Curtis Stone’s Green Bean and Cherry Tomato Gratin

Curtis Stone’s Green Bean and Cherry Tomato Gratin is a delicious way to add vegetables to your diet. 

Green Bean and Cherry Tomato Gratin

(Makes 8 servings)

• ½ cup macadamia nuts
• ½ cup panko bread crumbs
• 3 tablespoons olive oil
• 1 ½ lbs. green beans, ends trimmed and cut diagonally in half
• 3 medium shallots, thinly sliced (¾ cup)
• 2 tablespoons drained capers
• 1 ½ teaspoons finely grated lemon zest
• ⅓ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 pound cherry tomatoes, halved

Directions

1. Preheat oven to 400°
2. In food processor, pulse nuts for 10 seconds, or until they resemble fine crumbs. In medium bowl, mix nuts, panko, and 2 tablespoons olive oil. Spread mixture on small baking sheet and toast in oven, stirring occasionally, for 4 minutes, or until golden. Set aside.
3. Meanwhile, bring large saucepan of water to boil over high heat. Add beans and cook 4 minutes, or until bright green and just tender. Drain and transfer beans to large bowl of ice water to cool completely, then drain well, pat dry, and transfer to large bowl.
4. Heat medium saucepan over medium-low heat. Add remaining 1 tablespoon olive oil, then add shallots and sauté 2 minutes or until tender and pale golden. Add capers and lemon zest and cook 2 minutes, or until fragrant. Stir in extra-virgin olive oil and lemon juice and then add cherry tomatoes.
5. Add tomato mixture to green beans. Season to taste with salt and pepper, and gently toss to mix. Transfer mixture to 9-inch baking dish. Sprinkle breadcrumb mixture over top.
6. Bake gratin for about 12 minutes, or until heated through. Serve.

Make-Ahead: Recipe can be prepared through step 3 up to 1 day ahead. Cover separately and refrigerate, then proceed with step 4 when ready to assemble and bake gratin. 

Nutrition Facts

Per serving

Calories: 251

Total Fat: 21 g

Saturated Fat: 3 g

Sodium: 92 mg

Carbohydrate: 15 g

Fiber: 4 g

Protein: 3.7 g

Diabetic Exchanges: ¼ starch, 2 vegetables, 4 fat

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; Photo by Ray Kachatorian.

 

Chef Curtis Stone’s Spring Fling

Spring is one of the most exciting changes of seasons. Emerging from cold weather, people begin to get out and about again. As a chef, I practically live at the farmers market, chatting with growers about the best produce on offer for the week and taking advantage of the bounty of fresh fruits and vegetables.

Early spring peas fresh from a local grower seem to taste sweeter than any available later in the year. When wild garlic leaves become available, I add the herb to everything from salads to mashed potatoes. In March, I go mad for asparagus that floods our markets. I like to steam the spear in a bamboo steamer. First, I flavor the water with ginger, garlic, and Chinese cooking wine, and then allow steam to permeate the asparagus.

There is nothing better than getting together with friends and enjoying a light flavor-filled meal gathered around the table. That’s what spring is all about. Angel Hair Pasta with Clams, Radishes, and Spinach is my healthy version of spaghetti with clams (spaghetti alle vongole). By limiting the pasta and increasing the vegetables, the dish not only tastes great but looks great too. After a visit to the farmers market, I can’t wait to whip up Quick-Braised Spring Vegetables — featuring peas, fava beans, asparagus, and baby spinach. It’s a testament to the season.

Angel Hair Pasta with Clams, Radishes, and Spinach

(Makes 4 servings)

8 ounces whole-wheat angel hair pasta
1/4 cup extra-virgin olive oil, plus more for serving
2 pounds Manila or littleneck clams, scrubbed
1/3 cup finely chopped shallots
6 garlic cloves, finely chopped Zest of 1 lemon, removed in wide strips with a vegetable peeler
1 fresh or dried bay leaf
1/2 teaspoon red pepper flakes
1 cup dry white wine Kosher salt and freshly ground black pepper
3 ounces fresh baby spinach (about 4 cups loosely packed)
4 large radishes, cut into small matchstick-size strips (about 1/2 cup)
2 scallions (white and green parts), thinly sliced on the diagonal

Bring large pot of salted water to boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes or until tender but still firm to bite. Scoop out and reserve ½ cup of pasta cooking water. Drain pasta.

Meanwhile, heat large heavy skillet over high heat. Add 1 tablespoon olive oil, add clams, and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to large bowl and cover to keep warm.

Simmer clam-wine broth until reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don’t reduce too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.

Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.

Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining radishes. Discard lemon zest and bay leaf and serve immediately.

Per serving
Calories: 419
Total Fat: 15 g
Saturated Fat: 2 g
Sodium: 236 mg
Carbohydrate: 51 g
Fiber: 9 g
Protein: 14 g
Diabetic Exchanges: 3 ½ starch, ½ vegetable, ½ lean meat, 3 fat

Quick-Braised Spring Vegetables

(Makes 6 servings)

1 spring onion or 4 scallions, trimmed and sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
3 tablespoons low-sodium chicken broth or water
8 ounces asparagus, woody ends trimmed, stalks cut into 1 1/2-inch pieces
1 cup shelled fresh fava beans (from about 1 pound pods), peeled (see Note), or sugar snap peas, trimmed and halved crosswise
1 cup shelled fresh English peas (from about 1 pound peas in the pod)
1/2 head escarole, torn into bite-size pieces (about 2 cups)
3 cups loosely packed baby spinach leaves
1/2 cup loosely packed fresh basil leaves
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice Kosher salt
1 tablespoon finely chopped fresh chives
Small chunk of Parmesan cheese, for grating

In large heavy skillet, combine spring onion, garlic, oil, and broth and bring to simmer over medium heat. Cover and cook for about 2 minutes, or until spring onion softens slightly.
Add asparagus, fava beans, and peas and sauté for about 2 minutes, or until beans and peas are heated through. Add escarole, spinach, and basil and sauté for about 2 minutes, or until escarole wilts and asparagus is crisp-tender.

Stir in lemon zest and juice. Season to taste with salt. Transfer to serving platter. Sprinkle with chives, grate Parmesan over, and serve immediately.

NOTE: Fava beans have an inedible pod and an outer skin that is edible only when beans are very young. To prepare fava beans, remove beans from pods. Next, bring large pot of water to boil.

Add beans and cook for 30 seconds. Immediately transfer beans to bowl of ice water. When chilled, drain beans and, using your fingers or small knife, peel outer skins from beans.

Per serving
Calories: 144
Total Fat: 8 g
Saturated Fat: 1 g
Sodium: 340 mg
Carbohydrate: 13 g
Fiber: 5 g
Protein: 6 g
Diabetic Exchanges: ½ starch, ½ vegetable, 2 fat

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 printed without permission in writing from the publisher. 

This article is featured in the March/April 2017 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

Vegetable Stir-Fry

West End Farmers Market is located in northwest St. Louis in an area with limited access to fresh produce. The International Institute, offering comprehensive adjustment services for refugees and immigrants in the community, has two farms for food-growing. There, recent refugees from a variety of countries including Burundi, Bhutan, Burma, Ethiopia, Morocco, Nepal, Democratic Republic of Congo, Tanzania, Kenya, and Somalia grow produce, which is in turn sold at the market. Market sales benefit the farmers and the refugees resettled in the community where the market is located, and increase access to fresh fruits and vegetables for the community at large.

The vegetable stir-fry recipe was inspired by the abundance of fresh vegetables available during the summer. To make it a meal, serve the stir-fry over brown rice, couscous, or quinoa. For variation, try adding chicken or extra firm tofu.

Vegetable Stir-Fry

(Makes 4 servings)

Ingredients

• 1 medium cucumber
• 1 head broccoli
• 1 medium carrot
• 1 small hot pepper or Sriracha sauce (Thai hot chili sauce) to taste
• 1 clove garlic
• 1 pint cherry tomatoes
• 1 bunch kale
• 1 tablespoon tahini paste
• 1 tablespoon brown sugar
• 3 tablespoons olive oil, divided
• ½ teaspoon ground ginger

Directions

1. Rinse and chop cucumber and broccoli. Peel, rinse, and chop carrot. Rinse and mince hot pepper. Peel and finely chop garlic. Rinse cherry tomatoes.
2. Remove hard stems from kale and stack leaves on top of each other. Use knife to slice kale leaves into ¼-inch strips.
3. In large bowl filled with cold water, add cut kale. Allow dirt to settle to bottom of bowl. Lift kale out of bowl. Shake off excess water.
4. In small bowl, mix together tahini, brown sugar, and 1 tablespoon olive oil. Add 1 teaspoon minced hot pepper (add more to taste). Mix.
5. In medium skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add ground ginger and stir. Add chopped cucumber, broccoli, carrots, garlic, and. Stir frequently. Cook until veggies are tender, about 6-7 minutes. Add tomatoes last.
6. Add tahini mixture. Bring to a boil. Reduce heat. Simmer about 2 minutes.

