sunday, march 8, 2015 parade.com let’s nmar 08, 2015 · and the papas’ “california...

S U N DAY, M A R C H 8, 2 0 1 5 | PA RA D E .CO M

5 RECIPES

FROM THE

CELEBRITY CHEF

WHO COOKS

GOODNESS &

GOOD TIMES

INTO EVERY MEAL

fUnLET’S

MAKE

DINNER

AGAIN!

CURTIS

STONE

© PARADE Publications 2015. All rights reserved.

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Grammy Award-winning jazz pianist and singer Diana Krall, 50, is on an

international tour supporting Wallflower, her latest album. It features her

reinterpretations of classic pop songs, including the Eagles’ “Desperado,” the Mamas

and the Papas’ “California Dreamin’” and 10cc’s “I’m Not in Love.”

You named the album after a Bob Dylan song. “It’s a beautiful, simple song that just hits me with the truth and beauty of it.”

You included “If I Take You Home Tonight,” an unreleased composition by Paul McCartney. Did he give you any input? “I was the musical director and played piano on Paul’s album Kisses on the Bottom. ‘If I Take You Home Tonight’ didn’t make it on the record. I really loved it and I couldn’t get it out of my head, so I asked Paul if it would be OK if I did it. Apparently he likes it because he tweeted about it.”

What are the highs and lows of touring? “The high point is being together with my friends, laughing and playing music on stage, because once we get on stage, it’s just our party. The low point is trying to find time to do laundry.”

What do you do when you’re not making music? “I love to be with my children [8-year-old twin boys] and my husband [musician Elvis Costello], just the four of us. Recently, we went to the New York City Ballet, had an early supper and just sat around the table and talked and laughed. That’s my idea of a perfect day.”

Q: What does award-winning crime-fiction author Michael Connelly think about the casting of his creation—Detective Harry Bosch—in the Amazon Prime online series Bosch?

—Jerry P., Omaha, Neb.

A: Connelly, 58, didn’t put a lot of description into his 19 books about the fictitious homicide investigator. But he feels actor Titus Welliver—who’s been in dozens of movies and TV shows—certainly embodies his creation. “The minute he walked out after the audition,” says Connelly, “everyone agreed he was Harry.” Titus Welliver

2 | MARCH 8, 2015

What is Jason Isaacsfrom the HarryPotter movies doing now? He was such a good villain.

—Phillipa C., Boston

A: The actor, who was so deliciously evil as Lucius Malfoy in the Potter films, plays FBI agent Peter Connelly in Dig, a Da Vinci Code-like murder-mystery drama that airs Thursday nights on the USA Network. “I never think of roles as villains or heroes,” Isaacs, 51, says. “Peter is having a hard time struggling with stuff from his past as he delves into ancient and deep-rooted secret conspiracies.”

WALTER SCOTT ASKS ...

DIANAKRALL

Email your questions for Walter Scott to [email protected]

2. She took lessons to be able to do the majority of her own horseback riding in Cinderella.

3. She is only seven years younger than the actress, Hayley Atwell (Captain America’s love interest in the Avengersmovies), who portrays her mother in Cinderella.

4. Growing up, she was infatuated with Disney princesses. Belle from Beauty and the Beast was her favorite.

5. She’s dating former Doctor Who star Matt Smith, who’s also

her co-star in Pride and Prejudice and Zombies.

Krall’s new CD features a tune from Paul

McCartney (lower left).

From ‘Abbey’ to PalaceDownton Abbey actress LILY JAMES, 25, stars in the title role in Disney’s Cinderella, in theaters March 13, and in Pride and Prejudice andZombies later this year. Here are five things you might not know about the British actress.

1. She wears a blonde, curly wig to play Lady Rose Aldridge (nee MacClare) on Downton.


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4 | MARCH 8, 2015

Parade

Matador

1983Lace fingerless gloves flew off

the shelves when Madonna stepped

onto the scene with a hyper-

accessorized punk-rock ensemble.

1984“Madge” went Marilyn during

her “Material Girl” phase.

1990 Who can forget her Jean-Paul Gaultier

cone bra corset during the Blond

Ambition tour?

1998A new baby and

a new religion (Kabbalah) had her

showing off her spiritual side.

