Tag: Tyler Florence

Double Chocolate Banana Bread

by Pam on October 8, 2013

I found a zip lock bag full of frozen bananas while cleaning out my freezer yesterday so I decided to surprise my kids and make them some banana bread. I found a Tyler Florence^[1] recipe that looked perfect and I happened to have all the ingredients on hand. It was a little more time consuming to make, simply because I had to melt the bittersweet chocolate, but other than that, it was quite easy to throw together. It smelled incredible while it baked and it turned out moist and delicious. My kids both thought it looked really pretty with the powdered sugar dusted on top and said it was absolutely delicious. They snacked on it while doing homework which made their homework a little more tolerable.

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Place some water into a pot over medium heat. Place a glass bowl in the pot (making a double boiler) then add the pieces of bittersweet chocolate. Stir often until just melted. Remove from the stove and set aside.

Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until just combined; do not over mix.

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center of the bread comes out almost clean, 60-70 minutes.

Remove from the oven and let cool for at least 15 minutes before removing the bread from the loaf pan. Continue to cool on a baking rack.

Once the bread has cooled completely, sprinkle the top with powdered sugar. Slice and serve. Enjoy.

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Double Chocolate Banana Bread

Yield: 1 loaf

Prep Time: 15 min.

Cook Time: 60-70 min.

Ingredients:

2 cups of flour
3/4 cup white sugar
1/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp kosher salt
1/2 cup unsalted butter, softened
4 oz bittersweet chocolate, melted
2 large eggs, room temperature
3 very ripe bananas (if frozen be sure to thaw them)
1 tsp vanilla extract

Directions:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Mix together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.

Place some water into a pot over medium heat. Place a glass bowl in the pot (making a double boiler) then add the pieces of bittersweet chocolate. Stir often until just melted. Remove from the stove and set aside.

In another bowl, cream the butter until lightened, then beat in the melted chocolate, eggs, bananas, and vanilla. Stir in the dry ingredients until just combined; do not over mix.

Pour the batter into the prepared loaf pan and bake until a tester inserted into the center of the bread comes out almost clean, 60-70 minutes.

Remove from the oven and let cool for at least 15 minutes before removing the bread from the loaf pan. Continue to cool on a baking rack. Once the bread has cooled completely, sprinkle the top with powdered sugar. Slice and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.tylerflorence.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Corn on the Cob

by Pam on May 19, 2014

I bookmarked a recipe by Tyler Florence^[1] for roasting corn on the cob in the oven. I decided to give it a try today while I had corn in my refrigerator and the weather was cold & stormy. Anyone can make this recipe and it will turn out fantastic – it’s seriously so easy. The kitchen smelled awesome while the corn roasted and it turned out super flavorful and crisp-tender. We dressed the corn with butter, sea salt, and freshly cracked pepper and it was perfect. This will be my go-to method for corn from now on.

Preheat the oven to 350 degrees. Place the corn (still inside the husks) directly onto the oven rack. Roast for 30 minutes. Peel down the husks then use as a handle when eating (I trimmed mine down a bit). Serve with butter, sea salt, and freshly cracked pepper, to taste. Enjoy.

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Roasted Corn on the Cob

Yield: 4

Total Time: 30 min.

Ingredients:

4 ears of corn on the cob, leave inside husks
Butter, to taste
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Place the corn (still inside the husks) directly onto the oven rack. Roast for 30 minutes. Peel down the husks then use as a handle when eating (I trimmed mine down a bit). Serve with butter, sea salt, and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/roasted-corn-on-the-cob html

Egg Drop Soup

by Pam on December 19, 2012

My friend was recently telling me that she has been making a lot of egg drop soup lately and I got a sudden craving for it. I found a Tyler Florence^[1] recipe that I adapted a little bit to work with what I had on hand and to suit our tastes. It was very quick and easy to make and we all LOVED it! Especially my daughter, who doesn’t like eggs. When she was finished with her bowl of soup she asked me what was floating in the soup and I told her the soup is called egg drop soup and it is egg floating in the soup. Her eyes got big and she said, I don’t like the word egg in the title, can we call it something else? We finally decided that Chinese Ribbon Soup would be a great name for this delicious soup in our house. My daughter asked for the leftovers in her thermos for lunch the next day. I LOVE THAT – she knowingly ate eggs!!

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken broth. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth^[2] really made this soup extra special. Click the link for the recipe.

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Egg Drop Soup

Yield: 6

Cook Time: 10 -15 min.

Ingredients:

5 cups homemade chicken broth, (plus more for a slurry)
1/4 tsp fresh ginger, grated
2 tbsp soy sauce
2 tbsp cornstarch
2 eggs, beaten
2 green onions, chopped, including ends
Sea salt and white pepper, to taste

Directions:

Bring the chicken broth, grated ginger and soy sauce to a boil. Taste, and season with sea salt and white pepper, to taste. In a small cup, make a slurry by combining the cornstarch and a little bit of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the broth, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onion. Taste the soup and re-season with sea salt and white pepper, if needed. Serve immediately. Enjoy.

Side Note: I think using homemade chicken broth really made this soup extra special. Click the link up above for the recipe.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler Florence

References

^{^} Tyler Florence (www.foodnetwork.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)