Archive for the 'Side Dishes' Category

ROASTED ZUCCHINI AND SUMMER SQUASH RISOTTO WITH CRISPY FRIED SAGE AND PARMESAN

Published
by
Tyler Florence
on October 9, 2009
in Side Dishes
. 6 Comments

Recipe courtesy Tyler Florence
10.09.09-zuccini

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.

CARAMELIZED ONION TOASTS

Published
by
Tyler Florence
on September 25, 2009
in Side Dishes and recipes
. 1 Comment

CARAMELIZED ONION TOASTS

9.25.09-onion_bread
Serves 6 to 8

4 tablespoons unsalted butter, plus 4 tablespoons, softened, for brushing the bread
2 onions, sliced
2 teaspoons fresh thyme
Kosher salt and freshly ground black pepper
1 baguette
12 anchovy halves
Pitted Nicoise olives
Extra-virgin olive oil
2/3 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 450˚F.
Heat 4 tablespoons butter in a skillet over medium heat. Add the onions, thyme, salt and pepper and cook until the onions are golden brown, about 20 minutes.
Shave off the rounded sides of the baguette with a serrated knife and then cut the baguette in half lengthwise to make 2 long slices of bread. Brush both sides with the remaining 4 tablespoons butter. Put the bread slices on a baking sheet and spread with the onions. Garnish with anchovy halves and olives and drizzle with olive oil. Throw that in the oven and bake until the bread is crispy, about 15 minutes. Shower with Parmigiano. Cut into pieces and serve hot.

HEIRLOOM TOMATO CHOW CHOW

Published
by
Tyler Florence
on July 21, 2009
in Side Dishes
. 2 Comments

HEIRLOOM TOMATO CHOW CHOW
Recipe courtesy Tyler Florence

072109-tyler_florence_tuesday

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.

This weeks TWTLISH: CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Published
by
Tyler Florence
on July 10, 2009
in Side Dishes
. 2 Comments

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We’ll be posting step by step photos shortly for today’s class…here is the recipe so you can prepare ingredients.

To follow us online be sure to end all of your questions on twitter with “#twtlish”
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CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Recipe courtesy Tyler Florence

Yield: serves: 4-6

Time: 40 minutes

4 globe artichokes

2 lemons cut in half

1 cup white wine

4 garlic cloves

2 bay leaves

4 sprigs of fresh thyme

1 quart low-sodium chicken broth

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

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Put the wine, chicken broth, garlic, thyme, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil.  Season with salt and pepper.

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Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base.  Pull off the lower petals that are small and tough.

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Place the artichokes in the steaming liquid.

Cover and simmer for about 30 minutes.  The artichokes are done when a knife goes into the base without resistance.  Serve hot or cold with anchovy mayo.

ANCHOVY MAYONNAISE

2 egg yolks
2 tablespoons white wine vinegar
squeeze of fresh lemon juice
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups extra-virgin olive oil
4 anchovy fillets, finely minced
1 clove of garlic, minced
chopped fresh parsley

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Make the fresh mayonnaise.  Place the egg yolks in a large mixing bowl and add the vinegar and mustard. Season with salt, to taste. Start whisking as you drizzle in the oil.  Continue to drizzle and whisk until the mixture starts to emulsify and increase in volume.

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You can adda few drops of water if it becomes too thick.  Finish by folding in the minced anchovies, garlic and parsley.  Place in the refrigerator for 30 minutes to allow the flavors to come together.

PORK AND RICE CABBAGE WRAPS WITH CELLOPHANE NOODLES

Published
by
Tyler Florence
on June 24, 2009
in Side Dishes
. 3 Comments

PORK AND RICE CABBAGE WRAPS WITH CELLOPHANE NOODLES
Recipe courtesy Tyler Florence
062409-tyler_lettuce_wrap

Yield: serves 4

Time: 1 hour

Cabbage Wraps:

1 Napa cabbage

1 lb ground pork

2 yolks

1 tablespoon minced ginger

1 clove garlic, minced

1/4 teaspoon minced red chile

2 teaspoons toasted sesame oil

1 tablespoon soy sauce

1 1/2 cups steamed jasmine rice

Cellophane Noodles and Broth:

2 bunches cellophane rice noodles

1 1/2 quarts low-sodium chicken stock

2 green onions

1 red chile

1-inch piece of ginger

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

4 shiitake mushrooms

Cilantro, for garnish

Begin by starting the broth.  Set a large pot over medium heat and add chicken stock, green onions, red chile, ginger, sesame oil, soy and shiitake mushrooms.  Bring to a boil then reduce heat and simmer while you prepare the wraps.

