Talk Takeaway: Cooking with Curtis Stone

Posted on Jan 17, 2013 10:45am

In today's Talk Takeaway, Curtis Stone showed us how to make simple meals to keep us warm through the long cold winter. Here are the recipes from today's show.

Chicken and Mushroom Pie
Serves 4

3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
Salt and freshly ground black pepper
1 teaspoon olive oil
2 tablespoons butter
1 onion, finely diced
¼ # button mushrooms, sliced thin
1 tablespoon coarse-grained (pommery) mustard
1/4 cup all purpose flour
1 cup chicken stock
3/4 cup plus 1 tablespoon whole milk
¼ cup heavy cream
2 tablespoons finely chopped fresh tarragon
1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 large egg
Sesame seeds, for garnish


  • To roast the chicken: Preheat the oven to 400°F.  
  • Sprinkle the chicken legs with salt and pepper and drizzle with olive oil.
  • Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.
  • Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.
  • Reserve the pan drippings on the baking sheet.
  • Shred the chicken meat into large chunks and place the chicken in a bowl.
  • You should have about 12 ounces of chicken meat.
  • Discard the sinew, bones and skin.
  • To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.
  • Add the onion and mushrooms and sauté for 6 minutes, or just until tender.
  • Stir in the mustard then the flour and cook over low heat for 2 minutes, stirring constantly.
  • Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.
  • Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.
  • Stir in the shredded chicken and tarragon and season to taste with salt and pepper.
  • Chill until cool.
  • To assemble pie: Preheat the oven to 375°F.
  • Spoon the chicken mixture into a 1 1/2-quart baking dish.
  • Roll out the sheet of puff pastry into an 11-inch-square.
  • Drape the puff pastry over the pie and press it against the rim of the dish to seal.
  • Cut slits into the pastry to allow steam to escape.
  • Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend.
  • Brush some of the egg mixture over the pie and garnish with sesame seeds.
  • Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.
  • Set aside for 30 minutes to cool slightly.


Honey Glazed Carrots with Leeks and Thyme
Serves 4 to 6

3 tablespoons butter
2 bunches heirloom carrots (about 2 pounds total), peeled, trimmed and halved lengthwise
2 shallots, thinly sliced
1 large sprig fresh thyme, leaves only
Salt and freshly ground black pepper
2 tablespoons honey


  • Preheat the oven to 400°F.
  • Melt the butter in a medium roasting pan over medium heat.
  • Add the carrots, shallots, and thyme leaves and toss to coat with the butter.
  • Sprinkle with salt and pepper and roast in the oven, stirring occasionally, for about 15 minutes, or until the carrots and shallots are tender.
  • Remove the pan from the oven and return to the stove over a medium heat.
  • Drizzle the honey over the carrots and gently toss to coat.
  • Season to taste with more salt and pepper, if necessary.


Banoffee Pie
Serves 8

9 ounces graham crackers
1 stick butter, melted

Toffee sauce:
½ cup (packed) dark brown sugar
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) butter

11/4 cups heavy cream
5 small bananas (about 1½ pounds total)


  • To make the crust: Line the bottom of a 9 inch springform pan with parchment paper.
  • Blend the graham crackers in a food processor until they are finely ground.
  • Pour the melted butter over the crumbs and process to blend well.
  • The crumbs should stick together when pressed.
  • Press the crumb mixture over the bottom and 1½ inches up the sides of the springform pan. Refrigerate.
  • To make the toffee sauce: Place a medium heavy saucepan over medium heat.
  • Combine the sugar and 3 tablespoons of water in a medium heavy saucepan.
  • Stir over medium heat until the sugar dissolves.
  • Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes.
  • Stir in the condensed milk and butter.
  • Continue stirring for 5 minutes or until the sauce thickens slightly.
  • Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm.
  • Keep the remaining caramel sauce at room temperature.
  • To fill the pie: Using an electric mixer, beat the cream in a large bowl until thick and very soft billowy peaks form.
  • Very thinly slice 3 of the bananas into discs.
  • Fold the sliced bananas into the softly whipped cream and spoon into the prepared pie crust.
  • Slice the remaining bananas and arrange them decoratively over the pie.
  • Rewarm the remaining toffee sauce gently over low heat.
  • Drizzle some of the sauce decoratively over the pie.
  • If the sauce has thickened too much to drizzle, stir a few tablespoons of milk into the sauce to create a thinner consistency.
  • Cut the pie into wedges and transfer to plates.
  • Drizzle each pie wedge with more sauce and serve.


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