16. I brought the ratatoulle to our wine club planning meeting in January and it was a big hit. Since it can be served at room temp it is great for an event. If you make it (double it for a group) be sure to keep some for yourself. It is great right from the frig in a spoon [g], tops some pasta for a quick dinner or a side dish. Guess this sounds like an ad, huh.
Fun web site, Tyler.
Picked up 7x7 San Francisco at the checkout stand yesterday, well, because you were on the cover and talking about local producers. Guess, we will have to check some of them out.[g]

Kathleen at 1:21PM on Aug 5th 2007

17. Hey,
I enjoy your recipes but, cumin is NOT the seed of the cilantro plant;
coriander is. In fact two other names for cilantro are Chinese Parsley,
and Coriander Greens.

Richard at 8:16PM on Aug 6th 2007

18. Hey,
I enjoy your recipes but, cumin is NOT the seed of the cilantro plant;
coriander is. In fact two other names for cilantro are Chinese Parsley,
and Coriander Greens.

Richard at 8:19PM on Aug 6th 2007

19. Hi Tyler! Just had to tell you that your sons are so cute! Hayden is absolutely precious - he looks a lot like my 8 month-old daughter did when she was a newborn. Being a parent is such an awesome thing, isn't it? :) Sounds like you had a great time with your family in Montana; thanks for keeping your fans updated on what you're up to! Take care!

Amanda, Lawrenceville, GA
(a fellow former South Carolinian) :)

Amanda at 7:27PM on Aug 16th 2007

20. Friend was over watching southern Italy trip--would love to have recipe for meatballs-made with chopped mozzarella...didn't get the ladies name making them...
Thanks for help!
You're my sister's favorite chef--wish you could have visited her while she lived at Snowmass...

linda at 8:57AM on Oct 4th 2007

21. Holy smokes! I was in Missoula at the same time you were in Whitefish - munching down huckleberry EVERYTHING as, you nailed it, they are a Montana delicacy and July/August, they're ready for harvest-time - though if you DO decide to go huckleberry-picking, do watch for bears and their markings (tree-scratchings and otherwise) since they're a favorite fruit for humans and our fuzzy neighbors up there...
Ever try buffalo jerky? Whitefish is lovely, if you get a chance to spend any time in Missoula, there are several great spots for brilliant eating if you're feeling food-ish...surprisingly good food for such a bohemian oasis in the mountains...I hope you and your gorgeous family had fun! My daughter LOVES your ultimate ratatouille recipe - she'd seen the movie and decided that she had to try it - being a 7 year-old veggie-lovin' girl, she picked your recipe of all of the versions we have around the house - it cooks up beautifully and she couldn't get enough - begs us to make it at least once a week - no, we don't make it *that* often, but we do make it!
Thank you for everything you do and the recipes you've shared - I'm better at baking generally where my husband's the better cook - and you've helped me feel more comfortable in the kitchen, so HUGE thanks! Besides that, you should be bronzed for your "Gooey Decadent Chocolate Cake" recipe alone! Chambord on chocolate cake......yep, bronzed! Thanks again and I'm not sure why I'm so stunned you and yours were in Montana, it's a gorgeous place, but still, I am......maybe it's because it was a gazillion degrees there this summer! Still, hopefully the smoke didn't get in your eyes up there and you enjoyed yourselves - your boys are absolutely beautiful together - lucky man! Congratulations!!!

Shonna at 1:01AM on Oct 15th 2007

22. Sooooooooo Cute Baby!

Aissa at 6:13AM on Oct 31st 2007

23. I would also like the recipe for Tyler Florence Oven Roasted Turkey Breast and Homemade Cornbread Stuffing and I can't find it anywhere
:(

Jan at 7:53PM on Nov 6th 2007

24. Here is one of his recipes for turkey and stuffing. Many recipes over at www.foodnetwork.com and here at aol too. These 2 have 5 stars over at the food network site.
-------------------------------------------
Oven Roasted Turkey with Sage Butter Recipe courtesy Tyler Florence
See this recipe on air Saturday Nov. 10 at 9:00 AM ET/PT.

Show: Tyler's Ultimate
Episode: Ultimate Thanksgiving

1 (12 to 14) pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows

Preheat the oven to 375 degrees F and remove the top rack of the oven.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.

Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.

Sage Butter:
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.

Caramelized Onion and Cornbread Stuffing:
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Ease of preparation: easy

kathy at 11:33PM on Nov 7th 2007

25. Hi Guys,

here is the recipe Jan requested also...

OVEN-ROASTED TURKEY BREASTS and HOMEMADE CORNBREAD STUFFING
Recipe courtesy Tyler Florence

Yield: Serves 6 to 8
Prep Time: 45 minutes
Cook Time: 20 minutes

1 whole (5 to 6 pound) turkey breast on the bone
kosher salt and freshly ground black pepper

1/2 stick of butter
1 tablespoon chopped fresh rosemary
1 golden delicious apple, peeled, cored and cut into small cubes
1 small onion, finely chopped
1/3 pound sweet italian sausage
1 large cornbread muffin, torn into pieces
1/2 egg, lightly beaten
1/8 cup heavy cream
1/8 cup chicken stock


Preheat the oven to 400˚F.

Begin by making the cornbread stuffing. Melt half of the butter in a pan over medium heat and toss in the apple cubes. Cook for approximately 2 minutes to add a little bit of color and then set aside. In the same pan melt the remaining butter and add the rosemary and sweet Italian sausage. Cook until lightly browned then add the onions and cook for 10 minutes until soft and golden. Scrape that all into a large mixing bowl, add the apple and cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside.

Now prepare the turkey breast. Use a sharp, thin knife to cut down the length of the turkey breastbone to remove the breast. Cut the breast parallel to the board, almost in half just stopping short of the outside edge. Open out the 2 halves as if you were opening a book. Now you’ve got a large piece of meat that will cook evenly and is thin enough to roll.

Sprinkle the cut surface of the turkey with salt and pepper and then lay out a good amount of the stuffing in a line so the breast can be rolled over it and tied. Start with the left side and roll the turkey over the filling and into a cylinder. Tuck in the ends if you needs to contain the stuffing. Then, using kitchen twine tie in 4 places and season all over with salt and pepper.

In a large roasting pan heat a 3-count of olive oil until smoking hot. Put the turkey in the roasting pan and sear all over. Transfer the pan to the oven and roast for about 20 minutes (internal temp should reach 160F). Take the turkey out of the oven and let it rest for 5 to 10 minutes, then cut crosswise into slices.


thanks
Anthony
(Tyler's Sous Chef)

Anthony Hoy Fong at 2:55PM on Nov 8th 2007

26. Happy Christmas to All!

Jeff at 3:12AM on Dec 21st 2007

27. Tyler,

Whats happening man? I remember meeting you circa 2002 when you came into Kandahar Lodge. Well I'm still involved there, now the owner, been cheffing since 2000, too bad you didn't visit us your last trip through Whitefish, we are having lots of fun. We hope to see you and hook up in the near future.

andy at 1:34PM on Sep 17th 2008