Tyler Florence's Farm-Fresh Dinner Menu
After visiting the farms of West Marin, Tyler Florence went home to Mill Valley and got cooking. Here are five recipes he created exclusively for 7x7.
posted November 11, 2008 6:47PM
California Bacon and Eggs
White Peach, Mozzarella and Prosciutto Salad
Pan-Roasted Cowboy Rib Eye with Garlic Bread Crumbs
Creamed Swiss Chard
Strawberry Sandwiches
White Peach, Mozzarella and Prosciutto Salad
Pan-Roasted Cowboy Rib Eye with Garlic Bread Crumbs
Creamed Swiss Chard
Strawberry Sandwiches
California Bacon and Eggs
While visiting Paradise Valley Produce Farm in Bolinas, Tyler went home with not only a bounty of vegetables but also a handful of farm-fresh duck eggs—a rich and delicious alternative to chicken eggs—which he uses here. In SF, look for duck eggs at New May Wah (719 Clement St., 415-221-9823).
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
3 strips bacon
2 celery ribs, peeled
1/2 cup celery leaves
1/2 cup flat-leaf Italian parsley leaves
1/4 cup extra virgin olive oil, plus additional for frying potato cakes and eggs
1 clove garlic, peeled and smashed
4 medium Yukon gold potatoes, peeled
1/4 cup finely diced onion
3 tablespoons rice flour
2 egg whites
½ tsp. each kosher salt and freshly ground black pepper
6 fresh duck or chicken eggs
Preheat oven to 300 degrees. On a sheet tray lined with parchment paper, lay out the strips of bacon and bake in the oven 25-30 minutes, until fat is rendered and bacon is crispy. Drain bacon on paper towels.
Meanwhile, combine the peeled celery ribs, celery leaves, parsley, ¼ cup olive oil, garlic and salt and pepper in a blender. Process until combined well. (This should be made just prior to serving, as the celery pesto will go brown if left too long.)
Grate potatoes using the large holes on a box grater. (As you work, add grated potatoes to a mixing bowl filled with water; this will wash away extra starch and prevent potatoes from turning brown.) Drain potatoes in a sieve, then transfer to a clean tea towel and squeeze out any remaining moisture. In a mixing bowl, combine potatoes with the onion, rice flour and egg whites. Mix well and add the salt and pepper. Heat some olive oil in a nonstick pan over medium-high heat and add spoonfuls of the potato mix to form free-form cakes about 2 ½ inches across. Fry cakes until golden brown, turning once. Transfer to paper towels to drain and season with additional salt and pepper.
Reduce the heat to medium and fry the duck eggs, sunny-side up, until the yolk is cooked but still runny in the center, about 4 minutes. (When frying each egg, gently place itg in the pan to retain a nice round shape.)
To assemble each serving, place one fried duck egg sunny-side up on top of one crispy potato cake. Season with a little salt and one turn of the pepper grinder. Add a small dollop of celery pesto and place a piece of the crispy bacon on top.
White Peach, Mozzarella and Prosciutto Salad
Prep Time: 15 minutes
Yield: 4-6 servings
6 slices finely sliced prosciutto
4 firm-ripe white peaches
two 8-ounce balls buffalo mozzarella
1/2 fennel bulb
2 cups fresh hydroponic watercress
1/2 teaspoon fresh minced garlic
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Preheat oven to 350 degrees. Lay prosciutto out in a flat layer on a baking tray and bake in oven until crispy, 15-20 minutes.
Slice the “cheeks” off peaches on four sides to give you thick slices of peach. Slice the balls of mozzarella into similarly sized slices and combine with peaches in a medium bowl. Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and combine with watercress in a separate bowl. In a small bowl, whisk together garlic and vinegar. Drizzle in the olive oil, whisking constantly so the dressing emulsifies. Season with a generous pinch of salt and pepper. Pour half of the dressing over the watercress mixture, tossing to coat. Combine the watercress mixture with the peaches and mozzarella on a large platter. Crumble the crispy prosciutto over it and drizzle with remaining dressing.
Pan-Roasted Cowboy Rib Eye with Green-Garlic Bread Crumbs
The gorgeous cowboy steaks that Tyler picked up at Marin Sun Farms deserved royal treatment. Although Florence used the (very seasonal) green garlic he picked at Paradise Valley to create this recipe, regular garlic can be used in its place. Simply chop 4 large cloves of garlic finely, toss with the bread crumbs and bake.
Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 4 servings
1 cup panko bread crumbs
4 stems of green garlic, finely sliced
1/4 bunch fresh thyme, plus 1 tablespoon of picked leaves
2 tablespoons unsalted butter, melted
5 tablespoons extra-virgin olive oil
4 fresh bay leaves
¼ bunch fresh rosemary
4 large 16- to 18-ounce bone-in rib-eye steaks
kosher salt and freshly ground black pepper
2 Meyer lemons, cut into wedges
Preheat oven to 350 degrees. Spread bread crumbs over a large, rimmed baking sheet. Add green garlic and 1 tablespoon thyme leaves. Drizzle with melted butter and 2 tablespoons olive oil, season with salt and pepper and toss to coat. Bake in oven for 15 minutes until golden brown and crunchy.
In a large ovenproof frying pan (preferably cast-iron), heat remaining olive oil over medium-high heat. When the oil is hot, add the bay leaves, rosemary and remaining thyme. The herbs will begin to crackle and infuse the oil with flavor. When the herbs begin to brown, remove them from the pan and discard. Season the steaks generously with salt and pepper and add to pan. Fry steaks until brown on one side, 5–7 minutes. Turn steaks over, then transfer the frying pan to the preheated oven. Let steaks cook an additional 3-5 minutes for medium rare. (Add another 2 minutes for medium.) Once steaks are done, remove from oven and let rest for 5 minutes. Just before serving, garnish with green-garlic bread crumbs and Meyer lemon wedges. Serve with creamed Swiss chard.
Creamed Swiss Chard
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
2 cups heavy cream
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic
1 large bunch Swiss chard
In a small saucepan, combine the cream, rosemary, thyme and garlic over medium heat. Cook until reduced by half and remove from heat. Bring a large pot of salted water to a boil. Split each chard leaf in half lengthwise so each piece has a bit of stem and a bit of leaf. Blanch leaves in boiling water until just wilted. Drain in a colander, then squeeze dry to remove as much moisture as possible. Remove herbs and garlic from cream, using a slotted spoon, and fold in the Swiss chard. Warm chard over low heat and season to taste with salt and pepper before serving.
Strawberry Sandwiches
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
8 slices brioche
1 stick (1/2 cup) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
about 1/4 cup sugar
1 jar good-quality strawberry jam
1 pint strawberries, hulled and sliced
6 ounces Brie cheese, sliced, at room temperature
confectioners’ sugar, for dusting
Butter 4 brioche slices on both sides. Sprinkle one side with sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
Heat 1 tablespoon butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook 2 to 3 minutes, or until the sugar melts, the bread turns golden and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Repeat with remaining tablespoon butter and sandwiches. Dust the sandwiches with confectioners’ sugar, cut them in half and serve them warm.
While visiting Paradise Valley Produce Farm in Bolinas, Tyler went home with not only a bounty of vegetables but also a handful of farm-fresh duck eggs—a rich and delicious alternative to chicken eggs—which he uses here. In SF, look for duck eggs at New May Wah (719 Clement St., 415-221-9823).
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
3 strips bacon
2 celery ribs, peeled
1/2 cup celery leaves
1/2 cup flat-leaf Italian parsley leaves
1/4 cup extra virgin olive oil, plus additional for frying potato cakes and eggs
1 clove garlic, peeled and smashed
4 medium Yukon gold potatoes, peeled
1/4 cup finely diced onion
3 tablespoons rice flour
2 egg whites
½ tsp. each kosher salt and freshly ground black pepper
6 fresh duck or chicken eggs
Preheat oven to 300 degrees. On a sheet tray lined with parchment paper, lay out the strips of bacon and bake in the oven 25-30 minutes, until fat is rendered and bacon is crispy. Drain bacon on paper towels.
Meanwhile, combine the peeled celery ribs, celery leaves, parsley, ¼ cup olive oil, garlic and salt and pepper in a blender. Process until combined well. (This should be made just prior to serving, as the celery pesto will go brown if left too long.)
Grate potatoes using the large holes on a box grater. (As you work, add grated potatoes to a mixing bowl filled with water; this will wash away extra starch and prevent potatoes from turning brown.) Drain potatoes in a sieve, then transfer to a clean tea towel and squeeze out any remaining moisture. In a mixing bowl, combine potatoes with the onion, rice flour and egg whites. Mix well and add the salt and pepper. Heat some olive oil in a nonstick pan over medium-high heat and add spoonfuls of the potato mix to form free-form cakes about 2 ½ inches across. Fry cakes until golden brown, turning once. Transfer to paper towels to drain and season with additional salt and pepper.
