CRISPY BUTTERNUT SQUASH CHIPS - TYLER FLORENCE
Make and share this Crispy Butternut Squash Chips - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut the solid cylindrical top off the squash and remove the peel. (Set the bulbous base aside for another recipe.) Slice into very thin discs using a mandolin. Soak chips in a large bowl of ice water for 10-15 minutes. Pat dry with paper towels.
- Heat peanut or vegetable oil 2-3" deep in a pot; bring temp up to 325°F Add sage and rosemary and fry until they stop sizzling and are crispy. Remove herbs and drain on paper towels. Crumble herbs and set aside.
- Add squash chips to oil in small batches, frying each batch 2-3 minutes until crispy. Drain on paper towels, sprinkling with crumbled fried herbs, salt and parmesan cheese while still hot.
Nutrition Facts : Calories 180.2, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 109.2, Carbohydrate 40.1, Fiber 6.8, Sugar 7.5, Protein 5.8
SAVORY CORN BUTTERNUT SQUASH BRULEE
Steps:
- Grease 4 ramekins with soft butter, mix the eggs and cream together and fill the molds half way up. Saute the other 4 ingredients for 4 to 5 minutes and put into the mold bake in a water bath at 375 degrees (or 20 minutes or until stiff to the shake.)
ENGLISH-STYLE FISH AND CHIPS
Steps:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
ROASTED BUTTERNUT SQUASH SOUP WITH AMARETTI COOKIES
Provided by Tyler Florence
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
- While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.
- In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.
COLCANNON
Courtesy of Tyler Florence "Tyler's Ultimate". He traveled to Ireland to get this one and it is YUMMY!
Provided by Marisa Cormier
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam the potatoes in their skins for 30 minutes.
- Peel them using a knife and fork.
- Chop with a knife before mashing.
- Mash thoroughly to remove all the lumps.
- Add 1 stick of butter in pieces.
- Gradually add hot milk, stirring all the time.
- Season with a few grinds of black pepper.
- Boil the cabbage in unsalted water until it turns a darker color.
- Add 2 tablespoons butter to tenderize it.
- Cover with lid for 2 minutes.
- Drain thoroughly before returning it to the pan.
- Chop into small pieces.
- Put the ham in a large saucepan and cover with water.
- Bring to the boil and simmer for 45 minutes until tender.
- Drain.
- Remove any fat and chop into small pieces.
- Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
- Serve in individual soup plates.
- Make an indentation on the top by swirling a wooden spoon.
- Put 1 tablespoon of butter into each indentation.
- Sprinkle with parsley.
Nutrition Facts : Calories 629.2, Fat 37.3, SaturatedFat 22.1, Cholesterol 127.8, Sodium 1431.4, Carbohydrate 51.3, Fiber 8.7, Sugar 7.4, Protein 25.8
TYLER FLORENCE'S ULTIMATE FISH AND CHIPS
I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!
Provided by Jessica K
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
- Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
- Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
- Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.
Nutrition Facts : Calories 1240.8, Fat 30.5, SaturatedFat 4.9, Cholesterol 147.9, Sodium 1982.5, Carbohydrate 192.1, Fiber 14.3, Sugar 9.5, Protein 50.4
CRISPY SQUASH CHIPS
These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.
Provided by DakotaKim
Categories Appetizers and Snacks Snacks Snack Chip Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
- Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
- Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
- Season roasted chips with salt as needed.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g
HASH BROWNS - TYLER FLORENCE
This is a recipe from Tyler's Ultimate tv show, from Food Network, I haven't tried it yet but wanted to post for use later.
Provided by Cricketcanada
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Peel potatoes and wash. Use a mandolin, or food processor with the grater attachment to finely shred potatoes. Place in a kitchen towel and squeeze dry.
- Take a 9-inch oven proof skillet and add bacon and sliced shallots. Set over medium heat and render fat, 4 to 5 minutes. Shallots will caramelize. Using a slotted spoon, remove the bacon and shallots and put in a large mixing bowl (reserve the bacon fat and pan) with potato slices, egg white, green onions, and thyme leaves and season well with salt and pepper. Toss to combine. Spoon mixture into the hot pan with the bacon fat. Pack it in well pressing down with a large spoon to compress the mixture a little. Drizzle the top with some extra-virgin olive oil and season with salt and pepper. When it starts to get golden brown and crispy around the edges flip the hash brown over and pop into the oven to bake for 15 minutes. Remove from oven and allow to cool slightly before running a knife around the edges and then inverting the potato onto a cutting board. Slice into wedges, garnish with chopped flat leaf parsley and serve.
Nutrition Facts : Calories 142.6, Fat 0.2, SaturatedFat 0.1, Sodium 27.6, Carbohydrate 31.4, Fiber 4.2, Sugar 1.8, Protein 4.7
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