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Posts Tagged ‘tyler florence’

Tortellini stuffed acorn squash


 

I’m having a hard time giving up Tyler Florence. There are SO many recipes that I haven’t tried yet!

This one was featured on a few different blogs during Tyler Florence Fridays. I figured it would be a good dish to make when I had friends over for Halloween.

While it was beautiful, it lacked in flavor somehow. Not sure what I was missing, but the sauce needed something more. I used sweet potato ravioli (from RP Fresh Pasta in Madison) and chicken and prosciutto tortellini (from Buitoni) since one of my guests is allergic to ricotta. Both the pastas were delicious. I really enjoyed the squash with the pasta sauce, too.

 

Tyler Florence's tortellini stuffed acorn squash

Tyler Florence's tortellini stuffed acorn squash

Roasted acorn squash stuffed with cheese tortellini
Tyler Florence, via AOL Food

 

  • 2 medium acorn squash (about 1 pound each)
  • extra-virgin olive oil
  • kosher salst and freshly ground black pepper
  • 2 cups heavy cream
  • 1 garlic clove crushed
  • 1 sprig thyme
  • 1 cup grated Parmesan
  • 1/8 teaspoon grated nutmeg
  • 1 pound cheese tortellini (store bought)
  • kosher salst and freshly ground black pepper
  • grated parmesan cheese for topping
  • fresh sage leaves for garnish

Preheat oven to 350 F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 25-30 minutes or until tender.

Meanwhile prepare the tortellini mix. Heat a large pot of salted water to cook the tortellini in. In a separate saucepan heat the heavy cream over medium heat with garlic and thyme and reduce until thick and coats the back of a wooden spoon. Add the nutmeg and parmesan then melt over low heat. Cook the tortellini in the boiling water (3-4 minutes for fresh tortellini or follow directions of brand) and then strain and toss into cream mixture. some of the pasta water to thin out sauce if necessary. Season with salt and pepper and then divide amongst cooked squash cups.

Turn the oven up to 400 F.

Sprinkle the tops of squash bowls with grated Parmesan and a fresh sage leave and then bake in the oven for a further 10 minutes until the cheese is melted and golden brown.

 

 

 

 

 

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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

    Ingredients:

    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

    Directions

    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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    This was a super simple dish, but not my favorite from Tyler Florence. I honestly don’t know what it is about it, but it just didn’t do it for me. It was good – but something was missing. I did use a different spice than the thyme, so maybe that was my fault. Either way, this turned out beautifully and looks like something you get at a restaurant.

    Check out the other dishes made for Tyler Florence Fridays.

    Tyler Florence's Green Beans with Caramelized Onions

    Tyler Florence's Green Beans with Caramelized Onions

    I cut this in 4, but this is the original recipe from Tyler

    Green Beans with Caramelized Onions
    by Tyler Florence, serves 6-8

    3 lbs green beans, trimmed
    1/2 cup sliced almonds
    3 tbsp. unsalted butter
    5 tbsp. olive oil
    2 large onions, sliced thinly
    2 tbsp. fresh thyme leaves

    Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

    Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

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