Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [61]
Red Onions Roasted
with Balsamic and Honey
45 minutes
Very unpretentious and delicious. There’s no need to trim the onion roots; the dish looks more rustic with them as is.
Serves 4 to 6
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
⅓ cup honey
½ bunch fresh thyme
Sea salt and freshly ground black pepper
3 red onions, unpeeled, halved lengthwise
Preheat the oven to 375°F. In a small bowl, whisk together the oil, vinegar, honey, thyme, salt, and pepper until combined. Put the onions in a large bowl and pour the dressing over them. Toss everything together until the onions are well coated. Put the onions on a sheet pan, cut side up, and bake for 40 minutes, until the onions are soft and slightly caramelized.
Green Beans
with Caramelized Shallots
and Walnuts
20 minutes
Serves 4 to 6
1 pound green beans
Extra-virgin olive oil
2 shallots, cut in circles
½ cup walnuts
Sea salt and freshly ground black pepper
Juice of ½ lemon
2 tablespoons chopped fresh flat-leaf parsley
Bring a pot of slightly salted water to a boil. Blanch the green beans in the boiling water for 3 minutes; drain and set aside. Put a skillet over medium heat and add a 3-count of oil. Sauté the shallots for 3 minutes, stirring frequently, until they begin to soften and get some color. Add the walnuts and cook for 3 more minutes, tossing frequently, until the nuts get toasty. Add the green beans; season with salt and pepper. Toss it all together; then give a squeeze of lemon juice and hit it with the parsley. It’s good, tasty, and simple.
Baked Eggplant with Sesame Yogurt and Mint
Baked Eggplant with
Sesame Yogurt and Mint
45 minutes
The eggplant is also great grilled. The yogurt sauce is my version of tahini.
Serves 4 to 6
6 Japanese eggplants, halved lengthwise
Extra-virgin olive oil
1 fresh red chile, thinly sliced on the diagonal
Sea salt and freshly ground black pepper
½ cup plain yogurt
¼ cup sesame seeds, toasted, plus more for garnish (see Note)
Juice of ½ lemon
Fresh mint, for garnish
Preheat the oven to 450°F. Put the eggplant in a large shallow bowl and add the oil, chile, salt, and pepper. Toss to coat. Arrange the eggplant on a sheet pan, cut side down, and bake for 40 minutes, until soft. While the eggplant is in the oven, make the yogurt sauce.
Combine the yogurt, sesame seeds, and lemon juice in a food processor or blender; doesn’t matter. Blend until creamy and smooth. Season with salt and pepper. When the hot, gooey, sticky eggplant comes out of the oven, drizzle the yogurt sauce on top and garnish with more sesame seeds and some fresh mint. Nice Moroccan dish.
Caramelized Endive
with Anchovy Butter
25 minutes
Serves 4
4 endives, halved lengthwise
Extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, minced
Sea salt and freshly ground black pepper
4 tablespoons (½ stick) unsalted butter, at room temperature
Juice of ½ lemon
Place a skillet over low heat and drizzle with a 3-count of oil. Arrange the endives, cut side down, in the skillet, cover, and cook for 15 to 20 minutes, or until the endives get mushy. While they’re doing their thing, combine the garlic, anchovies, a pinch of salt, and the butter in a small bowl and mash them with a fork until combined. Turn the endive cut side up and top each with a spoonful of butter. Just let it melt. Give a squeeze of lemon, season with salt and pepper, and that’s it.
Corn Roasted in
Its Own Jacket
40 minutes
Boiling corn leaches out all the flavor and natural sweetness. Once you try corn this way, you will never look back.
Serves 4
4 ears fresh corn, unhusked
Preheat the oven to 350°F. Place the corn in its husks directly on the oven rack and roast for 30 to 40 minutes, until the corn is soft when you press on it. Peel down the husks and tie in a knot to use as a handle when eating. This method produces by far the sweetest corn I have ever had.
Potato Gratin
Potato Gratin
1 hour
Slice