Archive for the ‘Tyler Florence Fridays’ Category

It’s time to say goodbye to Tyler Florence Fridays and that makes me sad.

Know what makes me happy though? Chocolate cake.

And Tyler’s Ultimate Flourless Chocolate Cake certainly made this farewell party a little less depressing. How can you go wrong with eggs, sugar and chocolate? Impossible, I say.

Decadent. Moist. Melt-in-your-mouth delicious. Thank you, Tyler.

Tyler Florence Fridays may be over, but my love affair with Tyler will continue for a long time to come.

Tyler Florence's Ultimate flourless chocolate cake

Tyler Florence's Ultimate flourless chocolate cake

Flourless chocolate cake
Tyler Florence, foodnetwork.com

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate – then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.


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Since I’m a bit tight on funds this week, I chose a really simple recipe for Tyler Florence Fridays – buttermilk biscuits.

These were super easy and incredibly delicious. I think I rolled mine too thin, so they didn’t puff up as much, and subsequently made about 15, not 8 per the recipe, but they were still really, really good. I only gobbled up 4 right out of the oven.

Tyler Florence's buttermilk biscuits

Tyler Florence's buttermilk biscuits

We’ve got only one more week with Tyler, and I’ll be so sad when it’s done. I joined the group late, but it’s been a blast and I’m looking forward to continuing to cook with Tyler in the future. Check out what everyone else made and then check out the new cooking club on the ‘net – I heart Cooking Clubs. (I may be getting into that one too!) 🙂

Tyler’s Better Buttermilk Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
  • 3/4 cup buttermilk
  • In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

    Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

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    For this week’s Tyler Florence Fridays, Scott and I whipped up some banana and pecan pancakes with maple butter. These were really good – I really liked the pecans (I left them chopped) in with the pancakes, it almost reminded me of eating a banana nut muffin. The only thing I’d do differently next time, is mash up the bananas and add to the batter as opposed to adding slices at the end.

    In order to help beef up the nutritional content, I added two tablespoons of chia seeds to the batter. They don’t change the taste of the pancakes at all, but they do add a nice dose of Omega 3s as well as all kinds of other good nutrients.

    We also cut the butter recipe in half and had PLENTY for the full batch of pancakes. The maple butter was good, but not my favorite part. I’m not sure the melted butter was a necessity at the end of the recipe, so I might try cutting it out next time to save on some calories. These were mighty delicious just the way they are though!

    Tyler Florence's Banana and Pecan pancakes with maple butter

    Tyler Florence's Banana and Pecan pancakes with maple butter

    Banana and pecan pancakes with maple butter
    Tyler Florence, Food Network

    2 cups buttermilk
    3 eggs
    1 teaspoon pure vanilla extract
    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1 teaspoon baking soda
    1 pinch salt
    4 tablespoons sugar
    1/2 cup pecans, toasted and finely ground (not chopped)
    1/2 stick unsalted butter, melted
    3 bananas, peeled and sliced in 1/4-inch circles
    Maple Butter, recipe follows

    Preheat the oven to 200 degrees F.

    In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.

    Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.

    To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar and candied pecans.

    Maple butter:

    2 sticks unsalted butter, softened
    1/4 cup pure maple syrup
    2 tablespoons honey
    1 piece parchment or greaseproof paper

    In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

    Yield: 6 servings

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    I swear I did NOT fall off the face of the earth – not that anyone was probably all that worried. It’s been a pretty stressful two weeks, but, I’m back on track and getting caught up on blogging. *whew*

    For this week’s Tyler Florence Fridays submission, I decided to try his Broiled Portobello Sushi with Soy Glaze from his book Tyler Florence’s Real Kitchen. Though I did have some issues with the sushi rice sticking together, this was really good. Really good. I wanted to put the glaze on everything and lick it off. (I actually saved what was leftover – a LOT – to put on some fish this weekend.) It was best first thing after making it – so don’t feel bad about gobbling it up right away.

