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10PC COOKWARE SET
RECIPES AND USAGE
INSTRUCTIONS
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Chocolate Zabagalione with Raspberries
Serves: 6
Prep Time: 10 minutes, plus 2 hours chilling time
Cook Time: 8 minutes
Make-Ahead: Sabayon can be made up to 1 day ahead and kept refrigerated.
INGREDIENTS
3/4 cup heavy cream, divided
2 1/2 oz. good-quality bittersweet chocolate (60% cacao), finely chopped
1/3 cup plus 1 tsp. sugar, divided
1/2 cup dry Marsala wine
8 large egg yolks
Pinch of salt
2 tbs. crème fraîche
2 cups fresh raspberries
METHOD
1. In the Curtis Stone 1-qt. Saucier, bring 1/4 cup of heavy cream just to a
simmer over medium-high heat. Remove from heat, add chocolate, and stir just
until melted and smooth. Set aside, covered to keep warm.
2. Fill the Curtis Stone 2-qt. Saucier halfway with water and bring to a simmer
over medium-high heat. In large heatproof bowl, whisk 1/3 cup of sugar,
Marsala, egg yolks, and salt to blend. Set bowl over simmering water (do
not allow bottom of bowl to touch water). Using large flexible whisk, beat
egg mixture for about 8 minutes, or until a thick and creamy sabayon forms; an
instant-read thermometer inserted into mixture should register 140°F.
3. Using large silicone spatula, fold about 1/4 cup of sabayon into warm
chocolate mixture to lighten it, then fold lightened chocolate mixture into
remaining sabayon in bowl. Cover and refrigerate about
2 hours, or until cold.
(If desired, sabayon can be divided among dessert bowls before it is
refrigerated.)
4. When ready to serve, in large bowl, whisk remaining 1/2 cup heavy cream and
crème fraîche with remaining 1 tsp. sugar until thick and fluffy.
5. Spoon sabayon onto plates or into small bowls (if you didn’t chill sabayon in
bowls). Spoon some whipped cream alongside or on top of each serving, scatter
raspberries over, and serve.
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Lime Shaved Ice with Oranges
Serves: 8
Prep Time: 10 minutes, plus about 6 hours cooling, chilling, and freezing time
Cook Time: 2 minutes
Make-Ahead: Shaved ice can be made up to 3 days ahead, covered in freezer.
INGREDIENTS
2 1/2 cups water
1 cup sugar
2 tsp. finely grated lime zest
3/4 cup fresh lime juice (from about 5 limes)
1 orange, segmented, seeds removed, cut into small cubes
METHOD
1. In the Curtis Stone 2-qt. Saucier, combine water and sugar and bring to a
simmer over medium heat, stirring until sugar has dissolved. Stir in lime zest,
remove from heat, and set aside to cool completely.
2. Whisk lime juice into cooled mixture and refrigerate until cold.
3. Strain lime mixture into shallow baking dish. Place in freezer and freeze for
about 30 minutes, or until ice crystals start to form. Using fork, scrape mixture
to break up ice crystals. Freeze, scraping and breaking up mixture every 30
minutes, for about 3 hours, or until mixture resembles fluffy shaved ice.
4. Arrange some orange cubes on each of eight small serving plates or bowls. Top
with shaved ice and serve immediately.
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Pan-Fried Snapper with Salsa Verde
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Make-Ahead: Salsa verde can be prepared (without lemon juice) up to 1 day ahead,
covered and refrigerated.
INGREDIENTS
Salsa Verde:
1/4 cup extra-virgin olive oil
2 tbs. finely chopped green onions (white and green parts)
1 tbs. chopped fresh basil
1 tbs. chopped fresh flat-leaf parsley
1/2 tsp. chopped fresh rosemary
1 tbs. chopped drained capers
1/2 tbs. minced shallots
1 lemon, zest finely grated
Vegetables and Fish:
3 tbs. olive oil, divided
1 fennel bulb (about 8 oz.), trimmed, cut from tip to core into 1/4-inch-thick slices
1/2 small yellow onion, thinly sliced
2 small lemons, cut in half crosswise
Two 6-oz. red snapper fillets with skin
METHOD
To make salsa verde:
1. In medium bowl, stir oil, green onions, basil, parsley, rosemary, capers,
shallots, and lemon zest together. Set aside at room temperature.
