Curtis Stone Makes Holiday Cooking Simple
With all the holiday frenzy, it’s important to keep celebrations simple, surrounded by family and friends and the warmth of tradition. My wife, Lindsay, and her family have a Thanksgiving tradition where at the end of the meal, we pass around a beautiful old bottle and corn kernels. Everyone drops a kernel into the bottle and says something they are thankful for.
Guests at your next gathering will be grateful for Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples — a quick, under-30-minute recipe that’s a real crowd-pleaser. Apples are best this time of year, and while I use Pink Lady and Fuji varieties, almost any will work. Root vegetables and tubers are also ubiquitous in the fall. The earthiness of the fennel and sweet potato balances nicely with the sweetness of the apples. Roasting the vegetables and apple creates a beautiful caramelization that brings sweetness to the dish. Pan searing the pork chops keeps the cooking time quick, leaving nice, browned bits of pork in the pan that you can use to develop a delicious sauce for the meal. Serve the recipe on individual plates or family-style on a platter.
Frisée and Carrot Salad with Ale Vinaigrette is a great companion to the pork dish. The slightly bitter frisée is part of the chicory family, and the white part of the leaf has a nice crunch that pairs well with carrots.
Editor’s note: Look for the award-winning chef as head judge of Top Chef Junior on Universal Kids.
Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples
(Makes 4 servings)
Vegetables and apples:
- 1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
- 2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
- 1 large fennel bulb, trimmed and cut lengthwise into eighths
- 2 sprigs fresh rosemary, cut into 1-inch pieces
- 2 tablespoons olive oil
Pork chops:
- 4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
- 2 tablespoons olive oil
- 1 cup apple cider or apple juice
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter, cut into two pieces
Remove pork from refrigerator and let stand at room temperature while oven preheats. Preheat oven to 450°F. Place large rimmed baking sheet in oven and heat until very hot.
Vegetables and apples: In large bowl, toss sweet potatoes, apples, fennel, and rosemary with oil to coat. Season with salt and pepper to taste. Carefully remove baking sheet from oven and spread vegetables and apples on it. Roast, turning ingredients over halfway through, for 15 minutes or until potatoes are nicely browned and tender.
Meanwhile, cook pork: Season pork with salt and pepper. Heat large heavy skillet over medium-high heat. Add oil and then add chops to skillet and cook for 5 minutes per side, or until golden brown and barely pink when pierced in center. Transfer to platter (reserving oil in skillet) and let stand for 5 minutes. Pour off all but 1 teaspoon oil from skillet, leaving brown bits in pan. Return pan to medium-low heat, add apple cider, and bring to a simmer, scraping up brown bits. Whisk in mustard and simmer for about 2 minutes to reduce liquid slightly.
Remove from heat and whisk in butter to lightly thicken sauce. Season to taste with salt and pepper. Divide sweet potato mixture among four dinner plates. Place a pork chop alongside vegetables on each plate. Drizzle with pan sauce and serve.
Per serving
- Calories: 640
- Total Fat: 30 g
- Saturated Fat: 9 g
- Sodium: 243 mg
- Carbohydrate: 56 g
- Fiber: 8 g
- Protein: 34 g
- Diabetic Exchanges: 1.5 starch, 5 very lean meat, ¼ vegetable, 2 fruit, 5 fat
Frisée and Carrot Salad with Ale Vinaigrette
(Makes 6 servings)
- 3 tablespoons finely chopped shallots
- 3 tablespoons sour rye ale or apple cider vinegar
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/3 cup olive oil
- 2 carrots, peeled
- 3 heads frisée lettuce, white parts only (about 6 cups)
In large bowl, whisk shallots, ale, vinegar, and mustard to blend. Gradually whisk in oil. Season to taste with salt and pepper. Using vegetable peeler, peel long thin strips down length of carrots. Toss carrot strips with frisée in large bowl with enough vinaigrette to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.
Per serving
- Calories: 140
- Total Fat: 12 g
- Saturated Fat: 2 g
- Sodium: 102 mg
- Carbohydrate: 7 g
- Fiber: 3 g
- Protein: 1 g
- Diabetic Exchanges: 1.25 vegetable, 2.5 fat
This article is from the November/December 2018 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.
