If you’re familiar with A Modern Haven, you’ve probably read about our passion for preparing simple, fresh meals. Well, we at Bosch are excited to take this passion to a whole new level with the introduction of Chef Curtis Stone to our Bosch family.
Chef Curtis Stone is beloved by food enthusiasts globally for his dynamic energy, cooking creativity, and focus on fresh, seasonal ingredients. As a special treat for our A Modern Haven readers, Chef Curtis Stone has offered to share his insights about cooking, cleaning, and simplifying life in the kitchen right here on A Modern Haven.
I recently sat down with Chef Curtis Stone to learn a little more about his cooking philosophy and why he is so passionate about cooking and the ability that food has for bringing people together. Read on for an intimate look into this celebrated Chef and for two exclusive recipes, created for especially for you by Chef Curtis Stone, that you can make in your very own kitchen tonight.
Nitasha Rohatgi (NR): Your culinary point of view, like Bosch, is very much rooted in simplicity. Why is this so important to you?
Curtis Stone (CS): From a young age, I grew up cooking alongside both my mum, who we call Lozza, and my granny. In fact, my time spent with special women was so influential that my restaurants in Los Angeles, Maude and Gwen, are named after my grannies on both sides of the family!
Growing up, Lozza always taught me to focus on the things that matter most, like using fresh, seasonal ingredients, and always keeping the kitchen clean and ready for the next cooking adventure. Her belief was that doing so allows you to not only make a delicious meal, but also allows you more time to enjoy the company of others around the kitchen table.
Once I began working in professional kitchens in Melbourne, I found that the same rules applied, even on a larger scale. Just as simplifying ingredients has become a mainstay in my home cooking philosophy, so too has my desire for finding the most efficient tools for making life in the kitchen that much easier.
NR: Something we’re both passionate about is inspiring Americans to prepare simple meals that they are proud to serve their family and friends. You have six cookbooks to prove it! Tell us more about your cooking philosophy.
CS: My life revolves around creating and celebrating food. Whether you have access to a full chef’s kitchen, or just a few key items, you can—and should—make fresh and delicious meals that you can be proud of.
But, the reality is that with our busy schedules, it can be difficult to find the time to prepare dinner every night. However, what’s important to keep in mind is that it’s the special moments spent enjoying a delicious meal around the kitchen table—whether it’s reminiscing about a favorite memory with a friend, or teaching your kids to make healthy choices—that make life so special.
Like you, I want to help empower Americans to step into the kitchen. To me, cooking should not be fussy, or overly complicated. In fact, it can actually be really easy, and rewarding, if you know a few, simple tricks of the trade.
While I can’t wait to share with you some of my favorite cooking tips, I think something your readers might be interested to know is that I actually think that cleaning is a major part of any cooking adventure. With your leadership in dishwashers, I am sure that you agree—right?
NR: Absolutely! A clean kitchen can create such a calming peace of mind. Speaking of, are there any tips that our readers should keep in mind when it comes to keeping the kitchen tidy during/after preparing a meal?
CS: I always say it’s best to clean while you cook. Finding moments to tidy your space while preparing your meal will help to not only create a clutter-free working environment, but also to reduce your post-meal clean up. Consider it part of your mise en place. In fact, one of the things I love most about the new Bosch dishwasher is the ample space and flexibility it provides. I love that the MyWay Rack creates a special place for prep bowls and utensils. But my favorite feature of the Bosch dishwasher? It’s so quiet! Imagine being able to run the dishwasher during dinner without any interruptions. Pure genius!
The entire Bosch family is delighted to partner with Chef Curtis Stone and hope that our partnership will help inspire you, our readers, to prepare fresh, seasonal meals for the ones that matter most to you. In fact, why not join us on this exciting journey to culinary simplicity right now?
One of the first programs in our exciting collaboration, Chef Curtis Stone stepped into the Bosch Kitchen this morning to prepare exclusive recipes. Watch this video and follow along as Chef Curtis Stone walks through these recipes step by step, offering tips for how you can recreate these items at home. segment, have no fear! Not only can you re-watch the Facebook Live broadcast below, but luckily, Curtis was kind enough to share them with us so you can try them at home.
