KLG & Hoda: Curtis Stone Angel Hair Pasta with Clams & Radishes Recipe

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Kathie Lee & Hoda: Curtis Stone What’s For Dinner Review

Curtis Stone was on the fourth hour of the Today Show to talk about some recipes from his new cookbook, What’s For Dinner. He said it is the perfect book for every busy family and all the chapters are arranged by the days of the week. The dishes below are for a Monday dinner and dessert because Stone said they are the best meals to eat after a long weekend of drinking and overindulging in food.

As for the pasta recipe with clams below, Stone said not all clams have to be opened to be fresh and edible. He said all mollusks can be eaten raw. So if the shell does not open, crack it open and see how the clam looks on the inside before taking a bite.

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KLG & Hoda: Curtis Stone Angel Hair Pasta with Clams & Radishes Recipe

Chef Curtis Stone stopped by the fourth hour of the Today Show to make his angel hair pasta with clams and his chocolate chunk and pecan cookie recipe.

Curtis Stone Angel Hair Pasta With Clams, Radishes and Spinach Recipe

Curtis Stone Angel Hair Pasta With Clams, Radishes and Spinach Ingredients:

  • 8 ounces whole wheat angel hair pasta
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 2 pounds Manila or littleneck clams, scrubbed
  • 1/3 cup finely chopped shallots
  • 6 garlic cloves, finely chopped
  • Zest of 1 lemon
  • 1 fresh or dried bay leaf
  • 1/2 teaspoon red pepper flakes
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 3 ounces fresh baby spinach (about 4 cups loosely packed)
  • 4 large radishes, cut into small matchstick-size strips (about 1/2 cup)
  • 2 scallions (white and green parts), thinly sliced on the diagonal

Curtis Stone Angel Hair Pasta With Clams, Radishes and Spinach Directions:

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  • Bring a large pot of salted water to a boil over high heat. Stir the pasta into the boiling water and cook, stirring often to keep the strands separated, for about two minutes. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta.
  • Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of the olive oil, then add the clams and cook for one minute. Stir in the shallots, garlic, lemon zest, bay leaf and red pepper flakes. Add the wine, cover and cook until the clams open. Using tongs, transfer the clams to a Iarge bowl, then cover to keep warm.
  • Simmer the clam-wine broth until it is reduced by about one-fourth, about two minutes. Stir in the remaining three tablespoons olive oil and season with salt and pepper. Reduce the heat to low.
  • Add the pasta to the skillet and toss to coat with the liquid. Add the clams and any accumulated juices in the bowl to the pasta. Add the spinach and half of the radishes and toss, adding enough of the reserved pasta water to make a light sauce.
  • Using tongs, divide the pasta and clams among pasta bowls. Pour in the broth and drizzle olive oil over each serving and sprinkle with the scallions and remaining radishes. Discard the lemon zest and bay leaf and serve immediately.

Curtis Stone Chocolate Chunk Cookies Recipe

Curtis Stone Chocolate Chunk Cookie Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon fine sea salt
  • 2 large eggs
  • 12 ounces bittersweet chocolate (60% cacao), very coarsely chopped into chunks
  • 2 cups pecan halves, toasted

Curtis Stone Chocolate Chunk Cookie Directions:

  • Preheat the oven to 375 degrees. Line two large (18 x 13 x 1-inch) heavy-rimmed baking sheets with parchment paper.
  • In a large bowl using an electric mixer, beat the  butter, granulated  sugar, brown sugar, vanilla and salt on medium-high speed for about four minutes. One at a time, add the eggs, beating well after each addition. Reduce the mixer speed to low and gradually beat in the flour and baking soda until combined. Add the chocolate chunks and pecans and mix just until the pecans break up a bit.
  • Using about 1/3 cup dough for each cookie, drop the dough, spacing it evenly and placing only six cookies on each sheet, onto the prepared baking sheets. These cookies will spread, so don’t place them too close together.
  • Bake the cookies, switching the positions of the sheets from top to bottom and front to back halfway through baking, for about 13 minutes, or until the edges and tops are golden brown but the centers are still soft and moist. Let the cookies cool on the baking sheets for five minutes.

Curtis Stone Banana Cream Parfait With Gingersnap Streusel Recipe

Curtis Stone Banana Cream Parfait With Gingersnap Streusel Ingredients:

  • 1/2 cup sugar
  • 3/4 cup heavy cream
  • One 1-inch-long piece of fresh ginger, peeled and cut into 6 slices
  • 22 crisp gingersnap cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 3/4 cups heavy cream
  • 1 1/2 cups whole milk
  • 3 large egg yolks
  • 1/2 vanilla bean, split lengthwise
  • 4 large, ripe bananas peeled
  • 2 tablespoons unsalted butter

Curtis Stone Banana Cream Parfait With Gingersnap Streusel Directions:

To make the caramel sauce:

  • In a small, heavy saucepan, stir the sugar and 1/4 cup water over medium heat for about two minutes, or until the sugar dissolves. Brush down the sides of the pan with a moistened pastry brush to remove any sugar granules. Cook, without stirring, for about seven minutes or until the caramel turns amber in color, swirling the pan as needed to ensure the sugar caramelizes evenly. Reduce the heat to low and carefully pour in the cream. Add the ginger and cook, whisking constantly, until all of the caramel is dissolved. Remove the pan from the heat and let cool to warm or room temperature.
  • Strain the caramel through a sieve into a bowl. Let cool.
  • Preheat the oven to 350 degrees.

To make the streusel:

  • In a food processor, grind the gingersnap cookies until they form very fine crumbs. Add the sugar and melted butter and pulse until combined. Sprinkle the mixture evenly over a large, heavy rimmed baking sheet. Bake, stirring after five minutes, for about 10 minutes. Let cool.

To make the vanilla custard:

  • Whisk the sugar, cornstarch and salt together in a medium heavy saucepan. Gradually whisk in 1 1/2 cups of the cream and the milk, followed by the egg yolks. Using the tip of a small sharp knife, scrape the seeds from the vanilla bean. Whisk them into the milk mixture, and drop in the vanilla bean too. Set the pan over medium-high heat and whisk for about six minutes, or until the custard thickens and large bubbles just begin to burst through the surface. Remove from the heat and whisk in the butter. Remove and discard the vanilla bean. Transfer the custard to a large bowl and cool completely, whisking occasionally, for about 1 hour.
  • In a large bowl, using an electric mixer, beat the remaining 1 1/4 cups cream until it thickens and forms loose mounds. Stir the custard to loosen it. Fold one cup of the whipped cream into the custard.
  • Spoon 1 cup of the custard over the bottom of a 2 1/2 quart glass or other serving bowl. Holding one banana over the bowl, cut it into 1/4-inch-thick slices, allowing the slices to fall onto the custard, and cover it sparsely. Sprinkle ½ cup of the streusel over the bananas, then spread 1 1/2 cups of the custard over the bananas. Slice 1 1/2 more bananas, allowing the slices to fall onto the custard and cover it evenly. Sprinkle 3/4 cup of the streusel over the bananas. Repeat the layering one more time with the remaining custard, streusel and bananas. Top with the remaining whipped cream. Spoon the parfait into bowls, drizzle with the caramel sauce and serve.

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