To cook vegetables and fish:
2. Heat the Curtis Stone 11-inch Angled Frypan over medium-high heat. Add 2
tbs. oil, then lay fennel and onion slices in pan. Cook 3 minutes on each side, or
until tender and golden brown (don’t worry if fennel slices fall apart). As fennel
mixture cooks, place lemon halves, cut side down, in pan alongside vegetables
and cook 1 minute, or until beginning to brown on cut sides. Divide vegetables
between two dinner plates and cover to keep warm.
3. Remove lemons from frypan and squeeze 2 tbs. juice from about 2 lemon
halves. Stir juice into salsa verde. Season salsa with salt and pepper. Reserve
remaining lemons for serving. Transfer salsa to bowl and cover to keep warm.
Wipe out frypan.
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4. Meanwhile, using sharp knife, lightly score skin side of snapper fillets. Season
fish with salt and pepper. Heat same frypan over medium-high heat. Add
remaining 1 tbs. oil, then lay fish, skin side down, in frypan and cook 3
minutes, or until skin is golden brown and crisp. Turn fish over and cook 1
minute more, or until it is barely opaque when pierced in thickest part.
To serve:
5. Place fish alongside vegetables on plates. Drizzle with salsa verde and serve
with reserved caramelized lemon halves.
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Cheese-Crusted Pork Chops with Roasted Tomatoes
Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Make-Ahead: Pork chops can be breaded up to 2 hours ahead, covered, and refrigerated.
INGREDIENTS
Pork Chops:
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese dried bread crumbs)
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
4 bone-in pork chops (about 8-oz. each and 3/4-inch thick)
6 tbs. (3/4 stick) unsalted butter, divided
3 tbs. olive oil, divided
Roasted Tomatoes:
1 pint cherry tomatoes
2 tbs. olive oil
METHOD
To prepare pork:
1. Place flour in pie plate. In second pie plate, whisk eggs to blend. In third pie
plate, mix panko, Parmesan, and parsley. 2. Using meat mallet, pound pork chops between two sheets of plastic wrap to
about 1/2-inch thickness. Sprinkle chops on both sides with salt and pepper.
Dip 1 chop into flour, turning to coat, then dip into eggs, letting excess drip
off, and then into bread crumb mixture, patting to coat completely. Place on
baking sheet lined with parchment paper. Repeat with remaining chops. Cover
and refrigerate 30 minutes. To roast tomatoes:
3. Preheat oven to 375°F. In the Curtis Stone 4-qt. Everyday Pan, toss tomatoes
with 2 tbs. oil and season with salt and pepper. Transfer to preheated oven and
roast 20 minutes, or until tomatoes are hot and beginning to burst. 8
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Meanwhile, to cook pork and serve:
4. In the Curtis Stone 11-inch Angled Frypan, melt
2 tbs. butter with 1 tbs. oil
over medium heat. Add 2 chops to pan and cook 3 minutes, or until golden
brown on bottom. Turn chops over, add
1 tbs. butter and 1/2 tbs. oil to pan,
letting butter melt around chops. Cook 3 minutes, or until chops are golden
brown on bottom and just cooked through. Transfer chops to plate lined with
paper towels to absorb any excess oil and butter. Pour off any remaining fat in
frypan. Repeat with remaining chops, butter, and oil.
5. Divide pork chops and roasted tomatoes among four dinner plates and serve.
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Pot Roast with Tomatoes, Potatoes, and Olives
Serves: 6
Prep Time: 15 minutes
Cook Time: 4 Hours
Make-Ahead: Beef can be made through step 4 up to 2 days ahead, cooled, covered,
and
refrigerated; remove hardened fat on surface of cooking liquid before proceeding.
