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Be sure to check out tyler's extensive bookstore for TONS of amazing and hard to find books
TYLER'S ULTIMATE
TYLER FLORENCE'S REAL KITCHEN
DINNER AT MY PLACE
EAT THIS BOOK
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Prep Time: 10 min
Cook Time: 35 min
Serves: 8 servings
Handful fresh parsley
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
1 lemon, halved
Kosher salt and freshly ground black pepper
8 whole artichokes, split in 1/2
Extra-virgin olive oil
2 large pork sausages, about 1 1/2 pounds total
4 fresh sage leaves
2 shallots, minced
4 garlic cloves, minced
1/2 lemon cut into paper-thin slices
1/2 cup homemade or store bought chicken stock
2 tablespoons unsalted butter
Chopped fresh parsley leaves, for garnish
Fried sage leaves, for garnish
Directions
First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
While that’s coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.
Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.
Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage
Yield: 6 servings
Recipe courtesy Tyler Florence
2 cups pitted prunes
1/2 lemon
1 cup Sauternes or other dessert wine
1 tablespoon plus 1/4 cup sugar, plus more for dusting the pie pan
3/4 cup all-purpose flour
Pinch of salt
3 large eggs
1 1/4 cups milk
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
Put the prunes in a bowl, squeeze the lemon juice over them, pour in the Sauternes and sprinkle with 1 tablespoon of sugar. Â Toss that and let it sit for 30 minutes so that the prunes soak up the flavor of the wine.
Preheat the oven to 325ËšF. Butter a 9-inch pie pan and dust it with sugar. In a mixing bowl, sift together the remaining 1/4 cup sugar, the flour, and salt. Â Add the eggs, milk, and vanilla and beat until smooth. Â Take the prunes out of the wine with a slotted spoon and arrange them over the bottom of the prepared pan. Pour the batter over the fruit and smooth the top; sprinkle with the slivered almonds. Bake the clafoutis for 30 to 40 minutes, until risen and just firm. Serve warm.
Time: 45 minutes
Serves 6
1 pound green beans, trimmed
Kosher salt and freshly ground black pepper
2 ounces thin-sliced prosciutto, torn into pieces (1/2 cup)
Small handful fresh basil leaves, shredded by hand
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup honey
1 pint each fresh Black Mission and green figs
6 slices store-bought nut bread
1 shallot, minced
3 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil, plus extra for brushing the figs
Bring a large pot of salted water to a boil. Fill a large bowl with ice water and add salt to it until it tastes lightly salty. You’re going to refresh the cooked beans in this water bath and you want salt in there so that the ice water doesn’t leach out the salt absorbed by the beans during cooking. When the water comes to a boil, add the beans and cook until just tender, about 3 minutes. Drain, then refresh in the water bath to keep the bright green color, and drain well again. Put the beans in a bowl with the prosciutto and basil and set that aside.
Whip the softened butter and honey together.
Put a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Â Take a few paper towels and fold them several times to make a thick square. Â Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Cut the figs in half, brush with olive oil and grill, cut sides down, until heated through, about 3 minutes. Remove to a platter.
Now put the bread slices on the grill and grill on both sides until marked and crisp, about 3 to 4 minutes total.  Bush one side of each slice with the honey-butter (you’ll have some of the honey butter left over; you’ll need it for the vinaigrette.) Put a slice of toast in the center of each of 6 serving plates, buttered side up. Arrange 4 to 5 fig halves on top of each. Melt the remaining honey-butter in a small sauté pan over medium heat and cook until it begins to brown. Add the shallot and cook 1 minute. Stir in the vinegar and olive oil and pour the dressing over the beans. Toss and season with salt and pepper.  Mound the bean salad on top of each toast and serve.
Yield: serves 4
Time: 35 minutes
4 (5-ounce) thinly sliced veal cutlets (scallopini)
4 slices thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons dry white wine
1/4 cup chicken broth
Lemon wedges, for serving
Directions
Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter and in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the veal over and saute the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring up all the delicious flavor in the bottom; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter, swirl the pan around. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges; serve immediately.
Prep Time: 1 hour
Cook Time: 30 minutes
Yield: 6 to 8 servings
1 sheet of frozen puff pastry cut in half lengthwise to make 2 long rectangles
1 pound blanched almonds
Ï€ cup sugar
6 pears (use 3 different varieties, with different shapes and colors), stemmed and sliced (seeds, skins, and all)
Honey
4 ounces good-quality blue cheese
1 egg white beaten with a drizzle of water, for glazing
Preheat the oven to 400° F.  Lay one of the pastry rectangles on the back of a sheet pan; save the other rectangle for another use.  Use a pairing knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border.  Use a fork to poke holes inside the border so that the dough will remain flat as it cooks; the border will puff to create a lip for the tart.
Combine the almonds, sugar and 1 tablespoon of water in a food processor and grind to a paste. Â Spread the paste over just the inside of the pastry rectangle. Â Arrange the pear slices over the almond paste. Â Drizzle with honey and crumble the blue cheese over the top.
Brush the pastry border with egg glaze and bake until the pastry is puffed and browned, 25 to 30 minutes.
