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VEAL BRAISED IN MILK AND HONEY WITH BUTTERED TURNIPS

Published
by
Tyler Florence
on October 8, 2009
in Main Dishes
. 0 Comments

Recipe courtesy Tyler Florence

10.08.09-veal

Yield: serves 6-8

Time: 3 hours 30 minutes

4 lb veal shoulder, tied

Koser salt and freshly ground black pepper

Extra-virgin olive oil

1/2 gallon milk

3 tablespoon honey

1/4 bunch fresh thyme

4-5 dried porcini mushroom

4 cloves garlic, peeled

Preheat oven to 350 degrees F.

Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat.   Add a 3-count of olive oil.  Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust.  Add garlic, thyme and mushrooms then pour in milk and stir in honey.  Cover and roast in the oven for 3 hours until the veal is fork tender.

Once cooked, remove meat from pot and set aside.  Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth.  Add plenty of freshly ground black pepper and pour back over meat.  Serve with Buttered Turnips.



BUTTERED TURNIPS:

6 medium-sized turnips

Extra-virgin olive oil

Kosher salt

2 tablespoons unsalted butter

2 tablespoons chopped flat-leaf parsley

Preheat oven to 350 degrees F.

Peel and quarter turnips.  Set out on a roasting tray and drizzle with olive oil.  Season with salt and roast for 25 -30 minutes until just tender.  Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy.  Season with salt.

COUNTRY SPARE RIBS AND MUSTARD GREENS BRAISED IN APPLE CIDER

Published
by
Tyler Florence
on October 7, 2009
in Main Dishes
. 1 Comment


Recipe courtesy Tyler Florence
10.07.09-spare_ribs

Yield: serves 6-8

Time: 3 hours

4 lbs pork rib roast

2 bunches mustard greens

1/2 gallon apple juice

1/2 cup apple cider vinegar

1 head of garlic, cut through the equator

1 bunch of thyme

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Preheat oven to 350 degrees F.

Drizzle olive oil all over pork ribs and season with plenty of salt and pepper.  Take a large roasting dish and lay ribs in the tray bone side down.  Spread mustard greens around the dish then scatter thyme and garlic in the pan.  Pour in apple juice and cider vinegar then cover with foil and braise for 2 and a half hours basting every half hour.

When done, remove foil, baste the meat then cook uncovered for a further 30 minutes until the meat has a nice caramelization and the liquid reduces forming a sticky glaze on the meat.  Set ribs aside and puree the juices in a blender – discard garlic paper and thyme but leave garlic flesh in.  Serve ribs over mustard greens with braising liquid and velvety mashed potatoes.

VELVETY MASHED POTATOES:

1 cup heavy cream

4 tablespoons unsalted butter

4 large Yukon gold potatoes, peeled

Kosher salt and freshly ground black pepper

1/4 cup olive oil

Warm the cream with the butter in a small saucepan over medium heat until the butter melts and set aside.

Put the potatoes in a medium saucepan with cold water to cover.  Bring to a boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender.  Drain, then pass the potatoes through a food mill or a ricer back into the pot.  Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth.  Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

PAN ROASTED PORK CHOPS WITH CRISPY PROSCIUTTO AND ROASTED RED GRAPES

Published
by
Tyler Florence
on October 6, 2009
in Main Dishes
. 1 Comment


Recipe courtesy Tyler Florence

10.06.09-PAN_ROASTED_PORK_CHOP

Yield: 4 servings

Time: 1 hour

4 bone-in pork chops, about 1 ½ inches thick

2 quarts of water

1/4 cup sugar

1/4 cup kosher salt

2 cloves

6 all-spice berries

4 fresh thyme sprigs

8 slices (approx 3 oz) of prosciutto

1/2 cup chicken stock

4 tablespoons unsalted butter, chilled

4 sprigs flat-leaf parsley, for garnish

1 pound California red grapes, on the vine and cut into 4 smaller clusters/bunches

extra-virgin olive oil

kosher salt and freshly ground black pepper

Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag.  Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.

Pre-heat oven to 425 degrees F.

