by Nan and Jan, www.kitchengadgetgals.com
As host of Top Chef Masters and now Bravo TV’s Around the World in 80 Plates, Curtis Stone is one hot—and entertaining--chef. But in spite of all the celebrity, Curtis
remains just as friendly and down-to-earth in person as he is on screen. Curtis wins over everyone he meets with his energetic, infectious Aussie spirit and unvarnished cooking know-how.
This Spring we met Curtis at the International Housewares Show where he launched his own line of cookware and tableware called Kitchen Solutions. When you see the unique
and problem-solving products features, it’s clear that Curtis took active part in creating and designing the cookware to make home cooking easier and more fun.
When we asked Curtis to pick out his very favorite product from the line, here was his answer:
“The Workbench is my favorite because it makes preparation easy and saves so much time in the kitchen! When I
designed this board, I created a large surface area made of Australian Ash so that the bench top was durable and beautiful. Then I added three individual measuring cups and a large drawer for waste. Now I can't imagine how I prepped without it!”
“I can chop all my ingredients for several meals in one sitting. The three individual measuring cups hold a variety of ingredients that I can use right away or throw
in the refrigerator to use later. I typically use the large drawer for waste for peelings, but it also serves as a great-sized container for larger cuts, such as potatoes.”
To keep the Workbench in top condition, Curtis says to wash it with a warm soapy soft scrubber and dry immediately. He recommends storing it in a clean, dry area so
that air can circulate around it.
Details: The Workbench Cutting Board is an extra large (22x14-inch), multipurpose surface made from Victorian Ash that incorporates
food storage and waste disposal drawers all in one unit. Three stainless-steel built-in bowls can house up to 1 cup of cut ingredients each. A stainless waste disposal drawer is waterproof and disposes of scrapes easily and hygienically. Also includes a stainless
steel “Pick Up” Scoop, for conveniently moving food to and fro. Retails for $300 at curtisstone.com/KitchenProducts.
More about Curtis Stone:
Born in Melbourne, Australia, Curtis’s passion for food was inspired as a boy by his mother’s baking and his grandmother’s famous fudge. Mid-way through business school
he left to don his first apron at the Savoy Hotel in Melbourne and later honed his skills in London under legendary three-star Michelin genius
Marco Pierre White at Café Royal, Mirabelle, and the revered Quo Vadis.
Curtis’ philosophy is to inspire home cooks to cook as Mother Nature intended—buy local, seasonal and organic ingredients, keep recipes simple, and allow the food to
speak for itself. As he loves to point out, "When you walk down the street and someone comes up and says, ‘You know what? We never used to cook fish in our house. Since we’ve tried that salmon recipe we have it once a week.’ The feeling that gives you is worth
a million other things."
Barbeque Chicken Quesadillas
For food-safety's sake, chop the cilantro and jalapeno on the cutting board first, then shred the chicken.
4 ten-inch-diameter flour tortillas
2 cups (about 8 ounces) coarsely shredded roasted chicken
2 cups (about 6 ounces) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 jalapeno, finely chopped
1/4 cup barbeque sauce
- Preheat oven to 250 degrees F.
- Arrange the tortillas on a work surface.
Divide the chicken, cheese, cilantro, and jalapeno among the tortillas, scattering the ingredients over half of each tortilla.
- Sprinkle with salt and drizzle a tablespoon of barbecue sauce over each.
- Fold the uncovered half of each tortilla over the filling to form a half moon shape.
- Heat a large flat griddle pan over medium heat.
- Place 2 quesadillas on the griddle.
- Cook for about 3 minutes on each side, or until the tortillas are crisp and golden and the cheese has melted.
- Transfer the quesadillas to a baking sheet and keep them warm in the oven.
- Repeat with the remaining 2 quesadillas.
- Cut the quesadillas into wedges and serve.