I will admit this ingredient has NEVER been on my radar, not only is it green (my younger self was very opposed to green vegetables) it was totally foreign to me. I will also admit that one of my favorite restaurants in town uses it in some of their dishes and my adult self has tried and actually liked it and it is kind of fun to say baby bok choy – I know you just repeated it, pretty cute huh!
I usually make a nice dinner for my husband’s birthday, his day is on a very popular dinner date night and we are pretty last minute kind of people so getting in somewhere is usually impossible. we’ve tried a few times. This year’s’ dinner was going to be seared scallops over risotto and he wanted a bitter green. First one that came to mind was baby bok choy. Gosh I wonder why – this is one of the dishes at our favorite local restaurant where we first tried it.
Searing scallops check, making yummy risotto check, preparing baby bok choy no idea! They are actually quite simple so I wanted to share with you a simple but effective way to maybe bring baby bok choy into your kitchen and not just for a special occasion.
6-8 heads of baby bok choy, trimmed, cut in half lengthwise
¼ cup olive oil
2 cloves garlic minced
½ tsp kosher salt
1 tsp freshly grated lemon zest
2 tbs fresh lemon
1 tbs white wine
freshly cracked black pepper
Preheat oven to 450’F. in a small bowl add oil, garlic and salt and toss with trimmed baby bok choy. Roast on lower rack, stirring a couple of times until wilted and tender crisp; about 6 minutes. Whisk lemon juice and zest along with the wine and pepper in a small bowl. drizzle over the roasted bok choy and arranged on your platter.
Having a DVR is a great and terrible thing! I just got back from vacation and had WAY to many shows to catch up on. Thankfully no plans this weekend so I was able to binge watch most of them. One of the shows I just finished watching was Master Chef Junior. I can’t tell you how impressed I was with the 2 nine year old’s in the final round and at the same time how much more there is I need to learn. They know techniques and flavor profiles and are not afraid of any ingredients at age 9. I am far from 9 and there are a ton of ingredients I haven’t yet discovered. The only reason I am mentioning this show was the winner made her entree with baby bok choy and cooked it to perfection plus it wasn’t her first time using the ingredient. They made a souffle to get into the final round; I have always been intimidated by souffles but I will be making one soon!