Showing posts with label Curtis Stone. Show all posts
Showing posts with label Curtis Stone. Show all posts

Sunday, October 2, 2016

Quick Curry Noodle Soup (and 5 More Favorite Curtis Stone Recipes) for Souper (Soup, Salad, & Sammie) Sundays

This week ends our six months cooking with Curtis Stone as our featured chef at I Heart Cooking Clubs. (Next week we start cooking with blogger and cookbook author, Heidi Swanson.) So this week we are saying Hooroo Curtis! (Goodbye Curtis!) and I am saying goodbye with a recipe I have been wanting to make from the beginning, his Quick Curry Noodle Soup


The recipe calls for shrimp and snapper but I couldn't find local snapper that looked good so I replaced it with some locally-made organic tofu, pressed in my tofu press and cut into cubes. I also added very thinly sliced carrots and some baby bok choy. My changes are noted in red below.


Curtis says: "This brothy soup is heavy on aromatic Thai flavors like lemongrass, ginger, cilantro, and coconut milk. The Kaffir lime leaves are not essential, but if you can get your hands on a bunch, they will take the dish to the next level. Freeze leftover leaves and pull them out again for your next curry."

Quick Curry Noodle Soup
Adapted from Good Food, Good Life by Curtis Stone
(Serves 4)

1 shallot, coarsely chopped
2 Fresno chiles, seeded to lessen heat if preferred, and coarsely chopped
3 garlic cloves, coarsely chopped
1 lemongrass stalk, coarsely chopped
1 Tbsp chopped peeled fresh ginger
10 fresh cilantro sprigs, leaves removed from stems and stems and leaves reserved
2 Tbsp canola or olive oil
2 cups unsweetened coconut milk
2 cups water or light broth (I used light veggie stock)
1 lb large shrimp, peeled and deveined
1 lb skinless snapper fillets, cut into 1-inch pieces (I used pressed firm tofu, cubed)
3 oz thin rice noodles, soaked in hot water for 10 minutes and drained
4 kaffir lime leaves, thinly sliced, optional
1 Tbsp fish sauce
Grated zest and juice of two limes
kosher salt, to taste

In a food processor or blender, process the shallot, chiles, garlic, lemongrass, ginger and cilantro stems with the oil until pureed as smoothly as possible, stopping to scrape down the sides of the bowl occasionally as needed.

Heat a large heavy pot over medium-high heat. Add the chile paste and saute for about 3 minutes, until the mixture is fragrant. Add the coconut milk and water or broth, cover, bring to a simmer, and simmer for about 10 minutes, until flavors have blended.

Add the shrimp, snapper (or tofu), noodles, lime leaves, and fish sauce to the coconut broth and simmer for 3 minutes--until the seafood and noodles are just cooked through. Stir in the lime zest and juice and season to taste with salt.

Divide between bowls, sprinkle the cilantro on top and serve immediately. 

Make Ahead Note: Curtis says that the recipe can be made through step 2, up to 1-day ahead. Keep the coconut broth separate and refrigerated and bring to a simmer before proceeding to the next step.  


Notes/Results: I love how quickly and easily this curry noodle soup comes together and how good it tastes. I made the curry paste in my Vita Mix blender, poured it into the pan and prepped the shrimp, tofu and veggies while the coconut curry broth simmered and flavors blended. You can adapt this one to your preferences with little effort--subbing in different proteins and veggies and increasing or decreasing the heat and changing up the noodles, or using veggie noodles. I did remove the seeds from the chiles so it had a mild kick--which is the way I like it. It really hit the spot for a rainy, carb-craving day.


I always like to end my cooking time with our featured chef by sharing my favorite recipes that I cooked during our time with them. Here's five of my Curtis Stone picks although I really enjoyed all of his recipes that I made. Interestingly enough, my favorite five recipes--the ones  were either fish, soup, or fish soup!

This Tomato Consommé with Cucumber and Watermelon Balls was visually stunning, delicious, and perfect for a humid summer. It was also a perfect balance of the sweet melon and the savory tomato broth.

 

His Braised Mahi Mahi Opah Puttanesca is an easy one-pan fish dinner that was delicious with the spice and the tangy flavor and  the briny olives and capers. I served it with zucchini noodles for a healthy dinner.



