Curtis Stone coming to Mebane on book tour

aweigl@newsobserver.comApril 9, 2013 

  • Meet Curtis Stone

    Television chef Curtis Stone will do a cooking demonstration and sign autographs 1-3 p.m. Sunday at the Tanger Outlets in Mebane. Info: tangeroutlet.com/mebane

    Stone, host of “Top Chef Masters” on Bravo, has a new cookbook, “What’s for Dinner?”

Curtis Stone has spent a lot of time in American home kitchens.

For two years, Stone would ambush a female shopper in a grocery store and offer to cook dinner for her family that night with the ingredients in her cart. That was the format for his former TLC show, “Take Home Chef.”

Stone, 37, turned his experience with those harried home cooks into his latest cookbook, “What’s for Dinner?” Stone’s book tour will bring him to the Tanger Outlets in Mebane 1-3 p.m. Sunday for a cooking demonstration and book signing.

Originally from Australia, Stone is not just on television because of his surfer good looks. He is a bona fide chef. He trained in London under three-star Michelin Guide chef Marco Pierre White.

Since “Take Home Chef,” Stone has appeared on “The Today Show,” “Oprah,” “The Biggest Loser,” “Celebrity Apprentice,” and most notably as host of “Top Chef Masters,” which will air a fifth season this summer.

In a phone interview last week, Stone talked about his new cookbook and how becoming a father has changed his cooking.

Stone explained that “Take Home Chef” – his first foray into American television – was a “wild introduction to America and domestic kitchens.” He saw firsthand how people struggle with the daily challenge of getting dinner on the table.

“The more I speak to people, the more I understand everybody’s life is so out of control,” Stone said. With this book, Stone, who now lives in Los Angeles, said, “I tried to categorize the challenges we faced on a daily basis and put together a collection of recipes that hit those challenges.”

The 302-page book is divided into chapters for each day of the week. The “Motivating Mondays” chapter offers healthy recipes to counteract the indulgences of the weekend. That’s followed by “Time-Saving Tuesdays,” “One-Pot Wednesdays” and “Five-Ingredient Fridays.”

Stone and his fiancée, American actress Lindsay Price, are parents of a 17-month-old son named Hudson. Becoming a parent, Stone said, has introduced him to the time pressures of cooking for a family.

“It takes me a lot longer to get breakfast together, of course,” he said. “When I’m cooking eggs, I have to have him on my hip.”

Stone said he and his son get in the kitchen every morning. When Hudson was smaller, Stone would sit him in the sink. Now, he said, his son perches on the kitchen counter and loves to help juice the fruit or crack the eggs. The father-and-son ritual caused a problem recently when the family tried to dye Easter eggs – his son kept trying to crack the eggs instead.

Cooking for his son, Stone added, made him rethink ingredients he thought he knew. When his son first starting eating fruit and vegetable purees, Stone said he couldn’t use the salt and sugar that chefs rely upon to make food tasty.

“In that way, it was quite powerful,” Stone said. “You start to think about raw ingredients again … You want to do the best by your kids – have it be super nutritious and as healthy as it can be.”

For a printable copy of the recipe, click the link:

Oven-roasted Shrimp and Asparagus

Oven-Roasted Shrimp and Asparagus From “What’s for Dinner? Delicious Recipes for a Busy Life,” by Curtis Stone, (Ballantine Books, 2013). 1 lemon 2 tablespoons finely chopped shallots 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 pound medium-thin asparagus, woody ends trimmed 1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined 1/3 cup shaved Pecorino Romano cheese

HEAT oven to 450 degrees.

GRATE zest from lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon and add to the bowl. Add shallots and whisk together. Gradually whisk in 2 tablespoons of the olive oil and season to taste with salt and pepper. Set aside.

TOSS asparagus with 2 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Spread asparagus on one side of the baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes. Meanwhile, in a large bowl, toss shrimp with the remaining 2 tablespoons olive oil and season with salt and pepper. Remove the baking sheet from the oven and arrange the shrimp on the empty side. Return to the oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.

TOSS asparagus with enough vinaigrette to coat in a large bowl. Season to taste with salt and pepper. Divide asparagus among four dinner plates and top with shrimp. Drizzle more vinaigrette over the shrimp. Sprinkle the Pecorino Romano cheese over the shrimp, and serve hot.

Yield: 4 servings

Weigl: 919-829-4848

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