Tag Archives: Tyler Florence

Spaghetti with Sautéed Cauliflower, Raisins, and Pine Nuts

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For Meatless Monday tomorrow, I give you this gem. If you haven’t gotten on the cauliflower bandwagon yet, this may well convince you. There’s a ton of flavor going here, and I get it, at first it sounds weird. But trust me — when you put it all together, it works. There’s the caramelized cauliflower, sweetness from the raisins, acid from the lemon and umami from the anchovy, plus cheese, nuts and lots of parsley to top it off=bliss. I loved the addition of panko bread crumbs on top which gave it a nice buttery crunch. This is yet another of Tyler Florence’s hits from his “Tyler’s Ultimate” cookbook.

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It’s nice to have a pasta now and then that doesn’t use a traditional meat or pesto sauce. This one uses just olive oil, a little water and lemon — when reheating you may want to add a bit more olive oil to loosen it up a little.

TW’s Tips

  • Instead of using anchovies, you can buy anchovy paste in a tube (literally like toothpaste)
  • On the raisins, you can use golden or regular
  • To keep this totally vegetarian, just leave out the anchovy (but I don’t recommend it!)
  • On the pinenuts, you can substitute others — almonds, walnuts are good options
  • Keep the toasted breadcrumbs separate so you still get a crunch when you reheat the pasta for leftovers — just sprinkle them on top when it comes out of the microwave.

Enjoy!

Spaghetti with Sautéed Cauliflower, Raisins and Pine Nuts

Ingredients

  • 1 head cauliflower, cored and broken into bite-size florets
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup raisins (TW: I used leftover golden raisins)
  • 2 anchovy fillets, mashed to a paste with the side of a large knife (TW: or use anchovy paste)
  • 1/4 cup pine nuts, toasted (TW: I used sliced almonds)
  • 1/2 cup panko (Japanese bread crumbs)
  • 1 pound spaghetti
  • 1/2 bunch parsley, chopped, about 1/2 cup
  • Juice of 1/2 a lemon
  • Freshly grated Parmesan to taste

Directions

Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 350.

Saute the cauliflower and the anchovies in a saute pan in 1/4 cup of olive oil. Heat over medium heat until the oil is hot and the anchovies are sizzling. Add 1/4 cup of water and season with salt. Bring to a simmer, heat on medium, cover and and steam the cauliflower for about 5 minutes. Uncover and cook for about 5-7 minutes more until the water has evaporated and the cauliflower is starting to brown. Add the raisins and pine nuts and toss to warm through. Remove the pan from the heat and cover to keep warm.

On a baking sheet, drizzle the panko with 2-3 tablespoons of the olive oil and season with salt and pepper. Toss to coat and spread out in a layer on a baking sheet. Bake for about 10 minutes or until it’s lightly brown and crunchy.

Cook the spaghetti until al dente.

Drain the spaghetti and place in a large bowl. Add a 2 count of olive oil and toss. Dump in the cauliflower mixture, add the parsley and lemon juice, and fold together. Arrange on a plate and sprinkle with the bread crumbs and cheese.

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Coconut Shrimp with Basmati Rice, Apricots and Lime

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Growing up in New Hampshire, Thai food was just not on the radar. Today, thankfully there are a few more options around my hometown, but in the 80s/90s, the extent of ethnic food was some woefully Americanized Chinese and some slapdash Tex-Mex. I must have had my first taste of Thai sometime around grad school — I’m not quite sure — but I do know that I was instantly hooked. There’s so much to love — the rich coconut milk, spicy curries, the acidity of lime and freshness of Thai basil. I loved the variety and the different flavors you just don’t experience when you’re eating super traditional American food. Today, you could convince me to have Thai food any day.

I’ve found it’s impossible to make Thai food at home that tastes as good as what you can get in a good Thai restaurant, but I make an attempt every now and then (especially when I can get good ingredients at the great ethnic food stores in NYC). This recipe from Tyler Florence is a solid showing. It’s got lots of coconut milk going, with ginger, lemongrass and Thai basil. The peanuts on top add a great crunch and richness.