Separate Napa cabbage leaves and blanch in salted water.  Prepare a bowl of ice water so you can plunge the leaves in the ice water as soon as they come out of the hot water – this will stop the cooking process and also help maintain the green color.  Dry on kitchen towels.  In a large mixing bowl combine pork, yolks, minced ginger, garlic, chile, sesame oil, soy and jasmine rice.  Mix well to combine.  Take one cabbage leaf at a time and place about 1 tablespoon of the pork mixture on top.  Roll it up folding in the sides as you go then set aside seam-side down so it sticks.  Do this until you run out of mixture.

Strain broth and discard green onions and ginger.  Slice red chile and mushrooms up and fold back into the broth.  Cook the noodles in the broth then strain and divide amongst bowls.  Now carefully drop the cabbage wraps in the broth seam side down, cover with a lid and gently simmer for 10 minutes.  Serve on top of the noodles and top off with some hot broth and fresh cilantro.

THE ULTIMATE CAESAR SALAD

Published
by
Tyler Florence
on June 23, 2009
in Side Dishes
. 1 Comment

THE ULTIMATE CAESAR SALAD
Recipe courtesy Tyler Florence
062209-caesar_salad

Yield: serves 4

Time: 15 minutes

1 clove garlic, smashed with a pinch of salt and a little olive oil

4 anchovy fillets

2 egg yolks

1 tablespoon Dijon mustard

2 lemons, juiced

2 tablespoons water

1/2 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan, plus extra for garnish

Freshly ground black pepper

2 heads romaine lettuce

1 bunch hydroponic watercress

1/4 French baguette, cut into thin slices and toasted

Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)

Assemble the salad: Tear the lettuce into a large bowl.  Add watercress and toss together.  Add enough dressing to coat the salad to your liking.  Add some extra Parmesan and croutons.  Toss the salad well and serve immediately.

ARTICHOKE FRITTERS WITH MEYER LEMON SALT

Published
by
Tyler Florence
on June 22, 2009
in Side Dishes
. 1 Comment

ARTICHOKE FRITTERS WITH MEYER LEMON SALT
Recipe courtesy Tyler Florence
062209-tyler_fritter2

Yield: serves 4-6

Time: 45 minutes

2 globe artichokes

3/4 cup all-purpose flour

1/4 cup cornstarch

2 tablespoons baking powder

1 cup soda water

2 yolks

2 teaspoons salt

Meyer lemon salt:

3 Meyer lemons, zest only

3 tablespoons sea salt

2 sprigs mint, for garnish

Vegetable oil for deep frying

Malt vinegar, to serve with fried artichokes

Heat a large pot of vegetable oil over medium heat to 350 degrees F.

First prepare the Meyer lemon salt.  In a mortar and pestle, add salt and lemon zest.  Mix together until the salt and lemon combine to give a bright yellow colored salt.

Make a batter by combining flour, cornstarch, baking powder and salt in a large mixing bowl.  Make a well in the center and add the egg yolks.  Slowly pour in the soda water as you whisk, gradually incorporating the flour from around the edges to avoid any lumps and ensure you have a smooth batter.

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Trim down artichokes by removing outer leaves and cutting the tough lower part of the stem off so you just have the hearts.  As you work with the artichokes you should rub them with lemon juice to prevent them from going brown.  Use a sharp knife or Japanese mandolin to cut the heart into thin slices from the top of the flower through the stem so you have heart shapes.  Dip in batter, shaking off excess, and fry in hot oil until fritters are golden brown and puffy.  Drain on paper towels, season with lemon salt and garnish with mint.  Serve with malt vinegar.

