Crispy Butternut Squash Chips Tyler Florence Recipes

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BUTTERNUT SQUASH SAUCE WITH SAGE



Butternut Squash Sauce with Sage image

Provided by Tyler Florence

Categories     side-dish

Time 38m

Yield 4 to 6 servings

Number Of Ingredients 10

1 large butternut squash, about 1 1/2 pounds
2 tablespoons olive oil
2 shallots, minced
Salt and pepper
1 bay leaf
Pinch ground nutmeg
6 fresh sage leaves, cut in thin strips
1 cup chicken broth
1/2 cup freshly grated Pecorino Romano
Chopped chestnuts, for garnish

Steps:

  • Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
  • Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
  • Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.

FISH AND CHIPS



Fish and Chips image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

Steps:

  • Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
  • Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
  • Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  • Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

PLAINTAIN CHIPS



Plaintain Chips image

Provided by Tyler Florence

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 3

3 large green plantains
Vegetable oil, for deep-frying
Kosher salt, for seasoning

Steps:

  • In a heavy based pot heat vegetable oil over medium heat to 375 degrees F.
  • Using a mandoline, or sharp knife, finely slice plantains into chips (for a fancier presentation slice them lengthwise into ribbons). Fry the plantains in small batches until crisp and golden, about 5 to 7 minutes. Using a slotted spoon, transfer to a plate lined with paper towel. Season with salt immediately.

CRISPY SQUASH CHIPS



Crispy Squash Chips image

These crispy squash chips are savory, snackable delights that are also eco-conscious, making use of vegetable waste. Make them after or before you roast your squash flesh, when the oven is already hot. Serve with cool and creamy dips like buttermilk ranch dip.

Provided by DakotaKim

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 small acorn squash, or more to taste
1 tablespoon olive oil
½ teaspoon Sea Salt, gray
1 pinch ground cumin
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Use a vegetable peeler to peel squash skin as thinly as possible. Chop peels into 1-inch square pieces; you should have about 1 cup squash peels. Reserve squash flesh for another use.
  • Mix olive oil, 1/2 teaspoon sea salt, cumin, and cinnamon together in a bowl. Add squash peels and stir until evenly coated. Spread peels onto 2 baking sheets.
  • Roast in the preheated oven until crispy and golden brown, 13 to 15 minutes; watch closely as thinner chips can burn quickly.
  • Season roasted chips with salt as needed.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 33.1 g, Fat 7.2 g, Fiber 5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 450.4 mg, Sugar 6.9 g

CRISPY BUTTERNUT SQUASH CHIPS - TYLER FLORENCE



Crispy Butternut Squash Chips - Tyler Florence image

Make and share this Crispy Butternut Squash Chips - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 large butternut squash
6 -8 sprigs fresh sage
2 sprigs fresh rosemary
kosher salt
1/4 cup grated parmesan cheese

Steps:

  • Cut the solid cylindrical top off the squash and remove the peel. (Set the bulbous base aside for another recipe.) Slice into very thin discs using a mandolin. Soak chips in a large bowl of ice water for 10-15 minutes. Pat dry with paper towels.
  • Heat peanut or vegetable oil 2-3" deep in a pot; bring temp up to 325°F Add sage and rosemary and fry until they stop sizzling and are crispy. Remove herbs and drain on paper towels. Crumble herbs and set aside.
  • Add squash chips to oil in small batches, frying each batch 2-3 minutes until crispy. Drain on paper towels, sprinkling with crumbled fried herbs, salt and parmesan cheese while still hot.

Nutrition Facts : Calories 180.2, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 109.2, Carbohydrate 40.1, Fiber 6.8, Sugar 7.5, Protein 5.8

ROASTED BUTTERNUT SQUASH SOUP WITH AMARETTI COOKIES



Roasted Butternut Squash Soup with Amaretti Cookies image

Provided by Tyler Florence

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 (2 pound) butternut squash, halved lengthwise, seeded
Vegetable oil
1/4 pound amaretti cookies
1/2 cup olive oil
1/4 bunch fresh sage
1 onion, sliced thin
4 cups chicken stock, either homemade or store-bought
Pinch of grated nutmeg
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.
  • While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.
  • In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.

BUTTERNUT SLAW - TYLER FLORENCE



Butternut Slaw - Tyler Florence image

Make and share this Butternut Slaw - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 cup chopped walnuts
1 1/2 lbs butternut squash (1 medium squash)
4 ounces fresh goat cheese, at room temperature
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
1/2 lemon, juice of
3 tablespoons extra virgin olive oil
kosher salt, to taste
ground black pepper, to taste
1/2 cup dried sweetened cranberries
2 tablespoons chopped fresh parsley

Steps:

  • Over medium-low heat, in a dry pan, toast walnuts, shaking pan frequently. Remove nuts to a plate as soon as they begin to smell nutty.
  • Peel squash with a potato peeler or knife. Shred finely using a box grater, mandoline or food processor.
  • In a bowl, whisk together goat cheese, honey, cider vinegar and lemon juice. When smooth, drizzle in olive oil, whisking constantly. Season with salt and pepper.
  • Toss squash, walnuts, cranberries and parsley in dressing until fully coated. Cover tightly and refrigerate at least 1 hour before serving.

TYLER FLORENCE'S ULTIMATE FISH AND CHIPS



Tyler Florence's Ultimate Fish and Chips image

I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!

Provided by Jessica K

Categories     Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 17

vegetable oil, for deep frying
4 large russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12 ounce) can soda water
1/2 cup rice flour, for dredging
2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
malt vinegar, for serving
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon cornichon, chopped
2 tablespoons flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce

Steps:

  • Heat 3 inches of the oil in a deep fryer. Or you can heat 3 inches of oil in a deep pot. Peel the potatoes and cut them into chips, about the size of your index finger.
  • Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
  • Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
  • In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter.
  • Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  • Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
  • Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  • Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

Nutrition Facts : Calories 1240.8, Fat 30.5, SaturatedFat 4.9, Cholesterol 147.9, Sodium 1982.5, Carbohydrate 192.1, Fiber 14.3, Sugar 9.5, Protein 50.4

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