14-inch DEEP MULTIPURPOSE PAN

Transcription

1 14-inch DEEP MULTIPURPOSE PAN RECIPES AND USAGE INSTRUCTIONS CSSDMP14IL_RECIPE BOOKLET INSERT.indd 1 16/05/2017 5:00:00 PM

2 Steamed Shellfish with White Wine, Lemon, and Caper Sauce Serves: 4 Prep Time: 15 minutes Cook Time: 12 minutes Make-Ahead: This dish is best served as soon as it is made. INGREDIENTS 7 tbs. extra-virgin olive oil 2 shallots, finely chopped 2 jalapeño chilies, finely chopped 4 garlic cloves, finely chopped 2 sprigs fresh thyme 2 bay leaves 2 lobster tails, halved lengthwise 1 lb. shell on colossal shrimp 2 lb. fresh small clams 2 lb. fresh mussels 1/2 cup dry white wine 3 tbs. coarsely chopped fresh flat-leaf parsley 2 tbs. drained capers 1 lemon, zested, juiced Country-style white bread, for serving METHOD 1. Heat 2 tbs. oil in a Curtis Stone 14-inch Deep Multipurpose Pan. Add shallots and chilies and cook 30 seconds. Stir in garlic, thyme, and bay leaves. 2. Add lobster and shrimp, toss gently to coat, and cook 2 minutes. Add clams and cook 2 minutes. Add mussels and cook 5 minutes, or until mussels and clams begin to open. 3. Pour in wine and immediately cover with lid and cook 1 to 2 minutes, or until clams and mussels open completely. Add parsley, capers, lemon juice and zest, and toss to coat. 4. Remove from heat and stir in remaining oil to taste. Season with salt and pepper. 5. Divide shellfish mixture among 4 serving bowls and serve with bread. 2 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 2 16/05/2017 5:00:00 PM

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4 4 Lemon Poached Salmon with Green and Yellow Bean Salad Serves: 4 Prep Time: 15 minutes, plus 45 minutes chilling time Cook Time: 10 minutes Make-Ahead: Salmon can be poached up to 4 hours ahead, uncovered and refrigerated. INGREDIENTS 4 sprigs fresh tarragon 2 lemons 10 white pearl onions, thinly sliced Four 5 oz. skinless salmon fillets 12 oz. green beans, trimmed 12 oz. yellow wax beans, trimmed 6 radishes, sliced into paper-thin rounds 1/4 cup extra-virgin olive oil METHOD 1. Remove leaves from tarragon and coarsely chop. Reserve stems. 2. Thinly slice 1 lemon crosswise. In a Curtis Stone 14-inch Deep Multipurpose Pan, combine sliced lemon, tarragon stems, 1/3 onions, and enough cold water to come halfway up sides of pan. Cover and bring to simmer over medium-high heat. 3. Season salmon with salt and pepper. Lay fillets in pan and add hot water as needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, 7 minutes, or until opaque with rosy center when flaked in thickest part with tip of small knife. Using slotted spatula, transfer salmon fillets to baking sheet. Refrigerate, uncovered, for 45 minutes, or until cold. 4. Meanwhile, bring large pot of salted water to boil. Add green and yellow beans and cook 3 minutes, or until crisp-tender. Drain well, then plunge beans into large bowl of ice water to cool. Drain well and pat dry with paper towels. 5. In large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from 1 lemon over salad. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper. 6. Divide salad among 4 dinner plates and top with salmon fillets. CSSDMP14IL_RECIPE BOOKLET INSERT.indd 4 16/05/2017 5:00:01 PM

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6 Orecchiette and Broccoli with Brown Butter and Pine Nuts Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes Make-Ahead: Broccoli and orecchiette can be cooked up to 4 hours ahead, cooled, covered separately, and refrigerated. Be sure to reserve pasta cooking water too. INGREDIENTS 13 oz. broccoli florets with 1-inch stems (about 6 cups) 1 lb. orecchiette 8 tbs. (1 stick) unsalted butter 1/2 cup lightly packed fresh basil leaves, coarsely chopped 1/2 cup pine nuts, toasted 2 tbs. fresh lemon juice Extra-virgin olive oil, for serving METHOD 1. Bring large pot of salted water to a boil over high heat. Add broccoli and cook 2 minutes, or until bright green. Using slotted spoon, scoop broccoli out of water, draining it well, and transfer to rimmed baking sheet. Set aside. 2. Return water to boil. Add orecchiette and cook, stirring occasionally, for 8 minutes, or until tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain orecchiette. 3. Meanwhile, heat a Curtis Stone 14-inch Deep Multipurpose Pan over medium-high heat. Add butter and stir 2 minutes, or until it has turned nutty brown. Add broccoli and cook, stirring often, for 1 minute, or until hot. 4. Add pasta to pan and stir gently to combine. Stir in basil, pine nuts, and lemon juice. Season with salt and pepper. Stir in enough reserved cooking water to moisten pasta as necessary. 5. Divide pasta among four shallow bowls, drizzle with olive oil, and serve. 6 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 6 16/05/2017 5:00:02 PM