2000 She donned a

cowboy hat in the new millennium.

2005The Queen of Pop went retro with a

Farrah Fawcett ’do.

2014 She and her son

sported canes and top hats at the

Grammys.

Who’s that girl? She’s the queen of reinvention.

Madonna’s sexy bull�ghter look for her 13th

album, Rebel Heart, released March 6, is

the latest in a spectrum of fashion choices

that have been tantalizing—and sometimes

shocking—fans for decades.

Madonna the

That’s a LotOf Thin Mints!March 12 marks the 103rd anniversary of the Girl Scouts. That’s the date in 1912 when Juliette Gordon Low officially registered the Girl Scouts Organization’s inaugural 18 members in Savannah, Ga. Since then, more than 59 million American women have donned the iconic green sash, including Taylor Swift, Reese Witherspoon, Venus Williams, Dorothy Hamill, Condoleezza Rice and Katie Couric (above).

It’s Time to Spring ForwardHere are some fun facts to help make up for losing an hour of sleep tonight for Daylight Saving Time (DST).

1. Arizona and Hawaii are the only U.S. states that don’t participate in Daylight Saving Time.

2. In the movie National Treasure, DST factors in finding clues that lead Nicholas Cage’s character to the Templar Treasure.

3. DST was extended in 2005 by four weeks, to the length it is today, under a law signed by Pres. George Bush.

4. Remember, it’s singular, not plural: Daylight Saving—not Savings—Time. MA

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Happy International Women’s DayFirst observed in 1909, today the March 8 holiday celebrates women’s social, economic and political achievements around the globe while calling for greater equality. Check internationalwomensday.com for more information, including a schedule of events worldwide.

“I raise up my

voice—not so

that I can shout,

but so that those

without a voice

can be heard.”

—Teen activist and 2014

Nobel Peace Prize winner

Malala Yousafzai

Breaking Bread And you think getting your family together for a meal is tough! The Travel Channel’s new series Breaking Borders follows award-winning journalist Mariana van Zeller and acclaimed chef Michael Voltaggio as they travel into conlict zones around the world to gather people for conversations and meals. The March 15 premiere episode brings Palestinians and Israeli settlers living in the West Bank to the dinner table.

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HealthyStay

6 | MARCH 8, 2015

Carrying around a few extra pounds? hat could mean you’re low on nutrients. In fact, 40 percent of overweight American adults are deicient in vitamin A, C, D and E, calcium

and magnesium, compared to average-weight adults, according to a re-cent study in the Journal of the American College of Nutrition. Why are heavier Americans taking a nutrient hit? It likely boils down to diet, says Bonnie Taub-Dix, RDN, author of Read It Before You Eat It. “Foods that are high in calories aren’t necessarily high in vitamins.”

A multivitamin can help ofset deiciencies or, to break the high-cal, low-nutrient cycle, “ill your plate with veggies and fruit and balance it with a protein,” Taub-Dix says. Here, from Carolyn Dean, MD, ND, foods that deliver nutrient power:

VITAMIN A—Aids bone growth, helps organs function and preserves vision. Find it in: Meat, ish, dairy products and veggies. Eat three cups of dark leafy greens and two cups of orange veggies each week.

VITAMIN C—Important for collagen production (which helps keep skin resilient), vitamin C is a must-have for all the membranes in the body, from your heart to your adrenal glands (which help control blood pressure and how your body reacts to stress). C has been shown to shorten the duration of a cold if taken before the onset of symptoms. Find it in: Citrus fruits, sweet potatoes and cantaloupe.

VITAMIN D—Assists in calcium absorption and aids bone growth. It may help keep colds from worsening. Find it in: Sunlight, fortiied milk, OJ, mushrooms and fatty ish, like salmon, trout and tuna.

VITAMIN E—Fights of invading bacteria and viruses, and helps widen blood vessels and keep blood from clotting within them, which may help prevent hardening of the arteries. Find it in: Almonds, sunlower seeds, Swiss chard, avocado, peanuts and leafy green veggies.

CALCIUM—Helps the body do everything from building bone to clot-ting blood. Find it in: Milk, yogurt, cheese, kale, broccoli, canned sar-dines, salmon, fortiied cereals and fruit juices.

