So, its been quite a while since I last posted any recipes of consequence. Fortunately, I have been cooking all kinds of things, but over the last two weeks I had been working so many hours, in the office and at home, that I didn’t have the time to post! But now I am back, and super excited to share a bunch of things with you.
Firstly, congratulations again on your accomplishment! Next time maybe we should run a full one together… so we have to meet up in the next decade ;) Secondly, my magic potions did the trick yet again! They helped me avoid getting sick!
On another note, I don’t think that I have told you this, yet, but right by the apartment here in Oxford, there is a little Asian supermarket. You know very well what that means… AMAZING!! It is a wonderland of spices, sauces and noodles, among other things. So this recipe is in the spirit of my past two weeks(timewise) and also my exploration of ingredients this shop. I really love bok choy (or pak choi), especially the tender baby bok choy, but had never cooked it myself. Thanks to this man, Martin Yan, I was in bok choy bliss in 3 minutes! This recipe is really simple as could be, and sooo yummy as a side dish for 4 (or in my case as a main course for 1)
3-Minute Bok Choy Bliss
- 1/3 cup vegetable broth
- 2 tablespoons dry sherry (I used rice wine vinegar)
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon black bean garlic sauce (do not subsitute for hoisin… no good! Trust me)
- 1/4 teaspoon white pepper (I prefer black pepper, not a huge fan of the taste of white pepper)
- 1 lb / 500 gr baby bok choy
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- Combine the sauce ingredients in a small bowl; stir to dissolve cornstarch.
- Quarter each bok choy lengthwise. Rinse in cold water to loosen any dirt between leaves.
- Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds.
- Add bok choy; stir-fry, until tender-crisp, 1 1/2 to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and lightly coats bok choy, about 30 seconds.
- Arrange on serving plate and serve.
Note: When the bok choy cooks, it decreases to half its original size! Make sure you cook it only until the leaves are wilted, no further to maintain its nice crispness.
YUMM YUMMM YUMMMMMMMM!!!
I hope that you are keeping warm because if it was cold (45F)in Miami this morning, it must be freezing in the UK. Here is the coleslaw recipe that I have be telling you about.
I am not a big fan or the typical coleslaw. Sometimes people put too much mayo, sometimes too little, it just seems like they cannot get it right. Actually, I really like the one you used to make at Clark which had no mayo, just lemon and olive oil! It is really good in the summer time when you want some crunchy freshness!
A few years ago, my mom gave me this coleslaw recipe which has an Asian twist to it. It is really good…. I mean if you add soy sauce to anything it is always going to taste delicious. I have been making coleslaw a lot lately since I discovered the shredder blade in the Cuisinart, it just makes it SO much easier. You shred the vegetables, you dress, you eat… how much more simple could it be?
3/4 of white cabbage head shredded
4 shredded carrots
1/4 red onion shredded or thinly sliced
2-3 chopped green onions
Lots of chopped fresh cilantro
Rice noodles, rice sticks, or bean sprouts
1. Shred and cut the vegetables and place in a large bowl.
2. Mix the ingredients for the dressing in a small bowl.
3. Add dressing to the salad and garnish with peanuts and cilantro.
Tomorrow we are having our first Shabbat dinner at our place with the family. It is my mom’s birthday and my in-laws are in town. Sunday I run my half marathon…. so I am loading up on carbs :)!
Hope you are having a fantastic week!
PS. I am displaying my coleslaw in one of the new dishes that I got yesterday to improve the presence and quality of my pictures…
You remember our sushi night at Clark?? I do, and it was so much fun making our own creations and then sharing them all amongst ourselves!
Friday evening, I was invited to a Japanese friends’ birthday sushi-making party! This was really fun and instructional! First of all, I learned that sushi is eaten on Sunday nights within Japanese families, as a special meal. Secondly, I learned was that when you make sushi at home, you always make Temaki sushi (hand rolls), you only eat the chu maki (sushi rolls) at the restaurant! I can see a great deal of logic behind this, you can make whatever crazy combination you want, without forcing others to suffer the consequences with you :)
Temaki is easy and delicious! The best part is that you do not end up eating a million rolls and by the end of the night being totally unable to move. This way, you make exactly as much as you want to eat! So I’m going to guide you through the making of an Alaska Temaki! (the ingredients in this roll are the easiest to find in any supermarket)
INGREDIENTS (for 1 Alaska Temaki)
- Seaweed sheet
- Sushi Rice
- 1 Avocado slice
- 1 Salmon strip (raw – if it is sushi-grade, marinated or smoked – if not)
- Soy sauce
- Wasabi paste
- Pickled Ginger (sushi ginger)
PREPARING ALASKA TEMAKI
- Take large sheet of seaweed, fold in half, fold in half again, to form 4 equal squares.
- Take one of these smaller squares and spread 2 tbsp sushi rice, on the rougher side of the seaweed sheet, in a diagonal direction, from bottom left to top right corner.
- Place salmon and avocado slice diagonally, on top of rice.
- Now we are going to form it into a cone, which is the trademark look that distinguishes this roll from the others! Take bottom right corner and roll it out, keeping the open (flared out) side to the right. Roll the seaweed and contents towards the middle of the diagonal, keeping the bottom left corner as pointy and tightly wound as possible. Then bring top left corner towards the center, again keeping the open (flared out) side to the right, rolling it tightly towards the right so as to finally formf a sharp cone shape roll. Slightly wet fingers with a very small amount of water, to seal the cone into shape.
- Season your soy sauce with desired amount of wasabi, dip your roll and eat!
- To clean and prepare your palette for a new flavour, have a piece of pickled ginger.
- If you really want to make your own sushi at home with safe raw fish, a more expensive but easy option is to order sashimi pieces from any sushi restaurant that delivers!
- As I try my hand at these rolls at home, I will post ideas of fun rolls, but you should feel free to be creative with the contents of your sushi, try putting sprouts, carrots, mango, shredded raw beets, fried calamari(for a crunch), strips of omelet, cream cheese. The possibilities are endless!