Failure: Crispy and Creamy New Potato Pie by Tyler Florence

After my earlier success I was so excited to try something of Tyler's again.  I watched him make a New Potato Pie on TV that looked so good I decided to make it for our lunch today.

Here is the link to the video: http://www.foodnetwork.com/videos/crispy-and-creamy-new-potato-pie/45104.html

And here is the written recipe from the Food TV Webpage


Ingredients

• 2 pounds potatoes, washed and halved
• 1 bay leaf
• 1 tablespoon freshly grated horseradish (or prepared)
• 1 cup sour cream
• 1/4 cup chives, chopped
• Kosher saltand freshly ground black pepper
• 1 tablespoon olive oil

Directions

Preheat oven to 400 degrees F.

Wash and boil potatoes in salty water with bay leaf until fork tender. Drain potatoes and mash along with horseradish, sour cream, and chives. Season with salt and pepper.

Put mixture into a 10-inch skillet with 1 tablespoon olive oil and bake until golden and crispy. To serve, invert onto a plate and cut into pieces.

I followed the written instructions to the T and the result was a total failure....

The pie's crispy top stuck solidly to the pan and the potatoes were dry and limp.  I even tried scrapping the bottom of the pan but as we speak it is soaking in the sink... 


In the video he clearly puts the pan on the fire and presses down firm.  I am not sure if that was the step, which they obviously left off the written or if it was something else they left out.  The potatoes themselves were very dry all the way around.  He also didn't specify how much time in the over other than golden and crispy... If the bottom is what he means, well you can not see it until you take it out of the pan.  needless to say, no potato pie for lunch today :(

FAILURE!

Success: Quick Pickled Radishes by Tyler Florence

So for my first test I wanted to try something easy and what could be easier that refrigerator pickles?  I had some radishes come ripe in the garden so it was a good time to try this.

I like Tyler Florence, I watch his show every Saturday morning at 9am and I was lucky enough to meet him once at an event, nice guy, really down to earth.


I am happy to report that this recipe was easy to follow and turned out just like he said.

Ingredients

• 4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached

Pickling mix:

• 1 quart champagne vinegar
• 1 cup white sugar
• 1/4 cup pickling spices
• 2 cloves smashed garlic
• 2 stems fresh wild fennel (optional if you don't have it, or use 2 tablespoons dried fennel seed)

Directions

Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve.

So I did one thing differently.  Instead of covering them tightly with plastic wrap I put them straight into jars, so I could gift two and keep one.


I must say I tried them today and they are good, a bit sweet but the heat comes through like a radish should.  I wanted more of a spicy Mexican pickled radish but, I am happily going to eat these guys, the're good.

SUCCESS!