Summary of Contents for Curtis Stone 522936
- Page 1 5PC COOKWARE SET RECIPES AND USAGE INSTRUCTIONS CAST5P_RECIPE BOOKLET INSERT.indd 1 12/6/2016 10:53:15 AM...
- Page 2 Potato Salad with Bacon Serves: 4 Prep Time: 15 minutes Cook Time: 30 minutes Make-Ahead: Potato salad can be made 8 hours ahead, covered and refrigerated. If making it in advance, serve it cold or at room temperature. INGREDIENTS 4 1/2 lb. Yukon Gold potatoes, peeled, cut into 1 1/2 inch cubes 2 cups reduced-sodium chicken broth 1/2 cup finely chopped shallots 1/3 cup finely chopped cornichons...
- Page 3 METHOD 1. Place potatoes in the Curtis Stone Sauteuse Pan. Cover potatoes with salted water and bring to boil. Simmer potatoes 10 minutes, or until just tender (When potatoes are done, a sharp knife should be able to pierce piece of potato easily and potato should glide off knife without falling apart).
- Page 4 Turkey Meatballs in Homemade Marinara Sauce Serves: 4 Prep Time: 40 minutes Cook Time: 2 hours Make-Ahead: Sauce and formed (uncooked) meatballs can be made up to 1 day ahead, covered separately and refrigerated. Rewarm sauce, covered, over medium heat until hot before proceeding.
- Page 5 METHOD To make tomato sauce: 1. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add olive oil, and then add shallots and garlic and sauté 2 minutes, or until tender. Add thyme and bay leaf. Add wine and tomatoes and bring to simmer.
- Page 6 Quinoa Salad with Chickpeas and Tomatoes Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes Make-Ahead: Quinoa can be cooked up to 2 days ahead, cooled, covered, and refrigerate. Bring to room temperature before serving. INGREDIENTS Quinoa: 2 cups quinoa 1 tbs.
- Page 7 1. Put quinoa in fine-mesh sieve and rinse under cold running water. Set aside to drain well. 2. Heat the Curtis Stone 2.5-qt. Saucepan over medium-high heat. Add olive oil, then add shallots and cook 2 minutes, or until softened. Add garlic and cook 1 minute, or until fragrant.
- Page 8 Seared Scallops and Spring Vegetables with Coconut-Lime Sauce Serves: 4 Prep Time: 15 minutes, plus 10 minutes standing time Cook Time: 25 minutes Make-Ahead: Sauce can be made 1 day ahead, cooled, covered, and refrigerated. Reheat over low heat. INGREDIENTS Coconut-Lime Sauce: 1 tbs.
- Page 9 To cook vegetables: 3. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add 1 tbs. olive oil, then place bok choy cut side down in pan and cook 1 minute, or until golden brown on bottom.
- Page 10 3. Meanwhile, in large bowl, whisk brown sugar, remaining 2 tbs. flour, cinnamon, and remaining 1/4 tsp. salt. Add apple wedges and toss to coat. Transfer apple filling to the Curtis Stone 10-inch Frypan, mounding it above pan rim. Sprinkle crumble topping evenly over apple filling. Filling and topping will be domed in frypan, but will cook down throughout baking.
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- Page 12 METHOD 1. Preheat oven to 375°F. 2. Place potatoes in the Curtis Stone Sauteuse Pan and add enough cold salted water to cover by 1 inch. Bring water to simmer over high heat, then reduce heat to medium, and simmer 15 minutes, or until potatoes are tender. Drain potatoes well.
- Page 13 METHOD 1. Preheat oven to 300°F. 2. Place the Curtis Stone Sauteuse Pan over medium-high heat. Season beef with salt and pepper. Dust beef with flour, shaking off any excess. Heat oil in pan and add beef. Sear beef on all sides 10 to 12 minutes in total, or until browned all over.
- Page 14 2 bunches green kale (about 1 lb.), stems removed, leaves coarsely chopped METHOD 1. Season pork generously with salt and pepper. Heat the Curtis Stone Sauteuse Pan over medium-high heat until hot. Add 2 tbs. oil and pork and cook, turning occasionally, 6 minutes, or until browned all over.
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- Page 16 1. Put rice in sieve and rinse under cold running water, stirring rice with your hand, until water runs fairly clear. Drain well. 2. In the Curtis Stone 2.5-qt. Saucepan, bring rice, water, and salt to boil over high heat. Reduce heat to low, cover with lid, and simmer gently 15 minutes, or until water has been absorbed and rice is tender.
- Page 17 Return pork and its juices to gravy and simmer 4 minutes, or until pork is cooked through. Discard thyme stems. 3. Meanwhile, in the Curtis Stone 2.5-qt. Saucepan over medium heat, bring milk and 1 3/4 cups water to boil. Add grits in steady stream while whisking. Cook grits, stirring often, for 6 to 8 minutes, or until grits are cooked.
- Page 18 Reserve corn milk, about 1/3 cup. 2. Heat the Curtis Stone Sauteuse Pan over medium-high heat. Add bacon and cook, stirring occasionally, 5 minutes, or until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate.
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- Page 20 Quick Blackened Catfish Gumbo Serves: 4 Prep Time: 10 minutes Cook Time: 25 minutes Make-Ahead: Blackening spice mixture can be made 1 week ahead, stored airtight at room temperature. Gumbo can be made 1 day ahead, cooled, covered, and chilled. Rewarm covered over low heat.
- Page 21 (Alternatively substitute with 2 tbs. purchased blackening spice) Sprinkle catfish with all but 2 tsp. spice mixture. 2. Place the Curtis Stone Sauteuse Pan over medium-high heat. Add 1 tbs. oil and catfish and sear each side 3 minutes, or until fish is blackened and just cooked through.
- Page 22 USAGE & CARE INSTRUCTIONS SET INCLUDES 2.7qt Saucepan with Lid 3.3qt Sauteuse 10inch Frypan Bonus Lid fits both Sauteuse and Frypan PRODUCT INFORMATION • Forged aluminium body with reinforced rims • Exclusive Dura-Pan non-stick surface for reliable food release and easy cleaning •...
- Page 23 OVEN USE • This cookware is oven safe to 390°F. Do not use above this temperature setting. Using above the temperature setting can cause discoloration and can permanently damage the cookware. • For fan forced ovens, adjust the temperature in line with the oven manufacturer’ s guidelines. •...
- Page 24 • Whilst the interior of the pan is metal utensil safe, we do recommend that you use nylon, wooden or silicone utensils to prolong the life of your non-stick cookware. Do not use sharp edged utensils on the non-stick surface. Do not use a knife or any pointed tip utensils to cut or pierce food directly on the non-stick surface as this could cause permanent damage and is not covered under the manufacturer’...
- Page 25 WARRANTY: 1-YEAR LIMITED Your Curtis Stone cookware is warranted for 1 year to be free of defects under normal household use to the original purchaser. This warranty excludes damage caused by accident, overheating, misuse or abuse, and does not apply to scratches, discoloration, stains, dents or other damage which does not affect the functionality of the cookware.
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