The rice in this dish is actually really great — and I’m not a rice girl. The addition of arugula adds some interesting spiciness, and the dried apricots are a great hit of sweetness.

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TW’s Tips

  • Despite all the ethnic food stores here, I couldn’t find kafir lime leaves. I had to go with regular lime.
  • Go to the effort of finding Thai basil. It’s quite different from the traditional Italian basil — the flavor is really amazing. I even saw Thai basil at the greenmarket today.
  • Don’t overcook the shrimp. I had to cook them a bit longer than indicated in the recipe to cook them through. Look for them to curl and turn opaque.
  • Have some Thai chile sauce on the side that you can mix in to add a little heat to this.

Enjoy!

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Coconut Shrimp with Basmati Rice, Apricots and Lime

Ingredients

  • 2 tbsp peanut oil
  • 2 inch piece of fresh ginger, unpeeled and smashed with the side of a large knife
  • 2 Thai chiles, chopped
  • 2 lemongrass stalks, white parts only, chopped into small pieces
  • 4 shallots, chopped
  • 1 tbsp tomato paste
  • 2 tbsp sugar
  • 1 quart coconut milk
  • 2 kafir lime leaves, or one lime, halved
  • 1 cup basmati rice
  • 1.5 tsp kosher salt
  • 1/2 cup dried apricots, halved
  • 3 scallions, white and green parts, finely chopped
  • Handful of arugula leaves
  • 1.5 lbs medium shrimp, shelled and deveined
  • 1 small can straw mushrooms, drained
  • 4 fresh Thai basil sprigs for garnish
  • 1/4 cup salted, roasted peanuts for garnish
  • 1 lime, quartered, for garnish

Directions

First get the sauce going: Heat the oil in a large pot over medium heat. Add the ginger, chiles, lemongrass, and shallots and cook until the shallots are softened, 3 to 4 minutes. Add the tomato paste, sugar, coconut milk, and lime leaves and give it a stir. Bring to a boil, reduce the heat, and simmer, uncovered, for about 25 minute, until the sauce is reduced by about one third and thickened.

While that’s cooking, jump to the rice. Combine the rice, salt, and 2 cups of water in a small saucepan. Bring to a simmer, reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Stir in the apricots, scallions and arugula.

To finish, add the shrimp to the pot with the sauce and simmer gently just to cook through, 3 to 4 minutes. Add the straw mushrooms and stir. Spoon the rice into the bottom of 4 bowls. Spoon the shrimp over along with the sauce and garnish each bowl with basil, peanuts and a wedge of lime.

Warm Spinach Salad with Bacon and Soft Boiled Egg

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IMG_6590This salad is really, really delicious. It’s so simple. And so good. The ingredients are few:  you get an awesome contrast from savory caramelized onions and garlic, salty bacon, sweet honey and the bite of the apple cider vinegar all on top of the nice freshness of the spinach. And in my opinion, put a runny egg on top of anything and you’re golden. This is yet another winner from Tyler Florence — his “Ultimates” cookbook is one of my regular go-to’s.

Everything comes together really quickly on this one, so make sure you time it well so the egg isn’t sitting around and cooking more while you wait for the onions to caramelize. Recommend getting the water to boil on first, and cooking up the bacon while you wait for that to work. Once the onions and garlic are caramelized, you can turn the burner off if the water has still not come to a boil, and then turn it back up when it’s almost there, so the spinach is ready when the eggs come out.

TW’s Tips

  • I skipped cutting up the bacon ahead of time and just cooked it up nice and crispy and crumbled it over the salad
  • I made this for one (would be really tough to reheat), and used 2 pieces of bacon, one egg, 1/4 onion, 1 garlic clove and almost a full bag of spinach for one serving. One onion seemed like an awful lot to me.
  • The original recipe called for letting the eggs sit for 12 minutes — this does NOT work for a soft boiled egg. The ideal you’re looking for here is a runny yolk so you can mix all that goodness up in the spinach. After trial and error I got a pretty soft yolk letting the egg sit for 2 minutes — if you do 1 minute it would be nice and runny.
  • Pull the eggs out of the water with a slotted spoon and run under cold water/plunge into an ice bath immediately to stop the cooking.

