BAKED GOAT CHEESE

Thursday, April 22nd, 2010

04_22_10-baked-goat-cheese-beauty

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 25 minutes

1 log (approx 8ox) aged goat’s cheese, firm and good quality with a rind

1 jar olive tapenade

1 french baguette

extra-virgin olive oil

kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.  Slice baguette up into thin rounds and lay out on a roasting tray.  Drizzle with olive oil and season with a little salt and freshly ground black pepper.  Bake in the oven for about 7-8 minutes until golden brown then set aside.

Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.

Serve warm goat cheese with crostini and fresh olive tapenade.

HEIRLOOM TOMATO CHOW CHOW

Monday, April 19th, 2010

4.19.10-Tomato-Chow-Chow-Beauty

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 45 minutes

2lbs firm heirloom tomatoes, mixed color and variety

2 medium onions

1 quart apple cider vinegar

1 cup sugar

1 1-inch piece of ginger, grated

1 tablespoon dry mustard

1 tablespoon turmeric

3 tablespoons mustard seeds

3 tablespoons celery seed

1 1/2 tablespoons pickling spice

Combine vinegar, sugar, dry mustard, ginger, salt and turmeric in a large pot and bring to a boil.  Simmer for 15 minutes to extract the flavors of the spices and once it is boiling and steaming add tomatoes and onion.  Gently toss to coat everything and simmer for 5 minutes.  Shut off heat and allow to come down to room temperature.

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SUMMER SQUASH RISOTTO WITH CRISPY FRIED SAGE AND PARMESAN

Thursday, April 15th, 2010

4.15-summer-squash-Risotto

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 50 minutes

4 summer squash

4 zucchini

6 paddy pans

1/4 bunch fresh thyme, leaves only

1 large onion

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1 bunch fresh sage

1 medium onion

2 cups Arborio rice

1/2 bottle dry white wine

2 quarts low-sodium vegetable stock

1/2 stick unsalted butter, cut into three

1 cup grated Parmigiano reggiano

Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Cut squash, zucchini and paddy pans into circles and slice onion.  Set out on a roasting tray and scatter thyme leaves over the top.  Drizzle with olive oil and season with salt and freshly ground black pepper.  Roast in the oven for 15-20 minutes until golden brown and fragrant.

While the vegetables are roasting, start the risotto.  Set a large, heavy-based pot over medium heat.  Pour just enough olive oil in the pan and fry the sage leaves until they are crispy and crackly.  Drain on paper towels, and set aside.  Add onion to the pan and sauté until fragrant and slightly translucent.  Add rice and cook for 2-3 minutes as you stir with a wooden spoon.  Add vegetables stock, a little at a time, allowing the rice to absorb the stock each time before adding more.  Continue to do this until the rice is tender but still has a little bite – add water if necessary after you have used all the vegetable stock.  To finish, add butter and grated parmesan and stir in until melted.  Top with roasted vegetables and crispy sage leaves.

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BAKED SWEET POTATOES AND BANANAS

Wednesday, April 14th, 2010

Recipe courtesy Tyler Florence

4.14.10-Roasted-Banana-and-Sweet-Potatoes

Yield: approx 3 cups

Time: 1 hour and 5 minutes

3 large sweet potatoes

2 bananas

Filtered water, as required

Preheat oven to 350 degrees F.  Pierce the skin of the sweet potatoes with a fork in several places.  Place on a baking sheet and cook for about 1 hour.  Bake bananas in their skins for about 30 minutes.  When done, use a large spoon to scoop out the sweet potato flesh and banana.  Puree together in a food processor until you have a smooth consistency.  Add filtered water as required.

