The 608 CSK
August 2, 2016
Meal 1: Sweet Corn Fritters, Green Salad, Sauteed Broccoli.
· Turn-out the corn base into a mixing bowl. Season with salt and add about 1T water per share to the base. Stir, and crush some kernels with the spoon. Add a little flour and more water VERY gradually if necessary to make a lightly flowing but very coarsely textured ( because of the corn) batter of the mix.
· Spoon dollops of batter into hot fat in a frying pan and cook about 2 minutes per side to get a nice golden brown. Reserve on paper towels and proceed in batches.
· Heat the bacon/ tomatoes in a little oil. When sizzling add the shallots and cook about 2 minutes until softened and fragrant. Increase the heat and add the broccoli. Toss to heat through. Season with S and P. Serve.
· Dress the salad.
Meal 2: White Gazpacho, Russian Beet Salad, Potatoes w/ Parsley Butter
· Serve the soup chilled.
· Serve the beets chilled.
· Cut the butter knob(s) crosswise into 4 or 5 coin like pieces. Melt 1 or 2 butter pieces per share in a saute pan over medium to medium high heat. When hot and sizzling add the balance of the butter and allow to get hot. Add in the potatoes and toss to heat through, brown lightly, and coat evenly. Season and serve.