Enjoy!

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Warm Spinach Salad with Bacon and Soft Boiled Egg

Ingredients

  • 2 large eggs (TW: or more)
  • 2 bacon, slices cut crosswise into thin strips (TW: see note above)
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 tablespoons honey (TW: I used agave syrup)
  • 1 tablespoon apple cider vinegar
  • 1 (1 lb) bag baby spinach (TW: recommend 2 bags)
  • kosher salt & freshly ground black pepper

Directions

Put the eggs in a small saucepan and cover with cold water. Bring to a simmer over medium-high heat, turn the heat off and let the eggs sit for 1 1/2-2 minutes. Lift the eggs out of the pan and cool; peel the eggs.

Meanwhile, put the bacon strips into a big skillet and cook for 3 to 4 minutes over medium heat to render the fat. Scoop the bacon out and set aside onto a plate, leaving the fat in the pan. Add the onion and garlic and cook for 5-6 minutes, until soft. Add the honey and vinegar and keep cooking until the onion has caramelized, about 5 more minutes. Toss the spinach into the pan, sprinkle with salt and pepper, and toss with tongs until the spinach is just wilted, about 30 seconds. Dump the spinach out into a bowl and add the bacon. Halve the eggs and arrange on top of the salad.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio

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I hope everyone had an amazing Memorial Day — I spent mine in New Hampshire hanging out with my parents and grandmothers. It was super relaxing and I got in lots of crossword time with my Dad, had lunch with my Grams and got to meet a dear friend’s daughter for the first time.

Weekends like this are best for cookouts, which I don’t get to do much of in NYC. This recipe is one you can do on the grill, but you can also make do with a grill pan on the stove if needed (and I do need most times!). And just check out how beautiful it looks plated up!

The secret to this Tyler Florence recipe is a really awesome vinaigrette loaded with garlic, parsley, lemon and thyme, and the perfect juxtaposition of the juicy chicken alongside the bitter radicchio with some great acid from the balsamic and the lemon. I love what grilling does to the radicchio, giving it a nice char and sweetness, and same with grilled lemon — it adds a little something that you don’t get from it when it’s raw.

TW’s Tips

  • You can make the vinaigrette a day ahead; keep in the fridge and bring to room temp before using.
  • The recipe calls for one chicken broken into parts; I love chicken legs so I used a big pack of legs for this, just aim for about 4 pounds of meat

Enjoy this chicken with some of your favorite grill sides — or make it a meal in itself.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio

Ingredients

  • 2 heads garlic, cut in 1/2 horizontally
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
  • 2 lemons, juiced, plus 2 lemons, halved
  • About 1 bunch flat-leaf parsley, leaves chopped
  • 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces (or any combination — I used just legs)
  • Freshly ground black pepper
  • 2 heads radicchio, preferably Treviso, cut into quarters
  • 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you’re ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelized all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Roasted Acorn Squash Stuffed with Cheese Tortellini

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If you know me, you know I love pasta — any type, shape, filling, flavor or sauce. As long as it’s cooked al dente, I’m in. This is a great winter meal that combines pasta with roasted acorn squash with a pretty impressive presentation. And you don’t have to feel quite as guilty about the cream-based, cheese sauce since you have vegetables involved.

So yes, it’s cheesy and rich, but it’s delicious and perfect for a dinner party since the presentation is so lovely. The sage on top is the perfect finisher. And for the record, another Tyler Florence.

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TW’s Tips

  • Any small stuffed pasta would work here — mini ravioli, etc.
  • It took a while for the squash to cook through — longer than the recipe indicated. Make sure it’s done well by testing with a knife. Nothing is worse than crunchy squash.
  • Reheating this meal isn’t easy — I scooped the whole bit out of the squash and reheated in a bowl.
  • This is a heavy meal. Serve with a salad on the side.

