Sunday, December 30, 2012


So as I said in my last post my boss got me a cookbook ~ the new Tyler Florence "Fresh". I have been waiting for this book for foreverrrr and I have no idea how she knew that I wanted it. But I got it! Lol. :) This cookbook is gorgeous. It is entirely all about fresh ingredients, local home-grown fruit and veg and organic meats. 
These recipes border on gourmet but it is something totally fun to try with your girlfriends on a Saturday afternoon or make for your man on date night. :) 
The book also isn't separated into your typical chapters of "breakfast", "brunch" and the like but more like "Eggs", "Beets", "Cauliflower". So it is pretty interesting using just regular ingredients but turning it into something MORE. 
So here is a recipe that I just randomly picked out of the book. Make sure to check the book out!! 

Bon Appetit!

Smoked Eggs with Roasted Brussels Sprouts, Parmesan, and Pancetta
Serves 4

Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
1 garlic clove, smashed
4 sprigs fresh thyme
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper

1/2 pound pancetta, thinly sliced

Smoked Eggs
4 eggs {chicken and/or quail eggs}
1/2 cup applewood smoking chips, soaked and drained

Parmesan Dressing
2 egg whites
1/2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly cracked black better
1 oil-packed anchovy fillet, minced
1 cup grapeseed oil

Fresh baby spinach leaves

Roast the Brussels sprouts. Preheat the oven to 375. On a baking sheet, toss together the Brussels sprouts, garlic, and thyme. Drizzle olive oil and season with salt and pepper. Roast for 45 minutes, until the sprouts are well charred on the outside and edges. Set aside. Reduce the oven temperature to 325. 

Cook the pancetta. Spread the pancetta slices on a baking sheet. Bake in the 325 oven for 15 to 20 minutes, until crisp.

Boil the eggs. Place a large pot of cold water on high head. Add the eggs to the cold water and just as the water becomes warm (110 to 115 degrees), start a timer for 6 minutes and 30 seconds. When done, remove the eggs, run them under cold water, and peel. Using a cold smoker (or smoker gun), smoke the eggs over the applewood chips for 15 minutes (see Note). When done, cutthe eggs in half lengthwise. 

Make the Parmesan dressing. In a blender, combine the egg whites, mustard, lemon juice, salt, sugar, Parmesan, pepper, and anchovy. Blend until smooth. With the blender running, add the grapeseed oil in a slow, steady stream so the mixture emulsifies. Refrigerate until ready to use. 

Serve the Brussels sprouts with the smoked eggs and crisp pancetta. Dress with the Parmesan dressing and garnish with baby spinach leaves. 

If you don't have a smoker, you can improvise one: Line a roasting pan with foil, place the soaked chips in the bottom,and set on the stovetop over high heat until the chips begin to smolder. Then st a rack in the pan and lay the eggs on the rack. Cover the whole pan with foil and position it so the eggs are not over direct heat - otherwise they will overcook. Smoke for 15 minutes. 

And there ya have it! 
Might seem a little complicated to some but you have a lovely recipe to give a try if you feel like it. :) 
What do you think of this recipe and Tyler Florence's new book?



  1. Hi! Happy New Year! :))

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    Alexandra A.,
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  2. Thanks. :) New follower here too. ;)