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8 Crispy Parmesan Chicken Tenders Serves: 4 Prep Time: 5 minutes Cook Time: 15 minutes Make-Ahead: Chicken can be crusted up to 2 hours before cooking, covered and refrigerated. INGREDIENTS 1/2 cup all-purpose flour 3 large eggs 1 3/4 cups panko (Japanese bread crumbs) 1 1/4 cups finely grated Parmesan cheese (about 5 oz.) 12 chicken tenders (about 1 1/4 lbs. total) 3 tbs. unsalted butter 2 tbs. olive oil METHOD 1. Preheat oven to 200 F. Place wire rack in large baking sheet. 2. In pie plate or wide shallow bowl, mix flour and 1 1/2 tsp. salt. Lightly whisk eggs in second pie plate or wide shallow bowl to blend. In third pie plate or wide shallow bowl, mix panko and cheese together. 3. Line large plate or rimmed baking sheet with parchment paper. Generously season chicken tenders with salt. One at time, roll chicken tenders in flour to coat lightly, shaking off excess flour, then dip into eggs to coat and roll in panko mixture, patting firmly to help mixture adhere. Transfer to plate. 4. Heat a Curtis Stone 14-inch Deep Multipurpose Pan over medium-high heat, then add 3 tbs. butter and 2 tbs. oil and heat until butter melts and foam subsides. Add 6 chicken tenders and cook 3 minutes per side, or until they are golden brown and show no sign of pink when pierced with knife. 5. Transfer chicken tenders to prepared rack and keep warm in oven. Discard fat and wipe out pan. Repeat with 3 tbs. butter and 2 tbs. oil and remaining 6 chicken tenders. 6. Season with salt and serve. 8 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 8 16/05/2017 5:00:04 PM

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10 Roasted Chicken with Rosemary Butter Serves: 4 Prep Time: 20 minutes Cook Time: 1 hour and 20 minutes Make-Ahead: Rosemary butter can be made up to 1 day ahead, covered and refrigerated. Bring to room temperature before using. INGREDIENTS One 4-lb. whole chicken, rinsed 5 tbs. unsalted butter, room temperature 3 garlic cloves, coarsely chopped 4 sprigs fresh rosemary, leaves finely chopped, stems reserved 1 lemon, zested, quartered METHOD 1. Position rack in center of oven and preheat oven to 375 F. Pat chicken dry using paper towels. 2. In small bowl, mix butter, garlic, chopped rosemary, lemon zest, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Place rosemary stems and lemon quarters in main chicken cavity. 3. Using fingers, separate skin from meat of chicken breasts. Spread 3 tbs. rose mary butter evenly under skin. Transfer chicken to a Curtis Stone 14-inch Deep Multipurpose Pan. Rub remaining rosemary butter all over chicken. Using kitchen twine, tie chicken legs together. 4. Roast chicken 1 hour and 20 minutes, or until it is golden and an instant-read meat thermometer inserted into thickest part of thigh reaches 165 F. 5. Rest chicken on carving board 10 minutes. Carve chicken and serve. 10 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 10 16/05/2017 5:00:07 PM