SPICY BLACK-EYED PEA RELISH

Published
by
Tyler Florence
on June 18, 2009
in Side Dishes
. 0 Comments

SPICY BLACK-EYED PEA RELISH
Recipe courtesy Tyler Florence

061809-tyler_blackeye_pea

Yield: serves 6-8

Time: 1 hour

3 cups dried black-eyed peas

2 slices of thick-cut bacon

1/4 bunch fresh thyme

2 tomatoes, quartered

5 dried red chiles

5 cloves garlic, peeled

1 quart of low-sodium chicken stock

1/4 cup chopped fresh cilantro

4 green onions, chopped

1 lemon, juice only

kosher salt and freshly ground black pepper

extra-virgin olive oil

In a large pot, add dried peas, chiles, thyme, bacon, tomato, garlic cloves.  Season with salt and pepper and pour over chicken stock.  Simmer over medium-low heat for 1 hour until peas are tender.

Drain peas, reserving the cooking liquid and discarding thyme and chiles.  Cut up bacon and fold back into the peas with green onions, cilantro and fresh lemon juice.  Take the cooking liquid and puree in a blender (you will still have the garlic and tomatoes in there which will help thicken up the liquid).  Dress the peas with the emulsified liquid, and give it a final seasoning with salt and pepper if necessary.  Serve with fresh cilantro, lemon and a drizzle of olive oil.

GARDEN PUREE BRUSCHETTA

Published
by
Tyler Florence
on June 16, 2009
in Side Dishes
. 0 Comments

GARDEN PUREE BRUSCHETTA
Recipe courtesy of Tyler Florence
061609-tyler_bruschetta

Yield: serves 4 to 6

Time: 45 minutes

1 French baguette

2 cloves garlic

1/2 pound sugar snap peas, trimmed

1 pound English peas, shelled, or 1 cup frozen petite peas

1/2 pound asparagus, tips only (about 2 ½ inches)

1/2 pound haricot verts or tender green beans, trimmed

2/3 cup whole-milk ricotta cheese

3 green onions, green parts only, roughly chopped

Extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 bunch of chives, for garnish

Bring a large pot of salted water to a boil.  Add the peas, asparagus tips, and haricot verts and cook until bright green and crisp-tender, about 3 minutes.  (If you’re using frozen peas, you can throw them in during the last couple of minutes, to thaw.)  Drain, transfer to a bowl of salted ice water to stop cooking, and drain again.  Puree in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste.  Garnish with chopped chives.

Make the crostini by cutting thin slices of the baguette.  Drizzle with extra virgin olive oil and bake in a hot oven until golden brown on both sides.  Remove from oven and rub with a peeled clove of garlic while still warm.

ZUCCHINI RICOTTA BRUSCHETTA

Published
by
Tyler Florence
on June 11, 2009
in Side Dishes
. 1 Comment

ZUCCHINI RICOTTA BRUSCHETTA
Recipe courtesy of Tyler Florence
061109-tyler_zucchini

Serves: 4 to 6

Time: 35 minutes

1 zucchini, shaved lengthwise

2 tablespoons fresh mint leaves

1/2 French baguette

1 clove garlic

Extra-virgin olive oil

2 cups whole ricotta

1 teaspoon Meyer lemon zest

Sea salt and freshly ground black pepper

Begin by preparing the zucchini.  Using a sharp knife or mandolin shave the zucchini lengthwise so you have paper-thin ribbons.  Lay them out in a single flat layer on a kitchen towel and sprinkle liberally with salt.  Leave for 10 minutes until the salt has drawn some of the water out of the zucchini to make the ribbons pliable.  Wash zucchini under cold running water, drain and pat dry with paper towels. Toss with fresh mint leaves, and drizzle with extra-virgin olive oil.  Season with sea salt and freshly ground black pepper.

Preheat oven to 350 degrees F.  Prepare the bread by cutting ≤-inch thick slices of the baguette on an angle.  Lay out on a roasting tray and drizzle with extra virgin olive oil.  Bake in a hot oven until golden brown on both sides.  Remove from oven and rub with peeled garlic clove while still warm.

In a a mixing bowl, add ricotta, lemon zest and season with sea salt and pepper.  Stir until well combined and the ricotta is light and fluffy.  To assemble bruschetta, heap a small spoonful of ricotta mix on each piece of bread and top with a few layered slices zucchini and mint.  Finish with a sprinkle of sea salt on top.