ROASTED CORN RISOTTO

 

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of risotto in the pot, turn down the flame and let the water simmer for 8 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top and serve.  Finish the risotto with the tarragon oil and a drizzle of extra virgin olive.    

TO PLATE

In a shallow bowl; place the hot risotto in the center of the bowl.  Drizzle the tarragon oil around the risotto.  

DUNGENESS CRAB FRIED RICE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of fried rice in the pot, turn down the flame and let the water simmer for 8 minutes.  Carefully pick up the bag with tongs.  Cut open the bag on the top, fluff the rice and serve.  

TO PLATE

In a shallow bowl; place the hot fried rice in the center of the bowl.  

BLANQUETTE DE VEAU (FRENCH BRAISED VEAL)

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of braised veal in the pot, turn down the flame and let the water simmer for 7 minutes.  Place and submerge the sealed bag of potato after 2 minutes.  Carefully pick up the bags with tongs.  Cut open the bag on the top and serve.  

TO PLATE

In a shallow bowl; place the roasted potato in a half circle, spoon the braised veal and vegetables on top of the bowl.  Place the flat leaf parsley on top.  

PASTA BOLOGNESE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of meat sauce in the pot, turn down the flame and let the water simmer for 7 minutes.  Place and submerge the sealed bag of pasta after 2 minutes.  Carefully pick up the bags with tongs.  Cut open the bag on the top and serve.  

TO PLATE

In a shallow bowl; place the hot pasta on the bottom of the bowl, spoon the meat sauce on top of the pasta. 

CURRY CHICKEN

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of curry chicken in the pot, turn down the flame and let the water simmer for 8 minutes.  Place and submerge the sealed bag of rice after 3 minutes.  Carefully pick up the bags with tongs.  Cut open the bags on the top and serve.  

TO PLATE

In a shallow bowl; place the rice in a half circle, spoon the curry chicken and vegetables on top of the bowl.  Place the basil on top.  

RATATOUILLE

REHEATING

Bring a pot of water to a full boil.  Place and submerge the sealed bag of ratatouille in the pot, turn down the flame and let the water simmer for 6 minutes.  Carefully pick up the bags with tongs.  Cut open the bag on the top and serve.  

TO PLATE

In a shallow bowl; place the hot ratatouille in the middle.  

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