Curtis Stone, Host of Bravo's Top Chef Masters, at Dallas Lovers Lane


Well known chef Curtis Stone will be visiting our Dallas Lover's Central Market on Friday, April 19 for the release of his newest cookbook, What's for Dinner? Delicious Recipes For A Busy Life. Whether you are looking for healthier fare, living on a budget, or having friends over on Saturday night, you'll find enticing solutions in this new cookbook.

Sometimes, getting dinner on the table can seem daunting, but Chef Stone believes that it is always worth the effort. So he has compiled 130 recipes and included timesaving kitchen techniques for inspired recipes that work. 

Reserve a copy of What's for Dinner? Delicious Recipes For A Busy Life and a spot in line for the book signing or spend an hour in the Cooking School with Curtis Stone as he demonstrates three recipes from his new book. Similar in style to this delicious Frittata recipe.

One-Pot Wednesday: Potato and Bacon Frittata

Ingredients:

  • 5 ounces sliced bacon, cut into 1/3 inch pieces
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, core, seeded, and cut into 1/2 inch pieces
  • 2 scallions (white and green part) sliced into 1/3 inch wide pieces
  • 2 garlic cloves, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 2 medium baking potatoes, such as russets, peeled
  • 12 large eggs
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon sweet smoked paprika
Instructions:
1. Preheat oven to 400 degrees
2. heat 12 inch cast iron skillet or oven proof nonstick pan over medium heat. Add bacon and cook stirring occasionally, for about 5 minutes, or until crisp and golden.  Using a slotted spoon transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drippings and cook stirring often until onions are tender, about 3 minutes. Using a slotted spoon, transfer vegetables to bowl with bacon.  Leave drippings in pan.
3. Grate potatoes on the large whole of a box grater.
4. Increase heat under pan to medium-high, add potatoes and stir to coat with drippings. Press down potatoes with a metal spatulaand cook without stirring for about 5 minutes. Scatter bacon and vegetables over the potatoes.
5. In a large bowl, whisk eggs, salt, and paprika together just until combined. Pour over the vegetables and bacon.  Transfer pan to oven and bake forabout 25 minutes, or unitl frittata is puffed and golden.
6. Loosen edges of the frittata with a silcon spatula and gently slide it on to a large serving plate. Cut into wedges and serve.

Event Information
Read more about the book on the D Magazine Side Dish blog, and learn all that is going on at the Cooking School on our website.
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