BROTHY PUMPKIN SOUP WITH PANCETTA AND CABBAGE
Time: 2 hours + several hours to chill stock
Serves 8
(for the purpose of the webisode we can have the turkey broth pre-made)
Broth:
2 pounds smoked turkey wings
2 onions, quartered
2 carrots, roughly chopped
1/2 head garlic
1 pound rutabaga, peeled and roughly chopped
2 celery stalks, roughly chopped
2 bay leaves
1 pumpkin or 2 medium butternut squash (5 pounds total), split, seeded, peeled, and cut into 2-inch pieces
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon freshly grated nutmeg
2 tablespoons minced fresh sage plus 6 whole leaves, cut in half
1 pound pancetta, cut into 1-inch pieces
1 onion, finely chopped
3 garlic cloves, minced
2 small heads Napa cabbage, thinly sliced
Kosher salt and freshly ground black pepper
Start by making a turkey broth. In a large stockpot, combine the turkey wings, onions, carrots, garlic, rutabaga, celery, bay leaves, and 1 gallon cold water (or enough to cover by at least 3 inches). Â Bring the water to a boil, reduce the heat and simmer for 45 minutes, skimming when you feel like it to remove any impurities that float to the top. Remove from the heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract as much flavor as possible. Â Discard the vegetables, turkey, and herbs. Cool the broth to room temperature before storing in the refrigerator, or chill it down over ice first. When chilled, skim the surface again for any additional impurities. Â This can be done up to 3 days in advance.
Preheat the oven to 375ËšF. Toss the pumpkin in a large mixing bowl with the olive oil, nutmeg, minced sage, salt, and lots of pepper. Â Dump the pumpkin onto a cookie sheet, spread it out to a single layer, and roast for 45 minutes or until very tender.
Now that you’ve got the elements, you can put the soup together. Put a large stockpot over medium-low heat. Add the pancetta and cook for 2 to 3 minutes to render out some of that delicious fat.   Toss in the minced garlic and onion and cook for 2 minutes or until the onion is translucent. Add the whole sage leaves and cabbage and cook, stirring, for 3 to 5 minutes or until the cabbage is wilted. Pour the strained, cooled broth into the pot and bring to a gentle simmer. Taste the soup and then season with salt and pepper. Ladle the soup into bowls and garnish with several pieces of pumpkin and a drizzle of olive oil.
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 25 minutes
Extra-virgin olive oil
4 slices of thick-cut bacon
4 sprigs fresh thyme
1 lb of fingerling potatoes, split down the middle
2 cups Brussel sprouts, cut into thick slices
1/2 lb red pearl onions, peeled
1/2 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 bunch flat-leaf parsley, roughly chopped
Kosher salt and freshly ground black pepper
Set a large sauté pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5-7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3-5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.
Yield: Serves 4-6
Time: 1 hour
Pumpkin Risotto:
1 small pumpkin
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups Arborio rice
1/4 cup shallots, diced
1 cup dry white wine
1 quart low-sodium chicken stock, heated
1/2 stick unsalted butter
1/2 cup grated Parmesan cheese
1 cup rice flour
Parsley leaves for garnish
Pre-heat oven to 350 degrees F. Â Split pumpkin and scoop seeds out. Â Drizzle with olive oil, season with salt and pepper then roast in oven for 25-30 minutes until tender. Puree in a food processor.
Place a large pot over medium heat and add a 3-count of olive oil. Â Add shallots and cook for 5 minutes, until soft. Â Stir in the rice making sure to coat all the grains with the oil. Â Add wine and cook until most of the liquid has evaporated. Â Â Ladle in 1 cup of hot stock at time. Â Using a wooden spoon, stir gently until most of the stock has been absorbed. Â Keep adding stock, a cup at a time, and stirring. Â After about 10 to 15 minutes, test the rice. Â It should be cooked and creamy but still have a slight bite to it. Â Add water if you use all the stock. Â Season with salt and pepper; stir in butter and parmesan. Â Gently fold in roasted pumpkin puree and give it a final taste and seasoning. Â Spread out the risotto on a flat tray to cool in the refrigerator.
Once the risotto is completely cooled you can make the arancini. Â Roll into small bite-size balls, dredge lightly in seasoned rice flour and fry in hot 350 degree F oil. Â Drain on a paper towel and season with salt. Â Fry parsley leaves to use for a garnish. Â Serve with Blue Cheese Fondue and Port Wine Syrup.
BLUE CHEESE FONDUE:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cups crumbled blue cheese
kosher salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Make a roux, by combing butter and flour in a pot over low heat. Heat milk then add hot milk to roux 1 cup at a time to ensure no lumps. Bring to a boil, cook for 10 minutes, add nutmeg, fold in blue cheese and season. Set aside and keep warm until ready to serve.
PORT WINE SYRUP:
1/2 cup port wine
Set port wine in a small sauce pan over medium heat and reduce until thick and syrupy – about 5-7 minutes.
Yield: serves 4
Time: 15 minutes
4 slices of red apple
3 cinnamon sticks
3 slices of orange
2 cloves
16 oz simple syrup (equal part sugar dissolved in water)
16 oz bourbon whiskey
Add all ingredients to a large saucepan and put over low heat. Â Slowly bring up to a simmer to infuse the bourbon, and keep over low heat for 5-7 minutes until the fragrance of the mixture becomes more apparent. Â Serve warm.