The 608 CSK
December 6, 2016
Meal 1: Baby Lima Bean Florentine with Hen of The Woods Mushroom, Gnocchi alla Romano, Chioggia Beets w/ Cinnamon Butter
· Open the package with the gnocchi block carefully, there is shaved parmesan under the parchment. When open, use a sharp knife cut the block into 2"x3" squares. You should yield 2 per person. You can cut these into triangles across the diagonal if you like. Arrange the pieces careful, with space between them, on a greased cookie sheet. Bake at 400 15-20+ minutes. When done, they should be crisped top and bottom and lightly browned across the top. Careful to not burn the bottom. www.facebook.com/608-Community-Supported-Kitchen-252769064754420/ for an example.
· Warm the stew gently.
· Remove the compounded butter pats and reserve. Heat a little other butter or oil in a saute pan - this is a rare case where olive oil would be OK. When hot, but not smoking, add the beets and toss. Allow to heat through. You can even up the heat a little and put a little browning on those beets. When warmed, add the cinnamon butter and allow to melt and dress the beets. Serve.
Meal 2: Lacinato Kale Fougasse, Snug Haven Spinach Salad, Golden Turnip Puree
· Warm the fougasse gently at 325° until warmed.
· Dress the salad.
· Warm the turnips in the microwave - it will do best.