The 608 CSK
October 17,
2017
Meal 1: Morel and Shiitake Mushroom Risotto, Acorn Squash w.
Maple Butter, Sauteed Collard Greens.
·
Reserve the maple butter. Heat some
butter in a saute pan. Nonstick or well seasoned is best. When hot add the squash sections on their
edges - so your see their crescent shape.
Fry a couple of minutes to heat and brown a little and turn to the other
edge. If necessary, add a splash of
water and cover for a minute or two to heat through. Transfer to a serving dish and add the maple
butter to the pan. Welt and pour over
the squash. You may also heat the squash
very nicely in a microwave.
·
Heat 1/2 c liquid ( milk, stock, seasoned
water) per person in a sauce pot. When hot add the risotto and stir to
heat. Add liquid as needed to create a creamy, thick but flowing
porridge. When hot, taste. If there is no remaining raw starch
texture/ taste in the grains, then the risotto is done. Adjust the seasoning. Expect
3-5 minutes cooking time. Finish with butter, cream, quality oils and or
shaved cheese. This is the time for decadence. Don't be afraid to
enjoy a red wine with this meal.
·
Sautee the collards in a desirable
fat as you would spinach, that is to wilt and brighten them. You may speed the process with a splash of
water. Season. Serve
Meal 2: Stuffed Napa Cabbage, Brown
Rice w/ Cucumber and Wakame, Stirfried Broccoli and Red Pepper
·
Warm the cabbage in a microwave to
start. In fact you may heat them all the
through this way too. Otherwise transfer to a 325° oven for about 10 minutes to
finish.
·
Get a heavy sautee pan hot w. some
oil. When nearly smoking add the vegetables to the pan. Do not crowd it. Larger shares cook in batches. Stir the vegetables but do not toss. Season w. salt. Add oil if necessary. Stir and 'fold' over the vegetables to cook
evenly. Lid briefly if necessary to
ensure even cooking of the broccoli. Toss before serving and serve.
·
Dress the rice with a little soy
sauce if you like and serve at room temp.
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