Curtis Stone Has the Most Perfect Recipe for Mother’s Day

This Mother’s Day show your appreciation for mom and mom figures by putting these three little words into action: Breakfast in Bed, says celebrity chef Curtis Stone.

Australian-born, Stone is an award winning chef and is chef/owner of Maude in Beverly Hills, Gwen Butcher Shop & Restaurant–and English-style butcher shop eatery, and Georgie by Curtis Stone in Dallas.

Unsure what to whip up?  Not too worry. Stone’s got you covered with his ALL-NEW breakfast in bed recipe (approved by his wife Lindsay and kids), that blends savory and sweet in a “sparkling” delicious way using Waterloo Orange Vanilla Sparkling Water.

“My cooking philosophy is to keep it simple and cook with naturally produced ingredients just as Mother Nature intended,” says Stone who is an Iron Chef and is one The Iron Chefs from the new Netflix show (left to right): Marcus Samuelsson, Dominique Crenn, Curtis Stone, Gabriela Camara and Ming Tsai.

iron chef netflix reboot

Stone has also appeared on Food Network‘s Iron Chef America in the episode “Battle Skipjack Tuna,” where he lost to Iron Chef Bobby Flay and was a judge on the first season of Crime Scene Kitchen, and was also the red team’s chef’s table guest diner during the second dinner service in Hell’s Kitchentwentieth season.

He is the author of six cookbooks including Good Food, Good Life, What’s for Dinner?: Delicious Recipes for a Busy Life: A Cookbook, and Relaxed Cooking with Curtis Stone.

Orange Vanilla Crepes with Whipped Mascarpone and Caramel Sauce

  • 1 cup all-purpose flour
  • 1 cup Waterloo Orange Vanilla Sparkling Water
  • 1/2 cup heavy cream
  • 2 large eggs
  • 4 tsp sugar
  • Pinch of salt
  • 2 tbs unsalted butter
  • Whipped Mascarpone:
  • 8 oz mascarpone cheese, chilled
  • 1 cup heavy cream, chilled
  • Caramel Sauce:
  • 1 1/3 cups granulated sugar
  • 3/4 cup heavy cream
  • Pinch of salt

To make crepes:

1. In blender, combine flour, Waterloo Orange Vanilla Sparkling Water, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.

2. Heat medium (10-inch) frypan over medium-low heat. Melt 1 tsp butter in pan.

3. Pour about 1/4 cup batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crepe are light brown.

4. Loosen edges gently with thin spatula and carefully turn crepe over. Continue cooking 1 minute, or until bottom begins to brown in spots.

5. Transfer crepe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming about 10 crepes in total.

Meanwhile, to make whipped mascarpone and caramel sauce:

6. In medium bowl, using whisk, lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.

7. In medium saucepan over low heat, stir sugar and 1/4 cup water until sugar has dissolved. Increase heat to medium-high and boil without stirring for about 8 minutes, brushing down sides of pan with wet pastry brush to dissolve any crystals, until caramel is golden brown. Remove pan from heat and slowly whisk in cream and pinch of salt; caramel will bubble vigorously.

To assemble and serve crepes:

8. Lay one crepe flat on work surface and spread some whipped mascarpone over crepe in thin layer. Repeat to assemble remaining crepes. Divide crepes among plates. Spoon caramel over crepes and serve.

Prep Notes:

Serves: 4 (makes about 10 crepes)

Prep Time: 35 minutes; Cook Time: 25 minutes

Make-Ahead: Crepe batter can be made up to 1 day ahead, covered and refrigerated.

About Waterloo Sparkling Water

Waterloo, founded in 2017, is committed to creating better-tasting, better-for-you sparkling waters that support a healthy, active lifestyle. With a focus on sustainability, the water used in Waterloo is filtered and manufactured in zero waste plants, packaged in recyclable aluminum cans from 70% recycled material, and actively managed to reduce miles in transit – on average just one day from plant to retailer shelf.

Flavor Artistry

Their flavor recipes are custom-created by in-house flavor artists and include such flavors as Blackberry Lemonade, Lemon-Lime, Cherry Limeade, Peach, Grape and two new flavors Ginger Citrus and Orange Twist.

It’s Always Five O’Clock Somewhere: Geoffrey Zacharian

An hour before Geoffrey Zakarian’s Interactive Cooking Demonstration at the 77th Senior PGA Championship began, the large room at the KitchenAid Fairway Club at Harbor Shores was already standing room only.

But when Zakarian, star and/or producer of six television shows including the Food Network’s The Kitchen, Cooks Vs. Cons, Chopped and Iron Chef American didn’t disappoint.

Dapperly attired in a suit and tie with a burgundy handkerchief tucked into his breast pocket, Zakarian began by engaging the crowd, asking for questions almost immediately before announcing that he was going to start by making a drink.

Almost immediately someone in the audience shouted “it’s 5 o’clock somewhere” and both Zakarian and the audience laughed.