Roasted Acorn Squash Stuffed with Cheese Tortellini

Ingredients

  • 2 medium acorn squash (about 1 pound each)
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 pound store-bought fresh or frozen cheese tortellini
  • 2 cups heavy whipping cream
  • 1 garlic clove, peeled and crushed
  • 1 sprig fresh thyme, leaves only
  • 1 cup grated Parmigiano-Reggiano, plus more for topping
  • 1/4 teaspoon freshly grated nutmeg
  • Fresh sage leaves, for garnish

Directions

Preheat oven to 350°F. Cut the squash in half through the equator and scrape out the seeds with a spoon. Cut a small piece off the rounded edge of both halves to give them a base to sit on. Place the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with oil and roast for 25 to 30 minutes until tender.

Cook the tortellini in salted boiling water according to package directions; drain well, reserving some of the pasta water. Set tortellini and pasta water aside.

In a separate saucepan heat the cream over medium heat. Add garlic and thyme; cook 5 to 7 minutes, until liquid is reduced and mixture coats the back of a wooden spoon. Add the 1 cup the Parmigiano-Reggiano and the nutmeg, stir over low heat to melt the cheese. Toss tortellini into cream mixture. (Use some of the pasta water to thin sauce, if necessary.) Season with salt and pepper, then divide among cooked squash bowls.

Turn the oven to 400°F. Sprinkle the tops with Parmigiano-Reggiano and fresh sage leaves; bake for 10 minutes more, until the cheese is melted and golden.

Chicken and Coconut Paella

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It sounds a little weird, yes. But this is one of the rare favorites I keep coming back to. Staying on my Tyler Florence kick: Chicken and Coconut Paella. What’s great about this dish: one pot to wash. Rice that’s a little crispy and crunchy and caramelized. Great Thai flavors from coconut milk and mint and coriander (freshly ground, makes a difference). Lemony watercress/pea salad on the side. Prep beforehand and bake it while you’re entertaining guests. Done!

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TW’s Tips

  • I honest to God could not find a package of bone-in chicken thighs at the grocery store (and they had literally every other option for chicken in America), so I bought two combo packets of leg/thigh and a couple of breasts and called it a day. Worked just fine, i.e., don’t obsess about the chicken part.
  • Use coriander seeds instead of ground coriander if you can. It’s fresher and better. Compare it to ground pepper and freshly ground pepper. I make my case.
  • I find that this needs a bit more liquid than the recipe calls for. I added an extra cup or so of coconut milk, and it could take even more.
  • I looooove mint in this dish, but if you’re not a big fan, try flat leaf parsley instead.

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Chicken and Coconut Paella

Ingredients

  • 1/4 cup coriander seeds
  • 8 chicken thighs
  • Kosher salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 onion, finely minced
  • 1-inch piece of fresh ginger, peeled and chopped
  • 1 bay leaf
  • 2 cups basmati rice
  • Grated zest of 1 lemon
  • 1 1/2 cups chicken broth
  • 1 1/2 cups coconut milk (TW: add extra)

Pea Salad

  • 1 cup frozen peas, thawed in a colander under cool water
  • Small handful of fresh mint leaves
  • 1 bunch watercress
  • Juice of 1/2 lemon
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Mint leaves, for garnish
  • Lemon wedges, for garnish

Directions

Preheat the oven to 400F. Coarsely crack the coriander seeds. Season the thighs well with salt and pepper and sprinkle all over with the cracked coriander. Heat a 3-count of olive oil in a large, deep, ovenproof skillet over medium-high heat. Lay the chicken thighs in the pan, skin side down, and give them a good sear for 3 to 4 minutes to develop a nice crust. Turn and cook for 3 to 4 minutes on the other side to brown the meat. Take the chicken out of the pan.

Hit the pan with another tablespoon of olive oil and turn the heat down to medium. Add the onion, ginger, and bay leaf and cook, stirring for 3 to 4 minutes, until the onion is soft but not brown. Now you’ve got all this great flavor going on in the bottom of the pan –chicken drippings, ginger, onion, and bay. Add the rice and season with salt and pepper. Stir for a minute of two until the grains are well coated with the oil. Stir in the lemon zest. Now add the broth and coconut milk and bring that to a simmer. Tuck in the chicken thighs, put the whole thing in the oven, and bake, uncovered, until the rice is tender and bound by a creamy sauce and the chicken is entirely cooked through, about 30 minutes. Discard the bay leaf.