Excerpted from What’s for Dinner? by Curtis Stone. Copyright ©2013 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Curtis Stone’s Herbed Deviled Eggs
“Who doesn’t love a deviled egg?” asks celebrity chef Curtis Stone. “Fresh herbs are the key to this recipe. Forgo the spice rack and use fresh chives, parsley, and tarragon — the trinity of flavor for this slight riff on a classic.”
(Makes 12 servings)
2 dozen large eggs
1 cup low-fat mayonnaise
2 tablespoons Dijon mustard
2 tablespoons finely chopped dill pickle
¼ cup finely chopped chives, divided
3 tablespoons finely chopped fresh parsley, divided
3 tablespoons finely chopped fresh tarragon, divided
- Place eggs in pot, cover with water, and bring to boil over medium-high heat. Turn off heat, cover, and let stand for 10 minutes.
- Drain eggs, then run them under cold water until cool enough to handle. Peel and halve eggs lengthwise. (It’s much easier to peel eggs while they are still slightly warm.) Place yolks in medium bowl and set egg whites aside.
- Mix low-fat mayonnaise, mustard, pickles, 3 tablespoons of chives, and 2 tablespoons each of parsley and tarragon into yolks. Season with salt and pepper to taste.
- Finely chop 4 of the least attractive or broken egg white halves and toss them in small bowl with remaining herbs.
- Pipe yolk mixture into remaining egg white halves and garnish with egg white-herb mixture.
Make-Ahead: Eggs can be cooked and peeled up to 2 days ahead. Yolk mixture can be made up to 1 day ahead. Refrigerate egg whites and yolk mixture separately.
Per serving
Calories: 102
Total Fat: 7.5 g
Saturated Fat: 2 g
Sodium: 182 mg
Carbohydrate: 1.5 g
Fiber: 0 g
Protein: 6.5 g
Curtis Stone’s Delicious Dishes of the Autumn Harvest
The change of seasons is a tricky time for me, saying goodbye to the fruits and vegetables I’ve fallen in love with using again. Thankfully, there is an overlap between the summer and fall harvest seasons. Some of the best-tasting tomatoes are ripe and ready at the end of September, with earthier squashes and beets soon to follow. By using as many fresh ingredients as possible, you’ll keep meals light and healthy. I milk all I can out of the summer season and love using tomatoes and zucchini in salads, soups, gratins, and pasta.
A quick pasta entrée, Fettuccine with Shrimp and Fresh Tomato Sauce is a guilt-free comfort food with ripened tomatoes, shallots, garlic, and chile peppers that hits all the right notes — tangy and sweet with just a touch of spicy heat. Look for red jalapeños, which are sweeter than the green ones and marry well with the tomatoes.
The weather is still warm enough to fire up the grill and enjoy Grilled Zucchini with Basil and Balsamic Vinegar. The chile and garlic add a nice zip to the dish, while basil and balsamic add a touch of sweetness. A generous portion of the recipe can stand alone as a vegetarian entrée that you can serve with grilled bread and goat cheese.
Editor’s note: Look for the award-winning chef as head judge of Top Chef Junior on Universal Kids.
Fettuccine with Shrimp and Fresh Tomato Sauce
(Makes 4 servings)
- 1 pound dried fettuccine
- 1/4 cup olive oil
- 1 pound large (21-30 count) shrimp, peeled, tails left on, and deveined
- 2/3 cup finely chopped shallots
- 5 large garlic cloves, finely chopped
- 2 red chile peppers, such as Fresno or jalapeños, seeded and finely chopped
- 2/3 cup dry white wine
- 5 large ripe tomatoes (about 2 1/2 pounds), cut into 1/2-inch pieces
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
Bring large pot of salted water to boil over high heat. Add fettuccine and cook, stirring often to keep strands from sticking together, for about 8 minutes, or until tender but still firm to the bite. Meanwhile, heat large heavy skillet over medium-high heat. Add 2 tablespoons of the oil, then add shrimp and cook, stirring often, for about 2 minutes, or until opaque around edges. Season with salt and pepper to taste. Add shallots, garlic, and peppers, and cook, stirring occasionally, for about 2 minutes or until shallots soften. Add wine and simmer for about 2 minutes, or until reduced slightly.
