Ramp Pizza and Fried Rice

The 608 CSK
April 25, 2017

Meal 1: Grilled Flatbread Pizza w/ Ramps, Spinach, and Chevre, Chick Peas in Balsamic Vinaigrette, Mixed Greens Salad
·        Heat the pizza in the oven at 400 for 5-10 minutes until the ramps wilt a bit and the crust crisps. 
·        Dress the salad.
·        Serve the chic peas chilled.

Meal 2: Fried Rice w/ Egg and Pea Shoots, Baby Bok Choi in Miso Sauce, Baked Tofu
·        Warm the tofu gently in the oven at 300 for about 5 minutes.
·        Remove the pea shoots and chop coarsely. Heat a little oil in a non-stick pan.  When almost smoking add the rice.  Stir fry for  about 3 minutes, stirring and allowing to heat through.  Larger shares should work in batches to not over crowd the pan. Transfer to a serving dish and dress with a little soy sauce if you like.
·         Quickly stir-fry the pea shoots in a little oil to top the rice.

·        Re heat the pan with a little oil over medium/ medium high heat.  Carefully add the bok choi and allow it to cook.  Stir and turn once or twice, allowing the vegetable to brighten and wilt a little.  It should brown in some spots too. Add any remaining sauce and serve immediately.


Cannelloni and Spinach Soup

The 608 CSK
April 18, 2017

Meal 1: Spinach and Hen of The Woods Cannelloni w/ Marinara Sauce, Baby Romaine Salad
·        Heat the cannelloni briefly in the microwave, the sauce too.  Top the cannelloni with the sauce and heat in the oven at 375 for 20-40 minutes depending on share size.  Serve
·        Dress the salad.

Meal 2: Max's Miraculously Green Spinach Soup, Lima Bean Pan Roast, Wild Leek Fougasse
·        Warm the soup gently.
·        Heat the fougasse in the oven for 5-10 minutes at 400 to warm and crisp just a touch..

·        Heat a little olive oil or other fat in a sautee pan.  In fact, heating some chopped bacon as a first step would be more than fine here too. When hot, add the beans and topping.  Toss to heat evenly, allow the liquid to reduce a little, and serve.


The Passover Menu

The 608 CSK
April 4, 2017

Meal 1: Matzo Ball Soup, Butterhead and Baby Romaine Salad, Russian Beet Salad
·        Heat the soup gently and allow to almost simmer 5 minutes or so the heat the balls through.
·        Dress the salad.
·        Serve the beets chilled.

Meal 2: Sephardic Chick Peas, Sauteed Snug Haven Spinach, Russet Potatoes Roasted w/ Cumin
·        Warm the chick peas gently.
·        Sautee the potatoes in hot butter. 2 minutes or so to heath through. Lidding briefly is OK. S &P and serve.

·        Sautee the spinach in a little butter, olive oil or other fat.  Turn and toss carefully, season with salt and pepper and just wilt. Serve immediately.  I know we are pushing the spinach.  It's great stuff, good for us, and won't be around much longer.


Pot Pie and Tamales

The 608 CSK
April 4, 2017

Meal 1: Chicken or Bean Pot Pie w/ Biscuit Tops, Spinach Salad
·      Heat the pot pie filling in a microwave to get the chill out and then transfer to an oven safe dish.  Heat at 350° 10 -20 minutes until hot. Add the biscuits and heat 3-5 minutes more and serve..
·      Dress the salad.

Meal 2: Sweet Corn Tamales, Latin Bean Salad, Sauteed Spinach
·      Heat the tamales in the microwave for about 2 minutes.  Turn out of their wrappers and serve with yoghurt or sour cream. Alternately, unwrap them and pan fry the tamales in hot fat ( butter or bacon fat is best) about 2-3 minutes per side until browned and crisped.  As always a nonstick pan helps.
·      Serve the bean salad at room temp.

·      Sautee the spinach in a little butter, olive oil or other fat.  Turn and toss carefully, season with salt and pepper and just wilt. Serve immediately.


RCS Potato Cakes and Turnips w/ Tuscan Kale and SunGolds

The 608 CSK
March 21, 2017

Meal 1: Reggae Country Style Potato Cakes, Creole Black Beans, Sweet Potato-Cabbage Hash
·        Heat the potato cakes at 350° on a cookie sheet.  15 minutes should do it.
·        Warm the black beans.  Add a little water to thin them a bit and check the seasoning.
·        Heat the hash in a saute pan with a little fat.  Toss the heat through and finish.

Meal 2: Tuscan Turnip and Kale Stew W/ Sun Dried Sun Gold Cherry Tomatoes , Spelt-Flax Bread, Spinach Salad
·        Warm the soup gently.  I think it needs some salt.  Garnish w/ grated Parm/ Locatelli/ other sharp cheese.  This of course will also add salt so be careful.
·        Warm the bread and serve with soft butter or good olive oil.

·        Dress the Salad.


Chili w/ Corn Bread and Two Curries w/ Kidgeree

The 608 CSK
March 14, 2017

Meal 1: Bean or Shredded Beef Chili, Yeasted Corn Bread, Spinach Salad
·        Be sure you are heating the chili, not the curry.  They look similar.
·        Heat the chili gently.  garnish as you like.  We prefer yogurt and avocado.
·        Warm the corn bread in the oven, or cut into thick slabs and pan fry in too much butter.
·        Dress the salad.

Meal 2: Spinach and Channa (Chick Peas) in Coconut Milk, Kidgeree, Kidney Bean Curry
·        Be sure you are heating the kidney bean curry, not the chili.  They look similar.
·        Warm each curry gently. 
·        Pan fry the kidgeree in a hot pan with ample oil/ butter, tossing occasionally but trying to crisp the rice/ bean mix and getting it to brown a bit.  Serve the curries atop the rice mix.


Black Bean Enchiladas and Yellow Split Pea Soup

The 608 CSK
March 7, 2017

Meal 1: Black Bean Enchiladas and Spanish Rice
·        Give the enchiladas a quick zap in the microwave to get the chill out, pour the sauce over the top and heat in  a 350° oven for 20-40 (depending on share size) minutes to heat through until sauce is bubbling.
·        Heat the rice in a sauté pan with a little oil.  Finish with a splash of water to heat through.

Meal 2: Yellow Split Pea Soup, Spinach Salad and Semolina Flaxseed Batards
·        Warm the soup gently.  Adjust the S & P, if needed. 
·        Warm the bread.

·        Dress the salad