Recipes from "The Dish" Show on 6-19

Lemon Souffles are the perfect summer treat

Lemon Souffles

Use a melon baller or serrated grapefruit spoon to scoop out the rinds.

Ingredients

·         8 large lemons, preferably Meyer

·         3 large eggs, separated

·         1/2 cup granulated sugar

·         2 tablespoons all-purpose flour

·         Confectioners' sugar, for dusting

Directions

1.       Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

2.       Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.

3.       Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.

4.       Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.

5.       Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.

6.       Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

Sesame Crusted Tuna, Mixed Greens with Carrot Ginger Vinaigrette, Soba Noodles

4 Tuna Steaks 6oz. each

Soy Sauce

Wasabi

Sesame Seeds

Mix ½ cup soy sauce with 1-2 tsp wasabi depending on your taste.  Brush tuna with mixture.  Coat one side of tuna with sesame seeds, pressing seed firmly into the tuna. Sear coated side only in a pan with a little olive oil over medium high heat until seeds are lightly browned. Remove from pan, place on a towel to drain excess oil, and slice thinly.

Serve with salad: 

1 medium carrot, diced

1 knob of fresh ginger, about thumb size, peeled

1 clove garlic

½ cup rice wine vinegar

1 ½ cups olive oil

Splash of soy sauce

Pepper, to taste

Combine first four ingredients in a blender at low speed.  Slowly drizzle olive oil in to blender until emulsified; you may not need all.  Add soy sauce and pepper to taste. Boil soba noodles according to directions on package.  Shock noodle in cold water. Toss with a little of the vinaigrette.  Toss mixed greens (or any salad blend of your choice) with as much of the dressing as you prefer.

 

Caipirinha (Brazillian Margaritas from The Harvest)

Ingredients

• 1/2 lime, quartered
• 1 teaspoon white sugar
• 2 1/2 fluid ounces cachaca
• 1 cup ice cubes

Directions

1. In a large rocks glass squeeze and drop in half a lime cut into chunks. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.