Lemon soufflé

Butter, unsalted, cubed, room temperature	3 tablespoons +
Sugar, castor	Dusting
Egg yolks	2 large
Sugar, granulated	3 tablespoons + 1 tablespoon
Cornstarch	1 ½ tablespoons
Milk, warmed	1/3 cup
Lemon zest	1 ½ teaspoons
Lemon juice	¼ cup
Vanilla extract	1 ½ teaspoons
Egg whites, room temperature	5
Cream of tartar	½ teaspoon
Salt, kosher	Pinch
Sugar, confectioners’	Dusting

1. Preheat the oven to 375°F; ensure a rack is mounted in the center, and position a rimmed baking sheet on a rack beneath. 
2. Using a pastry brush, butter four 10-ounce ramekins using an upward brushstroke. 
3. Lightly dust each ramekin with castor sugar, shaking out the excess. 
4. Place the ramekins in the refrigerator for 5 to 10 minutes so the butter solidifies. 
5. In a mixing bowl, whisk together the yolks and 3-tablespoons sugar until the yolks have doubled in size and have become thick and yellow. 
6. Whisk in the cornstarch, then slowly add half of the warm milk to temper the eggs, whisking constantly to prevent the yolks from curdling. 
7. Return the mixture to a 2-quart saucepan with the remaining milk over medium-low heat, whisking constantly until slightly thickened, about 5 to 6 minutes. 
8. Remove the saucepan from the heat and whisk in the butter, lemon juice and zest, and vanilla. 
9. Transfer to a large mixing bowl, and press plastic wrap directly onto the surface of the pastry cream and allow it to sit at room temperature for 15 minutes. 
10. In a large mixing bowl or in the bowl of a stand mixer, beat the egg whites, cream of tartar, and a pinch of salt together until foamy. 
11. Continue to beat while gradually adding 1-tablespoon sugar until stiff, glossy peaks form. 
12. Stir one-third of the egg whites into the lemon mixture, then fold in the remaining whites until there are no streaks, ensuring not to overmix. 
13. Fill the batter to the top of each prepared ramekin and flatten using an offset spatula or butter knife. 
14. Using your thumb, wipe around the inside rim to remove any batter and help the soufflé rise evenly. 
15. Bake the soufflés for 12 to 14 minutes, or until firm, risen, and golden brown on top. 
16. Dust the tops with confectioners’ sugar and serve immediately (soufflé will begin to deflate within 5 minutes). 

Recipe adapted from Tasting Table.

Braised lamb shanks with rosemary and parsnips

Lamb shanks, external fat trimmed	4
Salt
Pepper, freshly ground
Oil, olive	2 tablespoons
Onions, yellow, diced	2
Celery, diced	2 stalks
Carrots, diced	2
Wine, red	2 cups
Stock, beef	1 cup
Rosemary, dried	1 tablespoon
Rosemary, fresh	2 sprigs
Garlic, crushed	3 cloves
Bay leaf	1
Parsnips, peeled, chopped	3
Butter, unsalted	3 tablespoons

1. Preheat the oven to 325°F (Roast setting if you have it). 
2. Season the lamb with salt and pepper. 
3. In a large, deep sauté pan over medium-high heat, warm the oil until nearly smoking. 
4. Working in batches, if needed, brown the shanks on all sides, about 5 minutes total; transfer to a platter. 
5. Add the onions, celery, and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent, about 3 to 5 minutes. 
6. Remove the pan from the heat, add the wine, and return the pan to medium-high heat. 
7. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. 
8. Add the stock, rosemary, garlic, bay leaf, and shanks, and bring to a boil. 
9. Cover the pan, transfer to the oven, and cook until the meat is almost falling off the bone, about 2 hours. 
10. In a medium saucepan, melt the butter, then add the parsnips; cook until tender, then use a blender to puree; season with salt and pepper. 
11. Using tongs, transfer the shanks to a cutting board; shred the meat from the shanks, discarding the bones. 
12. Remove the bay leaf from the cooking liquid. 
13. Using a blender, puree the liquid and solids until smooth; season with salt and pepper. 
14. Divide the parsnip puree onto warmed bowl, mound with lamb, and then drizzle the sauce over the top and serve. 

Recipe adapted from Williams-Sonoma.

Seared duck breasts with wheat berries & endive

Duck breasts, boneless, skin-on & scored in a crosshatch pattern	2
Salt, kosher
Oil, olive	1 tablespoon + 1 tablespoon
Onion, yellow, chopped	¾ cup
Carrot, chopped	1/3 cup
Thyme	3 sprigs
Bay leaves	1 + 1
Wine, dry white	½ cup
Stock, chicken, low-sodium	1 quart
Butter, unsalted	2 tablespoons
Shallot, finely chopped	3 tablespoons
Garlic, finely chopped	1 clove
Wheat berries	½ cup
Pepper, freshly ground
Water	1 ½ cups
Endive, sliced crosswise 1-inch thick	1
Scallion, dark & light green parts, sliced thinly at an angle	1
Parsley, flat-leaf	¼ cup
Orange zest	¼ teaspoon
Orange juice, fresh squeezed	1 tablespoon
Vinegar, white wine	1 ½ teaspoons

1. Season the duck on both sides with salt, and place in the fridge uncovered for at least 3 hours or up to overnight. 
2. In a 2-quart saucepan, warm 1-tablespoon oil over medium heat. 
3. Add the onions and carrots, season with salt and cook, stirring often, until soft, about 6 to 8 minutes. 
4. Add the thyme, 1 bay leaf, and wine; reduce the liquid by half over medium-high heat, about 3 to 4 minutes. 
5. Add the stock, bring to a boil, then reduce liquid to 1 cup over medium heat, about 40 to 50 minutes. 
6. Strain and reserve the liquid, then transfer to a clean saucepan. 
7. Bring to a boil, and reduce the liquid to ¼ cup, about 8 to 10 minutes. 
8. Stir in the butter until the sauce is smooth and silky; keep warm. 
9. In a small saucepan, warm 1-tablespoon oil over medium heat. 
10. Add the shallots and garlic, season with salt and pepper; cook, stirring often, until softened, about 2 to 3 minutes. 
11. Add the wheat berries and 1 bay leaf, cover with water, and bring to a boil. 
12. Reduce the heat, cover the pan, and simmer until the berries are al dente, about 35 to 40 minutes. 
13. Uncover and continue to cook until tender and most of the liquid has evaporated, about 10 to 15 minutes. 
14. Remove the duck breasts from the fridge 30 minutes before cooking. 
15. Place the breasts skin-side down in a dry, cold skillet, and place over medium heat. 
16. As the fat begins to render, pour the excess fat from the skillet into a bowl (and save for another use). 
17. Continue to pour out the fat until the skin becomes crisp and golden brown, about 12 to 15 minutes. 
18. Flip the breasts over and sear for 1 minute. 
19. Transfer to a cutting board; let rest for 5 minutes before carving at an angle against the grain. 
20. In a medium bowl, toss the endive, scallion, parsley, orange juice and zest, and vinegar; season with salt. 
21. Spoon the wheat berries onto two plates. 
22. Divide the duck breast slices between the two plates, drizzle with the sauce, and top with the endive salad. 

Recipe from the Tasting Table.