INGREDIENTS
One 4-lb. boneless beef chuck roast
2 tbs. olive oil
1 yellow onion, chopped
8 garlic cloves, coarsely chopped
1 cup dry red wine
3 cups reduced-sodium beef broth, or as needed
4 thyme sprigs
1 rosemary sprig
8 oz. fingerling potatoes, halved lengthwise
6 oz. cherry tomatoes (preferably assorted colors)
1/2 cup pitted green olives
METHOD
1. Preheat oven to 350°F. Pat beef dry. Season with salt and pepper. Heat the
Curtis Stone 5-qt. Dutch Oven over medium-high heat. Add oil, then beef and
cook, turning occasionally, for 12 minutes, or until brown on all sides. Transfer
beef to plate.
2. Reduce heat to medium, add onions to pot, and cook, stirring occasionally and
scraping up brown bits on bottom of pot with spoon, for 5 minutes, or until
onions are tender. Stir in garlic and cook 1 minute, or until fragrant. Stir in
wine and boil 1 minute. Stir in broth, thyme, and rosemary.
3. Return beef to pot and scatter potatoes, tomatoes, and olives around it. You
should have enough liquid to cover all but about top 1 inch of beef; add broth
or water if needed. Bring to simmer over high heat, cover tightly, and transfer
pot to oven.
4. Bake 2 1/2 hours, turning beef over after first 1 1/2 hours, or until just tender.
Uncover and bake 30 minutes, or until beef is fork-tender. Set aside to rest 30
minutes.
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5. Using slotted spoon, transfer beef, vegetables, and olives to platter. Pull beef
into large chunks along its natural separations. Cover to keep warm.
6. Skim off fat that has risen to surface of cooking liquid and remove and
discard herb stems. Boil liquid 20 minutes, or until slightly reduced.
7. Return beef, vegetables, and olives to pot and simmer 5 minutes, or until
reheated.
8. Divide beef, vegetables, and olives among plates. Spoon some cooking liquid
over each serving. Serve, passing hot remaining cooking liquid alongside.
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Split Pea Soup with Cheesy Croutons
Serves: 6
Prep Time: 10 minutes
Cook Time: 2 hours
Make-Ahead: Soup can be made up to 3 days ahead, cooled, covered, and refrigerated; reheat
gently until simmering before serving.
INGREDIENTS
1/4 cup olive oil, divided
1 large yellow onion, coarsely chopped
2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
3 garlic cloves, finely chopped
3 thyme
sprigs
1 lb. green split peas
4 cups reduced-sodium chicken broth
One 14-oz. smoked ham hock
1 baguette, crust removed
1/3 cup freshly grated Parmesan cheese
METHOD
1. Preheat oven to 375°F.
2. Heat the Curtis Stone 5-qt. Dutch Oven over medium heat. Add 2 tbs. oil, then
add onions, carrots, celery, garlic, and thyme and cook, stirring occasionally,
for 5 minutes, or until onions are tender. Season with salt and pepper. Stir in
split peas, 8 cups water, and broth. Add ham hock, cover, and bring to simmer.
Reduce heat to medium-low and simmer gently, stirring occasionally, for 1 hour
and 45 minutes, or until ham hock meat is tender.
3. Meanwhile, tear baguette into bite-size pieces. On large heavy rimmed baking
sheet, toss bread pieces with remaining 2 tbs. oil. Season with salt and pepper.
Arrange bread pieces close together in single layer and sprinkle with Parmesan
cheese. Bake 25 minutes, or until golden brown. Set croutons aside at room
temperature.
4. Reduce heat for soup to very low. Using slotted spoon or tongs, transfer ham
hock to cutting board. Let stand 10 minutes, or until cool enough to handle,
then remove meat, discarding skin and bone, and chop into bite-size pieces.
Stir ham into soup. Remove thyme stems and season soup to taste with salt
and pepper.
5. Ladle soup into six soup bowls, top with croutons, and serve.
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New Mexico Chili
Serves: 8
Prep Time: 40 mminutes
Cook Time: 1 hour and 40 minutes
Make-Ahead: Chili can be made up to 3 days ahead, cooled, covered, and refrigerated; reheat
gently until simmering before serving.