So, what are you waiting for? Give these recipes a try and then tell us in the comments what you think. We look forward to sharing more wonderful insights from our newest Bosch partner, Chef Curtis Stone, in the months to come.
Pan-Seared Steak with Red Wine Reduction Sauce seared to perfection on the Bosch Induction Cooktop, with Garlic Mashed Potatoes and Asparagus from the Bosch Steam Oven
Prep Time: 15 minutes
Cook Time: 30 minutes
1 1/2 lb. new potatoes, halved
2 tbs. olive oil, divided
1 tbs. butter, melted
1 bunch asparagus, thick ends trimmed
Four 10-oz. ribeye steaks (1-inch thick)
1 tbs. grapeseed oil
1 1/2 cups dry red wine, such as Cabernet Sauvignon
1 cup good-quality beef stock
2 tbs. unsalted butter
To cook vegetables:
- Preheat Steam Convection Oven to Steam Convection 450°F. On baking pan, toss potatoes with 1 tbs. oil and melted butter and sprinkle with salt and pepper. Lay potatoes cut side down in baking pan. Place pan in bottom shelf position (1) and cook 25 minutes, or until crisp outside and tender throughout.
- During last 5 minutes of cooking potatoes, toss asparagus with 1 tbs. oil on perforated baking pan and sprinkle with salt and pepper. Place perforated pan in middle shelf position (3) and cook 5 minutes, or until crisp-tender.
To cook steaks and serve:
- Season steaks generously with salt and freshly ground black pepper. Preheat large frying pan on large zone of Induction Cooktop using SpeedBoost. Add oil to pan and swirl to coat. Adjust cooktop heat to medium-high and add steaks. Cook steaks for about 4 minutes per side for medium-rare doneness. Transfer steaks to cutting board to rest.
- Add wine to frying pan and adjust cooktop heat to SpeedBoost. Simmer wine to reduce to syrupy glaze (about 1/4 cup), about 3 minutes. Add stock and simmer to reduce by half, about 2 minutes. Remove pan from heat and whisk in butter to blend. Season with salt and pepper.
- Slice steaks and place onto each of 4 dinner plates. Serve with steam-roasted potatoes and asparagus.
French Toast with Strawberry Caramel Sauce made using the Bosch Induction Cooktop
Prep time: 15 minutes
Cook time: 15 minutes
Make-Ahead: Custard can be made up to 1 day ahead, covered and refrigerated.
4 large eggs
1 cup heavy cream
1 cup whole milk
Four 1-inch-thick slices challah or rustic white bread
2 tbs. (or more) unsalted butter
3/4 cup sugar
1/2 cup heavy cream, room temperature
1 vanilla bean, split lengthwise
8 oz. small strawberries, hulled, halved, or 4 oz. rhubarb, sliced into 1/2-inch-thick pieces
- Preheat Steam Convection Oven to Steam Convection 250°F. Place wire rack in middle shelf (3) and place baking pan in bottom shelf (1).
- In large baking dish, whisk eggs, 1 cup cream, and milk. Soak bread in custard 5 minutes, or until custard is absorbed, turning bread over once.
- Preheat large frying pan on large burner of Induction Cooktop over medium heat using AutoChef. Melt 1 tbs. butter and add 2 soaked bread slices. Cook, adding more butter as needed, for 2 minutes per side, or until golden brown and heated through. Transfer French toast to wire rack in oven to keep warm. Wipe out pan. Repeat to cook remaining 2 bread slices.
- Meanwhile, heat medium frying pan on smaller burner over medium-high heat, using AutoChef. Add sugar and cook, tilting pan occasionally to ensure sugar melts evenly (do not stir sugar), for 4 minutes, or until sugar dissolves into syrup and turns deep golden brown color.
- Stir in 1/2 cup room temperature cream and scrape in seeds from vanilla bean and add bean. Boil 30 seconds. Remove from heat and stir in strawberries.
- Divide French toast among 4 plates and top with strawberry caramel. Finely grate zest of orange over and serve.
Curtis Stone is a renowned chef, restaurateur, author, media personality, and a partner of Bosch home appliances. To learn more about Chef Curtis Stone, please visit www.CurtisStone.com.