Curtis Stone What’s For Dinner Cookbook Review

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June 3, 2013 by Joanne T Ferguson

IMG_3178Courtesy of Random House Australia, I  EXCITED opened What’s For Dinner by Curtis Stone and what did I see?

Curtis’ “go-to guide for every day of the week,” whether short on time, looking to save money or having friends over for a party! Very HappyVery Happy

9781742758923S-L-O-W-L-Y I “savored the flavor” of every photo and every page!

I liked how Curtis’ cookbook is broken down into eight chapters; one for each day of the week.

“But aren’t there are only seven days in a week?”, “I “hear” you say? Wink

Curtis gives us all an extra day of the week with sweets too! Laughing

I have a confession! Embarassed

I found it very difficult in JUST picking ONE recipe to make as they all simultaneously YELLED, “PICK ME!! PICK ME!!!”

You know by now what is my “food YELLING history!” lol

With Motivating Mondays, Curtis starts our week off right!

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad sounds a delight! Very Happy

Time-Saving Tuesdays provides quick and easy recipes for simple meals on a Tuesday night!

One-Pot Wednesdaysminimize clean up and maximize flavour“, TRUE!

Really, who mid-week wants to spend more time in the kitchen cleaning up than they already have to do! Wink

Thrifty Thursdays provides great recipes for cooking on a budget.

The day I picked Curtis’ recipe to make was a Thursday; made choosing Grilled Ginger-Sesame Chicken Salad simple and economical too! Wink

This recipe is very popular worldwide* and what I CAN say, is this recipe really MADE MY DAY!

Love the combination of the marinate combined as the dressing!

I did toast sesame seeds, toasted ground pecans as had on hand too!

Highly recommend adding black sesame seeds…made me feel special when the recipe I did combine!

Curtis’ Grilled Ginger-Sesame Chicken Salad is now a new favourite of mine!

I will ONLY make it on days that end in “Y” as I DO think it IS divine! Very HappyVery Happy

Ginger-Sesame Marinade/Dressing

1 cup (60 ml) reduced-sodium soy sauce

3 tbsp. (45 ml) very finely chopped peeled ginger

3 tbsp. (45 ml) canola

2 tbsp. (30 ml) hoisin sauce

1 tbsp. (15 ml) toasted sesame oil

1 tsp. (5 ml) Sriracha sauce

1 tsp. (5 ml) kosher salt

2 boneless, skinless chicken breast halves (about 9 oz./255 g each)

1 cup (60 ml) red wine vinegar

1 cup (60 ml) minced scallions (white and green parts)

Salad

1 lb. (500 g) napa cabbage, halved lengthwise and very thinly sliced  crosswise

2 carrots, cut into matchstick-size strips

3 scallions (white and green parts), thinly sliced on a sharp diagonal

1 cup (60 ml) lightly packed cilantro leaves

1 cup (60 ml) slivered almonds, toasted

1 tsp. (5 ml) white sesame seeds, toasted

1 tsp. (5 ml) black sesame seeds (optional)

To make the marinade: In a medium bowl, whisk the soy sauce, ginger, canola,  hoisin sauce, sesame oil, Sriracha and salt to blend.

Transfer 3 tablespoons (45 ml) of the mixture to a baking dish, then add the  chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after  15 minutes, or up to 1 day, turning occasionally.

To make the dressing: Whisk the vinegar and scallions into the remaining  marinade. Set aside.

Heat a grill pan over medium-high heat. Remove the chicken from the marinade,  add to the grill pan and cook for about 4 minutes per side, or until the chicken  shows no sign of pinkness when pierced in the thickest part with the tip of a  small sharp knife. Transfer to a cutting board and let cool for 15 minutes.

Cut the chicken crosswise into -inch-thick (6mm) slices.

To assemble the salad: In a large bowl, toss the chicken, cabbage, carrots,  scallions and cilantro with enough dressing to coat lightly.

Mound the salad in the centre of four plates. Rewhisk the dressing and  drizzle a little over and around the salad. Sprinkle the almonds and sesame  seeds over and serve.

Serves 4.

SEE, how EXCITED I got as I almost forgot about Five-Ingredient Fridays and Dinner Party Saturdays, TRUE!

Let’s NOT forget Family Supper Sundays too! Wink

For Curtis’ sweets, you will just HAVE to purchase his What’s For Dinner Cookbook; I HATE to be a “food tease.” lol

I can HIGHLY suggest with Curtis’ recipes and Curtis’ philosophy of “cook, create, celebrate“, the dishes for you, your family and friends, WILL please! Very HappyVery HappyVery Happy

Hands up who wants to cook like Curtis too?

What day(s) of the week do you have most trouble with to plan, or make?

I am curious what others will say in the comments….YOU?

While there, why not post a comment too! Wink

What’s For Dinner can be purchased online at Amazon, iTunes, via Curtis’ Shop, Barnes and Nobles and Indie Bound.

SOURCE *
http://bit.ly/188qLUe

4 thoughts on “Curtis Stone What’s For Dinner Cookbook Review

  1. I love the sound of that dressing! I’ve been dying to make one like it for ages but couldn’t get the balance quite right. I’ll try this one! 🙂

  2. Joanne says:

    I actually don’t think I’ve ever cooked anything by Curtis Stone! Shame on me. This sounds super!

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About me

Joanne T. Ferguson

Passionate Home Cook who tries to inspire one recipe and one event at time!

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