The 608 CSK
October 17, 2017
Meal 1: Morel and Shiitake Mushroom Risotto, Acorn Squash w. Maple Butter, Sauteed Collard Greens.
· Reserve the maple butter. Heat some butter in a saute pan. Nonstick or well seasoned is best. When hot add the squash sections on their edges - so your see their crescent shape. Fry a couple of minutes to heat and brown a little and turn to the other edge. If necessary, add a splash of water and cover for a minute or two to heat through. Transfer to a serving dish and add the maple butter to the pan. Welt and pour over the squash. You may also heat the squash very nicely in a microwave.
· Heat 1/2 c liquid ( milk, stock, seasoned water) per person in a sauce pot. When hot add the risotto and stir to heat. Add liquid as needed to create a creamy, thick but flowing porridge. When hot, taste. If there is no remaining raw starch texture/ taste in the grains, then the risotto is done. Adjust the seasoning. Expect 3-5 minutes cooking time. Finish with butter, cream, quality oils and or shaved cheese. This is the time for decadence. Don't be afraid to enjoy a red wine with this meal.
· Sautee the collards in a desirable fat as you would spinach, that is to wilt and brighten them. You may speed the process with a splash of water. Season. Serve
Meal 2: Stuffed Napa Cabbage, Brown Rice w/ Cucumber and Wakame, Stirfried Broccoli and Red Pepper
· Warm the cabbage in a microwave to start. In fact you may heat them all the through this way too. Otherwise transfer to a 325° oven for about 10 minutes to finish.
· Get a heavy sautee pan hot w. some oil. When nearly smoking add the vegetables to the pan. Do not crowd it. Larger shares cook in batches. Stir the vegetables but do not toss. Season w. salt. Add oil if necessary. Stir and 'fold' over the vegetables to cook evenly. Lid briefly if necessary to ensure even cooking of the broccoli. Toss before serving and serve.
· Dress the rice with a little soy sauce if you like and serve at room temp.