When the chicken is done, put the peas, mint, and watercress into a bowl. Add the lemon juice, olive oil, and salt and pepper and give it a good toss. Taste for seasoning. To serve, take a big spoon and scoop out some rice and chicken onto each of 4 plates. Garnish each plate with the pea salad.

The Most Amazing Fried Chicken

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I’ve been a bit of a disaster in the kitchen lately. Last weekend I had a trifecta — my glass blender exploded, breaking into two pieces and spraying hot tomatillo sauce all over my kitchen; I left the oven on all night long (oops); and a defrosting bag of cranberries left a huge red cranberry stain on my granite countertops (managed to get it out, thank you, Google).

However, this fried chicken was far from a disaster. Oh no. No disaster here.

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I admit I was a little intimidated. I’ve never cooked fried chicken before, and a lot can go wrong when you heat a big vat of oil to high temperatures. But the challenge was on. I followed a Tyler Florence recipe from his “The Ultimate” cookbook. You marinate the chicken in lemon juice while the oil heats, but otherwise the recipe is pretty simple. It’s your basic flour and egg wash combination. But wow does this make a juicy, delicious chicken. It was perhaps the most flavorful chicken I’ve ever had, inside an amazing, crispy crust that I was licking off my fingers.

One great secret — crisping up a combination of herbs and garlic in the oil while it warms up. Rosemary, thyme, sage…then you reserve it and sprinkle that crispy flavor over the chicken when it’s done. So good. With a squeeze of lemon for some acid, alongside some rich mashed potatoes, I was in home-cooking heaven.

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Trust me, make this chicken. I reheated it the day after in the oven at 350 for about 15 minutes — not quite as crispy as the day before, but still quite delicious.

TW’s Tips

  • This probably goes without saying, but you must use a skin-on chicken. Non-negotiable.
  • You can save money by buying a whole chicken and breaking it down yourself. It’s actually not that bad if you have a good knife. Google it. I’ve found a quartered chicken at my local grocery store and that’s even easier — you don’t have to deal with the back, etc.
  • I found it hard to find peanut oil, so I used canola. Vegetable would work as well. I also bought a deep fry thermometer, which was worth it.
  • The mashed potatoes call for a ricer to mash them, but I used an immersion blender. An electric mixer or potato masher would work just as well.
  • The broccoli is excellent, but next time I’m going to try to roast it the whole time instead of pre-boiling it.

The Ultimate Fried Chicken

Ingredients

  • 1 (3 1/2 lb.) chicken, cut into 10 pieces
  • Juice of 2 lemons
  • 1 gallon peanut oil, for deep-frying
  • 1/4 bunch of fresh thyme
  • 3 big fresh rosemary sprigs
  • 1/4 bunch of fresh sage
  • 2 fresh bay leaves
  • 1/2 head of garlic, smashed, husk still attached
  • 2 cups all-purpose flour
  • Sea salt and cracked black pepper
  • 4 large eggs
  • Extra-virgin olive oil
  • Lemon wedges, for serving

 Directions

Rinse the chicken pieces and pat dry. Put them in a large bowl and squeeze the lemon juice over them, turning the chicken so that the lemon gets all through it. Let it marinate while you heat the oil.

Pour the peanut oil into a large pasta pot. Add the herbs and garlic and heat over medium-high heat until the oil registers 350 degrees on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Meanwhile, put the flour in a large, shallow platter and hit it with a generous seasoning of salt and pepper. Crack the eggs into a large, shallow bowl, add a drizzle of olive oil and a couple of tablespoons of water and whisk it all together with a fork.

When the oil reached 350, skim off the herbs and garlic with a slotted spoon; reserve. Roll the chicken pieces around in the flour until well coated. Shake off the excess, then dunk them in the egg wash. Carefully drop the chicken into the hot oil (you can cook it all at the same time) and cook for about 20 minutes, turning it with tongs every now and then to keep the color even. The chicken is done when the skin is crisp and golden brown and the chicken floats at the surface of the oil.. Keep an eye on the temperature and adjust the heat to keep the temperature as even as possible.

