Hubby started his new job this week and I wanted to make him a yummy dinner that would go with beer (his bevie of choice). I received “Tyler’s Ultimate” by Tyler Florence from my Mom for Christmas and it is freakin’ awesome!!! If you don’t have this book and you love food you MUST get it now. I also tried a new recipe for Rosemary Potato Pizza which we both enjoyed although I wasn’t 100% on the dough so I may search for a new dough recipe.
Rosemary Potato Pizza (from Toast weblog)
1 3/4 c. all purpose flour
1/4 tsp instant yeast
1 1/4 c. lukewarm water
1/2 tsp each sugar & salt
7 yukon gold potatoes
sea salt
1 yellow onion, halved & thinly sliced
2 – 3 tbsp.fresh rosemary
olive oil for drizzling
Put the flour and yeast in the mixer bowl & with paddle attachment, mix on low, while slowly pouring in the water. Increase speed to medium and mix for approx. 20 minutes. It will be a wet batter & when it is forming more of a ball add the salt and sugar, and mix a couple of minutes more. Cover and let rise about 4 hours, until it becomes quite light.
This will make a whole half sheet pan of pizza. Or, you can make a combination of smaller pans. Oil your pans very generously with olive oil. Also oil your hands. Spread the dough into a very thin layer in the pan, from the middle, as far as you can without ripping it.
Once the dough is covering the pan, cover the whole thing loosely (try not to let the covering touch the dough, it will stick) and let it proof for an hour, until it has begun to be a little puffy. Meanwhile, preheat your oven to 425F, and prepare the topping. Slice the potatoes very thinly ( I used my box grater). Lay them on a big clean kitchen towel, and sprinkle them with salt. Let them sit for 10 minutes, exuding liquid. Then twist the towel up and wring out as much liquid as you can, over the sink. Open the towel, turn them into a fresh towel, and pat them dry. Toss them with the onions and the fresh rosemary to taste.
Spread the topping over the pizza. Drizzle with olive oil, and sprinkle with more sea salt. Bake about 40 minutes, until the potatoes are nice and crusty and soft enough to pierce with a knife.
The ULTIMATE spinach salad (“Tyler’s Ultimate” by Tyler Florence)
2 eggs
2 slices bacon, cut crosswise into thin strips
1 onion, sliced
2 garlic cloves, minced
2 tbsp. honey
1 tbsp. apple cider vinegar (I use balsamic vinegar)
1 x 1lb bag baby spinach
sea salt & fresh ground pepper
Put the eggs in a small saucepan and cover with cold water. Bring to a simmer over med-high heat, turn the heat off and let the eggs sit for 12 min. Remove from water and peel.
Meanwhile, put bacon in a big skillet and cook for 3-4 min over med. Heat to render fat. Scoop the bacon out and set is aside on a plate, leaving some of the fat in the pan. Add onion and garlic and cook for 5-6 min. till soft. Add honey and vinegar and keep cooking till the onion is caramelized, approx. 5 min. Toss the spinach into the pan, sprinkle with salt & pepper and toss with tongs till spinach is wilted, about 30 seconds. Dump the spinach out into a bowl, add bacon, halve the eggs and arrange on the salad.
Mmmmm………
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Tastybitsandbites's Weblog 
Try Tyler’s “Vanilla Pots De Creme” from your book…heaven on a spoon.
Comment by Lola April 30, 2008 @ 11:14 pmThat looks right up my alley!
Comment by Mari May 1, 2008 @ 9:20 am