PANCETTA CARBONARA WITH FRESH BABY SPINACH

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.

Tags: , ,   |   Posted in Main Dishes | 1 Comment »

BEET CAKE WITH SWEET GREEK YOGURT

March 25th, 2010

03.25.10-red_velvet

Recipe courtesy Tyler Florence

Yield: serves 4

Time: 50 hour (not including beet garnish)

2 tablespoons unsalted butter, to grease baking pans

1 1/4 cups finely chopped red beets

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

a pinch of kosher salt

2 tablespoons pomegranate molasses

2 large eggs

1/2 cup buttermilk

3/4 cups dark brown sugar

1/3 cup vegetable oil

Sweet Greek Yogurt:

2 cups unsweetend Greek yogurt

1/4 cup honey

1 teaspoon vanilla extract

1 smaller beet, used for garnish (see recipe below and make ahead of time)

Preheat oven to 350 degrees F.

Begin by lightly greasing 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well).  Peel beets and cut into pieces so they can fit comfortably in a food processor.

In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices.  In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together.  Now mix wet ingredients with dry ingredients and then fold in the processed beets.

Set ramekins out on a roasting tray.  Divide batter amongst ramekins and bake in the oven for 20-25 minutes until they have puffed up and a cake tester inserted in the center comes out clean.

Make sweetened Greek yogurt by combining yogurt, honey, and vanilla in a mixing bowl.  Swirl with a wooden spoon so they are just combined and serve with warm beet cake.

Make the beet garnish (plan on doing this ahead of time as it takes up to 3 hours to cook). Shave the beet into thin slices using a mandolin or sharp knife.  Line a roasting dish with parchment and set the beets out in a single layer on the tray.  Cover with another sheet of parchment, carefully pressing out any air bubbles.  Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over cooking them.  Bake at 150 degrees F for 2-3 hours.  Use as a garnish on top of the beet cakes.

Tags: , , , ,   |   Posted in Desserts | No Comments »

SWEET LEMON RICOTTA WITH MIXED BERRIES AND BISCOTTI

March 24th, 2010

03.24.10-Lemon-Ricotta-Beauty

Recipe courtesy Tyler Florence

Yield: serves 4

Time: 15 minutes

3 cups good quality ricotta cheese
1 cup strawberries, hulled and cut in half
1 cup raspberries
1 cup blackberries
1 cup blueberries
1 cup powdered sugar, split in half

1 lemon, juice and zest
Store-bought almond biscotti
Begin by making the mixed berries.  Place the berries into a medium sized pot over low heat.  Add half of the powdered sugar and lemon juice then simmer for 7-10 minutes to allow the berries to macerate and break down slightly.  Shut off the heat and set aside to cool while you prepare the ricotta.

In a food processor, combine remaining sugar, lemon zest and ricotta and process until mixture is light and fluffy. To serve, place creamy, ricotta mix into a glass, spoon the berry compote over the top.  Place biscotti on the side and serve.

Tags: , , ,   |   Posted in Desserts | 1 Comment »

Milk The Moment

March 22nd, 2010

Hi everyone-

Spring is in the air and I got to experience the sunshine in two great cities this week as I bounced from San Francisco to New York to launch a partnership that I’m very proud of with Milk.  Yes, I got my Milk Mustache and I couldn’t be more excited.
03.22.10-milk_02
With three kids, two of them very young, my household is all about family mealtime and making sure my children get all of the nutrients they need on a daily basis.  Every night, when my family sits around the dinner table, cell phones and televisions go off and we talk about the day and whatever else is on anyone’s mind.  And as a chef, what is often on my mind is making sure my kids get a nutritious meal.  A glass of milk is the perfect way to make sure the kids, and even Tolan and I, get everything we need out of dinner time.  We call it ‘Milking The Moment.’

03.22.10-milk
With Milk, we’re running an  exciting contest where you can win an all expenses paid trip to San Francisco for you and your family to have dinner with me at my new restaurant, Wayfare Tavern.  Check out www.whymilk.com to find out more and we’ll see you in San Francisco!

Cheers,

Tyler

Tags: , , ,   |   Posted in Appearances | 1 Comment »

BIBB LETTUCE WITH TARRAGON VINAIGRETTE

March 21st, 2010

Recipe courtesy Tyler Florence

3.19.10-Salad-Beauty

Time: 15 minutes

Serves 4 to 6

1 head Bibb lettuce

1 small shallot

1 teaspoon Dijon mustard

1 lemon, juice only

1/4 cup extra-virgin olive oil

2 tablespoons honey

1 tablespoon chopped tarragon

1 tablespoon whole tarragon leaves

Kosher salt and freshly ground black pepper

Peel and dice the shallot.  Combine with mustard and lemon juice in a large mixing bowl.  Slowly drizzle in olive oil as you whisk to emulsify the dressing then stir in honey and fold in chopped tarragon.  Season with salt and pepper and give it one more whisk to combine.

Wash the lettuce and separate the leaves.  To dress the salad, smear the dressing on the inside of the salad bowl and toss the leaves in the bowl.  By doing this the leaves pick up a light, even coating of the dressing.  Fold in some more fresh tarragon leaves and serve.

Tags: , ,   |   Posted in Salads | 1 Comment »

BANANA BROWN RICE

March 21st, 2010

Recipe courtesy Tyler Florence

3.19.10-Banana,-Brown-Rice-Beauty

Yield: approx 3 cups

Time: 40 minutes

2 cups cooked brown rice

3 bananas

2 teaspoons ground cinnamon

filtered water

Preheat oven to 350 degrees F.  Bake bananas on a roasting try in their skins for 30 minutes.  Use a large scoop to remove flesh then puree with brown rice, cinnamon and filtered water until you have a smooth, creamy consistency.

Tags: , ,   |   Posted in Side Dishes, brunch | 1 Comment »

MEXICAN POT ROAST TACOS

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.

Tags: , ,   |   Posted in Main Dishes | 2 Comments »

THE ULTIMATE GUACAMOLE

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.

Tags: ,   |   Posted in Main Dishes | No Comments »

help Tyler win the shorty award

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

Tags:   |   Posted in Main Dishes | No Comments »

Artichokes with Pork Sausage, Lemon and Sage

December 17th, 2009

entrees_Artichokes-With-Lemon

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

Tags: , , , ,   |   Posted in Main Dishes | 3 Comments »

« Older Entries
Newer Entries »