Anaheim Chile and Cucumber Bisque

The 608 CSK
August 14, 2018

Meal 1: Chilled Cucumber Bisque, Barley, Tomato, Sweet Corn Salad, Summercrisp Salad

  • Serve the soup chilled.
  • Remove the tomatoes and cut into medium dice.( halve twice top to bottom then quarter each quarter.) Return to the salad in a serving bowl.  Toss the salad and dress lightly with a splash or two of soy sauce or a little salt and serve. Soy sauce is best.
  • Dress the green salad.

Meal 2:  Anaheim and Pinto Bean Chili w/ or w/out Roasted Pork, Yeasted Cornbread, Pickled Cucumbers in Crema

·        Heat the chili gently.  Microwave is OK.
·        Serve the cuke salad chilled.
·        Warm the bread, slice and serve.  I like best cutting it into thick slabs and toasting it in a skillet with 'too much butter.' Drizzle w. Spicy Honey if  you like that stuff.


Sweet Corn Fritters and Cauliflower Chowder

The 608 CSK
August 7, 2018

Meal 1: Sweet Corn Fritters, Bowtie pasta w. Chevre Vinaigrette, Cucumber, and Cherry Tomato, Three Bean Salad

  • Allow the pasta salad to come up top room temp.  Remove the cherry toms and cut them in half or quarters.  Toss all ingredients together. Adjust the seasoning.
  • Turn the 3 bean salad into a serving bowl.  Toss all ingredients to combine and dress. Serve.
  • Just cover the bottom of a sauté pan with oil or other fat.  Heat gradually over medium heat.
  • BE CAREFUL!  The corn can pop and splatter you.  Reduce the heat if necessary. They pop most when too hot and a medium flame really seems to control the problem.  Keep kids away and use a splatter screen if you have one, but temp is key. Video Tutorial at https://www.facebook.com/608csk/  
  • Turn the fritter batter out into a mixing bowl.  Stir, season with a little salt and add a pinch or two of flour only if it seems necessary (if the batter seems just too watery).
  • When the oil is shimmering, and working in batches,  add 2oz ( approx) dollops of batter carefully to the oil.  Flatten them a bit and allow to fry a minute or so  (longer if needed) until the fritter appears set up and the edges are browning.  Using a second utensil turn the fritters and cook to other side.  Transfer to paper towel line dish to drain and cool.

Meal 2: Cauliflower Chowcer, Broa (Portuguese Cornbread), and Summercrisp Lettuce Salad

·        Heat the chowder gently, but allow to simmer 2-3 minutes after coming to full temp.  Add a little salt to season fully.
·        Warm the bread.
·        Dress the salad.


Cauli Rice and Green Bean Casserole

The 608 CSK
July 30, 2018

Meal 1: Cauliflower Fried Rice, Braised Eggplant w. Corn and Basil, Baked Tofu

  • Warm the tofu in an oven, toaster or microwave.  Also fine at room temp.
  • Heat a sauté pan over high heat with a little oil.  When smoking hot add the shredded cauliflower mix and stir fry.  Allow the 'rice' to brown a bit and steam through.  Stir frequently and season with salt. Maybe 3 minutes in total.  Larger shares should work in batches transferring finished portions to a serving plate.
  • Open the jar with the eggplant mix and remove the basil.  Tear the leaves up and return to the jar.  Shake the jar well to fully suspend the sauce.  Transfer to the sauté pan over medium heat and allow to cook and thicken.  Serve.

Meal 2: Green Bean Casserole, Semolina Flax Batard, Summercrisp Lettuce Salad

·        Heat the casserole briefly in the microwave to get the chill out.
·        Transfer to a 325° oven and bake 15-45 minutes depending on share size to heat through.
·        Warm the bread.
·        Dress the salad.


Sweet Corn Enchiladas and Baingan Bharta

The 608 CSK
July 24, 2018

Meal 1: Roasted Sweet Corn and Black Bean Enchiladas w. Ranchero Sauce  on Annatto Rice, Sauteed Kale

  • Heat the enchiladas in the microwave briefly to get the chill out.  Warm the sauce similarly.
  • Heat the enchiladas ( yes, the whole thing , hehe) at 325 for 15-40 minutes depending on share size.  When warmed through and crisping a little, pour the heated sauce over and bake 5-10 minutes more.  Add some cheese too if you like and allow it to melt during the final heat through.
  • Heat a little butter in a sauce pan and sautee the kale until wilted and bright breen.  Season and serve.

