Archive for the 'Appearances' Category

PUMPKIN ARANCINI WITH BLUE CHEESE FONDUE AND PORT WINE SYRUP

Recipe courtesy Tyler Florence
10.05.09-PUMPKIN_ARANCINI-

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.  Split pumpkin and scoop seeds out.  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.  Add shallots and cook for 5 minutes, until soft.  Stir in the rice making sure to coat all the grains with the oil.  Add wine and cook until most of the liquid has evaporated.   Ladle in 1 cup of hot stock at time.  Using a wooden spoon, stir gently until most of the stock has been absorbed.  Keep adding stock, a cup at a time, and stirring.  After about 10 to 15 minutes, test the rice.  It should be cooked and creamy but still have a slight bite to it.  Add water if you use all the stock.  Season with salt and pepper; stir in butter and parmesan.  Gently fold in roasted pumpkin puree and give it a final taste and seasoning.  Spread out the risotto on a flat tray to cool in the refrigerator.

Once the risotto is completely cooled you can make the arancini.  Roll into small bite-size balls, dredge lightly in seasoned rice flour and fry in hot 350 degree F oil.  Drain on a paper towel and season with salt.  Fry parsley leaves to use for a garnish.  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.

Fall is Here!

9.23.09-harvest

Hi everyone-

Fall is here!  Well, at least that’s what the calendar says.  Here in the San Francisco Bay Area, we’re having some record heat and it is absolutely gorgeous.
I wanted to let you all know about a fabulous new event that I’m taking part in called ‘Harvest: Farm-to-Table’ at one of the most beautiful places on Earth, Carmel, CA.  Food & Wine Magazine and the great folks from the Pebble Beach Food & Wine Festival have put together a two day event, September 26/27, that will celebrate the amazing agriculture, viticulture and cheeses of California.  I’ll be there doing cooking demo’s on both Saturday and Sunday with book signings to follow.  I hope you’ll come out for what promises to be a fantastic weekend.

For tickets and more information, please visit www.harvestcarmel.com

Today this morning: old school cookery techniques, pickling and canning.  

80409-canning_01

Hi everyone-

If you didn’t catch it this morning, I had a great time with Ann Curry on Today this morning where I showed her out to work with some old school cookery techniques, pickling and canning.

Home pickling and canning are things that you probably haven’t seen a lot of these days…maybe not since your grandmother’s kitchen.  But really, there’s no better way to stretch those beautiful Farmer’s Market summer fruits and vegetables well into the Fall and beyond.  Pickling and canning are methods of preserving fruits and vegetables that go a long way to save money and provide good times in the kitchen.
80409-canning_02

80409-canning_03

So, when you hit the market this weekend, think about how you love those summer flavors and pick up some canning jars and give it it at try.  You’ll love the bright fresh flavors for months to come.

Palmetto Bluff – Lowcountry Celebration

072809-tyler_florence_lowcountry_01

Hi everyone-

I hope that your summer is full of sunshine and fantastic food so far.  But just as you get full swing into the grilling season, it is already time to start thinking about the Fall…it is coming up faster than you know.

With that in mind, I wanted to remind you all about my annual Lowcountry Celebration at Palmetto Bluff, South Carolina.  For the past two years, my friends at Palmetto Bluff (named the “#1 Best Resort in the Continental U.S. and Canada” by Travel + Leisure magazine), Coast Living Magazine and I have put together an amazing event featuring cooking demonstrations and tons of fabulous food, drink and music from the region and beyond.

This year’s celebration takes place November 18 –22, 2009, and I hope you’ll join me.  For tickets and more information, please check out www.musictoyourmouth.com. <http://www.musictoyourmouth.com/>

INTERNATIONAL HOME AND HOUSEWARES SHOW

tf-knives-and-cookware

Hi everyone-

Are you all ready for Spring yet or what?  I just spent the past week and a half on the road…San Francisco, Chicago, New York, Tampa…so I’ve seen Spring in all its forms, from coast to coast.

It was quite a road trip and I wanted to share with you a really exciting highlight which was the International Home and Housewares Show in Chicago.  The show is the world’s largest home goods and housewares marketplace where thousands of new consumer products and designs are launched each year.  
This year, I was honored to deliver the keynote address for the show entitled “Beyond the Stovetop: The Business of Being a (Celebrity) Chef.”  It was a great experience and truly an honor to share my perspective on my brand with the buyers and vendors at the convention.  

But the real highlight was the launch of my new Steel Clad Cookware and Titanium Cutlery. This was the first unveiling of my retail lines and it was very exciting to see all of the buyers flocking to our booth to see the new product.  Tyler Florence Steel Clad Cookware features an innovative technology combination of an ultra-tough hard anodized aluminum exterior, a super conductive aluminum core and a non-reactive and stainless steel interior that is safe to use with metal tools.  I’ve designed the cookware with stay-cool 18/10 stainless steel ergonomic handles, glass lids with convenient hanging storage and the entire line is dishwasher safe to boot.  My titanium cutlery is like nothing you’ve ever seen.  Aesthetically, its black on black with an ergonomic handle that feels great in your hand.  The black coating is actually titanium plating which is much harder than steel and is scratch and corrosion resistant.  And we’ve designed a very unique magnetic storage system made of sustainable Acacia wood that gives each knife its own sleeve that can combine with others into an upright block or lay flat in a drawer.  Here are a few pictures that I took at the show.  

So, keep your eyes peeled at your local housewares store and you’ll see these products and more around August 1.  

Cheers,

Tyler

iha-087

tf-knife_3

TYLER ON THE OPRAH SHOW

Don’t miss Tyler on the “Oprah” show on Wednesday, March 11, as he gives tips to a mother of three on how to create easy, tasty meals that please the whole family and then hits the “Oprah” show stage with a one-of-a-kind recipe!

South Beach Wine and Food Festival

food-wine

Wow, what a weekend! I just got back from the South Beach Wine and Food Festival where we cooked at 4 events in just four days.

I’ve been appearing at the festival since its first years, six or seven now, and it just keeps getting better and better.  In addition to my usual demonstrations at Jungle Island and the main stage on the beach, I hosted a really hot party at the Raleigh with Miami Magazine and cooked up a storm at the Best of the Best event at the new Fontainbleau Hotel.  Take a look at this shot from the Miami Magazine party serving my seafood paella.

It really is fun to see so many of you out there and then to be able to kick back and swap stories with so many of this country’s great culinary personalities like Masaharu Morimoto, Mario Batali, Paula Deen and Nate Appleman.  If you get the chance, I encourage you to come on down next February and say hello…I’ll be there!

Cheers,

Tyler

THE FERRY BUILDING

sf_gallery1

sf_gallery2

sf_gallery3

sf_gallery4

Hi everyone-

Here in the San Francisco Bay Area, we are lucky enough to have what I consider to be one of the greatest food cultures anywhere in the United States. And as far as I’m concerned, there’s nothing more representative of the area’s love of food than the Ferry Building in San Francisco.

From supremely fresh local oysters at Hog Island Oyster Company to beautiful organic meats at Golden Gate Meats and Chris Cosentino’s hand sliced salumis to the weekly farmer’s markets, there’s no shortage of foodie wonders at the Ferry Building on any given day. And as so much of our local fare is seasonal, you’ll always find something new and exciting at the markets and restaurants as the seasons change. You’ll only find the freshest here.

Cheers,
Tyler