MAGNESIUM—Necessary for more than 300 chemical reactions in the body, magnesium is key for helping the heart muscle function better, protecting blood vessels and, according to two recent studies, it may also help reduce the risk of developing diabetes. Find it in: Legumes, whole grains, edamame, dark chocolate and veggies such as broccoli and squash. —Lambeth Hochwald

Smart FoodGive your body a boost with these nutrient-rich choices.


*Walgreens will donate 1% of participating products’ retail sales made 5/23/14-12/31/17 to Vitamin Angels.

When you buy vitamins or supplements at

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8 | MARCH 8, 2015

LET’S MAKE

DINNER

AGAIN!

fUn

MBonus Recipe: Visit Parade.com/lamb

for Curtis Stone’s Herb-Crusted

Rack of Lamb with Fennel.

IS ALL ABOUT GREAT FLAVORS

AND GOOD TIMES. THE

CELEBRITY CHEF SERVES UP

SIMPLE SUPPERS YOU’LL LOVE,

FROM JUICY PORK BURGERS TO

A STANDOUT MAIN-DISH SALAD.

By Alison Ashton

Cover and feature photography by Ray Kachatorian

curtis stone



e sure have a love-hate relationship with din-ner in this country.

On the one hand, home-cooked meals are credited with everything from keeping our waistlines trim to helping kids do better in school. On the other, we run up against the challenges of actually cooking supper, namely too little time, tight budgets and the biggest hurdle of all: pleasing everyone at the table.

It’s enough to make you give up and order a pizza!

Chef Curtis Stone heard all that and more when he was writing his latest book, Good Food, Good Life: 130 Simple Reci-pes You’ll Love to Make and Eat (Ballantine Books, 2015). “I did a lot of research, asking every-one I met, and the overarching thing people said is, ‘I don’t have time for it,’ ” says Stone, 39, an Australian transplant who hosts Top Chef Masters, Kitchen Inferno and other food TV shows.

“But then you dig a little deeper—‘What is it you have time for, then? What are you

M

Both my mum and

my granny were

huge influences

on me as a kid.

I still have really

fond memories of

time around the

dinner table.

“

”

MARCH 8, 2015 | 9


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10 | MARCH 8, 2015

Roasted Beet and Quinoa Salad

with Goat Cheese, Fennel and Pecans

Quinoa, a protein-rich, fast-cooking whole grain, anchors this main-dish salad. You can substitute brown rice or bulgur. The salad also high-lights crunchy, licorice-y fennel, a relative of parsley and celery that’s at its peak right now (it’s this month’s featured ingredi-ent at Stone’s restaurant).

SERVES: 6 • PREP TIME: 15 minutes • COOK TIME: 1 hour MAKE-AHEAD: The beets and quinoa can be cooked up to 1 day ahead, covered separately, and refrigerated.

BEETS AND QUINOA

2 lbs small beets (about 2 inches in diameter), scrubbed and trimmed

2 Tbsp olive oil Kosher salt and freshly ground black pepper1 cup red quinoa, rinsed

SALAD AND VINAIGRETTE

3 Tbsp champagne vinegar 3 Tbsp finely chopped

shallots 3 Tbsp olive oil 1 Tbsp chopped fresh

tarragon Kosher salt and freshly

ground black pepper 4 cups (not packed) baby

arugula 1 fennel bulb, trimmed,

cored and shaved on a vegetable slicer or

mandoline ½ cup pecans, toasted and

very coarsely broken 4 oz soft goat cheese

1. To roast the beets, preheat the oven to 350°F.

2. Place the beets in a roasting pan or baking dish, rub them with 1 Tbsp of the oil and sprinkle with salt and pepper. Cover the pan tightly with foil and roast the beets for about 1 hour, or until they are just tender. Cool slightly.

3. Meanwhile, to cook the quinoa, heat the remaining table-spoon of oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for about 3 minutes, or until the quinoa is toasted. Add 1 cups water and bring to a boil. Cover the pan, reduce the heat to medium-low and simmer for about 20 minutes or until the quinoa has absorbed the liquid and is tender. Turn off the heat, uncover the pan and cool completely.

4. When the beets are cool enough to handle, using a towel, rub off the skin. Cut each beet into 6 wedges and place in a medium bowl.

