Text 29212, 78 rader
Skriven 2012-09-03 23:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: whales
==============
-=> Quoting Nancy Backus to Jim Weller <=-

 
 NB>> I wouldn't mind at least a small taste
 
 NB> One never knows what will show up at a Cooking Echo Picnic

You'll have to come north. There's a total ban on whaling except for
native aboriginal subsistence hunting. And none of that meat gets
exported.

Or go to Japan for black market whale.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Baby Bok Choy With Garlic, Ginger And Soy
Categories: Vegetables, Asian
  Servings: 4

      6 sm bok choy
      4 TB neutral oil, such as
           grapeseed or canola
      2 ts grated ginger, grated on a
           microplane grater
      2 md garlic cloves, grated on a
           microplane grater 
    1/2 c  water
    1/4    rice wine vinegar
    1/4 c  dark soy sauce
    1/4 c  loosely packed dark brown
           sugar
      2 ts toasted sesame seeds
      1 TB minced chives

This preparation of baby bok choy caramelizes it in hot oil, then
braises it quickly in a flavorful liquid made of rice wine vinegar,
dark soy sauce and brown sugar that reduces to a beautiful glaze.
The stems of the bok choy remain deliciously crisp-tender, while the
leaves wilt softly, and the smooth, sweet-and-savory soy reduction
pulls everything together.

Soak bok choy in a large bowl of cold water, swishing to loosen any
grit. Drain, cut in half lengthwise, and dry carefully with paper
towels. Heat oil in a large, heavy-bottomed saucepan or Dutch oven
over high heat until shimmering. Add halved bok choy, cut side down,
working in batches if necessary to avoid crowding pan, and sear
until deeply browned, about 6 minutes. Remove to a large plate or
sheet pan.

Lower heat to medium and add ginger and garlic, stirring constantly,
until fragrant, about 30 seconds. Add water and vinegar and bring to
a simmer, stirring and scraping bottom of pan with a wooden spatula
or spoon to loosen any browned bits. After 1 minute, add soy sauce
and brown sugar. Add bok choy back to pan and cook, uncovered, until
bok choy leaves are wilted and stems are crisp-tender, 6-8 minutes.
Remove bok choy to serving platter.

Continue to cook liquid in pan over medium heat until it reduces to
a glaze of desired consistency, 6 to 8 minutes. Spoon glaze over bok
choy and garnish with sesame seeds and chives. Serve with hot cooked
rice, if desired.

Lauren Rothman

  From: Serious Eats                    
 
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Cheers

YK Jim


... I rarely run out of things to say.

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