Speaking of fish, Curtis's Grilled Mahi Mahi Tacos with Pico De Gallo were delicious with their flavorful cilantro and garlic marinade and a chunky fresh pico de gallo. One of my favorite fish taco recipes ever.  



What's with all the fruit soup? ;-) The Watermelon and Summer Berry Soup also needs a mention because it's like a watermelon agua fresca meets a fruit salad. It was terrific on its own, and even more amazing with a scoop of yogurt or vanilla ice cream. Perfect for summer and especially lovely on the table for Memorial Day or July 4th. 

 

Finally, the first dish I cooked with Curtis was this Thai Soup with Mahi Mahi and Shrimp Dumplings. The flavors and the notes of sweet, salty, spicy, savory and tangy were so well balanced in this soup and who doesn't love tender little meatballs--these were of fish and shrimp and rich coconut milk broth?!


Seriously, it's hard to go wrong with a Curtis Stone recipe, but these are ones I think about long after I finished enjoying them! I'll definitely be back cooking with Curtis during our monthly Potluck weeks.

You can see how everyone said Hooroo Curtis! by checking out the picture links on the post.

We have some good friends in the Souper Sundays kitchen who shared some delicious dishes last week--let's have a look!
 


Shaheen of Allotment2Kitchen shared her Berbere Split Pea, Sweetcorn and Yellow Courgette Soup and said, "In recent years I have been exploring and enjoying more and more Ethiopian and Eritrean cuisine. The last recipe I made was during Refugee Week.  I have to admit this Berbere Soup is not authentic, but it is inspired as I was given a little jar of homemade Berbere spice blend by one of the volunteers in my workplace."   


Debbie of The Friday Friends shared a salad and a soup this week. Her salad is this pretty Frida Kahlo-inspired Fruity Slaw and she says, "I've had this recipe for a while, but
To be honest---the sound of cantaloupe and strawberries and cabbage didn't sound that appealing to me, but make it I did and... it Was SO GOOD!!  I loved it.  Just the right amount of sweet from the fruit and crunch from the cabbage. While this might not seem "Mexican" inspired, think of this---artists always use fruit in their paintings. It's common. Still Life paintings--lots of fruit."


Debbie also made soup and said, "This is what I made for my Sunday Soup---Chicken and Kielbasa Soup--- and it was so, SO good. The description in the magazine says that there is something satisfying about that snap that comes when you bite into a chuck of Kielbasa, and that its smoky flavor begs to be added to cold-weather dishes. AGREED!"
  

 
Here at Kahakai Kitchen, I made a Black Bean, Radish and Cheese Salad to go with fish tacos for a Frida Kahlo-inspired dinner for a Food 'n Flix and Cook the Books crossover event. It's a very simple and easy salad but it gets lots of flavor from the peppery radish, the crumbly cheese, cilantro and tangy vinaigrette.  

 
A big thank you to Shaheen and Debbie for joining in this week!

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).


Have a happy, healthy week!
 

Saturday, September 10, 2016

Curtis Stone's Hot Choclate and Ice Cream Floats--Made Dairy-Free and Delicious

Yeah, it's kind of been one of those weeks--long and tough--even with the Labor Day holiday. So honestly, I have been eating soup and random leftovers and not messing with cooking beyond that. Maybe not the best week for I Heart Cooking Clubs theme to be Finishing Touches--all about making dishes special with garnishes, sauces, and other "extras" to make a dish special as I am not in the mood to fuss. 

I had Curtis Stone's Hot Chocolate and Ice Cream Floats from his website tagged to make for a while now, as I wanted to try a dairy-free, vegan version. Since I had leftover vegan chocolate ice cream from earlier in the week, I put a can of coconut milk in the fridge over night for whipped cream and figured it would be a quick, easy and comforting treat and with the finishing touches of ice cream, whipped creme and shaved chocolate.


Well, my mood certainly transferred to my cooking mojo, as this is not the prettiest Curtis Stone recipe I have made--through no fault of Curtis, of course. I had my first coconut whipped cream failure. I am blaming the brand of coconut milk (not my normal brand) since it was slightly grainy and strange, and the moment I opened the can and carefully scrapped off the top 'set' layer, I looked at it and just knew it wasn't going to fluff up. But, looks (my ice cream melted pretty fast) and non-set whipped creme, aside, this is a delicious hot & cold beverage--like a non-coffee affogato, that tastes as decadent as a full dairy version but is completely dairy free. My vegan adaptations to Curtis's recipe are in red below.


