Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [59]
Coat a 6-quart stockpot with the olive oil and place it over medium heat. Add the onion and garlic, stir to coat, and add the ham hocks and bay leaves; cook about 8 minutes. Pack in the greens, pushing them down into the pot; then add the stock, vinegar, sugar, and red pepper flakes. Bring up to a hard boil for 10 minutes, until the greens start to wilt. Turn the greens over with a wooden spoon. Lower to a gentle boil, cover the pot, and cook for 45 minutes. Taste the pot liquor (broth) and check the seasoning, adding seasoned salt to your taste. Cover and cook for 15 more minutes.
Butternut Squash Soufflé
1½ hours
Great for holidays. Even good as a dessert.
Serves 4
Preheat the oven to 350°F. Halve the butternut squash lengthwise and remove the seeds and strings.
1 butternut squash, about 2 pounds
Extra-virgin olive oil
Sea salt and freshly ground black pepper
Zest of 1 orange, finely grated
½ teaspoon minced fresh rosemary
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, at room temperature, plus more for greasing the soufflé dish
4 eggs, separated
Pinch of cream of tartar
Granulated sugar, for the soufflé dish
Confectioners’ sugar, for dusting
Brush the insides with oil; season with salt and pepper. Turn the squash over and place the halves side by side on a rack in a roasting pan, cut side down. Bake for 45 minutes, until fork-tender.
Remove the squash from the oven, scoop out the flesh, and put it in a food processor; you should have 2 cups. Add the orange zest, rosemary, cinnamon, and butter and season with salt and pepper. Pulse to combine. Scrape the butternut squash puree into a bowl and cool to room temperature. Whisk in the egg yolks to cream out the filling.
In a separate clean bowl beat the egg whites and cream of tartar to stiff peaks. With a rubber spatula, fold one third of the beaten whites into the squash mixture to lighten it. Then gently fold in the rest.
Grease a 2-quart soufflé dish with softened butter, sprinkle with granulated sugar, and pour out any excess. (The butter and sugar will keep the soufflé from sticking to the sides, allowing it to rise evenly.) Spoon the butternut squash mixture into the prepared baking dish and place on a cookie sheet. Bake on the middle oven rack for about 30 minutes. The soufflé is done when it has puffed over the rim, the outside is golden, and the center jiggles slightly. Dust with confectioners’ sugar before serving.
Creamed Spinach
with Nutmeg
20 minutes
Serves 4 to 6
Extra-virgin olive oil
1 tablespoon unsalted butter
1 onion, minced
2 garlic cloves, minced
2 pounds fresh spinach, stemmed
½ cup heavy cream
½ teaspoon grated fresh nutmeg
Sea salt and freshly ground black pepper
Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Sauté the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.
Chilled Asparagus with Citrus Vinaigrette
Chilled Asparagus
with Citrus Vinaigrette
15 minutes
Serves 4 to 6
2 bunches asparagus, trimmed
Juice and zest of 1 orange
Juice and zest of 1 lime
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
¼ cup canola oil
Fresh mint, for garnish
Bring a pot of lightly salted water to a boil and fill a large bowl with ice water. Trim off the woody ends of the spears. Blanch the asparagus in the boiling water for 3 minutes. Dump the asparagus in the ice water to stop them from overcooking and getting mushy. This also keeps the bright green color.
Whiz