INGREDIENTS
9 dried red New Mexico or California chiles, stems and seeds removed
8 garlic cloves, crushed, peeled
4 cups reduced-sodium beef broth
2 tbs. canola oil
2 lb. ground beef (80% lean)
2 1/2 tsp. ground cumin
1 1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper (optional)
2 medium white onions, finely chopped
One 28-oz. can crushed tomatoes
1 tbs. white wine vinegar
Two 15-oz. cans red kidney beans, drained, rinsed
Accompaniments: grated white Cheddar cheese, chopped green onions, plain Greek yogurt
or sour cream, corn chips
METHOD
1. In the Curtis Stone 2-qt. Saucier, bring 4 cups water to a boil over high heat.
Remove saucier from heat and add chiles. Weigh down chiles with a plate and
soak 20 minutes, or until softened slightly. Drain using straining lid, discarding
water.
2. In blender, puree chiles and garlic with broth. Season with salt and set chile
sauce aside.
3. Heat the Curtis Stone 5-qt. Dutch Oven over high heat. Add oil, then add ground
beef and cook, stirring occasionally and breaking up meat with side of spoon,
for 8 minutes, or until beef is brown. Stir in cumin, black pepper, and cayenne
pepper, if using. Add onions and cook, stirring occasionally, for 10 minutes, or
until tender.
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4. Stir in reserved chile sauce, tomatoes, and vinegar and bring to a simmer.
Reduce heat to medium-low and simmer gently, uncovered, stirring
occasionally, for 1 hour, or until sauce thickens slightly.
5. Stir in beans. Cover and simmer very gently, stirring occasionally, for 15
minutes, or until chili has thickened slightly. Season with salt.
6. Ladle chili into bowls and serve with cheese, green onions, yogurt, and chips.
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Steamed Mussels with Beer
Serves: 4
Prep Time: 20 mminutes
Cook Time: 5 minutes
Make-Ahead: Steamed mussels must be served as soon as they are cooked.
INGREDIENTS
4 tsp. olive oil
4 lb. mussels, scrubbed, debearded
2 shallots, chopped
2 garlic cloves, crushed
2 thyme sprigs
3 bay leaves
1 cup beer
6 oz. baby spinach
2 1/2 oz. butter, cubed
METHOD
1. Heat the Curtis Stone 4-qt. Everyday Pan over high heat. Add oil then mussels,
shallots, garlic, thyme, and bay leaves and toss to combine. Add beer. Cover
and cook 3 minutes, or until mussels open and liquid boils.
2. Stir in spinach and butter.
3. Transfer to large serving bowl and serve.
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Herb Roasted Salmon with Caper Butter Sauce
Serves: 4
Prep Time: 10 mminutes
Cook Time: 25 minutes
Make-Ahead: Caper butter sauce can be made up to 1 day ahead, covered and refrigerated.
Rewarm over low heat before serving.
INGREDIENTS
1 tbs. extra-virgin olive oil, plus more for brushing
One 2-lb. skin-on salmon fillet, cut from head end (about 9 inches in length)
4 tbs. finely chopped fresh flat-leaf parsley, divided
3 tbs. finely chopped fresh chives
3 tbs. finely chopped fresh dill
1/3 cup drained capers, rinsed
3 tbs. reduced-sodium chicken broth or water
1 1/2 tbs. fresh lemon juice
2 tsp. lemon zest
5 tbs. unsalted butter, cut into cubes
METHOD
1. Preheat oven to 375°F. Set rack in the Curtis Stone 4-qt. Everyday Pan. Lightly
brush grates of rack with oil.
2. Lightly brush skin side of salmon with 1 tsp. oil. Place salmon, skin side down,
on rack. Brush salmon with
2 tsp. oil and season with salt and pepper. In
small bowl, mix 3 tbs. parsley, chives, and dill. Sprinkle mixed herbs over
salmon. Transfer to oven and roast salmon 25 minutes, or until cooked but still
slightly rosy in center.
