfer meatballs and tomato sauce to serving bowls. Using Microplane
grater, grate Parmigiano-Reggiano cheese over meatballs and serve.
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6
Quinoa Salad with Chickpeas and Tomatoes
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Make-Ahead: Quinoa can be cooked up to 2 days ahead, cooled, covered, and refrigerate.
Bring to room temperature before serving.
INGREDIENTS
Quinoa:
2 cups quinoa
1 tbs. olive oil
2 tbs. finely chopped shallots
1 garlic clove, finely chopped
3 cups reduced-sodium chicken or vegetable broth
Shallot-Red Wine Vinaigrette:
2 tbs. finely chopped shallots
2 tbs. red wine vinegar
1/4 cup extra-virgin olive oil
2 tbs. thinly sliced fresh flat-leaf parsley leaves
Salad:
One 15-oz. can chickpeas (garbanzo beans), drained, rinsed
2 cups not packed baby arugula
1/2 cup halved cherry tomatoes
1/2 English cucumber, peeled, halved lengthwise, seeded, diced
1/4 cup diced red bell peppers
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METHOD
To make quinoa:
1. Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to
drain well.
2. Heat the Curtis Stone 2.5-qt. Saucepan over medium-high heat. Add olive oil,
then add shallots and cook 2 minutes, or until softened. Add garlic and cook
1 minute, or until fragrant. Add quinoa and stir well. Add broth and bring to
simmer, then reduce heat to medium-low and simmer gently 15 to 20 minutes,
or until quinoa is tender but not mushy and broth has been absorbed.
3. Spread quinoa on baking sheet and let it cool, then fluff with fork.
To make vinaigrette:
4. In medium bowl, whisk shallots and vinegar together. Gradually whisk in
extra-virgin olive oil. Add parsley and season with salt and pepper.
To make salad:
5. In large bowl, combine cooled quinoa, chickpeas, arugula, tomatoes,
cucumbers, and bell peppers. Toss with vinaigrette and season with salt and
pepper. Divide among four plates and serve immediately.
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8
Seared Scallops and Spring Vegetables with Coconut-Lime Sauce
Serves: 4
Prep Time: 15 minutes, plus 10 minutes standing time
Cook Time: 25 minutes
Make-Ahead: Sauce can be made 1 day ahead, cooled, covered, and refrigerated. Reheat
over low heat.
INGREDIENTS
Coconut-Lime Sauce:
1 tbs. olive oil
3 shallots, thinly sliced
1 stalk lemongrass, woody top discarded, bottom split lengthwise, crushed under side of
a heavy knife
1 red jalapeño pepper, seeded, coarsely chopped
3 garlic cloves, sliced
One 1-inch piece of fresh ginger, peeled, thinly sliced
2 cups unsweetened coconut milk
1 tbs. fish sauce
Finely grated zest of 1 lime
1 tbs. fresh lime juice
Vegetables and Scallops:
3 tbs. olive oil
6 baby bok choy, trimmed, halved lengthwise
6 baby carrots, halved lengthwise
12 sugar snap peas, trimmed
12 large sea scallops, tough side muscle removed, patted dry
1/4 cup slivered almonds, toasted
Fresh cilantro sprigs, for garnish
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METHOD
To make sauce:
1. Heat the Curtis Stone 2.5-qt. Saucepan over medium-low heat. Add olive oil,
then add shallots, lemongrass, and jalapeños and cook, stirring often, 3
minutes, or until shallots are translucent. Stir in garlic and ginger and cook
2 minutes, or until fragrant. Add coconut milk, bring to simmer, and cook
gently 3 minutes to infuse flavors. Stir in fish sauce, lime zest, and lime juice.
Return sauce to simmer, then remove from heat, cover, and steep 10 minutes.
2. Strain sauce through fine-mesh sieve into small bowl. Return sauce to sauce
pan, cover and keep warm over very low heat.
To cook vegetables:
3. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add 1 tbs. olive
oil, then place bok choy cut side down in pan and cook 1 minute, or until
golden brown on bottom. Turn bok choy over and cook 2 minutes to lightly
brown other side. Move bok choy to one side of pan. Add carrots to empty
side of pan and cook 1 minute, or until they begin to soften slightly. Add
sugar snap peas and 3 tbs. water, reduce heat to medium-low, and cook,
stirring occasionally, 3 minutes, or until peas are crisp-tender. Season to
taste with salt.