11 Homemade Chorizo and Potato Tacos Serves: 4 Prep Time: 10 minutes Cook Time: 35 minutes Make-Ahead: Uncooked chorizo mixture can be made up to 1 day ahead, covered and refrigerated. INGREDIENTS 12 oz. ground pork 3 tbs. cider vinegar 2 garlic cloves, finely chopped 2 tbs. chili powder 1 tbs. sweet paprika 1/8 tsp. cayenne pepper 3 tbs olive oil, divided 1 lb. white potatoes or red-skinned potatoes, cut into 1/4-inch dice 12 corn tortillas, warmed 1 cup shredded green cabbage 1/2 cup Mexican crema or sour cream 2 oz. queso fresco, crumbled 2 limes, cut into wedges METHOD 1. In large bowl, using hands, mix pork, vinegar, garlic, chili powder, paprika, cayenne, 2 tsp. salt, and 1/4 tsp. black pepper. 2. Heat a Curtis Stone 14-inch Deep Multipurpose Pan over high heat. Add 1 tbs. oil and then pork mixture and cook, stirring frequently to break up pork into small pieces, for 6 minutes, or until browned and crisp. Using slotted spoon, transfer pork to heat safe bowl and reserve. 3. Add 2 tbs. oil to pan and heat until smoking. Add potatoes and cook, stirring occasionally, for 20 to 25 minutes, or until very crisp on all sides. Season with salt. 4. Add chorizo to crispy potatoes and cook 1 minute to rewarm. Divide potato and chorizo mixture among warm tortillas. Top with cabbage, crema, and queso. Serve with lime wedges. 11 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 11 16/05/2017 5:00:07 PM

12 Beef and Broccoli with Burnt Orange Sauce Serves: 4 Prep Time: 10 minutes, plus 20 minutes marinating time Cook Time: 25 minutes Make-Ahead: Beef can be marinated up to 1 day ahead, covered and refrigerated. INGREDIENTS 3 tbs. soy sauce 2 tbs. light brown sugar, divided 1 tbs. finely chopped peeled fresh ginger 2 garlic cloves, finely chopped 12 oz. bottom sirloin, thinly sliced against grain 1 orange, peel removed with vegetable peeler and thinly sliced, juiced 1 tsp. cornstarch 2 1/2 tbs. canola oil, divided 1 head broccoli (8 oz.), head cut into florets, stems peeled and thinly sliced 2 cups steamed long-grain white rice METHOD 1. In small bowl, whisk soy sauce, 1 tbs. sugar, ginger, and garlic. Place beef in bowl and coat with 1 1/2 tbs. soy mixture. Marinate 20 minutes at room temperature. Mix 3 tbs. orange juice and cornstarch into remaining soy mixture and reserve. 2. Heat a Curtis Stone 14-inch Deep Multipurpose Pan over high heat. Add 1/2 tbs. oil to hot pan. When oil is shimmering, add broccoli. Cook, stirring frequently for 1 minute, or until broccoli is caramelized in spots. Stir in 1 tbs. water and cover pan with lid. Cook 1 minute, or until broccoli is crisp tender. Transfer broccoli to plate. 3. Remove beef from marinade and pat dry. Wipe out pan and return to high heat. Add 1 tbs. oil and, when shimmering, add half of beef. Cook, stirring frequently, for 2 minutes, or until beef is caramelized all over. Remove beef from pan and set aside. Repeat, using remaining 1 tbs. oil to cook remaining beef. Wipe out pan. 12 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 12 16/05/2017 5:00:08 PM

13 4. To pan, add remaining 1 tbs. sugar and orange peels. Cook, stirring constantly for 45 seconds, or until sugar has melted and orange peels are blackened in spots. Add reserved orange-soy mixture and cook until bubbling. Stir in broccoli and seared beef and cook 1 minute, tossing to coat with sauce. Remove from heat and serve with rice. CSSDMP14IL_RECIPE BOOKLET INSERT.indd /05/2017 5:00:10 PM

14 Quick Spaghetti Bolognese Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes Make-Ahead: Tomato mixture can be made up to 2 hours ahead, covered and kept at room temperature. INGREDIENTS 4 large vine-ripened tomatoes (about 1 1/2 lb. total), halved 2 tbs. fresh lemon juice 1 1/2 tbs. tomato paste 2 garlic cloves, thinly sliced 1/4 serrano chile, finely chopped 1 lb. ground beef (80% lean) 10 oz. spaghetti 10 basil leaves, torn (about 1/2 oz.) METHOD 1. Place box grater inside medium bowl. Rub cut side of tomatoes over large holes of grater to produce pulp. Discard tomato skins. To tomato pulp, add lemon juice, tomato paste, garlic, and chile. Season with salt and set aside. 2. Heat a Curtis Stone 14-inch Deep Multipurpose Pan over high heat. Add beef and cook, stirring frequently and crumbling beef with spoon, for 4 minutes, or until just cooked and browned. Reduce heat to medium-high and stir in tomato mixture. Cook, stirring occasionally, for 6 minutes, or until Bolognese sauce has reduced by about one-fourth. 3. Meanwhile, bring large heavy pot of salted water to a boil over high heat. Add pasta and cook, stirring often, for 8 minutes, or until tender but still firm to bite. Drain. 4. Add cooked pasta to sauce and cook 1 minute, or until sauce thickens slightly and adheres to pasta. Remove from heat and stir in basil. Season with salt and pepper and serve. 14 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 14 16/05/2017 5:00:10 PM

