Strawberry Rhubarb & Chevre Blintzes and Chilled Turnip Bisque w. Chives

The 608 CSK

May 22, 2018

Meal 1: Strawberry-Rhubarb & Chevre Blintzes, Bulgur Salad w. Figs and Herbs, Sauteed Radish.

• Toss the bulgur and serve at room temp.
• Open up the package of crepes .  Separate them and spread them out on a work surface.
• Remove the chevre from the container of filling.  Use a fork to break it into small pieces and fold back into the filling.  Spoon the filling evenly into the center of each crepe.  Fold the bottom over the filling, then fold in the sides the sides, then roll up each blintz and repeat to form them all. 
• See www.facebook/608csk/ for a video tutorial.
• Heat some butter in a sautee pan over medium high heat.  When hot add the blintzes seam side down and cook about 1 minute to brown the bottom side well.  Turn the blintzes and cook the opposite side.  If you rolled the tightly, you can brown the other sides too - about 30 seconds each.  If only cooking the top and bottom is practical for you, that's fine.  Serve.
• Heat a little butter or oil in a sautee pan over medium high heat.  Cut the radishes vertically into quarters.  Chop the turnip greens coarsely.  When the oil is hot add the radish and pre-cut turnip.  Sautee and allow to color lightly,3-5 minutes.  Season.  Add the greens and toss.  Cook one minute more and serve.

Meal 2: Chilled Turnip Bisque w. Chives, Asparagus Fougasse, Blue Moon Greens Salad

• The soup is great chilled, though you are welcome to warm it gently.
• Warm the fougasse at 375° for 7- 10 minutes to just warm through.  Cut and serve.
• Dress the salad.