Meanwhile, to cook scallops:
4. Season scallops with salt and pepper. Heat the Curtis Stone 10-inch Frypan
over high heat until very hot. Add 2 tbs. olive oil, then add scallops and cook
2 minutes, or until underside is golden brown. Turn scallops and cook 2
minutes more, or until other side is golden brown but scallops are still
translucent when pierced in center with tip of small knife. Transfer scallops
to paper towels to drain briefly.
To serve:
5. Divide scallops and vegetables among four dinner plates. Spoon coconut sauce
over and around scallops. Sprinkle with almonds, garnish with cilantro, and serve.
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10
Apple-Cinnamon Crumble
Serves: 8
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes, plus 10 minutes cooling time
Make-Ahead: Crumble topping can be made up to 1 day ahead, covered and refrigerated
or frozen up to 1 month. Baked crumble is best served warm, but will keep for up to 1
day, covered and at room temperature.
INGREDIENTS
3/4 cup plus 2 tbs. all-purpose flour, divided
3/4 cup old-fashioned oats
1/2 cup granulated sugar
1/2 tsp. fine sea salt, divided
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2/3 cup packed light brown sugar
1 tsp. ground cinnamon
3 Gala or Braeburn apples, cored, cut into 1/2-inch wedges
3 Granny Smith apples, cored, cut into 1/2-inch wedges
2 Golden Delicious apples, cored, cut into 1/2-inch wedges
Vanilla ice cream, for serving
METHOD
1. Position rack in center of oven. Preheat oven to 350°F.
2. In chilled medium bowl, mix 3/4 cup flour, oats, granulated sugar, and 1/4
tsp. salt. Using your fingers, rub butter into flour mixture until moist clumps
form. Freeze topping 10 minutes, or until firm.
3. Meanwhile, in large bowl, whisk brown sugar, remaining 2 tbs. flour,
cinnamon, and remaining 1/4 tsp. salt. Add apple wedges and toss to coat.
Transfer apple filling to the Curtis Stone 10-inch Frypan, mounding it above
pan rim. Sprinkle crumble topping evenly over apple filling. Filling and topping
will be domed in frypan, but will cook down throughout baking.
4. Place frypan on baking sheet lined with aluminum foil to catch any juices that
bubble over. Bake 1 hour and 15 minutes, or until topping is golden brown
and filling is bubbling. Let crumble cool 10 minutes. Spoon crumble into bowls
and serve warm with ice cream.
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12
Baked Mashed Potatoes with Bacon
Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour
Make-Ahead: Mashed Potatoes can be assembled in pan, covered and refrigerated for up
to 1 day. Uncover and bake as directed below.
INGREDIENTS
5 lb. russet potatoes (about 12 potatoes), peeled, quartered
3 tbs. unsalted butter
10 oz. bacon, cut into 2-inch pieces
1 cup whole milk, warm
3/4 cup sour cream
4 oz. mascarpone cheese or cream cheese, room temperature
4 oz. Parmesan cheese, freshly grated
METHOD
1. Preheat oven to 375°F.
2. Place potatoes in the Curtis Stone Sauteuse Pan and add enough cold salted
water to cover by 1 inch. Bring water to simmer over high heat, then reduce
heat to medium, and simmer 15 minutes, or until potatoes are tender. Drain
potatoes well. Press hot potatoes through potato ricer or food mill. Return
potatoes to sauteuse and mix in butter.
3. Meanwhile, heat the Curtis Stone 10-inch Frypan over medium-high heat. Add
bacon and sauté for about 6 minutes, or until crisp. Using slotted spoon,
transfer bacon to plate lined with paper towels and reserve 1 1/2 tbs. pan
drippings in small bowl.
4. Fold warm milk into mashed potatoes. Fold in reserved pan drippings and
bacon, sour cream, and mascarpone cheese. Season with salt and pepper.
Sprinkle Parmesan cheese over potatoes.