Hot Chocolate and Ice Cream Floats 
Adapted from Curtis Stone.com
(Serves 4)

1 1/3 cups whole milk (I used coconut milk)
1/3 cup amaretto or other almond-flavored liqueur (I used Kahlúa Hazelnut which is vegan-friendly)
2 tablespoons sugar (I used 1/2 Tbsp agave)
4 ounces dark chocolate (bittersweet or semisweet), chopped (I used Lindt Excellence Dark 70% which is dairy-free)
3/4 cup heavy cream (I used whipped coconut cream)
1 pint vanilla Swiss almond ice cream (I used this vegan chocolate ice cream)
(I added shaved dark chocolate to garnish)

To prepare: Place coconut milk (I prefer Whole Foods 365 brand or Thai Kitchen Brands) in the fridge overnight to chill.

To make whipped coconut creme: Place a mixing bowl and hand mixer beaters into the freezer to chill for 15-20 minutes before preparing Carefully take your can of chilled coconut milk out of the refrigerator--keeping it level and still. Skim the solidified coconut cream from the chilled coconut milk and transfer the solids to the bowl of the stand mixture. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results). Beat for 1 to 2 minutes until fluffy.

In a medium heavy saucepan, combine the coconut milk, Kahlúa and agave and bring to a near simmer over medium heat. Add the chopped chocolate and whisk into the milk mixture until smooth and melted. Keep hot chocolate warm.

To Serve: Place one scoop of ice cream in each of four bowls. Pour the hot chocolate mixture over the ice cream and top with the whipped cream. Garnish with shaved dark chocolate if desired. Serve immediately with spoons.


Notes/Results: So beyond the coconut whipped cream not getting fluffy, the rest of this recipe was a successful experiment. When you buy coconut milk for the purpose of using it for whipped cream, you want it to be full-fat and have the least amount of preservatives as possible. The full-fat one I had in my cupboard (Natural Value Organic)  seemed like it would be perfect because it had no additives but maybe I had a bad or old can--I can't make out the date on the bottom. I have had good luck with the two brands I mentioned above in the recipe, so I likely won't try this one again. The vegan ice cream I made was chocolate and because the taste of the whipped cream was OK, the graininess went away, and it was just creamy rather than whipped and fluffy--I went ahead and used it for the visual contrast against the hot chocolate and chocolate ice cream. Because coconut milk is already sweet, I reduced the sweetener down to 1/2 Tbsp agave and used no sweetener in the whipped cream. This is a rich and indulgent dessert that is fun to eat and straddles the change of summer to fall nicely. I would definitely make it again. 

 
I am linking this dish up over at I Heart Cooking Clubs for Finishing Touches. You can see what everyone made by checking out the picture links on the post. 
 
 

Sunday, August 14, 2016

Curtis Stone's Tomato Consommé with Cucumber and Watermelon Balls for Souper (Soup, Salad & Sammie) Sundays

This has been the summer for cold soups with lots of warm and humid days. Anything to not have to turn on the oven or the stove makes me happy. I made Curtis Stone's Chilled Watermelon and Summer Berry Soup a couple of months ago and it was delicious, so I have had my eye on his Tomato Consommé with Cucumber and Watermelon Balls for a while now.


The Good Food Chanel says, "A deliciously refreshing chilled soup from Curtis Stone, garnished with fragrant herbs, crunchy cucumber and watermelon balls."


Tomato Consommé with Cucumber and Watermelon Balls
By Curtis Stone, via Good Food Channel.com
(Serves 4)

For the Soup:
12 plum tomatoes, chopped
2 beefsteak tomatoes, chopped
1 cucumber, peeled, de-seeded and chopped
handful of mixed herbs, (I used basil, parsley, tarragon and dill)

(I added a pinch of salt)

For the Garnish:
1 cucumber, peeled
1 thick slice of watermelon, de-seeded
sprigs of herbs, (I used basil, parsley, tarragon and dill)
extra virgin olive oil, for drizzling

Put the tomatoes, cucumber and herbs in a liquidiser ((blender), and blend to purée.
 

