The 608 CSK
October 25,
2016
Meal 1: Big Fat Blintzes, Hearts of Summercrisp Salad, Roasted
Butternut Squash
·
Give the blintzes a quick zap in the
microwave to get the chill out.
·
Heat a little butter or oil oil in a
nonstick pan over medium heat. When hot,
very carefully transfer the blintzes to the pan with their seam side down. Allow to pan fry to crisp and brown the
blintz - about 2 minutes. Turn down the
heat if necessary to not burn them. Flip
the blintz and brown the other side.
Serve.
·
Saute the squash in some butter when
the blintz are done. Toss the heat
through and serve.
·
Dress the salad.
Meal 2: Miso Hot Pot, Stir Fried Napa
Cabbage, Three Root Pickle.
·
Heat the miso in a sauce pan. Do not allow it to boil. Allow the heat for several minutes to heat
the tofu through. When hot, add the choi
and pepper mix. Stir a couple of times
and serve immdediately.
·
Heat a pan with a little oil to very
hot. Add the cabbage and stir fry briefly
for a couple minutes to wilt and color the cabbage - look out for popping
sesame seeds. Add salt. Serve.
·
Serve the pickle chilled as a
contrast to the other dishes.
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