Reduce the heat to medium and fry the duck eggs, sunny-side up, until the yolk is cooked but still runny in the center, about 4 minutes. (When frying each egg, gently place itg in the pan to retain a nice round shape.)
To assemble each serving, place one fried duck egg sunny-side up on top of one crispy potato cake. Season with a little salt and one turn of the pepper grinder. Add a small dollop of celery pesto and place a piece of the crispy bacon on top.
White Peach, Mozzarella and Prosciutto Salad
Prep Time: 15 minutes
Yield: 4-6 servings
6 slices finely sliced prosciutto
4 firm-ripe white peaches
two 8-ounce balls buffalo mozzarella
1/2 fennel bulb
2 cups fresh hydroponic watercress
1/2 teaspoon fresh minced garlic
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Preheat oven to 350 degrees. Lay prosciutto out in a flat layer on a baking tray and bake in oven until crispy, 15-20 minutes.
Slice the “cheeks” off peaches on four sides to give you thick slices of peach. Slice the balls of mozzarella into similarly sized slices and combine with peaches in a medium bowl. Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and combine with watercress in a separate bowl. In a small bowl, whisk together garlic and vinegar. Drizzle in the olive oil, whisking constantly so the dressing emulsifies. Season with a generous pinch of salt and pepper. Pour half of the dressing over the watercress mixture, tossing to coat. Combine the watercress mixture with the peaches and mozzarella on a large platter. Crumble the crispy prosciutto over it and drizzle with remaining dressing.
Pan-Roasted Cowboy Rib Eye with Green-Garlic Bread Crumbs
The gorgeous cowboy steaks that Tyler picked up at Marin Sun Farms deserved royal treatment. Although Florence used the (very seasonal) green garlic he picked at Paradise Valley to create this recipe, regular garlic can be used in its place. Simply chop 4 large cloves of garlic finely, toss with the bread crumbs and bake.
Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 4 servings
1 cup panko bread crumbs
4 stems of green garlic, finely sliced
1/4 bunch fresh thyme, plus 1 tablespoon of picked leaves
2 tablespoons unsalted butter, melted
5 tablespoons extra-virgin olive oil
4 fresh bay leaves
¼ bunch fresh rosemary
4 large 16- to 18-ounce bone-in rib-eye steaks
kosher salt and freshly ground black pepper
2 Meyer lemons, cut into wedges
Preheat oven to 350 degrees. Spread bread crumbs over a large, rimmed baking sheet. Add green garlic and 1 tablespoon thyme leaves. Drizzle with melted butter and 2 tablespoons olive oil, season with salt and pepper and toss to coat. Bake in oven for 15 minutes until golden brown and crunchy.
In a large ovenproof frying pan (preferably cast-iron), heat remaining olive oil over medium-high heat. When the oil is hot, add the bay leaves, rosemary and remaining thyme. The herbs will begin to crackle and infuse the oil with flavor. When the herbs begin to brown, remove them from the pan and discard. Season the steaks generously with salt and pepper and add to pan. Fry steaks until brown on one side, 5–7 minutes. Turn steaks over, then transfer the frying pan to the preheated oven. Let steaks cook an additional 3-5 minutes for medium rare. (Add another 2 minutes for medium.) Once steaks are done, remove from oven and let rest for 5 minutes. Just before serving, garnish with green-garlic bread crumbs and Meyer lemon wedges. Serve with creamed Swiss chard.
Creamed Swiss Chard
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
2 cups heavy cream
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic
1 large bunch Swiss chard
In a small saucepan, combine the cream, rosemary, thyme and garlic over medium heat. Cook until reduced by half and remove from heat. Bring a large pot of salted water to a boil. Split each chard leaf in half lengthwise so each piece has a bit of stem and a bit of leaf. Blanch leaves in boiling water until just wilted. Drain in a colander, then squeeze dry to remove as much moisture as possible. Remove herbs and garlic from cream, using a slotted spoon, and fold in the Swiss chard. Warm chard over low heat and season to taste with salt and pepper before serving.
Strawberry Sandwiches
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
8 slices brioche
1 stick (1/2 cup) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
about 1/4 cup sugar
1 jar good-quality strawberry jam
1 pint strawberries, hulled and sliced
6 ounces Brie cheese, sliced, at room temperature
confectioners’ sugar, for dusting
Butter 4 brioche slices on both sides. Sprinkle one side with sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
Heat 1 tablespoon butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook 2 to 3 minutes, or until the sugar melts, the bread turns golden and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Repeat with remaining tablespoon butter and sandwiches. Dust the sandwiches with confectioners’ sugar, cut them in half and serve them warm.
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