Pour into a muslin-lined sieve set over a large bowl. Push the purée through the muslin, pressing hard with the back of a wooden spoon. Leave in the fridge for 2-3 hours to chill.
 

Using a melon baller, make some neat balls of cucumber and watermelon.
 

Place a few balls in individual serving bowls, with some tiny sprigs of herbs. Ladle in the tomato consommé and drizzle with olive oil.


Notes/Results: This is a light and refreshing soup with the more savory tomato broth, herbs and cucumbers, pairing well with the sweetness of the watermelon. I did add a pinch of salt to the broth as I think it brings out more of the flavor of the tomatoes. And normally (because I am lazy) I would skip the cheesecloth step and just run it through a mesh strainer, but it does give you a nice, clear tomato broth so take the extra minutes to strain it carefully and use the cheesecloth. The watermelon and cucumber balls add fun shape and texture. If you are uninitiated into the joys of cold soups, this is a great one to start with--it's not as harsh as gazpacho can be, it's not thick like a pureed soup, it's super cooling, and it's fun to eat. It would be a great starter for a summer lunch or dinner. I will definitely make it again. 


I'll be linking my soup up at I Heart Cooking Clubs for this coming week's *Special Edition* No-Cook Challenge post where we are 'not-cooking' recipes from out current featured chef Curtis Stone or any previous IHCC chef. That means recipes where no cooking or heat is allowed. You can see what everyone made by clicking on the picture links on the post when it goes live. 

 
We have two friends in the Souper Sunday's kitchen this week sharing a salad and a soup--let's have a look! 


Tina of Squirrel Head Manor shared her Quinoa Salad--Starring Roasted Corn, Pesto and Black Beans. Tina says, "This is a salad you can eat hot or cold. Do you like quinoa and black beans and roasted corn? This is for you then. As summer starts it's final countdown we are still eating light meals most of the time....But certainly we're looking forward to the heartier meals that warm us in the (oh please come on and hurry) cold weather."



Louise of Soup, Soup Glorious Soup made this Spicy Cauliflower, Turmeric and Chickpea Soup. She says, "Turmeric is having it's moment as a superfood lately. Which is fine, herbs and spices are all good for us, and tasty. Recently I tried fresh turmeric in a few recipes and so I'm still trying to get the bright orange stains out of various kitchen implements. Go the ground, I say. ... This was a fabulous soup. I really liked it, with and without sour cream. I'll be making it again. It may even enter the Hall of Fame. It's an unusual method really- par-roasting the veg and then boiling them."


Thanks to Tina and Louise for joining in this week!

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.
On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).



 
Have a happy, healthy week!
 

Sunday, July 31, 2016

Spicy Black Bean Soup with Cashew Crème Fraîche and Cilantro for Souper (Soup, Salad & Sammie) Sundays

I think that a good simple black bean soup works any time of year--no matter the season. Light but satisfying, spicy and tangy--it totally works as a summer soup. Even better if you add an extra topping or two--like fresh summer corn, red bell pepper, and avocado, along with cilantro and crème fraîche (or in this case, cashew crème fraîche). It's grey and drizzly here today, although it's still 80 degrees F., and this soup brightens the day right up, like a fiesta in your mouth.
 

I made some changes to Curtis's recipe--mainly doubling the black beans so I had plenty to blend and to keep whole in the soup--which I prefer to having it all pureed. I also upped some of the spices to compensate for the extra beans and used veggie stock. To add more of the cilantro flavor, I put some leaves and stems in with the soup in my blender and finally, I used cashew cream (with a pinch of salt and lemon juice added) in place of the crème fraîche. My changes are noted in red below. 


Spicy Black Bean Soup with Cashew Creme Crème Fraîche and Cilantro
Slightly Adapted from Curtis Stone.com
(Serves 4)

1 Tbsp olive oil
1 shallot, coarsely chopped (I used 1/2 small sweet onion)
1 garlic clove, coarsely chopped (I used 2)
1 red jalapeño chile, seeded, chopped
1/2 tsp ground cumin (I used 1 tsp)
2 cups cooked black beans (I used 4 cups black beans)
2 cups chicken stock (I used veggie stock)
(I added 1/3 cup cilantro leaves and stems coarsely chopped)
Salt and freshly ground black pepper
Juice of 1 lime
1/4 cup crème fraîche (I used cashew creme)
1/2 small red bell pepper, seeded, finely diced
2 Tbsp chopped cilantro
(I added fresh corn kernels and chopped avocado)

Heat a large pot over medium-high heat. Add the oil and shallot and sauté for 1 minute, or until tender. Add the garlic, jalapeño, and cumin and sauté for 1 minute, or until the garlic softens. Add the beans and chicken stock and bring to the simmer. Simmer for 5 minutes to blend the flavors.