5. Bake 30 minutes, or until potatoes are heated through, slightly puffed, and top
is light brown. Let stand 10 minutes before serving.
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Perfect Pot Roast
Serves: 4
Prep Time: 10 minutes
Cook Time: 4 hours
Make-Ahead: Pot roast can be made up to 2 days ahead, cooled, covered, and refrigerated.
Rewarm pot roast covered in 300°F oven 30 minutes, or until warmed through.
INGREDIENTS
One 3 1/2-lb. beef chuck roast
All-purpose flour, for dusting
2 tbs. olive oil
1 yellow onion, thinly sliced
4 garlic cloves, thinly sliced
1/2 bunch thyme, tied with butcher’s twine
1 cup dry white wine
2 cups reduced-sodium beef broth
1 lb. red-skinned potatoes, halved, or quartered if large
12 oz. carrots (about 4 medium carrots), peeled, cut into 1-inch pieces
METHOD
1. Preheat oven to 300°F.
2. Place the Curtis Stone Sauteuse Pan over medium-high heat. Season beef with
salt and pepper. Dust beef with flour, shaking off any excess. Heat oil in pan
and add beef. Sear beef on all sides 10 to 12 minutes in total, or until
browned all over. Transfer beef to plate. Reduce heat to medium. Add onions
and cook, stirring, 3 minutes, or until they begin to soften. Add garlic and
thyme. Stir in wine and cook 4 to 5 minutes, or until completely reduced. Add
broth. Return beef and any accumulated juices to pan. Bring mixture to
simmer, cover, and transfer to oven.
3. Cook 3 hours. Uncover pan, scatter potatoes and carrots around beef, and
cook uncovered, basting beef occasionally with pan juices, 40 minutes, or until
beef is fork-tender.
4. Transfer pot roast and vegetables to serving platter. Slice beef and serve with
vegetables and cooking liquid.
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Black-Eyed Peas and Greens Soup
Serves: 4
Prep Time: 10 minutes
Cook Time: 2 hours and 15 minutes
Make-Ahead: Soup can be made up to 2 days ahead, covered and refrigerated. Rewarm
over low heat before serving.
INGREDIENTS
1 lb. boneless country pork ribs, trimmed of excess fat, cut into 1-inch chunks
1/4 cup olive oil, divided
1 white onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. crushed red pepper flakes
1/4 cup cider vinegar
1 tbs. dark brown sugar
6 oz. dried black-eyed peas, rinsed
2 bunches green kale (about 1 lb.), stems removed, leaves coarsely chopped
METHOD
1. Season pork generously with salt and pepper. Heat the Curtis Stone Sauteuse
Pan over medium-high heat until hot. Add 2 tbs. oil and pork and cook,
turning occasionally, 6 minutes, or until browned all over. Using a slotted
spoon, transfer pork to a plate.
2. To pan, add remaining 2 tbs. oil, onions, garlic, and red pepper flakes. Reduce
heat to medium and cook, stirring often, 5 minutes, or until onions soften. Add
vinegar, sugar, 1 tsp. salt, and 10 cups water and bring to a simmer. Return
pork and any of its accumulated juices to pan. Reduce heat to low, cover, and
simmer 15 minutes. Stir in black-eyed peas, cover, and simmer 1 hour, or
until peas have softened slightly.
3. Working in batches, add kale, letting each addition wilt before adding next.
Cover and simmer 45 minutes, or until pork and beans are tender.
4. Season soup with salt and pepper. Ladle into bowls and serve.
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Fluffy Steamed Rice
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
INGREDIENTS
2 cups long-grain or jasmine rice
3 cups water
1 1/2 tsp. kosher salt
METHOD
1. Put rice in sieve and rinse under cold running water, stirring rice with your
hand, until water runs fairly clear. Drain well.
2. In the Curtis Stone 2.5-qt. Saucepan, bring rice, water, and salt to boil over
high heat. Reduce heat to low, cover with lid, and simmer gently 15 minutes,
or until water has been absorbed and rice is tender. (Don’t stir rice during
cooking, as this can release starches that cause sticking.)
