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Archive for the ‘bok choy’ Category

so, here’s a little secret about me most people don’t know… i hate to see my meat with it’s whole body intact. i don’t like to think of my food as a living thing, i prefer to wallow in my fantasy that nothing was ever killed for my food. small cornish game hen, shrimp with heads, small fish, i just can’t do it. i know some people believe that you should be ‘in touch’ with where your food comes from, or kill it even, but anything pet- size or with a body somewhat intact gnaws at my deluded, self- serving denial. it’s probably why i don’t eat much meat and insist almost exclusively on buying my protein in non-desrcript lumps. so, imagine my surprise after asking the nice lady at the asian seafood store to yes, please, ‘cut’ my fish, when she merely disemboweled it, kinda, and sent me home with a fish face. flora was looking on so i put up as brave a face as possible as i beheaded it and attempted to filet it; i do believe one should be able to face the realities of where we get our meal; hopefully she will not be the wincer i am.

flora insisted on making the marinade. i suggested some blonde miso and kirin, but she did the rest. the marinade caramelized perfectly under the broiler; it was amazing. so here’s what she [told me she] put in it: seaweed paste, soy sauce, sesame oil, grated ginger, olive oil, and rice vinegar. it was quite thick, like a heavy vinaigrette, and we simply spread it on the filets and threw it under a hot broiler.

i made some baby bok choy to go with. they were absolutely tiny, about 2″ long. i washed them…

i put the baby bok choy in a hot skillet with olive oil and put a lid on it. the residual water from washing them created enough moisture to steam them without making them soggy. after a few minutes i removed the lid, stirred them, and returned the lid tot he pot. i did this a few times until they were tender but still firm in the light parts. i added the juice of half a lemon, sliced scallions, chopped cilantro, salt, and pepper. it was great with the salty, bold fish flavors; light and delicate, but tangy. a little olive oil would have been nice, too.

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i am a true believer that the best way to serve fresh, summer vegetables is to honor them with the most simple of preparations. last night i was craving simplicity, not just in food and flavors, but in ritual and cadence. i simply steamed the baby bok choy, gave it a liberal frock of olive oil, and scattered cyprus black lava salt about the top. when you eat vegetables like this, not only do you taste that actual food, but you root yourself in substance to the earth.

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