Meal 1: Vegetable Lo Mein and Hot &
Sour Soup
·
Heat
the soup gently.
·
Get
some oil just about smoking hot in a pan.
Non-stick will be best. Add the
noodles and vegetables in batches to as not crowd the pan. Stir once or twice and let set a minute or
so. Toss and let set again briefly to
get a little 'color' on the noodles. Serve
immediately.
Meal 2: Lentiles
du Puy with Chevre, Braised Vegetables
with Pork Confit, Whole Wheat Batard.
·
Warm
the lentils gently.
·
Warm
the bread in the oven. Serve with soft butter.
·
Reserve
the pork confit.
·
Heat
the vegetables by transferring them to a sauce pan where nothing is crowded. Warm
gradually with the lid on. Add a
little water or broth if necessary but adjust the seasoning accordingly. Serve, or when just about heated through add
the confit and allow it to fininsh with the vegetables.
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