Relaxed Cooking with Curtis Stone by Stone, Curtis -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction Chapter One: First Thing in the Morning

berry good start to the day poached dried fruit with rose water and orange homemade granola tropical smoothie peach and mint iced tea caramelized nectarines with yogurt and honey watermelon with fresh mint and lime

Chapter Two: Brunch That Will Blow Their Minds

cinnamon french toast with caramelized peaches crêpes with orange caramel and mascarpone crispy vegetable fritters spanish frittata raspberry muffins greek doughnuts hotcakes with delicious blueberry compote lazy asparagus omelet portobello mushrooms with ricotta, tomatoes, and basil toasted bagels with crispy prosciutto, poached eggs, and spinach scrambled eggs with smoked salmon and chives spicy sausage breakfast burritos crispy tortilla with ham, chile, spinach, and fried eggs homemade waffles with apples and ice cream exotic fruit salad with passion fruit granita

Chapter Three: Weekend Lunches

chilled gazpacho roasted fennel and potato soup classic french onion soup seafood wonton soup scallop ceviche with chile pepper, lime, and soy lobster cocktail onion tarts with taleggio cheese wild mushroom, spinach, and goat cheese tarts cheesy crêpes with prosciutto, sun-dried tomatoes, and olives simple salad with parmesan wafers and organic poached egg heirloom tomato and burrata salad with pepper-crusted new york steak arugula salad with pomegranate, persimmon, and toasted hazelnuts baby spinach salad with crispy bacon and cheese croutons sashimi salad with soy and orange pan-fried calamari with roasted asparagus salad crab and mozzarella salad with mint and lemon dressing greek salad with char-grilled salmon shrimp salad with fennel and blood orange sesame chicken salad with mango and cherry tomatoes grilled scallops with fava beans and roasted tomatoes

Chapter Four: Something to Eat on the Sofa

lozza’s corn and bacon muffins baby baked potatoes with sour cream and chives roasted eggplant dip with crispy pita chips toasted walnut sourdough with melted gorgonzola and cranberry-fig preserve sticky chicken drumsticks smoked trout melt with cucumber on pumpernickel roasted beef fillet crostini with arugula pesto honey-glazed ham panini barbecue chicken quesadillas fresh crab and avocado dip with crispy tortilla chips homemade salted caramel popcorn

Chapter Five: Daily Dinners

Chapter Six: Crowd-Pleasers

cheese fondue prosciutto and portobello mushroom pizza spinach and ricotta cannelloni chicken and leek pie seafood cooked in white wine, lemon, and parsley paella with shrimp, mussels, clams, and scallops chili crab tandoori platter indian lamb curry brisket stew with fall vegetables all-american barbecued baby back ribs roast loin of pork with apple compote slowly cooked brisket with a bbq bourbon sauce lamb shanks slowly braised in red wine, rosemary, and thyme caipirinha cocktail sangria pomegranate martini lychee-lovers’ bellini

Chapter Seven: Sides to Share

asparagus with raspberry-shallot vinaigrette stir-fried sugar snaps with garlic provençal ratatouille curried cauliflower with cardamom and mustard grilled corn on the cob with parsley and garlic brown butter sautéed wild mushrooms with baby spinach honey-glazed heirloom carrots with leek and thyme acorn squash roasted with thyme crispy roasted potatoes parsley potatoes coconut rice corn bread saffron couscous creamy mascarpone and parsley polenta

Chapter Eight: Sweet Dreams

chocolate mint martini pots of gold espresso crème brûlée chocolate pots de crème chocolate soufflés tiramisù brownie cupcakes peanut butter cookies with chocolate chunks amaretto hot chocolate floats with vanilla swiss almond ice cream blueberry clafoutis lemon curd tarts with fresh raspberries nectarine and raspberry sundae plum and cinnamon crumble grilled pineapple skewers with coconut and caramel sauce caramelized baby bananas with almond brittle apple and pear upside-down caramel tarts banoffee pie individual strawberry cheesecakes with aged balsamic vinegar green tea ice cream rhubarb ripple ice cream peach and honey cake with orange syrup

Acknowledgments Index