Tyler Florence's Real Kitchen: An Indespensible Guide for Anybody Who Likes to Cook - Hardcover

Florence, Tyler

 
9780609609972: Tyler Florence's Real Kitchen: An Indespensible Guide for Anybody Who Likes to Cook
Hardcover
ISBN 10: 0609609971 ISBN 13: 9780609609972
Verlag: POTTER CLARKSON N, 2003

Inhaltsangabe

The popular host of Food Network's Food 911 shares a selection of recipes, cooking techniques, preparation short-cuts, and serving tips for home cooks, featuring a variety of easy-to-prepare but elegant dishes organized by occasion--from intimate meals and casual dinners to brunches and barbecues. 35,000 first printing.

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Über die Autorin bzw. den Autor

TYLER FLORENCE is a Food Network star, author of twelve books, product designer, and the chef-owner of Wayfare Tavern in San Francisco and El Paseo in Mill Valley, California. He also produces wines under his California Crush label. He lives in California with his family.

JOANN CIANCIULLI discovered her love of food growing up in the kitchen of her father’s Italian restaurant in Queens. She has worked as a producer on numerous Food Network productions and lives in New York City.

Aus dem Klappentext

y. Irresistible. Real.

That s the kind of food that comes out of Tyler Florence s kitchen. With a culinary sensibility refined in some of New York s most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that s fresh, flavorful, and totally doable. In Tyler Florence s Real Kitchen, he ll show you how to cook simple meals that taste amazing, from comfort-food to classics to vibrantly new dishes.

Tyler s long-awaited first cookbook stays true to his cooking philosophy use great, simple ingredients and then let the natural flavors speak for themselves. He offers can t-miss recipes for all the crowd-pleasing dishes that you crave cold fried chicken, a perfect meatloaf, or drop-dead lasagna. Tyler s bold, uncomplicated style even makes sophisticated food easy, with recipes like Pan-Roasted Sirloin with Arugula, Sweet Peppers, and Olive Sala

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table for two

I know how tough it is to cook something after a long day at work, but the alternatives-expensive dinners out, ordering in, frozen whatever, or worse-are not exactly appetizing. So before you order takeout sushi again, consider these quick-to-make classics.

Most are designed to be made in an hour or less using a minimum of pots and pans. And with their simple, clean flavors, you'll emerge from the kitchen looking like a champ every time.

Pan-Fried Tofu with Spinach, Pear, and Star Anise

1 hour

This visually stunning dish also packs a real flavor punch. Even people who don't normally like tofu feast on this dish, though you can substitute beef, if you must. If you can get your hands on an Asian pear, use it here. Green beans are also good in this instead of the spinach. Serve this with Perfect Steamed Jasmine Rice (page 240).

Serves 2

1 block extra-firm tofu, 15 ounces, halved horizontally
2 tablespoons peanut oil
1 tablespoon sesame oil
1 1/2 teaspoons minced fresh ginger, peeled
1 garlic clove, minced
1 fresh red chile, cut in paper-thin circles
3 whole star anise
1/3 cup roasted peanuts
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
Juice of 1/2 lime
2 pounds baby spinach

1 pear or Asian pear, sliced into thin wedgesLay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.

In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.

Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts-your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.

Spaghetti with Peas and Pancetta

1 hour

The flavor of peas and bacon takes me back to my childhood; that's why I like this pasta dish so much. I feel like a little kid wolfing this down. It 's even good cold!

Serves 2

1/2 pound spaghetti
Extra-virgin olive oil
6 ounces pancetta or thick-cut bacon, diced
1 onion, minced
1 bay leaf
1 cup sweet peas, frozen or fresh (see Note, page 52)
1 ounce goat cheese
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
Freshly ground black pepper
1/4 cup fresh basil, hand-torn

In a large stockpot, cook the spaghetti in plenty of boiling salted water for about 10 minutes; it should still be a little firm.

At the same time, heat a 2-count drizzle of olive oil in a large skillet over medium-low heat. Add the pancetta, and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes. Now add the peas and cook for 2 minutes just to heat them through.

Drain the pasta, reserving 1 cup of the starchy water for the sauce. Fold the goat cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley, and lemon juice. Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil.

Sage-Roasted Pork Tenderloin with Dried Plum Sauce

1 hour

Pork tenderloin is like the filet mignon of the pig, so I serve this with Red Onions Roasted with Balsamic and Honey (page 260) and round everything out with Garlic-Chive Mashed Potatoes (page 237). Charred red onions match perfectly with the sweetness of the dried plums (dried plum is code for prune).

Serves 2

Plum Sauce
1 bottle fruity red wine, such as Pinot Noir
1/3 cup sugar
2 tablespoons red wine vinegar
3/4 cup pitted prunes
Sea salt and freshly ground black pepper

Pork Tenderloin
4 fresh sage leaves
1 pound pork tenderloin
Sea salt and freshly ground black pepper

Extra-virgin olive oilStart with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400°F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher's twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

Puree the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.

Pan-Roasted Sirloin with Salad of Arugula, Sweet Peppers, and Olives

1 hour

Avoid using a salad spinner to wash and dry the arugula-the leaves bruise easily. Instead, dunk them in a sink of cool water and lift them into a colander. Pat dry with a kitchen towel. Simple salt and pepper will form a crust on the steaks when you sear them. I don't normally serve anything else with this warm steak salad except the rest of the bottle of Cabernet used in the vinaigrette recipe.

Serves 2

Salad
2 red bell peppers
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup mixed whole black and green olives, such as kalamata and Picholine
1 bunch baby arugula, trimmed
Juice of 1/2 lemon
4 ounces blue cheese, crumbled

Steak
2 New York strip steaks, 8 to 10 ounces each, about 1 1/2 inches thick
Sea salt and freshly ground black pepper
Extra-virgin olive oil
4 fresh thyme sprigs
1/2 cup dry red wine, such as Cabernet Sauvignon
1/2 teaspoon sugar

Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out their cores, then halve the peppers lengthwise, and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and let steam for about 10 minutes to loosen the skins. In the meantime, move on to the steaks.

Switch the oven from broil to bake and set the temperature to 350°F. Season both sides of the steaks with sea salt and a generous amount of coarsely ground black pepper, about 1 tablespoon of pepper per steak. Place a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a 2-count drizzle of olive oil and get it smoking hot. Add the steaks and sear for 4 minutes on...

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Verlag
POTTER CLARKSON N
Erscheinungsdatum
2003
Sprache
Englisch
ISBN 10 
0609609971
ISBN 13 
9780609609972
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
304
Kontakt zum Hersteller
CROWN
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