Curtis Stone’s Bagel, Egg, and Mushroom Brunch

While the menu options are endless, so are the styles of brunch. Play some nice music, pour through the paper, play a round of croquet, or challenge your dad or a guest to a game of Gin Rummy. After all, brunch is the meal that has something for everyone.

Sautéed Wild Mushrooms, Served On Toasted Bagel with Prosciutto and Poached Eggs
(Makes 4 servings)

Ingredients

• ¾ cup white wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ cup shallot, finely chopped
• 1 clove garlic, finely chopped
• 1 pound assorted wild mushrooms
• 1 tablespoon flat leaf parsley, finely sliced
• 4 eggs
• 2 bagels, split and toasted
• Olive oil for toasted bagels
• 4 thin slices prosciutto

Directions

1. Place large high-sided saucepan on medium heat and fill (nearly) to top with water.
2. Stir in vinegar and bring to boil.
3. While water is heating, place large heavy-based fry pan over medium heat.
4. Add oil and butter and sweat shallots and garlic for about 30 seconds until fragrant.
5. Add mushrooms and sauté for 5 more minutes.
6. Season to taste with salt and pepper and toss in parsley.
7. While mushrooms are cooking, crack one egg into coffee cup or small bowl and then gently transfer the egg to the barely simmering water.
8. Repeat with three more eggs.
9. Cook eggs for about 3 minutes, or until whites are set but the yolks are still runny.
10. Using slotted spoon, carefully remove eggs from the simmering water and set them on paper towel to drain excess water.
11. Set toasted bagel halves cut side up on 4 plates.
12. Fold prosicutto over bagels, spoon eggs onto prosciutto and top with a few spoonfuls of mushrooms.
13. Serve immediately.

Photo by Quentin Bacon.

Emeril Lagasse’s New-Style Caldo Verde

If I had to choose one dish to represent my childhood, 
it would be this. I call this version ‘new-style’ because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. 
Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.

New-Style Caldo Verde
(Makes 4 to 6 servings)

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups finely chopped yellow 
onions
• 1 tablespoon minced garlic
• 2 pounds Idaho potatoes, peeled 
and cut into ½-inch cubes
• 7 cups chicken stock or canned, 
low-sodium chicken broth
• Salt (if desired) and freshly ground 
black pepper, to taste
• ½ teaspoon crushed red pepper
• 8 ounces kale, large stems and 
ribs removed
• 8 ounces firm (smoked) chorizo 
or other hot smoked sausage, 
diced or crumbled
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped 
fresh mint

Directions

1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
2. Cook until onions are wilted, 4 minutes.
3. Add potatoes and chicken stock, cover, and bring to boil.
4. Season with salt and pepper, and add crushed red pepper.
5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
6. While potatoes are cooking, thinly slice kale. Set aside.
7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.

Breakfast Casserole: For Dinner!

This recipe is dedicated to a loyal reader, Frank, who faithfully peruses our new postings each week, but rarely cooks anything except eggs. And to families, couples, and singles across America who are not afraid to eat and enjoy breakfast for dinner, this one’s for you. (What else are you going to do with all those fresh eggs from the market?)

Breakfast for Dinner Casserole

(Makes 6 to 8 servings)

• 1 to 2 whole grain baguettes
• 1 to 2 tablespoons olive oil
• 1/2 pound lean turkey sausage
• 1/2 medium onion, chopped
• 1 medium bell pepper, chopped
• 1 cup sliced mushrooms
• 6 eggs
• 1/4 cup skim milk
• 3/4 cup low-fat shredded sharp cheddar cheese
• Salt and pepper, to taste
• 1/2 cup diced tomatoes (for topping)

Cut baguette(s) in half, lengthwise. Lightly brush sides with olive oil and cut into 1/2-inch cubes. Place bread pieces in 13 x 9-inch dish. In medium skillet, cook turkey sausage according to package directions. Set aside on paper towel-lined plate. In same pan, heat remaining olive oil over medium-high and saute onions for 1 to 2 minutes. Add peppers and mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. Cut sausage into thin, 1/4-inch slices.

In medium bowl, whisk together eggs, milk, and pepper (optional). Pour egg mixture over bread. Add vegetables, sausage, and salt and pepper (optional). Cover and chill for 1 hour to let egg mixture soak into bread.

Preheat oven to 350 F. Remove covering from dish and top with cheese. Bake for 30 to 40 minutes, or until top is golden brown. Let cool for 5 minutes. Top with diced tomatoes and serve with fruit salad or greens.