Instructions to change your password should arrive in your inbox in a few moments.
Redo You: Cooking with Curtis Stone
Celebrity chef Curtis Stone joins us The Talk today and shows us how to turn the freshest ingredients into the tastiest summer meal!
Get his delicious recipes below:
Farmers' Market Salad with Pickled Peach Vinaigrette
Courtesy of Curtis Stone
Serves 4
Ingredients
Vinaigrette:
1 small ripe peach (about 100 g), pitted, large dice
1 large shallot (about 50 g), thinly sliced
1 1/2 tbs (not packed) finely grated lemon zest
1/3 cup Champagne vinegar
1/3 cup dry white wine
1 large egg yolk
1/2 cup canola oil
Salad:
Petit romaine lettuce
Lola Rosa lettuce
Red oak lettuce
Petit red butter lettuce
Baby organic icicle radishes, sliced thin
Fava beans, blanched and peeled
Baby carrots (purple and yellow), sliced thin
Heirloom cherry tomatoes, cut in half
Peaches, cut in half then quartered
Method
- To make the vinaigrette:
- In heavy small saucepan, combine peach, shallot, lemon zest, vinegar, and wine and bring to a boil over high heat. Transfer the mixture to a glass bowl and refrigerate until cold.
- In a blender, combine the peach mixture and egg yolk. Blend on high speed until nearly smooth. With the machine on, gradually add the oil in a very slow steady stream, blending until the mixture is emulsified and creamy. Season the vinaigrette to taste with kosher salt.
Parmesan Crisps
Courtesy of Curtis Stone
Serves 4
Ingredients:
3/4 cup/55 g shredded Parmesan cheese
Method:
- Preheat the oven to 400°F/205°C.
- Place a nonstick silicon mat on an oven tray
- Evenly sprinkle the shredded Parmesan cheese over the mat, forming a thin 13x9-inch/33x23-cm rectangle of cheese on the mat.
- Bake for about 7 minutes or until the cheese is lacy and golden.
- Remove from the oven and allow to cool completely.
- Break the Parmesan wafer into large pieces.
Prosciutto Chips
Courtesy of Curtis Stone
Serves 6
12 slices prosciutto
To make the prosciutto chips:
- Preheat oven to 400°F. Place slices of prosciutto on baking tray.
- Bake for 10 minutes, or until prosciutto crisps.
Peach and Peppermint Iced Tea 
Courtesy of Curtis Stone
Serves 4
Ingredients:
1 1/4 (lightly packed) cups fresh peppermint leaves (from 3 bunches)
3 ripe peaches, pitted, 2 coarsely chopped, 1 very thinly sliced
4 cups ice cubes, crushed
Method:
- Pour 6 cups of water into a medium saucepan.
- Cover and bring to a boil over high heat.
- Remove from the heat and add 1 cup of peppermint leaves.
- Cover and let steep for 30 minutes to allow the mint to infuse the water.
- Strain the mint tea into a pitcher and refrigerate until cold.
- Puree the chopped peaches in a blender until smooth, adding a couple tablespoons of the mint tea, if necessary, to help puree the peaches. Strain the peach puree through a fine meshed sieve and chill the puree.
- Layer the crushed ice, thin slices of peach, and the remaining mint leaves in 4 tall glasses, filling the glasses about halfway.
- Pour some peach puree into each glass, then stir in the chilled mint tea and serve immediately.
Cream Cheese Sandwich Cookies with Fresh Strawberry Jam
Courtesy of Curtis Stone
Makes about 32 cookies
Ingredients:
Dough:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
6oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
2/3 cup caster sugar
1 large egg yolk
2 tsp vanilla extract
1/2 small lemon, zest finely grated
Jam:
1 pound fresh strawberries cut into 1/2 inch pieces
1 cup (lightly packed) golden brown sugar
Confectioners' sugar for dusting
Method:
To make dough, in medium bowl, whisk flour, baking powder and salt to blend.
In large bowl, beat cream cheese, butter, and caster sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg yolk, vanilla, and lemon zest; beat until well blended. Add flour mixture and beat on low speed until just blended. Dough will be very soft.
Divide dough in half and transfer each half to a sheet of parchment paper then top each with another sheet of parchment paper. Roll out each to 1/8 inch thickness. Transfer to a baking sheet (parchment sheets and dough can be stacked) and freeze until firm, about 30 minutes.
Meanwhile, to make jam, in heavy large sauté pan over medium heat, stir strawberries and brown sugar until juices form and come to a simmer, about 5 minutes. Simmer until strawberries are very tender and syrup thickens and drips slowly from spoon, stirring often, about 15 minutes. Transfer to a wide shallow bowl and cool completely (jam will continue to thicken as it cools).
To bake cookies, position racks in middle and upper third of oven and preheat oven to 350 degrees F. Line heavy large baking sheets with parchment paper.
Working quickly and with 1 dough sheet at a time, uncover dough sheets and use a 2 1/2 inch cookie cutter to cut out rounds from cold dough sheets and immediately transfer rounds to prepared baking sheets, spacing about 1 inch apart (you can fit about 15 cutouts on each baking sheet). Using a 1 inch cookie cutter, cut out center from half of rounds. Gather all dough trimmings and form into disc, then roll out again to 1/8 inch thickness; cover and freeze.
Bake rings and rounds until lightly golden on bottoms, rotating sheets halfway through, about 15 minutes. Transfer cookies to wire racks to cool completely. Repeat to form more cookies from dough trimmings, using dough trimmings just once to ensure cookies are tender. Cooled cookies can be stored overnight in an airtight container at room temperature before filling with jam. Jam can be stored in a sealed jar and refrigerated up to 3 days.
To assemble cookie sandwiches, spoon about 1 tsp of jam onto center of flat sides of cookie rounds. Set cookie rings on top, allowing some jam to ooze from center and sides. Dust with confectioners' sugar and serve.
Connect with the Talk
