In 2014, after years of working for renowned chefs around Australia and the UK, and producing 140 episodes of the international smash hit show Take Home Chef, Curtis Stone took the leap and opened his first restaurant in Los Angeles — a world away from his native Melbourne. Maude, named after his paternal grandmother, was a celebration of seasonal California ingredients and an homage to her cooking, which he so fondly remembered from childhood. Food & Wine shared these recipes in the March issue that year, and you can see for yourself why her Rosemary Roasted Lamb, Chicken and Leek Pie, Duck Ragù with Pappardelle, and other dishes inspired his culinary career to this day.
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Chicken and Leek Pie
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Props by Breanna Ghazali / Prop Styling by Joseph Wanek
Premade puff pastry dough from the store is ideal for topping Curtis Stone’s meld of sweet leeks, fresh tarragon, and creamy chicken in this company-worthy (but also simply excellent on a weeknight) version of a classic pot pie.
Pan-Seared Halibut with Braised Swiss Chard
Curtis Stone is an avid gardener, and loves to simply braise freshly picked chard with bacon to accompany a meaty, pan-seared halibut. A last-minute drizzle of brown butter seals the deal.
Roast Leg of Lamb with Rosemary
Curtis Stone is fond of saying that his granny Maude’s roasts were “fit for royalty.” In his homage, he starts the lamb at room temperature and roasts it slowly with heavenly smelling rosemary and garlic, serving it all with an easy pan sauce.
Pappardelle with Duck Ragù
Don’t fuss over cooking a whole duck — unless you want to. Duck legs meet shallots, carrot, celery, prosciutto, rosemary, thyme, and garlic in a casserole pan, and dry white wine and powdered porcini mushrooms bring in the umami boom. A dollop of ricotta and pecorino top the pile of sauce and pappardelle, and Stone notes that you can even make the ragù the day before.
Granny’s Roasted Spuds
Consider doubling the recipe when you make Stone’s granny’s shallot and herb-decked potatoes, because there’s no way you won’t want an extra helping. They’re easily crisped in an oven — no fear of skillet spatter.
Maude’s Vanilla Fudge
On a sweet note, Stone credits his love of cooking to this luscious white fudge, crisped up with bite-sized bits of graham crackers. His granny made sure to have some ready in the fridge when he came home from school — or would make some with him.
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