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Curtis Stone Recipes

Posted on Mar 24, 2014 10:45am

Today owner of the new Beverly Hills restaurant, Maude, chef Curtis Stone joined the ladies for The Talk Food Festival.  He highlighted peas in three very different and delicious ways.  Here are Curtis’ recipes from today’s show.



Recipes courtesy of Curtis Stone


Seared Scallops and Peas with Bacon and Mint 

Serves: 4


Ingredients

2 1/2 cups shelled fresh peas (from 2 pounds peas in the pod)

3 slices thick-sliced bacon, cut crosswise into 1/4-inch-wide strips

1/2 cup coarsely chopped shallots

2 tablespoons coarsely chopped fresh mint

Kosher salt and freshly ground black pepper

12 large sea scallops, tough side muscle removed, patted dry

2 tablespoons olive oil


Method

  1. Bring a large saucepan of salted water to a boil over high heat. Add the peas and cook for about 2 minutes, or just until they are bright green and tender. Drain and transfer the peas to a bowl of ice water to cool. Drain well.

  2. Heat a large heavy skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until golden and crisp. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but a thin layer of fat from the skillet.

  3. Add the shallots to the skillet and cook, stirring often, for about 2 minutes, or until softened. Add the peas and cook, stirring often, for about 3 minutes, or until they are heated through. Stir in the bacon and mint. Season to taste with salt and pepper. Keep warm over very low heat.

  4. Meanwhile, season the scallops with salt and pepper. Heat another large heavy skillet over high heat until it is very hot. Add the olive oil, then add the scallops and cook for about 2 minutes, or until the underside is golden brown. Turn the scallops and cook for about 2 minutes more, or until the other side is golden brown but the scallops are still translucent when pierced in the center with the tip of a small knife. Transfer the scallops to paper towels to drain briefly.

  5. Divide the pea mixture and scallops among four dinner plates and serve.



Sugar Snap Pea Salad with Shaved Onion, Radish, Basil, and Mint  

Serves: 8 to 10


Ingredients

1 1/2 pounds sugar snap peas, trimmed, strings removed

4 radishes

1/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice

Sea salt

2 cups (not packed) watercress (1 1/2 ounces), thick stems trimmed

2/3 cup very thinly sliced white onion

1/2 cup (not packed) fresh small basil leaves

1/2 cup (not packed) fresh small mint leaves


Method

  1. In a large saucepan of boiling salted water over high heat, cook the sugar snap peas for about 1 minute, or until crisp-tender. Drain. Rinse with cold water; drain well. Pat dry. Cut the pea pods in half lengthwise, leaving the peas attached on each side of the pods. Set the pea pods aside to drain.

  2. Using a knife or vegetable slicer, cut the radishes into paper-thin slices. Transfer the radish slices to a bowl and add enough water to cover the radishes. Cover with plastic wrap and refrigerate until cold.

  3. In a small bowl, whisk the olive oil and lemon juice to blend. Season the dressing to taste with salt.

  4. In a large bowl, just before serving, gently toss the peas, radishes, watercress, onion, basil, and mint with enough dressing to coat. Season the salad with salt and serve immediately.

     

Cauliflower and Spinach Dal 

Serves: 4 to 6


Ingredients

2 tablespoons olive oil


1 yellow onion, finely chopped

3 tablespoons finely chopped peeled fresh ginger

4 large garlic cloves, finely chopped

1 red jalapeño pepper, seeded and finely chopped

2 1/2 teaspoons ground coriander

2 1/2 teaspoons ground cumin


1/2 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

10 fresh curry leaves (optional)

1 pound (about 2 cups) yellow split peas, rinsed

Kosher salt and freshly ground black pepper

1 head cauliflower, cored and cut into bite-size florets

One 6-ounce package fresh baby spinach

1/2 cup fresh cilantro leaves

Basmati rice or 4 to 6 naan, warmed, for serving


Method

  1. Heat a large heavy pot over medium heat. Add the olive oil, then add the onions and cook, stirring often, for about 5 minutes, or until tender. Add the ginger, garlic, and jalapeños and cook for about 1 minute, or until fragrant. Add the coriander, cumin, cayenne pepper, turmeric, and curry leaves, if using, and stir constantly for 2 minutes to toast the spices.

  2. Stir in the split peas and enough water to cover, about 8 cups. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat to medium-low, partially cover the pot, and simmer, stirring occasionally, for about 45 minutes, or until the split peas are tender.

  3. Add the cauliflower, partially cover again, and cook, stirring occasionally, and adding more water as needed to adjust the thickness to your desired consistency, for about 35 minutes, or until the cauliflower is falling apart and the mixture has thickened slightly. Season to taste again with salt and pepper. Remove from the heat, add the spinach, and stir until wilted.

  4. Spoon the dal into bowls and sprinkle with the cilantro. Serve hot with the rice or naan.



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