When the chicken is done, take a big skimmer and remove all of it from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Scatter the reserved herbs and garlic over the top. Serve hot, with big lemon wedges.

Velvety Mashed Potatoes

Ingredients

  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 large Yukon gold potatoes, peeled
  • Kosher salt
  • Freshly ground black pepper
  • Drizzle olive oil, optional

Directions

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

Parmesan Lemon Roasted Broccoli

  • 3 heads broccoli (about 3 pounds)
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 lemon, juiced

Directions

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Peppered Salmon with Creamy Chickpea Dressing and Fresh Greens

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I’ve been trying to eat more fish/seafood lately, and salmon is one of my favorites. It’s not too expensive, not too fishy and can be really beautiful when cooked correctly. This recipe from Tyler Florence is a great one to impress company — while not being too hard so you won’t be in the kitchen all night. The salmon is crusted in freshly ground black pepper and coriander seeds, so it’s crunchy on the outside and (ideally) still a little rare on the inside. Buy high quality fish and this will be a hit.

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The salmon is served on top of a puree of chickpeas spiced up with cumin, and an herby salad of spinach, mint and dill alongside, dressed simply in lemon and oil, salt and pepper. Get a little bit of salad, chickpea and salmon in each bite, and it’s perfect! The salad is nice and fresh and dill always goes great with fish, and it gives it a nice cool, crunchy kick. Delicious!

TW’s Tips

  • Coriander seeds: find them in the bulk spice area at a Whole Foods or Sprouts, or they often come in a jar in the spice aisle as well. It’s critical to use freshly ground seeds — NOT the ground spice. You don’t get the same texture or flavor.
  • Grinding the spices — don’t attempt a mortar and pestle. I tried it and wanted to cry. I have an electric spice grinder that I use, or clean out your coffee grinder REALLY well and use that.
  • You can do skin or off on the fish — I’ve done it both ways. It’s nice to get some crispy skin if you like that, but if not, it’s still good.
  • The recipe doesn’t call for heating up the chickpeas, but I didn’t like them room temp. (I’m one of those people who needs their food either really hot or cold — not in between.) I throw them in a little saucepan and heat them through.

Peppered Salmon with Creamy Chickpea Dressing and Fresh Greens
(Serves 4)

Ingredients 
Salmon
  • 1/4 cup black peppercorns
  • 1/4 cup coriander seeds
  • 1 pound salmon fillet, skin on
  • extra-virgin olive oil
  • kosher salt
  • lemon wedges for serving
Vinaigrette

  • 1 can (15 ounces) chickpeas
  • 1/4 cup extra virgin olive oil
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • Juice of 1 lemon
  • kosher salt and freshly ground black pepper
Salad

  • 1 bag (10 ounces) baby spinach
  • 1 bunch of fresh mint
  • 1 bunch of fresh dill
Directions

  • Put the peppercorns and coriander in a clean spice grinder and pulse to a coarse grind. Pour the mixture out onto a large plate. Roll the salmon in the spices until coated all over.
  • Heat a 2-count of olive oil in a large skillet over medium-high heat until the oil is smoking. Sprinkle the salmon with salt, add it to the pan and sear for 4 to 5 minutes to develop a good crust. Turn the fillet and cook 4 to 5 minutes on the other side, until the salmon begins to flake apart when gently prodded with a fork. Put the salmon on a plate, cover with foil and set aside at room temperature.
  • For the vinaigrette, open the can of chickpeas and dump it straight into a bowl, without draining.  Add the olive oil, cumin, paprika, lemon juice, and a little salt and pepper and stir that up. Spoon about half of the vinaigrette into a blender and puree; stir the puree back into the rest of the vinaigrette to thicken. (I heat this through on the stove — just throw in a pan and bring to a simmer.)
  • Toss spinach, mint, and dill in a bowl.
  • To serve, spoon the chickpea vinaigrette into the center of a platter. Set the salmon fillet on top and mound the spinach to one side. Serve with lemon wedges.