5. To make the vinaigrette, in a small bowl, whisk the vinegar, shallots, oil, and tarragon to blend. Season the vinaigrette to taste with salt and pepper. Add 3 Tbsp of the vinaigrette to the cooked beets and toss to coat. Let stand for 30 minutes.

6. In a large bowl, toss the arugula and fennel with enough of the vinaigrette to coat lightly. Season with salt.

7. Mound the quinoa on a platter. Top with the arugula and fennel and then with the beets. Scatter the pecans over the salad and crumble the cheese over it. Drizzle with the remain-ing vinaigrette and serve immediately.

doing instead of cooking dinner and sitting down and eating with your family?’—and it’s usually stuff that’s not important, like watching television.”

�at’s right, the man we know best as the ringmaster of fierce cooking-competition shows is asking us to turn off the TV, head into the kitchen and spend time with those we love. In Good Food, Stone is on a mission to help Americans transform supper from a burdensome chore into a welcome nightly ritual.

“�rough tasty, well-cooked food prepared with fresh, quality and seasonal produce, you can have an incredible life,” he promises.

And it’s not just about the food. “Whilst dinner doesn’t feel to a lot of people like an important part of your day, it really can be,” says Stone. “It can be a beautiful thing when you’re spending time with those special people, whether it’s in the kitchen, or setting the dinner table or doing the dishes.

“�ey’re real moments when you get to connect and to talk to one another and find out what’s going on with everyone in the house.”

IT’S A FAMILY AFFAIR

In his new book, Stone shares favorite recipes that he cooks for his own family at home in Los Angeles, including his wife, actress Lindsay Price (pictured below), ¼3

2


3-year-old son Hudson and new baby boy Emerson (“though Lindsay’s in charge of his food for now,” he says). Hudson serves as Stone’s trusty sous chef, helping his dad harvest carrots from the family garden, prep vegetables for roasting and mix batter.

Cooking and enjoying mealtimes is a family tradi-tion Stone is eager to pass on to his children. “Both my mum and my granny were huge influences on me as a kid,” says Stone, whose Bev-erly Hills, Calif., restaurant, Maude (which made Travel & Leisure’s list of best new restaurants in the world), is named after his grandmother. “I adored that time as a young kid, and I still have really fond memories of time around the dinner table.”

Involving even the young-est family members in meal preparation helps everyone feel more invested in—and likely to eat—the food on the table. “When Hudson and I make scrambled eggs together, I’ll say to him, ‘Tell mummy what you put in the eggs,’” Stone says. “So he’ll explain what he put in there, and he has real ownership of his dish. He watches his mum, hoping she likes what he’s made. When it puts a big smile on her face, he feels that pride that we all have if we can do that for someone else.”

GLOBAL INFLUENCES

Good Food is filled with bright, global flavors that reflect the influence of Stone’s upbring-ing in Melbourne, where

MARCH 8, 2015 | 11

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12 | march 8, 2015

Middle Eastern falafels are as common as English crumpets. “It’s a very multicultural place,” he says. “I think we have the biggest Greek population outside of Athens, and a huge Italian population, plus Lebanese and Southeast Asian.”

His recipes are also influenced by his time in Britain—“where curry is the national dish”—when he worked for the legendary chef Marco Pierre White. And when he settled in Southern California, he jumped into the local culinary melting pot, which pops with flavors from Mexico to Korea.

But while Stone is an internationally renowned chef and TV host, he’s also a busy working parent who’s the family cook. “Sometimes you don’t have the time or bandwidth to get out 20 ingredients and start cooking away,” he admits. “You want clean-up to be pretty simple as well—you don’t want to cook with every pot in the house, so keeping it really simple is the answer.” Meals that are simple, satisfying, and full of family-friendly flavor—that’s just how Curtis Stone rolls, and it’s just what we need to make dinner fun again.

Pork Burger with Spicy Ginger Pickles

“You’re not gonna ind this hawai-ian-style burger on any drive-thru menu,” Stone promises. Once you try Stone’s kimchi mayo (made from the Korean condiment), you’ll want it on everything!

SERVES: 4 • PREP TIME: 15 min-utes • COOK TIME: 10 minutes • MAKE-AHEAD: The burger patties can be formed up to 4 hours ahead, covered and refrigerated.