3. Fluff rice with fork and let stand, covered, 5 minutes before serving.
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Smothered Pork Chops and Grits
Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Make-Ahead: Grits can be made up to 2 hours ahead, covered and refrigerated. Rewarm
gently, covered, and over low heat, adding more milk to loosen to desired consistency.
INGREDIENTS
4 pork chops (about 8 oz. each)
2 tbs. olive oil
1/2 yellow onion, thinly sliced
4 fresh thyme sprigs
4 tsp. all-purpose flour
1 1/4 cups reduced-sodium chicken broth
1/4 cup heavy cream
2 cups whole milk
1 cup instant grits
METHOD
1. Heat the Curtis Stone 10-inch Frypan over medium-high heat. Season pork
with salt and pepper. Add oil and pork to frypan and cook 4 minutes per side,
or until deeply browned. Remove pork from frypan and discard all but 1 tbs. fat.
2. Add onions and thyme to same frypan and cook, stirring often, 5 minutes, or
until onions are tender and charred in some spots. Sprinkle flour over onions
and stir to coat evenly. Add broth and cream and bring to simmer. Simmer 5
minutes, or until gravy has thickened slightly. Season with salt and pepper.
Return pork and its juices to gravy and simmer 4 minutes, or until pork is
cooked through. Discard thyme stems.
3. Meanwhile, in the Curtis Stone 2.5-qt. Saucepan over medium heat, bring milk
and 1 3/4 cups water to boil. Add grits in steady stream while whisking. Cook
grits, stirring often, for 6 to 8 minutes, or until grits are cooked. Season with
salt and pepper.
4. Spoon grits into 4 dinner bowls. Place pork on grits, spoon gravy over, and serve.
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18
Creole-Style Shrimp with Corn and Rice
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Make-Ahead: Kernels and corn milk can be removed from cobs up to 1 day ahead,
covered separately and refrigerated.
INGREDIENTS
2 ears corn, husked
2 bacon slices, coarsely chopped
3 tbs. butter, divided
1 poblano pepper, diced
1 red bell pepper, diced
3 green onions, thinly sliced, white and green parts separated
2 garlic cloves, finely chopped
8 oz. medium shrimp, peeled, halved lengthwise
1/4 cup heavy cream
2 tbs. coarsely chopped fresh parsley
Fluffy Steamed Rice (see recipe)
METHOD
1. Using large knife, remove kernels from corn cobs. Reserve kernels. Using back
of knife, scrape cobs over a bowl to catch corn milk. Reserve corn milk, about
1/3 cup.
2. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add bacon and
cook, stirring occasionally, 5 minutes, or until crisp. Using slotted spoon,
transfer bacon to a paper towel-lined plate.
3. Melt 1 tbs. butter in same pan. Add peppers and white parts of green onions
and cook, stirring occasionally, 5 minutes, or until vegetables have softened.
Add garlic and cook for 1 minute. Add corn kernels and cook 5 minutes, or
until corn is tender. Stir in shrimp and reserved corn milk and cook 2 minutes,
or until shrimp are pink and just cooked through. Stir in remaining 2 tbs.
butter, remaining green onions, cream, parsley, and 1/4 cup water and remove
from heat. Season with salt and pepper.
4. Spoon shrimp and corn mixture over rice. Garnish with reserved bacon.
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20
Quick Blackened Catfish Gumbo
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Make-Ahead: Blackening spice mixture can be made 1 week ahead, stored airtight
at room temperature. Gumbo can be made 1 day ahead, cooled, covered, and chilled.
Rewarm covered over low heat.
INGREDIENTS
2 tsp. each freshly ground black pepper, kosher salt, sweet paprika
1/2 tsp. each cayenne, celery seed, dried thyme, garlic powder
1 lb. catfish fillets, cut crosswise into 1 1/2-inch pieces
4 tbs. canola oil, divided
3 tbs. all-purpose flour
2 celery stalks, sliced
1/2 green bell pepper, sliced
2 green onions, white and green parts sliced, separated
2 tbs. tomato paste
3 cups reduced-sodium chicken broth
8 oz. collard greens, stemmed, rinsed, drained, coarsely chopped
1 tsp. hot sauce
Fluffy Steamed Rice (see recipe)
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