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16 Toasted Rice Pilaf with Chicken and Charred Onions Serves: 4 Prep Time: 5 minutes Cook Time: 50 minutes Make-Ahead: This dish is best served as soon as it is made. INGREDIENTS 4 chicken thighs, excess fat trimmed 1 tbs. olive oil 1 1/2 cups long-grain white rice, rinsed, drained 1 tsp. each ground coriander, ground cumin, sweet paprika 1/4 tsp. ground turmeric 2 1/2 cups reduced sodium chicken broth 1/2 small white onion (about 6 oz.), halved, layers separated and cut into 2-inch petals 3 tbs. chopped cilantro 3 tbs. sliced almonds, toasted 1/2 cup plain yogurt 1 lemon, cut into wedges METHOD 1. Preheat oven to 375 F. 2. Season chicken with salt and pepper. Heat a Curtis Stone 14-inch Deep Multipurpose Pan over medium-high heat. Add oil and chicken, skin side down. Cook 6 minutes, or until skin is golden and crisp. Turn chicken over and cook 2 minutes, or until golden. Remove pan from heat and transfer chicken to plate. 3. Add rice to pan, return to medium-high heat, and cook, stirring frequently, for 6 minutes, or until rice is toasted. Stir in spices and 1 tbs. salt and cook 2 minutes, or until aromatic. Stir in broth and bring to a boil. Nestle reserved chicken into rice and tuck onion petals into mixture, with some tips peaking through rice. 4. Cover and transfer to oven. Cook 15 to 20 minutes, or until rice has absorbed broth. Uncover and cook 10 minutes longer, or until rice on top is becoming crisp. Remove from oven and preheat broiler. 5. Broil pilaf 1 to 2 minutes, or until onions are charred in spots and chicken skin is crisp. Sprinkle with cilantro and almonds, and serve with yogurt and lemon wedges. 16 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 16 16/05/2017 5:00:11 PM

17 Cinnamon French Toast with Maple Glazed Strawberries Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes Make-Ahead: Custard can be made up to 1 day ahead, covered and refrigerated. INGREDIENTS 1/2 cup sugar 2 tsp. ground cinnamon 6 large eggs, whisked to blend 1/4 cup heavy cream 1/4 cup whole milk Four 3/4-inch-thick slices brioche bread or challah 2 tbs. unsalted butter, divided 1/2 cup pure maple syrup 8 oz. small strawberries, hulled, halved 1/2 orange METHOD 1. Preheat oven to 200 F. Place wire rack over large baking sheet and preheat in oven. On large plate, mix sugar and cinnamon and set aside. 2. In large baking dish, whisk eggs, cream and milk. Place 2 slices of brioche in custard and let stand 5 minutes, or until custard is absorbed, turning brioche slices once. 3. In a Curtis Stone 14-inch Deep Multipurpose Pan over medium heat, melt 1 tbs. butter. Add soaked brioche slices and cook 2 minutes per side, or until golden brown on outside and heated through. Meanwhile, soak 2 brioche slices in remaining custard. 4. Immediately place hot French toast in cinnamon-sugar and turn to coat completely. Transfer to prepared baking sheet and keep warm in oven. Wipe out skillet. Cook remaining brioche slices in 1 tbs. butter and coat in remaining cinnamon-sugar. 5. Meanwhile, in small saucepan over medium-high heat, bring syrup to boil. Reduce heat and simmer 2 minutes, or until slightly reduced. Transfer syrup to medium bowl and cool slightly. Add strawberries and toss to coat. 6. Divide French toast among 4 plates and top with strawberries and syrup. Finely grate zest of 1/2 orange over and serve. 17 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 17 16/05/2017 5:00:11 PM