2 scallions, trimmed and thinly sliced1¾-inch piece fresh ginger, peeled and grated1 garlic clove, inely chopped Pinch of red pepper lakes1 tsp toasted sesame oil1 lb freshly ground pork (not lean)¼ cup packed light brown sugar¼ cup soy sauce cup kimchi, drained and inely chopped cup mayonnaise Kosher salt4 hamburger buns, split1 Tbsp canola oil Spicy Ginger Pickles (recipe, right)1 cup (not packed) cilantro sprigs

1. Prepare a grill for medium-high heat. Or heat a large skillet over medium-high heat with 1 Tbsp vegetable oil until it shimmers.

2. In a medium bowl, mix the scallions, ginger, garlic, red pepper lakes and sesame oil.

3. In a large bowl, mix the pork with 2 Tbsp of ginger-garlic mixture. Form into 4 patties.

4. Whisk the brown sugar and soy sauce into the remaining ginger-garlic mixture; set aside. In a small bowl, mix the kimchi and mayo. Season to taste with salt and set aside.

5. Grill the patties (or cook in skillet) until the irst side shows grill marks (or is browned), 3 to 4 minutes. Turn over the patties, brush with the soy sauce mixture, and grill or brown until the patties are cooked through but still juicy, another 3 to 4 minutes.

6. meanwhile, toast the buns or lightly oil the cut sides and grill until grill marks have formed.

7. Spread the kimchi mayo over the bun bottoms. Top with the patties, then brush on more soy sauce mixture. Divide the pickles among the burgers and top with the cilantro sprigs. cover with the bun tops and serve.

Spicy Ginger Pickles

add heat to your cucumbers by pick-ling them with jalapeño and ginger. These pickles taste great in burgers and sandwiches or inely diced and folded into potato salad. MAKES: about 3 cups • MAKE-AHEAD: They’ll keep for up to 2 weeks, stored airtight in the refrigerator.

1½ cups rice vinegar 1½ cups water ¼ cup sugar 4 tsp kosher salt ½ English (hothouse) cucumber, thinly sliced 1 small white onion, thinly sliced into rounds 1 jalapeño pepper, thinly sliced 2 tsp inely chopped peeled fresh ginger

1. In a small saucepan, combine the vinegar, water, sugar and salt and bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

2. In a medium nonreactive (glass, stainless steel or ceramic) bowl, combine the cucumber, onion, jalapeño and ginger. Pour the vinegar mixture over the cucumber mixture and gently press to help submerge it. as the mixture cools, the vegetables will soften and become completely submerged. refrigerate, uncovered, for at least 1 hour, or until completely cool, before serving.

TIP 1 FOR EASY-PEASY MEALS

Stock UpNothing adds to dinnertime stress like a bare cupboard, but a well-stocked kitchen turns

you into a supper superstar, Stone says.

Keep some basic components on hand— pasta, condiments, olives, fresh and aged cheeses, canned tomatoes, lemons, garlic and the like—and you can pull together a

great dinner on the fly anytime.


Branch Out“I think people fall into the trap of, ‘Well, I’ve

cooked this before and I had some success with it, so I’m going to cook the exact same thing again,’” says Stone. “People are nervous to branch outside

the dishes that they know.”

Cookbooks are a good way to mix it up, Stone says with a wink. His own recipes for home-

cooked dinner fare will expand your horizons, and are meant to be prepared and shared

with family and good mates.

¼3¼3

02182015151126


Manchego Crackers

These easy cheesy crackers use manchego, a irm, sweet, nutty Spanish sheep’s-milk cheese that you can ind in many supermar-kets and any cheese shop. Fleur de sel is a type of large-grain

inishing salt that lends crunch.

MAKES: about 36 3 x 2-inch crackers • PREP TIME: 10 min-utes • COOK TIME: 15 minutes • MAKE-AHEAD: The crackers will keep for up to 3 days, stored airtight at room temperature.

¾ cup all-purpose lour 1½ cups inely grated

Manchego cheese (about 3½ oz

¼ tsp baking powder ¼ tsp kosher salt ¼ cup water 2 Tbsp plus 2 tsp extra-virgin olive oil ½ tsp leur de sel

1. Preheat the oven to 375°F.

2. In a food processor, combine

the lour, 1 cup of the cheese, the

baking powder and the kosher

salt and process to blend. Add

the water and 2 Tbsp of the oil

and pulse until a moist, crumbly

dough forms.

