Crispy Butternut Squash Chips Tyler Florence Food

SQUASH AND CHESTNUT LASAGNA

Steps:

• Place the pancetta in a large skillet over a medium flame. Cook for 5 minutes, until slightly crispy. Toss in the onion and olive oil and cook until translucent, about 3 minutes. Add the garlic, sage, and chestnuts to the pan and cook for 10 minutes, stirring often. Toss in the squash pieces, chicken stock, and freshly grated nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon. You can pulse with an immersion blender if you desire. Taste and adjust seasoning if needed.
• Preheat the oven to 350 degrees F.
• The lasagna will resemble ribbon candy when finished. To assemble the lasagna, place the pasta sheet on your work surface. Coat the first 4 inches of the pasta with the squash filling and fold the long end of the pasta over the layer. Spread the next side of the pasta with a thin layer of the filling, fold over the pasta sheet, again about 4 inches, to cover the bottom layers. Sprinkle with pecorino and fold over the pasta again. Repeat until you have used the full length of the pasta sheet. Sprinkle the top with Pecorino and a sage leaf. Transfer to a greased sheet pan. Repeat for the remaining 3 sheets of pasta to make 4 "free form" lasagnas. Place the pan in the oven to bake for 20 minutes.
• To make the pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use one hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (keep in mind, overly thick pasta tastes gummy.) Make 4 pieces, about 20-inches long and 6-inches wide.
• Right before assembling the lasagna, bring 5 quarts of well-salted water to a boil. Cook the pasta sheets in the water, one at a time, for 2 minutes each. Drain, cool and set aside till ready to use.

CRISPY PARMESAN BUTTERNUT SQUASH CHIPS

Steps:

• Remove the top cylinder portion of the butternut squash and peel with a vegetable peeler. Discard or use the bulb portion for something else. Using a mandoline, finely slice round chips from the peeled cylinder and hold in ice water for 30 minutes to chill. Preheat 2 to 3 inches of oil in a heavy-based pot to 320 degrees F add the fresh herbs and fry until they stop sizzling. Remove from oil and drain on paper towels. Dry chips between paper towels then fry in small batches for 2 to 3 minutes until golden and crispy. Season with salt and shower with fresh grated Parmesan and crumbled herbs.

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.

BACON AND BRUSSELS SPROUTS HASH - TYLER FLORENCE

Steps:

• Pour oil into a skillet over medium-high heat. When shimmering, add bacon and thyme. Stir occasionally until bacon is crispy; remove to a paper-towel-lined plate.
• Add Brussels sprouts, potatoes and pearl onions to bacon drippings. Season with salt and pepper. Stir occasionally until golden-brown.
• Add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated. Add balsamic vinegar, parsley and reserved bacon bits. Stir well and serve.

FETTUCINI DIABLO BY TYLER FLORENCE

Steps:

• PREPARE SAUCE:.
• Take a large skillet and add a 2-count of olive oil over medium heat.
• Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
• Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
• Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
• Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. (It is important to cook it down so there won't be a watery pool beneath the pasta.).
• PREPARE PASTA:.
• Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
• Cook the fettuccini al dente.
• Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
• (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
• Season with salt and freshly ground black pepper.
• Garnish with basil leaves and some shaved salata ricotta.

MUSTARD MASHED POTATOES - TYLER FLORENCE

Steps:

• Scrub potatoes and cut in quarters. Place in saucepan with cream, milk, garlic, thyme and bay leaf. Bring to a boil over medium-high heat, reduce to a strong simmer and cook 15 minutes, until potatoes are just tender (the tip of a knife slides in with no resistance, but you need to give a nudge to get the potato to slide off again).
• Strain potatoes, reserving cream. Discard bay leaf, thyme stems and garlic. Mash the potatoes (by hand, with a ricer, or a food mill). Add spoonfuls of the hot cream until the mixture is smooth and creamy. Add olive oil, butter and mustard. Season with salt and pepper, and serve hot.