18 USAGE & CARE INSTRUCTIONS THE FIRST TIME Before you use your Curtis Stone 14-inch Deep Multipurpose Pan with Dura-Pan non-stick for the first time, ensure you remove all labels and stickers. If a label is applied to the non-stick surface, you should be able to peel it off with ease. However, if you are having trouble removing any labels, place the pan surface under hot water for a little while to reduce the adhesiveness before trying to peel it off. Wash the pan and lid in warm soapy water, rinse and dry thoroughly with a tea towel. Do not attempt to season or condition your pan after your first clean; this is not required with the Dura-Pan non-stick interior used on the Multipurpose Pan. You can however choose to season the pan with oil before cooking according to your recipe requirements, but do keep in mind as it is a non-stick surface, you can choose to cook with less oil as a healthier alternative. DURING COOKING This Multipurpose Pan can be used on your stove top, induction top and also in the oven up to 450 F. Do not use above this temperature setting. For convection ovens, adjust the temperature in line with the oven manufacturer s guidelines. The use of protection is required in order to ensure safe handling of the pan. As the handles on the pan and glass lid are stainless steel, always use oven gloves when removing in and out of the oven. In general, we recommend that you always use oven gloves when handling the pan, even when using on the stove top. The glass lid is heat resistant up to a maximum temperature of 400 F. However, if dropped or subjected to extreme temperature changes, it may shatter. Always let glass lid cool down completely before putting into water. Any sudden temperature changes may cause the glass to break/shatter due to thermal shock and this is not covered under the manufacturer s warranty. The Multipurpose Pan interior is lined with the high quality Dura-Pan non-stick which allows for easy food release and clean up. Whilst the interior of the pan is metal utensil safe, we do recommend that you use wooden, nylon or silicone utensils to prolong the life of your non-stick coating. Do not use sharp pointed utensils on the non-stick surface. Do not use a knife to cut or pierce food directly on the non-stick surface. AFTER COOKING Before cleaning, allow your pan to cool down naturally. To preserve the life of your cookware, avoid placing the hot pan into hot or cold water to be washed. This may cause warping or oil to splatter which may affect the non-stick performance of your cookware. The pan & lid are both dishwasher safe. However, as the Multipurpose Pan is coated with a non-stick surface, we recommend that you hand wash for the longevity of the coating. 18 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 18 16/05/2017 5:00:11 PM

19 Hand-wash your pan in warm water with any mild dishwashing liquid and a soft sponge. Be sure to remove all traces of food or grease particles otherwise these will burn when the pan is next heated, causing stains and scorching. Rinse thoroughly after every wash. Do not use steel wool, coarse scouring pads or any abrasive cloths or cleaners to clean your pan or lid. Do not use oven cleaners to clean the pan or lid either, as these are not designed for this purpose and can ruin your pan. Always dry your pan and lid immediately after a wash and pay particular attention to the rims, handle rivets and other small spaces where water might collect. To remove any stubborn stains, dried or burnt on food, partially fill the pan with three parts water and one part dishwashing detergent or vinegar and bring to a boil. Turn off the heat source and set aside for a period to cool and allow these stains or deposits to soften. The wash in mild dishwashing detergent and warm water using a non-abrasive mesh pad or soft brush. USAGE TIPS The pan can be used for a wide range of recipes from breakfast, sautés, roasts and can be finished in the oven. The pan can also be used as a serving dish, straight from the oven to the table. Be sure to place your hot pan on a trivet or a protective mat to prevent any damage to your table surface. SAFETY Never allow the pan to boil dry. If it does, switch off the heat and do not attempt to remove from the heat until it is completely cooled. Continuous high heat or over heating may shorten the life of cookware, cause discolouration and damage non-stick surfaces. Cookware should never be used in a microwave. For safety reasons, cookware should never be left unattended when cooking. WARRANTY: 10-YEAR LIMITED Your Curtis Stone 14-inch Deep Multipurpose Pan is warranted for 10 years 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. This warranty gives you specific legal rights, and you may also have other rights which vary between states. Shipping and handling charges may apply. Curtis Stone Products product@curtisstone.com Phone: Dura-Pan is a registered Trademark of Food Fight Ltd. 19 CSSDMP14IL_RECIPE BOOKLET INSERT.indd 19 16/05/2017 5:00:11 PM

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