recipe from what's for dinner? by curtis stone
DESCRIPTION
Recipe for orecchiette with brown butter, broccoli, pine nuts, and basilCelebrity chef Curtis Stone, host of Bravo’s hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, Curtis offers both novice cooks and seasoned chefs mouthwatering recipes and easy-to-make meals for every night of the week. And he breaks them down into seven simple categories: • Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.TRANSCRIPT
{ Curtis stone }
What’s for
Dinner?
Delicious Recipes for a Busy Life
Photographs by Quentin Bacon
B A L L A n t i n e B o o K s T n e W y o r K
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s ●1 Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook for about 2 minutes, or just until bright green. Using a mesh spoon or sieve, scoop the broccoli out of the water, draining it well, and transfer to a rimmed baking sheet. Set aside.
●2 Return the water to a boil. Add the orecchiette and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve V cup of the pasta cooking water. Drain the orecchiette.
●3 Meanwhile, heat a large heavy skillet over medium- high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot.
●4 Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.
●5 Divide the pasta among four pasta bowls, drizzle with olive oil, and serve.
13 ounces broccoli florets with 1-inch stems (about 6 cups)
1 pound orecchiette
8 tablespoons (1 stick) unsalted butter
V cup lightly packed fresh basil leaves, coarsely chopped
V cup pine nuts, toasted (see Kitchen Note, page 20)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Extra- virgin olive oil, for serving
B rown butter is butter that is cooked until it takes on an amber brown color and nutty flavor.
There’s nothing to it, but you’ll be amazed at what this extra step does for a simple pasta
dish. Of course, the basil— which has the ability to take a good recipe and make it better— doesn’t
hurt, either. Cooked shrimp or chicken can be added to the pasta.
oreCChiette With BroWn Butter, BroCCoLi, pine nuts, And BAsiL
s e r ve s
4
PreP Time: 5 minutes
Cooki ng Time: 15 minutes
CuRTis’s kiTChen
note
deLiCAte herBs Using a large knife, chop herbs just before using, because the more delicate ones, like basil, will oxidize and turn brown soon after chopping. Make sure your knife is sharp—a dull one will bruise the herbs.
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Copyright © 2013 by Curtis Stone
All rights reserved.
Published in the United States by Ballantine Books, an imprint of
The Random House Publishing Group,
a division of Random House, Inc., New York.
BALLANTINe and colophon are registered trademarks of Random House, Inc.
All photographs by Quentin Bacon, reprinted here by permission of the photographer.
ISBN 978- 0- 345- 54252- 6
eBook ISBN 978- 0- 345- 54253- 3
Printed in the United States of America
www.ballantinebooks.com
2 4 6 8 9 7 5 3 1
Book design by Liz Cosgrove
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