The comment was in reference to the name of a Jimmy Buffet song. But Zakarian said that he’d been sued for using that phrase.

“That’s why we say kitchen cocktail,” he said. “The reality is we got sued. So are there any other questions before I make a cocktail for myself?”

The drink in question was a Gold Rush, a simple concoction of honey, bourbon and freshly squeezed lemon juice.

“It’s got to be fresh lemon juice,” said Zakarian. “Don’t buy those plastic things shaped like a lemon. You know why, they’re full of ascorbic acid to make it last forever.”

Processed foods and buying in abundance only to have it go rancid or stale is on the list of things Zakarian, who also adds restaurateur to his list of accomplishments owning several in New York including The Palm Court, The National Bar & Dining Rooms and The Lamb’s Club. His newest, Georgie and The Garden Bar at Montage Beverly Hills, are scheduled to open in August.

“We buy too much and we waste it,” said Zakarian who in his role as Chairman of the City Harvest Food Council, a food rescue organization dedicated to fighting hunger in New York City, oversaw the collection and distribution 50 million pounds of food. “No snack foods, no processed foods, all good healthy food. I hate waste. In my kitchens, if I see a radish in the garbage, you’re out.”

Bantering with the audience while he prepared lobster salad and a shaved asparagus salad, Zakarian was asked why he wore a suit while cooking.

“Because my dad always told me to dress for the job you want,” he responded.

“Then you should be dressed in golf attire,” someone else said referring to an early reference Zakarian had made about loving the game of golf. “That’s the job you want.”
“Why?” Zakarian shot back. “Have you see what some of those people out there are wearing?”

At the end of his demonstration, Zakarian lined up to have his photo taken with fans and to sign his newest cookbook, My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients (Potter 2014; $30) to raise money for the Susan B. Komen Foundation.

Gougeres:

1 cup whole milk

1 teaspoon sea salt

1 teaspoon sugar

4 ounces unsalted butter

5 ounces all-purpose flour

5 large eggs

5 ounces grated gruyere cheese

Freshly ground black pepper

Gruyere Mornay:

2 ounces unsalted butter

2 tablespoons minced shallot

1 teaspoon minced garlic

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

35 ounces whole milk

4 ounces gruyere cheese

4 ounces Parmigiano-Reggiano

1 teaspoon Dijon mustard

Beer Mustard Sauce:

8 ounces mayonnaise, such as Hellmann’s

8 ounces Dijon mustard

2 tablespoons beer extract powder

2 tablespoons honey

1 tablespoon mustard powder

1 tablespoon malt vinegar

Kosher salt and freshly ground black pepper

 For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper.

Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper.

Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature.

For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip.

For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper.

Preheat the oven to 350 degrees F.

Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard.

Spring Asparagus Salad

With Frisee, Parmigiano Reggiano and a Caper Anchovy Vinaigrette

Yield: 6

Ingredients

For the Salad

1ea      Bunch Asparagus

2ea      Heads of Frisee (Trimmed)

6oz      Parmigiano Reggiano

1/2cup Toasted Hazelnuts

For the Pickled Red Onions

1ea   large Red Onion

1 cup   White Wine Vinegar

1/3rd cup Sugar

1/3rd cup Water

3 cloves Garlic

For the Vinaigrette

1 ea Shallot (finely minced)

1Tablespoon  Capers

3ea Marinated White Anchovies

1Tblsp Dijon Mustard

3 Tbsp. White Wine Vinegar

¼ Cup  Blend Oil

¼ Cup  Olive Oil

Method

For the Pickled Red Onions

  1.  Slice the red onion in to thin rings, put in to a bowl and set aside.
  2. In a small sauce pot, heat vinegar, water, sugar, garlic to a boil and pour over red onion rings.
  3. Cover tightly and leave to cool to room temperature. Then refrigerate and save for garnishing the salad.

For the Vinaigrette

  1. Place your minced shallots in to a medium sized bowl with the Dijon mustard, white wine, and anchovies.  Let this sit for 5-10 minutes to marinate.
  2. Once Marinated, whisk vigorously fully incorporating the Dijon in to the vinegar, and the shallots.
  3. While whisking vigorously, slowly drizzle in the two oils.
  4. Fold in the capers and season with salt and pepper. Set aside for later when dressing the salad.

For the Salad

  1. Trim the ends of the Asparagus that are stringy and woody.
  2. Slice the asparagus lengthwise on a mandolin, thinly, in to ice water, and let sit for 5 minutes to stiffen.
  3. Remove Asparagus from ice water after 5 minutes, let stand for 1 minute on paper towel to dry, then place in to a medium sized bowl with the trimmed frisee.
  4. Toss the asparagus and frisee, with the toasted hazelnuts, Pickled Red onion rings, season with salt and pepper, then dress with 3 tablespoons of vinaigrette.
  5. Set on to a plate, and using a micro plane, grate the Parmigiano Reggiano over the top of the salad and then serve immediately.