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Food Diaries: Chef Curtis Stone

By Linda Childers
Posted On Jul 28, 2016
Food Diaries: Chef Curtis Stone

Chef Curtis Stone incorporates local, seasonal, and organic ingredients into his meals to maintain good health and maximize flavor.

BY Linda Childers PHOTOGRAPH by Quentin Bacon

A native of Melbourne, Australia, Curtis Stone, 40, is a renowned chef, co-host of Bravo’s Top Chef Masters, and the author of several cookbooks including the exceptional What’s for Dinner?: Delicious Recipes for a Busy Life (Ballantine Books, 2013). A few years ago, Stone opened his very first restaurant, Maude, in Beverly Hills, California.

Breakfast

Potato and Bacon Frittata
– 5 slices bacon, cut into
– 1/ 3-inch pieces
– 1 small yellow onion, finely chopped
– 1 red bell pepper, cored, seeded, and cut into ½-inch pieces
– 2 scallions (white and green parts), sliced into 1/ 3-inch pieces
– 2 garlic cloves, finely chopped
– 1 tsp chopped fresh thyme
– 2 (7-ounce) medium baking potatoes, such as russets, peeled
– 12 large eggs
– 1 tsp kosher salt
– ¾ tsp sweet smoked paprika
“I start each day making fresh juice with my son, Hudson, who is 2. He loves to sit in the sink and push the plunger on the juicer,
and he laughs at the sound it makes. We use fresh, seasonal fruits and vegetables that we either grow in our garden or buy at the local farmer’s market. I always throw in celery or spinach or a carrot to make sure it’s extra healthy. After we make our juice, I’ll usually make oatmeal, a frittata, or French toast for breakfast and enjoy a cup of coffee.”

Lunch

Salad of Heirloom Tomatoes and Mozzarella
– 6 ripe heirloom tomatoes, coarsely cubed
– 2 tbsp aged balsamic vinegar
– ½ cup torn basil leaves
– 2 tbsp extra virgin olive oil
– Salt and freshly ground pepper to taste
– 12 oz fresh buffalo mozzarella cheese
“My grandmother, Maude, was the first person to introduce me to cooking. I can still remember standing in her kitchen and watching her prepare my lunch. These days, since I’m typically working at lunchtime, I’ll eat whatever dish I’m preparing in the test kitchen. Otherwise, I’ll prepare a salad at home.”

Snacks

Carrot sticks and dip, Fresh fruit, Homemade soup

Dinner

Stir-Fried Bok Choy with Carrots and Ginger
– 2 tbsp extra virgin olive oil
– 1 tbsp minced garlic
– 1 tbsp minced and peeled fresh ginger
– 4 bok choy, cut crosswise into 1-inch ribbons
– 2 carrots, peeled and shaved into ribbons
– Salt and freshly ground black pepper to taste
“I make it a priority to have dinner with my wife [actress Lindsay Price] and my son. When I was a child, my mom made dinner fun by playing a game, asking my brother and me to tell her the best and worst things that happened that day. It’s a tradition I hope to continue with my own family.”