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PENNE WITH SPICY ITALIAN SAUSAGE, CREAM, TOMATOES AND PEAS

Wednesday, March 31st, 2010

03.31.10-pene

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 55 minutes

4 links spicy Italian sausage

extra-virgin olive oil

1 lb penne

extra-virgin olive oil

4 cloves garlic

1 medium onion, diced

1/4 cup torn fresh basil leaves

1 (28oz) can crushed San Marzano tomatoes

1 cup heavy cream

2 cups peas

1/2 cup grated Parmigiano Reggiano, plus more for top of plate

Fresh basil leaves for garnish

Kosher salt and freshly ground pepper

Preheat oven to 350 degrees F.  Place the sausage links on a sheet tray and roast in the oven for 12-15 minutes until slightly golden and just cooked.  Cut on the angle into bite-size pieces.  Cook pasta in salted water until just tender but still has a bite to it – “al dente”.

Set a large, heavy-based pot over medium heat and add a 2-count of olive oil.  Add onion and garlic and sauté until translucent and fragrant – about 3 minutes.   Add San Marzano tomatoes, torn basil leaves and season with salt and pepper.  Simmer for 15 minutes then fold in cream and continue to simmer until rich and creamy.  Add blanched peas, sausage, and grated parmesan.  Fold together and cook for 2-3 minutes to allow the flavors to come together.  Serve topped with a shower of grated parmesan and fresh basil

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DR TYLER’S CHICKEN MEATBALL & TORTELLINI NOODLE SOUP

Tuesday, March 30th, 2010

03.30.10-chicken_soup

Recipe courtesy Tyler Florence

Yield: serves 4-6

Time: 50 minutes

Chicken Meatballs:

4 links organic chicken-apple sausage meat, or equivalent ground chicken meat

1/2 cup fresh breadcrumbs (2 slices of fresh white bread ground up)

1/2 cup whole milk

1 egg

2 tablespoons chopped fresh parsley leaves

1/4 cup grated parmigiano reggiano, plus 2 tablespoons for sprinkling

kosher salt and freshly ground black pepper

extra-virgin olive oil

Soup:

3 cloves garlic, smashed

2 large carrots, cut into circles

1 medium onion, diced

2 ribs celery, diced

4 fresh thyme sprigs

2 quarts low-sodium chicken broth

4 black peppercorns

1 bay leaf

2 tablespoons chopped flat-leaf parsley

1 lb cheese tortellini, store bought

kosher salt

1/4 cup finely chopped flat-leaf parsley

parsley stems, for garnish

grated parmesan for top of soup

1 crusty baguette, to serve with the soup

Preheat oven to 375 degrees F.

Take a large mixing bowl and add loose ground chicken meat (discard cases if using sausages), breadcrumbs, milk, egg, parsley and 1/4 cup of grated parmesan.  Season with salt and pepper then mix until fully combined.  Using an ice cream scoop, make balls and set out on a roasting tray.  Drizzle with olive oil and sprinkle with a little grated parmesan.  Roast in the oven for 15-20 minutes until golden brown and caramelised.

While the meatballs are cooking make the soup.  Set a large stock pot over medium heat.  Add olive oil, garlic and thyme and gently sauté until fragrant – about 2 minutes.  Add carrots, onion and celery, season with salt and cook for 5-7 minutes.  Pour in chicken broth and add peppercorns, parsley and bay leaf.  Bring to a boil then reduce heat and simmer for 25 minutes.

Once meatballs are cooked, scrape into the pot of chicken soup and add tortellini so everything is back in the pot.  Bring to a boil and cook for 2-3 minutes to allow the flavors to come together.  Give it a final season with salt and peper and serve in shallow bowls with a small shower of parsley and grated parmesan.  Garnish with a parsley stem and serve with some torn pieces of crusty bread.

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PANCETTA CARBONARA WITH FRESH BABY SPINACH

Friday, March 26th, 2010

spaghetti_01

a.k.a “My Wife’s Pregnancy Pasta”

Recipe courtesy Tyler Florence

Yield: serves 4

Time: 1 hour 15 minutes

2 recipes of fresh pasta dough, rolled out and cut as spaghetti

extra-virgin olive oil

1/3 lb pancetta, cut into thin strips

7 garlic cloves, thinly sliced

1 bag (about 3 cups) baby spinach

1/4 cup grated parmesan

Parmesan Sabayon:

6 large eggs

1 cup milk

1 cup heavy cream

1/2 cup grated parmesan

plenty of freshly ground black pepper

Begin by rolling and cutting the fresh pasta into spaghetti.  Toss in a little flour to stop the noodles from sticking together and spread out on a sheet tray to dry while you prepare the dish.

