The 608 CSK
June 27, 2017
Meal 1: Pan
Fried Noodles with Chinese Broccoli, Egg Drop Soup w. Fresh Celery, Stir fried
Spinach w/ Garlic Scape
·
Heat a saute pan with a little oil in
it to almost smoking. Non-stick and well
seasoned cast iron are great. When hot add the noodles in batches to prevent
crowding the pan. Stir and fry allowing
the bnoodles to brown a little bit. Turn out into a serving dish.
·
Get the pan hot again and add the
vegetables to the pan. Stir fry briefly until
the broccoli brightens and browns just a little. Serve them atop the noodles. Dress with a little soy sauce to season.
·
Heat the soup gently and serve.
Meal 2: Chef's Salad of Frissee w. Chick
Peas, Beets, Lardons, Snap Peas and Hard Boiled Egg, Chevre and Garlic Scape
Pesto Fougasse.
·
Warm the fougasse at 400° for 5- 10 minutes
to just warm it and crisp the bread sa bit.
·
Build the salad in a large serving
bowl and dress as you like best.
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