(Deb's Note: I pulled out 2 full cups (about half) of the beans and set them aside, them blended the rest of the mixture in the blender, adding in the 1/3 cup of cilantro stems and leaves before blender. Then I added the blended mixture back to the pot with the reserved beans and seasoned to taste as directed.)  In a blender, working in batches, puree the soup until smooth. Transfer the pureed soup to a medium saucepan and bring to a simmer over medium heat. Season the soup to taste with salt, pepper, and lime juice. 

Ladle the soup into serving bowls, drizzle some crème fraîche over the soup, garnish with the red bell pepper and cilantro (and avocado and fresh corn as desired), and serve.


Notes/Results:  I liked the flavors in this soup and I think adding some of the cilantro to the broth gives the flavor more depth. I am not sure it quite deserves the 'spicy' moniker when you de-seed the pepper, so if you like it spicy have some cayenne pepper or hot sauce ready to add. The toppings are what make this soup special, so add what you like or have on hand. Crushed tortilla chips and fresh tomatoes would be nice as well. The crème fraîche (cashew cream if you want it vegan) is nice stirred into the soup, making it nice and creamy. Reasonably quick to make, healthy, and tastes great--I would make it again.


I'll be linking this soup up I Heart Cooking Clubs where this coming week's theme is Herbalicious. You can see what herbs people chose to cook with by clicking on the picture links on the post.  

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.



Tina of Squirrel Head Manor shares two salads that she enjoyed last week saying, "Can you believe it - next Monday will be August. A step closer to my favorite months and jackets and boots and fires in the yard. But until such a time arrives... we have cool lunches for hot days. ... A Greek Salad where I ditched the pepperoncinis but loved the extra black olives. This was enjoyed with a few slices of pizza while we had movie night.

 
And "Here we have a Salad Nicoise purchased from Hopkins Eatery in Tallahassee. Instead of fresh tuna, as I use at home, they added a scoop of tuna salad. It was very good and a cold salad loaded with lots of veggies and a bit of protein hits the spot. You can't see the potato slices very well but it had plenty of seasoned red potato slices."


 
Debra of Eliot's Eats made this pretty movie-inspired Spinach Salad with Sweet Peas, Strawberries, and Maple-Balsamic Vinaigrette for Food 'n Flix and said, "I decided to obviously change up the recipe and use spinach in honor of Popeye. Luckily, the salad did contain frozen peas (for Swee’pea) and olive oil (obviously for Popeye’s love). And, I will reply “Yes” to the Commodore:  I am making a salad!"



Judee of Gluten Free A-Z Blog brings a Quick Quinoa Salad and says, "Leftovers can be recreated! I used three leftovers to create a quick and tasty quinoa salad. Tossed salad, leftover cooked quinoa, and homemade lemon dressing taste great together. Sometimes you discover something by accident that turns out to really work well!" 



Flour.ish.en Test Kitchen shared this Ottolenghi-adapted Sweet Summer Salad, saying, "I could not stop eating this salad. I substituted goat cheese for gorgonzola, so that the fruity sunny flavor of nectarines, as well as the greens, would shine. Used two kinds of green: arugula and endive. The lightly roasted chopped almonds in butter are a welcoming play in texture. This salad is so refreshing and tantalizing; I'm thinking of making another one in short order."

  

Vicki of I'd Rather Be At the Beach shared a Popeye-inspired Burger Soup and said, "This was a good soup. The ingredients didn’t cost much to buy, and it was easy and quick to make. The next time I make it I’m going to use a few each of Yukon potatoes, carrots, and a small bag of frozen peas, and maybe celery, instead of using a bag of mixed vegetables. It was good, but I like to try different ingredients to see which way tastes the best."

 
Thanks to everyone who linked up last week!

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.
On your entry post (on your blog):
  • please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).




Have a happy, healthy week!