Drain and pat dry pork chops. Set two large cast-iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet.  Add 2 chops to each of the skillets and cook for 4-5 minutes until golden.  Turn chops and push to one side and set grape clusters in pan.  Drizzle with a little olive oil and season with salt and pepper before putting the whole pan in the oven to roast for 5-7 minutes until chops are cooked through. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate – keep warm.  Set prosciutto on a roasting tray in a single layer and roast in the oven for 13-15 minutes until golden and crispy.

Consolidate juices into one pan and set over medium heat.  Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavours.  Fold in cold butter whilst whisking to thicken sauce.  Season with salt and pepper.  Serve pork chops with roasted grapes, crispy prosciutto and garnish with fresh parsley leaves.

PUMPKIN ARANCINI WITH BLUE CHEESE FONDUE AND PORT WINE SYRUP

Published
by
Tyler Florence
on October 5, 2009
in Appearances
. 0 Comments

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.

NEW YORK STRIP STEAK WITH BRANDIED MUSHROOMS AND FRESH THYME

Published
by
Tyler Florence
on October 2, 2009
in Main Dishes
. 1 Comment

10.02.09-strip-steak-mushrooms

Yield: 4 servings
Recipe courtesy Tyler Florence

Oven Fries (see below)

Extra-virgin olive oil

4 New York strip steaks, each about 1 1/2 inches thick

Kosher salt and freshly ground black pepper

2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole

Leaves from 2 sprigs fresh thyme

1 tablespoon chopped garlic

1/4 cup brandy

1/2 cup heavy cream

Get the fries in the oven.

When the potatoes have cooked 5 minutes, heat 2 tablespoons oil in a large sauté pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the sauté pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve with the steak and fries.

OVEN FRIES

Time: 40 Minutes

Serves 4

Recipe courtesy Tyler Florence

2 russet potatoes, cut in half lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges

1/4  cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped parsley

Preheat the oven to 425˚F. Toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

GRILLED LEG OF LAMB

Published
by
Tyler Florence
on September 30, 2009
in Main Dishes
. 0 Comments

9.30.09-leg_of_lamb

GRILLED LEG OF LAMB
Yield: 6 to 8 servings
Recipe courtesy Tyler Florence

1/2 cup extra virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 (3 1/2 pound) boneless leg of lamb, butterflied but not tied
2 cups of mache or mixed baby greens
1 bunch mint, leaves only
2 scallions, sliced thin
Lemony Chickpea Puree, recipe follows

To make the vinaigrette, whisk together the oil, vinegar, garlic, oregano, thyme, and lemon juice in a bowl; season with salt and pepper.  Pat the lamb dry and put it on a shallow platter.  Season all over with salt and pepper.  Pour half of the vinaigrette over the lamb, turning the meat to get it well coated.  Marinate in the refrigerator for 2 hours.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare.  (Adjust the time accordingly for other degrees of doneness.)  Transfer to a cutting board, cover with foil and let rest for 10 minutes.

Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette.  Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

LEMONY CHICKPEA PUREE
Yield: 4 cups
Recipe courtesy Tyler Florence

1 cup dried chickpeas, soaked overnight
1 bay leaf
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil, plus more as needed
Juice and zest of 3 lemons
2 cloves garlic, finely minced
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped parsley, for garnish

Drain and rinse chickpeas and put them into a saucepan.  Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil.  Reduce heat and simmer beans until tender, about 1 1/2 hours.  Drain, reserving about 1 cup of the cooking liquid.  Remove the bay leaf and discard.

Put cooked chickpeas into a food processor or blender.  Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste.  Process until smooth; add some of the reserved cooking liquid to thin if needed.  Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

THE ULTIMATE CRAB CAKES

Published
by
Tyler Florence
on September 29, 2009
in Main Dishes
. 2 Comments

THE ULTIMATE CRAB CAKES
9.29.09-crab_cakes

Serves 4 to 6

Crab Cakes:
Extra-virgin olive oil
1 onion, finely minced
2 garlic cloves, finely minced
1 pound jumbo lump crabmeat
1 1/2 cups fresh breadcrumbs (made from 3 or 4 slices of white bread with the crusts removed)
2 tablespoons mayonnaise
1 large egg white
juice of 1 lime
1/4 cup chopped fresh cilantro, plus whole leaves, for garnish
Kosher salt and freshly ground black pepper

Make the crab cakes first so they have time to firm up in the fridge before you cook them.  Heat a 2-count of olive oil in a frying pan over medium heat.  Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelised and delicious.  Dump that into a bowl and fold in the crabmeat, breadcrumbs, mayonnaise, egg white lime juice, and cilantro, mixing just until well blended.  Season with salt and pepper.  Shape the mixture into 6 fat crab cakes.  Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large sauté pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butchers paper with fresh lemon wedges and roasted garlic aioli.