3. Remove rack from pan and rest salmon on rack 5 minutes. Run long offset
spatula under salmon. Slide salmon to platter.
4. Meanwhile, in the Curtis Stone 8-inch Frypan, combine capers, broth, lemon
juice, and zest and bring to a boil over medium-high heat. Reduce heat to low
and whisk in butter. Remove from heat, stir in remaining 1 tbs. parsley, and
season with salt and pepper. Pour caper butter sauce into warm serving bowl.
5. Cut salmon on slight bias and lift away from skin. Serve with caper butter sauce.
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Braised Red Cabbage with Crispy Bacon
Serves: 4
Prep Time: 20 mminutes
Cook Time: 55 minutes
Make-Ahead: Cabbage and cooked bacon can be prepared up to 1 day ahead, cooled, covered
separately, and refrigerated. Rewarm cabbage, covered, over medium heat. Rewarm bacon
separately to recrisp before adding to cabbage.
INGREDIENTS
12 oz. bacon, cut crosswise into 1/2-inch pieces
2 leeks (white and pale green parts only), halved lengthwise, cut crosswise into 3/4-inch pieces
One 2 1/2-lb. head of cabbage, cored, cut into eighths
1 cup dry red wine
2 tbs. red wine vinegar
2 cups reduced-sodium chicken broth
METHOD
1. In the Curtis Stone 4-qt. Everyday Pan over medium heat, sauté bacon 10
minutes, or until crisp. Using a slotted spoon, transfer bacon to plate.
2. Add leeks to pan and sauté 3 minutes, or until leeks soften. Separate cabbage
into leaves and add to pan. Cook, stirring frequently, for 12 minutes, or until
cabbage wilts. Season with salt and pepper.
3. Add wine and vinegar and simmer, stirring frequently, for 10 minutes, or until
most liquid evaporates. Add broth and bring to a simmer.
4. Cover and simmer over medium-low heat, stirring occasionally, for 12 minutes,
or until cabbage is tender. Stir in cooked bacon, season with salt and pepper,
and serve.
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USAGE & CARE INSTRUCTIONS
BEFORE FIRST USE
• Remove all packaging, stickers, labels and tags.
• Wash in warm, soapy water, rinse and dry thoroughly.
• The high quality DURA-PAN® non-stick interior does not need to be conditioned
with oil, however you may choose to use oil depending on your recipe requirements.
CLEANING YOUR COOKWARE
• Carefully wipe off any drips which occur during cooking immediately for easier
clean up later.
• Do not pour cold water into hot cookware, as this may cause warping or oil to
splatter and may affect the non-stick performance of your non-stick cookware.
• After each use, wash the inner and outer coatings of your pan with warm water,
mild liquid detergent and a sponge. Rinse and dry thoroughly. Do not use metal
scouring pads, abrasive wire wool or harsh scouring powder. This can scratch
both the interior and exterior coating and is not covered by the manufacturer’s warranty.
• To remove stubborn stains, partially fill the cookware with three parts water to
one part detergent or vinegar and bring to the boil. Turn off the heat source and
set aside for a period to cool and allow these stains or deposits to soften; then
wash in mild dishwashing detergent and warm water using a nonabrasive mesh
pad or a soft brush.
• To help preserve the finish of the pan hand washing is recommended. The pans
are dishwasher safe, however dishwasher may cause discoloration to the base,
this in no way affects the performance of the pan. Discoloration is not covered
by the manufacturer’s warranty.
• Always dry cookware thoroughly after washing, paying particular attention to
the rims, handles, rivets and other small spaces where water might collect.
OVEN USE
• This cookware is oven safe to 390°F. Do not use above this temperature setting.
Using above the temperature setting can cause discoloration and can
permanently damage the cookware.
• For fan forced ovens, adjust the temperature in line with the oven
manufacturer’s guidelines.
• Do not place empty cookware in a hot oven.
• Always use oven gloves when removing cookware from the oven.
• This cookware can used under a broiler. Ensure that the cookware and handle is
at least 2” away from the heat source. Do not exceed the oven safe temperature
when using cookware under the broiler / grill.
