PAMPERED CHEF RECIPES
STONE BAR PAN SHARED BY TERRI TYLER INDEPENDENT CONSULTANT
Roasted Carrots with Pistachios SERVINGS: 6
PREPPING TIME: 10 MIN
COOKING TIME: 20 MIN
Ingredients
Directions
2 small bunches carrots, any color, with their tops (about 1½ lbs./700 g)
1. Place the Stone Bar Pan in the oven and preheat to 425°F (220°C). 2. Remove the tops from the carrots, saving some for serving, and scrub them clean. Cut at an angle into 2–3" (5–7.5-cm) pieces. For thicker carrots, cut in half lengthwise. 3. Toss the carrots with 1 tbsp (15 mL) of the oil, cumin, and ¼ tsp (1 mL) of the salt in a large bowl. Carefully remove the pan from the oven and add the carrots in a single layer. 4. Bake for 10 minutes; add the chickpeas to the pan and stir. Bake until the carrots are browned and tender when pierced with a fork, 8–10 more minutes. 5. Whisk the vinegar, honey, remaining oil, and remaining salt in a small bowl to make a vinaigrette. Process the pistachios, mint, and 3 tbsp (45 mL) of the vinaigrette in the Manual Food Processor until the pistachios and mint are coarsely chopped. 6. When the carrots are cooked, remove the pan from the oven and immediately pour on the remaining vinaigrette, stirring to coat. 7. To serve, place the carrots on a platter and top with the pistachio mixture, extra mint, and carrot tops, if you’d like.
3 tbsp (45 mL) olive oil, divided ½ tsp (2 mL) cumin ½ tsp (2 mL) salt, divided ½ cup (125 mL) chickpeas, drained and rinsed 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) honey ⅓ cup (75 mL) shelled pistachios ¼ cup (60 mL) loosely packed fresh mint, plus more for serving
COOK'S TIPS:
Young spring carrots have a thinner skin and don’t need to be peeled. A green scrub pad and cold water is all you need.
Veggie & Ricotta Flatbread SERVINGS: 16
PREPPING TIME: 20 MIN
COOKING TIME: 10 MIN
Ingredients
Directions
2 pkgs (8 oz./235 g each) refrigerated crescent roll dough
1. Preheat the oven to 425°F (220°C). Cover the bottom of the Stone Bar Pan with the dough. Use your fingers to seal the perforations and press the dough up the sides. Fold the extra dough over the sides to form a border. Bake until light golden brown, 6–8 minutes. 2. Meanwhile, slice the carrot using the No. 1 thickness of the Rapid-Prep Mandoline. Place 2 bell pepper quarters on top of one another and place them into the chute of the Rapid-Prep Mandoline with the tapered part facing the blade. Slice on the No. 3 thickness. In a medium bowl, toss the vegetables with the olive oil and salt. 3. Combine the ricotta, rub, and egg, and mix until smooth. Spread the mixture inside the border of the dough. Place the vegetables onto the ricotta mixture in an even layer. 4. Bake until the edges are deep golden brown, about 8–10 minutes. Remove the pan from the oven and let it stand for 5 minutes to let the filling set. 5. Combine the honey and cayenne pepper in a small microwave-safe bowl and microwave for 10 seconds. Drizzle the flatbread with the honey mixture. Sprinkle with black pepper and parsley or green carrots tops (see cook’s tip).
1 large carrot, peeled 1 red bell pepper, seeded and cut into quarters 1 tsp (5mL) olive oil ¼ tsp (1mL) salt 1 cup (250 mL) whole milk ricotta cheese 1½ tsp (7 mL) Garlic &Herb Rub 1 egg 2 tsp (10m mL) honey ⅛ tsp (0.5 mL) cayenne pepper Black pepper Optional: 1 tsp (5 mL) chopped parsley
COOK'S TIPS:
If you buy carrots with green tops, don’t let them go to waste! Finely chop the carrot greens and use them to garnish the flatbread instead of using parsley.
Pan-Roasted Chicken & Vegetables SERVINGS: 4
Ingredients 2 large unpeeled baking potatoes, cut into 1/4-in. (6mm) slices 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-in. (2.5cm) pieces 1 medium red onion, cut into wedges 4 tbsp (60 mL) olive oil, divided 2 garlic cloves, pressed 1 tsp (5 mL) crushed dried rosemary, divided 1/2 tsp (2 mL) plus 1/8 tsp (0.5 mL) salt, divided 1/8 tsp (0.5 mL) ground black pepper 1 egg 1/2 cup (125 mL) seasoned dry bread crumbs 4 boneless, skinless chicken breast halves (about 1 1/2 lbs/540 g)
Directions 1. Preheat oven to 425°F (220°C). Cut potato slices crosswise in half. Place vegetables into large bowl; toss with 2 tbsp (30 mL) of the oil, garlic, 1/2 tsp (2 mL) of the rosemary, 1/2 tsp (2 mL) of the salt and black pepper; mix well. Arrange vegetables around sides of Large Bar Pan or Shallow Baker, leaving center open. 2. Lightly beat egg in one Coating Tray. Combine bread crumbs, remaining rosemary and salt in another Coating Tray. Add remaining oil to crumb mixture; mix well. Dip chicken into egg and then into crumb mixture, coating completely. Place chicken in center of bar pan. Bake 22-25 minutes or until chicken is no longer pink in center.
Kentucky Hot Browns SERVINGS: 6
PREPPING TIME: 5 MIN
Directions
Ingredients Mornay Sauce 2 tbsp (30 mL) unsalted butter 1½ tbsp (22 mL) all-purpose flour 1 cup (250 mL) milk 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided 4 oz. (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL) ⅛ tsp (0.5 mL) black pepper
Sandwich 6 slices toasted sandwich bread ½ lb. (250 g) sliced deli turkey or leftover turkey 2 Roma tomatoes, sliced 12 slices fully cooked bacon
COOKING TIME: 15 MIN
1. Set the oven to broil and position the rack at least 5" (13 cm) away from the heat. 2. For the Mornay sauce, make a roux by melting the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Add the milk and cook until thickened, about 2–4 minutes; continue whisking. Add ¼ cup (60 mL) of the Parmesan, white cheddar, and black pepper. Whisk until combined; remove from the heat. 3. Place the toasted bread on the Stone Bar Pan. Evenly divide the turkey on the bread and top with 2 slices of tomato. Season with salt and pepper. 4. Evenly pour the Mornay sauce onto each sandwich and place 2 slices of bacon crosswise on top. Broil until the bacon is crisp, about 1–2 minutes (see cook’s tips). 5. Top each hot brown with paprika, the remaining Parmesan, and parsley.
Salt and pepper ⅛ tsp (0.5 mL) paprika 1 tbsp (15 mL) finely chopped parsley COOK'S TIPS: Broiling adds crispiness and melts the sauce into the bread for overall deliciousness. You won’t get the same results without broiling, so don’t skip that step! Just make sure your pan is broiler-safe. You can easily make the Mornay sauce in the Deluxe Cooking Blender. Cook the milk on SAUCE. Meanwhile, make a roux by combining the flour and butter in a small microwave-safe bowl and microwaving for 1½ minutes, stirring every 30 seconds. When prompted to “Add”, add the roux and press the wheel. When time’s up, press CANCEL, add the cheeses and black pepper, and press PULSE until combined.
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