Tyler Florence Fresh
Tyler Florence
Language: English
Pages: 256
ISBN: 0385344538
Format: PDF / Kindle (mobi) / ePub
Tyler turns ingredients into superstars in Tyler Florence Fresh, a new look at easy and sophisticated cuisine.
Tyler Florence shows off his bold side with a celebration of fresh everyday foods prepared in innovative and delicious ways. Using each fresh ingredient as a launching pad, Tyler builds innovative dishes flavor by flavor, showing you how to put easy-to-find ingredients to work in unexpected ways.
Tyler’s approach is grounded in the alchemy of ingredients, giving each recipe a twist by casting an unexpectedly delicious ingredient as its superhero. For those ingredients that call out to be celebrated—the first bunch of spring asparagus or the freshest scallops at the fish market—Tyler’s recipes are chances for each flavor to stand out. Ripe summer blueberries transform a frisée salad when tossed with whipped blue cheese and candied pecans; fresh basil makes for a delicious ice cream paired with honey, balsamic vinegar, and sliced figs; winter limes and oranges are a zesty side for smoke-roasted chicken. Contrast is key, as Tyler plays with sweet, sour, tangy, tart, and spicy flavors to surprise the palate. Once you’ve tasted halibut with watermelon, peaches with prosciutto, and zucchini with grapefruit, you’ll never look at your market the same way again.
Filled with recipes that will surprise and delight everyone at your table, Tyler Florence Fresh is Tyler’s most showstopping, delicious book yet.
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More olive oil. Using a potato masher, mash until you have a chunky puree. Set aside to cool. Make the pasta dough. Mound the flour on a clean work surface. Make a well in the center and add the beaten egg and yolk and the olive oil. Stir the liquids together. Then, using a fork, slowly incorporate a little flour at a time, working from the walls of the well out. Once everything has been incorporated, use your hands to knead the dough and work it into a smooth ball. Add a little water as.
Over. Transfer to a bowl and set aside. Make the brown butter. Wipe out the pan used to cook the mushrooms, then add the butter and melt over high heat. Once the butter is bubbly, add the sage leaves (take care, as they will crackle) and cook just until crisp. Remove from the pan with a slotted spoon and set aside. Add the pecans to the pan and cook for 2 to 3 minutes, until browned. Use a slotted spoon to transfer the pecans to a paper towel–lined plate to drain. Season both the crispy sage and.
SRIRACHA DRESSING, LEMONGRASS JELLY, PICKLED MANGO, AND BASIL SERVES 4 LEMONGRASS JELLY 4 large lemongrass stalks, entire stalk cut into ¼-inch-thick rounds 1 lime, sliced ½ lemon, sliced 3 tablespoons sugar 1 teaspoon rice vinegar Pinch kosher salt 4 envelopes powdered gelatin ½ cup lightly packed Thai basil leaves Grapeseed oil PICKLED MANGO 2 tablespoons sugar 2 tablespoons fresh lemon juice 2 firm but ripe mangos FRIED SHALLOT Canola oil, for shallow frying 1 shallot ½ cup.
WATERMELON GAZPACHO AND LIME SERVES 4 WATERMELON GAZPACHO 2 cups cubed watermelon 4 heirloom tomatoes (assorted colors), diced 4 or 5 radishes 2 avocados ¼ serrano chile, seeded and diced Kosher salt and freshly cracked black pepper 1 teaspoon sugar Juice of 1 lime ¼ cup extra-virgin olive oil HALIBUT 2 tablespoons grapeseed oil 4 (6-ounce) boneless, skinless halibut fillets Kosher salt and freshly cracked black pepper 1 tablespoon unsalted butter 2 sprigs fresh thyme 1 lime.
For 3 to 4 minutes, until the white sets and the egg is just firm enough to handle but still tender. Use a slotted spoon to remove, and drain well on a paper towel. Grill the sandwiches. Drizzle the sandwiches on both sides with a little olive oil. Grill in a panini press for 2 to 3 minutes on medium-high heat (or 2 to 3 minutes per side in a nonstick skillet) until they are golden brown and the cheese is melted. Use a serrated knife to carefully cut each sandwich into individual finger-size.