Crispy Sesame Asian Chicken Salad with Spinach, Cucumbers and Cilantro

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If you’re looking for a yummy yet simple salad, this is a great one for you. It’s a Tyler Florence recipe, so you know it’s got lots of great flavors going on — this time with an Asian twist with the soy sauce/ginger dressing. The chicken is breaded in panko breadcrumbs versus traditional — I’m a huge fan of these. They have more texture and crunch, and they somehow seem a bit fresher than boxed breadcrumbs. With  fresh cucumbers and cilantro, and some nutty sesame seeds for garnish, this doesn’t take long at all to throw together.

TW’s Tips

  • If you’ll have leftovers, don’t dress the greens — dress them on each plate — so they don’t get soggy on you. Keep the dressing in the fridge and take it out a little before you eat to let it come to room temp.
  • If you want to skip peeling the cucumber, get an English one and you can leave the skin on (it’s not waxy like a regular cucumber).

Enjoy!

Crispy Sesame Asian Chicken Salad with Spinach, Cucumbers and Cilantro

Ingredients

Vinaigrette:

  • ¼ cup soy sauce
  • Juice of half a lemon
  • 1 tablespoon rice wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1-inch knob fresh ginger, peeled and chopped
  • 1 teaspoon sugar

Salad:

  • 4 boneless, skinless chicken breasts (about 1.5 lb), cut crosswise into 1-inch-wide finger strips
  • 1 ½ cups panko breadcrumbs
  • ¼ cup sesame seeds
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • A couple good handfuls of stemmed spinach leaves (about 4 cups)
  • 1 cucumber, peeled, and cut into thin strips with a vegetable peeler
  • Handful fresh cilantro leaves
  • 1 tablespoon sesame seeds toasted in a dry skillet over low heat, plus extra for garnish
  • Cracked black pepper

Directions

In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.

When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.

Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.

Put the spinach in bowl with the cucumber strips. Add the rest of the vinaigrette and the toasted sesame seeds, season with salt and pepper, and give it a good toss. To serve, divide the chicken strips between four plates. Put a handful of dressed spinach on top, shower with more toasted sesame seeds and cracked black pepper.

Spaghetti with Summer Squash and Tomatoes

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Inspired by my friend Megan’s gift of a fresh zucchini from her garden (jealous!), I found this Tyler Florence recipe for Spaghetti with Summer Squash and Tomatoes and hit the farmer’s market for some more super fresh produce to round out the dish. Oh boy, was it worth it. This pasta is light and fresh, and bursting with great flavors from the veggies — and the fresher you go, the better this will taste. I even got some arugula from the farmer’s market and it was unbelievable — spicy, peppery and the perfect hit in this tasty bowl of pasta.

Roasting all the vegetables instead of sautéing really make a difference in this recipe. The roasting caramelizes the veggies and also adds more of a nutty taste to them — so much better than a turn in a frying pan, even if it does take a little longer. There are so many vegetables in here that you don’t even feel bad about eating a bowl of pasta!

TW’s Tips

  • Use fresh farmer’s market veggies.
  • Go super al dente on the pasta — I love when pasta has some bite to it, and it makes this even better reheated.
  •  Cut the tomatoes in half if they’re bigger than normal (which you may get since farmer’s market produce isn’t so uniform)
  • Don’t forget the ladle of pasta liquid before you drain!
  • Use lots of fresh cracked black pepper on top, and sprinkle with a little sea salt/kosher salt. Yum!

Spaghetti with Summer Squash and Tomatoes

Ingredients

  • Kosher salt
  • 1 zucchini, sliced into thin rounds
  • 1 summer squash, sliced into thin rounds
  • 1 pint cherry tomatoes
  • 1/2 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 tablespoon chopped fresh oregano leaves
  • 1/4 cup extra-virgin olive oil
  • Handful of arugula leaves, chopped
  • 3/4 cup Parmigiano-Reggiano
  • Freshly ground black pepper
  • 1 pound spaghetti

Directions

Bring a large pot of salted water to a boil over high heat for the spaghetti.

Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed. Toss with the arugula and Parmigiano-Reggiano.