    Tyler Florence broiled portobello mushroom sushi with soy glaze
    Tyler Florence broiled portobello mushroom sushi with soy glaze

    Broiled Portobello Sushi with Soy Glaze
    Tyler Florence’s Real Kitchen, Pg. 77


    3/4 cup low-sodium soy sauce
    2 tbsp. brown sugar
    2 tbsp. sake (I used mirin)
    1 tsp. sesame oil
    1 garlic clove, smashed
    1-inch piece fresh ginger, peeled & minced
    3 small portobello mushrooms, cut on the bias in 1/2 inch slices
    1 1/2 cup prepared sushi rice
    1 sheet nori seaweed, halved and cut in 1/2 inch strips
    2 tbsp. sesame seeds, toasted (I totally forgot these)

    Preheat oven to 400 degrees. In small pot, combine soy sauce, brown sugar, sake (mirin), sesame oil, garlic and ginger over low heat. Swirl the pot around occasionaly and cook for about 8 minutes, or until thickened. Lay the mushroom slices in a single layer on a cookie sheet lined with aluminum foil. Brush the portobello mushroom slices with the soy glaze. Bake for 8 to 10 minutes, until the mushrooms brown and shrink slightly.

    Dab your fingers in a little water and grab about 2 tbsp. of sushi rice. Gently squeeze it in your palm to make it a compact mound. Put a portobello slice on top of that and wrap with a band of nori, moistening the ends to seal. Garnish with sesame seeds.

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    Scott and I were going to the neighbor’s house to watch the Bears-Packers game last weekend and I wanted to make a dessert. I feel bad going to someone’s house without dessert – don’t ask me why, I really don’t know. So, I whipped up these Amaretto Chocolate brownies from Tyler Florence. While I didn’t really notice a strong amaretto flavor, I certainly liked how fudgy these brownies were. Yummy, yummy, yummy.

    Tyler Florence amaretto brownies

    Tyler Florence amaretto brownies

    I didn’t put nuts in these because I wasn’t sure everyone else would like nuts, and well, I’m pretty sure I didn’t have any. 🙂 But, I bet they would be very tasty with them! Check out what everyone else made for Tyler Florence Fridays!

    Tyler Florence amaretto brownies

    Tyler Florence amaretto brownies

    Amaretto brownies
    from Tyler Florence

    2 sticks unsalted butter, plus more for pan
    8 ounces bittersweet chocolate chips
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    Pinch salt
    4 large eggs
    2 cups sugar
    2 tablespoons amaretto liqueur
    1 1/2 cups walnuts
    Powdered sugar, for garnish


    Preheat oven to 350 degrees F.

    Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don’t stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.

    Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.

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    The week totally got away from me and I was scrambling to figure out what to make for Tyler Florence Fridays. When I saw this recipe for grilled peanut butter & jelly sandwiches, I figured it would be the perfect easy recipe.

    Oh and it was! You’ve had peanut butter & jelly, you’ve had it on toast. Grilled is a whole ‘nother story. The peanut butter & jelly get warm and gooey … so delicious. With fall closing in, this is a great way to make an old standby new again.

    Grilled PB&J

    Grilled PB&J

    Grilled PB&J
    From Tyler Florence

    Really, you don’t need a recipe … just make a PB&J like you normally would, spread the outside with butter and grill in a panini or like you would a grilled cheese. Super easy and delicious.  Just be careful, the jelly can be HOT.

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    Purple cabbage – It’s like a bad Halloween joke around here. I’m blaming the cabbage for this dish being sub-par. I mean, really, what other way can you screw up such a basic dish than by making it purple & blue? Ugh, so disappointing.

    Hubby picked this out for this week’s submission for Tyler Florence Fridays. We both think it was missing something, but can’t decide what. It was just kinda … blah. On the up side, it was super easy to prepare and it came together really fast. I’d like to try this again, but next time, with napa cabbage instead of purple. Though the purple cabbage did give it quite the beautiful blue hue. I felt like I was cooking with Dr. Seuss.

    purple fried rice

    purple fried rice

    Shrimp and Egg Fried rice with PURPLE cabbage
    from Tyler Florence, Food Network

  • 6 tablespoons peanut oil
  • 2 shallots, thinly sliced
  • 1 (2-inch) piece ginger, peeled and grated
  • 1/2 small head napa cabbage, core removed and finely sliced
  • Salt
  • 2 cloves garlic, minced
  • 1/2 pound medium shrimp, peeled and deveined
  • 3 large eggs, lightly beaten
  • 4 cups cooked long-grain white rice
  • 1/2 cup frozen peas, thawed in warm water
  • 3 tablespoons soy sauce
  • 1/4 bunch scallions, sliced, for garnish
  • 1/2 cup chopped peanuts, for garnish
  • Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

    Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

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