Morel Risotto and Stuffed Napa

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.


Sweet and Sour Meatballs and Pasta e Fagioli

The 608 CSK
October 10, 2017

Meal 1: Sweet and Sour Meatballs, Braised Savoy Cabbage, Spiced Brown Rice w. Red Pepper and Sultanas.
·        Vegetarian shares- heat the sauce and meatballs separately.  A microwave would be OK.  Otherwise you could toast/ oven warm the balls, or even pan fry them.  To pan fry its OK to flatten them a little.
·        Omnivores- Gently transfer the meatballs and their sauce to a sauce pan.  Allow to heat gently and come to just a simmer. Adding a little water and adjusting the seasoning is just fine.
·        Heat the cabbage in a saucepan with a splash of water and a pat of butter or other fat.  Allow to heat and simmer a minute or so.
·        Heat the rice in a saute pan with a little oil.  Toss to heat through.

Meal 2: Pasta e Fagioli w/Pumpkin and Kale, Roasted Apple/Chevre Fougasse, Mixed Head Lettuces.
·        Warm the fougasse at 325° about 15 minutes, until heated through.  Test with a knife point. 
·        Heat the stew gently.

·        Dress and serve the salad. 


Equinox Stew w/ Challah and Meatloaf

The 608 CSK
October3, 2017

Meal 1: Equinox Stew, Round Braided Challah, Roasted Ten Eyck Orchard Apples.
·        Arrange the apples skin side down on a baking sheet/ dish. Ok to line w. parchment. Bake, or until hot and tender.
·        Warm the stew gently.
·        Warm the bread gently. Serve spread with soft butter and drizzled honey.

Meal 2: Meat(less)loaf, Escarole/ Frissee Salad, Three Bean Salad.
·        Warm the meat loaves at 325° about 15 minutes, until heated through.  Test with a knife point.  Alternately, cut the loaves crosswise into thick slabs, and fry those slabs to heat through and brown a bit. Works for meatless loaves too.  Ever have a meatloaf sandwich?  I dare you not to.
·        Dress and serve the salad. Also really good sauteed in butter and wilted.

·        Three beaner at room temp.  Season as desired.


Lo Mein and Indian Summer Bisque

The 608 CSK
September 26, 2017

Meal 1: Vegetable Lo Mein and Tofu Braised w. Tomato and Sweet Corn.
·        Heat a saute pan  ( non-stick is easiest) w/ oil until hot - almost smoking.  Add the noodles, in batches if necessary.  Shake the pan and allow the noodles to cook, browning.  Stir and cook a bit more.  Transfer to a serving platter.
·        Reheat the pan as above, this time adding the vegetables, again, in batches if necessary, and stir frying.  Season with a little salt.  Lid a bit to speed the process if you like.  Stir and fry to cook them all.  Serve atop the noodles.  Dress with a little extra soy sauce or other condiment if you like.
·        Reheat the pan.  Gently shake and roll the tofu and sauce.  Pour into the hot pan and stir.  Allow the food to braise and the sauce to thicken.  Serve.

Meal 2: Indian Summer Bisque, Sun Dried Tomato Bread, Salad.
·        Warm the soup.
·        Warm the bread.
·        Dress and serve the salad.


Pasta w/ Roasted Tomato Marinara and Roasted Tomato Soup

The 608 CSK
September 12, 2017

Meal 1: Cavatappi w. Oven Roasted Heirloom Tomato Sauce and Ricotta Cheese, Sweet Corn Flan, Kohlrabi Salad.
·        Warm the flan gently at 325° for 10 -20 minutes depending on share size.  Ok at room temp too.
·        Give the pasta a quick zap in the microwave to get the chill out.
·        Heat the sauce in a sauté pan. Add the pasta and allow to heat through. Fold in the ricotta cheese and serve.
·        Serve the kohlrabi chilled.

Meal 2: Tomato Soup with Cheese Bread and Mixed Greens Salad.
·        Warm the soup.
·        Warm the bread.

·        Dress and serve the salad.


Tomato Pizzas and Chili Verde

The 608 CSK
September 5, 2017

Meal 1: Oven Roasted Heirloom Tomato Pizza, Blue Moon Greens Salad, Laby Lima Beans w/ Escarole
·        Heat the pizzas at 425° for 5-10 minutes until the cheese melts and the crust crisps a little.
·        Heat the beans in a saute pan with a little olive oil.  Toss, season, and allow to heat through.
·        Dress the salad.

Meal 2: Chili Verde with (or Without) Roast Pork, Cucumber Salad, Sauteed Rice and Sweet Corn.
·        Warm the chili gently.
·        Sautee the rice in a hot pan with a little oil. Allow it to color up a bit and heat through.

·        Serve the cukes chilled.  Season with a little salt. And maybe fresh lime if you have it.


BFB and Zucchini Latkes

The 608 CSK
August 29, 2017

Meal 1: Big Fat Burritos w/ Spanish Rice
·        Warm the burritos in a microwave to get the chill out.
·        Heat through at 325° for 10-15 minutes to crisp the tortilla.  Top as you like.
·        Sautee the rice ina hot pan to heat through. Season and serve.

Meal 2: Zucchini Latkes, Israeli Couscous w/ Roasted Heirloom Tomatoes and Escarole Salad
·        Turn the latke batter into a mixing bowl.  Fold to combine.  Add a little salt.  Add a little flour to bind the batter a bit if necessary.
·        Heat oil in a pan and heat over medium high to shimmering.  Carefully add dollops of batter and use a spatula to flatten them out to pancake shape.  Allow to brown well, about 3 minutes, then turn and cook the other side.  When cooked transfer to paper towels to drain and wait while cooking off the remainder.  Serve hot.
·        Reserve the tomatoes and heat the couscous in a saute pan with a little oil.  When hot, fold in the toms and serve.

·        Dress the salad.