Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat

Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat

Curtis Stone

Language: English

Pages: 304

ISBN: 034554255X

Format: PDF / Kindle (mobi) / ePub


For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring 130 of his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined. His go-to recipes include:
 
• Light meals: Roasted Beet and Quinoa Salad with Goat Cheese, Fennel, and Pecans; Weeknight Navy Bean and Ham Soup; Pork Burger with Spicy Ginger Pickles
• Scene-stealing dinners: Porcini-Braised Beef with Horseradish Mascarpone, Herb-Crusted Rack of Lamb with Fennel, Potato and Zucchini Enchiladas with Habanero Salsa
• Family-style sides: Pan-Roasted Brussels Sprouts with Chorizo, Butternut Squash with Sage and Brown Butter, Cheddar-and-Corn Cream Biscuits
• Sweet treats: Cherry-Amaretto Lattice Pie, Rum Pound Cake with Lime Glaze, Chilled Yellow Watermelon Soup with Summer Berries
• Favorite breakfasts: Crêpes with Homemade Ricotta and Maple-Kumquat Syrup, Smoked Salmon Omelet with Goat Cheese and Beet Relish, Maple Bran Madeleines
• Satisfying snacks: Popcorn with Bacon and Parmesan, Bruschetta with Spring Pea Pesto and Burrata, Chocolate-Hazelnut Milkshake, and many more
 
Good Food, Good Life brings back the pleasure of cooking and the wonder of connection into your home.
 
Praise for Curtis Stone
 
“Curtis Stone loves to cook. Unlike so many chefs, cooking’s not a job to him. It’s a joy. And you feel that every time he slips behind a stove.”—Ruth Reichl

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seasoning with salt and pepper. Spread the fennel over the baking sheet and set aside. 3. Season the lamb with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil, then add the lamb and cook, turning occasionally, for about 6 minutes, or until the racks are golden brown all over. Set the lamb fat side up atop the fennel on the baking sheet. 4. Mix the garlic, parsley, rosemary, fennel seeds, mustard, and the remaining 5 tablespoons oil into the chopped

for their red-and-white peppermint-candy-like pattern (don’t worry, they don’t taste like mint). And hey, if only red beets are available, use them. Maple-Glazed Planked Salmon Brining the salmon in the maple-saltwater gives it a sweet-salty flavor and moist texture. Cooking the fish on the cedar plank imparts a woodsy, smoky flavor and eliminates any worry of the fish sticking to the grill. Cedar planks are inexpensive and can be found at your local barbecue store or online. This dish matches

escarole, torn into bite-size pieces (about 2 cups) 3 cups loosely packed baby spinach leaves � cup loosely packed fresh basil leaves 1 tablespoon grated lemon zest 1 tablespoon fresh lemon juice Kosher salt 1 tablespoon finely chopped fresh chives A small chunk of Parmesan cheese, for grating 1. In a large heavy skillet, combine the spring onion, garlic, oil, and broth and bring to a simmer over medium heat. Cover and cook for about 2 minutes, or until the spring onion softens slightly.

beaters once she’d finished making brownies or eat cookie dough straight from the rubber spatula in all of its raw sugary and buttery glory. Watching my mum bake; anticipating the cakes, muffins, Pavlovas, tarts, and pies that would be coming out of the oven; and breathing in those sweet and comforting aromas—these are all beautiful memories. I’ve created my own take on each of those classic dishes and more in this chapter. Let me tell you, if you want your family to smile from ear to ear on a

nonstick cooking spray and place the molds in the pan. Add 1½ tablespoons of batter to the center of each mold and cook for about 9 minutes, or until the bottoms are deep golden brown, air bubbles have formed on the tops, and the sides and tops of the crumpets have set. Using tongs, carefully remove the molds and, if desired, turn the crumpets over and cook for 1 minute to brown the other side. Transfer the crumpets to a plate and repeat with the remaining batter. Serve warm. Chapter 6 SNACKS

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