ROASTED GARLIC AIOLI WITH CELERY ROOT
Recipe courtesy Tyler Florence

1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon celery seed
1 head of garlic, roasted
juice of 1 lemon
1/2 cup shredded celery root, shredded using the grater attachment of a food processor
Kosher salt and freshly ground black pepper

Pre-heat oven to 350 degrees F.

Begin by roasting the garlic.  Take the whole head of garlic and cut the top off so the cloves are slightly exposed.  Take a piece of aluminum foil and fold it over to form a double layer – this will be used as the pouch.  Put the head of garlic in the middle of the foil and drizzle with olive oil and season with salt and pepper.  Fold the corners of the foil up to form a pouch and seal all around the edges.  Place in the middle of the oven and roast for 30-40 minutes until a knife pierces the garlic flesh without resistance.  Remove from oven and squeeze out the flesh into a food processor.

Add the sour cream, mayonnaise, celery seed, and lemon juice.  Pulse until well combined and season well with salt and freshly ground black pepper.  Pour into a mixing bowl and fold in the shredded celery root.  Give it a final taste and adjust seasoning if necessary.

ROASTED BRANZINO WITH GREEN OLIVE COUSCOUS

Published
by
Tyler Florence
on September 28, 2009
in Main Dishes
. 0 Comments

ROASTED BRANZINO WITH GREEN OLIVE COUSCOUS
Recipe courtesy Tyler Florence

9.28.09-branzino

Yield: serves 4

Time: 35 minutes

½ stick unsalted butter

zest and juice of 1 grapefruit

extra-virgin olive oil

4 whole branzino, 1 ½ pounds each, gutted and scaled

Kosher salt and freshly ground black pepper

Grapefruit wedges

Green Olive couscous (recipe below)

Arrange an oven rack about 4 inches from the broiler and preheat broiler.

Melt the butter in a small saucepan with the grapefruit zest and juice and simmer for a couple of minutes.  Oil a large baking sheet.  Sprinkle the fish all over with salt and pepper, including inside the cavities.  Put the fish in a single layer on the baking sheet, then stuff the cavities with some of the couscous.  Drizzle the fish with some of the grapefruit butter and broil, without turning, until the skin blisters and the fish is cooked through but still transluscent at the bone, 12 to 15 minutes.

Baste the fish a couple of times with the remaining grapefruit butter as it broils.  Serve fish with the remaining couscous and grapefruit wedges.

GREEN OLIVE COUSCOUS

Yield: serves 4

Kosher salt

½ pound green beans, trimmed

1 ½ cups cold water

1 cup couscous

1 tablespoon champagne vinegar

2 tablespoons grapefruit olive oil (“O” brand grapefruit olive oil: www.ooliveoil.com <http://www.ooliveoil.com> )

1 fennel bulb, sliced paper thin

Freshly ground black pepper

¼ cup pine nuts, toasted

¼ cup halved, pitted green olives

Extra-virgin olive oil

Bring a large pot of salted water to a boil for the beans.  Fill a large bowl with ice water and add salt to it until it tastes lightly salty – this is to refresh your beans.  When the water comes to a boil add the beans and cook until just tender about 3 minutes.  Drain and then refresh in the salted ice water.  Drain and cut into ½-inch pieces.

Meanwhile, pour cold water over the couscous in a medium bowl (using cold water reserves the couscous’ grainy, nutty texture).  Cover and let stand for 15 minutes.  Combine the vinegar, oil and fennel in a large bowl, season with salt and pepper and stir.  Fold in the couscous along with the pinenuts, green beans and olives.  Season to taste with salt and pepper and finish with a drizzle of olive oil.

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.

Fall is Here!

Published
by
Tyler Florence
on September 23, 2009
in Appearances
. 1 Comment

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