Drain pasta well, add to shrimp mixture, and toss gently to coat with the sauce. Add tomatoes, parsley, lemon juice, butter, and the remaining 2 tablespoons olive oil and toss again to melt the butter and coat pasta. Season to taste with salt and pepper and toss well. Divide pasta and shrimp among four pasta bowls and serve.
Per serving
- Calories: 782
- Total Fat: 25 g
- Saturated Fat: 8 g
- Sodium: 681 mg
- Carbohydrate: 98 g
- Fiber: 6 g
- Protein: 33 g
- Diabetic Exchanges:
- 5 ½ starch
- 2 lean protein
- 2 vegetable
- 4 fat
Grilled Zucchini with Basil and Balsamic Vinegar
(Makes 4 servings)
- 6 zucchini (about 2 pounds), each cut lengthwise into 3 slices
- 2 1/2 tablespoons extra-virgin olive oil
- 1 red jalapeño chile, seeded and minced
- 2 garlic cloves, finely chopped
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil leaves, torn in half
Preheat barbecue for high heat. Coat zucchini with 1 1/2 tablespoons olive oil and sprinkle with salt. Grill zucchini until just charred but still firm, about 3 minutes per side. Transfer grilled zucchini to large baking sheet and set aside until cool. Cut zucchini slices diagonally into 1-inch pieces. Heat large sauté pan over medium heat. Add remaining 1 tablespoon of oil, and then add chile and garlic and sauté until fragrant, about 30 seconds. Add zucchini pieces and toss until warm and then pour in vinegar and toss to coat. Add basil leaves and toss. Season to taste with salt and pepper and serve warm.
Make-Ahead: The zucchini can be grilled 1 hour ahead, cooled, covered, and kept at room temperature.
Per serving
- Calories: 126
- Total Fat: 9 g
- Saturated Fat: 1 g
- Sodium: 91 mg
- Carbohydrate: 9 g
- Fiber: 2 g
- Protein: 3 g
- Diabetic Exchanges:
- 1 1/2 vegetables
- 2 fat
Roasted Salmon and Beets with Herb Vinaigrette
(Makes 4 servings)
- 4 medium beets, preferably golden (1 pound total), scrubbed and very thinly sliced lengthwise
- 6 tablespoons extra-virgin olive oil
- 1 1/2 pound skinless salmon fillet
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
- 3 tablespoons finely chopped shallots
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 4 cups mixed baby greens
Preheat oven to 450°F. On baking sheet, toss beets with 1 1/2 tablespoons of oil to coat. Season with salt and pepper to taste. Arrange beets in center of baking sheet, forming bed large enough to hold salmon. Roast beets for about 20 minutes, or until crisp-tender. Place salmon on top of beets. Brush salmon with 1/2 tablespoon of oil and season with salt and pepper.
In large bowl, mix parsley, chives, and tarragon. Sprinkle all but 1 tablespoon of mixed herbs over salmon. Roast salmon for about 15 minutes, or until cooked to medium-rare doneness so it is slightly rosy in center. Remove from oven.
Meanwhile, whisk remaining 4 tablespoons oil, shallots, lemon zest, and juice into remaining mixed herbs. Season dressing to taste with salt and pepper. Toss mixed greens with 2 tablespoons of dressing. Drizzle remaining dressing over and around salmon and beets and serve greens alongside.
Per serving
- Calories: 460
- Total Fat: 28 grams
- Saturated Fat: 4 grams
- Sodium: 325 mg
- Carbohydrate: 15 grams
- Fiber: 4.5 grams
- Protein: 38 grams
- Diabetic Exchanges:
- 5 lean protein
- 3 vegetables
- 3 fat
“Fettuccine with Shrimp and Fresh Tomato Sauce” and “Grilled Zucchini with Basil and Balsamic Vinegar” are excerpted from What’s For Dinner? by Curtis Stone. Copyright ©2013 by Curtis Stone. “Roasted Salmon and Beets with Herb Vinaigrette” is excerpted from Good Food, Good Life by Curtis Stone. Copyright © 2015 by Curtis Stone. Excerpted by permission of Ballantine Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
This article is an expanded version of the interview that appears in the September/October 2018 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.