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HANDLES, KNOBS & LIDS
• The stainless steel domed lid is oven safe to 390°F. Using above this
temperature can cause discoloration.
• The handles are stainless steel. Always use oven gloves when handling the pan
in and out of the oven.
• Whilst the handles are designed to minimize heat transfer under normal stove
top cooking conditions, it is recommended to use a tea towel or gloves to
handle the pan.
• The glass lid is oven safe up to 350°F. If dropped or subjected to extreme
temperature changes (i.e. submerging in water before glass lid is completely
cool), the glass lid may shatter. This is not covered by the manufacturer’s
warranty.
COOKWARE USE
• This cookware is suitable for all cooktops including induction.
• We recommend not to cook on high heat as this may damage the non-stick
coating, burn food, produce stains or damage the base of the product.
• Always choose a suitable sized flame or ring for the base of the pan. When
using a gas cooktop, do not allow the flames to rise up along the sides of the
pan. This could damage the cookware, coating and handles. Turn down the
flame to prevent this from happening. If the flames do rise up along the sides
of the pan, the stainless steel handles will get hot.
• Never heat fat or oil to the extent that it smokes, burns or turns black.
• After prolonged usage some minor discoloration of the non-stick coating may occur.
This is quite normal and will not affect the non-stick properties of your cookware.
• Never heat an empty pan or allow to boil dry. This may damage the coating or
base. If this occurs, turn off the heat and allow the cookware to cool
completely before attempting to move it from the cooktop.
• Your cookware interior is lined with the high quality Dura-Pan non-stick which
allows for easy food release and clean up.
• While the interior of the pan is metal utensil safe, we do recommend that you
use nylon, wooden or silicone utensils to prolong the life of your non-stick
cookware. Do not use sharp edged utensils on the non-stick surface. Do not
use a knife or any pointed tip utensils to cut or pierce food directly on the
non-stick surface as this could cause permanent damage and is not covered
under the manufacturer’s warranty. Do not gouge the non-stick surface.
• Always clean & dry the base of your cookware before cooking, especially if you
use it on a ceramic or halogen cooktop otherwise the pan may stick to the hob.
• Avoid dragging or sliding cookware over the cooktop surface as this may
damage your cooktop surface. Take special care when you’re using a glass
cooktop or any other surface that may scratch easily. We do not take
responsibility for scratched cooktops.
• Depending on your hob type, the base of your pan may become marked or
scratched. This is normal. Center your pan over the heat source (this prevents
damage to the handle and exterior coating). Small pans may need careful
placement on the support legs of gas hobs.
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STORAGE
• To protect your non-stick coating, do not stack or nest cookware inside each
other without a protective sheath (ie. tea towel) in between.
GENERAL SAFETY ADVICE
• Cookware should never be used in a microwave.
• Ensure cookware is stable on the cooktop surface to prevent tipping.
• Never leave unattended cookware on a hot cooktop. Never leave food cooking
unattended.
• Continuous high heat or over heating may shorten the life of cookware, cause
discoloration and damage both in the interior and exterior surface.
• Never leave the handle of your pan sticking out over another hob.
• Never put a hot pan on the floor or near the edge of a kitchen surface. Let it
cool down and keep out of reach of children.
• Use the lid to prevent burns caused by hot ingredients splattering.
• By following these care instructions, you will prevent the emission of fumes
from pans and food that have been overheated.
• In general, we recommend using oven gloves when holding handles on
cookware and lids.
• In the event of a pan fire, turn off the heat supply and place a dampened towel
over the pan and leave for 30 minutes before removing.
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WARRANTY: 1-YEAR LIMITED
Your Curtis Stone cookware is warranted for 1 year 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. If it is determined that the warranty claim is valid, we will
provide the original purchaser with a replacement of the same product. Should
the product be discontinued, a replacement product of close to equivalent value
will be sent. Shipping and handling charges may apply.
Curtis Stone Products
[email protected]
Phone: 1-877-822-7450
Dura-Pan® is a registered Trademark of Foodfight Ltd.
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