Talk Food Festival: Curtis Stone

Posted on Nov 5, 2013 10:45am

Chef Curtis Stone joined the ladies and the cast of "The Love Boat" today with a cruise-themed menu for a special The Talk Food Festival. He impressed us with his Bananas Flambé and some other cruise buffet staples. Here are all of his recipes from today's show.


Prime Rib with Dijon and Whipped Horseradish Cream

Serves: 8



1 (3-rib) standing rib roast of beef (6 to 8 pounds)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

3 large carrots, peeled, roughly cut

3 large celery stalks, roughly cut

4 large shallots, quartered lengthwise

1/2 bunch fresh thyme

1/3 cup Dijon mustard

1 cup beef broth

Whipped Horseradish Cream:

3/4 cup heavy cream

1/4 cup finely grated peeled fresh horseradish

2 tablespoons coarse grain mustard


To roast the beef:

  1. Preheat the oven to 500°F. Season the beef generously with salt and pepper. Place the beef in a large roasting pan and roast just until the beef is brown on all sides, about 15 minutes. Remove the pan from the oven.

  2. Add the carrots, celery, shallots, and thyme to the same roasting pan and arrange the vegetables and thyme in the center of the pan then set the beef on top of the vegetables and thyme. Brush the mustard evenly all over the beef.

  3. Reduce the oven temperature to 350°F. Return the roasting pan to the oven and roast the beef and vegetables for about 1 hour and 15 minutes, or until an instant-read meat thermometer inserted into the center of the beef registers the desired doneness, about 110°F for rare or 115°F for medium-rare. Remember that the beef will continue to cook and the internal temperature will continue to rise to the proper temperature as it rests, so don't overcook it.

  4. Transfer the beef to a carving board and allow it to rest loosely covered in foil for 25 minutes.

Meanwhile, to prepare the jus:

  1. Add the beef broth to the vegetables in the hot pan and stir to scrape up any brown bits on the bottom of the pan. Strain the jus through a fine-meshed strainer and into a saucepan. Discard the solids. Spoon off any excess oil that rises to top of the jus. Warm the jus over low heat before serving.

To serve:

  1. In a medium bowl, whisk the cream until thick but not stiff. Fold the horseradish and mustard into the cream. Season to taste with salt and pepper.

  2. Cut the beef into slices and transfer to plates. Spoon some of the warm jus over the beef and serve the horseradish sauce alongside.

Vegan Roasted Sweet Potatoes and Apples with Pomegranate and Pumpkin Seeds

Serves: 4



1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces

2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths

1 large fennel bulb, trimmed and cut lengthwise into eighths

2 sprigs of fresh rosemary, cut into 1-inch pieces

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1/3 cup shelled pumpkin seeds (pepitas), toasted

1/3 cup fresh pomegranate seeds

Orange–Tarragon Vinaigrette:

1/3 cup extra-virgin olive oil

1/4 cup champagne vinegar or white wine vinegar

3 tablespoons very finely chopped shallots

2 tablespoons pure maple syrup

1 tablespoon chopped fresh tarragon

Finely grated zest of 1 orange

Kosher salt and freshly ground black pepper


To roast the vegetables:

  1. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.

  2. In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.

  3. Meanwhile, in a small heavy bottom pot on low heat, warm the maple syrup being careful to not bring to a boil.

To make the vinaigrette:

  1. In a small bowl, mix the olive oil, vinegar, shallots, maple syrup, tarragon, and orange zest with a fork to combine (but not emulsify). Season to taste with salt and pepper. Set aside

To serve:

  1. Divide the sweet potato mixture among four plates. Drizzle with the vinaigrette. Sprinkle the pumpkin seeds and pomegranate seeds on top and serve.


Bananas Flambé with Triple Sec, Rum and Spiced Ice Cream

Serves: 2

Make-Ahead: The spiced ice cream can be made up to 3 days ahead, kept frozen. The flambéed bananas must be served as soon as they are made.


Spiced Ice Cream:

1 pint vanilla ice cream

1 teaspoon freshly grated nutmeg

1/8 teaspoon ground cinnamon

Large pinch of ground cloves

Flambéed Bananas:

2 tablespoons unsalted butter

1/4 cup (packed) dark brown sugar

1 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

2 medium bananas, peeled

1/4 cup golden rum

1 tablespoon triple sec

2 tablespoons heavy whipping cream


To make the spiced ice cream:

  1. In a medium bowl, break up the ice cream with a spoon, then mix in the freshly grated nutmeg, cinnamon, and cloves. Cover the ice cream and return it to the freezer. Keep the ice cream frozen until ready to serve.

To cook the bananas:

  1. In a 12-inch nonstick frying pan, melt the butter over medium heat. Stir in the brown sugar, lemon juice, and cinnamon. Slice the bananas in half lengthwise from top to bottom and lay the bananas cut side down in the butter mixture. Cook for about 3 minutes, or until the bananas are caramelized on the underside and the sugar mixture has melted and become golden brown.

  2. Remove the pan from the heat. Add the rum and triple sec. Using a long match, carefully ignite the rum and triple sec. Be sure to do this in a well-ventilated area and away from any flammable material. Allow the flame to burn out. Turn the bananas over. Return the pan to medium heat and stir in the cream. Baste the bananas with the caramel sauce for about 1 minute.

  3. Divide the bananas between two plates. Spoon some sauce over the bananas. Top each with a scoop of spiced ice cream, and then drizzle the remaining sauce over and around the ice cream and bananas. Serve immediately.

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