Cheese Fondue Tyler Florence Food

FETA CHEESE FONDUE WITH WALNUTS AND PARSLEY

Steps:

• In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it's easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper.
• Once the cheese melts it is officially fondue, you can either use a fondue pot with a candle or just leave it in the pot and have everyone eat from there.
• Finish it with the walnuts tossed on top. I like to cut up bite size pieces of bread and melon or maybe pitted olives and prosciutto, either way this is always a holiday hit.

CHEESE FONDUE (TYLER FLORENCE)

Steps:

• In a small bowl, coat the cheeses with cornstarch and set aside.
• Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
• Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods around fondue pot.
• Serve with chunks of French and pumpernickel breads.
• Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.
• Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

ULTIMATE BEEF STROGANOFF WITH BUTTERED NOODLES - TYLER FLORENCE

Steps:

• Preheat oven to 300°F.
• Combine 4 cloves roughly chopped garlic with salt, pepper and olive oil. Add rosemary leaves and thyme leaves. Smear around the bowl and squeeze in your fist to bruise and combine. Smear this paste all over the short ribs on a baking sheet. Place sheet in oven and roast 2 1/2 hours, until the meat is falling off the bone.
• Heat 2 T olive oil over medium-high heat in a large skillet. Add mushrooms and sear 3-5 minutes until browned. Add shallots and garlic; cook until garlic is fragrant, 1-2 minutes. Season with salt and pepper. Move pan away from open flame and add cognac to deglaze; return pan to heat and scrape any browned bits off the bottom of the pan. Add heavy cream. Bring to a boil, reduce to a simmer and cook until reduced by half. Turn off heat and add mustard and sour cream; stir well. Adjust seasoning with salt and pepper.
• While sauce cooks, prepare noodles according to package directions. Drain and toss with butter and a little pepper while hot.
• Remove meat from bones and slice crosswise, 1/2" thick. Serve noodles, topped with sauce, then place meat on top. Garnish with parsley and green onions.

HASH BROWNS - TYLER FLORENCE

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.

ULTIMATE BRISKET - TYLER FLORENCE

Steps:

• Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
• Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
• When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
• Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
• Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.

CHEESE FONDUE

Steps:

• In small bowl, coat the cheeses with cornstarch and set aside.
• Rub the inside of the ceramic fondue pot with the garlic, then discard.
• Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
• Gradually stir the cheese into the simmering liquid.
• Melting the cheese gradually encourages a smooth fondue.
• Once smooth, stir in cherry brandy, mustard and nutmeg.
• Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot and enjoy!