Meal 2: Baingan Bharta ( Roasted Eggplant Curry), Curried Cucumbers, Basmati Rice Pilaf

·        Heat the eggplant curry gently. Thin with a little water if necessary. Allow to simmer a minute or two.
·        Serve the cucumber curry ( the yellow one ) chilled.
·        Heat the rice in a saute pan with a little oil.  Toss and allow to crisp a little.  Toss some more and check the seasoning.  Add a splash of water to heat through only if necessary.


Zucchini Latkes and Eggplant Curry

The 608 CSK
July 17, 2018

Meal 1: Red Lentil Soup, Zucchini Latkes, Beets and Cucumber in Yogurt

  • Heat the soup gently. Thin and adjust the seasoning if necessary.
  • Toss the beet/cuke salad and add salt as this ingredient was omitted to prevent wateriness.  Serve chilled.
  • Turn the latke batter out into a mixing bowl.  Add salt, as again this was deliberately omitted.  Toss.  If very watery, drain some excess liquid and/ or add a little flour to tighten up the batter.
  • Heat some oil in a skillet until hot. Add dollops of batter, flatten them somewhat, and allow the latkes to fry and brown 2-3 minutes before turning to brown on the other side.  Never crowd the pan, and cook in batches allowing the cooked latkes to drain on some paper towels.

Meal 2: Thai Eggplant Curry, Cucumbers Pickled w. Kafir Lime Leaves and Chiles, Spiced Basmati Rice

·        Heat the curry gently.  Allow to simmer a minute or two to ensure the eggplant pieces are cooked through.
·        Serve the pickle chilled.
·        Heat the rice in a saute pan with a little oil and a splash of water.


Stromboli and Summer Pot Pie

The 608 CSK
July 10, 2018

Meal 1: Broccoli and Red Onion Stromboli, Frissee Salad, Navy Beans Sauteed w. Kale and Sun Dried Tomato

  • Heat the stromboli briefly at 400° for 5-7 minutes to crisp lightly and warm the interior.
  • Heat some oilve oil in a sauté pan over medium heat.  When hot add the beans and toss all together to combine. Adjust the seasoning and serve.  This dish can also be served at room temp as a bean salad.
  • Dress the salad.

Meal 2: Summer Vegetable Pot Pie w. Crumble Topping, Challah Knots, Sauteed Broccoli  w. Garlic Scape..

·        Transfer the pot pie filling to a casserole dish and microwave briefly to get the chill out.  If you like you can heat all the way with a microwave.  Otherwise, transfer to a 350° oven and heat until hot through -  10-35 minutes depending on share size - Add the topping and heat 5 minutes more and serve.
·        Warm the bread.
·        Sautee the contents of the broccoli/ scape bag in a little butter or oil ( butter is better!).  Toss , season, and lid briefly to allow to cook through. Serve.


Veggie fried Rice and Pea Soup

The 608 CSK
July 3, 2018

Meal 1: Fried Rice-Veggie KABOOM!, Braised Tofu w. Snap Peas and Sweet Corn

  • remove the egg from the rice and reserve it.
  • Heat some oil in a sauté pan.  When smoking hot add the rice.  Larger shares should work in batches.  Stir and fry allowing the rice to color up a little and heat through.  Add the egg , stir and reserve.
  • Reheat the pan with more oil and stir fry the veggies, also in batches as needed.  Serve atop the rice.
  • Shake the jar with tofu gently but thoroughly to fully suspend the sauce.  Turn the contents out into a sauté pan and allow to simmer over medium high heat.  Stir and cook allowing the sauce to thicken and the peas to brighten.  Serve.

Meal 2: Sugar Snap Bisque, Semolina-Flax Batard, Frissee Salad.

·        The soup is best warmed lightly but is fine chilled.
·        Warm the bread ans serve with olive oil or soft butter.
·        Dress the salad.