Set a large pan over medium heat, add a splash of olive oil and fry the pancetta, stirring occasionally until crispy.  About halfway through, add the thinly sliced garlic and cook until golden.   Drain pancetta and garlic on a paper towel.  Drop the pasta into the boiling water and cook until tender yet firm (“al dente”, as they say in Italian) 2 to 3 minutes for fresh pasta.  Drain, and put the pasta into a big pasta bowl.

Make the parmesan sabayon.  In a large mixing bowl, add eggs, milk and cream.  Set over a double boiler and vigorously mix with an immersion blender until it just starts to thicken and suspends a little – about 7-8 minutes.  It should be frothy and creamy when done.  Add plenty of freshly ground black pepper and parmesan and mix once more to combine.  Pour the sabayon over the noodles and mix gently with tongs so the pasta is well coated.  Portion out amongst bowls, top with a spoonful of crispy pancetta and garlic and a small handful of baby spinach.  Finish with a drizzle of olive oil, a few turns of freshly ground black pepper and some grated parmesan.

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MEXICAN POT ROAST TACOS

Saturday, March 20th, 2010

Recipe courtesy Tyler Florence

03.19.10-Taco-Party

Yield: serves 6-8

Time: 2 hours 30 minutes

3 lb shoulder of beef

Kosher salt and freshly ground black pepper

2 cloves garlic, smashed

1 can (28oz) San Marzano tomatoes, crushed

1 large onion

3 dried red chiles

1 tablespoon ground cumin

1 tablespoon ancho chile powder

1/2 bunch cilantro

2 tablespoons red wine vinegar

8 fresh medium corn tortillas

3 cups finely shredded Romaine Lettuce

1/2 bunch fresh cilantro leaves

1/3 pound Cotija cheese

2 limes, cut into wedges for garnish

Set a large, heavy-based pot over medium-high heat and add a 3-count of extra-virgin olive oil.  Season beef shoulder with plenty of kosher salt and freshly ground black pepper then sear all over until you have a nice brown crust.  Add onions, and garlic to the pan and move them around so they caramelise a little and have contact with the bottom of the pot.   Add tomatoes, chile spices, cumin and cilantro then top the pot up with water so  you have about 2 inches of water in the pot.  Cover and simmer for about 2 hours until the meat is fork tender and comes apart with little resistance.  As it cooks down add more water if necessary.  Once cooked, take a wooden spoon and use it to break the meat apart.  Season with salt and pepper and add a splash of red wine vinegar. Serve with warm tortillas, shredded romaine, fresh cilantro leaves, lime and crumbled Cotija cheese.

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THE ULTIMATE GUACAMOLE

Friday, March 19th, 2010

Recipe courtesy Tyler Florence

03.19.10-Gucamole-Beauty

Yield: serves 4-6

Time: 10 minutes (plus 1 hour refrigeration time)

6 ripe avocados

Juice of 3 limes

1 medium onion, chopped

1 garlic clove, minced

2 serrano chiles, thinly sliced

1/4 fresh cilantro, finely chopped

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Halve and pit the avocados using a knife.  With a tablespoon, scoop out the flesh into a mixing bowl.  Add onion, minced garlic, serranos, cilantro and olive oil to the bowl and season with salt and pepper.  Use a potato masher to break up the avocados and mash everything together.  Continue until just combined so you still have plenty of texture.  Give it a final taste and season once more with salt and pepper if necessary.

Lay a piece of plastic wrap pressed down on the surface of the guacamole so it doesn’t brown and refrigerate for approximately 1 hour to allow the flavors to come together before serving.

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help Tyler win the shorty award

Thursday, January 21st, 2010

hey guys i’m 200 votes out on taking first place in Food for the shorty awards…votes close at the end of the month!

click below or go here to vote:  http://shortyawards.com/category/food

if you dont already have a twitter account, sign up HERE then vote

shorty_vote-blog

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