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Summer dishes by Chef Elle Green

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It’s been hot. It is hot. And from the forecast, it will be hot. So, Chef Elle is back honoring more requests to keep the menu cool and light.

Since there’s no real relief in sight, go ahead and try the recipes. As always, she’s kept things fresh and easy.

 

...to good food

 

 

 

Summer Soup by Chef Elle

Ingredients

4 c seedless watermelon chunks

2 oz. Riesling

simple syrup

 

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

 

Procedure

Place watermelon into a blender and liquefy. Strain the juice, eliminating the remaining (crushed) seeds. Stir in Riesling and add simple syrup to taste.

Transfer to an airtight container and refrigerate until ready to use.

 

 

 

Summer Sorbet by Chef Elle

Ingredients

4 medium yellow tomatoes

6 oz. simple syrup

1/4 t crushed pink peppercorns

petite mint leaves

French tarragon

 

Procedure

Using a paring knife, remove core from tomatoes. Cut tomatoes in half, remove seeds and purée in a blender. Transfer to a container and stir in simple syrup and peppercorns.

Cover and refrigerate at least 4 hours. Freeze in ice cream machine, following the manufacturer’s instructions.

When ready to serve, ladle in summer soup and a scoop of sorbet, garnishing with petite mint and tarragon.

Easy Solutions

Simple syrup is equal parts granulated sugar and water cooked over low heat until the sugar has completely dissolved. Once cool, it is the perfect sweetener for iced tea, lemonade and better yet, cocktails. Pink peppercorns may cause a reaction to those allergic to tree nuts. Since this is fresh and easy, try it and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.

 

Live At 9 cooking segment is sponsored in part by Double Door Marketing and Whole Foods Market.

 

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.

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