3. Roll out the dough very thin on

the back of a 17 x 11-inch baking

sheet so it completely covers

the baking sheet. Using a fork,

prick the dough all over. Rub the

remaining 2 tsp oil over the dough

and then sprinkle the remaining

½ cup cheese and the leur de sel

over it.

4. Bake for about 15 minutes, or until the cracker is a pale golden color. Cool completely on the bak-ing sheet, then break into pieces.

MARCH 8, 2015 | 13


Eat in Season

“When things are in season, they taste the best,” says Stone. Going seasonal makes it easy to change up your go-to

dishes. Toss pasta with sausage and broc-coli rabe in winter; come summer, pair it

with fresh tomatoes, basil and mozzarella.


H PE

ADDICTION IS HOPELESS WITHOUT YOUShare your story of recovery or message of hope with someone who needs

to hear it. Visit drugfree.org and join the “Stories of Hope” community.

©The Partnership for a Drug-Free America, Inc.


March 8, 2015 | 14

Roasted Romanesco and Carrots with Tarragon Sauce

If you can’t ind romanesco (often available at farmers’ markets and

in some stores), use caulilower.

SERVES: 4 • PREP TIME: 20 min-utes • COOK TIME: 25 minutes

12 oz medium carrots, peeled, trimmed and halved lengthwise

12 oz romanesco or caulilower (about 1 small head), separated into 2-inch lorets (with 1-inch-long stems)

6 small shallots, peeled and halved

¼ cup olive oil Kosher salt and freshly

ground black pepper 2½ inch-thick slices ciabatta

bread, crusts removed ¼ cup red wine vinegar ½ cup extra-virgin olive oil cup inely chopped fresh tarragon 2 Tbsp inely chopped fresh lat-leaf parsley 1 garlic clove, inely chopped

1. Place a large heavy baking

sheet on the oven’s center rack.

Preheat to 425°F.

2. In a large bowl, toss the carrots,

romanesco and shallots with the

olive oil to coat. Season with salt

and pepper. Spread the vegetables

on the preheated baking sheet and

roast, stirring occasionally, for

about 25 minutes, or until tender

and deeply browned all over.

3. For the tarragon sauce, pour

vinegar over the bread in a small

bowl and soak for 5 minutes.

4. Squeeze the bread and discard

the excess vinegar, then return

the bread to the bowl and break it

up as inely as possible. add the

extra-virgin olive oil, tarragon,

parsley and garlic, and stir to

combine. Season to taste with salt.

5. Transfer the roasted vegetables to a platter. Drizzle the tarragon sauce over and serve immediately.

¼3


For more safety tips visit SmokeyBear.com


Ask MarilynBy Marilyn vos Savant

March 8, 2015 | 15

I know that people can

be allergic to airborne

matter, but is it possible

to be allergic to a smell

like cookies, or a sound

like a whistle?

—Jonathon A., Atlanta, Ga.

Yes, scents may contain al-lergens and cause excessive immune system responses the way some foods and drugs do. Many people are allergic to the aromas of substances such as cinna-mon, clove and nutmeg oils. This is like a susceptible person entering a room and encountering “Eau de Dog-gy.” he or she doesn’t need to touch the animal to have a reaction. In addition, people are often hypersensitive to synthetic ingredients that are common in perfume, air fresheners, etc., and in fra-grances that are added to everything from body lotion to carpet cleaners. Extend-ing the deinition of allergy to include hypersensitivity, one can also be “allergic” to certain sounds. The condi-tion is called hyperacusis, and sufferers may be driven to wear earplugs when away from home to avoid the pain-ful and disorienting intrusion of everyday sounds (a hiss-ing cappuccino machine or squeaky brakes on a bus) that the rest of us don’t notice much.

Visit Parade.com and click on “Ask Marilyn” to see Marilyn’s explanation of her answer to the salary-and-raise puzzle

(Jan. 25, 2015).

02182015151213

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sunday, march 8, 2015 parade.com let’s nmar 08, 2015 · and the papas’ “california...

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