Book Description “For me, there are few things that are more relaxing than lingering at the table with good friends... But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing... I’m here to tell you: It doesn’t have to be that way.”--from the Introduction Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal. In Relaxed Cooking with Curtis Stone, you’ll find everything from “First Thing in the Morning” bites and “Brunches to Blow Their Minds” to “Weekend Lunches” and “Something to Eat on the Sofa.” With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones. Recipes include: • Caramelized Nectarines with Yogurt and Honey • Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs • Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak • Pan-Fried Calamari with Roasted Asparagus Salad • Homemade Salted Caramel Popcorn • Baby Baked Potatoes with Sour Cream and Chives • Sticky Chicken Drumsticks • Red Curry with Lobster and Pineapple • Veal Cutlet Coated in an Aged Jack Cheese Crust • Slowly Cooked Brisket with a BBQ Bourbon Sauce • Creamy Mascarpone and Parsley Polenta • Brownie Cupcakes These delicious recipes and Curtis’s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood. From Relaxed Cooking with Curtis Stone: Fresh Linguine with Garlic Shrimp and Homemade Pesto This satisfying dish just takes minutes to put together. Despite the speedy preparation, it seems really indulgent and tastes fresh and healthy at the same time. When making pesto, you can vary the consistency to match the purpose: Make it nice and thick to spread over bruschetta, or thin it with extra olive oil so it’s easy to toss through pasta, as in this version. Ingredients For Pesto: 1 1/2 cups (lightly packed) fresh basil leaves 1/2 cup pine nuts, toasted 1/2 cup freshly grated Parmesan cheese 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper For Linguine: 12 cherry tomatoes on the vine 4 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 9 ounces fresh linguine (from the dairy case) 2 garlic cloves, minced 20 large shrimp, peeled and deveined Parmesan shavings, for garnish (Serves 4) Directions To make the pesto: Grind the basil, pine nuts, and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. (If you don’t have a mortar and pestle, use a food processor instead.) Slowly add the olive oil, grinding until a smooth sauce forms. Season the pesto with salt and pepper to taste. Then cover and set it aside. Preheat the oven to 450°F. Place the vine of tomatoes in an ovenproof skillet. Drizzle 1 tablespoon of the oil over the tomatoes, and sprinkle them with salt and pepper. Roast the tomatoes in the oven for 8 minutes, or until heated through. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally to prevent it from sticking, for about 2 minutes, or until al dente. While the linguine cooks, heat the remaining 3 tablespoons olive oil in a medium sauté pan over medium heat. Add the garlic and shrimp and sauté for about 3 minutes, or until the shrimp are just cooked through and the garlic is tender. Stir the pesto into the shrimp mixture. Drain the linguine, reserving about 1/2 cup of the cooking liquid. Toss the linguine in a large bowl with the shrimp-pesto mixture, adding enough of the reserved cooking liquid to moisten the sauce so that it coats the pasta evenly. Using a two-pronged carving fork, swirl some pasta around the fork. Slide it off the fork, letting it mound in the center of a plate. Repeat. Arrange the shrimp and the roasted tomatoes around the pasta. Garnish with the cheese and serve. From Relaxed Cooking with Curtis Stone: Lazy Asparagus Omelet One of my favorite parts of going on holiday is heading down each morn...
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