Tempura Beet Rollatini With Balsamic Gastrique Recipes

TEMPURA BEET ROLLATINI WITH BALSAMIC GASTRIQUE

Steps:

• Place the beet in a pan and cover with water. Add vinegar, and bring to a boil. Cook until tender when pierced with a fork, about 40 minutes. Place the tofu, nutritional yeast, onion, lemon juice, cashew cream, miso paste, 1/2 teaspoons salt, and 1/8 teaspoons pepper in a food processor and blend until the mix has the texture of ricotta cheese.
• In a small bowl, prepare the tempura batter according to the package directions, then fold in chives, 1 teaspoons salt, and 1/4 teaspoon pepper.
• Hold the cooked beet under cold running water until it's cool. Peel the skin. Slice the beet paper thin on a mandoline(a cheese slicer may work too). Dry the slices with paper towels and season on both sides with salt and pepper. Spread a small mounded strip of the tofu ricotta mixture on one end of each beet slice and roll up, using a dab of the ricotta mixture to hold the roll closed if needed.
• Pour 2 inches of the oil into a large, heavy pot and heat to 375*F. Holding a roll together, dip in the tempura batter, coating completely, and carefully lower into the oil. Fry the rolls, a few at a time to avoid crowding the pot, until well browned and crisp, about 2 minutes.
• Remove to a pan or plate lined with paper towels and set aside in a warm oven until all the rolls are fried.
• Serve hot, drizzled with the Balsamic Gastrique.
• To make the gastrique, in a small sauccepan over medium high heat, stir together the vinegar and sugar. Cook until syrupy and reduced by two thirds, about 15 minutes.

TEMPURA SOFTSHELL CRABS WITH ASIAN SALAD AND CITRUS GASTRIQUE

Steps:

• For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer.
• First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate.
• To assemble, toss the salad ingredients in a large bowl. Mound the salad in the center of the platter. Arrange the softshell around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Essence, and long chives.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

TEMPURA GREEN BEANS

Steps:

• Heat 1 1/2 inches peanut oil to 365 degrees F in a pot over medium-high heat. Whisk 1/2 cup each flour and cornstarch, 3/4 cup seltzer and 1/4 teaspoon kosher salt; toss with 1 pound green beans. Remove the beans from the batter and fry in batches, stirring, until golden, 2 minutes. Drain on paper towels. Serve with 1/4 cup soy sauce whisked with 2 tablespoons water, the juice of 1 lime and 1 minced scallion.